Difference between revisions of "Rhodiola rosea"
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− | + | Most commonly seen as a medicinal/herbal tea, it can also be eaten as a vegetable: | |
− | + | The leaves and shoots are eaten raw, having a bitter flavor, or cooked like spinach, and are sometimes added to salads.<ref>{{cite book | author = Saratikov A.S. | title = Golden Root (Rhodiola Rosea) | edition =2nd | publisher = Publishing House of Tomsk University | year = 1974 | page = 158}}</ref> | |
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− | The leaves and shoots are eaten raw, having a bitter flavor, or cooked like spinach, and are sometimes added to salads. | ||
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==References== | ==References== | ||
{{Reflist|30em}} | {{Reflist|30em}} | ||
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[[Category:Crassulaceae]] | [[Category:Crassulaceae]] | ||
− | + | [[Category:Plants for Keenan to eat]] | |
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− | [[Category:Plants |
Latest revision as of 20:23, 6 June 2018
Rhodiola rosea | |
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Scientific classification | |
Kingdom: | Plantae |
Clade: | Angiosperms |
Clade: | Eudicots |
Order: | Saxifragales |
Family: | Crassulaceae |
Genus: | Rhodiola |
Species: | R. rosea
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Binomial name | |
Rhodiola rosea | |
Synonyms[1] | |
Most commonly seen as a medicinal/herbal tea, it can also be eaten as a vegetable:
The leaves and shoots are eaten raw, having a bitter flavor, or cooked like spinach, and are sometimes added to salads.[2]
References
- ↑ Reid V. Moran (2009), "Rhodiola rosea Linnaeus, Sp. Pl. 2: 1035. 1753", Flora of North America online, 8
- ↑ Saratikov A.S. (1974). Golden Root (Rhodiola Rosea) (2nd ed.). Publishing House of Tomsk University. p. 158.