Edible Parts: Root
Edible Uses:

Mountain bitterroot is one of North America's greatest native food plants. Its rich cultural history, excellent flavor, nutritious roots, and remarkable ecological adaptations have earned it legendary status among western wild edibles. Although it is less common in the Southwest than some related species, its importance to Indigenous cultures cannot be overstated. Where populations remain healthy, it stands as one of the finest examples of a traditional wild root crop and deserves careful conservation so future generations can continue to appreciate this remarkable plant [2-3]. The roots are edible [2-3]. The fleshy storage roots were one of the most important traditional wild root foods in western North America. Although the leaves are generally not reported as edible, the roots have a long, well-documented history as a staple Indigenous food [2-3]. Edibility Rating: 5 out of 5 – One of the finest native root vegetables of North America, combining excellent flavor, high nutritional value, and exceptional historical importance [2-3]. Taste and Preparation: Although the original fieldwork evaluated only southwestern bitterroot (Lewisia brachycalyx), mountain bitterroot has long been recognized as one of the premier edible roots of western North America. The thick storage roots are rich in starch and develop a soft, floury texture after cooking. Like other bitterroots, any slight bitterness is concentrated near the outer skin, which you can peel off before cooking. The roots are suitable for boiling, steaming, baking, or roasting. Indigenous peoples commonly cooked or dried the roots for later use. Properly prepared roots develop a potato-like flavor with a pleasant earthy richness [2-3]. Seasonality (Phenology): Mountain bitterroot has an unusual annual life cycle. Leaves first emerge in autumn and remain green throughout winter. Additional leaves develop during early spring before withering shortly before or soon after flowering. The plant blooms from early spring to early summer, after which capsules mature and release their seeds. By midsummer the plant has entered dormancy and survives underground until autumn. Traditionally, people gathered the roots in April and May, before flowering, when only the basal rosette of leaves was visible. Nutritional Value: The roots are rich in complex carbohydrates and provide an excellent energy source. They also contain dietary fiber and minerals typical of fleshy underground storage organs, making them an important traditional staple food. Traditional Uses: Mountain bitterroot was one of the most important edible plants for numerous Indigenous peoples throughout western North America. People harvested the roots in large quantities, dried them for winter storage, and traded them extensively between tribes. Among several Indigenous communities, the annual bitterroot harvest was accompanied by ceremonies celebrating the beginning of the gathering season, reflecting the plant's enormous cultural and nutritional importance. No significant toxicity has been reported. Indigenous peoples have safely consumed the roots for centuries. As with other bitterroots, removing the outer skin before cooking improves flavor [2-3]. Root - cooked[2, 4, 94, 161]. The root was a staple food of some native North American Indian tribes[257]. It is said to be extremely nutritious, 50 - 80 grams being sufficient to sustain an active person for a day[4, 207]. The root is, however, rather small and tedious to collect in quantity[207]. It is easiest to use when the plant is in flower in the spring, because the outer layer of the root (which is very bitter) slips off easily at this time of the year[85, 95]. Whilst being boiled the roots become soft and swollen and exude a pink mucilaginous substance[183]. The root swells to about 6 times its size and resembles a jelly-like substance[105]. The root has a good taste though a decided bitter flavour develops afterwards[85]. If the root is stored for a year or two the bitterness is somewhat reduced[183]. The root can also be dried, ground into a powder and used as a mush or a thickener in soups etc[212, 257].

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Blood purifier  Cardiac  Galactogogue  Poultice

The root is cardiac and galactogogue[257]. An infusion of the root has been used to increase the milk flow in nursing mothers, to relieve heart pain and the pain of pleurisy and also as a blood purifier[257]. The root has been eaten raw to counteract the effects of poison ivy rash and as a treatment for diabetes[257]. The pounded dry root has been chewed in the treatment of sore throats[257]. A poultice of the raw roots has been applied to sores[257].

A very ornamental plant[1]. Well suited to alpine gardens and rock gardens. The flowers provide nectar and pollen for early-season pollinators, while the plant contributes to the diversity of native grassland and mountain ecosystems.

Special Uses