Lots of cool info. I’m currently trying to restore our 6 acre property in Tualatin (not too far from you) by planting a wide array of native and edible plants, Camas Lily included. Whenever people ask me what camas is and want to learn more I refer them to your video. I’d love for more people to become aware of this great plant; if people planted it in their yards camas could very well become a staple across Oregon again.

As a Native of the plains, Camas Bulbs are cooked underground for 3 days. Thanks for mentioning Native Americans.

A true pit oven will have wood coals under the rocks and a source of oxygen to keep it burning. Also should have an access hole as well to pour water into it to create more steam.

Really enjoy learning about some wild edible plants I didnt know about before. Tyvm for posting

I knew you lived in Oregon.... But I didn't know you were in the willamette valley. I go to West Linn High School, and there is a protected forested area right next to the school called Camassia, and during the spring it explodes with these blue camas flowers it's quite beautiful.

Wow... next time I visit family in Oregon, I will have to hunt down some bulbs to try. Thanks for sharing. Warm regards from Alaska!

cool vid, Shawn! Nice info!...Ben

Great vid Shawn, not sure if I have Camas this far south, but found it informative just the same. Thanks for posting!!

Inulin is also a main component of agave. I imagine if one were to mash and ferment camas, one could distill a unique Pacific Northwest tequila analogue. Aged in charred Oregon white oak?

@wesb.9672

6 жыл бұрын

CrackyMcZap It’s not liquor but I’m currently working on a camas beer recipe. I wonder if I should incorporate Oregon white oak somehow, just to make it that much more of a Northwest drink. Great tip!

@zinckensteel

Жыл бұрын

@@wesb.9672 I've succeeded in converting inulin from sunchokes and other sources into fermentable sugars. Using as much citric acid as I feel like having to neutralize out in the end and prolonged simmering on an induction heater the inulin is broken down via hydrolysis. I use calcium hydroxide to neutralize excess acid and let the non-soluble calcium citrate settle out as it cools. Typically I would then cook this down in much the same way I do maple sap, filtering multiple times while hot as I go to remove the precipitates. Recently I started experimenting with an instant pot pressure cooker for much faster inulin conversion - with a bag of purchased agave inulin I made a very tasty golden syrup with only an hour of cook time. How did your camas beer turn out?

Wonderful , I've always been interested in finding wild edibles and You described these and showed plenty or examples to make it easier to identify , and showed what not to eat , Thank You . I live in Portland OR and so this is great because it's in My area . Thank You again and Take Care .

fantastic video!

very insightful and well explained as all your videos are.I should be more health conscience myself,but I'd probably just eat french fries.lol

Thanks Shawn. Again this knowledge is not easily come by. Too old for this type of challenge but in any case.

the Kalapuya and most all other tribes who ate Camas are still here. It feels like an act of honoring them to try to replant and reintroduce such an important staple to their peoples that settlers destroyed in coming here. Thanks for sharing!

Great, I love it :)

Looking at native american stuff and your website was at the top of the page!

Excellent!

awesome video

Excellent presentation! You sell the bulbs? Would like to start the process of saving seed of these and planting in the yard as an ace up the sleeve in case needed as food.

That's pretty cool man.

You should try making cinnamon buns from ground Camas flour....they are UNBELIEVABLY delicious and moist. Really!

Great information I don't know if I am quite ready to go after Camas I would hate to get a hold of one of those death camas bulbs by accident. Jason

@wesb.9672

6 жыл бұрын

Primal Outdoors - Camping and Photography You learn to identify the differences and then harvest only the blue and purple varieties. Never harvest a bulb you’re unsure of!

Thanks for the vid, I’m hoping to gather camas this year

This is very interesting I might try it :)

If the basal plates are left behind and re-buried when harvesting the bulbs, then they can regrow the next season!

@OverOnTheWildSide

5 жыл бұрын

Ryan Crezee what are basal plates?

@pinkmoonrabbit2072

Жыл бұрын

@@OverOnTheWildSide basal plates are the bottom of a bulb where the roots come out, like on a garlic or onion bulb

@OverOnTheWildSide

Жыл бұрын

@@pinkmoonrabbit2072 ah thank you

Am I missing something or was there no mention of what it tastes like when cooked?!!!!

@philsarao

3 жыл бұрын

Listen again, I believe I heard him say it had a sweet taste.

@petergray7576

Жыл бұрын

The Inulin breaks down into (mostly) fructose, so rather like a sweet onion in texture and taste.

Hi Shawn! I see you're from Oregon. Would you be interested in a skills gathering? Echoes In Time is July 20-24 this year at Champoeg State park. It's a great little gathering with lots of fun folks. You can check it out online. We'd love to see you there!

@wesb.9672

6 жыл бұрын

bradley phillips That sounds awesome! I live pretty close to Champoeg, I really need to check this out.

I'm on the Coast in LC 👍👀

What is this "Wild Food Challenge" you speak of, Sir?

@QuantumPyrite_88.9

6 жыл бұрын

He can't answer you because the idiot died of camas poisoning .

Does it taste like an onion?

Where you live in Oregon

That's an interesting hobby you have there.

Let me guess, Estacada, or Mollala?

White is deadly whare i live. We also get blue.

comment cuzzzz

Can you be my dad please