Forest district staff and industry participants report a current total of 18 plant species used for herb and vegetable products.
Forest district staff and harvesters of wild herbs and vegetables report an increasing interest in their use as food products, on either a personal or commercial basis. Many of the herbs and vegetables shown in Table 11 are harvested locally for personal use. A demand for diet variety in urban centres has created a commercial demand for many herb and vegetable products. Such wild herb and vegetable products not only add variety to diets but also can provide food substitutes for people with acute allergies. For example, the starchy materials in biscuit root, camas roots  and cattail roots are substituted for wheat flour in allergenic diets (Macy 1990).