Marsh woundwort

Stachys palustris

root

White, crunchy rhizomes, cousins of Chinese artichoke, raw or stir-fried.

Origin

Wetlands of Europe

Where to find it

Along ditches, ponds and in damp fields, where its mauve spikes bloom in summer; follow its square stems to find the rhizomes once the flowers have faded.

Season (United States)

October to March

Preparation

The rhizomes are scrubbed and eaten with their thin skin, raw or stir-fried for two to three minutes.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Chinese artichoke is its close cultivated relative; marsh woundwort has stayed wild.