Edible Parts: Root
Edible Uses: Condiment

Nineleaf biscuitroot is another valuable member of the traditional biscuitroot group, providing Indigenous peoples with dependable spring nutrition throughout western North America. Its edible starchy roots, drought tolerance, and widespread distribution make it an important native food plant, although the risk of confusion with poisonous parsley-family species means it should only be harvested by experienced foragers [2-3]. The roots are edible after cooking and were traditionally gathered as a seasonal food. As with all members of the Lomatium genus, the roots should be soaked or cooked before consumption to reduce naturally occurring furanocoumarins. Accurate identification is essential because young biscuitroots closely resemble the deadly spotted hemlock (Conium maculatum) before fruit develops [2-3]. Edibility Rating: 4 out of 5 – A good edible native root with a long history of traditional use, although generally less productive than the largest biscuitroot species. Taste and Preparation: The fleshy taproots are rich in starch and develop a pleasant, mildly aromatic flavor after cooking. Traditional preparation included roasting, baking, boiling, or drying the roots for later use. Cooking softens the texture and helps reduce naturally occurring phototoxic compounds [2-3]. Seasonality (Phenology): Flowers from April to June, depending on elevation and local climate. Roots are best harvested during spring while the plants are actively growing [2-3]. Traditional Uses: Indigenous peoples harvested nineleaf biscuitroot throughout parts of western North America as a dependable spring food. People could eat the roots fresh after cooking or dry and store them for later use [2-3]. Safety: Like all members of the Lomatium genus, nineleaf biscuitroot contains furanocoumarins, compounds that may cause skin irritation or increased sensitivity to sunlight in susceptible individuals. Cooking or soaking helps reduce these compounds. The greatest danger is misidentification. Nineleaf biscuitroot closely resembles spotted hemlock (Conium maculatum), one of North America's most poisonous plants, particularly before fruit develops. Only experienced foragers should harvest wild plants from the parsley family [2-3]. Root - raw or cooked[257]. About the size of peanuts, the roots were a staple food of the local native North American Indian tribes[2]. When roasted it makes an excellent vegetable[2]. It can also be dried and ground into a powder, when it develops a mild sweet flavour[2, 105, 161, 177]. The dried flowers and upper leaves are used as a flavouring in soups and stews[257].

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Pectoral

An infusion of the leaves and roots has been used in the treatment of chest complaints[257]. An infusion of the flowers and upper leaves has been used in the treatment of colds and sore throats[257].

Incense

The seed is aromatic and is used as a scent[99]. Can be cultivated in native plant gardens with excellent drainage and minimal summer irrigation. The early yellow flower clusters provide nectar and pollen for native bees, flies, and other early-season pollinating insects. The foliage is occasionally browsed by native herbivores.

Special Uses