American spikenard

Aralia racemosa

root · vegetable

Young shoots in soups among the Potawatomi; root cooked with wild onion and currant among the Menominee.

Origin

Eastern North America

Where to find it

In sugar-maple woods and the rich undergrowth of Quebec and the Appalachians.

Season (United States)

all year round · grows in your region

Preparation

The young shoots are picked before their leaves unfold, and boiled for a few minutes; they are eaten cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its spicy roots once flavoured tea and beer; Americans also call it life-of-man.