- Native to Michigan!
- Full SPRING Sun to Partial Sun
- Grows in shallow water, wet boggy soils or edges of ponds
- Propagates by seed!
- Flower buds may be cooked and pickled in vinegar for use as a substitute for capers. Young leaves are also edible as cooked greens when boiled. No part of this plant should ever be eaten raw however.
- 12” H x 18” W
- Bright Buttercup Yellow flowers make this plant a stand-out in Spring
- Add some Spring Peepers and you have quite the show!
Click Here for more information:
https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=286073