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Pennsylvania smartweed is a variable annual herb reaching 10 cm (3.9 in) to 2 m (6.6 ft) tall. The upright, ribbed stems are branching or unbranched. The lance-shaped leaves have a short petiole and a blade about 4–17 cm (1.6–6.7 in) long, sometimes up to 23 cm (9 in). The blade may be marked with a dark blotch.
Swamp smartweed is quite variable and is sometimes divided into several varieties, some of which may be better treated as species in their own right. [2] In general, swamp smartweed is a rhizomatous perennial herb growing upright or erect and approaching a maximum height of one meter (40 inches). Roots may emerge from nodes on the lower stem.
Persicaria minor is an edible, aromatic herb. In Malaysia and Indonesia it has the common name "kesum", and its shoots and young leaves are eaten raw as part of salad (); used as an aroma spice additive in peppery dishes such as laksa, nasi kerabu, asam pedas and tom yam; used as tea leaves; and used for topical applications in traditional medicine.
Persicaria longiseta is an annual herb with stems 30 to 80 centimeters (12–32 inches) long, [5] sometimes reaching one meter (40 inches). [3] The hairless, branching stems may root at lower nodes that come in contact with the substrate. The leaves are lance-shaped and up to 8 centimeters (3.2 inches) long by 3 cm (1.2 inches) wide.
The Polygonaceae are a family of flowering plants known informally as the knotweed family or smartweed—buckwheat family in the United States. The name is based on the genus Polygonum , and was first used by Antoine Laurent de Jussieu in 1789 in his book, Genera Plantarum . [ 2 ]
Persicaria capitata, the pink-headed persicaria, [2] pinkhead smartweed, [3] pink knotweed, Japanese knotweed, or pink bubble persicaria, is an Asian species of plants in the genus Persicaria within the Polygonaceae (US: buckwheat) family.
This article lists plants commonly found in the wild, which are edible to humans and thus forageable. Some are only edible in part, while the entirety of others are edible. Some plants (or select parts) require cooking to make them safe for consumption.
This page was last edited on 16 September 2015, at 02:48 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.