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Description
Here is something that is completely out of my comfort zone; flora profile for Dakkar! I was able to enlist the help of a rangeland ecologist to help come up with a genus list (I assume there are many species of each across the North America sized region), as well as add in the fact that mycchorizal fungi are much of the reason why these plants can survive so well.

As with anywhere else, the peoples (primarily Humans and Baak'al) of Dakkar have absolutely learned what each plant is good for and know how to survive Dakkar's many threats thanks to said plants:

Artemisia - Sagebrush is a primarily medicinal plant, though at particular times their seeds can be turned into a sort of pseudo-cereal/flour. It can also be used to flavour foods and produce a sharply-flavoured tea (the taste is similar to tarragon), but more than any other use Artemisia extracts are the main way for Tuub'luukian peoples to ward off k'aakik, or malaria.

Cichorium - Chicories are a low-growing herb that are all around useful in the production of a whole bunch of foods. Their roots are starchy and a common vegetation staple, their leaves are common in salad, and perhaps most important they can be brewed into a coffee-like drink especially popular with soldiers.

Helianthus - the sunflowers are incredible versatile in their usages, from their edible seeds to vegetable oil production to their starchy tuber roots that are commonly eaten for breakfast.

Lupinus - Tryant's Tongue Lupine, in addition to be beautiful, produces edible pea-like seed seed pods. Being a legume, lupines rejuvenate the soil by fixing nitrogen, allowing many more species of plant to grow in Dakkar.

Pennisetum - the primary genus of grasses found in Dakkar; though not particularly edible they do feed millions of herbivores including herds of yaks, sheep, and other domestic animals that in turn provide many goods for their shepherds.

Sambacus - Elderberries are pretty well known for their vitamin and other essential dietary components. They are often slowly rendered in water and sugar, producing jam.

Description
Here is something that is completely out of my comfort zone; flora profile for Dakkar! I was able to enlist the help of a rangeland ecologist to help come up with a genus list (I assume there are many species of each across the North America sized region), as well as add in the fact that mycchorizal fungi are much of the reason why these plants can survive so well.

As with anywhere else, the peoples (primarily Humans and Baak'al) of Dakkar have absolutely learned what each plant is good for and know how to survive Dakkar's many threats thanks to said plants:

Artemisia - Sagebrush is a primarily medicinal plant, though at particular times their seeds can be turned into a sort of pseudo-cereal/flour. It can also be used to flavour foods and produce a sharply-flavoured tea (the taste is similar to tarragon), but more than any other use Artemisia extracts are the main way for Tuub'luukian peoples to ward off k'aakik, or malaria.

Cichorium - Chicories are a low-growing herb that are all around useful in the production of a whole bunch of foods. Their roots are starchy and a common vegetation staple, their leaves are common in salad, and perhaps most important they can be brewed into a coffee-like drink especially popular with soldiers.

Helianthus - the sunflowers are incredible versatile in their usages, from their edible seeds to vegetable oil production to their starchy tuber roots that are commonly eaten for breakfast.

Lupinus - Tryant's Tongue Lupine, in addition to be beautiful, produces edible pea-like seed seed pods. Being a legume, lupines rejuvenate the soil by fixing nitrogen, allowing many more species of plant to grow in Dakkar.

Pennisetum - the primary genus of grasses found in Dakkar; though not particularly edible they do feed millions of herbivores including herds of yaks, sheep, and other domestic animals that in turn provide many goods for their shepherds.

Sambacus - Elderberries are pretty well known for their vitamin and other essential dietary components. They are often slowly rendered in water and sugar, producing jam.