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FOODIES' HOME PAGE
PLANT PROFILE LIST
NAME: Hackberry
SPECIES / FAMILY: Celtis Sinensis / Ulmaceae
OTHER COMMON NAME(S): Chinese Hackberry
CONDITIONS: full
sun
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PARTS: |
EDIBLE |
TASTE |
RAW/COOK |
SEASON |
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All |
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Shoots |
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Leaves |
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COOK |
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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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sweet |
RAW |
Oct |
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Pods |
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Seeds |
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sweet |
RAW/CRUSH |
Fall-Spring |
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Nuts |
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Roots |
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Bark |
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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):