Lemon scurfpea
Psoralea lanceolata
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Pl. ABDD — Psoralea lanceolata
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IOverview
Overview
Lemon scurfpea (Psoralea lanceolata) is a perennial plant native to the western and central United States, thriving in habitats such as Arizona, California, Colorado, Idaho, Kansas, Montana, Nebraska, Nevada, New Mexico, North Dakota, Oklahoma, Oregon, South Dakota, Texas, Utah, Washington, and Wyoming. Known for its edible roots, this plant can be found growing in full sun, preferring dry to moist conditions with light (sandy) or medium soil. Standing at about 0.6 meters tall, lemon scurfpea is recognized by its distinctive leaves that are lance-shaped, contributing to its scientific name and making it a notable ornamental addition to gardens.
Quick answers
What is Lemon scurfpea?
Lemon scurfpea (Psoralea lanceolata) is a perennial plant native to the western and central United States, thriving in habitats such as Arizona, California, Colorado, Idaho, Kansas, Montana, Nebraska, Nevada, New Mexico, North Dakota, Oklahoma, Oregon, South Dakota, Texas, Utah, Washington, and Wyoming.
Growingconditions · propagation · uses
VCultivation
Cultivation
Lemon scurfpea thrives in full sun and prefers well-draining soils that are either light (sandy) or medium. It is drought-tolerant but can also handle moist conditions. This perennial grows to about 0.6 meters tall and is hardy in temperate regions, found naturally in states like Arizona, California, Colorado, Idaho, Kansas, Montana, Nebraska, Nevada, New Mexico, North Dakota, Oklahoma, Oregon, South Dakota, Texas, Utah, Washington, and Wyoming. For propagation, roots can be used, making it easy to expand your garden or share with others.
Light
Full sun
Water
Dry, Moist
Soil
Light (sandy), Medium
Life cycle
Perennial
Mature size
0.6 m tall
For first-time growers
How to grow Lemon scurfpea for the first time
8steps
Start with a simple, light-loving perennial that thrives in dry to moist conditions.
- 1
What you'll need
Lemon scurfpea seeds or young plants, a small trowel, and a watering can.
- 2
Best time to plant
Plant in spring after the last frost or in fall before the first freeze.
- 3
Soil and container prep
Choose a well-draining soil mix for containers. For in-ground planting, select a sunny spot with light sandy or medium soil.
- 4
Sowing or transplanting
Direct sow seeds 0.5 cm deep or transplant young plants into the prepared soil.
- 5
First two weeks
Water sparingly to keep the soil moist but not soggy, and ensure plenty of sunlight.
- 6
Ongoing care
Provide full sun exposure and water only when the soil is dry. Prune any dead or damaged parts as needed.
- 7
Harvest or pruning
Prune in late winter to early spring to encourage new growth and maintain shape.
- 8
Common mistakes
Overwatering, planting in heavy soils, and not providing enough sunlight are common pitfalls for beginners.
VIEdible & utility
Edible & utility
Edible parts:Root
Edible uses: The root of the lemon scurfpea is edible and can be prepared in various ways. It is often used raw or cooked, providing a unique flavor to dishes. Skip
Other uses:Erosion controlNitrogen fixer
Contextrange · companions · related
VIIDistribution
17 native · 0 introduced
Distribution
17 native · 0 introducedDistribution across0 continents· 17 native
Broader regions
native:Arizona, California, Colorado, Idaho, Kansas, Montana, Nebraska, Nevada, New Mexico, North Dakota, Oklahoma, Oregon, South Dakota, Texas, Utah, Washington, Wyoming
IXSpecimen gallery
1 image
Specimen gallery
1 imageXI
Explore further
Companion planting
XII
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