Silverweed
Diitiidʔaaʔtx̣: ʎicspapt
Latin: Potentilla anserina
Description: This herb spreads by reddish runners and produces leafless flowering stalks, each bearing a single terminal bloom. Its basal leaves are compound, with each leaflet growing alternately. The leaf compound reaches up to 40 cm in length, and are silver and woolly on the underside. The flowers are bright yellow with oval petals, eventually developing into flattened, oval-shaped achenes.
Harvest and Sustainability: Silverweed grows in wet spots like wetlands edges and sandy spots like beaches and dunes. More common at lower elevations. Harvesting usually takes place in early spring and early fall.
Photo Credits: Dave Ingram
Uses: The edible part of this species is its root. It is best prepared by steaming, boiling, or roasting. The flavour is naturally bitter but improves with drying and storage. Traditionally, it is eaten as a starchy side dish, similar to rice or potatoes.
