View photos of the plant, Euphorbia dendroides (Tree spurge).
Euphorbia dendroides | Tree spurge
Tag Archives: Euphorbiaceae
Acalypha ostryifolia | Hornbeam copperleaf | Medicinal Uses
View photos of the medicinal plant Acalypha ostryifolia (Hornbeam copperleaf), profiled in Medicinal Plants of the American Southwest (as Acalypha spp.).
A passage from Medicinal Plants of the American Southwest:
Copperleaf is best used topically to speed the resolution of slowly healing wounds and ulcers. It is particularly beneficial to skin afflictions that linger due to lack of regional vitality. Where it is applied topically, Copperleaf stimulates phagocytosis, cellular mediators, and general oxidation, essentially delivering more biological activity to the area.
Cnidoscolus angustidens | Mala mujer
View photos of the plant poisonous Cnidoscolus angustidens (Mala mujer).
An interesting and chemically complex plant, Cnidoscolus angustidens has little to no historical ethnobotanical accounting (which for me is a red flag when considering a plant’s edibility). Another species, C. texanus or Texas bullnettle, can be considered a rough equivalent, in regards to morphology and chemistry. To varying degrees, all parts of Cnidoscolus angustidens (and C. texanus) contain cyanogenic-oriented compounds (as in, related to cyanide).
These plants are regionally well-known and notorious for their contact dermatitis (painful too) producing stinging hairs, which have both a mechanical and chemical element.
In regards to edibility, no part of Cnidoscolus (whatever species) should be consumed fresh or green. The completely ripe and air-dried seeds are probably (I am stressing the word probably) low-toxic (not non-toxic) in small amounts (5-10 per sitting). I’ve eaten this amount with no ill-effects. For larger amounts they definitely should be roasted first (like Prunus pits).
Aside from the obvious (stinging leaves), the most problematic part of Cnidoscolus, in terms of potential edibility, is the root. Consumed fresh, it’s a physiological disaster: labored breathing and gastrointestinal issues (and other symptoms). Baked/roasted, so it is 100% thoroughly cooked, is theoretically better. This process should off-gas most or all of the cyanogenic orientations. The result should be a somewhat edible starch-storage tuber.
However, there is a reason why I am using non-committal words like should, probably, and theoretically: I can not in good faith recommend this as edible plant, cooked or not. There are just too many unknowns with its consumption, especially with its long-term consumption (and with children), even if cooked. Again, maybe there is a reason why there is no significant ethnobotanical accounting of Cnidoscolus usage (at least these two species).
An affiliated Mexican plant, C. aconitifolius (Chaya), does have well-known edible leaf uses, but only after its thorough cooking. To my knowledge there is no to little mention of its seeds or root as being edible.