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Lomatium is a genus of about 75 species of perennial herbs native to western North America. (I have seen this plant growing in KY, OH, and WV.)
Several species, including L. cous, L. geyeri, and L. macrocarpum, are sometimes known as biscuit roots for their starchy edible roots. These are or have been traditional Native American foods, eaten cooked or dried and ground into flour. Some Native Americans ground Lomatium into mush and shaped into cakes and stored for later use. Their flavor has been compared to celery, parsnip, or stale biscuits.
Lomatium dissectum has been used as herbal medicines for cough and upper respiratory infections, including tuberculosis.