Smilax herbacea L.

Herbaceous, unarmed, climbing to 2.5 m, often freely branched; lvs numerous (more than 25), most of them with tendrils, at base cordate to rounded, at apex acuminate to cuspidate or broadly rounded, always with convex lateral margins; peduncles numerous, individually axillary to the foliage-lvs, flattened, with numerous (mostly more than 25) fls; tep 3.5–5 mm; anthers 1–2 mm; fr 8–10 mm; seeds 3–6; 2n=26. Moist soil of open woods, roadsides, and thickets. May, June. Three vars..

Open woodlands, meadows and rich alluvial thickets. Higher elevations in rich woods, alluvial thickets, and meadows, often in calcareous soils; at elevations from 100-800 metres.

The tuberous roots are dug and cleaned then cut in short pieces and pounded until the fibres are separated. This sediment is used to make a jelly or diluted and sweetened to drink. The shoots and tips are cooked and eaten. They can be served like asparagus. The ripe fruit can be eaten raw. They are also pureed and made into jellies and sauces. The fruit sauce is good for basting wild meats.

It can be grown by seeds or cuttings.