Native American Outing

How ornamental can also be delicious was discovered by Native Americans centuries ago. The Salish, Nez Perce, Shoshone, Paiutes, Cree, and Blackfoot tribes roasted or boiled the bulbs of this beautiful Camassia. Raw, they taste mild but have a somewhat tough texture, which one must acquire a taste for. The deliciously sweet, nutty flavor is the result of true slow-cooking! The Native Americans created an earth oven: dig a hole in the ground, line it with (preferably flat) stones, and build a large fire in it. As soon as the fire begins to smolder, the bulbs can be placed in a sealed old pot on the stones, cover the pit with earth, and let it smolder for 2 days. One of the modern methods: use a steamer and let the bulbs steam gently for 36 hours. Keep an eye on the water level; after 12-24 hours, a wonderfully sweet molasses scent will emerge from the pot! Baking in an oven at 220°C for 12 hours is also a good option. When the white (cleaned) bulbs change from beige to brown, the Slowfood project has succeeded; the inulin has been converted to fructose: add a little salt and enjoy, you won't stop eating them, also very popular with children! See also http://arcadianabe.blogspot.nl/2012/06/how-to-cook-camas.html and http://honest-food.net/2011/07/26/cooking-blue-camas/
The bulbs are completely winter hardy and produce light to dark blue, star-shaped flowers on stems 30-90 cm long. They feel at home in any soil type.

Names:
Latin: Camassia quamash
Dutch: Indianen-Uitje
Also: Camas, Quamash
English: Camassia