Camas flowers (Camassia)
Also known as quamash, Indian hyacinth, camash, and wild hyacinth. With their linear leaves and six "petaled" flowers (actually three sepals and three petals, all colored the same), camas clearly belongs in the same family with tulips and onions, and the other member of the the lily family (Liliaceae). Recently, however, the lily family was split back into its component parts, and Camassia was placed in the hyacinth family: Hyacinthaceae. However, DNA and biochemical studies have led the Angiosperm Phylogeny Group to reassign Camassia to the asparagus family (Asparagaceae).
The bulbs were an important edible for native peoples throughout its range. Roasted, they are reminiscent of sweet potato. Unfortunately, the death camas (white flowers) can grow intermingled with the purple-blue flowered edible variety. And, of course, root and tubers are best harvested when the plant is not blooming. I prefer to imbibe their beauty rather than eat them, for safety sake.
Beauty at the farm near Eugene, Oregon
Flowering branch of hawthorn (Cratageus)
Purple sage (Salvia officinalis)
Kale tree (Brassicia oleracea)
Garden sorrel (Rumex acetosa)
Elecampane leaves (Inula helenium) intermingled with blue alkanet flowers (Alkanna tinctoria)