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Skunk cabbage




Source of Recipe


Unknown


List of Ingredients




Rootstock, roast it "very well". (relative of taro), contains calcium oxalate. pound it into a flour, or cook into a thick mush and pound to flour.
Leaves, boil through five boilings, completely changing the water after each. Continue to boil until a bland, soft cabbage flavor forms and there is no burning sensation.
Shoots and greens in early spring, sometimes late fall.


Chinook, Cowlitz and Quinalt.

Recipe