Download Southeast Alaska Traditional Food Guide

Southeast Alaska
Traditional Food Guide
A weekly reminder to encourage gathering and using local plants and berries
Compiled by SEARHC Health Promotion
TAAKW.EETÍ (SPRING):
JAN 1– 7 (Beach Greens)
JAN 8– 14 LAAK’ÁSK (Black Seaweed)
JAN 15– 21 TAYEIDÍ (Bladderwrack)
JAN 22 – 28 GEESH (Bull Kelp)
JAN 29 – FEB 4 KAYAANÍ TLAAXÍ (Clover)
FEB 5– 11 YÉIL KÁGU (Dandelion)
FEB 12– 18 S’ÁXT’ (Devil’s Club)
FEB 19– 25 S’ÁXT’ (Devil’s Club)
FEB 26– MAR 4 K’WÁLX (Fiddlehead Fern)
MAR 5– 11 KÓOSHDAA NÁAKW (Field Mint)
MAR 12– 18 LÓOL (Fireweed)
MAR 19– 25 SUKTÉITL’ (Goosetongue)
MAR 26– APR 1 YÁN (Hemlock)
APR 2 – 8 YAANA.EIT (Indian Celery)
APR 9– 15 S’IKSHALDÉEN (Labrador Tea)
APR 16– 22 T’ÓOK’ (Nettle)
APR 23– 29 LÉIT’ KAYÁANI (Plantain)
APR 30– MAY 6 K’ÁACH’ (Ribbon Seaweed)
MAY 7– 13 (Saltbrush)
MAY 14– 20 (Sea Lettuce)
MAY 21– 27 (Siberian Miners Lettuce)
MAY 28– JUN 3 X’ÁAL’ (Skunk Cabbage)
JUN 4– 10 SHÉIYI (Sitka Spruce)
JUN 11– 17 TLEIKW KAHÍNTI (Watermelon Berry, Twisted Stalk)
JUN 18– 24 CH’ÁAL’ (Willow)
JUN 25– JUL 1 XÁAY (Yellow Cedar)
KUTAAN (SUMMER):
JUL 2– 8 KANAT’Á (Alaska Blueberry)
JUL 9– 15 SUKKÁADZI (Beach Asparagus)
JUL 16– 22 (Burnet)
JUL 23– 29 NÉX’W (Cloudberry)
JUL 30– AUG 5 YÉIL’ (Elderberry)
AUG 6– 12 (Geranium)
AUG 13– 19 SHAAX (Gray Currant)
AUG 20– 26 KAXWÉIX (High Bush Cranberry)
AUG 27– SEP 2 TLEIKATÁNK (Huckleberry)
SEP 3– 9 KÓOX (Indian Rice)
SEP 10– 16 K’EIKAXÉTL’K (Jacobs Berry)
SEP 17– 23 NEIGÓON (Nagoonberry)
SEP 24– 30 (Pineapple Weed)
OCT 1– 7 S’IGEEKÁAWU LÉIX’U (Puffball)
OCT 8– 14 WAS’X’AAN TLÉIGU (Salmonberry)
OCT 15– 21 (Sea Lovage)
OCT 22– 28 TL’AAK’WÁCH’ (Sourdock)
OCT 29– NOV 4 SHÁKW (Strawberry)
NOV 5– 11 CH’EEX’ (Thimbleberry)
NOV 12– 18 (Violet)
YEIS (FALL):
NOV 19– 25 K’EISHKAHÁAGU (Bog Cranberry)
NOV 26– DEC 2 LINGÍT X’ÁAX’I (Crabapple)
DEC 3– 9 DÁXW (Low Bush Cranberry, Lingonberry)
DEC 10– 16 TAAN X’ADAADZAAYI (Horsetail)
DEC 17– 23 K’INCHÉIYI (Rosehips)
DEC 24– 31 KAGAKWL’IDI (Yarrow)
Thanks to the two dedicated Traditional Foods advisory teams from Kake and Wrangell for sharing their knowledge and valuable input. The goal for presenting this
guide is to promote awareness of the value in harvesting and eating traditional, local
foods whenever possible.
