Prickly Pear – Medicinal, Live Oak – Utilitarian, Passion Flower – Edible
Photos by: Morgan Villegas
Written by Alamo Area Master Naturalist Morgan Villegas.
Note: Exercise caution when foraging for native edible or medicinal plants. Please ensure that all plants are identified by an expert before consuming. The information provided is not intended to diagnose, prescribe, or treat any illness, or injury. Consult with a physician or medical expert before attempting any traditional or folk remedies.
What is Ethnobotany?
Ethnobotany is a scientific discipline that studies the importance of plants to a population of people and the significance of those plants to their culture, whether used as food, medicinally, religiously, or for utilitarian purposes. Many of the indigenous plants in our Alamo Area have been of great use to the indigenous peoples who lived here in the past, European settlers, and some continue to be of use to us today.
While enjoying our Alamo Area natural spaces, you will see many indigenous plants that were used by Native Americans and the early Texas settlers. These plants provided food, medicine, tools, weapons, dyes, and building materials, sustaining life in a challenging environment. As we explore the qualities of these amazing plants, we can still enjoy them by foraging or cultivating them on our own properties!
Edible Plants:
Agarita (Berberis trifoliolata)
The edible berries of Agarita may be eaten raw, although most people prefer to process them into jellies, jams, wines, or dried for trail mixes.
Agave(Agave spp.)
Agave have traditionally been a food source for indigenous people over the years. The primary parts of the plant used for nutrition are the core, lower stalk, and leaf bases, which are traditionally baked in order to convert the plant’s starches into a sweet food that can be sliced and eaten or further processed into pulque, a Mexican alcoholic drink made by fermenting the sap of agave plants, or tequila.
Amaranth (Amaranthus spp.)
Often considered a ‘weed’ or called pigweed, native amaranth is an overlooked gem of a plant. The leaves may be eaten raw or cooked, much like spinach. Or, once the plant goes to seed, the seeds may be collected and used like other grains, as a meal/flour or soaked and cooked.
Bumelia (Sideroxylon lanuginosum)
Often called Gum Bumelia, the fruits of this small tree are edible, but aren’t reported to taste very pleasant. However, it is documented that indigenous people used the sap from the tree as a chewing gum.
Cattail (Typha spp.)
Cattail is a nutritious and protein rich food source. The shoots can be collected at various stages of growth for use in soups or salads. The flower heads can also be eaten. Most interestingly, the pollen of this plant may be added to flours as a protein enrichment.
Dayflower (Commelina erecta)
Common in the Alamo Area, dayflowers often pop up in our gardens, but like many ‘weeds,’ all parts of this plant are edible and typically pleasant tasting. For best success, collect new growth foliage to add to salads or flowers for garnish.
Devil’s Claw (Proboscidea spp.)
Comparable to okra, the young fruits of this plant can be eaten boiled, fried, or pickled. Just be aware that they should be washed well to remove the unpleasant smell from the plant’s sticky surface!
Dewberry (Rubus arboriginum*, R. trivalis)
Another common Alamo Area native, low-growing dewberry shrubs are often found in open, wooded areas. The fruits look much like blackberries and are similar in taste and use. Dewberry fruits are highly nutritious and a wonderful, sweet treat on the trail.
*Rubus arboriginum is treated in iNaturalist as R. flagellaris as iNaturalist follows Plants of the World Online; however, the USDA PLANTS database sees R. arboriginum as the preferred species name.
Elderberry (Sambucus canadensis, S. mexicana)
While native elderberry is more common in the Eastern parts of Texas, they can be found growing in central Texas and the Alamo Area in wooded areas and riparian areas. The ripe fruits are pleasant to eat from the tree or processed into jams, jellies, wine, or dried for a sweet addition to trail mixes.
Escarpment Cherry (Prunus serotina)
Escarpment or Black Cherries grow as a small tree in the Edwards Plateau and parts of Eastern and far west Texas. The berries are sweet and edible from the tree or may be processed into jams and jellies or other sweet treats.
Evergreen Sumac (Rhus virens)
Evergreen Sumac is an important native plant that helped Native Americans and early Texans survive. Sumac berries, which are high in vitamin C, were used to make a refreshing beverage with a taste similar to lemonade. Berries may also be dried and stored during the winter.
Greenbrier (Smilax spp.)
The tender young shoots of the thorny greenbrier vine are edible raw, used in salads, cooked in soups, steamed or sautéed. It has nine times the sugar value and two times the protein value of spinach.
Hackberry (Celtis pallida, C. reticulata, C. laevigata)
Hackberry trees are widely dispersed throughout Texas, especially prevalent in the South and West regions of the state. The fruit of all five species of Hackberry found in Texas are edible, although some consider Celtis pallida (Spiny Hackberry) to be the best fruit for eating raw or being used to make a jam. All Hackberries may be dried and ground into meal.
