Marsh Marigold / Cowslip (Boiled Greens) (Caltha palustris)

Family: Ranunculaceae | Edibility: Edible (2/5)

A stunning early-spring emergent wetland perennial with hollow succulent stems, glossy kidney-shaped leaves, and brilliant wax-yellow cup-like blossoms illuminating swamps and wet woodland hollows.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Shoots, Flowers

Harvest Seasons: Early Summer, Fall, Spring, Winter

Flavor & Culinary Uses

Rich, succulent, mineral-dense greens with a flavor like savory spinach and Swiss chard, once properly boiled — MANDATORY COOKING: Never eat raw! Raw plant contains acrid protoanemonin; Young tender leaves and unexpanded flower buds collected in early spring BEFORE or just as flowering begins; Boiled vigorously for 10-15 minutes, cooking water thoroughly poured off and discarded; repeated with fresh water if desired; Boiled greens drained, chopped, and dressed with butter, cider vinegar, salt, and black pepper like rich wild spinach; Unopened flower buds pickled in spiced hot vinegar after boiling to make traditional "wild capers"

Habitat & North American Range

Swamps, wet marshes, spring seepages, stream edges, alder thickets, and wet ditches. (Zone 2, Zone 3, Zone 4, Zone 5, Zone 6, Zone 7)