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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


 

 

 


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