Category Archives: Edible Plants

Broadleaf Arrowhead A Wetland Edible

Broadleaf Arrowhead A Wetland Edible

Introduction:

One of nature’s hidden treasures, the broadleaf arrowhead (Sagittaria latifolia), is an interesting . This wetland plant not only captivates us with its distinctive appearance but also its edible tubers, seeds, and young shoots. Join me as we delve into the realm of this edible plant.

Common Names:

wapato - duck potatoThis versatile plant goes by several common names, each reflecting its various features and cultural significance. Among the most widely used names are “broadleaf arrowhead” and “duck-potato.” The term “arrowhead” is derived from the shape of its leaves, which resemble the tip of an arrowhead. Additionally, the name “duck-potato” is inspired by the fact that ducks and other waterfowl frequently feed on the plant’s tubers.


Description of the Plant:

The broadleaf arrowhead plant boasts a distinct appearance that makes it easy to identify and appreciate. Let’s dive into its key characteristics:
Foliage:
The arrowhead-shaped leaves, typically measuring 4” – 10” long, sprout on long stalks emerging from the water’s edge. The dark green leaves feature prominent veins and have a glossy texture. Their unique shape gives the plant its common name, “arrowhead.”
Flowers:
In the summer months, broadleaf arrowhead blooms with delicate white flowers that rise above the water’s surface on long, slender stems. These flowers exhibit three petals and a yellow center, adding a touch of elegance to the plant’s overall appearance. From August to October round clusters of seed casings develop.
Tubers:
Perhaps the most enticing feature of the broadleaf arrowhead lies beneath the water’s surface. The plant develops underground tubers, which are swollen, starchy structures that store nutrients and energy. These tubers can range in size from a few inches to over 5 inches in diameter. Their shape is elongated and somewhat reminiscent of a potato, hence the name “duck-potato.” These tubers serve as an excellent food source when foraging.

broadleaf arrowhead

Territory:

The broadleaf arrowhead, like the cattail, is native to North America, where it can be found in a wide range of locations, including Canada, the United States, and Mexico. It thrives in both temperate and subtropical climates, allowing it to occupy a vast territory.

Habitat:

This versatile plant is predominantly found in wetlands, including marshes, ponds, lakes, and slow-moving streams where it can be found alongside pickerelweed. It demonstrates a remarkable adaptability to different water conditions, from shallow, still waters to those with a moderate current. The broadleaf arrowhead has even been known to establish itself in muddy or partially submerged areas, displaying its ability to colonize various habitats.

Edible Parts:

One of the most intriguing aspects of the broadleaf arrowhead is its edible nature. The plant offers several edible parts, including its tubers, young shoots, and seeds.
Tubers:
The tubers of the broadleaf arrowhead are the most harvested and consumed part. These underground, potato-like structures are rich in carbohydrates and offer a mild, nutty flavor. They can be harvested in late summer or early autumn when the plant’s energy is concentrated in the tubers.
Young Shoots:
The tender young shoots that emerge from the water are also edible. They can be harvested in spring and early summer and have a flavor like asparagus.
Seeds:
The seeds of the broadleaf arrowhead are small and can be ground into flour or used as a thickener in soups and stews. However, they are less commonly harvested compared to the tubers and shoots.

How to Harvest:

Harvesting broadleaf arrowhead requires some careful consideration to ensure sustainability and minimize ecological impact. Here are some guidelines to follow when harvesting:
Tubers:
To harvest tubers, gently loosen the soil around the base of the plant and carefully lift them from the mud. Select mature tubers, leave smaller ones for future plant growth and reproduction.
Young Shoots:
Harvest young shoots by cutting them close to the base of the plant. Choose shoots that are about 6 to 10 inches tall for optimal tenderness.
Seeds:
When collecting seeds, wait until the seed heads are mature and brown. Shake the seeds loose and separate them from the chaff by winnowing or using a sieve.

Cooking and Consumption:

Once harvested, the tubers can be cooked and enjoyed in various culinary applications. They can be boiled, roasted, mashed, or added to soups and stews, providing a nutritious and flavorful addition to your meals.
Young shoots can be eaten raw, added to salads, or steamed and boiled.
Seeds can be dried and ground into flour.

