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NAME: Brookweed

SPECIES / FAMILY:  Samolus Valerandi / Primulaceae

OTHER COMMON NAME(S): seaside brookweed, thin-leaf brookweed, water cabbage, and water rose (3)

CONDITIONS: full sun, sandy or clay soil, fresh or brackish water
 

PARTS:	EDIBLE	TASTE	RAW/COOK	SEASON
All
Shoots
Leaves	young	bitter	RAW/COOK	Spring
Stalk/Stem
Buds
Flowers
Fruits
Pods
Seeds
Nuts
Roots
Bark

 

PORTION: small

 

COMMENT/CAUTION: Young leaves - raw or cooked. A rather bitter flavour. (1)

 

CAUTION:  Water source must be clean, safest to boil.

 

NUTRITION/MEDICINAL:  “Medicinally S. valerandi has been used as an astringent, a laxative and for scurvy. It’s very high in vitamin C. Brookweed was also often used to heal wounds, rashes, chaps, and ringworm. Close relatives, the Pimpernels, were used for dropsy, epilepsy even rabies.”(2)

 

LOOK-A-LIKES:  

 

POISONOUS LOOK-A-LIKES: 

 

OTHER USES:

 

SOURCE LINKS (may include nutritional and medicinal info, plus other uses):

1. https://pfaf.org/user/plant.aspx?latinname=Samolus+valerandi
   Related: https://www.pfaf.org/user/Plant.aspx?LatinName=Samolus+valerandi+parviflorus
2. http://www.eattheweeds.com/brookweed
3. https://en.wikipedia.org/wiki/Samolus_valerandi