Poke Sallet


Go to Brock’s, read, and drool.

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15 responses to “Poke Sallet

  1. The berries make birds that eat them high. We have lots of it here at the Vineyard.

  2. likewise, looking forward to my 3 AM salad in the cab dispatch office:

    1 red tomato, sliced
    large clump of fresh broccoli, washed but not cooked
    bunch of peas-in-the-shell, washed not cooked
    4 big green olives with garlic cloves
    4 mild jalapeno peppers

    with olive oil and Italian dressing freely applied

  3. CA, I’m not sure that picture is Poke Sallet. It is in season though. That and some fatback is some fine eating.

  4. Years ago Allen’s used to sell canned poke salad greens right along side the green beans but no more. It grows everywhere and is also called wild asparagus. I make a pot every spring and it is tasty and good for you. I believe the growers and markets shun the stuff because they think it is “poisonous” but they really hate it because it is free and usually in your back yard or along the highway if you look. Search online and there are still recipes from old timers out there.

  5. Spring in NE means dandelion greens. Good dor ya and good eatin.

  6. There is a toxicity problem with Pokeweed, what we call it around here. It is a perennial, springing forth from its huge rootstock, which looks like a big turnip if you can dig it up intact. Digging up this root is the only way to get rid of it, if it’s growing in a place you don’t want it to grow. It’s tenacious. It’s fast growing and usually at least eight feet tall or more by summer’s end.


    Pokeweed poisonings were common in eastern North America during the 19th century, especially from the use of tinctures as antirheumatic preparations and from ingestion of berries and roots that were mistaken for parsnip, Jerusalem artichoke, or horseradish. Deaths are currently uncommon, although there are cases of emesis and catharsis, but at least one death of a child who consumed crushed seeds in a juice has occurred.[citation needed]

    Toxic components of the plant include saponins based on the triterepene genins phytolaccagenin, jaligonic acid, phytolaccagenic acid (phytolaccinic acid), esculentic acid, and pokeberrygenin. These include phytolaccosides A, B, D, E, and G, and phytolaccasaponins B, E, and G. Phytolaccigenin causes hemagglutination.[10][11] Additional toxic constituents which have been identified include the alkaloids phytolaccine and phytolaccotoxin, as well as a glycoprotein.

    The poisonous principles are found in highest concentrations in the rootstock, leaves, and stems while only small amounts are in the ripe fruits. The plant generally gets more toxic with maturity with the exception of the berries which are more toxic while still green.

    Symptoms of poisoning from common pokeweed include a burning sensation in the mouth, salivation, gastrointestinal cramps, vomiting and bloody diarrhea. Depending upon the amount consumed more severe symptoms can occur. These include: anemia, altered heart rate and respiration, convulsions and death from respiratory failure. In most cases both people and animals recover within 1 to 2 days if only small quantities are eaten.

    A 1962 study concluded that the oral lethal dose of fresh poke berries in mice “appeared to be about 300 gm/kg body weight and for the dry berries about 100 gm/kg body weight.” and that the “liquid extract of Poke berries was approximately 80 times as toxic when injected intraperitoneally as when given orally”.”

  7. Something else you can do with eggs is to make what we called Candy eggs, that’s scrambled eggs mixed with pork brains, just add some grits w/butter & sugar alongside and you got a good start on the day for sure, don’t ya know!

    Throw in some country ham & biscuits and we be talkin of heaven!

    Death before slavery!

  8. ghostsniper

    So that pik is poke sallet?
    There is a giant one on the south side of my workshop that comes to fruition every year and I never knew what it was. I pik the magenta berries and make a wood dye out of them. Maybe I’ll have a use for the leaves now. Can someone confirm that IS poke sallet?

  9. outlawpatriot

    I make panacotte using escarole. Garlic, parmesean cheese, garlic, italian bread cubes, white beans and crushed red pepper round out the dish. I’ve made it with spinach and collards. Bet it would be good with this green too.

  10. The above picture is absolutely pokeweed. 100%. No lookalikes that I’m aware of. The purple stalk with the broad green leave and the unmistakeable clumps of berries. The berries start out green and ripen to purple/black. The young leaf shoots should be picked when the plant is under a foot tall and boiled in at least 1 change of water. I do 2. The berries make an excellent dye/stain and a pretty decent ink for quills or fountain pens.

  11. Alfred E. Neuman

    Reblogged this on The Lynler Report.

  12. Alfred E. Neuman

    Good ol’ Southern recipes that brings back good ol’ memories of growing up in the South. Nothing better than walking down a dusty road, kicking dirt clods barefooted, drinking a RC cola and munching on a Moon Pie.