Pokeweed

(click on the photo to enlarge)

This large pokeweed plant is growing in the middle of the front pasture. Pokeweed, pokeberry, or just plain poke (Phytolacca americana L.) is a familiar plant to many Southerners. Maybe you've heard of Poke Salet. I don't recall ever having eaten it but I've certainly heard my East Texas relatives talk about it. Or, if you were around in 1969 maybe you remember the song Polk Salad Annie by Tony Joe White (and later, Elvis).

Pokeweed is a perennial that grows 6-12 feet tall. It has large leaves, red stems, and small clusters of white flowers which first turn into green berries and then ripen to dark purple. The entire plant is considered poisonous and potentially lethal according to the Ladybird Johnson Wildflower Center (and many of other people!) and extreme caution should be taken when using it as food. The Alabama Cooperative Extension System says that Poke contains at least three different types of poisons: phytolaccatoxin, triterpene saponins, an alkaloid, phytolaccin, and histamines.

I found several explanations for the names of this plant. So, take your pick... Poke is derived from the Algonquian Indian word pakon or puccoon, referring to a dye used for staining. Sallet, a Middle English word for something close to 'a mess of' ('a whole bunch of') as in a 'sallet of fish'. Or, sallet - an Old English word for 'cooked greens' (as opposed to 'salad' meaning uncooked greens). Salat is the German word for 'salad'. The generic name Phytolacca is derived from the Greek word phyton, meaning 'plant' and the French lac, meaning 'lake' -- a dark red pigment.

(Here you can see the white flowers, green berries, ripe dark purple berries, and the red stems)

If you're wondering how to go about preparing the potentially poisonous plant here's a traditional southern recipe:

Gather yourself a poke of poke. (A poke, in addition to this plant, is another word for a bag or a sack... as in a pig-in-a-poke... but, I digress.) In other words, you'll need to obtain quite a large number of the young, tender leaves of the poke plant because, just like most other greens, they cook down to practically nothing. (Use only the young, tender leaves gathered in the Spring because they are less toxic.) Do not include stems. Rinse the leaves thoroughly.

Add the leaves and lots of water to a very large pot and bring to a boil. As soon as it comes to a boil, drain and refill with water. Do this two more times.

After boiling and draining three times, squeeze out the excess water.

Add poke, some diced onion, bacon grease, salt, and pepper to an iron skillet and cook over medium heat until heated through.

Serve with fried eggs and/or cornbread.

Personally, I'm not very fond of cooked greens (even if they are cooked in bacon grease!) Combine that with the potentially poisonous aspect of this dish and, well... I think I'll pass on the poke.

If you (or your forbearers) have picked poke/polk, eaten poke salet (polk salad), or have a recipe to share please leave a comment. I'd love to hear about it!