Conopholis Americana in oak forest, NY state.
Resembling a group of fallen pine cones, this plant is often overlooked or misunderstood by hikers and naturalists. It goes by many names: Bear Corn, Bumeh, American Squaw Root... This is Conopholis Americana, a highly unique plant that also has tremendous medicinal value.
You may notice that the plant, which is indeed often confused for a mushroom, is not green. In other words, it does not contain chlorophyll or chloroplasts—it cannot photosynthesize. Instead, it parasitizes the root nodules of trees, usually oaks, using sucker-like roots of its own called haustoria. After it establishes this parasitic relationship with a tree, it is able establish a cluster of fruiting plant bodies that produce seed to spread the plant to other susceptible host trees. Typically, a stand of bear corn will grow in the exact same spot every year for 3-7 years, after which point it will die.
Conopholis Americana range (USDA)
While bear corn isn't as popular as stinging nettle or sage in terms of its medicinal use, it is a strong tool in its own right, and can be applied to many problems that are very common, especially in female health today. I have used bear corn personally for family members struggling with irregular menstrual cycles and hormonal imbalances. This has had great success, and one person even saw a complete reversal of their irregular periods, stating they had the "most normal cycle in three years". Traditionally, bear corn has been used to treat symptoms of menopause. Hopefully, one day I will be able to learn directly from an elder in a Native American culture that uses the plant, but for now I cannot accurately speak to how those peoples use this medicinal plant.
Harvest bear corn in the spring, only where it grows abundantly. Be sure not to over-harvest, and understand that the plant may be rare in some areas and common in others. Harvest only one-three stems from each cluster, and also the root if you wish to use it for medicine as well. Prepare the plant by simmering on low heat for 15-25 minutes after bringing water to a low boil. Dry thoroughly to store. Taste should be sweet and aromatic like corn you'd find at the store.
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