Alpine bistort

Persicaria vivipara

nuts & seeds

Small starchy bulbils that replace the flowers at the bottom of the spike, tasting of hazelnut, nibbled raw.

Origin

Arctic and high mountains

Where to find it

In alpine grasslands and tundra, from the Pyrenees and the Alps to Lapland and Svalbard.

Season (United States)

July to September

Preparation

The bulbils are stripped from the spike between the fingers and eaten right away.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

The bulbils sometimes sprout on the plant itself, before falling: hence the name viviparous.