Some valued traditional practices are: give thanks for the natural gifts that are available, use all of the food gathered and do not waste. Remember to leave enough of
each plant so that it can re-flourish; try not to disturb the area if possible and be
aware that local elders may harvest in the more accessible areas. To harvest safely,
consult a knowledgeable person and take the time to learn to identify plants properly. There are a few poisonous plants that look similar to the edible plants mentioned in this guide. Some of the poisonous plants are listed toward the back of the
guide to help avoid misidentification.
Disclaimer: Please be responsible when identifying plants. If unsure, do not harvest
or consume plant. Please do not use plants to substitute for any medication or care
that your healthcare provider has recommended. The distributor and those associated with this guide cannot be responsible for actions taken by readers.
Harvesting: Harvest May through August.
Beach greens flourish in moist, sandy shores from
Southeast AK to the Arctic. Cut young growth on
top of plants before flowers appear, and discard
stems. Wash any grit and sand from leaves. Flavor of leaves becomes stronger through season.
Preparing: Beach greens have a nice, mild flavor, you can eat them fresh, add to soup, salad or
stir-fry. Beach greens are also delicious fermented (similar to sauerkraut), or steamed with a
little butter.
Preserving: Keep in a sealed container in refrigerator up to one week or clean and put into
freezer bags and freeze. Fermenting and jarring are some favorite preservation methods.
JANUARY 1 - 7
Matt Goff
BEACH GREENS
KAGAKWL’IDI (Yarrow)
Harvesting: Harvest young leaves and flowers during the
summer season when in bloom.
Preserving: This plant can be used fresh or dried to use
in later months.
Medicinal: Yarrow has been used for treating wounds to stop bleeding, for treating colds, fever and kidney disease.
*Use in excess over a long period of time may cause an allergic reaction.
December 24 - 31
Matt Goff
Preparing: Flowers and leaves can be used to make tea
or for a preservative when making beer. Yarrow leaves are
a great addition to mixed green salads. Apply leaves to
teeth to help relieve toothache pain.
Harvesting: Black seaweed is also known as “Tlingit
Popcorn.” Gather at a minus tide in early spring
(Timing is important, ribbons can be short and hard to
pick if harvested too early, or brown and starting to get
snails if harvested too late). Seaweed should be elastic
and stretchy. Black seaweed can be eaten raw, dried or
boiled. Fresh seaweed is dried in the sun with a slight
breeze on a large cloth (such as a sheet). Kelp and other
seaweed pieces can be picked off as it dries.
Mandy Lindeberg
LAAK’ÁSK (Black Seaweed)
Preparing: Dried seaweed is eaten plain as a snack or chopped and added to soup or salad.
Eating too much may cause gas or upset stomach.
Preserving: Seaweed will keep indefinitely if dried thoroughly. Drying can be finished in the
oven on low heat if unable to dry in the sun.
January 8 - 14
K’INCHÉIYI (Rose hips)
Preparing: For tea, take off the stems and brown, dried
sepals. Boil the rose hips in water until soft (about
5 rosehips per cup). Strain tea into a cup and add lemon
juice or honey for flavor. Traditionally, rose hip tea was
used for cramps, coughs and colds. Rose hips can also be used in jellies and baked goods.
Rose petals can be used in salad, sandwiches, tea, jellies and omelets. (Remove bitter white
base of petal).
Preserving: To dry the rose hips, put them in the oven on low heat until completely dry.
December 17 - 23
Edna Jackson
Harvesting: Rose hips are one of the most concentrated
sources of vitamin C known. Pick rose hips when they
are red and plump. They are prime after the first frost.
Look on roadsides, mountain slopes and meadows. Wear
gloves; stems are covered with thorns.
TAYEIDÍ (Bladderwrack, Popweed)
Preparing: Eat fresh as a snack or add to stir-fry,
soup, sauces, quiche or omelets. Bladderwrack can
also be baked until crisp for a snack or steamed with
other seafood to add flavor. To use as tea or soup
starter, pour boiling water over dried seaweed.
