Geranium richardsonii aka Richardson's Geranium

Geranium richardsonii lives for more than two years. Its names include Richardson’s geranium, white geranium, and Richardson’s cranesbill. It belongs to Geraniaceae, the geranium family. Its native range runs from Yukon into the western-central United States. It comes from parts of western North America with a temperate climate. It grows in woods, meadows, and moist clearings. It also grows along streams.

The plant forms clumps and sheds its leaves each year. Deep lobes in the leaves give each clump a divided outline. RHS lists its garden height as 0.3–1.6 feet [0.1–0.5 metres]. Stems that bear flowers may reach 2 feet [0.6 metres]. Clumps spread 1.6–3.3 feet [0.5–1 metre] across. Plants take two to five years to reach full size. The white flowers grow in groups and have pink veins. Each bloom has a bright orange stigma shaped like a star. Blooms appear from spring through late summer. PFAF also notes pale pink blooms.

Grow it in full sun or part shade. It can cope with shade, too. Use soil with a fair level of nutrients. The soil must let water drain well. Keep it moist, but avoid ground that stays soaked. Chalk, clay, loam, and sand all suit it. It grows in acid, neutral, and alkaline soils. RHS gives it a cold hardiness rating of H7. PFAF gives USDA zones 3–8. Both ratings show that it copes well with cold. The two scales use different systems.

Grow it in woodland gardens or beds of native plants. It also suits beds for insects that pollinate plants. Its flowers help feed these insects. Plant it beneath roses and shrubs, or in borders. Slopes and pots offer other sites. Cut plants back after bloom for fresh leaves and flowers. Clear dead leaves in spring before new growth starts. Divide clumps or sow seed in spring. You can also grow plants from basal cuttings, taken at the base. Slugs, snails, vine weevil, and geranium sawfly may harm it. It may get powdery mildew, downy mildew, or a virus.

PFAF lists the leaves and flowers as edible. Add fresh flowers to salads or use them to garnish food. Leaves taste bitter and astringent, with a dry, puckered feel. Cooking makes them taste better. Tough fibres make stems and leaf stalks less useful. PFAF says to eat small amounts, as the plant contains tannins. Make sure you know the plant before picking leaves to eat. Young leaves can look like poisonous monkshood or delphiniums. Records note past use of leaf and root preparations for nosebleeds. These past uses do not prove safety or health benefits.