Raffi at 18:11, 8 October 2009

2009-10-08T18:11:11Z

Kpdhage at 15:48, 8 October 2009

2009-10-08T15:48:32Z

Envoy at 18:18, 16 October 2007

2007-10-16T18:18:25Z

New page

{{Taxobox
| color = lightgreen
| name = ''Psoralea esculenta''
| regnum = [[Plant]]ae
| divisio = [[Magnoliophyta]]
| ordo = [[Magnoliopsida]]
| classis = [[Fabales]]
| familia = [[Fabaceae]]
| genus = ''[[Psoralea]]''
| species = '''''P. esculenta''
| binomial = ''Psoralea esculenta''
| binomial_authority = Pursh.
}}

[[Image:PrairieTurnip.JPG|thumb|Photo of Prairie Turnip taken at the McKnight Prairie near Northfield, MN. Photo by John McDaris.]]
'''''Psoralea esculenta''''' is an [[herb]]aceous [[perennial plant]] native to [[prairie]]s and dry [[woodland]]s of central [[North America]], which bears a [[starch]]y [[tuberous root]] edible as a [[root vegetable]]. English names for the plant include '''tipsin''', '''teepsenee''', '''breadroot''', '''breadroot scurf pea''', '''pomme blanche''', and '''prairie turnip'''.

Several densely-haired [[plant stem|stem]]s emerge from the ground and reach up to 30 cm, bearing palmately compound [[leaf|leaves]] divided into five leaflets. Summer produces abundant blue or purple [[flower]]s in terminal clusters 5 to 10 cm long, leading to flattened, slender-tipped pods.

The plant grows from one or more sturdy brown roots which form rounded tuberous bodies about 7 to 10 cm below the surface, each 4 to 10 cm long. These can be eaten raw, dried, or cooked. The raw root is moderately sweet and tastes like the [[turnip (brassica rapa)|turnip]]. The dried root can be ground into a [[flour]].

Abundant, palatable, and nutritious, the root was once a wild-gathered staple of [[Native Americans in the United States|Native Americans]] and early [[Europe]]an explorers. Its characteristics make it an obvious candidate for possible [[domestication]].

== External links ==
* [http://www.npwrc.usgs.gov/resource/plants/wildflwr/species/psorescu.htm Information and habit photo]

[[Category:Root vegetables]]
[[Category:Flora of Montana]]
[[Category:Faboideae]]
[[Category:Edible legumes]]

