| Lomatium grayi | |
|---|---|
| |
| |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Lomatium |
| Species: |
L. grayi
|
| Binomial name | |
| Lomatium grayi (J.M.Coult. & Rose) J.M.Coult. & Rose | |
Lomatium grayi, commonly known as Gray's biscuitroot, Gray's desert parsley, or pungent desert parsley, is a perennial herb of the family Apiaceae. It is native to Western CanadainBritish Columbia, and the Western United States, including from the Eastern Cascades and northeastern California to the Rocky Mountains.[1][2]
It is a perennial herb found growing in dry rocky banks and slopes.[3] It grows throughout the sagebrush steppe[4] and also in pinyon–juniper woodland. It has a lifespan of 5–7 years.
Lomatium grayi has glabrous stems that split at the ground, and a long, thick taproot. The dark-green leaves are numerously divided.[4] It flowers from March to July with 1–20 compound umbels, each with hundreds of yellow flowers,[3][5] upon leafless stalks.[4] The fruit is glabrous, elliptic, 8–15 mm long, with the lateral wings about half as wide as the body.[6] The plant has a strong odor resembling parsley.[4]
A 2018 study has proposed splitting L. grayi into four species, based on morphometric analysis: Lomatium klickitatenseinKlickitat County, Washington and surrounding areas; Lomatium papilioniferum in the rest of the Pacific Northwest; Lomatium depauperatum (formerly L. grayi var. depauperatum) in western Utah and eastern Nevada; and Lomatium grayi s.s. in the western Rocky Mountains and adjoining basins.[9]
The plant was used as a food source by the Northern Paiute people in Oregon; new tender stems were eaten raw, and the roots were a winter starvation food.[10]
| Lomatium grayi |
|
|---|---|
| Peucedanum grayi |
|
