While the yucca aren’t quite in bloom, we’ve been having some important discussions in the museum about plant identification. The recipe in the museum cookbook for fried yucca flowers was causing some confusion because folks were using yucca and yuca interchangeably when in fact they refer to two different types of plants!
Yucca plants are members of the Agavaceae family while yuca plants belong to the Euphorbiaceae family. Other names for yuca are cassava, manioc, mandioca, casabe, and tapioca.Though parts of these plants are edible and provide many health benefits, they can both be toxic if not prepared properly.
Yucca plants are not as toxic as cassava is, but the roots and flowers of Yucca contain saponins. These can be mildly toxic for humans, but they usually only cause irritation if a person is allergic to them and are processed out in how they’re prepared. Cassava contains cyanogenic glucosides, which can release cyanide in the body after consumption. The root also has linamarin and lotaustralin, which are toxic compounds, too. In order to be edible, the cassava root must be processed properly by soaking and cooking it first. The leaves, on the other hand, have the highest concentration of cyanogenic glucosides, making them toxic to humans and animals. Learning to forage can be great fun and a wonderful experience. But one MUST be clear on their identification of what plant species they’re working with. Do not consume wild plants unless absolutely sure of species identification.