When avocados ripen is semi-predictable. Photo by Green Deane

Wild Avocados

Yes, there are wild, weedy avocados. They have a huge seed and thin pulp. The Aztec did not eat the seed nor should you. 

Actually there are several varieties of avocados and given a chance they will sprout from seeds. The majority of avocados I eat are from trees here and there not under cultivation. While there are some four dozen or more species of avocado perhaps the truest wild form today is Persea schiedeana. 

Wild avocados have huge seeds. Wild chimpanzees don’t eat them.

Called “aguacate de mono” or Monkey Avocado (and many other names) they range from ping-pong to baseball size, 100 grams to 450 grams. The seed is huge, the pulp is small. Like all avocados it does not ripen on the tree however it ripens quickly and can go bad within five days. In southern Mexico, Guatemala, El Salvador, Honduras, and Belize, the pulp is popular food and spread on tortillas and used in bean soup.

That said the Hass avocado — the small, wrinkly black one — is about 6.5 times the production of all the other varieties/species all together. But I don’t find naturalized Haas avocados so we’ll us the nutrition from a small green fruit like a Fuerte which is what I forage. 

Hass avocados outsell all other kinds put together.

Per 100 gram serving there is 120 calories, 2.34 grams of protein, 10 grams of fat, 5.6 grams of fiber 2.17 grams of glucose and a very tiny amount of fructose.  The minerals are potassium 351 mg, phosphorus 40 mg, magnesium 24 mg, calcium 10 mg, sodium 2 mg, zinc 0.4 mg, iron 0.17 mg, copper 0.311 mg, and manganese 0.095 mg. Vitamin C is 17.4 mg. The amount of B vitamins are small: B1 (thiamin) 0.021 mg, B2 (riboflavin) 0.053, B3 (niacin) 0.672 mg, B6 (pyridoxine) 0.078, pantothenic 0.931 mg, and folate 35 mcg. Beta carotene is 53 mcg, which is 140 IUs of vitamin A. There is some vitamin E, 2.66 mg. 

The avocado of the Aztecs, P. drymifolia, is quite different.

The Aztecs used anise-smelling avocado leaves for flavoring. They wrapped food in the leaves of P. americana drymifolia (PER-see-uh uh-mair-ah-KAY-nuh drim-if-OH-lee-ah.) As for drying and eating the pits… the Aztecs, no matter how hungry, did not eat the pits. My speculation is it interferes with the gut biome and made them ill but they didn’t know why. Persea is the name giving to some unknown ancient tree in Greece that was thought to have come from Persia.  Americana the american, Drymifolia is forest leaf or sharp/stinging/biting leaf. Schiedeana (she-dee-ANN-ah) commemorates German botanist Christian Julius Wilhelm Schiede (1780-1836) who collected plants in Mexico from 1828 to his death in 1836. A Tillandsia is also named for him.  

Green Deane’s Itemized Plant Profile

IDENTIFICATION: There’s huge variety with three “races” and 50 varieties. They are an evergreen tree with glossy leaves that can be 10 to 60 feet depending on which one, it can be low and symmetrical to tall and asymmetrical. The fruit can be black, green, and purple, round, oval, and pear-shaped. 

TIME OF YEAR: Depends on species and location. Different species in different climates can provide almost year-round production of fruit. 

ENVIRONMENT: This also varies with the variety. Some are more salt tolerant than others, some more cool tolerant. Sun, rich well-drained soil and water makes them all grow well. 

METHOD OF PREPARATION: A wide variety of ways from raw to used in cooked dishes.  Wild 

Redflower Ragweed. Photo by Green Deane

The first time I saw Redflower Ragweed I thought I was seeing two species at once some weird combination of Tassel Flower and Fireweed. It’s way too big and has the wrong leaves to be a Tassel Flower but the blossoms remind one of a Tassel Flower but the rests of the plant looks life Fireweed/Burnweed.  

The blossoms do resemble the Florida Tassel Flower.

