Psoralea esculenta

Psoralea esculenta is an herbaceous perennial plant native to prairies and dry woodlands of central North America, which bears a starchy tuberous root edible as a root vegetable. English names for the plant include tipsin, teepsenee, breadroot, breadroot scurf pea, pomme blanche, and prairie turnip.

Related Topics:
Herb - Perennial plant - Prairie - Woodland - North America - Starch - Tuberous root - Root vegetable

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Several densely-haired stems emerge from the ground and reach up to 30 cm, bearing palmately compound leaves divided into five leaflets. Summer produces abundant blue or purple flowers in terminal clusters 5 to 10 cm long, leading to flattened, slender-tipped pods.

Related Topics:
Stem - Leaves - Flower

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

The plant grows from one or more sturdy brown roots which form rounded tuberous bodies about 7 to 10 cm below the surface, each 4 to 10 cm long. These can be eaten raw, dried, or cooked. The raw root is moderately sweet and tastes like the turnip. The dried root can be ground into a flour.

Related Topics:
Turnip - Flour

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Abundant, palatable, and nutritious, the root was once a wild-gathered staple of Native Americans and early European explorers. Its characteristics make it an obvious candidate for possible domestication.

Related Topics:
Native American - Europe - Domestication

~ ~ ~ ~ ~ ~ ~ ~ ~ ~