Hensolt, Edith A. 1966. How Oregon Indians Used the Native Flora. Benton cdounty Historical Society & Museum, Philomath, Oregon.
Roots are slender and pindle-shaped, often pencil size, sometimes almost spherical. Indians dried large quantities for winter. The dark outer skin peels off easily, leaving a soft, white, easily chewed interior, with a slightly carroty taste. Rather insipid boiled. Indeians pounded the roots in stone mortars, made large flat cakes and sun-dried them. They also dried the roots, then pounded them into flour for cakes baked on flat stones before the fire.
