Difference between revisions of "AY Honors/Edible Wild Plants/Pickerelweed"
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| use = The young leaves, if picked before they unfurl can be eaten raw in '''salads''' or boiled for ten minutes and served with butter as '''greens'''. The nut-like fruit can be gathered in late summer to early fall and roasted or eaten out of the hand like '''granola'''. | | use = The young leaves, if picked before they unfurl can be eaten raw in '''salads''' or boiled for ten minutes and served with butter as '''greens'''. The nut-like fruit can be gathered in late summer to early fall and roasted or eaten out of the hand like '''granola'''. | ||
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Revision as of 05:39, 2 June 2015
Pickerelweed
Description: Pickerelweed is a genus of aquatic plants. They have large waxy leaves, succulent stems and a thick pad of fibrous roots. The roots give rise to rhizomes that allow rapid colonization by vegetative reproduction. Species are perennial, and produce a large spike of purple flowers in the summer.
Where found: Pickerelweed is endemic to the Americas, distributed from Canada to Argentina, where it is found in partially submerged in shallow water or on mud.
Availability: Early Summer (leaves), Late Summer to Early Fall (fruit)
Use: The young leaves, if picked before they unfurl can be eaten raw in salads or boiled for ten minutes and served with butter as greens. The nut-like fruit can be gathered in late summer to early fall and roasted or eaten out of the hand like granola.
