Edible Parts: Leaves  Root  Seed  Shoots  Stem
Edible Uses: Coffee

Root - raw or cooked[46, 61, 106, 161, 257]. The root has a thick crown that is edible raw[213]. Roots have a sweet taste when cooked[2, 183]. A long slow baking is best, the Flathead Indians would bake them in a fire pit for at least 3 days[183]. The roots are resinous and woody with a taste like balsam[212]. Young shoots - raw or cooked[161, 257]. Added to salads or used as a potherb[183]. The large leaves and petioles are boiled and eaten[207]. When eaten in large quantities they act like sleeping pills to cause sleepiness[257]. The young flowering stem can be peeled and eaten raw like celery[183, 257]. Seed - raw or cooked[2, 94, 101, 161]. A highly prized source of food[257]. It can be roasted, ground into a powder and used with cereals when making bread[183, 257]. The raw seed can also be ground into a powder then formed into cakes and eaten without cooking[257]. The seed is rich in oil[213]. Oil. The seed was a prized source of oil for many native North Americans[257]. The roasted root is a coffee substitute[177, 183]. Foraging. Edible Uses & Rating: Roots: principal edible (roasted/long-cooked). Leaves/shoots: emergency greens only (well-boiled). Seeds: edible; historically used but limited by set/insects. Edibility rating: 3/5 (root can be quite good; others marginal) [2-3]. Taste, Processing & Kitchen Notes: Root skin extremely bitter; peel. Inner flesh ranges mild-starchy to resinous, often correlating with root age/size (smaller = milder/softer). Traditional earth-oven roasting ~24 h best subdues resins and converts to sweet, carrot-meets-parsnip notes. Simmering works but is less effective; change water if strongly aromatic. Leaves: boiling knocks back bitterness slightly but leaves aspen-like balsamic aftertaste. Seeds can be dry-toasted then rubbed and winnowed; yields modest. Seasonality (Phenology):Rosettes: very early spring. Bloom: April–July (elevation-driven). Seed: early summer—often earlier than expected; colonies may be “spent” by midsummer. Roots: year-round (easier when tops present or just senesced). Harvest & Processing Workflow (roots): 1.Scout & flag productive patches during bloom. 2.Target younger/smaller roots for better texture/flavor. 3.Lift carefully with a tile spade/bar; take only a fraction of a patch. 4.Peel thick bark; trim woody sections. 5.Earth-oven/pit-roast 18–24 h or slow-simmer several hours (change water if very aromatic). 6.Eat fresh (stews), slice & dry for later, or dry-grind into a coarse flour blend. Cultivar/Selection Notes: None formal; regional ecotypes differ (leaf size, hairiness, stature). Choose local seed for best establishment. Traditional/Indigenous Use Summary: Across the Plateau/Northern Rockies, tribes (e.g., Okanagan and others) relied on pit-roasted roots as an important starchy food and seeds pounded/winnowed when available; young greens were sometimes boiled. Importance varied with local palatability and crop success.

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Antirheumatic  Diaphoretic  Diuretic  Dysentery  Febrifuge  Odontalgic  Poultice  Skin  
Stomachic  Vulnerary

Oregon sunflower was quite widely employed as a medicinal herb by various native North American Indian tribes who used it to treat a variety of complaints, but especially stomach problems[257]. It is little used in modern herbalism. The root is antirheumatic, diuretic, cathartic, diaphoretic, febrifuge and vulnerary[94, 257]. An infusion of the leaves, roots and stems has been used as a treatment for stomach pains, colds, whooping cough, TB, fevers and headaches[257]. A decoction of the root has been taken at the beginning of labour to insure easy delivery[257]. The juice from the chewed root is allowed to trickle down the throat to treat sore mouths and throats whilst the root has also been chewed to treat toothaches[257]. The smoke from the root has been inhaled as a remedy for body aches such as rheumatism[257]. The root is chewed or pounded and used as a paste on wounds, blisters, bites, swellings and sores[207, 257]. A poultice made from the coarse, large leaves has been used to treat severe burns[257]. An infusion of the leaves has been used as a wash for poison ivy rash and running sores[257]. The seeds have been eaten as a treatment for dysentery[257].

Hair  Insulation

The large hairy leaves are used as an insulation in shoes to keep the feet warm[99]. An infusion of the root has been rubbed into the scalp to promote hair growth[257]. Ecology & Wildlife: Major early nectar/pollen resource for wild bees, beetles, syrphids; browsed by deer/elk in spring. Seeds taken by small mammals and finches. Taproot binds soils, helps post-fire recovery. Look-Alikes & Confusion Risks: Mulesears (Wyethia spp.)—broader, entire leaves (not arrow-shaped), often glossier; similar yellow heads. Other Balsamorhiza spp.; verify leaf shape (distinct sagittate blade with long petiole) and silvery underside.

Special Uses

Food Forest