Bitterroot
Bitterroot (Lewisia rediviva)
Bitterroot (Lewisia rediviva) is a small, perennial herb in the family Portulacaceae. It is native to western North America, from low to moderate elevations in the mountains. The plant is named for its bitter root, which was a staple food for many Native American tribes.
Pronunciation
Bitterroot is pronounced as "bit-er-root".
Etymology
The name "Bitterroot" is a direct translation of the plant's Latin name, Lewisia rediviva. The genus Lewisia was named after Meriwether Lewis, who first described the plant during the Lewis and Clark Expedition. The species name rediviva (meaning "revived, reborn") refers to the plant's ability to regenerate from its root.
Description
Bitterroot plants are small, with a rosette of succulent leaves at ground level and pink or white flowers on a leafless stem. The root is fleshy, cylindrical, and strongly bitter to the taste.
Uses
The root of the Bitterroot was traditionally used as a food source by Native American tribes such as the Shoshone and Flathead Indians. It was typically cooked or dried for winter use. The root was also used medicinally, for treating ailments such as sore throats and wounds.
Related Terms
- Portulacaceae: The family to which Bitterroot belongs.
- Lewis and Clark Expedition: The expedition during which Bitterroot was first described by Western science.
- Shoshone: A Native American tribe that traditionally used Bitterroot as a food source.
- Flathead Indians: Another Native American tribe that used Bitterroot.
External links
- Medical encyclopedia article on Bitterroot
- Wikipedia's article - Bitterroot
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