Ranunculus repens, the creeping butterfup. sceleratus were introduced from Europe.Īmong the Native Americans who consumed buttercups in various ways were the: Cherokee, Gosiute, Miwok, Neeshenam, Iroquois, Acoma, Inuktitut (Eskimos) Keres, Laguna, Mendocino, Pomo, Hesquiat, Makah, Quileute, and Costanoan. rattanii (seeds parched) Ranunculus pallasii (shoots and young roots boiled) Ranunculus polyanthemos (leaves pickled first in salt water then added to cheese) Ranunculus reptans (roots cooked on hot rocks) Ranunculous repens (leaves boiled, flowers pickled after boiling) Ranunculus sativus (raw stems eaten as is) and Ranunculus sceleratus (leaves boiled and or fermented.) R. eisenii (seeds parched) Ranunculus occidentalis var. Which ones have been consumed? Ranunculus abortivus (leaves boiled) Ranunculus acris (leaves boiled) R anunculus aquatilis (entire plant boiled) Ranunculus bulbosus (roots, much boiled or after drying, young flowers pickled, ) Ranunculus californicus (seeds parched and pulverized, there are about 30 per pod and are approximately 18% protein, 26% oil) Ranunculus cynbalaria (mature leaves boiled) Ranunculus edulis (tubers, young stems and leaves boiled) Ranunculus ficaria (young leaves eaten raw in salads, bleached stems cooked and eaten, bulbils - both leaf axils and roots - cooked with meat and eaten, flower buds substituted for capers) Ranunculus inamoenus (roots cooked) Ranunculus lapponicus (leaves and stems boiled) Ranunculus occidentalis var. Ranunculus ficaria bulbils also grow in the leaf axils.
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