Flowering rush

Butomus umbellatus

root

A starch-rich rhizome, peeled and cooked, or dried and ground into flour, in Russia and Siberia.

Origin

Europe and Asia (Siberia)

Where to find it

Along ponds, canals and slow rivers; protected in several French regions, it is no longer harvested.

Season (United States)

September to March

Preparation

The rhizome is boiled for about twenty minutes; it is eaten cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Despite its French name, it is not a rush: its pink umbels place it in a family of its own.