Pokeweed, also known as poke salad and inkberry, is highly toxic in its raw state, but it has a long history of consumption as a cooked green in North America. The plant, Phytolacca americana, contains potent toxins that make accidental ingestion extremely dangerous. Historically, people have only consumed the plant after subjecting it to a rigorous preparation process designed to remove these poisonous compounds. This tradition of eating pokeweed, or “poke sallet,” is rooted in caution.
Identifying Pokeweed
Pokeweed is a large, herbaceous perennial native to North America, often found in disturbed soil, along fence rows, and at the edges of woodlots. The plant can reach heights of 6 to 10 feet, arising from a large, fleshy taproot. Its stem is smooth and often displays a pink or purplish-red color as it matures. The leaves are large, alternate, and ovate or lanceolate in shape, with smooth margins. Flowers are small, greenish-white, and grow in slender clusters called racemes. These flowers develop into clusters of dark purple-black, shiny berries that exude a crimson juice, giving the plant its “inkberry” nickname.
Toxicity and Dangerous Plant Components
The danger of pokeweed lies in the concentration of its toxic chemical compounds, primarily saponins and phytolaccatoxin. These substances are present throughout the entire plant, making every part harmful if consumed without preparation. The concentration of these toxins is not uniform. The highest level of poison is found in the large, woody taproot, which should never be consumed. Berries and seeds contain the next highest concentration of toxins, followed by the older stems and mature leaves. Even small amounts of raw pokeweed material can trigger a severe poisoning reaction, necessitating a specific preparation method to render the plant edible.
Safe Preparation for Consumption
The only parts of the pokeweed plant suitable for consumption are the young, tender shoots and leaves, typically harvested early in the spring when they are less than eight inches tall and before the stem turns red. This preparation, known as “poke sallet,” relies on a multi-stage boiling process to leach out the water-soluble toxins. Simply cooking the greens like spinach is not sufficient.
The process involves placing the harvested greens in cold water, bringing it to a boil, and immediately draining the water completely. This water, which contains leached toxins, must be discarded away from pets and gardens. This step must be repeated at least two more times, using fresh water for each subsequent boil. Boiling the greens in three separate changes of water is the minimum required to minimize the risk of illness. After the final draining, the greens are safe to eat and can be prepared like any other cooked green. The root and the mature berries cannot be detoxified by boiling and must never be ingested.
Symptoms of Pokeweed Poisoning
Symptoms of pokeweed poisoning typically begin within two to six hours after the raw or improperly prepared plant material is ingested. The most common signs are severe gastrointestinal distress, starting with a burning sensation in the mouth and throat. This progresses to intense nausea, vomiting, and abdominal cramping. Diarrhea is a prominent symptom, sometimes becoming bloody in more severe cases. Vomiting and diarrhea can lead to rapid dehydration. In cases of large-scale ingestion or consumption of the toxic roots, more concerning symptoms can occur, including low blood pressure, muscle spasms, and seizures. If pokeweed poisoning is suspected, it is an urgent medical situation, and immediate contact with a poison control center or emergency medical services is necessary.