BITTERROOT (Lewisia)
FAMILY - Purslane (Portulacaceae)
OTHER NAMES -Rock Rose, Spatlum, Tobacco Root, Redhead Louisa, Racine-amere,
Redivlva, Sand Rose.
DESCRIPTION - The numerous leaves of the bitterroot sprout greenly from a
surprisingly large root with the receding of the snows, generally wrinkling
and decaying before the conspicuous flowers burst forth.
Lifting and bending from a big root crown in a verdant rosette, the narrow
and spoon-shaped oblong leaves are from one to two inches long and are still
eagerly awaited by some of our Indians. They are fleshy rather
than flat.
The pinkish to snow-white flowers appear nakedly on single, short stems from
late April into July, depending on the altitude. They are the only prominent
blossoms of the sort in their usually mountainous realms that seem to be
unaccompanied by leaves. Although conspicuous, each blossom, lifting on a
stem seldom longer than three inches, is only one or two inches across its
wheel-like showiness which is silken in
its beauty. About a half-dozen petal-like sepals back up the 6 or 7 to about
18 elliptical petals which the sunshine brings open. Numerous stamens
decorate the center of each blossom. Buds, like slim long cones,
often nod nearby on fellow stalks.
The prominent, white, large, starchy roots, which can be uncovered with a
sharp stick, are the important parts of this particular member of the
purslane family.
DISTRIBUTION - The towering range of mountains between the green and grey
wildernesses of Montana and Idaho, a trout-teeming river, and a valley are
named for this nourishingly valuable bitterroot whose blossom is the state
flower of the country's fourth largest state, Montana.
This wild edible was first collected and brought back to civilization in
1806 from Bitterroot Valley of western Montana by Captain Meriwether Lewis,
of the Lewis and Clark Expedition, in whose honor it was
named. The other part of its Latin cognomen, Lewisia rediviva, takes note of
the fact that it can be uprooted, transported, dried for many months, and
then successfully replanted.
It is commonly found in the dry and stony valleys, arid interior, plains, on
rocky slopes and ridges, and on mountain tops up to some eight thousand feet
high from its most intensive habitat of Montana to south-central British
Columbia, Mexico-ward to Colorado and Southern California.
EDIBILITY - These succulent roots are best located in the early springtime,
when the frost is barely out of the ground, by their green tufts of long
leaves. They are then tenderest and most nourishing, before the
flowers use up part of the stored starch.
The outer rind of the roots, whose bitterness gives the perennial its most
common name, will slip off easily if the parts are first cleaned in boiling
water. But if you're camping, rub it off the younger roots between the hands
or remove it with a sharp knife. A fleshy white core is thus exposed that
can be boiled to a jellylike deliciousness with a somewhat tobaccolike
aroma. The cores are also baked or roasted, as well as sometimes being dried
and powdered.
Stored by the bagful for winter use, the dried roots often lent consistency
to Indian soups and stews. On today's reservations, some of them still do.
--
Jesse Gomez Jr
In Beautiful Norway
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