Difference between revisions of "AY Honors/Edible Wild Plants/Pickerelweed"
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| name = Pickerelweed | | name = Pickerelweed | ||
| image = Pontederia cordata.JPG | | image = Pontederia cordata.JPG | ||
| − | | description = | + | | 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. |
| − | | range = Pickerelweed is endemic to the Americas, distributed from Canada to Argentina, where it is found in | + | | range = Pickerelweed is endemic to the Americas, distributed from Canada to Argentina, where it is found in partially submerged in shallow water or on mud. |
| seasons = Early Summer (leaves), Late Summer to Early Fall (fruit) | | seasons = 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 | + | | 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 17:23, 8 March 2007
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.
