Cookbook:Fireweed
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| Fireweed | |
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Cookbook | Recipes | Ingredients
Fireweed is a traditional spring and summer food. The young shoots, leaves, and stems can be eaten, along with the roots and flowers.
Harvest[edit | edit source]
- Mt. Shuksan & Mt. Baker
- Spring & Summer (July-September)
- Cut off the sideshoots
Nutrition[edit | edit source]
- Excellent source of vitamin A, B & C
- Good source of Iron and Protein
Preservation and storage[edit | edit source]
- Air dry for two days and store in a container (cool dry place)
- Wash then air dry, store in covered container in refrigerator
- Can be stored up to 24 months, in dry conditions
References[edit | edit source]
- Utah State University Cooperative Extension (2011). "Fireweed". Range Plants of Utah. Archived from the original on 30 October 2015.
- Shebitz, Daniela (16 April 2003). "Plant data sheet". University of Washington, College of Forest Resources.
- Dinstel, Roxie Rodgers; Shallcross, Leslie (February 2014). "Fireweed". Cooperative Extension Service. University of Alaska Fairbanks, Extension Faculty Health, Home and Family Development.