Thelypodium wrightii
A. Gray
Wright's thelopody
iNaturalist· cc-by-nc
(c) Matthew Lachiusa, some rights reserved (CC BY-NC), uploaded by Matthew Lachiusa
iNaturalist· cc-by-nc
(c) Matthew Lachiusa, some rights reserved (CC BY-NC), uploaded by Matthew Lachiusa
iNaturalist· cc-by-nc
(c) Scott Gilb, some rights reserved (CC BY-NC), uploaded by Scott Gilb
Description
A temperate herb in the cabbage family (Brassicaceae) with young edible leaves and stems.
This description is brief — help expand it
Edible Uses
Young plants are boiled with salt and eaten as greens, boiled and dried for storage, or used to make stew.
Traditional Uses
The young plants are boiled with some salt and eaten as greens. They are also boiled and pressed and dried and stored for later use. They are also used to make a stew.
Distribution
It is a temperate plant.
Where It Grows
North America, USA,
Synonyms
References (1)
- Moerman, D. F., 2010, Native American Ethnobotany. Timber Press. p 556
