Pectis papposa

Harv. & Gray

Chinchweed

Asteraceae Edible: Seeds, Leaves, Flowers - seasoning 6,284 iNaturalist observations

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Summary

Pectis papposa is a North American species of flowering plant in the family Asteraceae. Common names include cinchweed, common chinchweed, many-bristle chinchweed, and many-bristle fetid-marigold.

Description

An annual herb reaching 0.3 m tall and frost-tender. Hermaphroditic and insect-pollinated. Grows in light sandy or medium loamy soils with good drainage, tolerating mildly acidic through mildly alkaline pH. Requires full sun and adapts to dry or moist soil.

Edible Uses

The flowers are used as a condiment. Seeds can be parched and ground into a powder, then used as a thickener and flavouring in soups, or mixed with water to make a mush or porridge. Leaves can be eaten raw or cooked — Native American Indians would dip them in salty water and eat them as a condiment alongside mush or cornmeal.

Traditional Uses

The seeds are parched and ground and used to make a porridge. They are also used in soups. The fresh plant is dipped in salt water and eaten with cornmeal as a condiment. The flowers are used for seasoning meat.

Medicinal Uses

The plant is carminative and laxative. An infusion of the blossoms has been used as eye drops in the treatment of snow blindness.

Distribution

It is a subtropical plant.

Where It Grows

Central America, Mexico, North America, USA,

Cultivation

We have very little information on this species. It is not frost-hardy but can be grown outdoors in Britain as a half-hardy annual and probably requires a dry to moist light or medium well-drained soil in a sunny position.

Propagation

Sow seed in spring in a greenhouse. When seedlings are large enough to handle, prick them out into individual pots and plant out after the last expected frosts. If sufficient seed is available, an outdoor sowing in situ in mid to late spring is worth trying.