Streptopus amplexifolius

Streptopus amplexifolius

Streptopus amplexifolius is quite a mouthful, but it is a fairly close translation into Greek of the common name for this plant, which is known as Twisted-Stalk, or sometimes clasp-leaved twisted-stalk. The genus name comes from the Greek "streptos" meaning twisted, and "pous" meaning foot. It refers the the 90 degree angle in the stalk of the flower or fruit of this plant. "Amplexus" means clasped, and "folius" means leaf, so "amplexifolius" literally means clasp-leaf. It may be that the scientific name encourages the less used common name in this case. But that's enough etymology.

Note the 90⁰ angle in the
stalks of the flower/fruit

Twisted-stalk is a member of the Lily family, and it has a superficial resemblance to False Solomons Seal (Smilacina racemosa) because the leaves come off the stem on opposite sides as the stem bends slightly from side to side. Twisted-stalk leaves are are closer to being on a single plane than False Solomons Seal, but the main distinguishing feature is that False Solomons Seal flowers and fruit are in a cluster at the end of the stalk, while Twisted-stalk flowers and fruit are hidden singly underneath each leaf. It has a much closer resemblance to Fairybells (Prosartes trachycarpa). Fairybells are not as tall, and the leaves are slightly more rounded, but the main difference is that when you look under the leaves, the stalks of the flower or fruit do not have the 90 degree angle found in Twisted-stalk.

I usually find Twisted-stalk growing on the banks of small mountain streams. It loves having lots of water. (Fairybells does not need so much water. I usually find them in shady pine forests.) Small waterfalls where lots of water gets splashed about is a great environment for it. And sometimes it can be found on wet slopes which are kept damp with plenty of seepage. But I seldom see it in flat swampy or stagnant areas. It loves swiftly running streams, not bogs.

The flowers hang down from that 90 degree angle, and are typical white, six-petaled lily flowers. The fruit, when ripe, is red and oval shaped. The taste of the ripe fruit is soft and slimy. I have not tested it, but the ripe fruit is reputed to be mildly laxative when eaten in large quantities. This is one of those plants where I much prefer the taste of the unripe fruit, when it is still green. The unripe fruit is sweetish, crunchy, and has soft seeds. The taste is not entirely unlike cucumber. Another very good tasting part of the plant is the stem. On the lower stem, the outside is very fibrous, but after that is pealed away, the inner part of the stem is crunchy and sweet, and tastes like cross between cucumber and celery. Early settlers sometimes called this a cucumber plant because of the taste. The upper stems are still tender enough to be eaten without being peeled. And the leaves can be eaten raw or cooked. When raw, they are a little tough, and not as sweet. The taste is like cucumber with a little bit of onion mixed in. Boiling the leaves for 3-5 minutes makes them more tender and milder in flavor. I definitely prefer the boiled leaves over the raw ones. Use the leaves on the upper stems. The larger leaves from where the stem branches and downward do not seem to tenderize much when boiled.

Because nearly the entire above ground part of the plant can be eaten (minus the outer skin of the lower stems), this plant can provide a good amount of food, and the taste is pleasantly cucumberish either raw or cooked. This local abundance is unfortunately offset by the plant preferring to grow only under specific conditions, mainly on the banks of running streams, so it is not extremely abundant everywhere. If you are taking the whole plant, remember to harvest only small amounts, and only where you find a good healthy population. But sampling a few of the green fruit is a nice snack whenever you find it in the right condition.