Butterbur

Description

Butterbur (Petasites hybridus) belongs to the Asteraceae family and is native to Europe. It thrives in Stream banks, Wet places, Fen, Damp woodland environments across regions including All Europe, UK, Germany, Scandinavia. Botanically, Butterbur is cAUTION alkaloids. Young stems peeled cooked. Leaves boiled. Traditional food modern advice limited.. It is also known locally as Farfaraccio/Petastice. The edible parts include Stems, Leaves. With an edibility rating of 4/10, it ranks as a moderate wild food source. Harvesting is best done during April, March and May. Nutritionally, Butterbur stands out for its Vitamin K (10.0mg, 8% DV), Vitamin A (20.0mg, 2% DV) and Magnesium (8.0mg, 2% DV). It also provides 0.8g protein and 1.5g dietary fiber per 100g serving. In the kitchen, Butterbur offers a Mild flavor profile. Stems peeled cooked ONLY leaves boiled well. Common culinary applications include cooked stems peeled only. Popular preparations include Butterbur stems historic, Sauteed greens with garlic, Wild green pesto, Leafy green soup. For storage, only if properly prepared. Safety note: Contains pyrrolizidine alkaloids TOXIC process properly only. Antinutrient content is pyrrolizidine alkaloids hepatotoxic. Be aware that Toxic rhubarb leaves similar. Safe lookalike species include Rhubarb leaves similar shape. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: cooked stems peeled only Storage: Only if properly prepared

Recipes

• Butterbur stems historic
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild winter pesto made from Butterbur
• Traditional Butterbur soup
• Butterbur and potato frittata

Where It Grows