Our Facebook Group page



Sochan (Rudbeckia laciniata), 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.

More photos on Flickr: https://www.flickr.com/search?sort=relevance&text=Rudbeckia%20laciniata
Photo (at left): http://www.michigan.gov/dnr/0,1607,7-153-10370_12146_12213-36450–,00.html


6 comments to Sochan

  • Have you guys tried eating it yet? This is quite interesting.
    You folks have the awesomest selection!

  • chad ananda

    ive been nibbling on this in the wild for years, excited to grow out some root divisions this year. it reminds me of oxyeye daisy and i think it goes great with beans or stir fried with onion

  • Tom

    I have had them and they have very good, sweet flavor. Mine have been simmered in a little water until well wilted, also drank the pot liquor. Be advised this plant resembles poison hemlock and grows in the same areas.

  • Tom, it would be hard to confuse sochan with poison hemlock. the leaves and growth patterns are quite different.

    Sochan is a tasty, nutritious green that is easy to grow and comes back year after year.

  • I tried it for first time at friends fish fry. Was excellent mixed with other greens and seasoning. Will definately include it for my wild harvesting!

  • Christine

    Eric Toensmeier, It’s delicious. Haven’t met anyone I have introduced it to, who didn’t like it.

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>