Balsamorhiza Sagittata (Pursh.) Nutt.
Arrowleaf BalsamrootBalsamorhiza sagittata, known as arrowleaf balsamroot because of its fragrant root and distinctly shaped leaves, is a member of the Astericae, or sunflower, family. Other common names for this species include the Oregon sunflower, breadroot, and graydock.
The naming of this species was accomplished by Thomas Nuttall, amidst turn of the century scandal involving alcoholism, legal rights, and suicide regarding the Lewis and Clark expeditions of discovery in the early 1800's.
Balsamorhiza sagittata is a perennial forb. This U.S. native plant grows 20-60 cm high and is found right here in Salt Lake City as well as across much of western North America, from the Cascade Mountains to as far inland as Sasketchewan in Canada, and South Dakota and Colorado in the United States. This plant likes to grow in well-drained light (sandy) to medium (loamy) soils, at elevations up to 2700 meters. Arrowleaf balsamroot is often found in plains and valleys as well as on south-facing slopes and ridges. The species often grows alongside big sagebrush, bluebunch wheatgrass, and various species of pine.
Seeds about 7-8mm long germinate within 3 weeks of snowmelt, with flower stalks appearing within seven days. The plant produces hermaphroditic flower heads that bloom in late spring through the summer and are pollinated by insects. New seeds begin to ripen by the end of June. Often grazed by cattle, sheep, muledeer and deer mice, the seeds of this flower are considered to have poor viability in the wild, but that may be good news for all you gardeners, as you can find them on sale now!
The large C-3 photosynthetic leaves on this sun-loving species are covered with grayish hairs and are purported to keep your toes toasty when used as insulation in shoes. They also offer shade to desert rodents.
Balsamorhiza sagittata produces a large woody taproot that exudes a yellowish resin that smells and tastes like balsam. Although the U.S. Department of Agriculture lists this plant as non-palatable by humans, Balsamorhiza sagittata has a long history of both culinary and medicinal uses by Native American peoples. Even the Mormon pioneers peeled the outer layers of the root and ate the fibrous center portion. When roasted, this part of the plant can be a substitute for coffee. Smoked to cure head and body aches, chewed to treat mouth and throat infection, and ground to a paste for topical ointment, the medicinal uses of the resin in this taproot range from stimulating immunity to curing baldness! The young shoots of the plant can be eaten raw, like celery, or added to salads. The leaves can be boiled and eaten, in large quantities inducing drowsiness. Seeds are ground, both roasted and raw, and used with other cereals for making cakes and breads. In the past, the seeds were also a prized source of oil for many indigenous cultures.
