Camassia leichtlinii

Camassia leichtlinii, commonly known as great camas or large camas, is a perennial herb. It is native to western North America in British Columbia in Canada and the United States, in California, Nevada, Oregon and Washington.[2]

Camassia leichtlinii
Great camas inflorescence

Apparently Secure  (NatureServe)[1]
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Order: Asparagales
Family: Asparagaceae
Subfamily: Agavoideae
Genus: Camassia
Species:
C. leichtlinii
Binomial name
Camassia leichtlinii
Synonyms

Camassia esculenta var. leichtlinii Baker
Camassia leichtlinii subsp. typica Gould
Quamasia leichtlinii (Baker) Coville

Description

Great camas is a perennial herb that grows from a bulb. It can grow 24–48 inches (61–122 cm) tall. Leaves are long and narrow, stemming from the basal rosette. The inflorescence is a spike-like cluster on a leafless stem that is held above the leaves.[3] It can be mistaken for the more common Camassia quamash, which has an overlapping range.

Ecology

It needs consistent moisture in the spring, but will not be harmed by seasonal drought after the seed pods mature and the leaves dry out.[3] Camas stands can benefit from seasonal fires as well, as they aid in regeneration and reduce competition from brush and weeds.[3]

Uses

The bulbs are edible, but must be baked at length. Traditionally, they were cooked in fire pits for at least three hours, and ideally for between one and three days. Caution should be taken not to confuse this species with the deadly meadow death-camas.[4]

References
  1. "Camassia leichtlinii". NatureServe Explorer. NatureServe. Retrieved 2018-04-07.
  2. "Comprehensive Report Species -". explorer.natureserve.org. Retrieved 2018-04-11.
  3. "Great Camas" (PDF). December 5, 2000. Retrieved April 10, 2018.
  4. Nyerges, Christopher (2017). Foraging Washington: Finding, Identifying, and Preparing Edible Wild Foods. Guilford, CT: Falcon Guides. ISBN 978-1-4930-2534-3. OCLC 965922681.
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