Скачать или смотреть Taste of Native American Camas

http://www.permies.com Heidi Bohan, author of "The People of Cascadia: Pacific Northwest Native American History", shares a bit of camas. One bunch of camas is boiled and another bunch of camas is prepared the traditional way: steamed in a pit for 36 hours. Heidi says that it is the inulin in the camas that gets converted to sugar.

The camas that was cooked in a pit was much sweeter. It tasted like a kind of candy. Somebody suggested candied chestnut. Apparently the cooking process makes it much darker.

Both of the camas samples tasted really good and had a texture like cream cheese.

Heidi talks about the importance of knowing which camas to harvest, and ways to spot "death camas" even if you accidentally brought some home. (death camas would have a tiny yellow line and it would be very bitter)

Apparently it can also be dried into a cake and used later.

Heidi thinks that the flavor and texture of camas is a little like sweet potatoes.

More info on this sort of thing in the permies.com forum "wild harvesting and ancestral skills": http://www.permies.com/permaculture-f...

music by Jimmy Pardo