Erythronium oregonum - California Fawn Lily

Erythronium californium is a herbaceous perennial bulb native to Northern California. I took these photos in Lake County where the highly scented flowers appear in full bloom at the end of February through March. numbering in the many thousands.

The bulbs, along with many other regional species, were an important food source for indigenous peoples. The bulb populations we see today are remnants of previously managed and far more extensive traditional food and land management systems.

The area depicted in these photos consists of semi-dense chaparral consisting primarily of Manzanita, Heteromeles, and Quercus (duration) along with Umbellaria californica, CThe Erythronium appears in profusion, as shown below, in the understory. The bulb seems to co-exist along side a healthy gopher population, which, reportedly, can aid in the dissemination of bulblets .

Other important genera of edible neophytes widely consumed in pre-contact California include Allium, Brodiaea, Camassia, Chlorogalum, Calochortus, Dichelostemma, Lilium, Lomatium, Perideridia, Sanicula, and Triteleia.

Tropaeolum tuberosum - Mashua

OVERVIEW, ORIGIN, AND DISTRIBUTION

Closely related to the common nasturtium, T. tuberosum is a perennial plant domesticated and traditionally grown in the Peruvian and Bolivian Andes Mountains of South America. The plant is a creeper with fleshy stems and orange-red flowers similar to those of nasturtium. The plant is a creeper with fleshy stems and orange-red flowers.

 It was cultivated centuries before European Colonization for the edible root / tuber. Europeans brought the plant back home where it has since been propagated and selected for its ornamental traits. The tuber nasturtium is practically unknown outside of South America where it is still grown as a staple food in many high altitude areas where few other crops will grow

USES AND ETHNOBOTANY

The edible roots are white with purple spots, not dissimilar to the form of some potatoes. Traditionally the roots are not eaten fresh but are dried and eaten like potatoes. Pickled tubers have been used in Europe to garnish hors d’oeuvres and cold meats. Leaves are added to salads for their spicy taste and attractive colors. Young seeds and unopened flowers are pickled with tarragon and used as a substitute for capers.