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It's mid-January and the growing season has been long gone for some time now here in Southeastern PA. Even though I no longer have a garden to tend to at the moment, I find satisfaction in wild plant exploration. One of my favorite plants to look for at this time is the wild and stinky, Skunk Cabbage (Symplocarpus foetidus). When the weather is bitter cold and snow is seldomly falling to cheer me up, it always makes me happy to find its spotted spathe shooting up from the frosty, icey woodland floors!
One of the interesting things about Skunk Cabbage is its ability to generate heat as it grows and breaks through the ground. Just yesterday I was out hunting for it at a nearby stream, it was so cold outside, but one of the first things I did was take off my gloves and put my hand around the tiny spathe and felt for some heat. Sure enough, my hands felt relief from the cold. The warmth provided is caused by starches stored in the roots. If you're interested in more of the physiological workings happening with Skunk Cabbage, look into the work of Roger Knutson, a biologist who has done a good deal of experimentation on heat generation from the spadix of this plant. Very interesting stuff!
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| Spathe and Spadix: Note the little pollen grains on the spadix |
Although I've read many accounts of people eating this plant, whether it be the roots or the leaves, I would avoid experimenting unless you are in the company of someone who has had success in the past eating/ preparing it.
A couple years back I decided I would just go ahead on my own and explore exactly what happens when you eat the raw leaves of this plant. I plucked the gorgeous leaves from one of many growing in the woods nearby, brought it back to the kitchen, and tossed it in with my salad greens. It didn't take long for me to realize that the calcium oxalate crystals present in all members of the araceae family, were boldly present in my mouth. Then when I swallowed, in my esophagus, and so on...
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| Close up with emerging leaf bud |
Obviously, this is not something I would do with haste nor is it something I recommend doing. I did it to satisfy my own curiosity and to make my own personal note. Although the experience was unpleasant and everyone thought I was an idiot for doing it, I created an experience with the plant that I will always remember.
I often read about plants and when you read enough facts that someone else has gathered, things get jumbled and forgotten. I find it valuable to better commit to memory what I've learned by exploring them on a more visceral level, be it touching, tasting, or smelling and then observing my body's reactions, often referred to as 'energetics'. This is why I love hearing peoples' accounts of interactions with plants like poison ivy (Toxicodendron radicans), or stinging nettles (Urtica dioica). These wonderful plants speak volumes when touched and demand your respect, or at least your attention! They force me to be aware of my surroundings, truely a priceless adaptation on the part of the plant. Plus, they provide an abundance of nutrition and sustenance for birds and people.
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| Left, leaves unfurling and growing exponentially! |
The plant does wreak of an unfavorable odor, particularly the leaves which is why it is called 'Skunk Cabbage'. Because they are pollinated by flies, they put off an odor that resembles a skunky onion and this attracts them securing propagation. The leaves are huge and bright green, often times the only obvious plant thriving in early spring woods and along stream banks etc.
Euell Gibbons writes a great deal about Skunk Cabbage in his book, 'Stalking the Healthful Herbs' and there are several internet sites with good information out there. Rather than regurgitating what those sources say, I'd like to try and provide some information that is straight from my own experiences observing a crop here in Downingtown, PA.
~~Happy Hunting and stay tuned~~
