The leaves are edible only after careful preparation. They should be boiled in plenty of water, with the water changed several times, until most of the astringency has been removed. Even after this treatment, they remain bland and retain a coarse, raspy texture. Young leaves are preferable to older leaves because they tend to be somewhat less tough and bitter. However, even young foliage contains enough tannin to make raw consumption undesirable. The leafstalks soften during cooking and are chewable, but they offer little substance. The hairs on the leaf blades are the greater problem. They can create a gripping or scratching sensation in the throat that boiling does not fully eliminate. The flowers taste milder than the leaves and have a soft texture, low astringency, and subtle aroma. They may be edible, but their status is not sufficiently documented to recommend them confidently. Roots are strongly astringent and should be regarded as medicinal rather than culinary [2-3]. Edible Uses & Rating: Coral bells deserves an overall edibility rating of 1/5. The leaves can be made technically palatable, but they require repeated boiling, provide little energy, and retain an unpleasantly hairy texture. Better leafy vegetables are usually available within the same region. The flowers would rate more highly for flavor and texture, perhaps around 2–3/5, but their uncertain food history prevents them from improving the plant’s overall rating. Coral bells is therefore best described as a marginal or emergency vegetable rather than a useful wild food. Taste, Processing & Kitchen Notes: Fresh leaves are sharply astringent. A faint lettuce-like or green vegetable flavor may be detectable at first, but bitterness and tannin quickly dominate. The mouth may feel dry and puckered after chewing even a small amount. The most effective preparation is prolonged boiling in several changes of water. The first cooking water often becomes pale green as soluble compounds leach from the foliage. Brief blanching is unlikely to remove enough astringency. Leaves should be cooked separately rather than added directly to soups or mixed vegetables. Otherwise, their tannins and bitterness may affect the entire dish. After repeated boiling, the flavour becomes mild or nearly bland. The leaf tissue remains chewable, and the petioles soften adequately. The coarse hairs, however, may continue to catch in the throat or create a rough mouthfeel. Chopping the cooked leaves finely may reduce this problem, but it does not eliminate it. Pureeing them into a small quantity of soup or mixed greens may make them more manageable, although there is little culinary reason to do so where better vegetables are available. The flowers have a much more agreeable character. They are mildly vegetal, faintly sweet or neutral, soft and only slightly astringent. Their attractive color could make them useful as a garnish if future evidence confirms their safety [2-3]. Seasonality (Phenology): Coral bells produces fresh foliage during spring and may remain leafy through much of the year in mild mountain climates. In colder areas, the leaves may die back or persist only close to the ground. Flowering can begin in April and continue intermittently until October, especially where moisture remains available. Peak flowering usually follows spring or summer rainfall. Young leaves are most suitable for experimentation early in the growing season. Older leaves become increasingly leathery, hairy and astringent. Flowering stems should be observed rather than removed extensively because the flowers support pollinators and are the most distinctive identifying feature of the species [2-3]. Safety & Cautions (Food Use): Coral bell leaves are very high in tannins. Large quantities of untreated foliage should not be eaten. Tannins can bind proteins and minerals and may interfere with digestion when consumed frequently or in substantial amounts. Repeated boiling reduces their concentration, although it also reduces nutritional value. The leaves should not be eaten raw. Any prepared material that remains strongly bitter or astringent should be discarded. The rough hairs can irritate the mouth and throat. Individuals with swallowing difficulties, sensitive digestive systems or existing throat irritation should avoid the foliage entirely. The flowers have not been adequately confirmed as edible. Tasting during field observations is not equivalent to a documented history of safe use. Until stronger evidence becomes available, they should be treated cautiously. Rare Heuchera species occur in parts of the Southwest. Harvesting should therefore be limited to abundant populations that have been identified with confidence [2-3]. Harvest & Processing Workflow: Choose a healthy, abundant population growing away from roads, sprayed areas, mines or polluted drainage. Confirm the species while it is in flower. The red or pink bell-shaped flowers make Heuchera sanguinea easier to recognise than many less showy alumroots. Collect only a small number of young leaves from each plant. Do not strip entire rosettes because the basal foliage supplies most of the plant’s energy. Wash the leaves thoroughly to remove dust, grit and insects. Place them in a separate pot of boiling water and cook until the water becomes coloured or noticeably astringent. Drain completely and repeat the process with fresh water. Several changes may be necessary. The leaves should be tasted only after the strongest astringency has disappeared. Chop the cooked material finely to make the persistent hairs less troublesome. Discard the leaves if they remain bitter, resinous or irritating. Given the low food value and ecological importance of the plant, harvesting is rarely worthwhile [2-3]. Cultivar/Selection Notes: Coral bells has contributed to numerous ornamental hybrids and garden cultivars. Modern plants sold under the common name “coral bells” are often complex hybrids involving Heuchera sanguinea and other species. Cultivars have been selected for red, pink, white, or coral flowers, prolonged blooming, compact growth, and foliage ranging from green to purple, bronze, silver, or almost black. These ornamental selections should not automatically be assumed to have the same edible qualities as the wild species. Hybrid ancestry, nursery treatments and chemical use may all affect their suitability. No cultivated varieties have been developed specifically for food. The genus has far greater value in horticulture than as a vegetable crop. Look-Alikes & Confusion Risks: Approximately 35 species of Heuchera occur in the United States, with several found in the Southwest. Many have similar basal rosettes of rounded, lobed leaves. Coral bells is distinguished by its relatively showy red, pink or carmine flowers. Most related alumroots have much smaller greenish, cream or white flowers. The flowers are borne in open panicles on long, mostly leafless stalks. Each bell-like structure is formed largely by the coloured hypanthium and sepals, with small petals inside. The basal leaves resemble those of some saxifrages, currants or mallows, but their rocky mountain habitat, long flowering stalks and distinctive flowers usually make mature plants recognizable. Identification should not rely on leaf shape alone because ornamental hybrids and related species can be highly variable [2-3]. Traditional/Indigenous Use Summary: Members of the genus Heuchera are better documented as medicines than as foods. Their roots contain substantial tannins and have been used as strong astringents. Traditional preparations made from alumroot species have been applied to wounds, bleeding, sores and inflammation. Internal preparations were also used for diarrhea and other conditions in which an astringent effect was desired. The common name “alumroot” refers to the drying and contracting sensation produced by the root, similar to that associated with alum. Specific evidence for coral bells as a significant traditional vegetable is limited. Its poor flavor, low calorie content and restricted distribution probably explain why it never became an important food plant. Traditional medicinal knowledge should be respected and should not be interpreted as evidence that large quantities of the roots or leaves are safe for unsupervised internal use [2-3].

