Coltsfoot
- young flowering stems can be roasted, boiled or stir-fried.
- leaves can be cooked like spinach.
- ash of leaves is high in salt.
- leaves can be rolled into tight balls, dried, and burned to ash as salt substitute.
- grows in moist open plains, foothill and montane regions.
- varieties in the Pacific Northwest are Arrow-leaved coltsfoot (Petasites sagittatus) and Sweet coltsfoot (Petasites frigidus).
- warning: should not be eaten in large quantity, due to alkaloids.
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