ABSTRACT
Camas grows in soils that are moist in the spring but often dry out as the season progresses. The species is found on the edges of grassy prairies, in meadows and depressions, on bluffs and rocky outcroppings, and in open areas of forests. Camassia species were among the most important foods of Native Americans west of the Rocky Mountains. Camas stands were often managed by native peoples, who weeded out the toxic death camas, burned off grass, and removed invading weeds. Camas is grown as an ornamental, and several cultivars are available, including a white-flowered variety. Camas contains considerable inulin instead of starch as the storage protein. Inulin is substantially indigestible, but breaks down into sweet fructose when cooked. Camas was one of the most important food and trade commodities of native people of North America in past times, and collecting and consuming it remains an important cultural heritage.
