View photos of the edible plant, Claytonia perfoliata (Miner’s lettuce), profiled in the Wild Edible Series: California: Vol 1, Nevada, Oregon, Sonoran, Utah, and Washington.
Claytonia perfoliata (Miner’s lettuce)
Claytonia perfoliata (Miner’s lettuce)
Claytonia perfoliata (Miner’s lettuce)
Claytonia perfoliata (Miner’s lettuce)
Claytonia perfoliata (Miner’s lettuce)
Claytonia perfoliata (Miner’s lettuce)
Claytonia perfoliata (Miner’s lettuce)
Claytonia perfoliata (Miner’s lettuce)
Claytonia perfoliata (Miner’s lettuce)
Claytonia perfoliata (Miner’s lettuce)
Claytonia perfoliata (Miner’s lettuce)
A passage from Wild Edible Plants of California: Vol 1:
All members of the Claytonia genus are edible. For compartmentalization purposes, I’ve listed the annual California plants with wide leaves as ‘Miner’s lettuce’, except for Claytonia sibirica (Candy flower), which is a wide–leaved perennial (with edible roots).
A passage from Sonoran Desert Food Plants:
Like Purslane, Flameflower, and Jewels of opar (same family), all parts of Miner’s lettuce are edible. Mildly tart
and succulent, it is one of the most refreshing wild edibles we have in Arizona.
A passage from Wild Edible Plants of Utah:
Miner’s lettuce is a common western US annual. In Utah, it mainly grows in and around the central ranges, then west. Surprising variable in elevation requirement, it’s usually found between 4500’–8000’.
Consider Jewels of Opar like Purslane or Flameflower, but on steroids. Its leaves are massive compared to these others, but they all taste about the same – succulent and tart.
A passage from Wild Edible Plants of Texas:
Although Jewels of opar has a limited native range within the state, it is worth mentioning due to its ease of propagation and gaining–popularity. Botanists consider the plant native if found west of the Mississippi River and non–native/possibly invasive when found east of the Mississippi. When encountered in the wild it is often found in semi–sun/dappled shade conditions.
Purslane is an non–native annual that has naturalized extensively throughout California. It is most prolific from
Los Angeles to San Diego – doubtlessly due to the great abundance of disturbed soils, which the plant favors. Consider Purslane more of a ‘city’ wild edible.
A passage from Wild Edible Plants of Texas:
Like most other plants of the same genus, all parts of Purslane are edible. The young leaves and stems are the best tasting. They are pleasantly sour and succulent in consistency.
A passage from Sonoran Desert Food Plants:
Small to moderate amounts of Purslane are fine consumed raw; however, if large amounts are being eaten on a regular basis I suggest quickly boiling and rinsing the plant first. This removes much of the leaves’ oxalate content.
A passage from Wild Edible Plants of New Mexico:
Similar to others in the Purslane family, the plant is nutritious. It is high in omega–3 essential fatty acids,
calcium, magnesium, potassium and vitamins C and A.
Author, Researcher, Clinician. Latest titles: Wild Edible Plants of Oklahoma, 2nd ed., Wild Edible Plants of Arizona, 2nd ed., and Wild Edible Plants of Arkansas, 2nd. ed.
