The fresh root contains high concentrations of calcium oxalate and is considered to be too dangerous and intensely acrid to use. Roasting the root after drying it 6 months removes the acridity. In this way Native Americans peeled and ground the roots to powder to make a bread, which has a flavor similar to chocolate. The roots can be cut into very thin slices and allowed to dry for several months, after which they are eaten like potato chips, crumbled to make a cereal or ground into a cocoa-flavored powder for making biscuits and cakes. A starch obtained from the roots is used as a stiffener for clothes.
Caution is advised as ingesting the fresh root can cause poisoning and even death.
One teaspoonful of the dried herb, powdered root in cold water was said to prevent conception for a week whilst two teaspoonfuls in hot water was said to induce permanent sterility. It is meant to be educational and not for diagnosis or treatment of any disease, see your doctor or qualified herbal practitioner about any health condition you may have. You should never use any plant material or food unless you are certain of its identity and origin. Consult a botanist about plant identification. This site is not intended to be used for identifying medicinal plants for internal use.