Lomatium
From Wikipedia, the free encyclopedia
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 Lomatium brandegeei
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Lomatium is a genus of 70 to 80 perennial herbs native to western North America.
Several species, including L. cous, L. geyeri, and L. macrocarpum, are sometimes known as biscuit roots for their starchy edible roots. These are or have been traditional Native American foods, eaten cooked or dried and ground into flour. Their flavor has been compared to celery, parsnip, or stale biscuits.
Lomatium dissectum has been used as herbal medicines for cough and upper respiratory infections, including tuberculosis.[1]
[edit] Selected species
- Lomatium ambiguum
- Lomatium bicolor
- Lomatium bradshawii
- Lomatium brandegeei
- Lomatium californicum
- Lomatium canbyi
- Lomatium columbianum
- Lomatium cous
- Lomatium cusickii
- Lomatium cuspidatum
- Lomatium dissectum
- Lomatium donnellii
- Lomatium farinosum
- Lomatium foeniculaceum
- Lomatium geyeri
- Lomatium gormanii
- Lomatium grayi
- Lomatium greenmanii
- Lomatium hallii
- Lomatium hambleniae
- Lomatium hendersonii
- Lomatium idahoense
- Lomatium laevigatum
- Lomatium leptocarpum
- Lomatium macrocarpum
- Lomatium martindalei
- Lomatium minus
- Lomatium nevadense
- Lomatium nudicaule
- Lomatium oreganum
- Lomatium orogenioides
- Lomatium rollinsii
- Lomatium roseanum
- Lomatium salmoniflorum
- Lomatium serpentinum
- Lomatium suksdorfii
- Lomatium thompsonii
- Lomatium triternatum
- Lomatium tuberosum
- Lomatium utriculatum
- Lomatium vaginatum
- Lomatium watsonii
[edit] External links
- Jepson Manual Treatment
- USDA Plants Profile
- UVSC Herbarium - Lomatium
- Food uses at Plants for a Future
- Descriptions and photographs of several species
