Bistorta vivipara (L.) Delarbre

Scientific Name and Growth Form

Alpine bistort, scientifically named Bistorta vivipara (L.) Delarbre, is a perennial herb growing 5 to 15 cm (2 to 6 in) tall.

Root and Stem Structure

It has a thick rhizomatous rootstock and an erect, unbranched, hairless stem.

Leaf Surface Characteristics

Its leaves are hairless on their upper surfaces, but hairy and greyish-green on their lower surfaces.

Leaf Shape and Arrangement

Basal leaves are longish-elliptical with long stalks and rounded bases; few upper leaves are linear and stalkless.

Upper Spike Flower Structure

Tiny white or pink flowers grow on the upper part of a spike, with five perianth segments, eight stamens with purple anthers, and three fused carpels.

Lower Spike Bulbil Structure

Flowers on the lower part of the spike are replaced by bulbils.

Reproduction Method

Flowers rarely produce viable seeds, and reproduction normally occurs through bulbils: these small bulb-like structures develop in leaf axils and can grow into new plants.

Bulbil Development

Very often, a small leaf develops while the bulbil is still attached to the parent plant.

Bulbil Uses and Consumers

The starch-rich bulbils are a preferred food for rock ptarmigans (Lagopus mutus) and reindeer, and are also occasionally used by Arctic peoples.

Flowering Period

Alpine bistort blooms in June and July.

Abundance in Communities

It grows across many different plant communities, very often in abundance.

Typical Habitats

Its typical habitats include moist short grassland, yards, track edges, and nutrient-rich fens.

Flower Preformation Process

Like many other alpine plants, Alpine bistort is slow-growing and follows the process of flower preformation: it produces embryonic buds one year, which grow and open a few years after formation.

Organ Maturation Timeline

An individual leaf or inflorescence takes three to four years to reach maturity from when its bud forms.

Edible Parts Preparation

Edible parts can be prepared in specific ways: bulbils can be stripped from lower flower stalks and eaten raw; young roots are edible raw, while older roots require cooking; young leaves can be eaten either raw or cooked.

Root Consumption

Roots are eaten in Russia, particularly by the Samoyed peoples.