Valeriana edulis Nutt.

Perennial from a long stout taproot and short branched caudex, 3–12 dm; lvs thick, nearly parallel-veined, densely ciliate, the basal linear-oblanceolate, 1–3 dm, entire or rarely with 1–2 basal divisions; cauline lvs pinnately parted into a few ascending or falcately divergent segments from a broad flat rachis; infl elongate, with numerous lateral branches, becoming diffuse in age; plants polygamo-dioecious; cor of perfect and staminate fls 2.5–3.5 mm, of pistillate fls scarcely 1 mm; fr ovate or ovate-oblong, 3–4 mm. Swamps and wet open soil; c. O. and s. Ont. to Minn. and Io.; cordilleran region from s. B.C. to Mex. May, June. Our plants are usually short-hairy, and may be distinguished from the usually glabrous cordilleran plants as V. edulis var. ciliata (Torr. & A. Gray) Cronquist (V. ciliata).

It is a temperate plant. It grows naturally along streams in the Rocky Mountains in the United States of America.

The roots are baked or steamed and eaten. They are steamed for 24 hours to remove the unpleasant odour. They can be used in salads, soups, stews or fried. They can be dried and made into flour. The seeds are also eaten.

It can be grown by seeds.