Browse Species & Recipes

Entries follow the format “Common name (Scientific name) – Recipes”

Alewife (Alosa pseudoharengus) –

American bullfrog(Lithobates catesbeianus or Rana catesbeianus) – Frog leg piccata

Asian Carp (Hypopthalmichthys nobilis and H. molitrix) – Fried Asian carp; Jamaican jerk carp

Autumn olive(Elaeagnus umbellata) – Autumn olive jam

Blue Catfish (Ictalurus furcatus) –

Chinese Mysterysnail(Cipangopaludina chinensis)Mysterysnail Fettuccine; Mysterysnail Ceviche

Common Dandelion (Taraxacum officinale) – Dandelion green salad

Field Mustard (Brassica rapa) –

Canada Goldenrod (Solidago canadensis) – Goldenrod Bruschetta; Strawberry-Goldenrod Pesto; Goldenrod Cornbread

Earthworms (Lumbricus terrestris) – Cooking with Earthworms; Deep-Fried Earthworm

English Holly (Ilex aquifolium) –

European Rabbit(Oryctolagus cuniculus)Oven-roasted Rabbit; Simple Rabbit Stew; Rabbit Stew with Mushrooms

Feral Pig(Sus scrofa) – Hainds’ Roast; Pulled feral pork sandwiches 

Garlic Mustard(Alliaria petiolata) – Testing the bits; Garlic mustard and artichoke dip; Ma-po Garlic Mustard and Tofu; Garlic Mustard Ice Cream; Garlic Mustard Salad; Garlic Mustard Frittata; Garlic Mustard Pepper Relleno

Himalayan Blackberries (Rubus armeniacus) – Blackberry smoothie; Blackberry custard pie

Japanese Honeysuckle(Lonicera japonica) – Honeysuckle simple syrup; Lime honeysuckler; Lazy Loni; Hummingbird Fizz

Kudzu(Pueraria Montana) –

Lesser Burdock(Arctium minus) – Burdock Chips

Lionfish(Pterois volitans/miles) –

Louisiana Crayfish(Procambarus clarkii) – Cajun and Swedish Style Crayfish Boils; Crayfish-Spinach-Artichoke Dip

Northern Snakehead(Channa argus) –

Nutria (Myocastor coypus) –

Oneseed hawthorn(Crataegus monogyna) –

Phragmites(Phragmites australis) – Phragmites “Cossack asparagus”

Purslane (Portulaca oleracea) – Spicy Purslane Stir-fry; Cool Cucumber Purslane Salad; Purslane Relish

Queen Anne’s Lace(Daucus carota) –

Rusty Crayfish(Orconectes rusticus) – Cajun and Swedish Style Crayfish Boils; Crayfish-Spinach-Artichoke Dip

Signal Crayfish(Pacifasticus leniusculus) – Lake Tahoe Crayfish Boil

Salmon(Oncorhynchus spp) – Spicy Salmon Tacos

Tilapia(Oreochromis spp) – Beer-battered Tilapia; Almond Tilapia; Pan Fried Tilapia

Tree of Heaven (Ailanthus altissima) –

White Mulberry(Morus alba) – White Mulberry Harvest 

Wild Turkey(Meleagris gallopavo) – Rosemary Rubbed Turkey

30 thoughts on “Browse Species & Recipes

  • May 27, 2011 at 7:49 am
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    Any plans for stinkbugs? They are in full seaon at my field site.

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    • May 27, 2011 at 8:16 am
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      Do you mean BMSB? Actually, yes, but we don’t have any around here, yet. Where is your field site?

      Reply
  • June 30, 2011 at 1:02 pm
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    Not sure how you developed this list, but salmon are not invasive here in northerne california, rather they are endangered of extinction. as such, this list worries me with its inclusion of salmon. people should be reducing their intake, not increasing it! What region in thecworld is this list for?

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    • June 30, 2011 at 1:37 pm
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      Yes, that’s true, but there are many regions of the world where farmed Atlantic Salmon have escaped into the Pacific Ocean and are harming native Pacific salmon populations. Every “invasive” species is native somewhere in the world, and we always encourage people to know where their food is coming from.

      Reply
      • May 19, 2016 at 11:32 am
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        Is there some way you could nest them by geographic region? I love what you’re doing here!!

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  • July 20, 2011 at 2:37 pm
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    Not sure if you folks are familiar with this, but here in the South, one of our delicacies is Kudzu Jelly (http://www.food.com/recipe/kudzu-blossom-jelly-94579). You can pick it up at the little gas stations and shops all through Georgia and rural North and South Carolina. Best way to combat kudzu is to eat it!

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  • July 26, 2011 at 9:22 am
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    I would definitely include kudzu for us Southerners. The leaves can be eaten like spinach, the young tender shoots can be used like asparagus, the roots can be eaten like parsnips or potatoes, and the flowers are great added to lemonade or tea. Extremely versatile plant, and here in Louisiana, extremely invasive and widespread.

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  • July 26, 2011 at 11:24 am
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    Thanks for the suggestions- keep them coming! We always try our recipes before posting them, and we haven’t taken a kudzu road trip yet, so that’s why it hasn’t made our list so far. We’re looking forward to trying it soon!

    Reply
  • August 9, 2011 at 11:01 pm
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    Don’t forget those nice juicy Canada geese and whitetail deer. Yum.

