This is a mix of camas, including common camas (Camassia quamash) and great camas. These two perennials, native to the Pacific Northwest, are valued for their magnificent purplish-blue flower spikes as well as their rich cultural history. Hardy and elegant, they fit perfectly into naturalized meadows or landscaped gardens, providing color and ecological benefits.

The edible bulbs, rich in inulin, have been an important food source for over 5,000 years. They were cultivated by First Nations in British Columbia and elsewhere. Although camas takes 4 to 6 years to fully establish, its longevity and beauty make it a plant well worth the wait.

Where to Grow Camas
Camas grows well in zones 3 to 8, preferring full sun to partial shade and moist but well-drained soil. It is ideal for naturalized meadows, woodland edges, or flower beds.

History and Traditional Uses
Camas holds an important place in the culture of the Indigenous peoples of the Pacific Northwest, who actively managed camas prairies as an essential food source. The bulbs were traditionally cooked slowly or in pit ovens to convert inulin into digestible sugars, creating a nutritious and sustainable food. Today, camas is recognized for its beauty, historical importance, and ecological role.

Information for Canadian Zones
These plants are native to Western Canada, but can be grown in the following zones:

Zone 8: Sow in fall for natural stratification, or start indoors and transplant.
Zones 5–7: Sow outdoors in fall or early spring.
Zones 3–4: Sow in fall with heavy mulching or start indoors to ensure germination.

How to Grow and Harvest Camas

Planting: Sow seeds 1 cm (0.5 in) deep, spaced 15 to 20 cm (6 to 8 in) apart, in well-drained soil.

Watering: Keep the soil consistently moist during the growing season, without overwatering.

Patience: Camas takes 4 to 6 years to mature, but its flowers and bulbs will richly reward your patience.

Harvesting:
Bulbs should be harvested after flowering, when the foliage has completely dried.
Always cook bulbs thoroughly before consumption.

Tips for Harvesting Seeds for Future Supply

Let go to seed: Keep a few flower stalks to mature and form seed pods.

Seed harvesting: Harvest pods when they turn brown and dry, before they open naturally.

Drying and cleaning: Extract seeds from pods and spread them on a cloth to dry completely.

Storage: Store in an airtight container, in a cool, dark place. Seeds remain viable for up to 2 years.

Certified Organic by
Islands Organic Producers Association (Certificate #1962)**