Preserving: Bladderwrack can be dried and ground to use as a seasoning.
*This is a great source of iodine which is essential for our health. Without iodine, the thyroid
cannot produce enough hormones. In pregnancy, low thyroid function can cause high blood
pressure in the mother and impaired mental function in a baby.
January 15 - 21
Mandy Lindeberg
Harvesting: Bladderwrack is best harvested in spring
or early summer. It is attached to rocks along the
beaches. Cut with scissors above holdfasts to get the
inflated tips.
TAAN X’ADAADZAAYI (Horsetail)
Harvesting: Use only young plants. Pick stalks in spring while
branches are pointing upward.
Medicinal: Infusions are used for anemia, prostate problems or for
strengthening hair and nails and has traditionally been used as a
poultice for cysts or infections.
Matt Goff
Preparing: Horsetail is used as a tea and is a wonderful addition to
soups.
WARNING: Raw horsetail contains a Vitamin B depleting enzyme. Older plants can bother the kidneys. Also, use caution not to
confuse with wood horsetail, which has softer branches and a feathery look to them. Animals
that have eaten fresh or dried wood horsetail have been known to experience convulsions and
lost muscle control.
December 10 - 16
Harvesting: Bull kelp is prime from April to June.
To harvest, use a skiff or boat, or look at low tide
after a storm for freshly uprooted kelp. Kelp is attached to the ocean floor, and can grow up to 200
feet long in one year. Using a sharp knife, cut down
as far as you can reach. Be careful not to overharvest, as kelp is home to many species in the ocean.
Heather Meuret – Woody
GEESH (Bull Kelp)
Preparing: Peel hollow stems immediately after
harvesting. Cut stems into rings and pickle or marinate for a delicious snack. You can also
stuff the kelp with meat or veggie stuffing and bake. Try wrapping fresh kelp blades around
fish, cover with foil and bake. Serve kelp blades as a hot vegetable. Some individuals have reported developing gas from consuming kelp.
Preserving: Bull kelp is often pickled or jarred for preservation.
January 22 - 28
DÁXW (Low Bush Cranberry, Lingonberry)
Preparing: Berries can be eaten fresh or they are great for
jams and jellies, pies or muffins.
Preserving: Keep in a sealed container in refrigerator up to
one week. To store, spread a layer of berries onto a cookie
sheet and freeze, label/date and transfer into freezer bags. Berries will keep for up to two
years.
December 3 - 9
Edna Jackson
Harvesting: Low-bush cranberries can be gathered in late
fall, usually after the first frost. Pick berries that are bright
and firm. Berries look like the commercial cranberries but
are smaller and more colorful. Lay a clean towel over a cutting board with one end propped up. Roll the berries down
the towel; debris should cling while berries roll off.
Harvesting: The clover is not native to Alaska but
has been used as a traditional food by natives of British Columbia. It is not used as much today but is
definitely accessible and edible. Harvest leaves before flowers appear in spring through summer. Blossoms should be picked before they turn brown.
Preparing: Steam clover leaves as a potherb or add
to casserole, soup or stir-fry. Eat leaves plain or add to salads. Try dried leaves in your baked
goods. Some people soak it in salt water for a couple hours to help with digestibility. Clover
blossoms may be used to make honey. Eat in moderation to prevent upset stomach.
Preserving: Clovers can be dried and stored.
Clover Blossoms can be used in your bath for fragrance and to sooth skin.
January 29 - February 4
Matt Goff
KAYAANÍ TLAAXÍ (Clover, Shamrock)
LINGÍT X’ÁAX’I (Crabapple)
Preparing: Crabapples can be kept short term in a cool
place or long term in optimum conditions. Crabapples can
be used for jams, jellies, syrups and relishes.
Preserving: Rinse and remove damaged fruit and debris.
Freeze in a single layer on a cookie sheet. Transfer to freezer bags when frozen. Should use
within 3 months.
Matt Goff
Harvesting: Look for trees or shrubs along the coast.