Conservation Status:

The conservation status of the broadleaf arrowhead is of concern in some regions due to habitat loss and degradation caused by human activities. Although it is not globally threatened, it is important to be mindful of the local regulations and guidelines regarding the harvesting of wild plants. It is advisable to obtain permission from landowners or consult with local conservation agencies before harvesting broadleaf arrowhead or any other wild edible plant.

Notes of Interest:

Indigenous peoples in North America historically relied on the broadleaf arrowhead as a food source and used it for medicinal purposes.

Some wildlife, such as waterfowl and beavers, also consume the broadleaf arrowhead, contributing to its ecological importance.

The Lewis and Clark expedition depended on the plant when they were in the Columbia River basin.

Know the Plant: Familiarize yourself with the characteristics of broadleaf arrowhead, paying special attention to its distinctive leaves and tubers, to ensure accurate identification.

The emergent foliage of this species provides cover for the same animals with the addition of fish and aquatic insects.

A single plant can annually yield up to 40 tubers.

Picture of plant: Robert H. Mohlenbrock @ USDA-NRCS PLANTS Database / USDA NRCS. 1992. Western wetland flora: Field office guide to plant species. West Region, Sacramento.

Foraging for Nettle

Foraging for Nettle: A Nutritious and Sustainable Food Source

General Comments:

Among the many plants that can be foraged, nettle (Urtica dioica) is one that stands out for its versatility and abundance. Although often considered a weed, nettle has been used for centuries for food, medicine, and fiber. In this article, we will explore the various aspects of foraging for nettle, its description, territory, habitat, edible parts, how and when to harvest, conservation status, notes of interest and a nutrition chart based on studies from the USDA.

Common Names

Nettle is known by many names depending on the region and language. Some of its common names include stinging nettle, common nettle, giant nettle, devil’s leaf, and burn weed. The scientific name, Urtica dioica, derives from the Latin word “uro,” which means “to burn,” referring to the plant’s stinging hairs.

Description

Nettle is a perennial plant that can grow up to six feet tall. As can be seen in the picture, it has serrated, heart-shaped leaves that are covered with tiny, hollow stinging hairs that release histamine and other chemicals when touched, causing a painful (as some may say) rash. The stems are also covered with stinging hairs. The plant produces small, greenish flowers that are wind pollinated. Nettle is one of a very few plants that can be identified in total darkness – just walk thru a patch!!

stinging nettle plant contains ingredients that might decrease swelling and increase urination.

Territory

Nettle is native to Europe, Asia, and North Africa, but has been naturalized in many parts of the world, including North America, Australia, and New Zealand. It grows in temperate and tropical climates and can thrive in a variety of soil types.

Habitat

Nettle grows in a variety of habitats, including fields, forests, meadows, and disturbed areas such as roadsides and abandoned lots. It prefers moist, nitrogen-rich soil and can often be found near water sources. I have often found it near staghorn sumac and elderberry.

Edible Parts

Despite its reputation for causing painful rashes, nettle is a nutritious and versatile food source. The young leaves and shoots are edible and can be eaten raw or cooked. They are rich in vitamins A and C, iron, calcium, and protein. The leaves can be used in soups, stews, pesto, teas, and as a substitute for spinach in recipes. The roots can also be eaten and are said to have a nutty flavor.

How to Harvest

When harvesting nettle, it is important to wear gloves and long sleeves to avoid getting stung. The best time to harvest is in the spring when the young shoots and leaves are tender and before the plant flowers. Cut the leaves and stems with scissors or pruning shears and place them in a bag or basket. Be sure to only take what you need and leave enough for the plant to regenerate.

Conservation Status

Nettle is not currently listed as endangered or threatened, but its populations can be affected by habitat destruction, over-harvesting, and competition from invasive species. When foraging for nettle, it is important to do so sustainably and responsibly to ensure its continued availability.

Nettle grows near streams, along trails, and are especially common around old farm sites.

Notes of Interest

Nettle has been used for centuries for its medicinal properties, including treating arthritis, allergies, and urinary tract infections. It is also a popular ingredient in traditional herbal remedies and teas. Nettle has been used as a fiber source for clothing and textiles since ancient times and was even used to make fishing nets in medieval Europe.

