What:
Ecological notes: I’ve been thinking a lot about the edible qualities of so many of the spring ephemerals. It seems like this falls into two categories. I mentioned earlier that the red in many plants is from a lack of chlorophyll (put energy into structure first, then put energy into chlorophyll). Many of our spring ephemerals put energy into . Lots of plants are initially not as potent (why you can eat the young shoots of knotweed, jewelweed, etc.). This tends to be true of herbaceous perennials.
Where:
Other notes:
