Coarse perennial that has white or purplish flowers, dark purple juicy berries, and a poisonous root. Pokeroot also known as Pokeweed.
Pleasant early sping potherb tasting like asparagus. Young unfolded leaves (older leaves are poisonous) are boiled for 15 minutes and drained. They are simmered in fresh water for 20 minutes; salt and butter added to taste. Powdered roots were used in a poultice by early settlers to treat cancerous ulcers.