Foraging for nettle can be a rewarding and sustainable way to obtain fresh, nutritious food. Despite its stinging hairs, nettle is a versatile plant that can be used in a variety of dishes and has many medicinal and cultural uses. When foraging for nettle, it is important to do so responsibly and sustainably to ensure its continued availability for others.

Purple Flowering Raspberry

Purple Flowering Raspberry – Rubus odoratus

General Information:

Rubus odoratus, commonly known as Purple Flowering Raspberry or Virginia Raspberry, is a deciduous shrub native to the eastern regions of North America. It belongs to the rose family (Rosaceae) and is closely related to other brambles like blackberries and raspberries.

Common Names:

Purple Flowering Raspberry is known by several common names, including Virginia Raspberry, Flowering Raspberry, and Thimbleberry.

Identification:

The plant can grow up to 6 feet tall and has large, dark green leaves with three to five lobes. The stem is prickly and covered with fine hairs. The flowers are pink to purple and have five petals, which give them a rose-like appearance. The fruit is a small, red raspberry that is edible and sweet but not as flavorful as other raspberry varieties.

Purple Flowering Raspberry is native to the eastern regions of North America

Found in Rotterdam NY along the Mohawk River
Look-Alikes:

The plant can be confused with other raspberry or blackberry plants, especially when not in bloom. However, the plant’s distinctive pink to purple flowers make it easy to identify when in bloom.

Distribution:

This raspberry is native to the eastern regions of North America, from Quebec and Ontario south to Georgia and Alabama. It is found in a variety of habitats, including woodlands, meadows, and along roadsides and stream banks.

Preferred Habitat:

Purple Flowering Raspberry prefers well-drained soil and partial to full shade. It can tolerate a range of soil types, including sandy and rocky soils.

Edible Parts:

The fruit is edible and sweet but not as flavorful as other raspberry or blackberry varieties. The fruit can be eaten fresh, cooked, or used to make jams and jellies.

Harvest:

The fruit of ripens in late summer or early fall. It can be harvested by hand, but the prickly stems make it difficult to pick. It is recommended to wear gloves and long sleeves when harvesting.

Interesting Facts:

Purple Flowering Raspberry is a popular ornamental plant in gardens and landscaping due to its beautiful flowers.

The plant has historically been used for medicinal purposes by indigenous people in North America.

The leaves and roots were used to treat various ailments, including sore throats, coughs, and fevers.

This raspberry is an important food source for wildlife, including birds and small mammals.

In conclusion, this raspberry is a beautiful and useful native plant that deserves a place in any garden or landscape. Its striking pink to purple flowers, edible fruit, and wildlife value make it a great addition to any ecosystem.

Citations:

Lady Bird Johnson Wildflower Center. (2023). Rubus odoratus. Retrieved from https://www.wildflower.org/plants/result.php?id_plant=ruod 
Missouri Botanical Garden. (2023). Rubus odoratus. Retrieved from https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=e681
United States Department of Agriculture. (2021). Plant Guide: Purple-flowering Raspberry (Rubus odoratus). Retrieved from https://plants.usda.gov/plantguide/pdf/pg_ruod.pdf

chokecherry Foraging

Chokecherry – Prunus Virginiana

Chokecherry foraging was a staple for numerous Native American tribes across the North American continent, especially those who lived on the plains and prairies. The Cheyenne used the limbs to make arrow shafts and bows. The Crows used it for tipi stakes and pins. Early trappers washed their steel traps in water boiled with the bark to remove the scent.

The name chokecherry came from the bitter and astringent taste of the fruit.

In their journals, Lewis and Clark recorded that while camped on the upper Missouri River Captain Lewis became ill with abdominal cramps and fever. He made a tea from chokecherry twigs and was well the next day.

The leaves, bark, stem, and seed pit of chokecherry are all toxic due to production of hydrocyanic acid.
The leaves of the chokecherry serve as food for caterpillars and the tree can be a host for the tent caterpillar.

Description

The chokecherry may reach a height of over 30 feet. Its crown is irregular and may spread between 10 to 20 feet. The stems are numerous and slender. The chokecherry’s leaves are dark green and glossy above and paler below. They are alternate on the stem shaped oval to broadly elliptic in shape and are 1” – 4” long and ¾” – 2” wide. The leaf edges are toothed with closely-spaced sharp teeth pointing outward forming a serrated edge. They turn yellow in autumn.

