Balsamroot

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Other Names:
Arrowleaf Balsamroot, Deltoid Balsamroot, Balsam Sunflower, Oregon Sunflower
Latin Name:
Balsamorhiza deltoidea or sagittata
Variety *
Size *

Balsamroot (Balsamorhiza spp.) is the glory of Western hillsides in spring — broad silvery leaves and great sunny-yellow, sunflower-like blooms — and a whole-plant native food, its leaves, stems, roots, and oil-rich seeds all edible.2, 4

NOTE: Native wildflowers are dormant (no leaves/flowers) Summer–Fall.

Edible & Medicinal Uses

Every part of Balsamroot is useful. The oil-rich seeds are ground into a flour for cakes, eaten raw or roasted, or pressed for their oil. The young roots are remarkably nutritious — up to about 30% protein, high in inulin and fiber — and are baked or steamed (older roots turn resinous and more medicinal). The young leaves, shoots, and stems are eaten as spring greens (peeled, if fibrous). The roots are also a valued medicine, antibacterial and prized for the respiratory system. We carry both Arrowleaf and Deltoid Balsamroot.1, 4

Ornamental Qualities

Spectacular in bloom, Balsamroot blankets slopes with big, bright yellow daisies on 1–2 ft stems above bold arrow- or triangle-shaped, silver-hazed leaves in mid-spring. Deeply drought-tolerant and long-lived, it's magnificent in a dry meadow, rock garden, or hillside planting with Common Camas and native bunchgrasses.1

Environment & Culture

Ecology: Native to the sagebrush steppe, grasslands, and open slopes of the West, Balsamroot survives drought and fire on a deep, stout taproot. Its early, abundant bloom is a vital nectar and pollen source for native bees and butterflies, and its seeds feed birds and small mammals.1, 4

Culture: Balsamroot is a longstanding staple food and medicine across the Interior West, its seeds, roots, and greens eaten and its root prized as a respiratory remedy. We offer it with respect for that living knowledge and invite support for Indigenous-led restoration through our Charitable Giving page.4

In the Kitchen

Roast and grind the seeds into a rich, nutty meal for cakes and porridge (or press them for oil). Bake or steam the young roots as a starchy, protein-rich vegetable — use them young, before they turn resinous. And in early spring, peel and cook the young shoots and leaves as greens. (Growing and harvest details are on the Planting Guide tab.)

Attributes

  • Native Range: Interior West; sagebrush steppe, grasslands, open slopes1
  • USDA Zones: ~4–83
  • Light: Full sun1
  • Water: Low; very drought-tolerant (deep taproot)1
  • Soil: Well-drained, lean, rocky to loamy1
  • Habit: Long-lived taprooted perennial, 1–2 ft; yellow daisies2
  • Edible: Seeds (flour/oil), young roots (cooked), young greens4

References

  1. Native Foods Nursery field notes; USDA NRCS Plant Guide, Balsamorhiza sagittata.
  2. Pojar, J. & MacKinnon, A., Plants of the Pacific Northwest Coast, 2014.
  3. USDA PLANTS Database, Balsamorhiza.
  4. Moerman, D., Native American Ethnobotany, 1998.

Pot Sizing Guide

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Planting Guide: Balsamroot (Balsamorhiza deltoidea & sagittata)

Tip: Give it full sun and sharp, dry drainage and site it permanently — its deep taproot makes it drought-proof and long-lived but resents being moved, so plant it where it can stay.

When Your Plant Arrives

Open the box promptly and lift your plant out gently, holding the pot rather than the stem. Leave it in its biodegradable eco-pot for now — the roots are settled and don’t need disturbing yet. Give it a slow, thorough drink until water runs through the bottom, then set it somewhere bright but sheltered, out of harsh afternoon sun, drying wind, and frost. Let it rest and acclimate there for a few days before planting, so the move from our greenhouse to your garden is a gentle one. If anything doesn’t look right, please contact customer service within 7 days of delivery and we’ll take care of you.

Choosing a Site

Light: Full sun.

Soil: Well-drained, lean, rocky to loamy; dry.

Space: 18–24 in apart.

Planting Steps

Plant plugs in fall or early spring; site permanently, as it forms a deep taproot.

If it came in a biodegradable eco-pot, plant it pot and all — the pot is pressed from composted cow manure, so it melts into the soil and gives the young roots their first feed. No need to remove it.

Set at the depth it grew, firm, and water in.

Watering & Care

Establishment: Light water the first season, then ease off.

After establishment: Very drought-tolerant; overwatering rots the crown.

Protection

Deer & elk: Foliage grazed in the wild — protect when young.

Wildlife: A key early pollen and nectar source for native bees.

Harvest Basics

Season: Young roots and greens in spring; seeds in summer.

Use: Grind or press the oil-rich seeds into flour, cakes, or oil (raw or roasted); bake or steam the young, resinous roots (long-cooked); cook the young shoots and greens — a cherished, all-purpose native food.