Camas Fact: |
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Grown in meadows and marshes, the Camas lily was harvested in mid-summer and prepared for eating, cooking in primitive baking pits, first being wrapped in swamp grass before contact with hot stones. When the cooked bulbs were dry, they were reduced to a flour from which bread could be made. When boiled in water, the bulbs yielded a molasses that was treasured for use on important festival occasions. Indians called the flower the KAMASS.
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