Crabapple trees have reddish green, oblong berries in the
fall.
*Traditionally bark was peeled and used for yellow dye. Peeled wood is good for building
smokehouses and used to hang smoked fish. Wood from a crabapple trees is also used to carve
masks, bowls and utensils.
November 26 - December 2
Preparing: Dandelion leaves are a great addition to
salads or cooked as a vegetable. Roots can be added to
stir-fry or roasted and ground as a coffee substitute. Try
mixing tomato juice, dandelion, chickweed and other
greens for a nutritious drink. Flowers are great for making wine, liquors or jelly.
Medicinal: Dandelion roots are used as skin and liver tonics. Boil roots and drink to lower
blood pressure, or use as diuretic for water retention. The white milk in older plants is used to
help remove warts and corns.
February 5 - 11
Matt Goff
YÉIL KÁGU (Dandelion)
Harvesting: Dandelion leaves and roots can be picked
in early spring. Harvest flowers when in full bloom.
Avoid gathering where weed killers have been used.
K’EISHKAHÁAGU (Bog Cranberry)
Preparing: Eat fresh or add to pancakes or breads. Add
cranberries for flavor while making jam and jelly. Consider grinding with rose hips and citrus for a holiday relish. Cranberries are a good natural dye.
Medicinal: Bog cranberries have been soaked in seal oil
and fed to individuals with a poor appetite or gall bladder difficulties. Cranberry juice is used
by some Alaskan Natives to help with colds or bleeding gums.
November 19 - 25
Matt Goff
Harvesting: Berries are best picked after frost. They can
also be picked in spring if you can find them and they
may have a slight fermented taste.
Harvesting: Devil’s club is the most important plant to
the Tlingit because of it’s strong medicinal qualities. For
this same reason, caution should be taken when using
the plant. Leaf shoots can be harvested in spring. Thorns
should be soft and tightly closed. Devil’s club is close to
the beach in wooded areas. Look for tall shrubs with
large leaves and bright red berries.
Matt Goff
S’ÁXT’ (Devil’s Club)
Preparing: Devil’s club tea is used by Alaskan Natives
as a preventative medicine for numerous ailments. For tea and tonic, use a knife or brush cutter and gloves to cut a few stalks, scrape off the thorns and outer bark with the back side of a
knife. Then use a sharp knife to cut the inner bark into peels. Boil the bark. Tender shoots can
be eaten raw or added to soups.
Continued...
FEBRUARY 12 - 18
VIOLET
Preparing: Add leaves and flowers to green salads or to
make tea. Violets are also used to make wine. Leaves can
be added to soup (thickens like okra), omelets, stir-fry or
casseroles. Leaves can be steamed to use as a potherb.
Violets in general, eaten in large quantity can be laxative, especially the yellow species.
November 12 - 18
Matt Goff
Harvesting: Violets are low to the ground and have a
wonderful fragrance to them. Pick leaves and flowers in
spring. It is said that two violet leaves may be enough to
supply your daily vitamin C requirement.
S’ÁXT’ (Devil’s Club)
Preserving: Devil’s club can be dried, boiled or baked
to preserve. Sticks can be used to make drum sticks.
Caution: A doctor’s supervision is important for diabetics when consuming devil’s club because it may lower
blood sugar levels.
Berries are poisonous but can be ground up and used on scalp for severe dandruff.
*Some Tlingit people hang part of a devil’s club branch above their door way to keep away
bad spirits.
FEBRUARY 19 - 25
Matt Goff
Medicinal: Medicines are carefully prepared and there
are different properties depending on where the plant
grows. Devil’s club bark has been used on top of hot
rocks in the sweats.
CH’EEX’ (Thimbleberry)
Preparing: Eat berries fresh or use in jams, jellies, syrups, pies
or any recipe in place of raspberries. Shoots are eaten raw or
cooked like asparagus.
Preserving: Keep in a covered container in the refrigerator up to
one week. It helps to keep the hull on until you are ready to use
the berry, then rinse and drain in colander. Berries don’t freeze well but can be dried to preserve for later use.
