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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Wild Oats (Uvularia sessilifolia) is a native woodland plant in the lily family.
![](https://eattheplanet.org/wp-content/uploads/2024/02/343329714_3423413787976603_8826909231137707793_n.jpg)
Wild Oats have alternate leaves that attach directly to the stem. In late April-early May the plant produces a yellow-cream colored flower.
![](https://eattheplanet.org/wp-content/uploads/2024/02/343452139_784762912820058_1570455787915513200_n.jpg)
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.
![](https://eattheplanet.org/wp-content/uploads/2024/02/343195811_747955173635420_8192575171814398319_n.jpg)
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.