The root of the Canadian milkvetch (Astragalus canadensis), at its best in spring and fall, is traditionally cooked in broth for its medicinal properties.

From the legume family, it has the very special power of being able to use atmospheric nitrogen for its growth, possible then in poor soils. The Canadian milkvetch works well in dry soils. Although its flowers are pretty, we may have to think about cutting them before the seeds form, for fear of being invaded, especially since we will already have to manage the expansion of the roots which are in fact rhizomes tracing their path horizontally. To control it, it will be enough to make a big broth for the winter!