Ground-plum
StarAstragalus crassicarpus
Synonyms: Geoprumnon crassicarpum
Western Herbalism Properties
Traditional Uses
The Chippewa made extensive medicinal use of ground-plum, employing root preparations as an anticonvulsive, a hemostat, a stimulant, a tonic, and as a veterinary aid (Densmore, 1928; Smith, 1932). The Lakota and other Plains tribes (Dakota, Omaha, Ponca) reported the species in ceremonial contexts and as a minor food, with the green fruits eaten raw or cooked (Gilmore, 1919). Several Plains groups also used the fruit unspecified as food. Note: this North American Astragalus is distinct from the East Asian A. mongholicus/propinquus (Huang Qi) of Traditional Chinese Medicine.
Gallery
Botanical Description
Astragalus crassicarpus, commonly known as ground-plum or buffalo plum, is a low-growing perennial herb in the Fabaceae family native to the prairies and plains of central North America. It develops from a deep, woody taproot and produces several decumbent to ascending stems 15 to 40 centimetres long, often clothed in fine appressed hairs. The pinnately compound leaves bear 15 to 33 oblong to elliptic leaflets. Pea-like flowers in shades of cream, greenish-white, pink, or purple are borne in short axillary racemes in late spring and early summer. The most distinctive feature is the fruit: a thick-walled, fleshy, globose to plum-shaped legume 1.5 to 3 centimetres across, which ripens from green to reddish or yellow and becomes hard and dry at maturity. Ground-plum inhabits mixed-grass and short-grass prairies, dry rocky slopes, and open grasslands on calcareous or sandy soils.
Active Constituents
Triterpenoid (cycloartane/oleanane-type) saponins
Triterpene saponinConcentration: Not specifically quantified in this species
Saponins are the characteristic constituent class of the genus Astragalus. They have not been individually characterized in A. crassicarpus, so their presence here is inferred at genus level rather than documented for this species.
Flavonoids
FlavonoidConcentration: Not specifically quantified in this species
Flavonoids (flavones, isoflavones) are widespread in Astragalus and provide antioxidant activity, but specific flavonoid analysis of A. crassicarpus has not been published.
Nutritive pod constituents (starch, sugars, protein)
Primary metabolitesConcentration: Predominant in the fleshy immature pod
The thick, plum-like immature seedpods are the well-documented, edible part; they were eaten raw or cooked by Plains peoples as a food rather than valued for a specific phytochemical.
Preparation Methods
Food use (edible pods)
Parts: immature seedpods
The green, fleshy, plum-shaped unripe pods were eaten raw or cooked and were esteemed by Plains nations (Dakota called it pte-ta-wote, buffalo food); Pawnee ate them to quench thirst. Only the young pods are palatable.
Root decoction / syrup
Parts: roots
Ethnobotanical accounts describe boiling the root to make a sweet syrup taken for coughs and sore throats; leaves were used for digestive complaints and headache. Caution: many Astragalus (locoweeds) accumulate the toxic indolizidine alkaloid swainsonine, aliphatic nitro compounds, or selenium; positive species identification is essential, and toxic congeners should never be substituted.
Historical Texts
Melvin R. Gilmore, 'Uses of Plants by the Indians of the Missouri River Region'
Documented 1919 (recording earlier Dakota, Lakota, Pawnee and Omaha-Ponca practice)References
This information is for educational purposes only and is not intended to replace professional medical advice. Always consult a qualified healthcare provider before using any herbal remedy, especially if you are pregnant, nursing, or taking medications.
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