November 2024: Rooreh

This month’s seed kit features Rooreh. To support our environment, some seed kit materials are now available digitally. Follow the links to download a planting log and recipes!

Rooreh

Rooreh, formerly known as Miner’s lettuce, is a delightful plant with rounded, almost heart-shaped leaves and small white flowers when mature. Rooreh’s leaves, stems, and flowers are edible and they can be enjoyed either in a salad or cooked as greens. 

Planting Instructions

Culture:  This California native is found in woodland areas and prefers a damp, cool environment. Start in late fall to early spring either in containers or in the garden. If starting in the garden, select a protected area with some shade. Lightly cover seeds with about ¼ inch of soil and gently firm.

Water:  Water gently to keep soil and seeds in place. Keep soil moist, but not saturated, until seedlings emerge. Thereafter, provide water as needed to prevent the overdrying of soil and wilting of the leaves.

Harvest:  Can be harvested anytime after second leaves have formed. For continuous harvest, snip stems as needed.

Note:  Rooreh is an annual that dies back as we enter the warm season. It is known to reseed itself and can be invasive. If you do not want Rooreh next year, be sure to remove the entire plant before it goes to seed.

More About Rooreh

Rooreh (Claytonia perfoliate) is an annual groundcover plant native to Mexico, the western coastal states of California, Oregon, and Washington, as well as British Columbia, Canada's westernmost, coastal province. C. perfoliate has been known by many names. It was once commonly called Miner’s lettuce after miners, drawn to California during the gold rush, observed indigenous peoples using the plant and adopted it into their diet, helping them stave off scurvy. The Chochenyo, a division of the Ohlone people who resided in the East Bay of California (i.e., Alameda County and Contra Costa County), knew the plant as maarah. Today, the preferred name for C. perfoliate is Rooreh, the most common name used by the Ohlone peoples, to acknowledge the history of cultivation and use by the indigenous peoples of California, their role in teaching western settlers and miners the dietary value of the plant, and in recognition of the harms that those settlers and miners inevitably inflicted on the indigenous peoples of California.

Rooreh has been cultivated by the Indigenous peoples of California for thousands of years and played a crucial role in helping western settlers and Gold Rush miners prevent scurvy, as it is an excellent source of iron and vitamins A and C. Nearly all parts of the plant, minus the roots, are edible and have a mild, earthy flavor akin to spinach. Rooreh is often consumed raw, in salads, pesto, or as a garnish, but may also be boiled, like spinach, or added to soup.

Rooreh Lettuce Cream Soup

 Serves: 4    Prep time: 10 minutes   Cook Time: 30 minutes 

Ingredients:

• 1 large shallot, diced 
• 1.5 lb. Rooreh lettuce, spinach, or other lettuce 
• 1 cup of milk or cream 
• 1/4 tsp. of cayenne pepper 
• 1 tsp. of kosher salt
• 2 cloves of garlic, minced 
• 3 cups of vegetable or chicken stock 
• 2 tbsp. of extra virgin olive oil or butter 
• 1/8 tsp. of nutmeg 
• ½ tsp. of ground black pepper 

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the diced shallots and sauté for 5 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute.
2. Add potatoes and vegetable broth. Bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, about 20 minutes. Add the Rooreh and cook until tender, about 4 minutes. 
3. Remove from heat and either transfer to a blender or use an immersion blender. Pulse the blender to puree until smooth. Return the puree to a clean pot and add heavy cream or coconut milk. Stir over medium-high heat.  
4. Add cayenne pepper, nutmeg, and season with salt and pepper to taste. Serve with croutons or crusty bread.

Craft: Native American Stick Game

You’ll Need:

• 6 popsicle sticks
• 10 counters (like lima beans, stones, or coins)
• Markers or paint

Instructions:

1. Decorate one side of each stick, leaving the other side blank. Look for inspiration in traditional Native American patterns.
2. Place the counters in a central pile between the players.
3. Players drop the sticks about 5-6 inches above the table. Points are awarded based on how the sticks land:
   • All designs up: take 3 counters
   • All designs down: take 2 counters
   • Half up, half down: take 1 counter
4. The turn moves to the next player if no scoring combination is achieved.

When the central pile is gone, players take counters from each other. The game ends when one player holds all the counters.

This game fosters fun and connection, providing insight into Native American culture and traditional pastimes.