Marsh-marigold
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leaves are edible when cooked; boil 10-60 minutes, until tender.
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roots can be cooked and eaten.
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varieties in the Pacific Northwest include White marsh-marigold (Caltha leptosepala) and Yellow marsh-marigold (Caltha palustris).
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grows in wet, open areas in montane, subalpine and alpine regions.
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warning: eat in moderation, avoid uncooked young leaves and flowers.