Redflower Ragweed isn’t a “ragweed” as most North Americans know the word. The common ragweed that launches a million sneezes annually is Ambrosia artemisiifolia. Redflower Ragweed is not an Ambrosia.  It is Crassocephalum crepidioides (kras-oh-SEF-uh-lum krep-pid-dee-OY-deez.) Crassocephalum is from the Dead Latin “Crassus” meaning “thick” and “kephale” which is Greek for head. Crepidioides is more mangle Greek. “-oides” in Dead Latin is mispronounced borrowed Greek and means “resembles.” Crepidioides means “resembles Crepis.” Crepis is from an old Greek word for a frilly funeral veil. It works its way into English via French as “crepe” paper.  So “thick head resembles crepe paper” is one way to interpret the plant’s name.” And even though it is called the Redflower Ragweed its leaves more resemble Fireweed/Burnweed, Erechtites hieraciifolius (which is an even more complicated, naughty story.)

The petalless blossoms are not edible. Photo by Green Deane

This edible shows up in our winter time and lasts until spring or so. I’ve seen it in Largo but this weekend noticed it in Sarasota. It’s actually attractive as weeds go. Cornucopia II says of Crassocephalum crepidioides on page 37: “Ebolo, Okinawan Spinach, Young leaves and shoots are used as a potherb, fried, or mixed in Khao yam. The leaves are fleshy, tinged with purple and have a somewhat mucilaginous quality and nutty flavor. Has become quite popular on the island of Okinawa and in Hawaii In Thailand, the roots are eaten with chili sauce or cooked in fish curry. Tropical Africa. Cultivated.”

Nutritionally the plant is very high in potassium but also sodium. Its relative C. rubens (red) is also edible and higher in nutrition. 

Green Deane’s Itemized Plant Profile: 

IDENTIFICATION: Erect, sparsely branched, aromatic to 40 inches (100 cm.) Stem ribbed, leaves spiral around the plant, red cylindrical flowers, no petals, which droop as if the plant were low on water.

TIME OF YEAR: In warmer climes in the winter.

ENVIRONMENT: Where ever crops can grow. 

METHOD OF PREPARATION: Leaves and young stems cooked.  

A pair of fruiting Tamarind Trees. Photo by Green Deane

I drove past a dozen Tamarind trees for a decade or so until I looked up one day. The lumpy brown pods on pretty trees had finally caught my attention.

The pods stay on the tree a long time. Photo by Green Deane

As most folks know Tamarind is used as a flavoring though you can crack open ripe fresh pods and eat the pulp inside. I have not only picked them up off the ground — what’s a few bugs and bacteria? — but also climbed trees for them. The sweet and tart flavor that liven pallets everywhere is also nutritious. As you might expect that sweetness comes with an energy price: 239 calories per 100 grams. What most folks don’t realize is that Tamarind leaves are also edible raw or cooked. 

Once one notices it is easy to see the Tamarind (Tamarindus indica tam-ah-RIN-dus inn-DIC-ah) is in the greater pea family (and most of them not edible.) The Tamarind is native to Africa and is also monotypic, that is, it is the only tree in its genus. Some genus have hundreds of trees, the Tamarinindus has only one (the Ginkgo tree is also monotypic with only it in its genus.) Slow growing to 100 feet the Tamarind is a massive tree you plant for the next several generations.

Tamarind Pods naturally dehydrate. Photo by Green Deane

A mature tree can produce 500 pounds of pods a year. The pods themselves are collected when they’re cinnamon brown. The wood is yellow with red streaks and termite resistant. As for the name it is part right and part wrong. Tamarind is said to come from the Arabic “tamar hindi” meaning Indian date. It was so associated with India the species was called indica which means from India. The botanist bungled it again and should have called it Tamarindus africana or the like.

And where are those dozen Tamarind trees? They encircle the first traffic circle at the north entrance of Dreher Park in West Palm Beach… Mr. Dreher knew what he was doing.  

Green Deane’s “Itemized” Plant Profile

IDENTIFICATION: Graceful strong tree with dropping feathery foilage of pinnate leaves three to six inches long, evergreen, dark gray rough bark, flowers small pink racemes. Lumpy four-inch long seed pods turning brown as they ripen.

