Named for the shiny, silvery underside of its leaves, Pacific silverweed grows in freshwater and estuarine wetlands. Leaves are pinnately compound & serrate. Bright yellow buttercup-like blossoms brighten the marshes in springtime.
According to the USDA Plants database, the roots of Pacific silverweed are edible. The roots are harvested in the fall and then roasted or boiled. They are said to taste like parsnips. The name of this plant comes from the leaves, which are green above and a pale silvery color below.