(Camassia quamash)
These perennials are drought-tolerant and thrive with, and actually prefer, wet,boggy soil in winter and spring, followed by dry soil in the summer, making them ideal for Mediterranean climates or rain gardens. Once established, these bulbs require little to no summer water, as they go dormant.
Harvest in late spring/summer, the nutrient-rich, carbohydrate-heavy bulbs are slow-roasted or boiled to create a sweet, potato-like food that can be dried for winter storage.
Camassia is excellent for naturalizing in meadows or, in some cases, moist, sunny woodland edges.
ZONE: 8-9
POLLINATOR: Yes
DEER RESISTANT: Yes, "highly"
DROUGHT TOLERANT: Yes
EVERGREEN: No
SPREADS BY SEED: By both seed and bulb division
NEEDS A CROSS POLLINATOR: Cross pollination preferred
AGE OF PLANT: 1yr old
MATURE HEIGHT: 4 ft tall & 18" wide
CAMAS (COMMON)
PLANTING & GROWING
Plant bulbs in the fall (September-November) when soil temperatures drop below. Choose a site with full sun to partial shade and moist, well-draining, humus-rich soil. Plant bulbs 4–6 inches deep and 5–8 inches apart with the pointed end up, then water thoroughly.
MEDICINAL BENEFITS
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
FLAVOR & PAIRING
Cooked camas bulbs offer a sweet, earthy flavor often described as a mix of baked pear, fig, sweet potato, sauteed onion, or chestnut. Historically paired with dried salmon, seal oil, or whale oil. It pairs well with roasted meat, such as venison or buffalo. They pair best with earthy, savory, and rich ingredients to balance their natural sweetness, such as smoked salmon, nettle soup, root vegetables, or roasted in savory dishes like stews and stir-fries.