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Common Name: Lanceleaf Spring Beauty
Claytonia lanceolata is a Perennial up to 0.20 metres tall.
It has edible uses.
Western N. America - southwards from British Columbia.
Rich soils that are moist in spring from the foothills to alpine slopes[
]. Sagebrush and montane foothills to alpine areas, particularly where snow persists, 500 - 3000 metres[
Prefers a damp peaty soil and a position in full sun[
]. Requires a lime-free soil[
Root - raw or cooked[
]. Rather palatable[
]. The raw root has a pleasant radish-like taste, when baked it has the taste and texture of baked potato[
]. The roots can be dried, ground into a powder and stored for later use[
]. The globose tubers are up to 20mm in diameter[
Leaves - raw or cooked[
Seed - surface sow on a peat based compost in spring in a cold frame. Germination usually takes place within 2 - 4 weeks at 10Â°c[
]. When large enough to handle, prick the seedlings out into individual pots and grow them on in the cold frame for at least their first winter. Plant them out in late spring or early summer after the last expected frosts.
Division of offsets in spring or autumn.