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.


Heuchera sanguinea (commonly known as coral bells or alum root) has historical medical properties. Its primary medical property is astringency. An astringent is a substance that contracts body tissues. Historical Uses: Wound healing: Indigenous peoples applied the pounded roots and leaves to wounds to stop bleeding.Inflammation: Extracts were used to treat sore throats, ulcers, and piles.Alum substitute: The plant is rich in tannins. These compounds allow the roots to act like alum (a chemical used to shrink tissue and stop bleeding). Modern Medical Information: Today, the plant is primarily grown for garden decoration. While some Native American groups used the plant for various ailments, modern medicine does not widely use Heuchera sanguinea as a standard treatment.

Mordant

Coral bells is a small mountain perennial best known as an ornamental rather than a food plant. Landscape Uses: Border, Container, Ground cover, Rock garden, Seashore, Specimen, Woodland garden. Well suited to rock gardens, shaded borders, crevice gardens, woodland edges and containers. The root can be used as an alum substitute; this is a mordant used in fixing dyes[172]. The root is rich in tannin; is this the active ingredient that acts as a mordant?[172]. A good ground cover plant for the woodland garden[200]. Plants should be spaced about 35cm apart each way[208]. Ecology & Wildlife: Coral bells contribute nectar to hummingbirds and insects over a long flowering period. Its basal foliage provides shelter for small invertebrates among rocks and leaf litter. The roots help anchor soil in narrow crevices and on steep mountain slopes, although individual plants are too small to provide major erosion control. Seed capsules may be eaten by small birds or rodents, while foliage may occasionally be browsed by deer or rabbits. The species is particularly valuable as part of the specialised flora of the mountain “sky islands” of Arizona and New Mexico. Protecting rocky slopes, canyon habitats and natural fire regimes helps preserve wild populations. In gardens, the species offers an effective combination of ornamental colour, drought tolerance, pollinator support and low weed potential.

Special Uses

Ground cover