Edible Parts: Root
Edible Uses:

American bugleweed shows that not every edible plant is particularly desirable as food. Although its rhizomes contain useful starches and can produce an excellent soup broth, their woody texture greatly limits their culinary value. Compared with its tuber-producing relatives, American bugleweed is a wild food of only minor importance, but it remains an interesting edible species of North America's wetlands [2-3]. The rhizomes are edible, but they are not among the better wild foods. Unlike rough and northern bugleweed, American bugleweed produces long, branch-like rhizomes rather than enlarged tubers. The leaves and stems are not reported to be edible [2-3]. Edibility Rating: 2 out of 5 – Edible but of limited value because the rhizomes are woody [2-3]. Taste and Preparation: American bugleweed rhizomes are more branch-like than potato-like, with off-white interiors surrounded by thin dark-brown skins. They have a distinctly starchy character combined with earthy, soil-like flavors and a marshy undertone. While harsh flavors are minimal, the woody texture makes the rhizomes difficult to chew, even after cooking. The best way to prepare them is to use the rhizomes for broth rather than eating them whole. Thorough cleaning removes much of the earthy flavor, and peeling helps further, although the skins are not easy to remove. After cleaning, pound the rhizomes and simmer them, then strain out the fibrous material. The resulting broth is pleasantly starchy and makes an excellent base for soups, with only a slight earthy flavor remaining [2-3]. Seasonality: American bugleweed flowers from July to September. Rhizomes can technically be gathered whenever the plant can be positively identified, although underground storage organs are generally most nutritious before new spring growth or after the growing season has ended. Traditional Uses: Compared with rough and northern bugleweed, American bugleweed appears to have been of relatively little importance as a traditional food. Native American use was concentrated primarily on the tuber-producing species, which provide a much more substantial and palatable food source. Safety: American bugleweed is generally considered safe when the rhizomes are properly identified. However, because it grows in wet habitats, thoroughly wash the rhizomes before preparation to remove mud and potential contaminants [2-3]. Root - raw or cooked[207]. This contradicts with the report in [200] that the plant does not form tubers on its rhizomes.

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Cardiotonic  Diuretic  Hepatic

The whole plant is used as an astringent, hypoglycaemic, mild narcotic and mild sedative[4, 102, 222, 238]. It also slows and strengthens heart contractions[238]. The plant has been shown to be of value in the treatment of hyperthyroidism[222, 238], it is also used in the treatment of coughs, bleeding from the lungs and consumption, excessive menstruation etc[4, 238]. It should not be prescribed for pregnant women or patients with hypothyroidism[238]. The plant is harvested as flowering begins and can be use fresh or dried, in an infusion or as a tincture[4, 238].

The juice gives a permanent colour to linen and wool and does not wash out[207]. The colour is not mentioned[K]. The flowers provide nectar for a variety of bees and other pollinating insects. Dense colonies also provide cover for small wetland animals and help stabilize moist soils along waterways. It is well suited to rain gardens, pond margins, and wetland restoration projects.

Special Uses