Evening primrose

Oenothera biennis

root

A fleshy first-year root tasting of salsify, which turns pink when cooked, like ham.

Origin

North America, naturalized in Europe

Where to find it

On sandy ground, railroad tracks and dunes; the roots are dug up from rosettes that have not yet sent up a flower stalk.

Season (United States)

October to March · grows in your region

Preparation

The root is scrubbed and peeled, then cooked for about twenty minutes in water or butter.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It is called “gardener's ham”; its seeds give evening primrose oil.