The double "white" camas is actually a pale, slightly dirty yellow. Botanically, it's Camassia leichtlinii leichtlinii, and (I read) the single form is common around Roseburg, Oregon. http://maps.google.com/maps/… 95.677068&sspn=49.357162,78.925781&vpsrc=0&hnear=Roseburg,+Douglas,+Oregon&t=m&z =13 This may be one of the best examples of a species where the type is atypical. AFAIK, most C. leichtlinii are ssp suksdorfii, the deep blue-purple form. The double yellow (which, oddly enough, seems not to have a cultivar name) is a pretty good garden plant, and multiplies well, but I find the flower buds at the top of the inflorescence are blind. Maybe because it's under the wall of the house where the eaves keep it somewhat too dry. True white-flowered forms of C. leichtlinii suksdorfii can be found if you search through enough of them when in flower, but lordy, lordy, they do like to drag their bulbs down deep! Occasionally I've run across a patch where the color varies from a blue-tinged white through sky-blue to deeper shades. A double that is truly white would be something special. And while I'm on a roll re camas, does anyone remember the proper cultivar name of a very deep blue-purple form, something like "Princess Astrid"? Those of you in dry summer climates are warned that camas is a prolific self- seeder. It seems like every seed germinates, with the result that the plant can become fairly weedy unless you deadhead faithfully. The mention of variation in camas at Middleton House is interesting. One of the plant groups that Luther Burbank was looking into at one time was camas. If you run across the mendacious "Harvest of the Years", a multi-volume summary of his breeding efforts, there's a color plate of his camas patch, but the colors are clearly added by hand and far too bright to be believable. The text says (iirc - I discarded the books years ago) that Burbank thought it might be possible to develop very large-bulbed culinary forms of camas, but this suggests that Burbank had never tried eating camas. I have, and when steamed it has all the appearance, flavor, and attractiveness of library paste. You can live on it, but who'd want to? -- Rodger Whitlock Victoria, British Columbia, Canada