Petasites frigidus
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Petasites frigidus, the Arctic sweet coltsfoot<ref name="PLANTS"/> or Arctic butterbur, is a species of flowering plant in the family Asteraceae. It is native to Arctic to cool temperate regions of the Northern Hemisphere in northern Europe, northern Asia and northern North America.<ref name="Sullivan2015">Template:Cite web</ref><ref name="PLANTS">Template:Cite web</ref>
It is a herbaceous perennial plant producing flowering stems in early spring, and large leaves through the summer. The upright flowering stems are Template:Convert tall, and bear only 5–12 inflorescences, yellowish-white to pink in colour. The leaves are rounded, Template:Convert broad, with a deeply cleft base and shallowly lobed margin, and rise directly from the underground rootstock. The underside of the leaves is covered with matted, woolly fuzz. It grows in moist shaded ground, preferring stream banks and seeping ground of cut-banks.<ref name="Klinkenberg2014">Template:Cite web</ref><ref name="WTU Herbarium2015">Template:Cite web</ref><ref name="Jepson">Template:Cite web</ref>
While there is some disagreement, some sources identify five varieties of P. frigidus:
- Petasites frigidus var. frigidus
- Petasites frigidus var. nivalis, sometimes referred to as P. nivalis or P. hyperboreus. This variety is common at subalpine and alpine elevations.<ref>Mathews, Daniel. Cascade-Olympic Natural History. Raven Editions, 1999, p. 186, Template:ISBN</ref>
- Petasites frigidus var. palmatus, sometimes referred to as P. palmatus, palmate coltsfoot, or western coltsfoot; mâl-ē-mē’ (Konkow language);<ref>Template:Cite book</ref> or tä-tä-tē’;<ref>Chesnut, p. 408</ref> pē’-wē is the root.<ref>Chesnut, p. 407</ref>
- Petasites frigidus var. sagittatus, arrowleaf sweet coltsfoot.
- Petasites frigidus var. vitifolius<ref name="Pojar">Template:Cite book</ref><ref name="PLANTS"/>
Uses
The leaf stalks and flower stems (with flowers) are edible,<ref>Template:Citation</ref> and can be used as a vegetable dish. A salt-substitute can also be made by drying and then burning the leaves. This black, powdery substance will provide a salty taste. However, given the high likelihood of the presence of toxic unsaturated, diester pyrrolizidine alkaloids in this species, consumption should be very limited.<ref>Template:Cite journal</ref>