Hensolt, Edith A. 1966. How Oregon Indians Used the Native Flora. Benton cdounty Historical Society & Museum, Philomath, Oregon.
The roots are about finger length, from a quill to a finger in diameter. The rind is white and thin, the root is white, mealy, easily made into flour by pounding. It then thickens like flour in boiling water and has a good taste. Indians consider it one of the best food roots. Haskin gathered, grew and ate them, He says they burst when baked being mealy inside and are very appetizing. Very good fried in butter. Cascade squirrels gather and store large quantities for winter.