Common Name: Kamchatka Lily

General Information

Fritillaria camschatcensis is a perennial plant growing from an underground bulb comprising 6 - 15 large scales plus around 30 - 190 small scales. The flowering stem is around 20 - 60cm tall[].
The plant is harvested from the wild for local use as a food. A popular food of the native American peoples, it was harvested in quantity and often traded with other tribes[]. The plant is also grown as an ornamental.

Known Hazards

None known

Botanical References

, ,

Range

Western N. America - Alaska, British Colombia, Washington, Oregon; E. Asia - Russian Far East, Japan

Habitat

Open woods in moist areas from near coastal tideflats to sub-alpine meadows; at elevations from sea level to 1,000 metres[, , ].

Properties

Edibility Rating
Habit	Bulb
Height	0.45 m
Pollinators	Flies
Cultivation Status	Ornamental, Wild

Cultivation Details

Fritillaria camschatcensis is a plant of the temperate zone, growing in an area with cool summers and summer rainfall plus dry winters that can be cool or cold. Plants dislike high winter rainfall. The dormant bulb is very cold-hardy and has withstood soil temperatures down to -20°c, though the embryonic flower shoot will be damaged at temperatures around -15°c[].
A woodland plant, preferring a moraine or rock garden[]. Easily grown in a light moist but well-drained sandy woodland soil[, , ]. Prefers a moist peaty soil and partial shade and must not be allowed to become dry[]. Another report says that it prefers a sunny position[] whilst yet another says that it succeeds in full sun or light shade in a rich soil[]. The plants often grow close to the sea and survive periodic inundation with salt water[].
The edible bulbs can be harvested before flowering in the spring, or after flowering in late summer or autumn. They grow relatively close to the surface and are easily extracted[]..
A very ornamental plant[], it is very variable in size and flower colour[]. The flowers are sweetly scented[].
Plants flower within 3 - 5 years from seed[].

Edible Uses

Bulb - raw, cooked or dried for later use[, , , ]. The white bulb is surrounded by numerous, tightly clustered rice-like bulblets. A staple food in areas where it grows wild[], when cooked it tastes like baked chestnuts[]. One report says that the bulbs have a slightly bitter taste, even after cooking[]. The best-tasting bulbs are said to come from coastal areas where the plants are occasionally covered with salt water[]. A pudding is made by mixing the bulbs with the fruit of Empetrum nigrum[].
The bulb is also dried and ground into a powder, then used as a flour or starch for making breads and soups[].
The bulb is best if harvested in the autumn[], it resembles a cluster of cooked rice grains[].

Bulbs with a high starch and sugar content, are boiled for food and are stored for winter use. They resemble chestnuts in taste and play a considerable role in the life of the inhabitants who often use them as a substitute for bread[].

The green seedpods can be eaten raw or cooked. They are somewhat bitter[].

Medicinal

None known

Other Uses

None known

Propagation

Seed - best sown as soon as ripe in a well-drained, sandy or gritty soil in a cold frame, it should germinate in the spring[]. Protect from frost[]. Stored seed should be sown as soon as possible and can take a year or more to germinate[]. Sow the seed quite thinly to avoid the need to prick out the seedlings. Once they have germinated, give them an occasional liquid feed to ensure that they do not suffer mineral deficiency. Once they die down at the end of their second growing season, divide up the small bulbs, planting 2 - 3 to an 8cm deep pot. Grow them on for at least another year in light shade in the greenhouse before planting them out whilst dormant.
Division of offsets in August[]. The larger bulbs can be planted out direct into their permanent positions, but it is best to pot up the smaller bulbs and grow them on in a cold frame for a year before planting them out in the autumn.
Bulb scales[].