GREENS, Sochan Cutleaf (Coneflower Leaves)
Seeds per pack ~ 50
Packed for 2024
R. laciniata is a perennial plant native to central and eastern North America that has been introduced around the world for ornamental purposes. In some introduced areas it is considered an agricultural and environmental weed as it can form dense monocultures which can outcompete and reduce native biodiversity. R. laciniata reproduces by producing a large number of seeds which can remain viable in the soil for at least three years and it can also regenerate from rhizome fragments.
Sochan, also known as the Cutleaf Coneflower or Rudbeckia laciniata, is a perennial plant that is notable for its edible qualities and cultural significance, particularly to the Cherokee people. The young shoots and leaves of Sochan are harvested in early spring and are considered a delicacy. These parts of the plant can be quickly sautéed and enjoyed as a leafy green. As the plant matures, its flavor intensifies, and the stems become tougher, making only the leaves suitable for consumption. The leaves should be cut into bite-sized pieces to avoid textural issues when they become tougher.
Sochan has been traditionally used as a potherb, meaning it is usually cooked rather than eaten raw. This cooking process is believed to potentially remove toxins, although there's little evidence of their presence. The plant is somewhat toxic to livestock, so it's handled with care in areas where animals graze.
Rudbeckia laciniata is also widely cultivated for ornamental purposes, and several cultivars have been developed, such as 'Herbstsonne' ("Autumn Sun") and 'Starcadia Razzle Dazzle', both of which have received the Royal Horticultural Society's Award of Garden Merit. The plant's ability to spread via underground stems makes it suitable for large sites, but it may require management to prevent it from becoming invasive.
In the culinary world, Sochan pairs well with strong flavors, such as pork, due to its robust aster-like taste. Classic recipes often combine Sochan with meat, such as in dishes with venison bacon or lamb. It is a versatile green that can adapt to various cooking methods and flavor pairings, making it a cherished ingredient in traditional and modern cuisine alike.