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Herb Library

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DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for the efficacy of any herb nor for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Additionally, some of these plants are extremely toxic and should be used only by licensed professionals who have the means to process them properly into appropriate pharmaceuticals. One final note: many plants were used for a wide range of illnesses in the past, but be aware that many of the historical uses have proven to be ineffective for the problems to which they were applied.




BREADROOT
Leguminosae
aka Indian Breadroot, Indian Turnip, Pomme Blanche, Prairie Potato, Scurfy Pea
Psoralea esculenta
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A hairy perennial to 1½ feet with tuberous roots; five leaflets, oblong to oblanceolate to 2½ inches long and glabrous above; flowers yellowish to bluish. Native to the North American states of Kansas, Missouri, Nebraska, North Dakota, South Dakota, and Montana.

The white, starch-rich, mealy root was used by Native Americans either fresh or cooked as food. Was also dried and ground into flour to be made into cakes.



PROPAGATION: By division
RELATED SPECIES: P. argophylla, P californica, P. canescens (southern states), P. castarea (Arizona and Nevada), P. cuspidata, P. hypogaea (west of the Mississippi), P. lanceolata (Cheyenne Indians), P. mephitica (Utah), P. subacaulis (Tennessee) were all used the same as P. esculenta.
P. orbicularis was used for greens by the California Indians.





©2004 by Ernestina Parziale, CH

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