Английская Википедия:Camassia quamash
Шаблон:Short description Шаблон:Use dmy dates Шаблон:Speciesbox
Camassia quamash, commonly known as camas, small camas,[1] common camas,[2] common camash[3] or quamash, is a perennial herb. It is native to western North America in large areas of southern Canada and the northwestern United States.
Description
It is a perennial herbaceous monocot with grasslike leaves emerging from a persistent bulb[4] in a basal rosette.Шаблон:Citation needed The stems are between Шаблон:Convert long.
The pale blue to deep blue flowers appear in late spring to early summer (May to June in their native habitat). They are arranged in a raceme at the end of the stem. Each of the radially symmetrical, star-shaped flowers[5] has six tepals, about Шаблон:Cvt across, and six stamens.[4]
The plant and its bulbs are similar to the toxic white-flowered meadow death-camas (which is not in Camassia, but part of the genus Toxicoscordion, which grows in the same areas).[6][7]
Taxonomy
There are eight subspecies;[8]
- Camassia quamash subsp. azurea – small camas
- Camassia quamash subsp. breviflora – small camas
- Camassia quamash subsp. intermedia – small camas
- Camassia quamash subsp. linearis – small camas
- Camassia quamash subsp. maxima – small camas
- Camassia quamash subsp. quamash – common camas
- Camassia quamash subsp. utahensis – Utah small camas
- Camassia quamash subsp. walpolei – Walpole's small camas
Synonyms
The superseded name for Camassia quamash subsp. quamash, Camassia esculenta (Nutt.) Lindl.,[9] should not be confused with the superseded name Camassia esculenta (Ker Gawl.) B.L.Rob., (nom. illeg.) for Camassia scilloides.[10]
Etymology
The genus name comes from the Nez Perce Indian name for this plant, and means "sweet".[5] Qém'es, a term for the plant's bulb, which was gathered and used as a food source by tribes in the Pacific Northwest, and were an important food source for the Lewis and Clark Expedition (1804–1806).[5] The bulbs are or were harvested and pit-roasted or boiled by women of the Nez Perce,[4] Cree, and Blackfoot tribes.
Distribution and habitat
The species is native to western North America in large areas of southern Canada and the northwestern United States, from British Columbia and Alberta to California and east from Washington state to Montana and Wyoming.
Though the once-immense spreads of camas lands have diminished because of modern developments and agriculture, numerous camas prairies and marshes may still be seen today. In the Great Basin, expanded settlement by whites accompanied by turning cattle and hogs onto camas prairies greatly diminished food available to native tribes and increased tension between Native Americans and settlers and travelers.[11] Both the Bannock and Nez Perce Wars began after Nez Perce became incensed at the failure of the US government to uphold treaties, and at settlers who plowed up their camas prairies, which they depended on for subsistence.[12][13][14][15]
Cultivation
This bulbflower naturalizes well in gardens. The bulb grows best in well-drained soil high in humus. It will grow in lightly shaded forest areas and on rocky outcrops as well as in open meadows or prairies. Additionally, it is found growing alongside streams and rivers. The plants may be divided in autumn after the leaves have withered. Additionally, the plant spreads by seed rather than by runners.
Uses
Camas is grown as an ornamental plant. Even in the wild, large numbers of camas can color an entire meadow blue-violet.
Food
The bulbs of this Camassia species are edible and nutritious when roasted or boiled,[16] but should not be confused with the toxic white-flowered meadow death-camas; the bulbs are difficult to distinguish.[6][7]
Camas has been a food source for many native peoples in the western United States and Canada. After being harvested in the autumn, once the flowers have withered, the bulbs are pit-roasted or boiled.[17] The latter produced a syrup.[18] A pit-cooked camas bulb looks and tastes something like baked sweet potato, but sweeter, and with more crystalline fibers due to the presence of inulin in the bulbs—an oligosaccharide responsible for the copious flatulence caused by excessive consumption or consumption of undercooked bulbs. Bulbs can also be dried and pounded into flour, which can be used for baking or as a thickener.[19][20] Native American tribes who ate camas include the Nez Perce, Cree, Coast Salish, Lummi, and Blackfoot tribes, among many others. Camas bulbs contributed to the survival of members of the Lewis and Clark Expedition (1804–06).
Camas bulbs (and bannock made from them) are listed in the Ark of Taste.[21][22]
Gallery
References
External links
- Шаблон:Wikispecies-inline
- Flora of North America: Camassia quamash
- Plants For A Future: Camassia quamash
- Michigan State University Extension: Camassia quamash
- ↑ Шаблон:PLANTS
- ↑ Шаблон:Cite book
- ↑ Шаблон:BSBI 2007
- ↑ 4,0 4,1 4,2 Шаблон:Cite book
- ↑ 5,0 5,1 5,2 Karen Wiese, Sierra Nevada Wildflowers, p. 22
- ↑ 6,0 6,1 Pojar, Jim; MacKinnon, Andy. Plants of the Pacific Northwest Coast. Lone Pine Publishing, 1994, pp. 108–109, Шаблон:ISBN
- ↑ 7,0 7,1 Karen Wiese, Sierra Nevada Wildflowers, p. 170
- ↑ World Checklist of Selected Plant Families
- ↑ World Checklist of Selected Plant Families: Camassia esculenta (Nutt.) Lindl.
- ↑ World Checklist of Selected Plant Families: Camassia esculenta (Ker Gawl.) B.L.Rob.
- ↑ The Shoshoni Frontier and the Bear River Massacre, Brigham D. Madsen, foreword by Charles S. Peterson, University of Utah Press (1985, paperback 1995), trade paperback, 286 pages, Шаблон:ISBN
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Native American History: The Bannock War Retrieved 1 March 2008.
- ↑ Brimlow, George Francis. Harney County and Its Range Land, 1951, Binfords & Mort, Portland, Oregon, p. 102ff.
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite journal, s.v. Camas Salish
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ Doherty, Craig A.;Doherty, Katherine M. Plateau Indians, Infobase Publishing, 2008, p. 42, Шаблон:ISBN
- ↑ Camas Bulbs, Ark of Taste, Slow Food Foundation for Biodiversity
- ↑ Quamash Bannock, Ark of Taste, Slow Food Foundation for Biodiversity
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