How to Identify Poisonous Plants

by
posted on April 23, 2014
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
qa_ah2015_fs.jpg (30)

Q: I will be hunting with my two boys and would like to teach them the best way of identifying poisonous plants. Can you help?

A: There is no one rule for identifying poisonous plants. The most common culprits are poison ivy, poison oak and poison sumac, which are abundant in the Lower 48 and cause allergic skin reactions in millions each year. Plant structure varies by region and season. The plants are toxic year-round and release a potent antigen, the oil urushiol, when damaged. Once oil binds to skin proteins, contact dermatitis occurs as an itchy red rash with bumps or blisters. Wash away toxic oils after contact. Any left on your hands spreads the rash to wherever you touch as does contact with contaminated objects.

Poison Ivy: This is a trailing or climbing vine that grows as a short plant if it has no climbing support. It has three pointed leaflets, hence the saying, “Leaves of three, let them be.” However, leaves are not always uniform—which helps them blend in with nonpoisonous look-alikes—and appear reddish in spring, green in summer and yellow, orange or red in fall. Green flowers grow in the spring and are replaced by white berries. The stem hairs are arial roots that can also cause the infamous rash.

Poison Oak: This is a shrub with three to seven lobed leaflets and hairy undersides. Most common in the Southeast and Pacific Northwest, it has yellow-green flowers, and green or white berry clusters.



Poison Sumac: This grows as a shrub in the east with smooth leaflets and cream-colored drooping berries. The “leaves of three” rule is no help as sumac has seven to 13 leaves per branch, not three per cluster.

Latest

LEDEW H2026 08 Knowhow IMG 0478
LEDEW H2026 08 Knowhow IMG 0478

Rethinking Ragù: Venison Ragù Bianco

In Italy, ragù simply refers to a slow-cooked meat sauce. Bolognese—ragù alla Bolognese—is just one regional variation that originated in Bologna and traditionally incorporates tomatoes, wine, milk, and finely minced meat simmered low and slow until deeply rich and complex. But some of the most beautiful ragù dishes in Italy contain little or no tomato at all. This version uses axis deer simply because that’s what I happened to have in the freezer, but this sauce works beautifully with almost any species of venison.

USFWS Releases 2026 Waterfowl Population Survey Results

The U.S. Fish and Wildlife Service (USFWS) has released its 2026 Waterfowl Population Status Report. This report contains results from surveys and population estimation methods conducted by the USFWS, Canadian Wildlife Service and numerous state and provincial partners.

Planning a DIY Antelope Hunt

The tag is drawn. Now what? Here’s how to prepare for your first self-guided antelope hunt.

#SundayGunday: Leupold VX-5HD Gen 2

This #SundayGunday, with rifle seasons coming up across the country, we’re going to talk about an awesome rifle optic from Leupold: the VX-5HD.

Free Recipe Collection Celebrates Hi Mountain Seasonings’ 35th Anniversary

Hi Mountain Seasonings is celebrating its 35th anniversary with a new collection of wild game recipes designed to help hunters make the most of their harvest.

President Trump Defends Hunters and Thanks the NRA

In a historic day at the White House on September 17, President Donald Trump (R) signed an executive order to protect and enhance hunters’ part in the North American Wildlife Conservation Model.

Interests



Get the best of American Hunter delivered to your inbox.