15 Camassia Cusickii (Wild Hyacinth Bulb) Blue starshaped flowers tall spiky stem

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Plant or Animal Product Type	Hyacinth
Brand	Mount Everest
Color	Blue
Expected Blooming Period	Spring
Sunlight Exposure	Full Sun, Partial Sun
Expected Planting Period	Spring
USDA Hardiness Zone	5
Moisture Needs	Moderate Watering
UPC	665613632538

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Product Description

Daikon RadishA Pacific Northwest U.S. native that’s been cultivated commercially in the Netherlands for a long time, C. cusickii is best grown in moist, fertile soil in full sun to partial sunlight. Unlike most bulbs, it prefers soil that has a bit more moisture. Deer- and rodent-resistant, C. cusickii forms ever substantive clusters of linear strappy foliage around upright racemes studded with dozens of six-petaled, 2”, star-shaped pale wisteria-blue flowers with yellow anthers and whisper-green centers. The flowers open sequentially from the bottom to the top. Commonly known as the Wild Hyacinth, Camass, Quamash or Leichtlin’s camass, C. cusickii, circa 1888, is incredibly valuable since it naturalizes well when left undisturbed in a good spot, and since it blooms in the blank period between the big Narcissus and Tulip spring show and the big summer show when perennials and annuals hit their colorful strides. As it matures over time, when it’s happy where it’s planted, it naturalizes by bulb offsets (called bulbils: baby bulbs on the sides of the mother bulb you’ve planted). You’ll need four bulbs per square foot. (Square footage is determined multiplying the planting site’s length times its width.) Bulb size: 14 cm/up. Full to partial sunlight. Height: 24” to 30”. Bloom time in horticultural zone 5: May/June. Plant 5” deep and 5” apart. If it’s planted near a stream or pond, make sure to plant it above the high water mark. Even though Camassia likes soil with a bit of moisture, it can not be submerged in water. HZ: 4-8.
Strains of camassia have grown wild the northwestern United States for centuries. These were a traditional food for native Americans who roasted the roots to eat as vegetables and also boiled them to produce a sweet, molasses-like treat. The treat for travelers who have visited Oregon and Washington in the late spring is not the taste of these plants but the breathtaking swaths of powder to violet blue

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