Gray’s Biscuitroot-Lomatium Grayi (An indigenous peoples’ food and medicine)
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- Опубликовано: 6 сен 2024
- Gray’s Biscuitroot-LOMATIUM Grayi.
This diminutive plant was important to many indigenous people. Roots were cooked, dried, ground into powder to add to soups or cereals. Young stems were eaten raw and the greens flavored cooked foods. The plant has antiviral and antibacterial properties that made it useful as a medicine.
Disclaimer: As always, please remember to do your own extensive research before using any plans for consumption or medicine. Do not rely on any of my videos for positive identification. If you find written sources from credentialed authors, you can develop the knowledge and confidence to safely engage in foraging. I am an amateur ethnobotanist myself, so everyone can forage safely and confidently if they are willing to put in the time to develop an “expertise” derived from expert sources.
Yooo! I recognized this one. We've have a bunch of grey's biscuit root and barestem biscuitroot where I live. I've been keeping a wildplant diary since spring.
Yay, I’m glad you’re familiar with this one. Have to ever tried to eat it? What else have you identified in your diary?
@@rockymountainedibles3593 I've used them as an herb before. My family didn't really like them though. They told me to get the stinky plants out of the house. I've identified heartleaf arnica which I know is dangerous to eat since it raises body temperature. I've also added Brown's Peony. I still need to add some plants that I know but haven't gotten around to adding like mountain lupine and arrowleaf balsamroot.
I do believe this is what I always thought was desert parsley. My place is covered in them
That is exciting. It is always a wonderful surprise to come across a location like you describe.
When is the best time to harvest?
I've never heard of this and I don't recognize it. So I'm wondering if it grows here in Eastern NC
Unfortunately, this is a plant that grows in Colorado, Wyoming, Utah, Idaho, Oregon, and Washington.
Which one of the genus would you say is the best eating?
Great question!. I think I would choose Gray’s biscuitroot as the best tasting in the genus. However, if we expand the options to genera that are closely related in appearance and by genetics, I think I would choose Cymopterus montanus (mountain springparsley).
👍👍👍👍👍
What's the best way to dig up the root? I've only ever tried the tops because I find them difficult to harvest.
To dig them up, I would use a garden knife (Hori Hori from Amazon), or a digging stick.
@@rockymountainedibles3593 Thank You!
Are the leave edible
Yes, you can eat the leaves but I usually just use them to compliment the flavor of a dish similar to how you use domestic parsley. I also would do a quick taste test to make sure you enjoy the flavor.