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  • December 19, 2011 at 1:57 pm
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    poke weed (Phytolacca Americana L.) is a recent invader to my area that has been expanding rapidly. it has become a major problem in the watershed. although it is Poisonous when eaten raw, apparently it was a common dish on the east coast during the depression. there was even a song writen about it called “poke salad anne”.The poke weed population in the Napa Valley has doubled every year for the last 3 years.

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    • February 15, 2016 at 6:08 pm
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      Poke weed is toxic through and through–even the young shoots (the “edible” part) can kill, if not cooked right. Furthermore, the toxins are variable, from region to region. The general recipe is first boiling in two changes of water, throwing the water away after each boiling–then further cooking. But that’s applicable to the youngest shoots (which are not 100% fool-proof to identify–by the time the flowering parts show at all, it’s too late). And it assumes that it’s no more toxic in your area, than where it is eaten. Might even assume similar water pH? Salt, no salt in the boiling water? This is one that should be cooked by people brought up on it, or thoroughly brought into the culture. Plus, the problem is largely neurotixins, which can go from “no effect” to “paralysis” in a small dose range. It’s not a “try a bit and see if it gives you rumble tummy,” DIY sort of plant. Luckily, it uproots super easily. Do so before it fruits, and it’s not hard to control.

      Reply
  • January 30, 2012 at 2:34 pm
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    Eastern grey squirrel!! Recipes abound. A few on my web site. They are native to East Coast, but very invasive elsewhere.

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  • February 16, 2012 at 11:31 pm
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    Anyone trying Johnsongrass? It’s EVERYwhere, and the grains can be cooked like any other grain. It’s a sorghum.

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  • August 6, 2013 at 9:23 pm
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    Eastern Grey Squirrel, Canada Geese, urban pigeons, urban raccoons, common garden snail (at least the ones that are common in California that I think were imported from Europe).

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  • August 28, 2013 at 1:10 pm
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    Here in the Pacific Northwest, English Ivy (Hedra helix) is a curse. Eating it would be great. Is it edible?

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    • August 29, 2013 at 9:34 am
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      I used to live in Western Washington, and I feel your pain! English Ivy can be a beautiful nuisance. While it looks great climbing that chimney, it will rip bricks from the walls and make great homes for rodents and wasps.
      I’ve never heard of people eating English Ivy, but my faint recollection of it being used as an medicinal herb extract seems to be confirmed by WebMD As always, make sure your species identification is correct, and that you trust the area where it grows (e.g. it’s not a former waste dump). Be careful, but if you give it a try we’d love to hear about it!

      Reply
    • February 15, 2016 at 6:09 pm
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      No. “Symptoms of ingestion are difficulty in breathing, convulsions, vomiting, paralysis and coma.”

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  • March 27, 2014 at 10:13 am
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    Hi Invasivore!
    Love the site, but have an big question. An article in Modern Farmer says your site “overflows” with information about the potential toxicity of certain invasives, such as unsafe levels of mercury in python meat, but I find none at all on the site. Did I miss it?

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    • March 28, 2014 at 3:15 pm
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      Hi Marsha! You bring up an excellent point about safety that we do try to address in our posts. We haven’t specifically written a profile or recipes for python, but we have tried to include links to others talking about the dangers of eating that particular species:

      http://invasivore.org/2013/02/out-to-eat-february-2-2013/

      In cases where dangerous lookalikes may be present, we try to include a warning. See for example our post on Queen Anne’s Lace:

      http://invasivore.org/2011/08/species-profile-queen-annes-lace-daucus-carota-l/

      More generally, we do try to caution potential invasivores to be 100% sure of the identity of what they are eating as well as the history of where they are collecting.

      Reply
    • April 3, 2014 at 10:03 am
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      While I wouldn’t characterize it myself as “overflowing” with toxicity information, we do try to point out where toxicity might be an issue, for example the pythons, or phragmites if you’re not careful.

      Reply
  • August 2, 2014 at 12:56 am
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    Fennel is out of control in central coastal CA

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  • November 24, 2014 at 4:01 am
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    Crater Lake Oregon has a big problem with invasive crayfish wiping out other species. Dig in ya’ll.

    Reply
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  • April 23, 2015 at 11:13 am
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    Where are earthworms and turkey invasive?

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    • April 24, 2015 at 10:56 am
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      Several European earthworm species have been introduced to North America. Furthermore, the “native” and European earthworms in the US Midwest are present despite the fact that they should have been extirpated by the last maximum glacial coverage. See our profile of earthworms for more information: http://invasivore.org/2011/09/species-profile-earthworms/

      Turkeys have an interesting history in North America, ranging from once being threatened by overhunting and land use change that they were considered threatened, to currently reaching nussiance-level populations in states like Texas and California. In these cases, the wild turkey represents a native invader- it hasn’t been introduced from another ecosystem, but still can cause ecological or economic damages. Read more here: http://invasivore.org/2011/11/species-profile-wild-turkey/

      Reply
  • April 23, 2015 at 11:18 am
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    And what about the lovely kochia? that is sarcasm.

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    • April 24, 2015 at 10:58 am
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      We’ll leave that one for the invasivore goats and livestock! (although our goat- and livestock-owning readers should note that it can be toxic in large quantities!)

      Reply
  • November 21, 2015 at 5:28 am
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    Hi, guys! How about water spinach (Ipomoea aquatica)? Almost a staple food in South East Asia it seems to be a plague in Florida and maybe other wet parts in the South of the US?

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  • April 7, 2016 at 11:05 pm
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    Another one to add to the list are Green Crabs, in fact they are well known the be invaders and are currently beginning to be attack along the east coast by a couple of seafood restaurants.

    Reply

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