What is the morphology of Smilax?
Due to morphological analysis, the division of Smilacaceae includes at least seven genera and five sections within the large genus Smilax. Plants are dioecious, vine, herbaceous, or rarely, sub-shrubs or shrubs. Leaves are simple, and alternating with petioles that have tendrils; the primary venation are acrodomous. Smilax vines go by the common names greenbrier or catbrier due to the thorns covering their stems. There are 300 to 350 smilax species worldwide. Approximately twenty-four species are native to North America, with fifteen species growing in South Carolina.
Is Smilax poisonous to humans?
While Smilax is not toxic to people or animals—in fact in many parts of the world it is used as a food plant—we don’t recommend eating it yourself unless you have had expert guidance in how to identify and use it. Almost all parts of Smilax rotundifolia are edible. The young shoots of common greenbrier are reported to be excellent when cooked like asparagus. The young leaves and tendrils can be prepared like spinach or added directly to salads.All parts of the Smilax can be used: All parts of the plant are nutritious and delicious. Berries- are delicious raw or cooked into a jam or jelly. Young shoots (flower)- are excellent eaten raw or as you would asparagus. Roots- were also ground and used in Sarsaparilla or as an addition to flavor root beer.