Overview

Alpine sweetvetch (Hedysarum alpinum) is a perennial herb in the legume family, Fabaceae, native to northern North America. Its edible root is starchy and sweet. The plant is known primarily as a traditional food source for Indigenous peoples of the Arctic and Subarctic.

Origin and history

In North America, alpine sweetvetch is widespread in northern Canada and Alaska, including the Yukon Territory [1][2]. The plant has been documented as a traditional food among Indigenous peoples of the region. The species was formally described by Carl Linnaeus in 1753.

Varieties and aliases

Common English names include alpine sweetvetch and wild sweet pea. In some Indigenous languages, the plant is known by local names that translate to “mouse food” or “groundnut,” referencing its use by small mammals.

Culinary uses

The root of alpine sweetvetch is the primary edible part. It is typically harvested after the plant has flowered. The root is eaten raw, often peeled, and has a crisp texture and sweet taste. It can also be boiled, roasted, or dried and ground into a flour for thickening soups or making porridge [3]. The plant is not cultivated commercially and remains a foraged food.

Cross-cuisine context

Alpine sweetvetch has no widely recognized analogue in Mexican cuisine. Its closest functional parallel in other LA-relevant cuisines is the use of wild starchy roots in Korean cuisine, such as deodeok (Codonopsis lanceolata) or doraji (Platycodon grandiflorus), which are also foraged, peeled, and eaten raw or cooked. However, those roots are bitter rather than sweet, and belong to different plant families. Comparison-by-function: alpine sweetvetch is most similar to the sweet, starchy roots of the legume family, such as the American groundnut (Apios americana), though it is not a direct culinary substitute.

Notes for cooks

  • Positive identification by flower color (pink to purple) and leaf structure is recommended, as similar-looking species may differ in edibility.
  • The root is best harvested in late summer or early fall, when starch content is highest.