Mariposa Lily, Gunnison's mariposa lily

Calochortus gunnisonii

Physical Characteristics

Calochortus gunnisonii is a BULB growing to 0.3 m (1ft). See above for USDA hardiness. It is hardy to UK zone 4. It is in flower from June to July. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. Suitable for: light (sandy) and medium (loamy) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers dry or moist soil.

Distribution

South-western N. America - Rocky Mountains.

Habitats

East Wall. By. South Wall. By.

Edible Uses

Edible Parts: Flowers Leaves Root Seed Edible Uses: Bulb - raw or cooked[46, 105, 161]. One report says that the raw bulb tastes like a raw new potato[183]. It has a crisp nut-like texture and a pleasant flavour when cooked[85, 183]. The bulb can be dried and ground into a powder for making a sweet porridge, mush etc[85, 183, 257]. Leaves - cooked. It is hard to obtain a sufficient quantity[85] and use of the leaves will weaken the bulbs. Seed - ground into a powder[85, 183]. Flower buds - raw. Added to salads[85, 183]. The bulbs are edible and highly regarded for their flavor, while the leaves and seeds have limited nutritional value. The bulbs were eaten by several Native American groups, including the Ute and Shoshone, who roasted or boiled them as a sweet, starchy vegetable. The flavor is mild, without bitterness or mucilage [2-3]. Edibility rating: 4.5/5 for bulbs; 1/5 for leaves and seeds. Taste, Processing & Kitchen Notes: When roasted, the bulbs become soft and sweet, similar in flavor to roasted chestnuts or parsnips. Boiling produces a milder, potato-like taste. Fresh bulbs are crisp and faintly nutty when raw but are best consumed cooked, as this enhances digestibility and sweetness. Indigenous peoples often roasted them in earth pits or boiled them in baskets with hot stones. Dried bulbs can be stored and later reconstituted in stews or soups [2-3]. Seasonality (Phenology): Flowering: June–August, depending on altitude. Fruiting: Late July–September. Dormancy: By late summer, the plant’s aerial parts wither completely. Harvest: Bulbs can be collected from late spring through early autumn, ideally after seed set, when energy reserves are at their peak. Safety & Cautions (Food Use): Bulbs are edible only when thoroughly cooked. Raw bulbs can cause mild gastrointestinal upset. As with all Calochortus species, collection from protected areas should be avoided to preserve wild populations. Harvest & Processing Workflow: Locate mature flowering plants in early summer, then mark sites for later harvest once seed capsules dry. Carefully dig bulbs using a narrow trowel or stick. Wash, peel, and cook by roasting or boiling 15–20 minutes. Bulbs can be sun-dried for storage or roasted immediately. Traditional / Indigenous Use Summary: The Ute, Shoshone, and Paiute peoples valued C. gunnisonii bulbs as a nutritious, starchy food. They roasted them whole in ashes or boiled them with meat. In some traditions, the plant also held symbolic meaning associated with survival, renewal, and gratitude for seasonal abundance.

Medicinal Uses

Antirheumatic Miscellany An infusion of the plant has been taken internally to treat rheumatic swellings and to ease the delivery of the placenta[257].

Known Hazards

Bulbs are edible only when thoroughly cooked. Raw bulbs can cause mild gastrointestinal upset. As with all Calochortus species, collection from protected areas should be avoided to preserve wild populations.