Spring Beauty

Claytonia virginica — Montiaceae

Italiano: Bellezza primaverile — Spring beauty

Description

Spring Beauty (Claytonia virginica) belongs to the Montiaceae family and is native to NAmerica. It thrives in Rich woods, Bottomlands environments across regions including Eastern USA.

Botanically, Spring Beauty is tubers like small radishes. Leaves spinach. Spring ephemeral.. It is also known locally as Spring beauty.

The edible parts include Tubers, Leaves. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, March and May.

Nutritionally, Spring Beauty stands out for its Vitamin K (50.0mg, 42% DV), Vitamin A (80.0mg, 9% DV) and Vitamin C (5.0mg, 6% DV). It also provides 2.0g protein and 1.5g dietary fiber per 100g serving.

In the kitchen, Spring Beauty offers a Radish-like nutty flavor profile. Raw tubers cooked leaves. Common culinary applications include raw tubers, cooked leaves. Popular preparations include Spring beauty tubers, Sauteed greens with garlic, Wild green pesto, Leafy green soup.

For storage, fresh 3d.

Safety note: No toxicity. Antinutrient content is saponins trace. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect spring beauty during Mar, Apr and May. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically rich woods, bottomlands. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional NAmerica communities have long valued spring beauty as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, spring beauty pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

7/10

Toxicity: No toxicity

Antinutrients: Saponins trace

Safe lookalikes: No edible similar

Dangerous: No poisonous

Harvest Calendar

JanFebMarAprMayJunJulAugSepOctNovDec

Edible parts: Tubers, Leaves

Preparation: Raw tubers cooked leaves

Flavor: Radish-like nutty

Nutrition (per 100g)

Protein: 2.0g

Fat: 0.2g

Fiber: 1.5g

Vitamin C: 5.0mg (5%DV)

Vitamin A: 80mcg (8%DV)

Vitamin E: 0.5mg (3%DV)

Vitamin K: 50mcg (41%DV)

Folate (B9): 10mcg (2%DV)

Calcium: 15.0mg (1%DV)

Iron: 0.3mg (1%DV)

Magnesium: 15mg (3%DV)

Potassium: 150mg (3%DV)

Zinc: 0.3mg (2%DV)

Culinary Uses

raw tubers, cooked leaves

Storage

Fresh 3d

Recipes

Spring beauty tubers
Sauteed greens with garlic
Wild green pesto
Leafy green soup
Wild Spring Beauty salad
Foraged Spring Beauty pesto
Roasted Spring Beauty

Where It Grows

Continent: NAmerica

Regions: Eastern USA

Habitat: Rich woods, Bottomlands