Formerly cultivated for its edible root, Potentilla anserina (Silverweed) is a low herbaceous perennial forming attractive rosettes of silky, lacy, silvery leaves, 4-8 in. long (10-20 cm), adorned with 9-31 deeply toothed leaflets. From early to late summer, 5-petaled, bright yellow flowers, 1 in. across (2.5 cm), bloom atop leafless stalks rising from a runner node. Silverweed spreads vigorously by its running roots which creep along the ground, rooting at the nodes to form new plants. All parts of this plant are edible. The leaves can be added to salads or used to make tea. The roots can be eaten raw, cooked or dried. They are said to have the flavor of parsnips or sweet potatoes when cooked. Medical herbalists consider this plant to have a number of medicinal applications, including uses as an astringent, antispasmodic, diuretic, haemostatic, odentalgic and tonic. A very easily grown plant, Silverweed is a perfect choice for moist soils, ponds and streams margins. Good for erosion control.

• Grows up to 6-12 in. tall (15-30 cm) and 12-36 in. wide (30-90 cm). Will spread and reseed in the garden.
• Performs best in full sun or light shade, in average, moist, well-drained soils. Drought resistant once established.
• Virtually pest and disease free. Rarely if ever troubled by browsing deer.
• Native to Europe.