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Redmaids (Calandrinia ciliata menziesii)

C. menziesii. Torr.&Gray.
Common Name Latin Name Plant Family
Calandrinia ciliata menziesii

None known

  • Medicinal Use

    None known

  • Edible Use

    Leaves and young shoots – raw, cooked or used as a garnish[46, 61, 95]. The leaves contain oxalic acid and so some caution is advised, see the notes above on toxicity.

    Seed – raw or ground into a meal[106, 161]. The seed can also be cooked as a pi–ole[257]. The seed is very small and fiddly to harvest, especially since it ripens intermittently over a period of several weeks[K]. However, it is rich in oil and was often collected in large quantities by native North American Indian tribes[257].

  • Cautionary Notes

    The plant contains oxalic acid, so it should only be used in moderation[144]. Oxalic acid can lock up certain of the nutrients in food and, if eaten in excess, can lead to nutritional deficiencies. It is, however, perfectly safe in small amounts and its acid taste adds a nice flavour to salads. Cooking the plant will reduce the quantity of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones and hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[238].

Cultivation & Habitat

Seed – best sown in situ in spring since it strongly resents root disturbance. Germination usually takes place within 1 – 3 weeks at 20¡c[138].
Prefers a hot sunny situation on a poor dry sandy soil[200]. Plants are intolerant of root disturbance, they are best treated as half-hardy annuals and sown in situ[1].
South-western N. America – California.

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*None of the information on this website qualifies as professional medical advice. Take only what resonates with your heart and use your own personal responsibility for what’s best for you. For more information [brackets] [000], see bibliography.