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Biscuitroot is an herb in the parsley family (Apiaceae) that was an important root crop for certain Native American peoples. The Nez Perce' Indians called it cousroot(prounounced "cows"). The Walla Walla called it shappellel. The roots were dug up in the spring after blooming and were eaten raw, or boiled. Or, it was ground to make a gruel or to make cakes by mixing with water and baking, which is where the 'biscuit' part comes in. It's also been called breadroot. You might see it called cous biscuit-root. The root is basically a type of wild carrot.
The plant is is found in Western North America, ranging from British Columbia and Montana to California and New Mexico. It's fond in grassland, sagebrush desserts, and conifer forests, and can be found on rocky slopes and foothills of the Central Rocky Mountains, and even higher up.
The Lomatium or Parsley family is also the carrot family, and there are many other similar plants with edible roots that may have been conflated with this plant in historical descriptions, so some of the things said about it could also be said about other parsley roots. Biscuit root, dessert parsley, or Lomatium are the common identifiers, and these might be combined with a certain place name or geographical descriptor to denote a particular species, i.e. Northern Idaho biscuit root, so it is difficult to say the exact species that is always being talked about.