The bark of young trees may vary from gray to a reddish brown. As it ages the bark turns darker, into brownish-black and becomes noticeably furrowed. The bark is distinctly marked by horizontal rows of raised air pores. With maturation the lenticels develop into shallow grooves.
It has perfect flowers which are aromatic and arranged in cylindrical racemes 3 to 6 inches long. The racemes always grow on the current year’s leafy twig growth. Individual flowers are perfect, 1/4 to 3/8 inch in diameter with 5 white petals. The flowers start appearing before the leaves are fully developed. Flowers may appear from April to July and fruits form a couple of months later.

Location: As can be seen on the map, the chokecherry is widespread across North America. Chokecherry is found in a large geographic area and it grows abundantly in many habitat types

Edible: The flesh of the fruit is edible. Also, jelly and jam can be made from the fruit. Native Americans would mash the fruits and seeds and use it to mix with meat and make pemmican.

Nutritional Value

The small berries are loaded with fiber, vitamin C, manganese, and several other vitamins and minerals. Naturally low in calories and high in anti-oxidant properties.

The berries are rich in quinic acid and work hard to prevent urinary tract infections. The berries are also rich in flavonoids, anthocyanins, and proanthocyanins that help fight against allergies and viruses.

Harvesting Chokecherries

Don’t be too anxious to harvest chokecherries, give them plenty of time to reach maturity so the flavor will be more on the sweet side and less on the tart side. Wait until late summer when the berries are at their darkest color to harvest them. When the berries start turning dark, a taste test done every couple of days will let you know when they are at their peak.

The small berries grow in clusters that hang down from a stem, so just snap off the entire stem at harvest time. The individual berries can be removed from the stems after you get the fruit home.

Chokecherry trees can be grown from seeds or cuttings.

Rinse the berries and allow them to air dry before storing them in the refrigerator. They will keep for up to a week. To remove the seeds and extract the juice, lightly steam the berries to soften them and strain them through a colander or cheesecloth. Fruit leather is made from the berry pulp after the berries have been steamed.

Grow Your Own

Chokecherry trees can be grown from seeds or cuttings. Seeds or seedlings can be purchased from most garden supply centers, or it’s easy to harvest and plant them yourself. To harvest seeds, wait until late fall when the chokecherries are at their ripest. Remove the pulp from the seeds and allow seeds to air dry for 24 hours. Plant seeds in a shallow hole, water and add a 2-inch layer of fallen leaves on top of the soil.

If you want to save the harvested seeds from fall for planting in the spring, place the air-dried seeds in moist sand in a cool location for 60-90 days, then plant outdoors.

To grow your own chokecherry tree from a cutting, cut a length of soft wood from the tree in the summer when the plant is actively growing. Dip the cut end into rooting hormone and plant directly into outdoor soil that has been amended with compost. Keep the soil moist and the cutting will soon develop a new root system and begin to actively produce new growth.

Notes Of Interest

* Chokecherries are valuable plants for native bees. The long-lasting blooms are rich in pollen and keep bees well-fed for several months during the early summer.
* The berries can be poisonous to humans if they are consumed in large quantities.
* Chokecherries have a single seed in each berry – its poisonous look-alike, the Buckthorn, contains several small seeds inside each berry.
* The seeds and the leaves of the chokecherry shrub contain cyanide. The amount is not enough to harm a human unless ingested in large quantities.

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USDA-NRCS PLANTS Database

Hawthorn A Wild Edible

Hawthorn A Wild Edible You Can Forage

Back to Edible Plants

Hawthorn (Crataegus), also known as hawberry, quickthorn, whitethorn, and thornapple, is a member of the rose family and is a wild-growing plant that is used for food and medicine. Hawthorn a wild edible has all parts edible and foraging for hawthorn has become increasingly popular due to its versatile uses as food and herbal medicine. A quick search of the USDA Plant Database provides information for approximately 150 different species of hawthorns that range from shrubs to small trees that can reach upwards of 30 feet. Even more interesting, I have read there are well over 200 different types of hawthorns one of which can be found somewhere in North America. If you are interested in foraging, get to know the types of hawthorns that grow in your area.

