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Western Bistort, American Bistort - Polygonum bistortoides
Edible Parts: Leaves, Root, Seed
Edible Uses: Potherb, Vegetable,
Leaves - raw or cooked. A pleasant acid flavor, they are used as a potherb. Root - raw or cooked. Starchy and rather pleasant, the root can be baked or added to soups, stews etc.. It was often dried before being used. The raw root is slightly astringent, it becomes sweeter when boiled but is best when baked. Seed - raw or cooked. It is rather small and tedious to utilize.
CAUTION: Although no specific mention has been made for this species, there have been reports that some members of this genus can cause photosensitivity in susceptible people. Many species also contain oxalic acid (the distinctive lemony flavor of sorrel) - whilst not toxic this substance can bind up other minerals making them unavailable to the body and leading to mineral deficiency. Having said that, a number of common foods such as sorrel and rhubarb contain oxalic acid and the leaves of most members of this genus are nutritious and beneficial to eat in moderate quantities. Cooking the leaves will reduce their content of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[238].
MEDICINAL USES: Astringent, Poultice
The root is astringent. A poultice has been used in treating sores and boils.
www.pfaf.org/User/Plant.aspx?LatinName=Polygonum+bistorto...
Western Bistort, American Bistort - Polygonum bistortoides
Edible Parts: Leaves, Root, Seed
Edible Uses: Potherb, Vegetable,
Leaves - raw or cooked. A pleasant acid flavor, they are used as a potherb. Root - raw or cooked. Starchy and rather pleasant, the root can be baked or added to soups, stews etc.. It was often dried before being used. The raw root is slightly astringent, it becomes sweeter when boiled but is best when baked. Seed - raw or cooked. It is rather small and tedious to utilize.
CAUTION: Although no specific mention has been made for this species, there have been reports that some members of this genus can cause photosensitivity in susceptible people. Many species also contain oxalic acid (the distinctive lemony flavor of sorrel) - whilst not toxic this substance can bind up other minerals making them unavailable to the body and leading to mineral deficiency. Having said that, a number of common foods such as sorrel and rhubarb contain oxalic acid and the leaves of most members of this genus are nutritious and beneficial to eat in moderate quantities. Cooking the leaves will reduce their content of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[238].
MEDICINAL USES: Astringent, Poultice
The root is astringent. A poultice has been used in treating sores and boils.
www.pfaf.org/User/Plant.aspx?LatinName=Polygonum+bistorto...