Mayapples (Podophyllum peltatum) are common woodland plants known for their distinctive appearance in eastern North America. While the ripe fruit of the mayapple is edible, all other parts of the plant, including the leaves, stems, roots, and unripe fruit, are poisonous. Mayapples are spring ephemerals, emerging early before the tree canopy fully develops.
How to Identify Mayapples
Mayapple plants are recognized by their umbrella-like leaves on the forest floor. These herbaceous perennials typically grow to a height of 1 to 1.5 feet. Each plant usually has one or two broad, palmately lobed leaves, resembling an open umbrella, that can span up to 12 inches in diameter.
The leaves are smooth, pale to dark green, and attach to the stem near their center, a characteristic known as peltate. Stems are erect, unbranched, and typically light green to reddish-green. Mayapples commonly form dense colonies, spreading through underground rhizomes, and are found in moist deciduous woodlands, forest openings, and along riverbanks.
When Mayapple Fruit is Safe to Eat
The fruit of the mayapple becomes safe to eat only when it is fully ripe. Initially, the fruit is green and firm, resembling a small lime. As it ripens, typically from late June to September depending on the region, it changes from green to a soft, yellowish color, sometimes with a pink or purple tint, and may develop a slightly wrinkled appearance.
A ripe mayapple fruit will also emit a strong, pleasant, tropical scent. The fruit should detach easily from the plant when ripe. The flavor of the ripe fruit is unique, sweet, and tart, with hints of various tropical fruits. While the pulp is edible, the seeds should not be consumed, as they can retain some toxic compounds. The skin can also cause gastrointestinal distress in some individuals and is best avoided.
Ripe mayapple fruit can be eaten raw, but moderation is advised as it can have a laxative effect on some individuals. It is also commonly used to make jams, jellies, marmalades, pies, or drinks. Foragers sometimes pick the fruit when it is starting to turn yellow and allow it to ripen indoors to protect it from wildlife.
Toxic Parts and Potential Dangers
All parts of the mayapple plant, except for the fully ripened fruit pulp, contain toxic compounds. This includes the leaves, stems, roots (rhizomes), and unripe fruit. The primary toxic compound found in these parts is podophyllin, also known as podophyllotoxin. This substance is highly toxic if ingested.
Accidental consumption of the toxic parts can lead to a range of symptoms. These commonly include severe gastrointestinal upset, such as nausea, vomiting, abdominal pain, and diarrhea. Other reported symptoms can include excessive drooling, lethargy, and skin irritation if contact occurs. Mayapple poisonings are rarely fatal, though consuming a significant amount can cause severe illness.
If accidental consumption of any toxic part of the mayapple plant occurs, it is important to seek immediate medical attention. Contacting a poison control center or a healthcare professional is recommended for guidance. Always exercise caution and ensure positive identification and proper ripeness before consuming any wild plant, including mayapples.