Smilacina stellata |
All parts of the plant are bitter, making this plant mostly one to avoid.
Samuel Thayer says (in Nature's Garden) that he quite likes the shoots of S. racemosum, but S. stellata has "very small shoots of poorer flavor". Even allowing for the poorer flavor, which was quite bitter, they are very tough and fibrous, and hard to get anything out of. Some of the very youngest ones were less tough when cooked, but not less bitter.
The rhizomes are easy to pull up if one finds them in soft soil. After boiling for 20-25 minutes to soften them, they become moderately edible, but still quite bitter. Not as bad as the shoots, but bad enough to be avoided unless starving, which is unlikely considering the number of much better tasting plants which grow in the same area.
In contrast to Smilacina stellata, its slightly larger cousin, Smilicina racemosa, is much better tasting and much less bitter. It is a very good edible plant, and you can read more about it in its own article.
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