Page 86 - The Forager’s Guide to Wild Foods

Mariposa Lily, Calochortus spp.

(LILIACEAE)

MARIPOSA LILY is a genus of about 70 species of pe-
rennial plants. Many species are rare, at risk, or al-
ready extinct. One or more flowers rise on a stem from
a small deep bulb in spring or early summer. Sego Lily,
C. nuttallii, is found in southwestern North America,
California to New Mexico, in dry grass and scrublands.
Gunnison’s Mariposa Lily, C. gunnisonii, is found in
southwestern North America in the Rocky Mountains
on grassy hillsides and open coniferous woods.
FLOWER: Flowers are white to purple, greenish inside LeavXC, Own work, CC-BY-SA-3.0
with 3 oval petals that are 1.25-1.4 inch (3-4cm) long.
porridge. Spread some seeds if you harvest bulbs and
They can be hairy or hairless, spotted, or striped, usually
leave twice as much as you take. Leaves are sparse but
blooming in spring.
edible cooked. Flowers and buds can be eaten raw.
LEAF: There are 3-5 leaves only per plant, 2-4 inches (5-
PETAL STEW: Gather one petal from each Maripo-
10cm) long and 0.06-0.12 inch (0.15-0.3cm) wide. They
sa Lily flower you find and wild rose petals. Make a
are grass-like, alternate, and rolled in lengthwise.
sweet rice by adding ½ cup rice, ½ cup sweetened
EDIBLE PARTS: seeds, flowers, leaves, and roots coconut, 1 cup water. Bring to a boil. Stir in 2 tbsp.
KEY MEDICINAL USES: Plant may be infused to treat honey. Place lid and let rest 15 min. Add flower petals
rheumatic swelling. and replace lid. Let stand 5 min.
HOW TO HARVEST AND EAT: Dug bulbs after plant POISONOUS LOOK-ALIKES: Death Camas, Toxicos-
flowers and makes seeds; edible raw but best cooked. cordion venenosum

Dry for storage, boil for soups, or ground into flour for

Marsh Marigold, Caltha
palustris (RANUNCULACEAE)

MARSH MARIGOLD or Kingcup grows up to 6-18 inch-
es (15-50cm) tall and wide. It looks more buttercup
than marigold.
FLOWER: Bright yellow flowers bloom in May- August.
They have 5 petals with rounded tips on erect, hollow
stems. Flowers are ¾-2 inches (1.5-5cm) across. white
and purple flower are less common.
LEAF: Waxy alternate slightly-toothed leaves are kidney
shaped or heart shaped. They are 1 ½ to 10 inches (3-25
cm) long and 1 ½ to 8 inches (3-20 cm) across.

EDIBLE PARTS: flower buds, leaves, and roots 2-3 changes of fresh water for 10-15 min. each before

KEY MEDICINAL USES: May be used as an expectorant, eating. Leaves make a succulent cooked green.
diuretic, and antispasmodic. MARSH MARIGOLD CASSEROLE: Gather 4 cups
leaves cooked as above, 2 cups salted ¼ inch (0.6
HOW TO HARVEST AND EAT: All parts must be
cooked. Leaves can be harvested in early spring- cm) thick eggplant slices, 1 can each of white beans,
end of summer once the flowers finished. Young 1 crushed tomatoes, and grated cheddar cheese; 1 lb.
to 3-inch (2.5-7.5cm) leaves are best. Flower buds (500g) cooked macaroni, 4 cups cottage cheese. Ar-
range in layers. Cook at 350°F (175°C) for 60 min.
can be picked in May-midsummer and used like ca-
pers. Roots can be dug in fall; these are used for medi- WARNING: Plant juices contain protoanemonin. It
cine rather than food. All parts need to be boiled with can cause blistering and inflammation.

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