Description: There are numerous species, this particular one is found in clumps, these plants have arrow shaped, basal leaves, from eight to twelve inches in length. Leaves are rough to the touch. Flowers are yellow and long stalked. Up to twenty-two yellow rays encircle the yellow disc of florets.

Location: Grows on dry, stony slopes in the foothills and higher elevation of the Rockies from Colorado to British Columbia.

Food: Young leaves and shoots are edible, as well as young flower stalks and young stems. They may be steamed or eaten raw. Peeled roots are also eaten, but are bitter unless slow cooked to break down the indigestible polysaccharide (inulin). Roots may be cooked and dried, then reconstituted in simmering water before eating. Seeds are pounded into meal, used as flower, or eaten out of hand.

Traditional Uses: Native Americans used the wet leaves as a wound dressing and a poultice over burns. The sticky sap was used to seal wounds and considered antiseptic. Balsam root when peeled and chewed, although bitter, contains inulin that may stimulate the immune system providing protection from acute sickness, such as colds and flu. The sap is considered antibacterial and anti-fungal. A decoction of the leaves, stems and roots was taken for stomachache, colds. Root was also used for treating gonorrhea and syphilis. In Sweat Lodge, balsamroot smoke and steam is reported to relieve headaches. It is considered a Warrior Plant and in smudging ceremonies it is a disinfectant and inhaled for body aches. Chewed root was used as a poultice over sores, wounds and burns.

Modern Uses: Little studied or used in any new modern context. Traditional uses still practiced.

Chemistry: Inulin, flavonoids.

Notes: This plant is wide spread in the Bitterroots and other Idaho wilderness areas. In a pinch--should you get lost in these vast mountainous expanses--here is a food that may help you survive. But freeing the root, often deeply and intricately woven into the rock, is an exhausting task.