Edible Parts: Leaves  Root  Shoots  Stem
Edible Uses: Tea

Barestem biscuitroot is a useful native edible with a long history of Indigenous use. Although its roots are generally smaller than those of the premier biscuitroot species, it remains a worthwhile spring food for experienced foragers who can identify members of the parsley family with complete confidence [2-3]. The roots are edible after cooking, and Native Americans traditionally gathered them. Like all members of the Lomatium genus, the roots should be soaked or cooked before consumption to reduce naturally occurring furanocoumarins. Correct identification is essential because Lomatium species closely resemble the deadly spotted hemlock (Conium maculatum) before fruits develop [2-3]. Edibility Rating: 3.5 out of 5 – An edible traditional food, although the roots are generally smaller and less productive than those of the larger biscuitroot species [2-3]. Taste and Preparation: The roots are starchy with the characteristic aromatic flavor of the parsley family. They were traditionally roasted, boiled, baked, or dried for storage. Cooking softens the roots and improves their flavor while reducing naturally occurring phototoxic compounds [2-3]. Seasonality (Phenology): Flowers from April to July, depending on elevation and local climate. Roots are best collected in spring, when the plants are actively growing. Traditional Uses: Several Indigenous peoples of western North America harvested the roots as a seasonal food. The plant also has a long history of traditional medicinal use, although those uses are distinct from its role as a food source [2-3]. Safety: Like all biscuitroots, barestem biscuitroot contains furanocoumarins, which may cause skin irritation or increased sensitivity to sunlight in susceptible individuals. Take great care to distinguish it from spotted hemlock, one of North America's most poisonous plants. Positive identification is essential before any wild harvesting [2-3]. Root - raw or cooked[207]. The taste is rather like a hot spicy parsnip[207]. The root can be roasted and used as a vegetable, or can be dried and ground into a powder then used as a flavouring in soups etc[105, 161]. Leaves and young shoots - eaten as a vegetable or used as a celery-like flavouring in soups etc[177, 183, 257]. The leaves, stems and flowers are infused and used as a beverage[161, 183, 257]. Seed - raw or cooked[257]. The immature seed is chewed as a refreshing snack and can be used as a flavouring in soups etc[257]. The vitamin C content of young plants is remarkably high, one cup providing more than the recommended daily allowance[183]. (the part of the plant is not referred to, it is probably the leaves)

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.
Analgesic  Diaphoretic  Febrifuge  Laxative  Pectoral  Poultice  Vitamin C

The seeds are analgesic, diaphoretic, febrifuge, laxative and pectoral[257]. They have been chewed in the treatment of fevers, colds and sore throats[257]. An infusion has been used by pregnant women to ensure an easy delivery[257]. A poultice of the crushed seeds has been applied to the head to relieve the pain of headaches[257]. The poultice has also been applied to sore places, pains and itches[257].

Incense  Repellent

The seed is spicy and aromatic, it is used as a house fumigant and deodorant. It also repels mosquitoes[99]. The small yellow flower clusters provide an early source of nectar and pollen for native bees, flies, and other pollinating insects.

Special Uses

Food Forest