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A rosette of long, bluntly lance-shaped leaves surrounds a sticky, hairy stem 1-3 1/2 ft. tall.A stout, hairy, sticky stalk bearing branched clusters (at first compact, later elongated and loose) of small, usually greenish-yellow flowers. Five-petaled flowers occur on short stalks from the top of this stem and may be white, green, yellow or purple.
The young leaves of this large saxifrage can be eaten in salads or as cooked greens. The genus name is from the Latin saxum (a stone) and frangere (to break) and alludes either to the supposed ability of the plant to crack rocks (in the crevices where some members of the genus are found) or to the stone-like bulblets on the roots of a European species. In earlier times, saxifrages were assumed to have medicinal value in dissolving kidney or gallbladder stones.
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