Uvularia sessilifolia – Wild Oats

Wild Oats have alternate leaves that attach directly to the stem. In late April-early May the plant produces a yellow-cream colored flower.

Wild Oat shoots can be eaten raw after the leaves are stripped away. Flowers can be added raw to salads. Leaves can be cooked and eaten as a green. The plant has rhizomes which can be eaten raw or cooked.

Wild Oat roots have also been turned into a medicinal tea to treat diarrhea and facilitate healing of broken bones. The plant should only be harvested in areas where it is abundant.

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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.