Herb: Northern Biscuitroot

Latin name: Lomatium farinosum

Family: Umbelliferae

Edible parts of Northern Biscuitroot:

Root - cooked. It can be dried and ground into a powder and then be mixed with cereal flours or added to soups etc. Seed. No more details are given, though it is most likely used as an aromatic flavouring in cooked foods.

Description of the plant:


Habitat of the herb:

Rocky slopes, scablands, valleys and foothills.

Propagation of Northern Biscuitroot:

Seed - best sown as soon as it is ripe in a cold frame. Stored seed can be rather slow to germinate, when sown in the spring it usually takes at least 12 months to germinate. Giving it a period of cold stratification might reduce this time. The seedlings need to be pricked out into individual pots as soon as they are large enough to handle, and should be planted out into their permanent positions in the summer. Fresh seed can be sown immediately in situ. Division may be possible in spring or autumn.

Cultivation of the herb:

Rocky slopes, scablands, valleys and foothills.

Medicinal use of Northern Biscuitroot:

None known

Known hazards of Lomatium farinosum:

None known

Plant information taken from the Plants For A Future.