Redmaids, Fringed redmaids

Calandrinia ciliata

Physical Characteristics

Calandrinia ciliata is a ANNUAL growing to 0.2 m (0ft 8in). See above for USDA hardiness. It is hardy to UK zone 7 and is frost tender. It is in flower from July to September, and the seeds ripen from August to October. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees, insects. Suitable for: light (sandy) and medium (loamy) soils, prefers well-drained soil and can grow in nutritionally poor soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers dry or moist soil and can tolerate drought.

Distribution

South-western N. America - California.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Shoots Edible Uses: Leaves and young shoots - raw, cooked or used as a garnish[161, 177]. A tasty salad[207]. The leaves contain oxalic acid and so some caution is advised, see the notes above on toxicity. Seed - raw or ground into a meal[161, 177]. The seed can also be cooked as a piñole[257]. The seed is very small and fiddly to harvest, especially since it ripens intermittently over a period of several weeks[K]. However, it is rich in oil and was often collected in large quantities by native North American Indian tribes[257]. Edible Uses & Rating: The seeds of desert redmaids are the only part worth collecting for food. They can be eaten raw, toasted, or boiled, and were historically a staple wild grain for Indigenous peoples of California and the Great Basin. The seeds are high in oils and carbohydrates, providing valuable energy and storage stability. They can be ground into flour or meal and used much like chia or quinoa. The leaves and flowers, though technically edible, have an acrid, unpleasant taste and can irritate the mouth or throat if eaten in quantity. Boiling reduces but does not eliminate the bitterness [2-3]. The edibility rating for the seeds is 4/5 (excellent wild grain), while for the leaves and other parts, 1/5 (poor, acrid, and low food value). Taste, Processing & Kitchen Notes: Redmaid seeds are small but flavorful. Raw seeds taste neutral, with a pleasant crunch. Toasted seeds develop a delicate, nutty, popcorn-like aroma and flavor, while boiled seeds resemble cooked quinoa—soft, starchy, and faintly oily. The seeds lack mucilage, making them unsuitable for thickening soups but ideal for mixing into grain blends, porridges, or baked goods [2-3]. Harvesting and processing can be difficult because the seed capsules burst open when fully mature, scattering seeds across the ground. A practical method is to collect whole plants just before the capsules open, allow them to dry in a basket or sack, and then thresh and winnow the resulting material. Seeds cling to soil and chaff, so careful winnowing and rinsing improve quality. Once clean and dry, the seeds store well and retain flavor for years. Seasonality (Phenology): Desert redmaids germinate following winter or early spring rains, often from February to April, and flower shortly thereafter. Seed set occurs between April and July, depending on elevation and rainfall. As annuals, the plants complete their life cycle quickly—often within 6 to 8 weeks—dying back as summer heat intensifies. Seeds persist in the soil seed bank and germinate after the next adequate rainfall. Safety & Cautions (Food Use): All parts of the plant are safe to eat in small quantities, but the acrid taste of the foliage limits palatability. Boiling can reduce harshness but does not eliminate it entirely. The seeds are free from known toxins and safe for human consumption. As with all wild-gathered foods, ensure plants are collected from clean, uncontaminated areas. Harvest & Processing Workflow: The best harvesting strategy involves collecting whole plants before capsules burst, drying them in a breathable container to catch expelled seeds, then threshing and winnowing the material. Rubbing the dry plants over a screen or basket releases seeds efficiently. Once clean and dry, the seeds can be stored or lightly toasted for use. The bursting capsule mechanism complicates timing, so harvesting over several days increases yield. Look-Alikes & Confusion Risks: Desert redmaids may be confused with species of Cistanthe or Claytonia (also Montiaceae), especially Cistanthe ambigua (desert pussypaws). However, redmaids can be distinguished by their hairy sepals, three-valved capsules, and black shiny seeds. During vegetative stages, their reddish, succulent leaves may resemble small purslane (Portulaca spp.), but purslane lacks hairs and has mucilaginous sap. Traditional / Indigenous Use Summary: The seeds of desert redmaids were a traditional food source for many Indigenous groups of California, including the Pomo, Miwok, and Yokuts, who gathered them in large quantities. Seeds were parched, winnowed, and ground into a fine meal for mush or mixed with water into cakes. The seed’s high oil content made it especially valuable in desert diets, providing sustained energy. The plant was also occasionally used as a seasonal indicator—its flowering signifying the arrival of spring rains.

Medicinal Uses

None known

Known Hazards

The plant contains oxalic acid, so it should only be used in moderation[144]. Oxalic acid can lock up certain of the nutrients in food and, if eaten in excess, can lead to nutritional deficiencies. It is, however, perfectly safe in small amounts and its acid taste adds a nice flavour to salads. Cooking the plant will reduce the quantity of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones and hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[238].