Water Hyacinth's blossoms always have a gold spot

Water Hyacinth Stir Fry

The state of Florida minces no words about the water hyacinth: “Eichhornia crassipes is one of the worst weeds in the world  — aquatic or terrestrial.” They apparently have not tried them deep fried with butter, or steamed like mustard greens with a bit of bacon or pork fat.

Water Hyacinths, a member of the pickerelweed family, are born nearly pregnant adults. … Okay, that might be an exaggeration but they can double in population in as little as two weeks. One plant in one season can multiply to cover one acre. They caused a serious threat to Florida waterways not long ago and have only been fought to a constant draw. If the state were to stop fighting for one season the weed would get the permanent upper hand. In Panama, it would make the canal impassible in three years if not kept under control.

Of course, the other view is here is a plant that can feed you again in two weeks. That’s not a bad return if you’re starving or need green vegetables for a balanced diet. Even when viewed as an edible there are two down sides: While young leaves and stems can be eaten cooked or raw, raw they give quite a few people the itches, and cooked they still make a few people itch. So you have to sort that out before you eat too many. And very much like lichen, water hyacinths can absorb and hold just about any chemical pollutant around. Moral of the story, collect them from only clean waters. Never collect them down stream from any mine because mining can cause toxins. On the other hand, if I were selling hydroponics foods in a state that has a real winter to limit escape, this would be a plant I would experiment with: Fast growing, reproduces easily with about the same leaf texture of some seaweeds. The deep fried bottoms are more along the lines of deep fried pork rinds. Some writers say water hyacinth is tasteless but I have found when cooked to be close in texture and taste to a mild collard green. It always retains some “tooth.”

Clearing a lake of water hyacinths, temporarily

Water hyacinth originated in tropical South America, but is naturalized in warm areas of the world: Central America, California and southern states, Africa, India, Asia, Australia, and New Zealand, the latter where it is illegal so eat it fast. It was introduced to the United States in 1884 at an exposition in New Orleans. A Florida visitor to the exposition returned home with water hyacinth and subsequently released them into the St. Johns River. He later said the citizens of the state should thank him for what he did. The view now is they should have hanged him. While water hyacinth does not like winer temperatures it can be found in many protected spots in northern states such as Illinois, New Jersey, Connecticut, New York even adjoining Canada.

I suspect a lot of reported northern locations are aquariums. The plant is known as a natural oxygenator for fish and at the same time keeps the fish tank clean. If you keep a natural fish tank it makes sense. In the wild, opinions aside, it’s a breeding ground for many insects fish eat.

Water hyacinth is a good cattle fodder, chicken feed, mulch. dry fuel, mushroom growing medium, cigar wrappers, furniture and fertilizer. It is also a fantastic biomass for making alternative fuels. Florida should be thinking of water hyacinths as “green” oil, Florida Tea, a sustainable source of fuel. Instead, it’s a “weed” they don’t know what to do with. (See my 14 March 2008 blog.)  The water hyacinth’s leaves are a source of vitamins A, B1 and B2 and betacarotene. They contain 18.7% protein, 17.1% fiber and 36.6% carbohydrates. Each year, the state of Florida spends some $15 million to control it. Some of that control is by spraying poisons, so be careful where you collect hyacinths. (See photo at bottom of page for mechanical means.)

Don’t confuse water hyacinth with Frog Bit, Limnobium spongia,  which has similar looking leaves. The water hyacinth has black feathery roots and a bulbous float at the bottom of its stem. Floating Frog’s Bit has white roots, slender and ridged stems  and no bulbous growth at the bottom of its stem.  The water hyacinth also has runners to sister plants.

Its genus name, Eichhornia,  (ike-HOR-nee-uh) honors once Prussian Minister of Education, Culture and Medicine, John Albert Friedrich Eichhorn. Crassipes krah-SEE-peez also KRASS-ih-peez) means thick foot, referring to the plant’s large, floating root mass.

Lastly, a law was passed in Florida to reduce the spread of this pant. It says: “It is illegal to collect, transport, possess or cultivate this plant (Rule 62C-52.011 FAC).”  “But officer, I was only taking it home for supper….”

Green Deane’s “Itemized” Plant Profile

IDENTIFICATION: A floating aquatic herb, also rooting in mud, in dense mats with young plants attached to adults, submerge roots . Submersed roots feathery. Leaves in rosettes; stems spongy, usually inflated orbulbous near base; leaf roundish or broadly elliptic, glossy green. Flower a showy spike above rosette, lavender-blue, six petals, one with a yellow blotch. Fruit a three-celled capsule with many seeds. They can be dormant for as much as 30 years. Remember, the stalks are always bulbous and the flower has an orange spot on the upper lobe of the flower.

