Sochan, cut-leaf or green-headed cone flower, is native to most of the continental United States. Its native distribution dips into the Florida panhandle, so some consider it native to here. It is one of the favored greens of the Cherokee.

Soil: We expect it to appreciate a little improvement in our native poor soils.

Water: This plant appreciates wet areas, and will probably grow better if irrigated.

Sun: Part sun to shade

Cold: Cold is no problem, though it shrinks to a small ball of leaves in the winter

Propagation: It spreads rhizomatously and can be propagated by seed or cuttings of the rhizomes

Pests: None known

Other problems: Leaves are usually best in the spring. Not a heavy producer.

Harvesting, storage, and preparation: In the Spring, Sochan produces a bunch of large leaves. It is these young leaves that are generally harvested. They can be stored by freezing or dehydration. Sochan is traditionally prepared by boiling and discarding the water. It is then fried in oil and spices, sometimes mixed with poke weed and/or creasy greens (winter or upland cress). Some cooks recommend adding a bit of vinegar. Teas and infusions have uses in herbal medicine, but pregnant women are recommended to avoid the tea, though they can eat the greens prepared as described.

Additional references: http://www.mynewsletterbuilder.com/tools/published.php?action=view&newsletter_id=1409608353

Top photo: http://www.michigan.gov/dnr/0,1607,7-153-10370_12146_12213-36450–,00.html