Claytonia lanceolata

Western Spring Beauty

The genus Claytonia comprises 26 species.

Edible uses

The root may be eaten raw or cooked. The raw root has a pleasant radish-like taste. Baked, it has the taste and texture of baked potato. According to Moerman (Native American Ethnobotany), the roots can be dried, ground into a powder and stored for later use. The globose tubers are up to 2 cm in diameter. The leaves may be eaten raw or cooked.