The Bay Journal, published by the Alliance for the Chesapeake Bay carries a nice February 2007 article by Kathy Reshetiloff, former AT hiker and current employee at the U.S. Fish and Wildlife Service’s Chesapeake Bay Field Office in Annapolis. She begins with the eye-catching sentence "One of the things I enjoyed most while hiking the Appalachian Trail was watching spring emerge."
That's her entree to an article about skunk cabbage. You've seen it. You've probably smelled it. Now you can learn more about it. Interesting stuff.
I recall one of the Euell Gibbons books (don't know his name? look him up!) having his story about this plant and his attempt to cook it up like 'regular' cabbage. It didn't ever get to edible. Don't try it. If he couldn't figure out how to make it palatable, probably nobody can.
The article's title is "Sweetness of Skunk Cabbage's Scent is in the Nose of its Beholder; Ask Any Fly."
Friday, February 02, 2007
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