Crafts and Skills of the Native Americans by David R. Montgomery

Author:David R. Montgomery
Format: epub
Publisher: Skyhorse Publishing (Perseus)
Published: 2011-02-15T16:00:00+00:00

Drinks

Wintergreen—leaves

Spruce leaves

Red raspberry—twigs

Chokecherry—twigs

Wild cherry—twigs

Seasonings

Mountain mint—flowers and buds, for meat or broth

Wild ginger—root put in with cooking meat (also good for digestion)

Corn silk—dried by the fire and put in a broth

Vegetables

Jerusalem artichoke—root eaten like a radish

Arrowhead—root, strung and dried and later boiled

White pine moss—boiled and put in a fish or meat broth

Common milkweed—flower, cut up and stewed

Bullrush—bulb at the end of the root, sweet in summer, eaten raw

Aspen syrup—between the bark and the wood

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