Where is Pocahontas when we need her?

Diana Chapman rarebulbs@suddenlink.net
Wed, 08 Jul 2015 19:24:12 PDT
I haven't eaten any lilies.  I cooked Calochortus, Brodiaea and 
Camassia.  The Calochortus had a sort of nutty flavor and the Brodiaea 
bulbs didn't taste of much.

Diana
> Is the starchy tasted comparable to a Lilium bulb?
>
> Rick Rodich
> Minnesota
>
> On Wed, 08 Jul 2015 17:50:54 -0700 Diana Chapman
> <rarebulbs@suddenlink.net> writes:
>> Zigadenus blooms much earlier than Camassia, in northern California
>> it
>> blooms in March, Camassia a couple of months later.  The flowers, of
>>
>> course, and also the seed pods are different, so I was told they
>> could
>> identify them by the seed heads, and would dig down to get the right
>>
>> bulb by only digging those they could identify, and would also
>> remove
>> the very toxic Zigadenus.  I haven't seen them growing together, I
>> have
>> only seen stands of one species but they both like the same moist
>> growing conditions.  I have actually cooked Camassia for a
>> presentation
>> to Native American children and they ate them.  They tasted like
>> very,
>> very starchy potatoes when they were steamed, but were usually
>> cooked in
>> pits very slowly where the starch would convert to sugars, then they
>>
>> were dried and stored flattened like a cookie or ground into a
>> meal.
>>
>> Diana
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