Solomon’s Seal ‘Variegatum’ (Polygonum multiflorum variegatum) forms beautiful clumps of green leaves edged in white. The stems are arching with white, bell-shaped flowers that appear in June. The young spring shoots can be eaten once cooked. Boiled, they are used as a substitute for asparagus. The root, rich in starch, should be soaked in water for a while to remove bitter substances. The root was mainly used during times of famine, when it was ground into powder and made into bread.