Lantana Berries
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Description/Taste
Lantana berries are the fruit produced by the colorful lantana flowering plant. This shrub can reach heights of up to 1.8 meters and features ovate leaves that are 5-12 centimeters long with slightly toothed margins. Both the stems and leaves of the lantana plant are a vibrant green, covered in a layer of coarse yet fine hairs. Clusters of tiny, vibrant flowers bloom on the plant in late spring, displaying a range of colors from white, yellow, pink, orange, red, and purple, often appearing multicolored. Following pollination, lantana plants produce small berries about 5 millimeters in diameter, roughly the size of a peppercorn. These shiny, round berries transition from green when unripe to a deep blue or black upon ripening. The berries have a waxy, fleshy texture when ripe and may yield slightly under pressure, though they are not as soft, juicy, or smooth as other small fruits like blueberries or grapes. The lantana plant emits a pungent, sharp, and somewhat spicy aroma, similar to sage. When crushed, the stems and leaves release a faint ammonia-like scent, while the berries themselves lack a distinctive aroma compared to the rest of the fragrant plant. Lantana berries are noted for their sweet and tart flavor, reminiscent of a cross between black currants and cherries. They possess toxic properties and are generally not recommended for consumption.
Seasons/Availability
Lantana berries typically ripen in the late summer and early fall, although in tropical and subtropical climates, they can continue to produce fruit throughout the year.
Current Facts
The botanical name of the plant that produces Lantana berries is Lantana camara, which belongs to the Verbenaceae family. This genus comprises over 40 species of evergreen shrubs, many of which are adorned with flowers and berries. Contrary to some plant species that have edible parts, every component of the Lantana camara is infused with potent toxins, including pentacyclic triterpenoids known as lantadenes, toxic flavonoids, lantadene A, and icterogenin. The plant's roots contain taxa and oleanic oil, while its leaves and flowers are infused with bisabolene, traces of monoterpenes, and sesquiterpenes. Although there is some debate about the edibility of the ripe berries, the unripe green berries are lethally toxic, necessitating extreme caution when considering the consumption of any part of this plant. Lantana camara is particularly hazardous to grazing animals, leading to a variety of illnesses and even death in horses, sheep, goats, and other livestock. Symptoms of Lantana poisoning can include vomiting, jaundice, hepatitis, and hematuria, with severe cases possibly resulting in death if large amounts of the leaves are consumed. In instances of Lantana poisoning observed in Florida in the early 1960s, gastrointestinal decontamination and supportive care were the primary treatments administered.
Nutritional Value
While ripe lantana berries may sometimes be considered edible, the unripe green ones are highly toxic and can be deadly to both humans and animals. The plant contains toxic chemicals such as monoterpenes and sesquiterpenes, which serve as natural defenses, deterring herbivores with their strong scent and harmful effects. These compounds are particularly concentrated in the green berries to protect the immature seeds from being eaten. Consumption of these toxins can lead to serious health issues, including vomiting, diarrhea, difficulty breathing, and in severe cases, liver damage or death. The intensity of these symptoms varies based on the amount ingested and individual sensitivity. Despite the lower toxin levels in ripe berries, it is generally recommended to avoid eating any part of plants known to contain toxic substances, unless their safety is confirmed. Despite its toxicity, lantana has medicinal uses. Decoctions made from its leaves have been used to stimulate the intestines, treat rheumatism, colds, fevers, hypertension, diarrhea, and even snakebites.
Applications
While ripe Lantana berries are sometimes consumed raw and used in jams, jellies, pies, and cordials, extreme caution is advised due to the toxic properties of Lantana plants. Only the dark bluish-black berries are considered potentially safe for consumption. When harvesting, it's recommended to wear plastic gloves to prevent the berries from staining your skin, as the leaves may cause rashes in sensitive individuals. Collect the berries only when they've fully ripened to black, and use a kitchen strainer to separate the pulp from the seeds. If you're not planning to plant the seeds immediately, let them dry on a paper towel before storing them in a paper envelope. The berries can be used to produce a light purple dye, and the leaves are useful for polishing wood.
Ethnic/Cultural Info
In Puebla, Mexico, the ripe berries of the Lantana plant are utilized in decoctions or infusions to address gastrointestinal ailments such as stomachaches, diarrhea, and dysentery. Despite their general toxicity, the leaves of Lantana are used in the Caribbean Islands to brew a mild tea that alleviates cold symptoms, including congestion, soothing sore throats, and reducing fever. The use of Lantana is varied in the Philippines, where fresh roots are steeped in water and used as a gargle for toothache relief, leveraging their antibacterial or anti-inflammatory properties. A decoction made from the leaves and fruits is used to clean wounds, helping to prevent infection and promote healing due to the antimicrobial properties of the plant. In Sinaloa, Mexico, the applications of Lantana are particularly intense. A strong tea made from the leaves is ingested as a remedy for snake bites, suggesting that certain compounds in the leaves may neutralize snake venom or facilitate recovery. A poultice made from crushed leaves is applied directly to wounds, likely utilizing the plant’s antiseptic properties to prevent infection and support the healing process.
Geography/History
The Lantana plant, originally native to the West Indies, Colombia, and Venezuela, has become naturalized in tropical and subtropical climates worldwide. It typically thrives in disturbed areas that receive full sun and have good drainage, such as wild forests, riparian zones, pastures, and citrus groves. Lantana is also a common choice for landscaping in arid regions due to its drought tolerance. The global spread of Lantana began in the 1700s when it was introduced as an ornamental plant in Europe from South America. This popularity led to the development of numerous cultivars throughout the 1800s and 1900s. By 1858, Lantana was introduced to Hawaii and had spread across all the islands by 1871. Today, Lantana plants are widely available in nurseries across the United States. While their berries can be foraged from wild plants, they are not commercially sold due to their toxic properties.
