Wyeth biscuitroot is one of the better edible members of the Lomatium genus. Its thick, starchy roots have a pleasant parsnip-like flavor, dry well, and can be stored or ground into flour, which helps explain its long history as an important Indigenous food. Although an excellent wild root crop, gather it only if you're an experienced forager, because it can be confused with poisonous members of the parsley family [2-3]. The roots, young stems, and leaves are edible, although the roots are by far the most valued part. As with all Lomatium species, cooking or soaking is recommended to help reduce naturally occurring phototoxic compounds (furanocoumarins). Positive identification is essential before harvesting [2-3]. Edibility Rating: 4 out of 5 – An excellent traditional root crop with pleasant flavor and good storage qualities, although careful identification and preparation are essential. Taste and Preparation: Fresh roots taste like parsnips with a mild celery note. After drying, they become brittle, white inside, and develop a pleasantly mild celery-like flavor. You can peel the roots, then boil, roast, bake, or dry them and grind them into flour for later use. They store well for several months once dried. Young leaves and stems can also be cooked, although the roots are considered the superior food [2-3]. Seasonality (Phenology): Leaves emerge in late winter or early spring. Plants flower in April and May, which is also the traditional harvest period for the roots [2-3]. Traditional Uses: Wyeth biscuitroot was gathered by Native American peoples in the northwestern United States in much the same way as cous (Lomatium cous). Historical accounts from 1871 describe the roots as an important food that was peeled, dried, and ground into flour, with both the fresh roots and flour storing well for extended periods [2-3]. Safety: All members of the Lomatium genus contain furanocoumarins, compounds that can cause skin irritation and photosensitivity in susceptible individuals. The greatest hazard, however, is confusion with the highly poisonous spotted hemlock (Conium maculatum). Only experienced foragers who can confidently distinguish the species should attempt harvest. Cooking or soaking helps reduce water-soluble phototoxic compounds [2-3]. Root - raw or cooked[2]. A staple food for some native North American Indian tribes[257]. The fresh root is rather like parsnip in flavour, though when the plant dies down the root becomes brittle with an agreeable flavour of celery[2, 95]. The root can also be dried and ground into a powder for use as a flavouring in soups etc[61, 95, 105, 161]. Seed - ground into a powder or eaten raw[106]. An aromatic flavour, it can be used as a flavouring in cooked foods. Flowers and upper leaves can be used as a flavouring in salads, soups etc[257].

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An infusion of the flowers and upper leaves has been used in the treatment of colds and sore throats[257].

The early flowers provide nectar and pollen for native bees, flies, and other early-season pollinating insects. The foliage may also be browsed by wildlife.

Special Uses