Caucasian Stonecrop

Attractive ground cover with mauve-crimson flowers appearing in midsummer. When cold weather arrives in fall its fleshy leaves turn burgundy-bronze for a second splash of colour. Leaves are thick and juicy and have an astringent, slightly bitter taste that is much loved in the Caucasus region where this plant grows wild. It is commonly used in pkhali, a popular side dish made with mashed wild herbs and walnuts. Also used to treat wounds. The fresh leaves are burned slightly with a match or lighter and then skinned and applied to boils. Thrives in full sun, and in well-drained sandy-loam, but does surprisingly well in just about any soil, even heavy clay. Often planted along driveways and sidewalks, on slopes, and in rock gardens.