Mountain Brome

Bromus marginatus

Physical Characteristics

Bromus marginatus is a PERENNIAL growing to 1 m (3ft 3in) by 0.5 m (1ft 8in). See above for USDA hardiness. It is hardy to UK zone 4. The species is hermaphrodite (has both male and female organs) and is pollinated by Wind. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers dry or moist soil.

Distribution

Western N. America - British Columbia and Alberta to California, New Mexico and South Dakota.

Habitats

Woodland Garden Dappled Shade; Cultivated Beds;

Edible Uses

Edible Parts: Seed Edible Uses: Seed - cooked[161, 177]. Used as a piñole[213, 257]. The seed is heavy[213]. The seed is rather small and fiddly to utilize[K]. Edible Uses & Rating: The edible portion of mountain brome is the grain (caryopsis), which can be parched, boiled, or ground into meal. The grains are nutritious, mild in flavor, and comparable in food value to other native bromes. Indigenous groups such as the Mendocino Indians of California are recorded as having used the seeds for food, grinding them into meal for mush or bread-like mixtures. The plant’s edibility rating is 3/5—safe and nourishing, but with a low yield relative to effort and challenging processing due to tight husks and awns [2-3]. Taste, Processing & Kitchen Notes: Mountain brome seeds have a subtle, nutty flavor similar to barley or brown rice, with a slightly earthy aroma when toasted. The grains are small and encased in persistent husks that cling tightly, requiring toasting, rubbing, and winnowing to remove. Toasting also enhances flavor and helps break the husks, while boiling softens the texture into a coarse porridge. Because of the low seed-to-chaff ratio, mountain brome is best used in small quantities or as part of a mixed wild-grain collection. Foragers may find it easier to process the parched seed heads whole, then grind them into a meal with some chaff remaining—this traditional approach minimizes labor without compromising safety. Seasonality (Phenology): Mountain brome begins growth in early spring, producing leaves as soon as snow recedes in mountain meadows. It flowers from June through August, depending on elevation and latitude, with seed maturation occurring from July to September. Plants go dormant or die back by early autumn as conditions dry. Seed heads turn straw-brown when ripe and begin to shatter soon after. This species can persist for several years and reseeds naturally, maintaining local stands under natural disturbance regimes. Safety & Cautions (Food Use): Mountain brome is safe to consume when properly processed. The principal hazards are mechanical: sharp awns and tough hulls can irritate the mouth or throat if not removed. Moldy or discolored grains should be discarded to prevent exposure to fungal toxins. Like other cereal grasses, mountain brome contains gluten-type proteins and is not suitable for individuals with gluten intolerance. Harvest & Processing Workflow: Seeds should be harvested when the panicles turn golden brown and dry but before the spikelets begin to shatter. Seed heads can be stripped by hand or clipped and allowed to finish drying. Once crisp, the heads are rubbed or gently beaten to separate grains from the husks, then winnowed to remove the chaff. Toasting or parching improves flavor and makes dehusking easier. The grains can be boiled for 10–15 minutes into a coarse porridge, or ground into meal for use in baked or thickened dishes. Because the yield per plant is low, mountain brome is best harvested opportunistically alongside other native grasses. Look-Alikes & Confusion Risks: Mountain brome is often confused with California brome (Bromus carinatus) and occasionally with introduced smooth brome (Bromus inermis). It differs from California brome by its hairier leaves, slightly stouter form, and shorter awns. Smooth brome can be distinguished by its creeping rhizomes and strongly notched lemmas. As all these species are non-toxic, confusion poses no danger, but proper identification ensures ecological accuracy in restoration or seed collection. Traditional / Indigenous Use Summary: Mountain brome was used by Indigenous peoples of California and the Great Basin as part of a mixed wild-seed diet. Seeds were gathered by hand, parched to loosen the chaff, ground into meal, and cooked into mush or cakes. These traditional preparations provided carbohydrates and dietary variety during late summer and autumn. Ethnobotanical records indicate that the Mendocino and other groups made use of the species, though it likely contributed in small quantities compared to larger-seeded grasses [2-3].

Medicinal Uses

None known

Known Hazards

None known