Vol 1, No 8
Page 1

Hawksbeard (Crepis)
Family (ASTERACEAE)
DAISY FAMILY

January 2004

Two Asiatic false hawksbeards, side by side, each with long pointed leaves, a tall flower stalk, and yellow petaled flowers.
Plants get to looking MUCH fuller than this, but I chose this scrawny specimen because it shows the leaf shape and plant's growth pattern so well.

The shallow root allows hawksbeard to grow in cracks in the sidewalk. Notice the more rounded leaves on this species and a shorter multi-flowered stalk.

You won't find mention of Hawksbeard in Peterson's Field Guide or hardly any other edible weed book. There isn't much about it on the internet. But get your harvesting bucket ready because this time of year hawksbeard is plentiful in fields, ditches and lawns throughout the temperate regions of the world, it's edible, and it's delicious. A great way to add chlorophyll, fiber, and "bitters" to your daily diet, it's right up there with Dandelion and Sow Thistle (all of which are easily confused in the early stages of growth), and all are available late winter through spring. This newsletter will give you tips on how to differentiate between them, but all are choice edibles.

The few references I've found about Hawksbeard confirm its edibility, with no known hazards, and I confirm its edibility because I eat it and I'm still here. The few reference sources I've found recommend to "eat the leaves before it flowers". But I rarely notice the plant until it flowers. The rosette lies so low to the ground you could mow over it and not clip a leaf, so it's hard to spot until the flower stalks shoot up. Then, hawksbeard stands so tall, scrawny and distinctive in some species, you can't help but notice it in the landscape.

There are about 200 species of Hawksbeard and they vary in size, height, leaf shape, etc., but with the same general "signature" (page 2). The species pictured in this issue is mostly Oriental False Hawksbeard, native to China, Korea and Japan but now found abundantly throughout the Southeastern US extending from Texas to Pennsylvania, and Hawaii.

Other species have similar properties, some are native to N. America, all are said to be edible. They grow in a variety of soil conditions, from sandy to clay, from acid to alkaline, in sun to part shade. They are shallow rooted biennials or perennials, some tolerate freezing weather, and like moisture. Found along the roads, in fields, yards, gardens and cracks in the wall. Considered invasive, they spread by seed.

Scientific classification: In a previous issue we talked about how plants are classified. It's not an exact science, but it helps in gathering knowledge to have a system whereby people around the world can share information by scientific name on the plants they find in their own environment, by whatever common names they might be called. In the case of Hawksbeard, for example, they all fit the same classification until you get to the Species (see below):

Kingdom Plantae -- Plants
Subkingdom Tracheobionta -- Vascular plants
Superdivision Spermatophyta -- Seed plants
Division Magnoliophyta -- Flowering plants
Class Magnoliopsida -- Dicotyledons
Subclass Asteridae
Order Asterales
Family Asteraceae -- Aster family
Genus Youngia Cass. -- youngia P
Species --
Oriental False Hawksbeard - Youngia japonica, also known as Crepis japonica
Italian Hawksbeard - Crepis bursifolia
Fiddleleaf Hawksbeard - Crepis runcinata
Hawksbeard - Crepis glauca
Narrow-leaved (or Narrowleaf) hawksbeard - Crepis tectorum & Crepis vesicaria
Beaked Hawksbeard - Crepis vesicaria & Crepis taraxacifolia
Each species is a little different, but what they all have in common is the tell-tale bud cluster with yellow to orange flowers, borne on a single upright stem, shooting up from a shallow-rooted rosette, daisy-like flowers, the leaves range from rounded to "toothed" but do not have pointy spines as does the similar looking sow thistle.
 The yellow flowers of Asiatic false hawksbeard are not particularly noticeable, but the bud clusters are distinctive -- bunches of green buds (many turn brown without opening), a few open blooms (sometimes), and the tell-tale white tufted puff ball here and there give them an unmistakable "frazzled" look. (Photo is approx. life size). Stems are green or brown, from 4" to 14" in height.


