Dropwort

Filipendula vulgaris

root

Small tubers strung like beads along the roots, rich in starch, cooked or dried into flour in times of famine.

Origin

Europe and western Asia

Where to find it

It grows in dry, chalky grasslands, such as the limestone plateaus of southern France and the slopes of Champagne; nobody digs up its tubers any more.

Season (United States)

September to March

Preparation

The tubers are washed and cooked for about twenty minutes; they are eaten cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

That is where its name comes from: “filipendula”, hanging from a thread, like its tubers.