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Lomatium Root Cut & Sifted

Lomatium Root Cut & Sifted

[ 1513 ]
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per 1/4 Pound
Quantity:  
$9.20 
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per Pound
Quantity:  
$23.00 

Lomatium is a flowering member of the carrot and parsley family that is native to the western US.

The herb is harvested for its taproot, which the Native Americans of the Pacific Northwest used as a vegetable or pounded into a pulp to make sun-dried cakes, giving rise to the nicknames Biscuit Root and Indian Carrot.

Today, the dried root is used to prepare infusions, decoctions and tinctures.

kosher certificate information
Lomatium dissectum

Lomatium Root Cut & Sifted

Lomatium root, c/s

a.
quick look

variety information to have
cups to lb6
originunited states
active compoundsAntiviral, Antibacterial, Antibiotic, Anti-inflammatory, Immunostimulant, Disinfectant, Opthalmic, Stomachic, and Tonic
plant part usedroot
processingcut & sifted

b.
buying & keeping

general guidelines and tips
storage tipsStore in an airtight container away from light, heat and humidity.
appearance & aromaWoody and fibrous without significant scent.

c.
uses

try something new
cosmeticInfuse in oil, decoct or tincture for use in topical ointments, salves and lotions.
culinaryThis herb is generally no longer used for culinary purposes, but it is tinctured and taken as a dietary supplement.

some recommendations

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[ elderberry ]
[ tip: Tincture lomatium root with elderberry to produce an adaptogenic tonic.  ~ from Monterey Bay Spice Company ]

Tincture with elderberry to produce an adaptogenic tonic.

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[ ginger root ]
[ tip: Infuse lomatium root with ginger and honey to make an immune-boosting syrup.   ~ from Monterey Bay Spice Company ]

Infuse with ginger and honey to make an immune-boosting syrup.

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d.
flavor profile

cut & sifted
lomatium root

The root has a lemony, resinous taste that isn’t particularly palatable.

e.
formulas & recipes

cut & sifted
lomatium root

coming soon

f.
what else you should know

cut & sifted
lomatium root

The Lomatium genus represents approximately 75 species of plants, all of which are native to western North America. L. dissectum is a member of the Apiaceae family, also known as the carrot or parsley family.

This herb doesn’t get very much attention today but, before the advent of modern antibiotics, it was commonly used by Native Americans and western settlers. The former, who made little cakes from the ground root, knew the herb as Fernleaf Biscuit Root, while the latter called it Consumption Plant. The active compounds responsible for its effects are tetronic acids and a flavonoid called luteolin.


Background: An edible plant, the stems were eaten raw and cooked by Okanagan, Yakama, Washoe and other indigenous people of its native region, the Pacific Northwest. Leaves were used as a spice, all above-ground plant parts were used for food. Prepared seeds were used as an insect repellent, for perfume.

Named Leptotaenia dissecta by botanists until the early 1940s, it was renamed Lomatium dissectum due to a change in its classification.

Description: Lomatium is a spring-flowering perennial which grows on lithosol and talus zones, the rocky basalt slopes and outcroppings formed by previous lava flows. A robust plant with a large, woody taproot, it grows from 20 to 60 inches high. Several hollow, ribbed stems rise from the top of the root and culminate in finely divided leaves and large umbels of flowers ranging in color from yellow to brownish purple. The flattened oval seeds have narrow wings. The dried root can be mixed into foods and soups.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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