Calochortus nuttallii Torr. & A.Gray

Plants usually bulbose; bulb coat, when present, membranous. Stems usually not branching or twisted, straight, 1.5–4.5 dm. Leaves: blade linear, becoming involute; basal withering. Inflorescences subumbellate, 1–4-flowered; bracts congested, unequal. Flowers erect; perianth open, campanulate; sepals marked similar to petals, usually shorter, lanceolate, glabrous, apex acuminate; petals white, tinged with lilac or infrequently magenta, yellow at base, with reddish brown or purple band or blotch distal to gland, broadly obovate, cuneate, sparsely invested near gland with slender hairs, apex usually short-acuminate; glands round, depressed, surrounded by conspicuously fringed membrane, densely covered with short, unbranched or distally branching hairs; filaments ca. equaling anthers; anthers yellowish or pinkish, oblong, apex obtuse. Capsules erect, linear-lanceoloid, 3-angled, apex acuminate. Seeds flat. 2n = 16.

Dry soils with grass and scrub; at elevations from 1,500-3,300 metres.

The bulb is boiled and roasted then made into flour. It can be eaten raw or fried. They can be dried and stored. The flowers and flower buds are added to tossed salads. The seed are ground into meal.

Can be grown by seedlings.