Appearance

hawthorn a wild edible picture USDA plant database copy write free

Hawthorn is a term that encompasses multiple species. In general, they are shrubs to small trees growing to around 20 ft plus. As member of the rose family, the branches are covered with thorns. The branches develop deep fissures that reveal an orange interior under the gray-brown exterior. The berries look much like rose hips – red and round – but can be yellow, orange, blue, or black.

The plant leaves are wedge-shaped and have 5-7 lobes with fine teeth at the tip on some species while could be more “leaf like” with small serrations on the edges on others.

Hawthorns bloom in May and are covered with clusters of small white to red based flowers (depending on the specific species). The flowers give off a strong scent that is described in two very different ways – some say the blooms smell sweet and pleasant while other describe the scent as that of a rotting corpse. Both sides agree that the fragrance of a hawthorn tree in bloom is a strong scent that can be smelled from a distance.

Wild Growing Location

Hawthorn is native to Europe and can be found in Asia, Africa, Australia, and North America. The shrub grows wild along the edges of wooded areas and thickets and grows best in moist soil that is loose and rich with decomposed plant matter.

Hawthorn growing in the wild often create a natural living fence along the edge of a wooded area and is often planted as a living fence in large landscapes.

Flavor and Uses

Hawthorn a wild edible, its berries have a tart flavor while the plant leaves have a light floral flavor. The berries and leaves are used in the making of tea, wine, jelly, jam, ketchup, infused oil, and vinegar.

The young leaves and flowers are gathered in the spring and used in a fresh green salad. The leaves can be harvested anytime for making tea.

Hawthorn a Wild Edible Notes of Interest leaves and berries

The berries ripen in early fall and will be at their peak flavor after the first frost of fall. They can be harvested before frost but will have a tarter flavor.

The leaves, flowers, and berries are used to make tea for drinking or tinctures. The tea can also be used to add flavor to foods like rice or pasta by using it as a cooking liquid.

Nutritional Value

The edible plant parts are rich in vitamins B and C, fiber, and loaded with antioxidants. Antioxidants neutralize the free radicals (unstable molecules) in the body that are precursors to many chronic diseases, including cancer, heart disease, and diabetes.

Hawthorn is also a powerful anti-inflammatory that helps reduce the amount of inflammation in the body. Chronic inflammation can lead to debilitating diseases like diabetes, cancer, and asthma.

Hawthorn extract (tincture) has been shown in studies to significantly reduce the amount of blood fat in the body. Lowering the blood fat reduces high cholesterol to help reduce the risk of heart attack and stroke.

The natural fiber content of the berries aid in digestion and help improve gut health. The berries keep food moving swiftly through the digestive process for better elimination. Hawthorn extract has been shown in studies to provide a protective coating on the lining of the stomach to help treat and/or prevent stomach ulcers.

Hawthorn extract is rich in polyphenols (micronutrients) that are beneficial for skin and hair. One study shows that hawthorn extract is good for stimulating hair growth because it increases the size and number of hair follicles.

Harvesting Hawthorn

To harvest the leaves and flowers, prune off some of the branches from the tree in spring when the shrub is in bloom. If you are on the side of describing the flowers as smelling bad, the smell will fade as the flowers dry and the dried flowers don’t taste as bad as they smell.

Place the small branches with flowers and leaves intact in a paper bag and hang the bag upside down in a warm location until they dry. The dried leaves and flowers will be easy to remove from the branches, just be careful of the thorns.

Harvest the berries by carefully picking them off the plant in late summer or fall. Place them in a single layer in a warm location to dry or use a dehydrator to dry.

Grow Your Own

Plant hawthorn seeds in late February. Mix compost and leaf mold into the soil, plant 2 seeds in a hole that is 2-inches deep, and water well. Keep the soil moist until the seeds germinate.

You can start a new plant by taking a cutting from an older plant. Take a 10-inch cutting in spring, remove leaves, dip the cut end into rooting hormone and insert 2-inches deep into a container of potting soil. Place container in a shaded area and allow the roots to develop then transplant outdoors.

Hawthorn a Wild Edible Notes of Interest

* Hawthorn has long been used as a natural way to control high blood pressure, lower high cholesterol, improve circulation, and increase blood flow to the heart. Hawthorn widens the blood vessels and increases the amount of blood that is pumped out of the heart during contractions.

* Hawthorn supplements typically include all parts of the plant. The leaves and flowers contain more antioxidants than the berries.