 
  
 

Need inspiration on harvesting greens from the wild? Still not an active participant? Please read this article I found posted on Atlantic Monthly's website, Weeds for the Wise, which paints the most romantic picture of Mediterannean country folk who still roam the countryside harvesting and preparing their wild winter greens, and passing the tradition on to their young.

And while this is not a medical journal, and this is not a medical opinion, because I am not a medical doctor, I must say I do truly believe that by adding a variety of young wild greens to one's diet every day, you'll rarely catch a cold or the flu and bugs won't bother you either. Is this because of the chlorophyll? Chloryphyll is reputed by some to be the plant equivalent of hemoglobin, to do all sorts of amazing things: repair damaged cells, cleanse the blood stream, detox the liver of fatty tissue, improve resistance to cancer, promote cell reproduction, reduce cholesterol and high blood pressure, increase hemoglobin levels, repair organs and tissue, chellate certain metallic toxins from the body, strengthen the immune system, and reduce body odors. Some say nay. Until full research is in, we'll each have to be our own judge. The pioneer spirit is still needed, so I'll continue feeding my family and friends weeds for their chlorophyll content. Cheap medicine. No perscriptions required.

Identification, Harvest and Preparation:
ID tips, slide show and colorful photos are on Page 2, linked to below.

History, Botanical info, and Recipes: on Page 3, linked to below.

Information Exchange : Subscribers and visitors, please add your knowledge of this weed here--recipes, experiences, anecdotes, questions, opinions. (A unique thread is posted with every issue to gather more information. Please do check out our Wild Edibles Info Exchange.

Archived issues: Thistles, Chickweed, Spiderwort, Wild Green Onions , Plantain, Elder, Hawksbeard, Wild Green Onion, Wood Sorrell. Dock, Hedge Nettle are in progress. Sign up for notice when the next issue comes out.

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Please let me know what you think about the publication! You can contact me anytime.

Thanks, and enjoy!

Standing knee deep in abundance!

The Weed Lady

P.S. While this newsletter is free, your donations help keep it coming. It's a gosh awful lot of effort. Suggested donation per household is $15/year. 4 major credit cards, Visa, MC, Discover, and American Express are accepted. You may also send a check to: Wild Food Foragers of America, P.O.Box 41621, Baton Rouge, LA. 70835-1621
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Disclaimer:

  • Information given in the newsletter is educational but should not be considered definitive. Every effort is made to present clear testimonials from personal experience, however, different people may have different reactions than the author's experience. The author makes no attempt to identify every plant. If you choose to eat weeds, start out with a small amount and notice your reaction. Considerable effort is made to provide readers access to additional materials for the positive identification, harvesting and preparation of wild edible weeds, BUT you are ultimately responsibe for your own education, actions and diet.
  • To avoid poisonous look-alikes, foragers should always identify by SEVERAL indicators (by leaf, flower, seed pod, root and stem, by shape, texture, veination, color, hairiness, growth pattern, season, etc.) before eating from the wild. Different plants might look very similar to the untrained eye.
  • You should not pick weeds in polluted areas--along roadsides, near trash dumps, in fields or gardens likely to have been sprayed with pesticides or commercial fertilizers, etc.
  • You should not over-pick. The general rule of thumb is to harvest no more than 20% of an area, leaving the plants ample opportunity to regenerate for the next year, the next generation, and leaving something behind for the next forager. Becoming familiar with propagation methods can assist you in determining the most prudent conservation techniques for each plant.
  • You should always wash weeds before eating them. Dust is everywhere, insects and slugs naturally make their homes in vegetation, and birds do fly overhead! Let common sense be your guide.
  • Do not hesitate to call a doctor if you should have an adverse reaction to anything you touch or ingest in the wild. If you can bring the physician a sample, or identify the offending plant by name, all the better.

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