English

wild onion

Scientific Name

Allium spp

Arapaho

xoucen


Translation of the Arapaho

‘skunk turnip’

Wild Onions and the Arapaho

Wild onions were eaten fresh in the spring, especially as an addition to stews and soups. A special 'onion gravy' was also made - the onions were boiled in water, and flour was added to creat a thick sauce or stew.