TIME OF YEAR: As a tropical species it reported flowers in summer, green fruit appear around December or January and ripen April to May. But, I have picked ripe fruit September to November.

ENVIRONMENT: Tolerates most soil as long as well-drained and not crowded by other trees. While it is in the pea family it does not fix nitrogen.

METHOD OF PREPARATION: Young pods are used for seasoning, they can be roasted, peeled and eaten. Older velvety pods are eaten out of hand. Pulp from the dehydrate fruit — which they do naturally — is used in a wide variety of ways such as made into sauces curries, chutneys and bitters. It is also used to make candy. Flowers and young leaves are edible as are boiled or roasted seeds. You can also soak the pods, once soft remove the seeds, then dehydrate the rest. It will last for a year in the refrigerator. 

Lion’s Mane is tasty and medicinal. Photo by Green Deane

I see Lion’s Mane (Hericium erinaceus) on the same oak log every fall at the same time to the day. This is joyous and sad. I like finding it because I think they taste great. But it is also sad in that it and other fungi will do their job and reduce the log to powder and be gone. I have watched that happen to several trees with oyster mushrooms. Everything in life is temporary. 

Sautéed in butter. Photo by Green Deane

I find this mushroom so tasty that I am not thinking about its nutrient content or it’s well-researched affects on brain function. Nutritional reports on Lion’s Mane differ greatly. This could be because wild and raised mushrooms vary. The raised ones tend to be higher in potassium than wild ones but lower in protein than wild ones. In general terms Lion’s Mane is about 43% protein, 61% carbs, 8% both fiber and fat. It has eight non-essential amino acids and seven essential amino acids adding up to some 14% of the mushroom’s dry weight. One hundred grams of Lion’s Mane has 65 grams of carbohydrates, 31 grams of protein, four grams of fat, and 35 calories. Ergosterol content is 381 mg, magnesium 123 mg, D2 (calciferol) 240 IUs, iron 20.3 mg, B3 (niacin) 18.3 mg, B1 (thiamin) 5.33 mg, potassium 4.46 mg, riboflavin 3.91 mg, calcium, sodium and phosphorus 1.2 mg each and folic acid 5.5 mcg. While there isn’t much sugar in Lion’s Mane two-thirds of it is glucose and ten percent mannose. Ergosterol has a similar function in mushrooms cells as cholesterol has in mammalian cells which is to maintain cell integrity (keep it from falling apart.)  It’s a pre-cursor to vitamin D2. Ultraviolet light changes Ergosterol to D2. This is how mushrooms get vitamin D. As for the brain…

Same Fungi, same log, a year apart almost to the day. Photo by Green Deane

Research says Lion’s Mane might protect against dementia by stimulating brain cell growth. It’s also anti-inflammatory and can reduce mild symptoms of anxiety and depression. Lion’s Mane may help damaged nerves recover and protects against ulcers. The fungi can have positive cardio-vascular effects and help to manage diabetes. Lastly Lion’s Mane might have some anti-cancer properties. Personally I just really like the taste and texture of it. I grew up on the coast of Maine and it does taste like carb or lobster to me. 

Hericium erinaceus  (Hair-REE-cee-um air-wren-NAY-see-us) means “pertaining to hedgehog” and “like a hedgehog.” That said it might also come from Hircus which mean goat. It is more like a goat’s beard than a lion’s mane. 

Green Deane “Itemized” Plant Profile

IDENTIFICATION: A white fungus though sometimes tinged with yellow or pink. It has soft teeth hanging from a center stalk (other species are branching.) The teeth can reach close to an inch long. It makes a white spore print. 

TIME OF YEAR: They are a cool weather mushroom but that can vary greatly. You can find them in northern climes on 40 degree days or in north Florida were the nights are just eeking into the 50s. 

ENVIRONMENT: They grow on hardwood, oaks, maple and beech. I usually find them on downed white oaks. They can be predatory on certain species of tree or ill trees. It decomposes dead wood. 

METHOD OF PREPARATION: Many. I just sauté them in real butter.