Psoralea esculenta

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iPsoralea esculenta
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Fabales Order: Magnoliopsida Family: Fabaceae Genus: Psoralea Species: P. esculenta
Binomial name
Psoralea esculenta Pursh.

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.

[edit] External links

• Information and habit photo
• Information and root photo