Coltsfoot
- young stems with flowers can be roasted, boiled or stir-fried.
- leaves can be cooked like spinach.
- leaves can be rolled into tight balls, dried, and burned to ash as salt substitute.
- grows in moist open plains, foothill and montane regions.
- varieties in the Pacific Northwest are Arrow-leaved coltsfoot (Petasites sagittatus), Palmate Coltsfoot (Petasites frigidus var palmatus) and Sweet coltsfoot (Petasites frigidus var frigidus).
- warning: should not be eaten in large quantity, due to alkaloids.
- warning: may cause miscarriage in pregnant women if eaten in quantity.