TIME OF YEAR: Year round in Florida, further north flowering in late summer, early fall.

ENVIRONMENT: A wide variety of wetland from lakes, streams, ponds, waterways, ditches, to backwater areas and factory discharges. It does not like brackish water. Make sure the water and area are wholesome.

METHOD OF PREPARATION: Leaves boiled or fried, young bulbous bottoms fried, flowers boiled or candied.   All can still make some people itch after cooking, try cautiously.

HERB BLURB

Herbalists in India say juice from the water hyacinth is good for treating fresh wounds to keep them from infecting. The flowers have also been used to treat skin conditions on horses.

And the following are as published so you can read them  and make up your own mind:

(The FASEB Journal. 2007;21:1724-1729.)

Novel rhythms of N1-acetyl-N2-formyl-5-methoxykynuramine and its precursor melatonin in water hyacinth: importance for phytoremediation N1-acetyl-N2-formyl- 5-methoxykynuramine (AMFK) is a major metabolite of melatonin in mammals. To investigate whether AFMK exists in plants, an aquatic plant, water hyacinth, was used. To achieve this, LC/MS/MS with a deuterated standard was employed. AFMK was identified in any plant for the first time. Both it and its precursor, melatonin, were rhythmic with peaks during the late light phase. These novel rhythms indicate that these molecules do not serve as the chemical signal of darkness as in animals but may relate to processes of photosynthesis or photoprotection. These possibilities are supported by higher production of melatonin and AFMK in plants grown in sunlight (10,000–15,000 µW/cm2) compared to those grown under artificial light (400–450 µW/cm2). Melatonin and AFMK, as potent free radical scavengers, may assist plants in coping with harsh environmental insults, including soil and water pollutants. High levels of melatonin and AFMK in water hyacinth may explain why this plant more easily tolerates environmental pollutants, including toxic chemicals and heavy metals and is successfully used in phytoremediation. These novel findings could lead to improvements in the phytoremediative capacity of plants by either stimulating endogenous melatonin synthesis or by adding melatonin to water/soil in which they are grown.—Dun-Xian Tan, Lucien C. Manchester, Paolo Di Mascio, Glaucia R. Martinez, Fernanda M. Prado, and Russel J. Reiter. Novel rhythms of N1-acetyl-N2-formyl-5-methoxykynuramine and its precursor melatonin in water hyacinth: importance for phytoremediation.

Potential of water hyacinth (Eicchornia crassipes) in ruminant nutrition in Tanzania: Abstract, Livestock Research for Rural Development, Volume 17, Number 8, August 2005

Two experiments were conducted to investigate the potential of water hyacinth (Eicchornia crassipes) in ruminant nutrition in Tanzania. In the first experiment , biomass yield, chemical composition, in vitro dry matter (IVDMD) and organic matter digestibility (IVOMD) and in-sacco degradability of water hyacinth were investigated. In the second experiment water hyacinth was ensiled using 0, 10 and 20% molasses levels as an additive, and subsequently analysed for dry matter (DM), water soluble carbohydrates (WSC), IVDMD and IVOMD.

Biomass yield (ton/ha/year) of water hyacinth was estimated as 322.2 tons (approx. 30.45 tons DM/ha/year at 9%-10% DM content) . Sun drying for 8 hours was adequate to wilt the fresh water hyacinth to a product of 15.35% DM, the chemical composition of which was 18%CP in leaves and in shoots. The whole plant showed significantly (P<0.001) lower DM digestibility (42.32%) compared to leaves and shoots (58.15 and 57.03%). No significant difference in dry matter digestibility was observed between leaves and shoots. Potential degradability was 68.09%, 60.82% and 52.91% for leaves, shoots and whole plant respectively. The rumen degradable fraction was 44.2%± 3.11 in the whole plant, 58.71%± 6.29 and 52.41%±1.38 in the leaves and shoots respectively.

Addition of 10% or 20% molasses to WH silage significantly (P<0.001) improved IVOMD from 42.15% in untreated silage to respectively 54.6 and 52.76% .Likewise the in-sacco DM degradability was improved from 48.53% in untreated silage to 54.76% and 54.55%. The Crude Protein (CP) content was significantly (P<0.001) lower for 10 and 20 % molasses treated silage (80.75 and 77.68 gkg-1DM respectively) compared to untreated silage (97.61 gkg-1DM.).  It was concluded that water hyacinth could provide large quantities of nutritious feed to ruminants in the Lake zone.

Without attention citrus reverts back towards original forms

Feral Citrus: Snack, Seasoning and Soap

Citrus, like apples when left unattended by man, tend to revert to their natural state of being sour and acidic. A lot of folks think that makes them inedible but that is not true plus they have other uses.

