PLANT PROFILE

 

NAME: Hackberry

LATIN NAME / FAMILY:  Celtis sinensis / Ulmaceae

OTHER COMMON NAME(S): Chinese hackberry

CONDITIONS: full sun
 

PARTS:

EDIBLE cid:image001.jpg@01D3EC3E.A305A520

TASTE

RAW/COOK

SEASON

All

 

 

 

 

Shoots

 

 

 

 

Leaves

 

COOK

 

Stalk/Stem

 

 

 

 

Buds

       

Flowers

 

 

 

 

Fruits

cid:image001.jpg@01D3EC3E.A305A520

sweet

RAW

Oct

Pods

 

 

   

Seeds

cid:image001.jpg@01D3EC3E.A305A520

sweet

RAW/CRUSH

Fall-Spring

Nuts

 

 

 

 

Roots

 

 

 

 

Bark

 

 

 

 

 

PORTION: small

 

COMMENT: Fruit raw, thin, sweet, though dry and mealy flesh around a large seed. Leaves cooked, tea substitute.(1)  Edible seed is rich in protein and fats, but extremely hard, use mortar & pestle to make a sweet, energizing paste, can be toasted into a bar, making it nature's original "power bar". Also crushed/blended with water, left over night, then strained to make "hackberry milk", similar to "almond milk". Or, eat the skin/flesh off then spit out the seed. Berries ripen in the fall but will often remain on the trees and edible well into spring.(4)

 

CAUTION:

 

NUTRITION/MEDICINAL: The root bark is used in the treatment of dyspepsia, poor appetite, shortness of breath and swollen feet.(1)

 

LOOK-A-LIKES:  

 

POISONOUS LOOK-A-LIKES: 

 

OTHER USES: make acceptable archery bows(4)

 

SOURCE LINKS (may include nutritional and medicinal info, plus other uses):

  1. http://pfaf.org/USER/Plant.aspx?LatinName=Celtis+sinensis
  2. http://www.eattheweeds.com/sugarberries-hackberries-with-a-southern-accent-2
  3. https://en.wikipedia.org/wiki/Celtis_sinensis
  4. http://www.foragingtexas.com/2007/07/hackberry.html (good photos)