In the spirit of ‘eating it all up’ here is a post that focuses on useful items that might otherwise end up in the waste bin. There are parts of plants that are quite edible that we often overlook such as potato skins and broccoli stalks. There are also parts of edible plants that are poisonous.
So, first the bad news, here are some of the poisonous ones:
The leaves of Rhubarb contain oxalic acid; a nephrotoxin (damages the kidneys.) A lethal dose would be about 5Kg but small amounts will cause symptoms. They can be used as an organic insecticide by leaving them to rot in a bucket of water for two weeks. This is effective against whitefly and cabbage white butterflies
Raw Red Kidney beans contain Phytohaemagglutnin. This toxin is easily destroyed by boiling for 10 minutes and canned beans have already been though this treatment. It is important NOT to use raw beans in ‘slow cookers’ as they do not reach a high enough temperature to damage the toxin, in fact heating the beans up to but not exceeding 80C can increase the toxicity by five times! As little as 4-5 raw beans can be enough for a toxic dose.
Green potatoes, that is ordinary potatoes that have turned green when exposed to light, are also poisonous. Potatoes are related to the Deadly Nightshade family and when they start to make chlorophyll (the green stuff) they also produce solanine which is colourless but toxic. The solanine is found close to the skin and if no more than a third of the potato is affected then this can be cut off and the rest prepared as usual as long as they are peeled.
If potatoes are not green but have produced eyes or sprouts, rub these off with your fingers and they are safe to consume, though they may be a bit rubbery. If they are too far gone you could try planting them.
Elderberry Trees produce abundant white flowers which are used to make cordials or can even be battered and deep fried. Later they are covered in small black berries which are also edible and can be used to make a traditional country wine. The rest of the plant is extremely poisonous and must be avoided.
Bitter almonds, which are grown ornamentally, contain prussic acid (a precursor of cyanide) in a sufficient dose to cause harm. These have a pink flower as opposed to the white blossom of the sweet variety. Sweet almonds can also produce cyanide if they become moldy, although cooking does break down the toxin. Cyanide is also found in the seeds and stones of apples, cherries, peaches, apricots and mangoes; but the human constitution is able to survive the consumption of the occasional apple pip or cherry stone. Cassava root also contains dangerous levels of prussic acid until it is properly prepared to be eaten and is responsible for more human deaths each year than shark attacks.
It is now quite common for tomatoes to be sold still on their stalks, vine ripened. This can make quite a difference to the flavour. The leaves and stalks of the tomato plant do however contain glykoalkaloids which can cause anxiety attacks and stomach upsets. That said, you can use the stalk to add flavour during cooking or marinating as long as it is removed before eating.
Nutmeg is safe when used in small quantities as a spice but it contains myristica oil which is poisonous. An overdose will result in flushing, dry mouth, rapid heart rate, nausea, vomiting and even hallucinations.
So, by all means, make the most of your food resources, just be aware that a quick check before trying something new is often in order.
No comments:
Post a Comment