The Bitterroot (Sp̓eƛ̓m)

In Salish, May (Sṕeƛ́m spq́ni) is known as the Month of the Bitterroot, because this is the time of the year when bitterroot blooms and is harvested.

Throughout history, many Native American tribes across the western United States and Canada have harvested and used bitterroot. This includes tribes on the Flathead Indian Reservation:

• Bitterroot Salish (Šelis)
• Pend d’Oreille (Qlispe)
• Kootenai (Ksanka)

The bitterroot is a small, perennial plant with purplish-pink or white flowers. Its name comes from the bitter taste of its roots. In 1895 it became the state flower of Montana, and it has been pictured on calendars, souvenirs, stationery, and even medals. Its design adorns the Montana State Capitol’s legislative chambers (Dupoc 1947).

Bitterroot can survive for a year or two without water. Its ability to survive extreme conditions explains why its botanical name uses the Latin word for “revived,” as in Lewisia rediviva. 

Harvest Time

Considered the first visitor of spring, the bitterroot is more than just an early seasonal plant. It appears briefly before disappearing. The harvest typically begins in early spring, often in May, about two or three weeks before the plant blooms. Once the bitterroot starts to flower, it is too late to harvest.

Bitterroot ready for harvest. Photo credit: Heather Bleecker

The flower of this plant grows to be about four centimeters in length and blooms from a short stem. These flowers also grow in patches or multiples. The bud of the plant is lined with between 10 and 19 petals. While the buds expand, the leaves contract, and once the flowers have opened, the leaves may no longer be seen.

Cultural Beliefs

Native American tribes have requested that people refrain from harvesting the plant unless given permission or in the presence of an elder, the tribe’s Culture Committee, or a Native. This is not only to keep the species alive but also due to cultural and spiritual beliefs regarding it.

This bitterroot plant flowered inside without any water. Photo credit: Debbie Bell

First Root Ceremony

Organized digging for bitterroot continues in the vicinity of St. Ignatius, Montana, which remains a stronghold of traditional knowledge and practices among the Flathead. The first root ceremony, observed in early May, involves harvesting a quantity of bitterroot. Modern adaptations, such as the use of crafted steel digging tools and storing roots in freezers (DeSanto 1993), are now part of the tradition. These practices were observed at a first root ceremony held near St. Ignatius on May 2, 2024.

To begin, the bitterroot story was told by tribal elder Johnny Arlee:

This was our survival, the bitterroot. There was a time when hunger came, and a lady and her sorrows came out, and her tears hit the ground and became food for the people. It was a lively time of survival, the reason the bitterroot dig and ceremony is an annual event. The reason it is held is for those who attend and for their children.

Recitation and Selection

Next, a woman elder recited three Hail Marys. She noted that although some might not believe in this practice, it has been followed for over two hundred years. She reminded attendees that participation in this part of the ceremony was optional. Historically, the Hail Marys were said in Salish, often joined by many present.

After this recitation, a young girl was selected to harvest the first root, a deeply respected tradition and a significant honor. Guided by her mother on how to use a digging stick, she worked around the root, providing space for it to be released intact from the ground, ensuring that the plant could continue to grow.

Digging tool and unearthed bitterroot. Photo credit: Heather Bleecker

Traditional Gathering Methods

The young girl then presented the root to the oldest woman elder for cleaning. This process involved peeling the bitterroot to reveal the white roots and removing all dirt and the outer layer. Once the root was cleaned and blessed, the ceremony concluded, and attending families were invited to gather.

Families and individuals worked together in small groups to harvest bitterroot for both the community meal and their own use. They selected plants based on size, harvesting the larger ones and leaving the younger ones to grow.

To release the roots intact from the ground, they used a long hardwood digging stick, called a peće in Salish. Traditionally, a peće was made from diamond willow, with a horn attached and sharpened at the bottom to grasp the bitterroot. Today, peće are often welded and come in various styles. They typically feature a handle to push with your stomach or arms and a footstand to help dig through the hard, rocky ground.

Harvested and cleaned bitterroot. Photo credit: Heather Bleecker.

Communal Feast

Once harvested, the bitterroot was taken to the elder women for peeling, or it was peeled immediately after being dug up. When peeled on the spot, the top of the bitterroot and the heart of the plant were placed back into the original hole to replenish the soil and encourage new growth for future years.

Following the ceremony, a communal bitterroot feast, prepared by the elders, was held at the Longhouse. The freshly harvested plants were blessed in an expression of hope that everyone would have ample provisions for the year. The bitterroot was boiled and served either plain to appreciate its natural flavor or eaten with berries such as serviceberries, juneberries, or huckleberries.

Prepared bitterroot with huckleberries. Photo credit: Heather Bleecker

Works Cited

DeSanto, Jerry. 1993. Bitterroot. Babb, Montana: Lere Press.

Duboc, Jessie L. 1947. “Montana’s Historic Bitterroot.” Nature 40, no. 8 (October): 426–427, 444.

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