Herb latin name: Lomatium gormanii
Edible parts of Lomatium gormanii:Root - dried and ground into a powder that can be used as a thickener in soups etc or can be added to cereal flours for making bread etc.
Description of the plant:
Habitat of the herb:Open slopes and scablands in foothills, valleys and plains, often with sagebrush.
Propagation of Lomatium gormanii: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:Open slopes and scablands in foothills, valleys and plains, often with sagebrush.
Medicinal use of Lomatium gormanii:None known
Known hazards of Lomatium gormanii:None known
Plant information taken from the Plants For A Future.