|Locale||Salt water shore line|
The bloodroot itself appears as thick, crooked tendrils which are black and oily. The skin of the tendrils is fibrous and tough. The inner meat is dark red and very moist. The tendrils grow in clusters of 6 to 12 and grow between 30 and 50 centimeters long. Above ground, the plant appears as a tiny cluster of twisting twigs and small dark green spade shaped leaves.
The fleshy red meat of these roots can be ground into a paste which, if applied to an open wound, will cause the blood to coagulate instantly gluing the wound shut. The paste also acts as a mild pain reliever. Bloodroot is very effective at reducing the severity of blood fever.
If the roots are eaten, it causes the blood of the animal to thicken and coagulate. Breathing will become difficult and painful cramps will spread throughout the body. If enough roots are eaten (about 7 to 10 roots for an adult human male), the effect is severe enough that it can lead to heart failure and death within an hour. Because of its very bitter flavor, bloodroot is not useful as a covert poison and is typically not used by assassins.
The tiny leaves of the bloodroot herb are often dried, crushed and used as a spicy additive in many dishes.
This website was last updated January 6, 2018. Copyright 1990-2018 David M. Roomes.