A “wild” orange, usually highly acidic

Some wild citrus has kept its palatability, the Key Lime (Citrus aurantifolia) is a good example. Imported from Asia to the West Indies and naturalized in the Keys it is perhaps the most prized of small limes. A piece of authentic key lime pie is indeed a treat. Another naturalized citrus that is not that pleasant is the Sour Orange or Seville Orange, Citrus aurantifolium. You can use it to wash your hair.

Contact with the feisty key lime can cause an itchy rash on exposure to the sun, or burn and blister sensitive individuals. The  Sour Orange is so acidic it cannot be eaten as is. Its juice, however, can make an ade and be used as a seasoning. The pulp and peel can be used for marmalade. In fact, the fruit and leaves can be crushed and used like soap, and it will lather. It can also be used to shampoo with. Also remember that citrus acid can be used to cook some shellfish and small pieces of fish. Simply put the food in the acid and let it sit for an hour or so until done.

Other wild citrus vary from still edible to be used for washing. I have an old tangerine grove near me and some of those trees still produce edible fruit. In nearby Spring Hammock, the wild oranges taste like lemons. You simply have to try them. Best advice is to chew a little well, spit it out and wait about 30 minutes. If the fruit is too acidic it will show up within that time. If not consume as one would any citrus. Don’t, however, be fooled by initial sweetness. That can still mask considerable acid. Chew it, spit it out, and wait. Then decide.

Botanically they are Citrus aurantifolia (KIT-roos aw-ran-tee-FOH-lee-ah)  and Citrus aurantifolium (KIT-roos  aw-ran-tee-FOH-lee-um)  Citrus came form the Latin word for the citron tree but the Romans got it through the Etruscans who got it from the Greek word “kedros” meaning cedar. Both endings mean golden leaf.

 Green Deane’s “Itemized” Plant Profile

IDENTIFICATION: Key Lime:  Small tree or straggling shrub to 15 feet, numerous sharp thorns, leave alternate, oval to elliptical, usually rounded at the tip, edges minutely scalloped, stalks winged, strong lime aroma. Fruit round, one to two inches, green when unripe, yellow when ripe, pulp greenish juicy, sharply acidic. Seville Orange:  Shrub to tree to 30 feet, long sharp thorns, leaves ovate to elliptic, often pointed, to four inches long, fruit round to three inches wide, reddish orange, roughly pitted, thick bitter rind, pulp orange, somewhat bitter, core hollow,  seeds ivory white, oval.

TIME OF YEAR: Fall and spring but also nearly all year in warm areas, seasonal in others, which can be fall or spring.

ENVIRONMENT: Abandoned homesteads and campsites, other citrus virtually any where it will survive the winters

METHOD OF PREPARATION: Juice from both can be used for an ade or seasoning. Both can also be used cooked.  Non-acidic wild citrus can be eaten as is.

Wild Coffee is usually found on the coast

Psychotria nervosa Florida Style

Because I am constantly asked about it: Yes, you can eat the pulp off the seeds of the wild coffee, and yes, you can make a brew from the seeds. That’s the good news.  Now the bad news:

The pulp lacks character. Let’s call it bland with a musty aftertaste, but edible. Some detect a hint of sweetness. As for using the seeds as coffee: Not a good idea but don’t take my words for it.  Professor Daniel Austin, author of Florida Ethnobotany, says the brew tastes bad and can leave you with a headache. I would add they also do not have any caffein. If caffein is what you seek, read my article on hollies.

A native of Florida, the wild coffee bush, Psychotria nervosa, (psy-KO-tri-a  ner-VO-suh) has red berries from about December to March. It attracts cardinals, mockingbirds, catbirds and spicebush swallowtail butterflies. The attractive plant is easily identified by shiny beautiful evergreen foliage and the bright red berries. Prominent veins give the plant a textured look. You’ll find it on hammocks, barrier islands and in landscaping. Wild coffee likes filtered sunlight and living under cabbage palms and scrub oaks.

While “Wild Coffee” contains no caffein some members of the family are hallucinogenic. The roots can be used like ipecac to induce vomiting. One relative found in warmer climates, Psychotria lingustrifolia, the Bahama Wild Coffee, has edible pulp as well.

It is fairly easy to tell you have a wild coffee plant, but which one is a bit more of a challenge. Psychotria nervosa is an erect, evergreen, branching shrub to 10 feet, smooth to sometimes hairy leaves, sometimes hairy stems. Leaves opposite, simple, no teeth, shiny green above, elliptical to oval, 2.5 to 6 inches long, two inches wide. Flowers white to eight inch, tubular with four or five lobes, stemless clusters, where the upper leaf stems meet the main stem, blossoming usually in spring and summer. Its sessile flower clusters (stemless) is one of two Psychotrias like that, the other is the P. sulzneri but the sulzneri has greenish-white flowers and upper surface of its leaves are dull green/blue and not shiny. It is always hairy.  P. lingustrifolia has skinny leaves and long stalked flower clusters.  P. punctata has stalked flowers like the lingustrifolia but has dots under leaves.

