7
MEDFORD, OREGON, SUNDAY, JUNE 3, 19u2
Nature's Food Store
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Odd Bjerke, wilderness survival expert, explains to three young outdoorsmen how the native blue camas is prepared. The
Rogue River Indians depended upon the camos as a food staple and tribal wars sometimes occurred over ownership of certain
camas fields. The camas grows throughout the valley and Bjerke found these along the highway near Camp White. It is so rich
that one bulb equals three potatoes in starch value and the Indians used it as a base for pemmican, adding to it dried berries,
dried meat and animal fat. The three boys are (left to right), Jerry Hopkins, John Jackson and Arthur Hill.
By Robert Vroman
On the surface of the earth there are some
thing like 125,000 species of edible plants,
some more palatable than others, some more
nutritious than others, but all a source of food
and able to sustain life. Naturalist Odd Bjerke,
YMCA camp director at Diamond lake this sum
mer, has pointed out numerous edible plants
in this area. These range from wild mustard,
wild onion, blue camas, the common dande
lion, skunk cabbage and stinging nettle to the
seesls of wild grasses and various wild nuts and
ke-rries. Nature is a storehouse of food, but,
unfortunately most people do not know what
to look far, Mr. Bjerke said. Part of the wilder
ness survival training that will be offered
yisungs-tetfs at YA'ACA camp will be a course in
the ressgirwtiora ef esMMe wild plants. On this
pa-gie are pict'wresd a few f tfoe hundreds to be
kwjuW it swtfbrwm 0ega.
The skunk cc&bage, which grows in profusion in the
moist high country in this area, is another very
palatable plant. The young leaves can be cooked
like spinach and thts roots can also be boiled and
eaten. They are first brought to a boil, then the first
water is poured off and new added and brought to
a boil again.
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Early sttlrs in this area maWe U5 of mny
eJikte wild plants. One of them ws pig-woci
or lamlt's quarters shown alteve, anW malva
(rounl leaf low9r left.) Oiers tht mke W
pet greens e tw wiN mustwd,. seur 4A,
common altinMiin, stinging nettle una1 lnfelin.
Siinging nettle tea, acara'tng t Mr. Bjerkie, was
claimed to have great healirfg praaertios ana1
there was a kaeis far this. It is 75 per cent
ascaraic ociat. BjerUa saiW t fAianaJ r
tourants in Europe serve rrettte stvp. The raat,
when dried, can be ueW as suW'tu3 for
coffee or tWac. .
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Ingredients for a stimulating hot drink are either mint leaves or new fir needles,
both rich In vitamins. Steep them in boiling water for several minutes before drink
ing. One can live indefinitely off the land If there are trees at hand. The cambium
layer found under the outer bark is tender and sweet and about 40 per cent starch.
John Jackson holds a freshly-dug camas plant to show
its height ond how the flower grows on the stem. The
flower is light to medium blue, and Mr. Bjerke warned
that there is also a white camas which is poisonous. He
said the flower of the two plants is quite similar, but as
long os it is blue it is good to eat.
The blooms of the white ond red clover are really very tasty,
and rich in vitamin A. John Jackson, above, looks a bit skepti
cal obout popping a white clover bloom in his mouth, but
eventually did and found it not unpleasant. The taste can be
improved, of course, if they . are soiled lightly. The blooms can
serve as on interesting addition to salads, either chopped or
used whole.
The commofc cat tail is on excellent source of food, the spiked
roots of which ore lender and succulent ond eon be eaten
raw or boiled like potatoes. Above, Jerry Hopkins samples one
of the snow white shoots os Arthur Hill looks on. The dust-like
pollen of the cat tail can also be used for flour, being high in
protein ond starch. Mr. Bjerke suggested that families collect
and eat wild foods, both os an interesting variation to the diet
ond to become fomilior wilh them on the off-chance thai one
might hove 'o moke use of the knowledge some day.
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