bitterroot
Lewisia rediviva
Perenial Herb
The roots can be cooked, dried and ground into flour. The leaves can be used to flavor meats and stews.
Perenial Herb
The roots can be cooked, dried and ground into flour. The leaves can be used to flavor meats and stews.
DESCRIPTION:
Flower
The flowers appear amidst gravel on the ground as though they were dropped there. Showy, pink to whitish-pink flowers. The petals are long and lance shaped, often ending in a point or two teeth.
Flower
The flowers appear amidst gravel on the ground as though they were dropped there. Showy, pink to whitish-pink flowers. The petals are long and lance shaped, often ending in a point or two teeth.
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WHOLE PLANT:
Stem and Leaves
In early spring, the leaves and stem, a succulent cactus-like thing, elongate and spread over the ground. Soon they wither and flowers appear where they were
Root
The roots are edible and can be dried and ground into flour or chopped into stews. They are bitter, however.
Stem and Leaves
In early spring, the leaves and stem, a succulent cactus-like thing, elongate and spread over the ground. Soon they wither and flowers appear where they were
Root
The roots are edible and can be dried and ground into flour or chopped into stews. They are bitter, however.
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WHERE TO FIND IT:
Well-drained, gravelly soils in dry scrublands, often dominated by sagebrush, but also in pinon-juniper woodlands, oak woods and ponderosa pine or Douglass-fir forests. (US Forest Service) Particularly easy to find in the Bison Range along the first walking trail.
Well-drained, gravelly soils in dry scrublands, often dominated by sagebrush, but also in pinon-juniper woodlands, oak woods and ponderosa pine or Douglass-fir forests. (US Forest Service) Particularly easy to find in the Bison Range along the first walking trail.
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WHEN TO FIND IT:
Late June and all of July, sometimes August.
Late June and all of July, sometimes August.