Epilobium angustifolium L.

Perennial from coarse, running, rhizome-like roots, erect, usually simple-stemmed, 1–3 m, puberulent in the infl, often otherwise glabrous or nearly so; lvs alternate, numerous and crowded, lanceolate or lance-linear, to 1.5(–2) dm, sessile or subsessile; racemes terminal, elongate; fls many, pink-purple (white); pet 1–2 cm, short-clawed; hypanthium not prolonged beyond the ovary; style basally hairy; stigma deeply 4-cleft; fr 3–8 cm; 2n=36, 72, 108. Many habitats, especially moist soils rich in humus, often abundant after fires; circumboreal, s. to N.J., O., n. Ill., Nebr., and N.M. June–Sept. (Chamaenerion a.; C. spicatum) Ours represent the tetraploid var. canescens A. W. Wood, in contrast to the more northern, diploid var. angustifolium.

It is a temperate plant. It commonly grows after fire. It grows around wetlands and marshes. It grows in temperate and Arctic regions. It is resistant to frost but damaged by drought. It suits hardiness zones 3-9.

A flour is made from the roots and used to make flat cakes. The vigorous young shoots are cooked and eaten with butter as an asparagus substitute. The leaves are eaten raw or boiled. They are also dried and used for tea. Young flower stalks are added to salads. The pith of the large stalks is chewed. It is also used to flavour and thicken soups and stews or made into ale or vinegar.

Plants can be grown from seeds or cuttings. The plant can be cut back and will sprout up again.