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Balsamorrhiza sagitatta Cultivation | Propagation | General Uses Edible Uses: Root - raw or cooked[46, 61, 106, 161, 257]. The root has a thick crown that is edible raw[213]. Roots have a sweet taste when cooked[2, 183]. A long slow baking is best, the Flathead Indians would bake them in a fire pit for at least 3 days[183]. The roots are resinous and woody with a taste like balsam[212]. Young shoots - raw or cooked[161, 257]. Added to salads or used as a potherb[183]. The large leaves and petioles are boiled and eaten[207]. When eaten in large quantities they act like sleeping pills to cause sleepiness[257]. The young flowering stem can be peeled and eaten raw like celery[183, 257]. Seed - raw or cooked[2, 94, 101, 161]. A highly prized source of food[257]. It can be roasted, ground into a powder and used with cereals when making bread[183, 257]. The raw seed can also be ground into a powder then formed into cakes and eaten without cooking[257]. The seed is rich in oil[213]. Oil. The seed was a prized source of oil for many native North Americans[257]. The roasted root is a coffee substitute[177, 183]. For further Balsamorrhiza sagitatta gardening information |
