Timpsila (prairie turnip)

Pediomelum esculentum

root · legume

A floury, protein-rich root, peeled, dried in braids then ground or stewed, among the Lakota.

Origin

Great Plains of North America

Where to find it

In dry prairies; the Lakota dig it up in early summer on the reservations of the Dakotas.

Season (United States)

June to July · grows in your region

Preparation

Fresh, the root is eaten raw or boiled; dried, it is soaked overnight before simmering.

Molecules

In small amounts, not counted Insoluble fibers · Protein

Did you know?

It is braided by the tail and hung up: it keeps all winter.