Oregon Sunflower, Arrowleaf balsamroot

Balsamorhiza sagittata

Physical Characteristics

Balsamorhiza sagittata is a PERENNIAL growing to 0.3 m (1ft). See above for USDA hardiness. It is hardy to UK zone 4. It is in flower in July. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. Suitable for: light (sandy) and medium (loamy) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers dry or moist soil.

Distribution

Western N. America - South Dakota to British Columbia, south to California and Colorado.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Root Seed Shoots Stem Edible Uses: Coffee Root - raw or cooked[46, 61, 106, 161, 257]. The root has a thick crown that is edible raw[213]. Roots have a sweet taste when cooked[2, 183]. A long slow baking is best, the Flathead Indians would bake them in a fire pit for at least 3 days[183]. The roots are resinous and woody with a taste like balsam[212]. Young shoots - raw or cooked[161, 257]. Added to salads or used as a potherb[183]. The large leaves and petioles are boiled and eaten[207]. When eaten in large quantities they act like sleeping pills to cause sleepiness[257]. The young flowering stem can be peeled and eaten raw like celery[183, 257]. Seed - raw or cooked[2, 94, 101, 161]. A highly prized source of food[257]. It can be roasted, ground into a powder and used with cereals when making bread[183, 257]. The raw seed can also be ground into a powder then formed into cakes and eaten without cooking[257]. The seed is rich in oil[213]. Oil. The seed was a prized source of oil for many native North Americans[257]. The roasted root is a coffee substitute[177, 183]. Foraging. Edible Uses & Rating: Roots: principal edible (roasted/long-cooked). Leaves/shoots: emergency greens only (well-boiled). Seeds: edible; historically used but limited by set/insects. Edibility rating: 3/5 (root can be quite good; others marginal) [2-3]. Taste, Processing & Kitchen Notes: Root skin extremely bitter; peel. Inner flesh ranges mild-starchy to resinous, often correlating with root age/size (smaller = milder/softer). Traditional earth-oven roasting ~24 h best subdues resins and converts to sweet, carrot-meets-parsnip notes. Simmering works but is less effective; change water if strongly aromatic. Leaves: boiling knocks back bitterness slightly but leaves aspen-like balsamic aftertaste. Seeds can be dry-toasted then rubbed and winnowed; yields modest. Seasonality (Phenology):Rosettes: very early spring. Bloom: April–July (elevation-driven). Seed: early summer—often earlier than expected; colonies may be “spent” by midsummer. Roots: year-round (easier when tops present or just senesced). Harvest & Processing Workflow (roots): 1.Scout & flag productive patches during bloom. 2.Target younger/smaller roots for better texture/flavor. 3.Lift carefully with a tile spade/bar; take only a fraction of a patch. 4.Peel thick bark; trim woody sections. 5.Earth-oven/pit-roast 18–24 h or slow-simmer several hours (change water if very aromatic). 6.Eat fresh (stews), slice & dry for later, or dry-grind into a coarse flour blend. Cultivar/Selection Notes: None formal; regional ecotypes differ (leaf size, hairiness, stature). Choose local seed for best establishment. Traditional/Indigenous Use Summary: Across the Plateau/Northern Rockies, tribes (e.g., Okanagan and others) relied on pit-roasted roots as an important starchy food and seeds pounded/winnowed when available; young greens were sometimes boiled. Importance varied with local palatability and crop success.

Medicinal Uses

Antirheumatic Diaphoretic Diuretic Dysentery Febrifuge Odontalgic Poultice Skin Stomachic Vulnerary 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[257]. It is little used in modern herbalism. The root is antirheumatic, diuretic, cathartic, diaphoretic, febrifuge and vulnerary[94, 257]. An infusion of the leaves, roots and stems has been used as a treatment for stomach pains, colds, whooping cough, TB, fevers and headaches[257]. A decoction of the root has been taken at the beginning of labour to insure easy delivery[257]. 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[257]. The smoke from the root has been inhaled as a remedy for body aches such as rheumatism[257]. The root is chewed or pounded and used as a paste on wounds, blisters, bites, swellings and sores[207, 257]. A poultice made from the coarse, large leaves has been used to treat severe burns[257]. An infusion of the leaves has been used as a wash for poison ivy rash and running sores[257]. The seeds have been eaten as a treatment for dysentery[257].

Known Hazards

Resin content varies—sample cautiously; under-processed roots may cause nausea/GI upset. Always peel and long-cook. Leaves are strongly bitter; restrict to small, well-boiled amounts if used at all.