Coltsfoot

Petasites spp.

  • young stems with flowers can be roasted, boiled or stir-fried.

  • leaves can be cooked like spinach.

  • leaves can be rolled into tight balls, dried, and burned to ash as salt substitute.

  • grows in moist open plains, foothill and montane regions.

  • varieties in the Pacific Northwest include Arrow-leaved coltsfoot (Petasites sagittatus), Palmate coltsfoot (Petasites frigidus var palmatus) and Sweet coltsfoot (Petasites frigidus var frigidus).

  • warning: should not be eaten in large quantity, due to alkaloids.

  • warning: may cause miscarriage in pregnant women if eaten in quantity.

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