Harvest any amount of jewelweed, roots and all.
Rinse the dirt off the roots and press the plants into a saucepan.
Add enough cold water to cover.
Bring to a boil and reduce heat to a simmer.
Cook for 15-20 minutes, or until the water turns orange. (Doesn’t happen? Your roots were not red enough.)
This soup is delicious cold in the summer and the bright color makes it a standout. I also freeze some of it to have on hand to counter swelling and itching whether from poison ivy or arthritis. Counters the pain of tennis elbow and carpal tunnel syndrome, too!