Fernleaf Biscuitroot, or Lomatium, is a drought-tolerant native plant with edible roots, leaves, and seeds, and many medicinal uses. In this post, we’ll be sharing one way to enjoy it’s edible and medicinal qualities - by roasting it! Native food is medicine!
Fernleaf Biscuitroot has a unique earthy/spicy flavor that can be rather strong to the taste. To work with this intriguing quality, we recommend first blanching the root, and then roasting it with a set of complementary herbs and spices - including a little honey. We really like how it comes out: spicy, sweet, and energizing!
(If the flavor is still too strong, we recommend mixing it with other root vegetables or putting it in a stew. Whenever trying new wild foods, always start with eating a small amount.)
Prep Time: 15 min
Cook Time: 30 min
Yield: Serves 2
5 medium-large Lomatium roots
½ tsp salt
¼ tsp cayenne
1 tbsp dried sage herb
2 tbsp lemon juice
1 tbsp honey
1 tbsp sunflower oil
Preheat the Oven to 350 degrees. Bring a pot of water to boil on the stove.
Wash and peel the biscuitroots.
Cut and slice them into “sticks” of even size. Place them in the boiling water to parboil for 3 minutes.
Mix the glaze together in a small bowl - adding lemon juice, sage, cayenne, honey, and sunflower oil. Remove the biscuitroot from the water with tongs, and place them into a small baking dish. Drizzle the glaze over them, and place them in the oven.
Cook for 20 minutes at 350 degree, stir, and then another 10 minutes at 450 degrees to crisp and caramelize the outer layer. Serve hot with a garnish of finely chopped biscuitroot leaves (or nodding onion).
Enjoy this amazing edible, medicinal native food!