From Wikipedia, the free encyclopedia

Lomatium
Lomatium brandegeei
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Asterids
Order:	Apiales
Family:	Apiaceae
Tribe:	Selineae
Genus:	Lomatium Raf.
Species
See text

Lomatium is a genus of 70 to 80 perennial herbs native to western North America.

Several species, including L. cous, L. geyeri, and L. macrocarpum, are sometimes known as biscuit roots for their starchy edible roots. These are or have been traditional Native American foods, eaten cooked or dried and ground into flour. Some Native Americans ground Lomatium into mush and shaped into cakes and stored for later use. Their flavor has been compared to celery, parsnip, or stale biscuits.

Lomatium dissectum has been used as herbal medicines for cough and upper respiratory infections, including tuberculosis.^[1]

Selected species

Lomatium parryi

External links

• Jepson Manual Treatment
• USDA Plants Profile
• UVSC Herbarium - Lomatium
• Food uses at Plants for a Future
• Descriptions and photographs of several species
• Wikispecies

References

From Wikispecies

Lomatium brandegeei

Taxonavigation

Classification System: APG II (down to family level)

Main Page
Cladus: Eukaryota
Regnum: Plantae
Cladus: Angiospermae
Cladus: Eudicots
Cladus: core eudicots
Cladus: Asterids
Cladus: Euasterids II
Ordo: Apiales
Familia: Apiaceae
Genus: Lomatium
Species: L. ambiguum - L. bicolor - L. brandegeei - L. californicum - L. dissectum - L. geyeri - L. grayi - L. macrocarpum - L. nudicaule - L. parryi - L. roseanum - L. triternatum - L. utriculatum

Name

Lomatium Raf.

Type species: Lomatium villosum

References

• Raf. Journ. Phys. 89: 101. 1819.

Vernacular names