A Forager's Guide to Nine Leaf Biscuitroot (Lomatium triternatum)
Nine leaf biscuitroot, known scientifically as Lomatium triternatum, is a perennial herb native to the western United States and Canada. This drought-tolerant plant is found in various open habitats, including grasslands, sagebrush steppes, and rocky slopes. The plant’s name is derived from its characteristic leaf structure, which is divided into three segments that are each divided into three smaller linear segments, creating a 'three times ternate' or 'nine-leaf' appearance. The edible root, a historic staple of Native American diets, was often dried and ground into a flour used for baking. This comprehensive guide will detail the safe identification, harvesting, and preparation of nine leaf biscuitroot.
Identifying Nine Leaf Biscuitroot
Precise identification is paramount when foraging for any member of the carrot family (Apiaceae), as it contains highly toxic plants like poison hemlock and water hemlock. Nine leaf biscuitroot has distinct features that set it apart from its dangerous relatives.
Key Identification Features:
- Flowers: Bright yellow flowers arranged in umbrella-shaped clusters called umbels. They bloom from late spring to early summer.
- Leaves: Arise from the base of the plant and are deeply divided into narrow, linear segments. The leaves have a delicate, finely-cut appearance.
- Stems: Leafless flowering stalks rise from the base, topped with the characteristic umbels.
- Roots: A long, fleshy taproot that can extend several feet deep. The root is dark on the outside and white on the inside.
- Habitat: Prefers dry, open areas with well-drained soil, often on rocky hillsides and meadows.
Comparison Table: Nine Leaf Biscuitroot vs. Poisonous Lookalikes
To underscore the importance of proper identification, here is a comparison of Lomatium triternatum with some toxic relatives from the Apiaceae family.
| Feature | Nine Leaf Biscuitroot (Lomatium triternatum) | Poison Hemlock (Conium maculatum) | Water Hemlock (Cicuta maculata) |
|---|---|---|---|
| Flowers | Yellow, in umbrella-like umbels | White, in umbrella-like umbels | White, in umbrella-like umbels |
| Leaves | Finely dissected into long, narrow segments; appear 'wispy' | Finely dissected, but more fern-like; dark green | Compound leaves with serrated margins; veins end in the notches between teeth |
| Stems | Leafless flowering stalks; solid | Purple-splotched, smooth, hollow stems | Smooth, often purple-striped or splotched stems; hollow internally but with horizontal cross-partitions at the base |
| Roots | Single, fleshy taproot; smells mildly sweet | Large, white taproot; parsnip-like but with a mousy odor | Cluster of fleshy, tuberous roots; produces a yellowish, oily liquid with a distinctive parsnip/musty smell when cut |
| Caution | Edible root and leaves; must be positively identified | Extremely toxic, all parts are deadly | Extremely toxic, considered North America's most poisonous plant |
Harvesting and Preparation
Harvesting the Root: The root is the primary edible part and is best harvested in the fall or early spring when the plant is dormant and the root's starches are concentrated. Use a shovel or digging stick to carefully unearth the deep taproot. Younger roots are generally more tender.
Cleaning and Cooking:
- Thoroughly wash the root to remove all dirt.
- Peel the thin black outer skin to reveal the white, fibrous interior.
- To eat fresh: The root can be eaten raw, similar to a carrot, though it can have a mildly bitter taste and starchy texture.
- To roast: Roast the peeled root like a potato or parsnip until tender and caramelized. Roasting often brings out a sweeter flavor.
- To make flour: Dry the peeled roots completely before grinding them into a fine, sweet-flavored powder. This flour can be used for making bread or other baked goods.
Leaves and Flowers: The young leaves and flowers can be used as a flavoring agent for soups and stews. They possess a parsley-like or caraway-like aroma and are best harvested in the spring.
Medicinal Properties and Responsible Foraging
Nine leaf biscuitroot has a history of traditional medicinal use among Native American tribes for a variety of ailments, including colds, respiratory issues, and rheumatic joints. The root contains volatile oils believed to have antiviral and antibacterial properties. Modern herbalists still use extracts and tinctures from various Lomatium species, but it is important to note that some individuals may experience a detox rash when first using it.
To ensure sustainability, only harvest in areas with abundant populations and never take all the plants from a single patch. Respect the plant's role in the ecosystem as an important food source for wildlife and a host plant for pollinators. Adhering to ethical harvesting practices ensures the continued health of wild plant populations for future generations.
Conclusion
Is nine leaf biscuitroot edible? The answer is a resounding yes, with a critical caveat: absolute certainty in identification is non-negotiable. Its long history as a food and medicinal plant, particularly among Native American cultures, speaks to its value. The starchy root, flavorful leaves, and aromatic seeds all offer unique culinary opportunities. However, given its dangerous lookalikes within the carrot family, only experienced foragers should attempt to harvest it. For those who can confidently identify Lomatium triternatum, it offers a rewarding and flavorful wild edible experience. For all others, enjoy the native flora from a distance. For further information on safe foraging and plant identification, it is highly recommended to consult local resources and guides like those provided by the Bureau of Land Management, where extensive information on native species like biscuitroot can be found..
