Lewisia pygmaea (A.Gray) B.L.Rob.

Taproots gradually ramified distally or shortly fusiform, rarely subnapiform. Stems ± prostrate or suberect, becoming reflexed in fruit, 1-6 cm. Leaves: basal leaves withering at or soon after anthesis, ± sessile or gradually tapered to long petiole, blade linear to linear-oblanceolate, ± flattened, 3-9 cm, margins entire, apex acute to obtuse; cauline leaves absent. Inflorescences 2-4(-7)-flowered in racemose cymes or with flowers borne singly; bracts 2, opposite, plus 1 subtending each successive flower if more than 1 flower, linear-oblong, linear-lanceolate, or lanceolate, (2-)4-10 mm, margins glandular-toothed, sometimes eglandular-toothed, apex acute. Flowers pedicellate, not disarticulate in fruit, 1.5-2 cm diam.; sepals 2, suborbiculate, broadly ovate, or obovate, 2-6 mm, herbaceous at anthesis, margins usually glandular-toothed, sometimes eglandular-toothed or rarely ± entire, apex usually truncate, sometimes rounded, obtuse, subacute, or apiculate; petals 5-9, white, pink, or magenta, sometimes green at base, narrowly oblong, elliptic, or oblanceolate, 4-10 mm; stamens (4-)5-8; stigmas 3-6; pedicel 2-5(-10) mm. Capsules 4-5 mm. Seeds 15-24, 1-2 mm, shiny, smooth. 2n = ca. 66.

Open, often gravelly, moist to dryish areas in mountains to above the tree line. Open places in short turf or gravelly or rocky substrates at elevations of 2300-4200 metres.

The roots are peeled and the centre removed then eaten fresh or baked or boiled. The small bitter red section inside near the top is removed. The roots can be dried for later use.

Can be grown by seedlings. Seeds needs stratification.