Honey Mesquite (Prosopis glandulosa)
Honey Mesquite trees provided an important food source to Indigenous people of the Alamo Area. They continue to be a highly nutritious source of food that is still consumed today. The edible pods, ground into flour, are also high in protein and contain calcium, iron and other minerals. The green pods may be chewed as a sweet candy. Mesquite beans may also be used to make a wonderful jelly.
Mulberry (Morus alba, M. rubra, M. microphylla)
Both the Red Mulberry (M. rubra) and Texas Mulberry (M. microphylla) trees may be found in the Alamo Area; however, the non-native white mulberries (M. alba) may also be found in Texas. Mulberries may all be eaten straight from the tree. These nutritious berries, of course, may be made into jams and jellies, among other sweet treats. Look for these berries for a great source of antioxidants, and a fair source of potassium and vitamin C.
Oak (Quercus spp.)
Texas is home to a number of wonderful native oak species, including Bur Oak, Live Oak, Spanish Oak, and White Shin Oak. Acorns from oak trees were considered the “staff of life” by Native Americans and early Texas settlers. The acorns, once leached of tannins, make a nutrient dense flour that foragers still eat today. Acorns are rich in protein, fat, and calcium. If they are properly leached, flours and meals made from acorns are delightfully nutty and can be used in a variety of prepared foods.
Passionflower (Passiflora spp.)
There are a number of species of passionflower found in Texas, and the fruits of these plants typically ripen in late summer to early fall. While they are all edible, each species presents a different flavored fruit, but it is thought that Passiflora foetida may be the tastiest of the Texas species.
Pecan (Carya illinoinensis)
The Texas state tree, the mighty pecan, is one of our local native hickory trees. The pecan is ubiquitous in the Alamo Area, making it an important food source in history through to contemporary times. The nuts of the pecan tree are highly nutritious, and are an excellent source of carbohydrates, lipids, protein, magnesium, calcium, B vitamins, and iron. Of course, you could use pecans to prepare a delectable pecan pie…or you could simply eat them raw!
Prickly Pear (Opuntia spp.)
Prickly Pear cactus pads and fruits are edible. The oblong fruit, termed tunas, are edible raw or used in jellies and are a source of potassium, beta carotene, vitamin C, calcium and phosphorus. The pads can be eaten raw or cooked and also provide beta carotene and potassium. The fruits are often used in drinks, like aguas frescas.
Sotol (Dasilyrion spp.)
Sotol is another plant found in our Natural Area parks. It was once a major food source for Native Americans. The bulb or “heart” of the plant was roasted in a pit lined with hot rocks for approximately 48 hours, which made the pulp soft and sweet. Additionally, the maple-tasting unripe seeds of sotol may be eaten.
Texas Persimmons (Diospyros texana)
The Texas black persimmons were a prized source of food to Native Americans living in the Alamo Area, and they were eaten when they were in season. Today, these fruits are often made into jams and jellies or eaten fresh.
Tomatillo (Physalis spp.)
Tomatillos, or ground cherries, are found throughout Texas, in a multitude of habitats. Tomatillos are a common food source, often used in salsas or eaten raw.
Turk’s Cap (Malvaviscus arboreus)
Turk’s cap is ubiquitous in Texas and the Alamo Area, in both native spaces and landscaped spaces. This wonderful plant is completely edible, from the stem to the leaves to the flowers and fruits it produces. The fruits taste a bit like apples, and they may be eaten fresh or processed into a jelly. The flowers also have a nice flavor, and some people use them to make a tea similar to Agua de Jamaica (a Mexican agua fresca made from hibiscus flowers).
Medicinal Plants:
Agarita(Berberis trifoliolata)
The antimicrobial and antiseptic quality of Agarita roots and bark may be used to treat wounds, skin, or gum problems and some digestive issues.
Dewberry (Rubus arboriginum*, R. trivalis)
Dewberry leaves may be used to produce a mild astringent. A tea from dewberry leaves may be useful in combatting a urinary tract infection or treating a sore throat
* Rubus arboriginum is treated in iNaturalist as R. flagellaris as iNaturalist follows Plants of the World Online; however, the USDA PLANTS database sees R. arboriginum as the preferred species name.
Elderberry (Sambucus canadensis, S. mexicana)
Elderberry flowers and leaves are used to make a tea that is used as a diuretic, to break fevers, or prevent colds and influenza. Additionally, a syrup of elderberries is now used to prevent or treat colds and mild flu as well.
Honey Mesquite (Prosopis glandulosa)
Mesquite has several medicinal uses including an eyewash for conjunctivitis and to treat digestive problems, treatment for gastritis or heartburn, and as a way to control or stabilize blood sugar.
Prairie Sumac (Rhus lanceolata)
Due to the astringent quality of Prairie Sumac leaves, along with the inner bark and root bark, the plant has been used to treat urinary infections, sore throats, gum problems, cold sores and other ailments. Compresses were applied to burns and cuts to stop bleeding and bring down swelling. Native Americans mixed clay with ground berries for use as a poultice on open sores and arrow wounds.
