Desciption: The Skunk Cabbage is a perennial herb (grows back each year from its own root system) with thick, fleshy root stalks and large, clustered oval-shaped leaves that are long, bright green and waxy. The leaves can be anywhere from 15 to 40 inches in length. They flower in early spring and consist of a yellow sheath up to 8 inches long. The flower surrounds a yellowish-green club-like flower stalk.
Habitat: The Skunk Cabbage grows in swampy ground, especially black mucky soil. They tend to grown under red alders and conifers, and will rarely flower in dense shade.
Aboriginal Use: The waxy leaves were actually used like wax paper. They were used in such things as: lining in steam cooking pits, and lining and covering berry baskets. Though they were not eaten often, some Aboriginal groups would steam certain parts of the plant to eat.
Other Names: Yellow arum.
WARNING: The Skunk Cabbage contains long, sharp crystals of calcium oxalate which causes intense irritation and burning. The Roots should never be eaten raw and the mature leaves should never be eaten at all.