Spring beauty

Claytonia virginica

root · leaf

Small round tubers tasting of chestnut and potato, boiled or roasted; the leaves are eaten in salads.

Origin

Eastern North America

Where to find it

In the hardwood forests of the eastern United States, which it carpets with pink in spring.

Season (United States)

March to May · grows in your region

Preparation

The tubers are scrubbed and eaten with their thin skin, boiled or roasted for about fifteen minutes.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

They are called “fairy spuds”.