Botanical Name :Balsamorhiza sagittata
Species: B. sagittata
Common Name:Balsamorhiza sagittata,Arrowleaf balsamroot, Oregon Sunflower, Arrowleaf balsamroot
Habitat:Balsamorhiza sagittata is native to much of western North America from British Columbia to California to the Dakotas, where it grows in many types of habitat from mountain forests to grassland to desert scrub.
Balsamorhiza sagittata is a taprooted perennial herb growing a hairy, glandular stem 20 to 60 centimeters tall. The branching, barky root may extend over two meters deep into the soil. The basal leaves are generally triangular in shape and are large, approaching 50 centimeters in maximum length. Leaves farther up the stem are linear to narrowly oval in shape and smaller. The leaves have untoothed edges and are coated in fine to rough hairs, especially on the undersides.
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The inflorescence bears one or more flower heads. Each head has a center of long yellowish tubular disc florets and a fringe of bright yellow ray florets, each up to 4 centimeters long. The fruit is a hairless achene about 8 millimeters long. Grazing animals find the plant palatable, especially the flowers and developing seed heads
It is a species of flowering plant in the sunflower tribe of the plant family Asteraceae known by the common name arrowleaf balsamroot. It is drought tolerant.
Root – raw or cooked. The root has a thick crown that is edible raw. Roots have a sweet taste when cooked. A long slow baking is best, the Flathead Indians would bake them in a fire pit for at least 3 days. The roots are resinous and woody with a taste like balsam. Young shoots – raw or cooked. Added to salads or used as a potherb. The large leaves and petioles are boiled and eaten. When eaten in large quantities they act like sleeping pills to cause sleepiness. The young flowering stem can be peeled and eaten raw like celery. Seed – raw or cooked. A highly prized source of food. It can be roasted, ground into a powder and used with cereals when making bread. The raw seed can also be ground into a powder then formed into cakes and eaten without cooking. The seed is rich in oil. Oil. The seed was a prized source of oil for many native North Americans. The roasted root is a coffee substitute.
Oregon sunflower was quite widely employed as a medicinal herb by various native North American Indian tribes who used it to treat a variety of complaints, but especially stomach problems. It is little used in modern herbalism. The root is antirheumatic, diuretic, cathartic, diaphoretic, febrifuge and vulnerary. An infusion of the leaves, roots and stems has been used as a treatment for stomach pains, colds, whooping cough, TB, fevers and headaches. A decoction of the root has been taken at the beginning of labour to insure easy delivery. The juice from the chewed root is allowed to trickle down the throat to treat sore mouths and throats whilst the root has also been chewed to treat toothaches. The smoke from the root has been inhaled as a remedy for body aches such as rheumatism. The root is chewed or pounded and used as a paste on wounds, blisters, bites, swellings and sores. A poultice made from the coarse, large leaves has been used to treat severe burns. An infusion of the leaves has been used as a wash for poison ivy rash and running sores. The seeds have been eaten as a treatment for dysentery.
The large hairy leaves are used as an insulation in shoes to keep the feet warm. An infusion of the root has been rubbed into the scalp to promote hair growth.
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.
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