The green-headed coneflower, also known as sochan, is a versatile and nutritious plant that was once a staple in the Cherokee diet. Its edible leaves and shoots can be harvested from early spring until late summer. Sochan is rich in vitamins and minerals, making it a healthy addition to your meals.
This plant, which resembles a miniature sunflower, grows well in moist areas like stream beds, floodplains, and woodland edges. It can be easily identified by its yellow flowers in late summer, or by its deeply-lanced leaves close to the ground.
Sochan can be prepared in various ways, such as sautéed in butter, olive oil, or bacon fat, added to soups, or eaten raw in salads. A recipe for a sauté of potatoes, bacon, and sochan is provided, showcasing the plant’s versatility and flavor.
The Eastern Band of Cherokee Indians have a special connection to sochan, negotiating an agreement with the National Park Service to forage the plant in the Great Smoky Mountains National Park. This reflects their deep cultural ties to the land and the plant itself.
Overall, sochan is a delicious and nutritious addition to your diet, with a unique flavor profile and versatile cooking options. By incorporating this plant into your meals, you can experience a taste of Cherokee tradition and maintain a connection to the land.
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