Page 31 - The Forager’s Guide to Wild Foods
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American Bistort, Polygonum
bistortoides (POLYGONACEAE)
David Monniaux, CC-BY-SA-3.0
Glen mittelhauser
AMERICAN BISTORT, also known as Knotweed, are smaller on flower stalks.
Smartweed, or Snakeweed, is found from west- EDIBLE PARTS: starchy rootstocks, seeds, leaves, and
ern Canada to New Mexico on moist, open slopes in shoots are edible (Alpine bistort produces small bulb-
montane, subalpine, and alpine areas, with Alpine lets that can be eaten raw)
Bistort, P. viviparum found farther north. American KEY MEDICINAL USES: Roots are astringent and may
knotweed is known as both Polygonum bistortoides
help dental and skin issues.
and Bistorta bistortoides. This herbaceous perennial
HOW TO HARVEST AND EAT: Seeds, harvested in
grows 8-28 inches (20-70 cm), with the alpine vari-
fall, can be roasted and ground into flour or meal to
ety being shorter (10 inches). It is an erect herb with
add to baked goods, or used as a thickener. Bulblets
thick rootstocks. There are over 200 species, some
can be eaten raw. Leaves and shoots, best harvest-
are more edible than others. The sap is acidic, so best
ed in spring, can be pleasantly tart but can become
to be avoided by people with sensitive skin.
tough with age. Shoots can be used like rhubarb or as
FLOWER: The white or pink flowers have no pet- a potherb. Roots are best harvested in spring before
als with 5 oblong sepals, which form dense clusters the plant begins to flower. They are starchy and can
on single spikes from May to September. American be eaten raw or boiled in soups and stews or roasted.
smartweed is quite showy with shiny brown achenes They can also be dried and ground into flour for bread.
and no bulblets. Alpine bistort has pretty, white to SEARED BISTORT LEAVES ON PEARL BARLEY PI-
pink flower spikes with dull brown achenes at the top
LAF: With 2 cups young, trimmed, washed bistort
and vegetative bulblets near the base.
leaves and 1 cup pearl barley, finely dice 1 onion, and
LEAF: Lance-shaped leaves are 6 inches (15 cm) 1 clove garlic. Boil 3 cups high-quality water or stock
long, sheathed and mostly basal, on 6-inch (15 cm) and cook pearl barley with half the onion and garlic
red-green stems, with heart-shaped bases. Leath- for 45 min. Sear bistort leaves in remaining onion and
ery leaves are bluish to dark green in color. Leaves garlic. Serve pilaf with seared leaves.
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