The Temperate Database is in the process of being updated, with new records being added and old ones being checked and brought up to date where necessary. This record has not yet been checked and updated.
Common Name: Biscuitroot
Lomatium cous is a Perennial
It is harvested from the wild for local use as a food.
Western N. America.
Dry often open rocky slopes and flats, often with sagebrush, especially in foothills and lowland, occasionally above the treeline[
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.
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[
Root - raw or cooked[257. It is usually peeled before being eaten[
]. The root can be dried and ground into a powder and then be mixed with cereal flours or added as a flavouring to soups etc[
]. When dug up in the spring it has a parsnip-like flavour[
]. No more details are given, though it is most likely used as an aromatic flavouring in cooked foods[
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.