Rhexia virginica L.

Stems 2–10 dm from an often tuberous-thickened, otherwise fibrous-rooted base, subequally quadrangular and evidently winged, usually ± bristly at the nodes, otherwise bristly to glabrous; lvs ovate to lance-ovate, 2–7 cm, usually a third to half as wide, sometimes bristly on one or both sides; hypanthium smooth or bristly, 7–10 mm at maturity, the neck mostly shorter than the body; sep narrow, acute or acuminate, 2–4 mm; pet rose-lavender, 15–20 mm, often bristly on the back; anthers 5–7 mm; 2n=22, 44. Moist, open places; N.S. to Wis., s. to Fla. and Tex.

It is a temperate plant. It grows in wet or moist sandy soil. It suits hardiness zone 4.

The tender leaves can be added to salads. The leaves can be cooked by boiling for 10 minutes then served with lemon or vinegar. The tubers can be chopped and added to salads or eaten raw. The leaves and stems are used to make a sour drink.

Can be grown by divisions or seedlings.