Kansas City, Missouri

In season now

• Black Walnut

  Where: Scattered throughout Kansas City in parks, yards, and woodlots; common in bottomlands along the Missouri and Kansas rivers.

  Green husks ripen to brown-black in September; crack open to reveal hard-shelled nuts with rich, distinctive flavor. Harvest before squirrels do, hull immediately (wear gloves—the stain is permanent), and cure in a warm, dry place for 4–6 weeks.

  Look-alikes: Butternut has a more elongated, sticky husk and is less common; both are edible but black walnut is superior.

  Caution: Hulling is labor-intensive and messy; the outer husk contains juglone, which inhibits many plants and can irritate skin.

• Pawpaw

  Where: Understory of floodplain forests along the Missouri and Kansas rivers, and in ravines throughout the metro area; look in shaded, moist bottomlands.

  Custard-like fruit ripens to soft, yellow-green or brown in late August through September; pick when they yield slightly to pressure and smell fragrant. Eat fresh or freeze the pulp.

  Look-alikes: No dangerous look-alikes; the distinctive tropical flavor and large seeds are unmistakable.

  Caution: Fruit is highly perishable; use within days of ripening. Leaves and seeds contain acetogenins (not toxic in small amounts but best avoided).

• Persimmon (American)

  Where: Edges of woodlands, fence rows, and disturbed areas throughout the Kansas City region; common in the Ozark transition zone south and east of the metro.

  Orange fruit ripens after first frost (late October here), but early-ripening fruits appear now; eat only when fully soft or after frost. Unripe fruit is astringent and inedible.

  Look-alikes: No dangerous look-alikes; the distinctive fruit and tree shape are diagnostic.

  Caution: Eat only fully ripe fruit; unripe persimmons contain tannins that cause severe mouth puckering. Large seeds are inedible.

• Hickory Nuts (Shagbark, Pignut, Shellbark)

  Where: Scattered throughout Kansas City in mature woodlands, parks, and old homesteads; most abundant in oak-hickory forests.

  Nuts fall in September; crack open the husk to find hard-shelled nuts with sweet, oily kernels. Shagbark has the thinnest shell and best flavor; cure for 2–4 weeks in a dry place before cracking.

  Look-alikes: All hickories are edible; pignut is smaller and harder to crack but still worthwhile.

  Caution: Cracking shells requires a vise or hammer; wear eye protection. Nuts are high in fat and can go rancid if stored warm or damp.

• Grape (Wild)

  Where: Climbing vines in woodlands, fence rows, and along streams throughout the metro area; abundant along the Missouri River corridor.

  Dark purple or black grapes ripen in September; eat fresh or make juice, jelly, or wine. Leaves are also edible when young (used for wrapping).

  Look-alikes: Virginia creeper berries are toxic and smaller; wild grapes have tendrils opposite leaves, while Virginia creeper has adhesive discs.

  Caution: Ensure positive ID of the vine before harvesting; Virginia creeper is common and easily confused when only berries are visible.

• Elderberry (American)

  Where: Moist areas, stream banks, and disturbed ground throughout Kansas City; especially common in bottomlands and along the Kansas River.

  Dark purple-black berries ripen in late August through September; cook before eating (raw berries can cause stomach upset). Use for syrup, jam, or wine.

  Look-alikes: Water hemlock (highly toxic) has similar umbel flowers but grows in wetter areas and has purple-blotched stems; elderberry has pithy stems and opposite leaves.

  Caution: Never eat raw elderberries; always cook. Do not confuse with water hemlock or pokeweed (both toxic).