Bugleweed (Lycopus spp.) | Vegetable | Root

Northern Bugleweed (Lycopus uniflorum) and Rough Bugleweed (Lycopus asper and L. lucidus) are native edible root vegetables of North America.  Their small, white tubers are similar in form and flavor to those of Chinese artichoke (Stachys affinis) and the other mint tubers.  Lycopus uniflorum is generally considered to be the most edible of the genus, with a history of use by native Americans.  The rough bugleweeds, L. asper and L. lucidus, are also edible, but with a less certain history of human use.  I have read that L. rubellus is also a good edible, but I haven’t tried it.

These are wild plants are fairly easy to grow from seed.  They can be started indoors in pots, germinating at roughly 70F (20C) or can be direct sown.  Germination tends to be uneven, with seedlings appearing over weeks or even months.