Medicinal: Leaves have been used as infusion to help with stomach trouble or crushed and
November 5 - 11
Jason Hollinger
Harvesting: Thimbleberries are similar to raspberries but are
shaped like a thimble. They have a mild raspberry flavor. Look
for them in late June or July. Shoots are gathered in spring when
soft.
K’WÁLX (Fiddlehead Fern)
Preparing: Wash and clean off the papery, brown chaff. Boil
in water with a little salt until soft. Drain water and add butter
to taste. Ferns can be steamed, sautéed, used as a side dish or
added to casseroles and pastas.
Heather Meuret-Woody
Harvesting: Break the stem off of the tightly coiled fiddleheads in early spring. Gathering time is limited to about 3
weeks in May (start looking right after the snow melts). The
tighter the coil, the better the flavor. Avoid mature ferns as
they can be toxic.
Preserving: Fiddlehead ferns can be frozen or canned or pickled but some say they should be
eaten fresh for best flavor.
WARNING: The poisonous plant bracken fern looks similar to the fiddlehead fern. See the
poisonous plant section for more information.
February 26 - MARCH 4
SHÁKW (Strawberry)
Preparing: Eat fresh or use in jams, jellies, syrups or
pies. Substitute in any recipe asking for strawberries.
Leaves can be added with mashed fruits to make tea.
Flowers are also edible and can be added to salads or as
a garnish on any dish.
Edna Jackson
Harvesting: Wild strawberries are like commercial
strawberries but smaller. Look for them to ripen later in
June or July. Young leaves and flowers can be gathered
in spring.
Preserving: Keep in covered container in the refrigerator for up to one week. It helps to keep
the hull on until you are ready to use the berry, then rinse and drain in colander. To store, lay
berries in a single layer on a cookie sheet in freezer, when frozen, put in freezer bags or containers. Berries will last up to two years. Leaves can be dried.
October 29 - November 4
KÓOSHDAA NÁAKW (Field Mint, Wild Mint)
Harvesting: Field mint has a pleasant fragrance. Use scissors to
gather plant late in spring before flowers bloom.
Preserving: Leaves can be dried for later use.
Michael Beckers
Preparing: Field mint makes a nice tea or mint julep. Young
leaves can be added to salads. Make mint jelly to eat with meat
such as lamb.
Medicinal: Try mint tea to relieve menstrual cramps or upset
stomach or eat mint to help with morning sickness or sea sickness.
A cool mint compress will help with headaches. Inhaling vapors of mint tea will help with sinus trouble. Also, use as a soothing fragrance to baths. Mint tea can be used as a natural body
deodorant.
MARCH 5 - 11
TL’AAK’WÁCH’ (Sourdock)
Harvesting: Sourdock grows to about 4 feet high in wet, marshy
areas. Gather young leaves in spring and summer while leaves are
bright green. It may have reddish clusters of seeds.
Medicinal: Sourdock root has been used as a laxative, blood purifier or made into tea to help relieve stomach trouble or hangovers.
Preserving: After cooking, sourdock will keep for one week in
the refrigerator.
WARNING: use in moderation, leaves contain an acid that can deplete calcium in the body.
October 22 - 28
Matt Goff
Preparing: Sourdock leaves are great for salads or used as a
cooked vegetable. Add to casseroles and boiled dishes. Snack on
seeds plain.
LÓOL (Fireweed, Wild Asparagus)
Preparing: Fireweed stems and shoots are eaten fresh, boiled
or steamed like asparagus. Leaves, shoots and buds can be
added into salads. Blossoms also add wonderful flavor and
color to salads or use to make honey or jelly.
Matt Goff
Harvesting: Shoots are available in early spring, when violet
in color but before leaves develop. Fireweed leaves and buds
can be gathered before the flowers bloom. To clean, rinse in
warm water using a colander, pat dry with a towel. Fireweed
may become tough and bitter as it ages.
Preserving: Keep in a sealed container in refrigerator up to one week. Blossoms and leaves
can be laid on a paper towel to dry for two days. Store in sealed container. Shoots can be bundled and hung to dry for a few days, then put in seal oil to preserve.