* Honey bees love the hawthorn shrub when it’s in full bloom. The abundant pollen produced by the flowers helps the bees create dark, nut-flavored honey known as ‘Hawthorn honey’.

*Tinctures and salves are also made from various parts of the hawthorn plant to treat skin disorders, like boils and open sores.

Wild Purslane A Wild Edible

Wild Purslane A Wild Edible

Wild Purslane A Wild Edible
Finding wild purslane is easy, just look down

Purslane (Portulaca oleracea), also known as Little Hogweed, Pusley, and wild portulaca, is an edible plant that grows wild in almost every climate and region of the world. Wild Purslane is a member of the Portulacaceae family with more than 120 different species and is native to Europe and Northern Asia. It was brought into North America by colonists and is now widespread throughout the United States.

Like the dandelion, it’s an invasive species that competes with native plants, but its invasive nature and nutritional value makes it an ideal plant to forage for use as a sustainable food source.

Back to Wild Edibles

Appearance

This is a creeping plant that stays low to the ground rarely reaching over 6-inches tall. All the creeping stems will develop from one central root. Purslane is succulent and has fleshy leaves and stems. The oval leaves grow out from the stem in a set of four and will be about the size of your thumbnail when mature. The leaves are bright green, have smooth edges, and are smooth to the touch. The stems have a reddish tinge of color.

The plant will produce purple or yellow flowers from mid-spring until late autumn.

Wild Growing Locations

This wild edible thrives in a wide variety of locations where it can grow undisturbed. The most common places to find wild purslane is along riverbanks, roadsides, vacant lots, open fields, and along the edge of a wooded area.

Flavor and Uses

The flavor of purslane is often described as a cross between a green apple and celery but with a bit more tart some compare it to watercress. The leaves can be eaten raw and are crunchy, or they can be boiled or steamed like any other leafy green vegetable.

The stems from young plants can be enjoyed raw in a salad. The stems of older plants might be a little tough and will need to be prepared like broccoli stems before eating.

Flower stalks and flowers are edible and have a flavor that is slightly sour and like salty vegetables.

Wild Purslane Nutritional Value

Purslane is a powerhouse of nutrients and is a must-have food source for the food forager, homesteader, or anyone else looking to increase their sustainable food source through foraging. This wild edible is a rich source of protein and heart-healthy omega-3 fatty acids. The plant also is rich in vitamins A, B, C, and E. It’s a good source of calcium, iron, magnesium, and several other micro-nutrients and minerals. The entire plant is naturally low in calories and sodium and will increase the nutritional value of any meal or snack.

Harvesting Purslane

Because of the plant’s rapid growth habit and invasive nature, pulling up a purslane patch will not be harmful to the environment. Even though the plant is invasive, it has naturalized to its environment and will re-grow from cuttings and seeds dropped from the plant. Additionally, birds and small animals that eat the plant help disperse the seeds. I find wild purslane growing in my vegetable garden every year.

The leaves and stems will be at their most tender flavor peak when the plant is young in the early spring. Harvest young plants when planning to eat them raw.

Grow Your Own

You don’t have to rely on foraging for purslane, it’s easy to plant and grow in a container garden or at the edge of the landscape. Remember, it’s an invasive plant and will need to be confined within a container or raised bed garden so it won’t overtake other garden plants. If you have a patch of vacant landscape where the plant can grow without interfering with other food plants, that will work very well.

Select a sunny location and sow seeds directly outdoors in spring as soon as the soil can be worked and when the danger of frost has passed. Cover the seeds with one-fourth inch of soil, gently tamp down, and water thoroughly. Don’t water again unless there is a prolonged period of drought. Don’t fertilize plants.

wild purslane is a great ground cover for the garden

Purslane can also be grown from cuttings quiet well. If you can cut stems close to the main stem with several sets of leaves that will be best. Cut the lower sets of leaves from the stem keeping at least two sets of leaves on the top of the stem. Stick the part of the stem stripped of leaves into a pot filled with rich moist potting mix. Keep the cuttings out of direct sun and the potting mix moist for several weeks

Poisonous Look-Alike

Spurges is a poisonous plant that looks like purslane but has one distinguishing difference – when the stem or leaves are broken it will ooze a sticky white substance. Spurges is also not a succulant so the leaves are thinner and the plant is hairy.