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Common Name: Biscuitroot
Lomatium grayi is a perennial plant that can grow up to 0.50 metres tall.
It is harvested from the wild for local use as a food.
Western N. America - Washington to N. Idaho.
Dry, open, often rocky places from the foothills and lowlands to moderate elevations in the mountains[
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[
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 - cooked. It can be dried and ground into a powder and then be mixed with cereal flours or added to soups etc[
]. Eaten in the winter when there was little other food available[
Tender young stems - raw[
]. 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.