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The young shoots, while still tender and stripped of their leaves, can be simmered in water and eaten. Their delicate flavor is somewhat reminiscent of asparagus. However, they should not be collected for this purpose unless they are obviously abundant. Although the young shoots are edible, the plant becomes too fibrous and bitter to enjoy after it completes flowering and seed setting stages. The Ojibwa Indians harvested the roots of this plant and cooked them in lye water overnight to remove the bitterness and neutralize their strong laxative qualities.