@@ Line 1: / Line 1: @@
 {{Inc|
-Psoralea esculenta, Pursh. Pomme Blanche. Hardy herbaceous perennial 4-18 in. high: lfts. 5 and digitate, short- stalked, oval or obovate, entire, obtuse, narrowed at base, 1-2 in. long: fls. bluish; spikes dense, 1 1/2-3 in. long: root large, often clustered, starchy. June. Prairies, Man. and Dak. south. B.B. 2:284.—The following points, by Sprague, on the pomme blanche (also called prairie apple, prairie turnip, and Indian or Missouri bread-root) are taken from Goodale's Wild Flowers of America: "In the autumn the top of the plant dies and separates from the root, near the ground, and is blown about the prairies. After the top has gone the root cannot be readily found, and hence the Indians dig them in August for their winter use. The root lies deep in the ground and is about the size of a hen's egg. The outside is covered with a thick integument almost as tough as wood and of a dark brown color. The inside is whitish and not unlike a chestnut in appearance and taste, but not so sweet. The Indian women dig the roots
+Psoralea esculenta, Pursh. Pomme Blanche. Hardy herbaceous perennial 4-18 in. high: lfts. 5 and digitate, short- stalked, oval or obovate, entire, obtuse, narrowed at base, 1-2 in. long: fls. bluish; spikes dense, 1 1/2-3 in. long: root large, often clustered, starchy. June. Prairies, Man. and Dak. south.—The following points, by Sprague, on the pomme blanche (also called prairie apple, prairie turnip, and Indian or Missouri bread-root) are taken from Goodale's Wild Flowers of America: "In the autumn the top of the plant dies and separates from the root, near the ground, and is blown about the prairies. After the top has gone the root cannot be readily found, and hence the Indians dig them in August for their winter use. The root lies deep in the ground and is about the size of a hen's egg. The outside is covered with a thick integument almost as tough as wood and of a dark brown color. The inside is whitish and not unlike a chestnut in appearance and taste, but not so sweet. The Indian women dig the roots with great facility by means of a pointed stick 2 or 3 feet long." The roots are spindle-shaped or turnip- shaped. If the Indians use them immediately, they generally roast them in ashes. They are also dried and stored for winter, and when wanted they are mashed between stones, mixed with water and baked into cakes over the coals. The root was frequently found in the canoes of the Indians by early travelers before the plant which produced it was known to white men. Nut- tall wrote: "The taste is rather insipid, but not disagreeable either raw or boiled. Texture laminated, always tenacious, solid and never farinaceous." In 1846 the pomme blanche was proposed as a substitute for the potato. Its claims to consideration were discussed in several publications, with the result that it was thought to oner no possibilities of advance over the potato.
-with great facility by means of a pointed stick 2 or 3 feet long." The roots are spindle-shaped or turnip- shaped. If the Indians use them immediately, they generally roast them in ashes. They are also dried and stored for winter, and when wanted they are mashed between stones,
+{{SCH}}
 }}
-{{Taxobox
+==Cultivation==
-| color = lightgreen
+{{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
-| name = ''Psoralea esculenta''
-| regnum = [[Plant]]ae
+===Propagation===
-| divisio = [[Magnoliophyta]]
+{{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
-| ordo = [[Magnoliopsida]]
-| classis = [[Fabales]]
+===Pests and diseases===
-| familia = [[Fabaceae]]
+{{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
-[[Image:PrairieTurnip.JPG|thumb|Photo of Prairie Turnip taken at the McKnight Prairie near Northfield, MN.  Photo by John McDaris.]]
+==Species==
-'''''Psoralea esculenta''''' is an [[herb]]aceous [[perennial plant]] native to [[prairie]]s and dry [[woodland]]s of central [[North America]], which bears a [[starch]]y [[tuberous root]] edible as a [[root vegetable]].  English names for the plant include '''tipsin''', '''teepsenee''', '''breadroot''', '''breadroot scurf pea''', '''pomme blanche''', and '''prairie turnip'''.
+<!--  This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc    -->
-Several densely-haired [[plant stem|stem]]s emerge from the ground and reach up to 30 cm, bearing palmately compound [[leaf|leaves]] divided into five leaflets.  Summer produces abundant blue or purple [[flower]]s in terminal clusters 5 to 10 cm long, leading to flattened, slender-tipped pods.
+==Gallery==
-The plant grows from one or more sturdy brown roots which form rounded tuberous bodies about 7 to 10 cm below the surface, each 4 to 10 cm long.  These can be eaten raw, dried, or cooked.  The raw root is moderately sweet and tastes like the [[turnip (brassica rapa)|turnip]].  The dried root can be ground into a [[flour]].
+<gallery>
-Abundant, palatable, and nutritious, the root was once a wild-gathered staple of [[Native Americans in the United States|Native Americans]] and early [[Europe]]an explorers.  Its characteristics make it an obvious candidate for possible [[domestication]].
+==References==
-== External links ==
+==External links==
-* [http://www.npwrc.usgs.gov/resource/plants/wildflwr/species/psorescu.htm Information and habit photo]
+*{{wplink}}
-[[Category:Root vegetables]]
+<!--  in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions!    -->

← Older revision		Revision as of 15:48, 8 October 2009
Line 1:		Line 1:
		+	{{Inc\|
		+	Psoralea esculenta, Pursh. Pomme Blanche. Hardy herbaceous perennial 4-18 in. high: lfts. 5 and digitate, short- stalked, oval or obovate, entire, obtuse, narrowed at base, 1-2 in. long: fls. bluish; spikes dense, 1 1/2-3 in. long: root large, often clustered, starchy. June. Prairies, Man. and Dak. south. B.B. 2:284.—The following points, by Sprague, on the pomme blanche (also called prairie apple, prairie turnip, and Indian or Missouri bread-root) are taken from Goodale's Wild Flowers of America: "In the autumn the top of the plant dies and separates from the root, near the ground, and is blown about the prairies. After the top has gone the root cannot be readily found, and hence the Indians dig them in August for their winter use. The root lies deep in the ground and is about the size of a hen's egg. The outside is covered with a thick integument almost as tough as wood and of a dark brown color. The inside is whitish and not unlike a chestnut in appearance and taste, but not so sweet. The Indian women dig the roots
		+	with great facility by means of a pointed stick 2 or 3 feet long." The roots are spindle-shaped or turnip- shaped. If the Indians use them immediately, they generally roast them in ashes. They are also dried and stored for winter, and when wanted they are mashed between stones,
		+	mixed with water and baked into cakes over the coals. The root was frequently found in the canoes of the Indians by early travelers before the plant which produced it was known to white men. Nut- tall wrote: "The taste is rather insipid, but not disagreeable either raw or boiled.
		+	Texture laminated, always tenacious, solid and never farinaceous." In 1846 the pomme blanche was proposed as a substitute for the potato. Its claims to consideration were discussed in several publications, with the result that it was thought to oner no possibilities of advance over the potato.
		+	}}
		+
	{{Taxobox		{{Taxobox
	\| color = lightgreen		\| color = lightgreen

Psoralea esculenta - Revision history

Raffi at 18:11, 8 October 2009

Kpdhage at 15:48, 8 October 2009

Envoy at 18:18, 16 October 2007