To recap: If the leaves have dots on the bottom it is a punctata. If it has long-stalked flowers/berries and no dots it is the lingustrifolia. If it has non-shiny leaves it is the sulzneri. If it has shiny leaves, short or stalkless white flowers/red berries and no dots, it is the nervosa. See below for a similar looking non-edible plant.

Psychotria means having medical applications, nervosa means conspicuous veins. Lingustrifolia is tongue like leaves, punctata is dotted, and sulzneri... that’s anyone’s guess but there was a C.F. Sulzner in Miami who was involved with helping the New York Botanical Society about a century ago. P. nervosa also used to be called Suzlner’s Coffee.

Green Deane’s “Itemized” Plant Profile

IDENTIFICATION:  Psychotria nervosa is an erect, evergreen, branching shrub to 10 feet, smooth to sometimes hairy leaves, sometimes hair stems. Leaves opposite, simple, no teeth, shiny green above, elliptical to oval, 2.5 to 6 inches long, two inches wide. Flowers white to eight inch, tubular with four or five lobes, stemless clusters, where the upper leaf stems meet the main stem

TIME OF YEAR: Blossoming usually in spring and summer, fruits in winter.

ENVIRONMENT: Shady areas moist and well-drained to moist but not water logged; hammocks, barrier island.

METHOD OF PREPARATION: Flesh of the seed is edible raw, seeds can be roasted and ground for a black drink that may give you a headache.

Coralberry’s an invasive from Asia. Note its veins are not as prominent as Wild Coffee and the edges are crenate, resembling blunt teeth.

Don’t confuse the Wild Coffee with the Ardisia crenata, or coralberry. Note the leaves of this ardisia are scalloped, like blunted teeth. The Wild Coffee leaf edges are smooth, also called “entire.”  (Kre-NAY-tuh means scalloped.)  I have eaten the pulp off one berry and suffered no ill effects that I know of.

Lactuca Floridana early in the season

  Lactuca floridana:  Let Us Eat Wild Lettuce

Lactuca floridana has blue blossoms

Wild lettuce is not as tame as garden lettuce.

Garden lettuce is one of those nearly flavorless nearly nutritionless affectations of agriculture. Don’t misunderstand me: I like domesticated lettuce. But it is the milquetoast of the lettuce world. It’s genteel. Wild lettuce still has some kick to it. That kick is bitterness, which comes from the latex sap. Thus wild lettuce breaks one of the cardinal rules of foraging: Avoid white sap. It is one of a half dozen or so plants with white sap that is edible in some way. In the case of wild lettuce, boiling. When young the bitterness is less pronounced, and in some species is very mild or missing.

Note veins on leaves and uneven lobes

There are many species of wild lettuce. (See Lettuce Labyrinth) All grow rank as they age, so it is best to harvest them between four and 12 inches high. Woodland Lettuce tends to have lobed leaves on bottom and grassy leaves on top. Look for a V-shaped leaf stem and pure white milky sap.  It’s one of my favorite spring time greens, boiled for about 10 minutes and served warm with olive oil and balsamic vinegar.  Depending on size, I chop them up and eat stems and all.

Lactuca (lak-TOO-ka) is a Latin form of lac, an illusion to the milky sap. Floridana is Latin for of Florida. Some Lactuca, by the way, are diuretic, such as the L. scariola. The dried sap of some of the species, L. virosa,  mimics opium but the sap is difficult to collect and it only puts one to sleep, temporarily

Green Deane’s “Itemized” Plant Profile

IDENTIFICATION: Plant has milky sap. Tall plant with lobbed green leaves, often powdery gray-green, dandelion-like flower cluster except blue, not yellow.  The lactuca changes little in appearance from young to old, only growing larger, with more lobs on the leaves. End lobe on old leaves is arrow shaped. There can be much variation with some Lactuca having straight leaves with out any lobes at all. Look for flowers on many spikes rather than a cluster. The underside of lower leaves usually have a few hairs along the stem.

TIME OF YEAR: Spring time.

ENVIRONMENT: Lawns, fields, vacant lots, waste areas, parks.

METHOD OF PREPARATION: Young leaves in salads, tend to be bitter, older leaves boiled for 10/15 minutes.  I like them with olive oil, vinegar, salt and pepper.  Also eaten are L. canadensis, L. intybacea, L. scariola and L. muralis.