This wild edible plant is a spring ephemeral meaning that it is one of the first plants to bloom. It’s seasonal cycle lasts for a short period of time. It very quickly goes to seed. When the late spring sun becomes too intense, the leaves and stem shrivel and blow away, leaving no visible trace of the nourishing root below the surface. The root is full of energy-rich starch and is delicious whether raw or cooked. Cooking will make more of the nutrients accessible to your body. In this video I cook the root in rendered bear fat.
The Latin name for this plant is Cymopterus montanus. This species is part of the parsley family. As a word of caution there are deadly poisonous plants within the parsley family. Make sure you refer to a taxonomic guide to ensure your identification is correct. Within the Cymopterus genus there are a number of delicious edible species throughout Colorado and the western states.
Disclaimer: As always, please remember to do your own extensive research before using any plans for consumption or medicine. Do not rely on any of my videos for positive identification. If you find written sources from credentialed authors, you can develop the knowledge and confidence to safely engage in foraging. I am an amateur ethnobotanist myself, so everyone can forage safely and confidently if they are willing to put in the time to develop an “expertise” derived from expert sources.
As always remember harvesting ethic. You should only harvest when there are a substantial number of plants within the specific location. People should not harvest more than 10% of the colony. These plants and many others are tasty but they are even more valuable for their aesthetic beauty.