MARCH 12 - 18
SEA LOVAGE
Preparing: Cut up for salad. Add to fish, chowder or spaghetti sauce. Seeds were traditionally used as a tea to treat
gas or digestive problems. Add a handful of lovage to your
hot baths for fragrance and relaxation.
Matt Goff
Harvesting: Sea lovage grows on sandy or gravely beaches
late spring, early summer. Sea lovage generally has three
groups of three leaflets. Harvest before it flowers or when
leaves are partially grown.
Preserving: Leaves can be eaten fresh or dried.
WARNING: Positive identification is important: a plant with similar looking flowers (poison
hemlock) will weaken breathing and without treatment can cause death within 8 hours. See
poisonous plants section for more information.
October 15 - 21
SUKTÉITL’ (Goosetongue)
Preparing: Goosetongue can be eaten raw or cooked. It
is said to have a nice, slightly salty flavor. Chopped
leaves can be added to salads, casseroles and stir-fry.
Great as a side dish topped with garlic butter.
Preserving: Goosetongue can be canned or frozen.
Medicinal: Mashed goosetongue may be applied to relieve itching from mosquito bites.
WARNING: Resemblance to arrowgrass, and the two plants often grow close together. See
the poisonous plant section for more information.
March 19 - 25
Matt Goff
Gathering: Harvest goosetongue along the coast from
spring into the beginning of summer. If harvesting later,
collect the young growth in the center of the plant.
WAS’X’AAN TLÉIGU (Salmonberry)
Preparing: Eat fresh or add to yogurt, cereal, pies or
use to make jelly. Berries and leaves can be used to
make tea. Salmonberry shoots can be gathered in early
spring while still tender. Break or cut branch, then peel off bark. Shoots taste great plain or
sprinkled with a little sugar. Buds and blossoms can also be added to salads.
Preserving: Keep in a sealed container in the refrigerator for 3 days. To store, spread a layer
of berries onto cookie sheets and freeze, label/date and transfer into freezer bags. Frozen berries will last up to two years.
October 8 - 14
Amy Peterson
Harvesting: Pick berries mid-July to late August. Blossoms and buds are available in spring. Look on hillsides where rain and sun are prevalent. Since salmonberries are fragile, it’s best to eat them fresh and not
wash unless necessary.
YÁN (Hemlock)
Preparing: Hemlock branches are cut and put in the
ocean during herring season. The herring then lay
their eggs on the branches. The branches can be
quickly dipped in simmering water with seal oil to
cook the eggs. Hemlock does not transfer flavor to
the eggs. Traditional use included carefully removing bark from young trees in spring. The
small strips were heated covered in skunk cabbage leaves buried under a fire. When the bark
was thoroughly cooked it could be pressed into cakes and eaten. Hemlock bark was also used
as a brown dye for items such as baskets.
Preserving: Inner hemlock bark can be boiled until soft and eaten fresh or jarred.
March 26 - April 1
Matt Goff
Harvesting: Hemlock is one of the most common
trees of Southeast Alaska. Branches are harvested in
spring.
S’IGEEKÁAWU LÉIX’U (Puffball Mushroom)
Preparing Puffballs can be added to eggs, soups or stirfry, and can be used as a side dish. Cut puffball in half
and examine carefully. An eatable mushroom should be
creamy white in color throughout the whole mushroom.
DO NOT eat yellow or discolored mushrooms.
Preserving: Cut and sauté before freezing, wax paper can
be used to separate. Puffballs can be dehydrated to powder and used as a seasoning.
Matt Goff
Harvesting: Puffballs are round or pear shaped. Look in
lawns or hard packed gravel.
WARNING: Discard any that show the outline of a mushroom cap or stem as this may be the
stage of the deadly Amanita. If you have ANY doubt in identification of a mushroom, DO
NOT harvest or ingest.