Prickly Pear (Opuntia spp.)
Like Aloe Vera, the gel-like flesh within the Opuntia pads may be scraped and used to treat burns or other skin ailments, including stings. When consumed, the pads of the prickly pear cactus may help lower both blood sugar levels and cholesterol.
Texas Persimmons (Diospyros texana)
The tannins in persimmons make them an excellent resource for treating insect stings and rashes topically.
Turk’s Cap (Malvaviscus arboreus)
As a member of the Mallow family, Turk’s cap leaves are used to make a tea that helps treat urinary issues and coughs. The leaves may be used to create a poultice to treat skin inflammation.
Yucca (Yucca spp.)
Yucca root preparations may be used to treat arthritis.
Utilitarian Plants:
Agarita (Berberis trifoliolata)
The yellow wood of Agarita was used to dye baskets and buckskin.
Agave(Agave spp.)
When Agave cores and stems are dried and saved, they can be used to make a primitive soap.
Bumelia (Sideroxylon lanuginosum)
The oil from the Bumelia seeds are a source of Shea butter, a fat extracted from nuts and seeds that is often used in cosmetics as a moisturizer or salve.
Ashe Juniper (Juniperus ashei)
Mountain Cedar or Ashe Juniper has decay-resistant wood useful in building construction and for fence posts. Smashed juniper “berries” can be used to repel mosquitoes. Mountain Cedar’s resin is shipped all over the world to scent soaps, perfumes, room sprays, and cosmetics.
Honey Mesquite (Prosopis glandulosa)
The wood of Mesquite trees was used for making tools such as atlatls, digging sticks, pestles, and war clubs. The wood is said to be twice as hard as oak or walnut and is used in flooring, furniture, doors, and fireplace mantles. In the 1800s and early 1900s hexagonal mesquite blocks were used in roads in the Alamo Plaza and San Antonio downtown streets to combat the mud during rainy weather. Today, Mesquite is commonly used to smoke meats or barbeque.
Oak (Quercus spp.)
Oak is a common wood used for building furniture in Texas history and continues to be a beautiful source of wood for high quality products. Oak woods are also used to smoke meats, among other things. It’s hard wood is so important the US created the first publicly protected forest to insure timber for the navy.
Prickly Pear (Opuntia spp.)
The cochineal scale insects found on prickly pear cacti are a primary source of red dyes. From our Talking Point on Prickly Pear: “The two main uses of the dye are for red food coloring and for cosmetics, such as rouges and lipsticks. Anytime you notice these ingredients—carmine, natural red 4, CI 75470 or E120 natural coloring—the source is cochineal dye.”
Sotol (Dasilyrion spp.)
Sotol leaves were used for making baskets, mats, sandals, and rope. The woody flowering stalks were used in building construction and for fuel. Today some people use the stalk for a walking stick.
Yucca (Yucca spp.)
Yucca leaves are used for fiber for making twine. Saponins in the yucca root make a good soap for washing clothing, hair, and bathing.
To read further on these wonderful plants and how people have used them from prehistory through today, check out our references!
Kane, Charles K. 2016. Wild Edible Plants of Texas: A Pocket Guide to Identification, Collection, Preparation, and Use of 60 Wild Plants of the Lone Star State. United States of America: Lincoln Town Press.
For material for children see Ethnobotany.
Further References:
Bush, Leslie, Kevin Hanselka, Christine Nielsen, Daniel Rodriguez, and Carol Macaulay-Jameson. 2015. “Botanical Preservation in Texas Rockshelters: Eagle Nest Canyon (Northeastern Chihuahuan Desert) and McCutchen Branch (Lampasas Cut Plain).” Ancient Southwest Texas Project-Texas State University. Webpage. Accessed July 7, 2021. https://aswtproject.wordpress.com/category/paleoethnobotany/.
City of San Antonio. No date. “Native American Occupation.” Webpage. Accessed July 7, 2021. https://www.sanantonio.gov/Mission-Trails/Prehistory-History/History-of-San-Antonio/Native-American-Occupation.
Kane, Charles K. 2016. Wild Edible Plants of Texas: A Pocket Guide to Identification, Collection, Preparation, and Use of 60 Wild Plants of the Lone Star State. United States of America: Lincoln Town Press.
Lipan Apache Tribe of Texas. No date. “Everyday Life.” The Official Website of the Lipan Apache Tribe. Webpage. Accessed July 7, 2021. http://www.lipanapache.org/Museum/museum_lipanlife.html.
National Park Service. 2016. “San Antonio Missions: The Native People.” Webpage. Accessed July 7, 2021. https://www.nps.gov/saan/learn/historyculture/history3nativepeople.htm.
Slattery, John. 2016. Southwest Foraging: 117 Wild and Flavorful Edibles from Barrel Cactus to Wild Oregano. Portland, Oregon: Timber Press.