POKEWEED
Pokeweed roots are poisonous. The berries are not. They are used to make a syrup with which to colour frosting for cakes and the like. Receipts for this are to be found in many cook books. But the best part of pokeweed is not the fruit. In early spring, when asparagus is expensive and scarce, the pokeweed shoots grow rank and as thick as your thumb in fence corners. They will take entire possession of a large garden in two years if given the least encouragement. I cut the stems when about a foot in height. They are covered with short leaves which are best removed except at the end of the shoot. Cook exactly like asparagus, and dress with butter or cream. They resemble asparagus somewhat, but are more delicate in flavour and less woody in texture.