FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
OENANTHE SARMENTOSA
Hedrick, U.P. editor. 1919. Sturtevant's Notes on Edible Plants. Report of the New York Agricultural Experiment Station for the Year 1919 II. Albany, J.B Lyon Company, State Printers. [References Available]
is a plant of western North America. The tubers form one of the dainty dishes of the Oregon Indians. They are black, but, when boiled like potatoes, they burst open lengthwise, showing a snowy-white, farinanceous substance, which has a sweet, cream-like taste with a slight parsley flavor.
