Cooking with Lesser Celandine

by Renee Lindstrom, GCFP – Living in Natures Love Lifestyles

Lesser Celandine


This little plant has been labeled an invasive in #yyj’s Greater Victoria Communities.  I imagine that it isn’t well-known as a culinary, medical and cosmetic herb.  I found that it was very much like eating spinach after trying out some ways of cooking with this tenacious plant.  I had read some old recipes and interested in giving it a go.  There was no taste eating the raw leaves, however that changed after steaming.  Frying the stems and bulb-lets and eating with olive oil was tasty and easy to make.

Here are some old recipes:

  • The small bulb-lets of the root are cooked for a few minutes in boiling water and served with olive oil and course sea salt.
  • The leaves are boiled and eaten as a vegetable.
  • The bulb-lets and tubers can be fried, boiled, or roasted.

The leaves are best eaten before they go into flower.  Once they flower the juice is too strong and can become toxic.

Read more on Lesser Celandine 

Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

Copyright 2014 – 2018  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000