Fendler's Ceanothus

Ceanothus fendleri

Physical Characteristics

Ceanothus fendleri is a deciduous Shrub growing to 2 m (6ft 7in) at a fast rate. See above for USDA hardiness. It is hardy to UK zone 5. It is in flower from June to August, and the seeds ripen from August to October. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees. It can fix Nitrogen. Suitable for: light (sandy) and medium (loamy) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers dry or moist soil.

Distribution

Western N. America - S. Dakota to Wyoming and Utah, south to Mexico.

Habitats

Woodland Garden Sunny Edge; Cultivated Beds;

Edible Uses

Edible Parts: Fruit Inner bark Edible Uses: Tea Fruit[105, 155, 161, 177]. Used for food in New Mexico[183]. The berries are sweetened with sugar and used as food[257].. The fruit is about 5mm wide[200]. Strips of the inner bark can be eaten in the summer[257]. The leaves are used as a substitute for tea[183]. Edible Uses & Rating: Only the immature fruits (capsules and seeds together) have been reported as food, prepared as a mush. Given their extremely bitter, acrid, soapy taste and high saponin content, they rate very low as a food: an emergency, “desperate-times” resource at best, not a regular edible. The leaves can be used to make a fragrant but strongly soapy tea, which is more a curiosity than a beverage. Overall edibility rating would be very poor to marginal [2-3]. Taste, Processing & Kitchen Notes: Immature capsules of Fendler’s ceanothus taste acrid, bitter, and unmistakably soapy – the flavour profile is closer to shampoo than fruit. Cooking does little to improve this; boiling may leach some saponins into the water, but the mush remains strongly medicinal and unpleasant. The capsules never pass through a sweet or palatable stage: green, semi-mature capsules are firm and fleshy; fully mature capsules are dry, hard, and useless as food. Leaves brewed as tea yield a strongly aromatic, resinous, soapy drink with hints of balsam and “hardware-store” solvents; very dilute infusions may be tolerable, but they are not realistically comparable to conventional teas. From a culinary perspective, this species is best regarded as non-food [2-3]. Seasonality (Phenology): In its montane range, leaves are effectively evergreen, though some may be shed during winter drought or cold. Flowering generally occurs from late May through July, depending on elevation and latitude, with peak bloom in early summer. Immature capsules develop soon after flowering and remain fleshy for a relatively short window; by late summer to early autumn, they are already hard and dry. Because ceanothus is evergreen, foliage for tea can technically be taken almost any time the shrub is in leaf, although new growth is most abundant from spring through early summer [2-3]. Harvest & Processing Workflow: If one were to attempt to replicate historical mush from immature fruits (not recommended), fruits would be gathered while still green and fleshy, then boiled and mashed into a pulp with multiple changes of water to reduce the saponin load. Even with this processing, the result would likely remain acrid and soapy. For tea, leaves and flowering sprigs could be lightly crushed and steeped briefly in hot water, then diluted to reduce bitterness and soapiness. In both cases, the primary “value” is more medicinal, cleansing, or symbolic than nutritive. Look-Alikes & Confusion Risks: Fendler’s ceanothus may be confused with other small ceanothus shrubs or with unrelated small-leaved shrubs such as some Rhamnus (buckthorn) species. However, the combination of small alternate leaves, three-lobed capsules, Ceanothus-style flower clusters, and the distinctive ceanothus “soap” scent when flowers are rubbed is usually diagnostic. From a food-safety perspective, precise separation from other Ceanothus species does not greatly improve edibility, since all share the high-saponin problem, but misidentification with true buckthorns (some of which are more toxic) would be undesirable. Traditional/Indigenous Use Summary: Ethnobotanical references report immature fruits of buckbrush/deerbrier being cooked as mush and leaves or flowering tops of small ceanothus shrubs used to make cleansing foams, shampoos or external washes. The plant also served as browse for game species, indirectly supporting subsistence hunting. However, Ceanothus was not a staple food; rather, it was a minor or experimental plant used for occasional mush or beverages, and more often for non-food uses such as soap, ritual cleansing, and possibly medicine. Overall Plant Summary: Fendler’s ceanothus is a tough, drought-tolerant, evergreen shrub of the southern Rockies, ecologically valuable in dry montane woodlands and post-fire landscapes. Its white, fragrant flowers and abundant wildlife value make it an important native component of these ecosystems. As food, however, it is poorly suited: its immature fruits and leaves are intensely soapy and saponin-rich, making them unpalatable and potentially unsafe. This is a plant to appreciate for habitat and restoration roles, not as a regular wild edible.

Medicinal Uses

Sedative The plant is sedative[155]. An infusion has been used to treat nervousness and a poultice of the plants also used for this purpose[257]. The leaves have been chewed to treat a sore mouth[257].

Known Hazards

The genus Ceanothus is rich in saponins – detergent-like compounds that foam in water and can cause gastrointestinal upset, hemolysis and other issues in high doses. Immature fruits and leaves are particularly saponin-rich, which explains their soapy taste and traditional use in soap and shampoo preparations. Because saponins are only partially destroyed by cooking and can also increase gut permeability, consumption of any Ceanothus fruits or leaves in more than tiny, experimental quantities is not recommended. Individuals with kidney issues or existing GI sensitivity should avoid using this plant as food altogether.