The record of edibility mentioned here quite possibly should belong to Peteria glandulosa and not this species[
]. The two species are, however, quite closely related and so this plant is probably worthy of examination for potential edibility[
Common Name: Camote del Monte
Peteria scoparia is a much-branched, herbaceous perennial plant, probably growing from a tuberous rootstock; it can grow 50 - 100cm tall, most commonly around 60cm[
The plant is possibly harvested from the wild for local use as a food.
South-western N. America - Arizona, southwestern New Mexico, eastern Texas and northern Mexico (Chihuahua).
Dry hills, mesas, and rolling; plains; at elevations up to 1,380 metres[
Peteria scoparia is native to the semi-arid warm temperate to subtropical regions of southwestern N. America.
Requires a sunny position. Found in the wild on dry, gravelly and sandy soils, sometimes on limestone[
This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby[
]. Rather small[
Like many species within the family Fabaceae, once they have ripened and dried the seeds of this species may benefit from scarification before sowing in order to speed up and improve germination. This can usually be done by pouring a small amount of nearly boiling water on the seeds (being careful not to cook them!) and then soaking them for 12 - 24 hours in warm water. By this time they should have imbibed moisture and swollen - if they have not, then carefully make a nick in the seedcoat (being careful not to damage the embryo) and soak for a further 12 hours before sowing[