The whole plant is edible and delicious. Roots (technically corms) resemble small potatoes and can be collected in large quantities below melting spring snow drifts in the mountain zones. They are tasty fresh out of the ground or boiled like potatoes.
The leaves, stems and flowers are tender, succulent and flavorful, a bit like spinach. They can be used as a salad green or put in soups and stews as a potherb.
These pretty little plants are a wonderful treat for springtime hikers in the mountains and care should be taken to not overharvest these delectable morsels. It is only good etiquette to leave at least half of any group of these for future crops.
You may also be interested in:
Heartleaf four o’clock A simple poultice of the crushed plant can be applied to bumps, bruises, hangnails, even…
Broadleaf Plantain Leaves make an amazing poultice for wounds, especially slow-healing burns. The fresh leaves are simply…
Lamb’s Quarter Tender spinach-like leaves have a whitish powder covering that gives the green leaves a blueish…
Stinging Nettle One of the most revered plants in the world for its’ health-promoting attributes, stinging nettle…
Black Hawthorn The addition of these berries, flowers, or sometimes leaves to food prevented or at least…
Black Nightshade While commonly described as poisonous, this member of the nightshade family provides edible greens and…
