nature, Photography

Sunflower Sunday

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The Okanagan sunflowers are blooming!

Except these aren’t actually sunflowers at all. These are arrowleaf balsamroot plants, and they are entirely edible from their roots to their blooms.

They grow only in a limited number of pine forests in the Okanagan Valley and somewhat farther south as the valley extends into Washington state. They possibly grow elsewhere but in that case they would be transplants; the range of the arrowleaf balsamroot plant is limited to this area; they are uniquely adapted to this valley’s naturally dry conditions – this is geographically the northernmost tip of the Sonoran Desert – and with their extremely long taproots can find water deep underground.

They were an important food source to First Nations peoples; the roots and seeds were ground for flour, and the leaves and stalks were steamed or consumed raw. This incredibly nutritious plant with its high degree of anti-inflammatory properties is now making a return to local kitchens and can be found on some restaurant menus.

Presently they are blooming profusely all over the hillsides and especially among the pine forests, brightly beautiful with their yellow faces, but they have to be enjoyed now as the blooms only last about a week.

To those to celebrate, Happy Easter and Happy Passover; to those who don’t, happy Sunday. 🌼

43 thoughts on “Sunflower Sunday”

    1. You’re very welcome, Maggie. Yes, this flower doesn’t last long and they all bloom at once, too. The hillsides in some places were covered with them. Very prolific but a short span. Cheers.

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    1. It sure is, Anneli, and it helps that we have had a wet winter and spring, too. I looked at my photos from this time last year and everything was really so dry then. Much better this time, I think. Cheers.

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  9. Happy Easter. Do you find your yellow flowers peak early in the spring? Over here, we start with white and yellow dominating (primroses, cowslips and buttercups), before the meadows turn much pinker (orchids, knapweed). Pollinator preferences perhaps.

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    1. Good question, Adele. In thinking about it I would agree that many of our yellows peak in the spring. I can think of two exceptions – buttercups and sunflowers – that peak in late August. We have lots of pink spring flowers right now though, especially when the orchard flowers are added such as plums, cherries and apples. The lilacs are blooming now too and I’ve seen the bees happily buzzing around them.

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    1. I agree, Bernie. A hillside covered in these bright yellow flowers is stunning. Yes, apparently First Nations peoples used them extensively for their anti-inflammatory properties. They’re also very nutritional, so not just a pretty face!

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  17. Hi Lynette, I had not known about these pretty yellow flowers. I’m always awed by how First Nations people made such great use of the natural world around them. Thank you for sharing this information.

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    1. You’re very welcome Barbara; my pleasure. They certainly knew a lot about the natural world, plant and animal biology in particular. We’re only now beginning to understand how much. Cheers.

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    1. I have tried a leaf. It tastes slightly grassy and lemony but has some bitterness too, like kale. It’s being served in some places in salads. I’ve never tried anything made with the flour, though. Cheers.

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