Edible Parts: Root
Edible Uses: Tea

Puccoon is an attractive and ecologically valuable native wildflower, but it falls well short as a food plant. Although historical accounts document occasional use of its roots and leaves, the combination of unpleasant flavour, poor food quality, liver-toxic pyrrolizidine alkaloids, and potential effects on fertility make it a species best appreciated for its botanical interest rather than its edible value[2-3]. Historical accounts record some Indigenous peoples eating the roots and occasionally consuming the leaves fresh. However, species in the Lithospermum genus contain pyrrolizidine alkaloids, compounds capable of causing liver damage. The roots have also been reported to possess contraceptive properties and may cause permanent infertility in both women and men. Because of these safety concerns, no part of the plant should be considered a safe wild food[2-3]. Edibility Rating: 1 out of 5 – Historical food use exists, but significant toxicity concerns mean this plant should be avoided. Taste and Preparation: Freshly dug roots are dark brown on the outside, with pale tan interiors and thin skins that peel easily. The roots are only weakly starchy but strongly acrid, with a burning sensation that intensifies as you eat more. Cooking does little to improve either the flavor or the pungency. The leaves are considerably milder than the roots. Fresh leaves have a pleasant, salad-like flavor despite their rough hairs, while the stems, flowers, and young shoot tips soften readily when cooked and produce a yellow-tinted broth. Even so, the edibility of the leaves is poorly documented, and because of the toxic compounds present within the genus, consumption is not advised. Seasonality (Phenology): Puccoon flowers from June through November. Roots may be collected whenever the plant can be positively identified, but this is discouraged because of safety concerns. Traditional Uses: Historical records indicate that the Thompson people of British Columbia ate the roots, while Frank Russell recorded that the Pima people consumed the leaves of various Lithospermum species. Far more commonly, species in this genus were valued as medicinal plants rather than food. Safety: Do not consume this plant. Lithospermum species contain pyrrolizidine alkaloids, which can damage the liver with repeated exposure. The roots have also been associated with contraceptive effects and possible permanent infertility in both women and men. While historical food use exists, the risks substantially outweigh any potential nutritional benefit [2-3]. Root - cooked[105, 161, 207, 212]. Eaten boiled or roasted[257]. The root has been used to make a tea[257].

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Contraceptive  Kidney  Miscellany  Ophthalmic  Pectoral  Stomachic

The root has been chewed by some native North American Indian tribes as a treatment for colds[213]. The finely powdered leaves, root and stem have been rubbed on the body in the treatment of paralyzed limbs[257]. An infusion of the root has been used in the treatment of stomach aches and kidney problems[257]. The plant has been eaten as an oral contraceptive and also as a treatment for lung haemorrhages, coughs and colds[257]. A cold infusion of the pulverized root and seed has been used as an eyewash[257]. This plant was used as a medicine by various native North American Indian tribes and interest in the plant has revived recently as a possible source of modern drugs[212]. No more details are given.

Beads  Dye  Incense  Miscellany

The dried plant tops have been burnt as an incense[257]. A blue dye has been obtained from the roots[257]. A red dye is obtained from the roots[274]. It is quite possible that both colours can be obtained, depending on the mordant used[K]. The seeds have been used as beads[257].

Special Uses