Biscuitroot

Biscuitroot plants are what is generally called Lomatium.
There are lots of different kinds of Biscuitroot.

There are approximately 80 species of Lomatium. They’re known by such common names as carrot leaf, fern leaf, desert parsley, parsley, konse, and whiskbroom.

The roots of Lomation are edible. The mildly flavored roots can be boiled, roasted, or eaten raw.

Lewis and Clark encountered Indians who ate Lomation roots. The Shoshone tribespeople made thin biscuits, called konse,( that were about 1 foot by 2 feet wide) to trade for goods carried by the explorers. The large biscuits were prepared from the dried roots of Lomatium.

If you'd like to make traditional konse, you can dry Lomation roots, then grind them into a flour and mix with water and shape into a tortilla-like biscuits.

Read more: http://www.motherearthnews.com/nature-and-environment/biscuitroot-edible-wild-plant-zmaz83mjzraw.aspx#ixzz36H1Xm86D

The plant shown here is probably Nineleaf Biscuitroot (Lomatium triternatum)