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Lomatium cous (cous biscuitroot) [1] is a perennial herb of the family Apiaceae. The root is prized as a food by the tribes of the southern plateau of the Pacific Northwest. Meriwether Lewis collected a specimen in 1806 while on his expedition. [2]
Lomatium roots range from woody taproots to more fleshy underground tuberous-thickened roots.The plants are green and grow the most during the spring when water is available, and many species then set seed and dry out completely above ground before the hottest part of the year, while storing the energy they gained from photosynthesizing while water was available to them in their deep roots.
Sahaptins, although semi-sedentary, were traditionally hunter-gatherers. The women gathered and processed many wild roots and berries, sometimes combining them with cooked meats and drying the mixture. Aside from fish and game, chiefly salmon and deer, their principal foods were the roots of the camas (Camassia quamash) and kouse (Lomatium cous ...
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Here's which types of lettuce are most popular, why these greens are good for you and what you need to be mindful of as you include more in your diet.
Lomatium orientale, commonly known as salt-and-pepper, [2] eastern cous, eastern desert-parsley, eastern lomatium, white-flowered desert-parsley, oriental desert parsley [3] or Northern Idaho biscuitroot, [4] is a small spring blooming ephemeral plant. It grows in open habitats from the plains to foothills in western North America.
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