Skunk Cabbage-An Unlikely Wild Edible

Skunk Cabbage

Skunk Cabbage, Symplocarpus foetidus, got its name for good reason. My apartment reeked of  its sulfurous odors all weekend. The Peterson field guide states that "the thoroughly dried rootstocks can be made into a pleasant cocoalike flour." I was determined to put this claim to the test.

This plant is pretty amazing. It has thermogenetic properties meaning that it produces enough heat to melt the surrounding snow and ice. If you take a walk as early as February you will likely come across these plants surrounded by a ring of melted snow. These plants stink. Some sources liken it to that of rotten meat but I disagree, its more garliky without the good garlic smell. The foul smell attracts the earliest pollinators of Spring. Its roots are contractile, meaning they look like a bungie cord at rest-ribbed. As the roots extend deeper into the ground the roots contract, pulling the Skunk Cabbage deeper into the ground. I am not sure why this is beneficial to a plant that reproduces via pollination but Mother Nature has her mysteries. When I look at this plant it reminds me of a bird, with its round belly-like spathe that folds over itself and ends in a point like that of a beak. Its mottled maroon and yellow shiny rubbery skin is absolutely mesmerizing. 

The rootstock is the part of the plant that connects the flour to the roots and for this plant it is underground. This stinky bird-like flower likes wet woods and can be found by streams and ponds or marshy habitats. It just so happens that I came across this plant in the park across from my work in the flooded area adjacent to the pond. 

You'll need rubber gloves (if you don't want to get your hands muddy), a spade (to sever the rootstock from the roots), a plastic bag (to transport the harvested plant), and possibly a gas mask depending on how well you tolerate the smell. When you get home you'll want to thoroughly rinse off any mud and debris. Next cut the flower and any roots from the rootstock. Be prepared as imparting any damage to this plant causes it to release more of its odiferous sent. Next, dice the rootstock and leave it out to dry in the sun or dry in a food dehydrator at 105 degrees for as long as it takes for the rootstock to have the consistency of chalk (you should be able to carve into it with your fingernail). Next grind the dried rootstocks with mortal and pestle or any type of grinder on hand. At this point nausea set in as I thought the dehydrating process would send the stench on its way but it seemed to instead increase in potency. And now I am about to eat this?! I thought. I licked my fingertip and dipped it into the stinky white powder feeling my stomach turn. I finally drummed up the courage to lick my finger and...I could not describe the taste other than it tasted like is smelled. It made me queasy and I would love to have a conversation with the person who likened the dried rootstock to a cocoalike flour! 

Skunk Cabbage-Mottled Bird

Spadix up close

Intact Plant

Skunk Cabbage Parts

Thoroughly Dried Leaves and Rootstock

Powdered Rootstock