off more easily than if it had already bloomed. Once dug, the 
roots were peeled, washed, and dried in the sun. Sometimes the 
reddish inner core or stele which was believed to impart the bitter 
taste was removed, though sometimes it was left intact. In fact, 
some people actually preferred the smaller, more bitter tasting 
bitterroots of western Montana to the larger, blander varieties 
occurring farther west in the Nez Perce country of Idaho (JP, RS, 
AV). Bitterroots were once found in great quantities on the flats 
of what is now Missoula, Montana, the campus of the University 
of Montana, and the Bitterroot Valley (RS). 
The common method of cooking bitterroot was steaming the 
roots for a few minutes on a lattice of small twigs above water ina 
kettle (AP, RS, CW). Dried bitterroots were boiled in water, 
sometimes with serviceberries or huckleberries (RS). A broth was 
also made by boiling the roots (AP, CW). Bitterroots were also 
sweetened with camas, but more recently sugar has been used 
(RS). 
An infusion of the roots was drunk for heart trouble (RS, AV), 
pleurisy (RS), and by mothers to increase milk (PB, T-H, AV). 
RANUNCULACEAE 
Clematis columbiana (Nutt.) T. & G. — (Clematis) 
The stems and leaves were boiled to make an infusion used as a 
hair restorer (RD, AV), or a shampoo (RS). A medicine made 
from this species and C. /igusticifolia was used for a type of itch 
and for sores, especially for around the neck (RD). 
Clematis hirsutissima Pursh — (Sugarbowl) 
An infusion of the entire plant was employed as an itch medi- 
cine; the affected areas were washed with the solution and rubbed 
with the boiled plant (RS, AV). 
Clematis ligusticifolia Nutt. — (Clematis) 
An infusion of the stems and leaves was employed as an eye- 
wash, though it apparently didn’t work very well (Ad). It was also 
286 
