Breadroot, or Psoralea esculenta, is a plant native to the prairies of North America. It has a taproot that can grow up to two feet long and is edible when cooked. The plant has blue or purple flowers and palmately compound leaves with 5-7 leaflets. It grows to a height of about two feet and spreads through rhizomes.
Breadroot prefers well-draining soil and full sun, and it is drought-tolerant. To cultivate it successfully, a grower might need to prepare the soil by adding compost and providing adequate spacing between plants to allow for the taproots to develop. Breadroot is winter hardy and can withstand temperatures as low as -20°F.
The taproot of breadroot is edible and can be cooked and eaten like a potato. It can be stored by drying and grinding into flour, which can be used to make bread. The plant also has medicinal properties and has been used by Native Americans to treat a variety of ailments.