Oxytropis maydelliana

Perennial herb; This yellow beauty has a long carrot-like taproot.

When there is blubber available, [the roots] can be used for food. You would cook the blubber and fry the roots—they can be used for food. I think that eating them straight might not be good, but when mixed with blubber, they make good eating. They would get soft as they were fried in an oil.
Z. Innuksuk, interviewed by Leah Otak (March 18, 1999)

We ate the roots fried in seal fat as soon as the snow melted.
Tuqassie Killiktee

According to Inuit elders, its long roots are sweet when eaten raw. Young roots are yellowish green, while the older, more fibrous roots are brown. These are good for stomach aches and to help with diarrhea. This root was also given to babies to suck on while being carried in amautiit. The children liked the juice and thus were able to fall asleep easier. source

Preparation:Root Use: General health
Photo: Airaq - Yellow oxytrope
Traditionally, the roots of this plants were fried in seal fat.
Photo:Possibly oxytropis nigrescens (purple oxytrope) or oxytropis viscida (sticky locoweed)