Biscuitroot (Lomatium grayi)

Common Name Latin Name Plant Family
Biscuitroot
Lomatium grayi
Umbelliferae

None known

  • Medicinal Use

    None known

  • Edible Use

    Root – cooked. It can be dried and ground into a powder and then be mixed with cereal flours or added to soups etc[95, 105, 161]. Eaten in the winter when there was little other food available[257].

    Tender young stems – raw[257].

    Seed[106]. No more details are given, though it is most likely used as an aromatic flavouring in cooked foods[K].

  • Cautionary Notes

    None known

Cultivation & Habitat

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.
We have almost no information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed outdoors in much of the country. The whole plant is malodorous[60]. It can be assumed that plants will require a dry to moist but well-drained soil in a sunny position. This is a taxonomically very difficult genus, many of the species now included in it have at times been included in other genera[60].
Western N. America – Washington to N. Idaho.

Become ungovernable, break the chains of the matrix; grow and forage your own food and medicine.

*None of the information on this website qualifies as professional medical advice. Take only what resonates with your heart and use your own personal responsibility for what’s best for you. For more information [brackets] [000], see bibliography.