Edible Plants in Yellowstone National Park

Yellowstone National Park is a vast and ecologically diverse region that supports a wide variety of plant life, including numerous edible species. Indigenous peoples and early settlers relied on many of these plants for food, medicine, and survival. While foraging is prohibited within the park to protect its delicate ecosystem, understanding the edible flora provides insight into Yellowstone’s rich biodiversity and historical significance.

Berries

Berries are among the most recognizable edible plants in Yellowstone. Several species thrive in the park’s forests, meadows, and riverbanks, offering both wildlife and humans a valuable source of nutrition.

1. Huckleberries (Vaccinium membranaceum) – One of the most sought-after wild berries, huckleberries resemble small blueberries and ripen from late July to September. These berries are high in antioxidants and were historically an important food source for Native American tribes.

2. Serviceberries (Amelanchier alnifolia) – Also known as Saskatoon berries, serviceberries grow on shrubs throughout the park’s dry slopes and forest edges. They ripen in late summer and have a sweet, nutty flavor.

3. Thimbleberries (Rubus parviflorus) – Found in moist, shaded areas, thimbleberries have a soft, raspberry-like texture and a tart flavor. They ripen between July and August.

4. Wild Strawberries (Fragaria virginiana) – This small but flavorful fruit grows in open meadows and along trails. They produce fruit from June to August.

5. Chokecherries (Prunus virginiana) – These dark red to black berries grow in clusters on trees and shrubs. While tart when raw, they were traditionally cooked into jams and sauces by indigenous peoples.

6. Buffaloberries (Shepherdia canadensis) – These bright red berries are tart and slightly astringent but can be eaten after frost softens their bitterness. They were historically mixed with fat and meat to make pemmican.

Roots and Tubers

Many of Yellowstone’s native plants have edible roots and tubers, which were essential survival foods for indigenous people and early pioneers.

1. Biscuitroot (Lomatium spp.) – Found in open meadows and grasslands, biscuitroot has a starchy, edible root that was traditionally dried and ground into flour.

2. Yampa (Perideridia gairdneri) – This plant has a carrot-like root that is high in energy and was historically roasted or eaten raw by Native American tribes.

3. Camas (Camassia quamash) – Blue camas bulbs were an important staple for indigenous peoples. However, they are often confused with the toxic Death Camas (Zigadenus spp.), making proper identification crucial.

4. Spring Beauty (Claytonia lanceolata) – This early spring flower produces small, nutritious tubers that resemble miniature potatoes.

Greens and Leaves

Several leafy plants in Yellowstone can be consumed raw or cooked, providing essential vitamins and minerals.

1. Dandelion (Taraxacum officinale) – A common plant with edible leaves, flowers, and roots. The leaves can be eaten raw in salads or cooked like spinach.

2. Lamb’s Quarters (Chenopodium album) – Also known as wild spinach, this plant is high in vitamins A and C and can be steamed or sautéed.

3. Fireweed (Chamerion angustifolium) – The young shoots of fireweed are tender and can be eaten raw or cooked. Later in the season, the leaves can be brewed into a tea.

4. Miner’s Lettuce (Claytonia perfoliata) – Found in moist, shaded areas, miner’s lettuce has mild, succulent leaves that can be eaten raw.

Nuts and Seeds

Though less common than berries, some plants in Yellowstone produce edible nuts and seeds.

1. Pine Nuts (Pinus albicaulis, Pinus flexilis) – Whitebark pine and limber pine both produce small but nutritious seeds. These were historically harvested by indigenous people and eaten raw or roasted.

2. Sunflower Seeds (Helianthus annuus) – Some wild sunflower species in Yellowstone produce edible seeds that can be eaten raw or roasted.

3. Dock Seeds (Rumex crispus) – The seeds of curly dock can be ground into flour and used for baking.

Edible Flowers and Shoots

Many plants in Yellowstone offer edible flowers and tender shoots that can be used as food.

1. Wild Roses (Rosa spp.) – The petals are edible and can be used in teas or salads. The rose hips, which develop after flowering, are rich in vitamin C and were traditionally used to make syrups and teas.

2. Clover (Trifolium spp.) – Both the flowers and leaves are edible and can be used fresh in salads or dried for tea.

3. Cattails (Typha latifolia) – Found in wetlands, cattails provide multiple edible parts. Young shoots, often called “cossack asparagus,” can be eaten raw or cooked, and the pollen can be used as flour.

Conclusion

Yellowstone National Park is home to a remarkable variety of edible plants that have played an important role in the diet and culture of indigenous peoples and early settlers. While foraging within the park is prohibited to preserve its delicate ecosystem, understanding these plants helps deepen appreciation for Yellowstone’s biodiversity and historical heritage. From nutrient-rich berries and tubers to edible greens and nuts, these plants showcase the abundance and resilience of nature in this iconic landscape.