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.
Join us for the live Zoom class on Wednesday, May 7 at 6 PM Mountain, or you can watch the replay later.
