Slightly toxic
Effect:
cooling, pain-relieving, astringent, blood pressure-lowering, laxative, skin-reddening, worm-repellant, wound-healing
Areas of application:
minor wounds, warts, corns, burns, skin rashes, high blood pressure, bleeding
Parts of the plant used:
leaves, slimy juice
Collection time:
spring and summer
Can be found:
on sunny rocky areas, dry grassland, on railway embankments, gravel pits and gravel roofs.
Ingredients:
Alkaloids sedacrine, sedinin, flavonoids, mucilage, vitamin C, tannins
Other:
Goldmoss sedum is a perennial plant and can grow to a height of 5 to 15 cm. The egg-shaped, thick-fleshed (succulent) leaves are four millimeters long and between two and four millimeters wide, with the leaves usually being widest under the middle. The leaves usually taste sharp after a bit of chewing, which is where the popular name comes from. The sedum alkaloid sedamine is responsible for the sharpness. The flowers are in leafy umbels on 1 to 4 millimeter long stems. The flower is five-petaled with star-shaped, bright golden-yellow petals. The sepals are short, only 3 millimeters long, egg-shaped and blunt. The petals are pointed to tapered and are six to eight millimeters long. The 10 stamens are two-thirds as long to almost as long as the petals. The main flowering period is from June to August. Five follicles develop per flower, which ripen from July to August. They are 3 to 5 millimeters long and have a 1 millimeter long stylopodium. The seeds are light brown, 0.8 millimeters long and wrinkled lengthwise. (Wikipedia)
🛑 In large quantities, the Goldmoss Sedum can be poisonous, so you shouldn't eat too much of it. The juice can cause skin irritation in some people. Other reports suggest that no members of this genus are poisonous. The flowers are yellow, which suggests that the leaves can cause stomach upset in large quantities. (In 1888, the pharmacologist Jüngst demonstrated through animal experiments that the plant is extremely poisonous to the central nervous system. He isolated a mixture of alkaloids, which he called sedine. In 1945, the Canadian Marion succeeded in isolating small amounts of nicotine and sedamine, the first sedum alkaloid. After that, many other alkaloids were found in the plant. Flavonoids and their glycosides were discovered and proven as other active ingredients in the stonecrop in the 20th century. Wikipedia)
In the kitchen, the leaves can be used sparingly as a spice. They taste like ginger or pepper.