Which wild plants and roots were important foods for Plateau peoples?

For the Plateau Indian peoples, wild plants and roots served as essential nutritional sources alongside their primary reliance on fishing and hunting.1

The most significant source of starch was the bulb of the camas flower (Camassia esculenta). Other important roots and bulbs gathered for food included:1

• Bitterroot1
• Onions1
• Wild carrots1
• Parsnips1

These items were typically prepared in earth ovens heated by hot stones. In addition to roots, various berries were harvested, including serviceberries, huckleberries, and blueberries. Consistent with their cultural emphasis on the sharing of necessities, these gathered food resources were generally distributed among the community.1