What to Know About Arrowleaf Balsamroot in the Winter

Arrowleaf Balsamroot, Balsamorhiza sagittata, is native to the western United States, and — to me — a poster child of Idaho’s sunny mountainsides.

The plant’s name does a lot of describing: its leaves are shaped like arrowheads, and its roots have a balsam-like fragrance. But being native to this area, it’s hard to capture how important this plant has been for this land’s inhabitants for centuries.

The leaves, stems, and flowers are all prime forage material for many animals, and its massive taproot system (up to nine feet long and weighing over 20 pounds) has been used by Indigenous people for respiratory and immune system issues. The roots can even be dried and ground up to be used as flour in cakes.

The leaves themselves are made up of 30% protein, which is partially why they’re a favorite winter food source for several species, particularly mule deer, elk, and bighorn sheep. The leaves of the balsamroot are also especially nutritious in the spring, providing crucial calories for recovering from the winter.