Edible Parts: Root  Seed
Edible Uses: Tea

Bigseed biscuitroot is among the premier edible members of the Lomatium genus. Its large, nutritious tuberous roots earned it an important place in the traditional diets of many Indigenous peoples of the Intermountain West. Although it is uncommon within the Southwest itself, it remains one of the most valuable native root vegetables of western North America for experienced foragers who can identify it with confidence [2-3]. The roots, young stems, and leaves are edible, although the roots are by far the most valuable food source. As with all members of the Lomatium genus, soaking or cooking is recommended to reduce naturally occurring phototoxic compounds. Positive identification is essential because Lomatium species can resemble the deadly spotted hemlock before fruit develops [2-3]. Edibility Rating: 5 out of 5 – One of the finest edible biscuitroots, producing large, nutritious tuberous roots that were traditionally an important Indigenous food [2-3]. Taste and Preparation: People traditionally cooked the thickened tuberous roots fresh, roasted, boiled, baked, or dried for later use. While the supplied reference does not provide a detailed flavor description, the roots were sufficiently nutritious and palatable to become an important staple food for numerous Native American peoples. Like other high-quality biscuitroots, peeling before cooking is likely to improve flavor and texture [2-3]. Seasonality (Phenology): Plants flower from April to May. Roots are best harvested during spring while the plants are actively growing before summer dormancy. Traditional Uses: Bigseed biscuitroot was an important traditional food throughout the northern Intermountain Region and Pacific Northwest. Numerous Native American groups highly regarded its large tuberous roots, which were gathered as a dependable spring carbohydrate source [2-3]. Safety: Like all members of the Lomatium genus, bigseed biscuitroot contains furanocoumarins, compounds capable of causing skin irritation and photosensitivity in susceptible individuals. Great care should be taken to distinguish it from spotted hemlock (Conium maculatum) and other similar members of the parsley family. Cooking or soaking helps reduce water-soluble phototoxic compounds [2-3]. Root - raw or cooked[257]. A staple food for a number of native North American Indian tribes[257]. The root is usually peeled before being cooked or eaten[257]. It can be dried and ground into a powder and then used to make cakes etc[105, 161, 183]. Seed - raw or cooked. Very nutritious, they can also be ground into a powder[183] and then used with cereal flours when making bread, cakes etc, or be used as a flavouring in soups etc[257]. The seed is very small, but quite easy to harvest[183, K]. A tea can be made from the leaves, stems and flowers[183].

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Infertility  Pectoral  Poultice  Sedative  Tonic

An infusion of the roots has been used as a general strengthener for a weakened patient[257]. The infusion is also used as a treatment for colds, influenza and bronchitis[257]. The root has been chewed and the juice swallowed as a treatment for sore throats[257]. The root has been eaten by childless couples, especially older people, in order to help them conceive[257]. A poultice made from the boiled root has been used to treat swellings[257]. The leaves have been used as a padding in a child's cradle to encourage it to sleep more[257].

Incense

The root has been dried then burnt as a ceremonial incense[257]. The 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