What plants are safe to consume according to the GRAS list from the US FDA?

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SUMMARY

The discussion centers on the Generally Recognized As Safe (GRAS) list of plants from the US FDA, emphasizing the need for localized references to safe plant products. Participants highlight the importance of understanding regional plant varieties, such as clary and long pepper, and the potential dangers of consuming certain plants, like bitter almonds, which may contain prussic acid. The conversation also points out that some commonly used plants, such as Mexican oregano (Lippia graveolans), are not included in the GRAS list, indicating a need for updates. Additionally, the discussion mentions the nutritional uses of local plants, including poison oak and nasturtium, which can be found in gardens.

PREREQUISITES
  • Understanding of the GRAS list from the US FDA
  • Knowledge of regional plant varieties and their culinary uses
  • Awareness of potential toxins in certain plants, such as prussic acid in bitter almonds
  • Familiarity with local edible plants and foraging practices
NEXT STEPS
  • Research the current GRAS list from the US FDA for updates on safe plants
  • Learn about the culinary uses and safety of regional plants like Lippia graveolans (Mexican oregano)
  • Study the identification and uses of common edible weeds in local gardens
  • Investigate the nutritional benefits and potential risks of plants like poison oak and nasturtium
USEFUL FOR

Culinary professionals, foragers, herbalists, and anyone interested in safe plant consumption and local edible flora.

jim mcnamara
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I found a useful resource. The GRAS list of plants from the US FDA.
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=182.20

Before you have a 'Well duh' response, please consider:
If your culinary roots are from Europe or North America then: what is clary? :biggrin:

It is one of many species of sage, Salvia spp. Most sage species grown for oil extraction or use as herbs. Some places use them for medicinal purposes

We could play the same game with 'What is long pepper?' If you are from India you know the answer. (Piper longum is the Latin name, and is very like black pepper, P. nigrum, just looks different.)

So, people need a localized reference to plant products that are safe to consume. There all kinds of marginal suggestions out on the internet, hopefully those folks doing that sort of thing take their own advice, and thus stop littering the net by their absence.

Example: Some forms of bitter almond may have prussic acid (HCN) in them which could ruin your day. The BP of HCN is ~25.6°C. So using bitter almond oil with clandestine HCN in a vaporizer may not be great idea. AFAIK, you cannot tell from the product label.
https://www.healthline.com/health/food-nutrition/almond-oil

Plus. In our time of allergens galore:
Hungarian camomile is not the same plant but the same name as some more Western plants. This could be important to some folks. Laurel and bay are all kinds of plants. So when you buy bay leaves what are you using? * see "explanatory" comic link below ...or maybe it is just one of many Laurus spp.

The list probably needs updating I think. Lippia graveolans, Mexican oregano, is not in the list. Where I live in the US Southwest, one can buy it easily. People here use it all the time. It works better with hot (as in burning ring of fire) foods.

https://www.gocomics.com/nonsequitur/2015/10/18
 
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In Northern California before urban sprawl various oak tree species proliferated. Careful grinding and soaking of the abundant acorns produced an edible, though bitter, flour. Pine nuts pignoli from pine cones are also a seasonal delight.

I understand local Ohlone tribes brewed tea from the ubiquitous poison oak and ate the berries for nutrition but also to reduce skin rash reaction to the urushiol later in the season. https://en.wikipedia.org/wiki/Urushiol
 
One can learn to identify after noticing and doing some information search, of edible plants often found growing on their own in your garden. Some "weeds" when they are young have leafs which are much like lettuce - but best if no spiky spines on them. Nasturtium leafs and flowers, very nice flavor but spicy, otherwise a bit like spinach. Italian parsley has a pleasant flavor and much better than that "parsley" stuff you get on your hamburger plate at a restaurant. One might be able to find Nasturtium and Italian Parsley in someones garden, having found their way there on their own, and these plants grow very very easily and abundantly.