Arrowleaf balsamroot

Balsamorhiza sagittata

root · nuts & seeds

Roots slow-cooked in earth ovens, sweet, and roasted seeds ground into flour, among the peoples of the Columbia Plateau.

Origin

Western North America

Where to find it

On dry hills and sagebrush slopes, from Washington State to Montana and Utah.

Season (United States)

April to June

Preparation

The roots are peeled of their tough bark before a very long cooking; in spring, the young stems are also peeled and eaten raw.

Molecules

In small amounts, not counted Fructans (inulin, FOS) · Insoluble fibers

Did you know?

In spring, its large yellow flowers cover the hills like a field of dwarf sunflowers.