Native edible bulb with gorgeous blue flowers in spring.
Niimiipuu (Nez Perce), Shoshone, Bannock, and other Indigenous groups have relied on camas bulbs as a nutritious and long-keeping winter food. Women traditionally roast the bulbs in a pit, cooking them until they resemble very sweet potatoes. They are also ground into a flour and used for baking. Blue flowers bloom late spring.
Seeds grown by Bluebird Forest Garden in Orofino, Idaho.