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NAME: Crabgrass
SPECIES / FAMILY: Digitaria Sanguinalis / Poaceae
OTHER COMMON NAME(S):
CONDITIONS:
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EDIBLE |
TASTE |
RAW/COOK |
SEASON |
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All |
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Shoots |
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Leaves |
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cucumber | RAW/COOK | Summer |
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Stalk/Stem |
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Buds |
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Flowers |
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Fruits |
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Pods |
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Seeds |
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COOK |
Summer |
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Nuts |
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Roots |
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Bark |
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PORTION: small-medium
COMMENT: Leaves radiate from center, the part of leaves nearest the center can be white and crispy, cut out that part, tastes like cucumber. “Stripped off seeds can be toasted and ground into flour, use as couscous, porridge or for making beer. Untoasted it can be used like rice. Was introduced to U.S. as an agricultural crop in 1849…” Husking the small grains can be time-consuming, however. Traditional methods include pounding in a mortar with sand then separating the grain and sand. Another method is “popping” seeds over a flame and then pounding said which produces a toasted grain. If you have a LOT of crabgrass you can even buy a crabgrass husking machine.”(2) “Seeds make a fine white flour that can be used for semolina.”(1)
CAUTION: Avoid any crabgrass that has purple or black mold on it. (2)
NUTRITION/MEDICINAL: “Emetic; Ophthalmic; VD. A decoction of the plant is used in the treatment of gonorrhoea. A folk remedy for cataracts and debility, it is also said to be emetic.”(1)
LOOK-A-LIKES:
POISONOUS LOOK-A-LIKES:
OTHER USES: “Paper. A fibre obtained from the plant is used in making paper. Animals: Fodder/animal feed, Forage.”(1)
SOURCE LINKS (may include nutritional and medicinal info, plus other uses):