Perideridia gairdneri (H. & A.) Mathias
Slender hairless perennial from a tuberous-thickened root; stems leafy, solitary, 40-120 cm tall. Leaves several, well-distributed along the stem, once or sometimes twice pinnately divided into long, narrow segments, leaf stalks sheathing basally. Flowers white or pinkish, small; several to many in small compact heads united into one to several compound umbels; involucral bracts lacking. Fruits nearly spherical, 2-3 mm in diameter, slightly flattened, hairless and prominently ribbed (Pojar and MacKinnon, 1994). Photo by Moralea Milne.
Dry to vernally moist open forest, meadows and mossy or grassy slopes; low to mid-elevations; scattered but locally common. Occurs from southern B.C. to southern California and east to Saskatchewan, South Dakota and Colorado.
soil reaction salinity
Slightly acid to mildly alkaline.
Dry to fresh, moisture-deficient sites.
Very shade intolerant.
Climax on drier sites, seral on moister sites.
bec zone subzone status
Meadow communities in Garry oak ecosystems.
Potential reclamation species for dry, open sites.
Roots boiled and eaten, or dried and pounded to make flour with an anise seed-like taste (Pojar and MacKinnon, Turner 1995).
fruit ripening time
July - August
seed collection time
no seeds per kg
50 - 65 %
collection and abstraction
Hand collect seeds in August when seeds have turned brown and are easily stripped off inflorescence into paper bags.
Store seeds in sealed containers at 5º C. Seed will retain viability for up to five years.
fruit seed dormancy treatment
Sow seeds in fall and allow natural stratification, or sow stored seeds in the spring after six to eight weeks of cold, moist stratification.