Fireweed Plant: Surprisingly, it's Not Hot


| 7/25/2012 5:06:30 PM


Tags: Fireweed, Chamerion Angustifolium, Herb Profile, Fireweed Jelly, Recipes, Tips, Desiree Bell,

d.bell2Desiree Bell is inspired by botanicals and natural materials. She is a vegetarian who has a certificate in herbal studies and a certificate from Australasian College of Health Sciences in Aromatherapy. Visit her blog Beyond A Garden.

What do you visualize a plant with the name fireweed would look like? Fireweed (Chamerion angustifolium) belongs to the primrose family (Onagraceae) and has showy flowers that have four petals and vary in hue from bright pink to white. The lower flowers mature first and the uppermost bloom toward the end of summer. The leaves are long, narrow and willow-like. In the fall, downy seeds are released from the pods. Fireweed’s habitat ranges from burned out and logged areas to meadow and gravel areas. They can be in their natural habitat from northern Alaska and the Yukon to California. 


Firewood Field 7-25-2012
Photo by Wayne Cowan 

In early spring, the shoots can be harvested and eaten raw, steamed or blended into stews and casseroles. The young leaves can be picked in late spring before the plant flowers and used in a green salad or vegetable dish. Summer is when the buds and flowers are ready to be picked; they will make a colorful addition to salads. Add the flowers to sweet creations like candy, syrups and ice cream. Honey is made primarily from fireweed nectar and has a distinctive, spiced flavor. Jelly is also a popular product made out of the herb. Visit Food.com for a Fireweed Jelly recipe

Firewood Blossoms 7-25-2012
Photo by Desiree Bell 

Fireweed Tea 7-25-2012
Photo Credit Desiree Bell




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