Western Skunk Cabbage
These bright yellow plants signify springtime in Southeast with their wonderfully horrid smell, which is actually used to "attract beetles as pollinators" (Phillips). This smell is also the reason for its comical common name. The ones in our unkept hill-yard have been dead for a while, but was a nice reminder of the springtime to come.
The Western Skunk Cabbage, scientifically known as Lysichiton americanus, is part of the Arum family and is found in the Pacific Northwest (Phillips). While researching, I discovered a species of plant called Eastern Skunk Cabbage, which is fairly similar to the Western species apart from its deep red color.
The Western Skunk Cabbage leaves can grow up to 54 inches long at their peak, exceeding the size of any other plant in its commonly wet and marshy habitat (Sudan). They can live up to 20 years old (Sudan).
The roots of this plant are eaten "by bears, elk, muskrats, and other animals" (Phillips). Indigenous peoples have used skunk cabbage medicinally for colds, skin conditions, and respiratory conditions. The roots and leaves are also edible, but must be cooked or else may leave painful sensations in the mouth (Phillips). They can also be used to wrap foods and preserve moisture while cooking food (Phillips). Assumingly not the tastiest, various groups of indigenous people have eaten skunk cabbage during famines.
I find skunk cabbage to be a comforting sight, and even the smell brings warming nostalgia to my soul as it creeps throughout Juneau in the spring. When boating out of Whittier, my fiancé had to spend the night on an uninhabited island due to bad weather, and my favorite part of his story was by far his first encounter with the smell of skunk cabbage.
Works Cited
Phillips, P. W. (n.d.). Skunk cabbage. The Oregon Encyclopedia. https://www.oregonencyclopedia.org/articles/skunk-cabbage/
Sudan, R. (n.d.). U.S. Forest Service. Forest Service Shield. https://www.fs.usda.gov/wildflowers/plant-of-the-week/Lysichiton-americanus.shtml
Comments
Hi, Lera! This is a great research compilation and I was actually hoping someone was going to do a weekly observation of skunk cabbage on iNaturalist sometime this semester. Though this specimen seems to be at the end of its yearly life cycle, its large leaves can be mesmerizing when they are in full bloom in the summertime. I actually do not mind the pungent smell of skunk cabbage because there is a bunch in different places all over Juneau so, in a way, the bad smell reminds me of home. I am also fond of its vibrant green and yellow colors. Thanks for sharing!
I really enjoyed learning about skunk cabbage through your research! They are such unique plants which grow at an impressive pace. I’ve only been in Juneau for a couple of years but what you say is true. The sight of those yellow tulip-like sprouts are a sure sign spring has arrived! I always found it interesting that a plant that looks so similar to a leafy green would have such a horrid smell and be essentially inedible unless boiled for a long time. But maybe that’s what keeps skunk cabbage coming back each year and growing big and burly! My favorite era of the skunk cabbage season is when they’ve reached their massive green leaf stage. They’re so unique it almost feels like I was transported back in time to a prehistoric world and a dinosaur is right around the corner. Thank you for sharing about skunk cabbage. I’m looking forward to seeing the yellow spouts next spring!
Hi Lera – isn’t it amazing how smells, even the unpleasant ones, can conjure up so many feelings of comfort and joy. For me, the smell of rotting leaves is one that is unpleasant but reminds me that fall time, which is my favorite season, is near. The Western Skunk Cabbage that you described sounds really similar to something we have up in the northwest that we call stinkweed. I am not sure if that is its scientific name or what family it belongs too. It has almost all the same uses, particularly the colds, respiratory and skin issues. I’ll have to remind myself this spring to see if it has an odor.
Add a Comment