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