Loquats

Eriobotrya japonica

It's loquat harvesting season here in Central Texas! Though they are not native, these bushy evergreen trees have naturalized quite well and are easy to find growing in our wildlands. Native to China, they are sometimes called the Chinese plum.

A friend commented that the shores of Lady Bird Lake in Austin are loaded right now with ripe loquats and the best way to harvest them is by boat (or SUP board, as she does.) Eat the fruit raw or cooked; the seeds can be planted to produce additional trees. Many people peel the fruit before eating, but the skin is edible so bite right in and taste the subtle hints of citrus, peach and melon.

One of Chris' co-workers delivered several pounds of loquats to us so I made loquat pie! Check out Addie Broyle's latest article in the Austin360 blog for some more loquat recipes.

To prepare the loquats, I cut the ends off, cut them in half and then removed the seeds

Loquat Pies

Wild Cardoon

Carduus nutans

I spent some time foraging at Madroño Ranch  near Medina, Texas last week in preparation for an upcoming class. I was thrilled to discover a field full of wild cardoons. Related to artichokes and commonly called musk thistles, the wild cardoon's stem and flower bud can be peeled and eaten raw or cooked. The leaves are also edible but should be trimmed to remove the nasty spines.

Nibbling peeled Carduus stem

Yucca Flowers

Yucca Flowers, Yucca species

Eat the ivory-white flowers raw or cooked, but be sure to pluck out the central stamen and pistils since they can be bitter. Some yucca species produce palatable fruit that can be eaten raw or cooked.

The flowering stalks of the menacing daggers erect themselves in the spring to tempt their pollinators and impress with their display. Though brief and fleeting, the beautiful white blooming flowers are a unique, crunchy texture and nutty taste for our tables.

Many different yucca species grow in Texas and all have edible flowers and fruit. Of course we call some plants yuccas that aren’t true yuccas (such as the red yucca - Hesperaloe parvifolia) so be sure you’re indulging in the right kind of flower. Some yuccas are considered trees and others shrubs. Whether their fibrous, dagger-like leaves are high in the sky or low to the ground, you’ll have to figure out a way to trim past them to harvest the tropical-looking treat. Simply bend them aside or snip off the sharp tips with pruners or clippers, and pluck the flowers off the central stalk. Take care of your precious eyes!

Once harvested, the yucca flowers should be soaked in water for several minutes to drown out any bugs tucked inside the petals.  Once washed, pluck the central stamen and pistils and eat the crunchy, outer petals raw or cooked. The whole flowers are gorgeous stuffed with anything sweet or savory. The flowers will keep in the vegetable crisper for a few days, though they tend to turn bitter.