First and foremost, it was a staple food for many tribes. The root was boiled in fat or cooked with meat in stews. It has a nutlike flavor and texture. It can be eaten raw but will make you pucker due to its powerful astringency. The seeds were also a protein source that were ground and added to sauces, stews, and gravies as a thickener. The young leaves are a good potherb for springtime soups and stews.
It was used medicinally as a drawing poultice, ground into a fine powder, and applied damp to blisters, cuts, sprains, and abrasions.
The powdered root was infused in a small amount of water and taken for sore throat, sore and bleeding gums, and boils.
This plant is common in grassy meadows and tundra in all the mountain zones.
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