Family Apiaceae

This perennial herb, with its chestnutlike edible tuber, goes by many names, including earthnut and pignut. The name pignut refers to the apparent fondness pigs have for the root and for their ability to smell it even when the plants are dormant. Historically, these roots were foraged in the British Highlands, but this quote from a Victorian botanist suggests their minor role as a food source: “Better fitted to the digestion of the respectable quadrupeds, whose name they share, than for Christian bipeds of tender years.” Earthnuts are rarely cultivated, which makes sourcing them difficult. Avid foragers should watch for a delicate plant with a tall, thin, smooth stem topped with six clusters of small white flowers that branch from the stem. The edible tuber is no larger than 1 inch/2.5 centi-meters in diameter and is covered with brown skin. To prepare it, simply peel and discard the skin and then eat the tuber raw or cooked. As the name suggests, the flavor is sweet and nutty, similar to that of chestnuts.