Habitat and Range
Buckbean is a perennial plant that thrives in shallow water and boggy areas throughout the Sierra Nevada. It can also be found as far north as Alaska and tends to grow at elevations below 10,000 ft.
Physical Description
Buckbean, also known as Bogbean, can be distinguished by its glossy foliage that rises just above the surface of shallow waters. It grows in dense patches as a result of its creeping rhizome (underground stem). The leaves have long petioles that rise from the underwater rhizome and divide in to three thick, glabrous (smooth) leaflets. The inflorescence is a raceme extending from long peduncle (flower stem). Each individual flower has parts of 5 and appears white to pink in color. The corolla (petals collectively) often has a fuzzy layer of hairs. The fruit is a bean-like capsule that maintains the female style, which protrudes from the end. All parts of the flower are less than 1 cm in length.
Food Uses
Buckbean leaves have been used as a substitute for hops in the fermentation of certain beers. However, the most common, but still uncommon, food source from buckbean is the rhizome. This bitter root is best leached in several changes of water and then cooked. It is mainly considered as survival food only.
CAUTION: The fresh leaves of Buckbean are a strong emetic, meaning that they induce vomiting. Dry the leaves thorougly before using them in tea or smoking blends.
Medicinal Uses
Buckbean is best known for its leaf tea that is high in Vitamin C, iodine, and iron. Being high in Vitamin C, the tea is an excellent remedy for scurvy. It has also been known to treat rhuematic pains and reduce fevers.
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