Rhodiola leaves
Rhodiola rosea
leaf
Fleshy, slightly bitter young leaves, eaten raw or preserved in seal oil by the Inuit, cooked elsewhere.
- Origin
- Arctic and mountains of Europe and Asia
- Where to find it
- On cliffs and damp rocks of northern coasts and mountains; its root is sold as a supplement, as rhodiola.
- Season (United States)
- May to July · grows in your region
- Preparation
- The young shoots are picked in spring, before flowering, and rinsed; cooked, a few minutes in water is enough.
- Did you know?
- Crushed, its root smells of rose: hence its name roseroot.