Polygonum bistorta, Persicaria bistorta
Bistort, Meadow bistort, Snakeweed
Explore the size, hardiness, soil, light, edible uses and harvest period of Polygonum bistorta, Persicaria bistorta.
General Information
Plant Properties
Growth conditions
Moist, Wet
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Usage properties
Leaves, Root, Seed
None
Description
Leaves: Raw or cooked. Young leaves have a mild flavor, while older leaves are bitter. The raw leaves are tough in texture and can effectively replace spinach. In Northern England, the leaves are used in a bitter Easter pudding. They are usually available from late winter to early autumn and are a good source of vitamins A and C. Seeds: Raw or cooked. The seeds are very small and difficult to handle. Root: Raw or cooked. Roots are rich in starch and tannins. Soaking and roasting them can reduce the tannin content. They have a pleasant flavor and are nutritious, making them ideal for cooking or adding to soups and stews. Roots can also be dried and ground into a powder that can be used in bread making.