Everything about Psoralea Esculenta totally explained
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.
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.
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.
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.
Further Information
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