sochan/cut-leaf coneflower (#4)
Plant details:
Genus & species: Rudbeckia laciniata
Plant type: Herbaceous perennial
Hardiness: Zone 3 to zone 9
Sun: Full sun to part shade
Soil type: Will grow in most soil types, prefers a loose soil rich in organic matter
Soil moisture: Moist, well-drained
Planting Instructions: Plant divisions about 18 inches apart
Plant details:
Genus & species: Rudbeckia laciniata
Plant type: Herbaceous perennial
Hardiness: Zone 3 to zone 9
Sun: Full sun to part shade
Soil type: Will grow in most soil types, prefers a loose soil rich in organic matter
Soil moisture: Moist, well-drained
Planting Instructions: Plant divisions about 18 inches apart
Plant details:
Genus & species: Rudbeckia laciniata
Plant type: Herbaceous perennial
Hardiness: Zone 3 to zone 9
Sun: Full sun to part shade
Soil type: Will grow in most soil types, prefers a loose soil rich in organic matter
Soil moisture: Moist, well-drained
Planting Instructions: Plant divisions about 18 inches apart
Orders come as 3 or 12 root crown divisions.
Sochan, or cut-leaf coneflower, is an edible wild green and perennial vegetable native to the eastern US. When most people learn about eating sochan it comes with a description as being a notable spring green of Cherokee use. Often it is prepared similarly to southern-style greens. Leaves are boiled, the water discarded, and the leaves are then cooked in a fat of some sort. Sometimes vinegar is added. I generally prefer to eat sochan raw in small quantities in a salad, or simply while out in the landscape. It has a potent flavor, a green and slightly medicinal carrot-esque pungency, similar to and slightly stronger than oxeye daisy.
