Hedrick, U.P. editor. 1919. Sturtevant's Notes on Edible Plants. Report of the New York Agricultural Experiment Station for the Year 1919 II. Albany, J.B Lyon Company, State Printers. [References Available]
is a plant of Western Europe. The small, tuberous roots of this herb, when boiled or roasted, are available for food and are known as earth chestnuts. In England, says Don, the tubers are frequently dug and eaten by children. When boiled, they are very pleasant. The roots, says Johnson, are edible but are little eaten in England except by children.
