For Valentine’s Day, we’re posting our first of several native roses from our region, (more…)
Grizzly food! Good thing we didn’t know this fact (more…)
We see three species of wild allium with some regularity on hikes in the Columbia Gorge and Cascades (more…)
Spring Beauties are part of a group of plants sometimes called “spring ephemerals”, also including Blue-Eyed Grass, that harness the insulating properties of winter snowfall to send a shoot up from their underground bulb through the cold wet soil, during winter (more…)
Early spring Columbia Gorge hikers are treated to several varieties of lomatium, commonly known as desert parsley (more…)
The edible berries of this shrub vary in taste. (more…)
Common in the dry, western, low-elevation Cascades, this shrub is said to have been a favorite of famed botanist David Douglas. (more…)
Also known as “Saskatoon berry”, “juneberry”, and “shadberry.” (more…)
The name is a Native American word meaning “something to smoke,” referring to their use of the dried leaves of this plant, sometimes mixed with tobacco. (more…)
Like some other water plants (including rice) the water lily gives off alcohol instead of carbon dioxide.
We’ve also seen this called American Bistort, Mountain Meadow Knotweed, and (no kidding) Smokeweed.
This strange dark flower grows close to the forest floor, requiring one to hunt under the tell-tale heart-shaped leaves to find it. Its discovery can make your day! (more…)
All species of wild onion, including this one, are edible. (more…)
Easy to miss, the early spring Bitter root appears to survive with little support. (more…)
The edible root of this spring flowering plant has a rich history. Easily confused with the poisonous Death Camas once the flowers are gone, as the rest of the plants are nearly identical and the two often grow in the same areas. Native Americans are thought to have weeded the Death Camas from large fields during flowering so that they could later harvest the edible camas without worry. (more…)
“Like the Common Dandelion, this plant can be used for salads, potherbs, tea, and wine.” -G. Scotter & H. Flygare: Wildflowers of the Canadian Rockies.
Elizabeth Horn, in Wildflowers 1 The Cascades, writes of the many ways Native Americans ate and used this member of the parsley family:
Named after the California gold-miners who ate it to stave off scurvy. (more…)