breadroot
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bread·root
(brĕd′ro͞ot′, -ro͝ot′)n.
Any of various perennial herbs of the genus Pediomelum in the pea family, especially P. esculentum (syn. Psoralea esculenta) of central North America, having a tuberous, starchy root that was an important food for many Native Americans.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
breadroot
(ˈbrɛdˌruːt)n
(Plants) a leguminous plant, Psoralea esculenta, of central North America, having an edible starchy root. Also called: prairie turnip
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
bread•root
(ˈbrɛdˌrut, -ˌrʊt)n.
the edible root of Psoralea esculenta, of the legume family, native to central America.
[1820–30, Amer.]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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| Noun | 1. |  breadroot - densely hairy perennial of central North America having edible tuberous rootsherb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests genus Psoralea, Psoralea - widely distributed genus of herbs or shrubs with glandular compound leaves and spicate or racemose purple or white flowers |
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