Ground Cherry
Very few people have had the privilege of seeing a ground cherry, let alone enjoyed the distinctive, sweet taste of this rare fruit. The ground cherry plant, whose scientific name is Physalis, is actually considered toxic, and the fruit may remain toxic as well, until it had fully ripened to a yellow tone within its brown paper casing. Physalis is actually the Greek name for blatter, and for centuries this fruit has been suggested to ease the passing of urinary ailments, though there is no scientific data available that will attest to its medicinal purposes.
Even with its reputation for toxicity, the ground cherry is a favorite to nearly all of those who are lucky enough to share its indigenes region. The southeast portion of North America is the common place to find this questionable plant and its delicious fruit. Those who frequent the Physalis plant, however, will more than likely attest to the stomach and bowel discomforts that gorging on this fruit can cause. A most popular way of enjoying the ground cherry is by cooking it into a jam, which is highly spoken of.
The taste of the ground cherry is likened to that of a strawberry, but with the reported texture of a plum. The toxic plant from which it grows stands no more than 3 feet tall, and has long reaching branches with leaves no longer than 4 inches. The fruit blossoms are made up of five yellow pedals, which appear to be fused together, with a brown center. The blossoms hang downward, just as the fruit pods do. Remember, this plant is not to be fiddled with unless the dangling pods have taken on a brown, brittle texture. Even then, as the ground cherry is harvested, caution should be taken as to touching only the pods and cherries.
Once you have collected the ground cherries, it is a good idea to rinse them, and wash your hands, before eating. This may all seem a bit too risky for the average berry enthusiast, but one can never be too careful about toxic interactions, especially while away from home on foot as in most berry picking instances. Most people do not attempt to domesticate this plant, as bringing it too close to children or domestic animals could be a risky move. They are best left as a wonderful secret that the wilderness keeps.
The use of the ground cherry for baking in pies is a common southern event, and a much welcomed one at that. Those who taste this fruit for the first time are reportedly bowled over by its intense, sweet, and distinctive flavor. They want to know why they have never heard of tasted the ground cherry before, and to tell you the truth, I want to know how I might get a nibble of one for myself.