Edible Parts: Root  Seed
Edible Uses:

Cous is arguably the finest edible biscuitroot in North America. Its nutritious tuberous roots supported Indigenous communities for generations and helped establish its reputation as the premier species in the Lomatium genus. Although it barely reaches the edge of the Southwest, it remains an outstanding wild food wherever it occurs, provided it is identified correctly and harvested responsibly [2-3]. The roots, young stems, and leaves are edible, although the roots are by far the most valuable part. As with all members of the Lomatium genus, cooking or soaking is recommended to reduce naturally occurring phototoxic compounds (furanocoumarins). Careful identification is essential because members of the parsley family can resemble the deadly spotted hemlock [2-3]. Edibility Rating: 5 out of 5 – One of the finest native root vegetables in western North America and the benchmark species within the biscuitroot genus [2-3]. Taste and Preparation: The tuberous roots were traditionally cooked fresh or dried for storage. They can also be ground into flour. Compared with other biscuitroots, cous is known for its excellent flavor and texture, making it the preferred species in the genus. Seasonality (Phenology): Flowers bloom from April to June, and roots are traditionally harvested during the spring growing season while the plants are actively growing. Traditional Uses: Cous was an important staple food for the Nez Perce and several other Indigenous peoples of the northwestern United States. People harvested the nutritious roots in large quantities, cooked them fresh, dried them, and stored them for later use, making them one of the most significant traditional wild foods of the Pacific Northwest [2-3]. Safety: Like other members of the Lomatium genus, cous contains furanocoumarins, which may cause skin irritation or photosensitivity in susceptible individuals. Careful identification is essential because young plants can resemble spotted hemlock (Conium maculatum), one of North America's most poisonous plants. Cooking or soaking helps reduce water-soluble phototoxic compounds [2-3]. Root - raw or cooked[257. It is usually peeled before being eaten[257]. The root can be dried and ground into a powder and then be mixed with cereal flours or added as a flavouring to soups etc[46, 61, 95, 105]. When dug up in the spring it has a parsnip-like flavour[161]. Seed[106]. No more details are given, though it is most likely used as an aromatic flavouring in cooked foods[K].

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None known

Wildlife Value: The early yellow flower clusters provide nectar and pollen for native bees, flies, and other early-season pollinating insects. The foliage may also be browsed by native herbivores.

Special Uses

Food Forest