Herb: Squaw Grass


Latin name: Leymus triticoides


Synonyms: Elymus triticoides


Family: Gramineae (Grass Family)



Edible parts of Squaw Grass:

Seed - cooked. Used as a piäole. The seed can be ground into a flour and used to make bread, cakes, porridge or as a cereal. The seed is rather small and fiddly to harvest. The hairs on the seed must be removed before consumption. The N. American Indians would singe the seed in order to remove these hairs.

Description of the plant:



Plant:
Perennial


Height:
120 cm
(4 feet)

Flowering:
May to
July

Habitat of the herb:

Dry to moist river flats, saline meadows and sand dunes.

Other uses of Squaw Grass:

The leaves are used in basket making and for making mats, rope, paper etc.

Propagation of the herb:

Seed - sow mid spring in situ and only just cover the seed. Germination should take place within 2 weeks. If the supply of seed is limited, it can also be sown in mid spring in a cold frame. Only just cover the seed. When large enough to handle, prick the seedlings out into individual pots and plant them out in summer Division in spring or summer. Very easy, larger clumps can be replanted direct into their permanent positions, though it is best to pot up smaller clumps and grow them on in a cold frame until they are rooting well. Plant them out in the spring.

Cultivation of Squaw Grass:

Dry to moist river flats, saline meadows and sand dunes.

Medicinal use of the herb:

None known

Known hazards of Leymus triticoides:

None known

Plant information taken from the Plants For A Future.