Deerweed (Porophyllum gracile), a native member of the sunflower family (Asteraceae), is primarily recognized for its medicinal uses, and references to its edibility are limited. While other Porophyllum species—such as P. ruderale and P. punctatum—are cultivated in Mexico as flavorful seasonings or vegetables, deerweed appears in forage contexts only in moderation. The leaves of deerweed are edible, whether fresh or cooked, and despite their unusual flavor, they introduce a unique aromatic note to dishes. Describing the taste is challenging—it defies straightforward comparison to familiar greens. Common descriptors include pungent, skunk-like, pineapple-like, marigold-like, musty, fruity, fishy, and malodorous; in effect, all seem valid, though none fully capture its complexity. The flavor aligns with the aroma but is a little milder, and importantly, it’s free of harsh bitterness, making the leaves suitable for soups or salads. When boiled, the leaves yield a deep red-orange-brown dye and retain their soft texture; by contrast, the flower heads (specifically phyllaries and developing pappi) and older stems remain tough. Gathering is somewhat tedious but generally possible year-round, with new growth most prevalent in spring. Leaves may drop in drought, but typically regrow after rainfall [2-3].

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A root decoction (occasionally the stems and leaves), is used as a regulator of delayed menstruation[257, 1169 ]. The plant is used in the treatment of intestinal disorders[1169 ]. A decoction of the pounded plant is taken to relieve the aches of rheumatic joints and other pains[257 ]. A decoction of the pounded plant is applied as a liniment to the body and used as a wash on sores[257 ]. Leaves, stems, or roots are generally heated in water to make a strong tea which is taken internally or applied externally[1169 ]..

None known

Special Uses