Pacific Silverweed (formerly Argentina egedii) is a resilient and beautiful native perennial valued for both ecological restoration and traditional uses. Spreading by creeping rootstocks, it forms dense mats of silvery-green foliage, accented in spring and early summer with cheerful yellow blossoms. Pacific Silverweed thrives in wet and salty soils—ideal for damp meadows, rain gardens, or shoreline edges—and plays a key role in habitat-building and erosion control. Historically and still today, its starchy roots are harvested as a traditional food by many coastal Indigenous peoples.

Where Can You Grow Pacific Silverweed?
Best suited to Zones 4–9, Pacific Silverweed grows naturally along coastal zones, riverbanks, wetland margins, and even salt marshes. It tolerates flooding, poor drainage, and salinity—perfect for ecological landscaping in tricky wet areas.

History and Historical Uses
Long used by Indigenous communities across the Pacific Northwest, Pacific Silverweed's tuberous roots were traditionally steamed or roasted in pit ovens and served as a nourishing staple food. Medicinally, it was also valued for its astringent properties. Its ecological role as a stabiliser in wetlands and erosion-prone areas continues to make it a cherished plant in native restoration projects.

Canadian Zone Information
Zones 8–9: Plant in spring or fall; suitable for coastal and wetland restoration.
Zones 5–7: Best established in spring; protect young plants from summer drought.
Zone 4: Hardy with snow cover; mulch in exposed areas to protect root crowns.

How to Grow and Harvest Pacific Silverweed
Planting: Direct sow or transplant into moist soil in spring or autumn.
Watering: Keep consistently moist; thrives in saturated conditions.
Harvesting Roots: Wait 2–3 years for established plants; dig roots in autumn.
Maintenance: Tolerates mowing and flooding; spreads vigorously with time.

Seed Saving Tips for Future Supply
Allow Flowers to Mature: Let some plants form seeds after blooming.
Harvest Seeds: Collect dry seed heads once they begin to brown.
Clean and Dry: Remove chaff and air-dry thoroughly.
Storage Life: Store in a cool, dry place; seeds remain viable for up to 3 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)