Browse by Uses


		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.