Edible Parts: Root  Seed
Edible Uses:

Gray's biscuitroot is one of the better edible species in the Lomatium genus. Its sweet, parsnip-like roots and flavourful cooking broth make it a worthwhile wild food, particularly in early spring when few other edible plants are available. Although the resinous leaves are less appealing, the nutritious roots and long history of Indigenous use make this a valuable native food plant for experienced foragers [2-3]. The roots, leaves, and young stems are edible, although the roots are considerably better than the foliage. As with all members of the Lomatium genus, cooking or soaking is recommended to reduce naturally occurring phototoxic compounds. Correct identification is essential because Lomatium species can resemble deadly spotted hemlock [2-3]. Edibility Rating: 4 out of 5 – A good edible biscuitroot with tasty roots, although the leaves are only of moderate quality. Taste and Preparation: The roots are white beneath dark brown skins and have a pleasant starchy flavor reminiscent of parsnips. Although they are quite stringy and fibrous, the fibers soften with cooking and are not irritating. Peeling the roots before cooking improves the flavor. Boiling produces a delicious amber-coloured broth with a naturally sweet, starchy aroma that works well in soups and stews. The leaves are much more resinous than the roots and are only marginally suitable for salads, although they make acceptable cooked greens [2-3]. Seasonality (Phenology): Leaves emerge in late winter or early spring, with flowering occurring in spring. Harvest the roots while the plants are actively growing, before the foliage dies back [2-3]. Traditional Uses: Native Americans traditionally gathered gray biscuitroot, particularly when other foods were scarce. In spring, the young shoots and leaves were also eaten as a celery-like vegetable [2-3]. Safety: Like other members of the Lomatium genus, Gray's biscuitroot contains furanocoumarins, compounds that may cause skin irritation and photosensitivity in susceptible individuals. Only experienced foragers should harvest it because young plants may resemble spotted hemlock (Conium maculatum) before fruit develops. Cooking or soaking helps reduce water-soluble phototoxic compounds [2-3]. Root - cooked. It can be dried and ground into a powder and then be mixed with cereal flours or added to soups etc[95, 105, 161]. Eaten in the winter when there was little other food available[257]. Tender young stems - raw[257]. 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

The yellow flower clusters provide nectar and pollen for a range of native bees, flies, and other early-season pollinators. Native herbivores may browse the foliage.

Special Uses