Ethnobotany. A food for the Montana, Oregon, Nez-Percé and the Okanagan-Colville Peoples. The spring roots were reduced to flour for future use or eaten fresh. With the Oregon People, the roots were eaten at the first feast of the new year which [...]

Description. Perennial species with one to several flower scapes rising 10-30 cm high from a cluster of basal leaves and from an elongate taproot and usually simple, subterranean crown. The foliage is glaucous. The leaves are pinnately or [...]

Description from the California Native Plant Society. It is an uncommon species known by the common name Howell’s biscuitroot, or Howell’s lomatium. It is native to the Klamath Mountains of southern Oregon and northern California, where [...]

Ethnobotany. The roots of  Lomatium piperi have been used as a food by the Paiute according to “Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation” (Mahar, James Michael., 1953). Description from the Vascular [...]

Ethnobotany. Lomatium californicum has been used by the Karok, Kawaiisu, Poliklah, Yuki and Yurok People. Among the Karok, the roots were eaten raw or smoked in the pipe according to “Karok Ethnobotany” (Schenck, Sara M. and E. W. [...]

Ethnobotany. Many species of Lomatium have been used as food or as medicine by the First Peoples of North America.  Description by the Jepson. Plant 1–4.5 dm; taproot stout; herbage green, finely scabrous to nearly glabrous. Stem leafy. Leaf: [...]