SKU: 8215193429
white snake root plant

white snake root plant White Snakeroot – Experimental Farm Network Seed Store

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Description

white snake root plant White Snakeroot – Experimental Farm Network Seed StoreAgeratina altissima Origin: Eastern North America Improvement status: Wild Seeds per packet: ~200 BOTANICAL SAMPLE NOT GERMINATION TESTED Life cycle: Perennial White snakeroot is a pretty perennial best known as the cause of "milk sickness," a sometimes fatal condition brought on by drinking milk from animals that have been eating this plant (Abraham Lincoln's mother is believed to have succumbed to milk sickness). It can cause animals to get sick as

Ageratina altissima

Origin: Eastern North America

Improvement status: Wild

Seeds per packet: ~200

BOTANICAL SAMPLE - NOT GERMINATION TESTED

Life cycle: Perennial

White snakeroot is a pretty perennial best known as the cause of "milk sickness," a sometimes fatal condition brought on by drinking milk from animals that have been eating this plant (Abraham Lincoln's mother is believed to have succumbed to milk sickness). It can cause animals to get sick as well, so it's definitely a plant that people who manage livestock should learn to identify and do their best to keep away from their animals. People should not consume this plant either.

Insects, on the other hand, have plenty reasons to love this plant. Native to the eastern half of North America, many bugs rely on it as a critical source of late-season nectar and pollen. Flowering from late summer to frost, in some places its the only flower around late in the year, making it a crucial "hunger gap" food source for many native insects. It's attractive to a wide range of species, including leaf-cutting bees (Megachile spp.), Halictid bees, wasps, various flies (Syrphid, Tachinid, bee flies, & others), butterflies, and moths. Many of these are parasitoids and predators that help keep pest insects in check. The leaves are also a food source for the larvae of many species, including gall flies and the beautiful ruby tiger moth (Phragmatobia fuliginosa). Given the terrifying downward spiral of insect populations, growing native plants like white snakeroot provides an important service to the whole biosphere.

Snakeroot gets its name from the reported use of the plant among indigenous peoples as a treatment for snakebites — though it is no longer believed to be effective for this purpose. It's said that a Shawnee woman taught a white woman about the toxic nature of this plant in the 1830s, and that ultimately led to the broader settler-colonizer population understanding its dangers. Some herbalists still find uses for this plant, including using root tea for fever. diarrhea, and kidney stones, and burning the leaves to revive unconscious people. We don't have enough information to recommend any of these practices. But for all of the reasons listed above, we still think this is a great plant to grow!

Formerly classified as a species of boneset (Eupatorium genus), it has been now reclassified as Ageratina. Our seeds come from our friend Aaron Parker of Edgewood Nursery in Maine.

GROWING TIPS: White snakeroot can handle a range of placements, from shade to sun. In its natural habitat it can often be found along forest edges, in rocky areas, or in dappled shade in woodland clearings. The plant can grow to between 3 an 5 feet tall, so in the garden it is best as a background plant. It's good for that shady corner where nothing else grows. This plant can get weedy if you give it half a chance, so keep an eye on it.

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SKU: 8215193429

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4.0 ★★★★★
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Booksalottle
Fort Morgan, US
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot. I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues. I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware. ================================ Regarding the 3 Photos and 1 video I've Attached: (Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.) Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina. Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast. Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking. ================================ TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven: (Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware) 1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots. I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food. 2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking. 3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking. 4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought. 5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time. 6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
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Reviewed in the United States on July 2, 2018
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Verified Purchase
Nicholas Wilson
Los Angeles, US
★★★★★ 5
Nice BIG enameled cast iron dutch oven. like LeCreuset but costs less
Color: Blue, Size: 6-Quart
This is nice quality, similar to the far more costly French LeCreuset brand. I was surprised how big this model is, possibly too big for my small kitchen and limited storage space. I store it in the oven. It would be great for baking sourdough boule bread.
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Reviewed in the United States on May 13, 2026
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Verified Purchase
JoiceMaynard
Omaha, US
★★★★★ 5
Enamel finish
Color: Matte Navy, Size: 6-Quart
This is an amazing pot, got the 6 Qt for beautiful roast dinners and for baking bread. All comes out evenly baked. Cast Iron is best and it has a nice finish for easy clean up.
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Reviewed in the United States on April 24, 2026
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Verified Purchase
Patience Warnick
Cuba, US
★★★★★ 5
They are similar to very expensive knives. Very high quality.
Color: Brown
These knives are super high quality and very very sharp. Well worth the money.
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Reviewed in the United States on April 28, 2026
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Verified Purchase
John C. Balch
Houston, US
★★★★★ 5
Much Nicer Set Than I'd Expected.
Color: Brown
Heavyweight blades, nice handles, good balance and SHARP! I cut myself the first time I used a knife from this set - so be careful - but hey, better sharp than not. Does not take up a lot of counter space and the wood block is quite beautiful. Just the right number and types of knives - no BS scissors or stupid sharpeners bulking it out. Well done - very pleased.
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Reviewed in the United States on September 9, 2024

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