Description
What I like the most about the wild sarsaparilla it is the spring emergence in a very nice coppery/reddish colour, about the same time the shagbark hickory (Carya ovata) starts leafing out in matching colours; later they turn green.
The greenish/white flowers in clusters appear below the leaves on a leafless shoot and are later followed by black fruits; it will form colonies.
The First Nations People have used the wild sarsaparilla in various ways: the aromatic rhizome as food, for root beer, tea; in herbal medicine.
An interesting native species for the shade border.
Germination: best if sown right away (August-early September), sown in late fall/winter it will germinate in the second spring after sowing (warm-cold cycles required).
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