Sweet coltsfoot
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Sweet Coltsfoot - Petasites Speciosa
Sweet Coltsfoot grows in moist shaded ground, preferring stream banks and seeping ground of cut-banks. Its flowers are borne in a pale purplish cluster atop the upright flower stalks that push up in early March. They appear just a bit ahead of its leaves, which rise directly from underground rootstocks. The underside of the deeply cleft leaves is covered with matted, woolly, fuzz. The leaf stalks and flower stems (with flowers) make a tasty vegetable dish. Prepare by cutting them into 4" pieces and boiling in enough water to just cover. After cooking for a few minutes, drain and serve topped with butter/sauce. It has a unique flavor. In spring or summer, you can make a salt-substitute by drying and then burning coltsfoot leaves. This black, powdery substance will provide a salty taste.nl:Japans hoefblad