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Biscuitroots

April 4, 2025 Erica M. Davis

Current Status
Not Enrolled
Price
20
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Biscuitroots

In this class, we’ll uncover the fascinating world of biscuitroots—a diverse group of low-growing, perennial plants in the Carrot family known for their starchy, edible roots, which can be dried and pounded into flour to make a bread-like food. These native plants, often referred to as “parsleys,” have been a staple food for Indigenous peoples across the prairies, Southwest, and Pacific Northwest, yet they remain surprisingly underrepresented in the wild food literature. We’ll learn how to identify a variety of biscuitroots, the best times to forage them, and how to do so in a manner that supports their long-term sustainability.

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Biscuitroots

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