Lomatium canbyi
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Created: Thursday, April 21, 2022 - 04:30Geo Location: POINT (-120.12486944444 46.966719444444)Standard and Creative Commons Licensing:  Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) Category: FoodRoot Foods |
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Created: Thursday, July 27, 2023 - 15:15Headline (Caption): Thin section of root stained with neutral red.Standard and Creative Commons Licensing:  Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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Created: Thursday, July 27, 2023 - 15:15Headline (Caption): Thin section stained with neutral red.Standard and Creative Commons Licensing: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) |
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Lomatium canbyi (J.M. Coult. & Rose) J.M. Coult. & Rose is a low-growing dicot perennial with basal and finely dissected leaves. The plants have distinctive taproots with prominent globular thiceknings 2 cm or more below the surface. The small white flowers grow in irregular umbrella-like clusters.
Lomatium canbyi roots typically have a prominent globular thickening anywhere from 2-8 cm below the elongated upper root portion. The globose thickening may be up to 4 cm in diameter and the entire root has a black outer covering. The outer covering on unpeeled roots is quite wrinkly in appearance.
The taproots were harvested in April and May during or just after flowering. Roots were eaten raw, boiled, or pit-steamed. They ould also be dried in the sun, then pounded into flour and formed into small round cakes and stored.
Dry rocky slopes and foothills, often found in association with sagebrush.