Pokeweed Shoots

Pokeweed shoots are foraged in early spring when the new growth is young, tender, and under about 15–20 centimetres tall. At this stage, the shoots resemble thick asparagus spears with a mild, green flavour.

Pokeweed has a long history as a foraged food in the southern United States, where cooked poke shoots — known as poke sallet — are a traditional spring dish. The plant is considered a weed in many regions and grows prolifically in disturbed soils and woodland edges.

It is important to note that pokeweed becomes increasingly toxic as it matures. Only young shoots should be harvested, and they require thorough cooking with at least one change of boiling water before eating. The berries, roots, and mature leaves are not safe to eat.