Bear Root, Inuit Potato or Pea Vine (Hedysaariun alpinium)-

Species, such as Hedysarum alpinum also known as Alpine Sweetvetch, were eaten by the Inuit to help ward off the effects of scurvy    

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Inuit Potato or Pea Vine (Hedysaariun alpinium)-

            Bear root rose-pink to purple flowers. The plant grows up to 2-1/2 feet high, often in loose soil, near creek beds, on rocky slopes or in spruce forests; the leaves are a rich green.

            The creamy coloured tap root is 3- 6 inches long. It is eaten raw or cooked. Do not confuse the edible bear root with the Hedysarum Mackenzie, which is reported to be slightly poisonous.

            The leaves and stems of the Mackenzie species are covered with fine hairs, most noticeable underneath the leaves, which are grayish green and the plant is stouter.

            Raw Bear Root

            Bear root when picked in the early stage of growth, is tender, and can be eaten like a carrot.

            1. Cut into strips and serve as a finger food.

2. Grate, and toss with mayonnaise, French, or ranch dressing for a slaw

            Cooked Bear Root

            As the bear root matures, it becomes stringy. Cut into slices or strips and cook with a minimum amount of water over low heat for 15-25 minutes, or until tender.

©Al  (Alex-Alexander) D. Girvan. All rights reserved.