Browse by Uses
Looking specifically for something to spice up a salad? Or brew into a soothing tea? If so, this is the place that you want to be. Click below on any of the things that plants on the Brandeis campus can be used for. Each page contains a general recipe, and then a list of the plants that can be used to prepare it, each followed by a more specific description of how that particular plant is used.

Fruits

Fruit that can be eaten fresh off of the plant.

Jams and Jellies

Fruit that will yeild a pleasing jam or jelly.

Teas

Leaves, roots, flowers, fruit or stems brewed in hot water to make tea.

Nuts

Nuts that can be either eaten right off of the plant or roasted.

Cooked Greens

Plants with leaves that can be steamed or boiled.

Cold Drinks

Fruit juices or other extracts that are served sweetened.

Salads

Greens, shoots, and stems that are eaten fresh.

Cooked Vegetables

Non-leafy plant parts that are steamed, boiled, or baked.

Coffees

Ground, roasted,a nd brewed roots or fruit.

Flours

Ground or powdered seeds, bark, pollen, etc.

Candies

Sugared plant parts, or dried sap used like chewing gum.

Syrups

Plants that produce a sap that is reducable to syrup.

Cereals

Small seeds boiled to make gruel or mush.

Asparagus

Shoots that are boiled like asparagus.

Fritters

Battered and fried flowers.

Seasonings

Dried plant parts that are used as flavorings.

Pickles

Roots or shoots soaked in vinegar to make pickles.

Poisonous Plants

Plants that are poisonous, have poisonous parts, or resemble poisonous plants.


Except where specifically noted, all text, photographs, and drawings copyright Chris Bersbach and Lisa Leombruni 2002. No part of this page may be reproduced without the express permission of the authors.