Oregon Stonecrop is a drought-tolerant, perennial wildflower and green vegetable native to the West Coast.
Oregon Stonecrop is a native food and evergreen with edible leaves and young shoots that make a great addition to wild salads all year long. Their crisp, succulent texture and unique mild-sweet taste bring interest to any salad mix. Leaves and shoots can also be steamed or cooked with other greens or vegetables.
Oregon Stonecrop, and related species, was used traditionally as food and medicine by numerous Native American tribes in the region.
CAUTION: Some reports state that eating large quantities can cause stomach upset.
Oregon Stonecrop is not only a perennial vegetable; it also produces abundant stunning yellow wildflowers. The lance-shaped yellow petals, striped with a red mid-vein, burst from short stalks in early summer. Rhizomes help the plant form dense evergreen mats that make beautiful groundcovers. Even the shape of the leaf rosettes has a mesmerizing appearance and texture, and leaf colors often change during Summer to oranges, pinks, and reds - bringing interest to any home landscape.
Perfect for rock gardens. Oregon Stonecrop looks great alongside other low-growing, sun-loving plants like Coastal Strawberry and Early Blue Violet.
Environment and Culture
Oregon Stonecrop’s wild home is on rocky slopes, at the edges of forests, and along coastal bluffs up and down the West Coast. It is an important nectar plant for butterflies and a host for native insect larvae.
This plant loves sun and well-drained soils. In these right conditions, it is very self-sufficient and low-maintenance. A superb perennial vegetable in the sustainable garden.
Harvest, Care, and Preparation
The succulent leaves of Oregon Stonecrop are designed to tolerate dry and exposed environments. But, it will certainly thrive with consistent moisture in the home landscape, as long as the soil is well drained. Sand or rock can be added to the garden area to ensure good drainage for this plant.
Harvesting of leaves can be done by hand or kitchen knife. They keep well in the fridge. Rosettes of leaves can be harvested whole, which is convenient for steaming or cooking. Or individual leaves can be separated for fresh salad mixes. Try combining with steamed peas and carrots as a vegetable side. Enjoy!