Difference between revisions of "AY Honors/Edible Wild Plants/Pickerelweed"
(Marked this version for translation) |
m |
||
Line 14: | Line 14: | ||
<!--T:3--> | <!--T:3--> | ||
}} | }} | ||
− | + | ||
<noinclude> | <noinclude> | ||
{{EWP/Roast}} {{EWP/Salad}} {{EWP/Raw}} {{EWP/Boil}} {{EWP/Potherb}} | {{EWP/Roast}} {{EWP/Salad}} {{EWP/Raw}} {{EWP/Boil}} {{EWP/Potherb}} | ||
[[Category:Adventist Youth Honors Answer Book|{{SUBPAGENAME}}]] | [[Category:Adventist Youth Honors Answer Book|{{SUBPAGENAME}}]] | ||
</noinclude> | </noinclude> | ||
+ | <noinclude></translate></noinclude> |
Revision as of 17:38, 13 July 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.
Template:EWP/Roast Template:EWP/Salad Template:EWP/Raw Template:EWP/Boil Template:EWP/Potherb