October 1 - 7
Harvesting: Indian celery starts to show in April. The
young stalks and stems are collected before the
flower matures. There is about a two week window to
harvest the young growth. Wild celery has a strong
smell. Use gloves while harvesting, the juice of the
plant may irritate and can sometimes even blister
skin.
Preparing: Peel and wash stems, use the young
stalks in place of celery in recipes. Immature flowers
can be peeled and roasted or boiled. They are mild and sweet despite the strong odor of the
leaves and outer skin. Try with seal oil while tender.
Preserving: Young leaves can be preserved in seal oil.
WARNING: Poisonous plants, water hemlock and false hellebore look similar to Indian celery. See poisonous plant section for more information.
April 2 - 8
Sitka Conservation Society
YAANA.EIT (Indian Celery, Cow Parsnip)
PINEAPPLE WEED, ALASKAN CHAMOMILE
Harvesting: Pineapple weed is not native to Southeast Alaska, but
is available and used today. Flowers can be picked in mid to late
summer. Foliage can be gathered anytime during growing season.
Medicinal: Alaskan Natives have used the tea after childbirth to
clean the body and promote breast milk to come in. It’s also been
used as a skin cleanser and a laxative. Pineapple weed can be added
to your bath to promote relaxation and sleep
*Although consuming this plant is considered safe, some nausea and vomiting has been reported with large, frequent doses.
September 24 - 30
Matt Goff
Preparing: Flowers can be added to soups and salads or eaten
fresh as a trail snack. Make tea with flowers and foliage, some prefer using just flowers because otherwise the tea tastes bitter.
Harvesting: Labrador tea is found in muskegs or
bogs. Leaves may be harvested anytime of the year
but some prefer late summer. Labrador tea can be
identified by the brown, felt like texture on the bottom of the leaves and white flowers on top of the
plant. It has a distinct scent if you crush the leaf in
your hand.
Georgie Davis – Gastelum
S’IKSHALDÉEN (Labrador Tea, Hudson Bay Tea)
Preparing: Boil in water for about 5 minutes. Strain
into a cup, lemon juice and honey may be added or
combine with other teas. Labrador tea is used alone for medicinal purposes, such as colds, arthritis and digestive problems. Use in moderation to prevent looseness of the bowels.
Preserving: Spread the tea out on a cloth in a warm spot for a couple days. Be sure tea dries
completely or it can mold. Store in a Ziploc bag.
WARNING: Identification is important since the toxic Bog Rosemary and Bog Laurel look
similar. See poisonous plant section for more information.
April 9 - 15
NEIGÓON (Nagoonberry)
Preparing: Berries are best eaten fresh, the day they are
picked. Use to bake pies or make jams, jellies, juice or
syrup. Berries and leaves can also be used to make a tea.
Preserving: Berries will keep in a sealed container in refrigerator only for a couple days. To
freeze, spread a layer of berries onto cookie sheets and freeze, label/date and transfer into
freezer bag or other container. Frozen berries will last up to 2 years.
September 17 - 23
Matt Goff
Harvesting: The name comes from the Tlingit word goon,
meaning Jewel. Nagoonberries are red and look like a raspberry. Look low in damp meadows in July to late August.
They’re usually not found in abundance. Berries are fragile,
do not wash unless necessary.
T’ÓOK’ (Nettle, Stinging Nettle)
Preparing: Steam or boil lightly or add to stir-fries.
Cooked nettle tastes like spinach. After, use cooking
water for soup or tea. Add dried nettles to breaded mix
or seasonings for nutrient benefits. Use nettle juice to treat nettle rash.
Preserving: Summer leaves can be frozen or dried and used for herbal tea.
Medicinal: Nettles are eaten to help with anemia, menstruating or lactating problems.
April 16 - 22
Matt Goff
Harvesting: Gather in early spring, look for deep green
leaves with serrated edges and tiny green flowers. The
plant is approximately 3 to 7 feet tall. Use gloves and
scissors to harvest new growth when plants are less than
one foot high. Do not use older greens with flowers
since they can irritate the kidneys.
K’EIKAXÉTL’K (Jacobs Berry, Bunchberry)
Preparing: Berries can be eaten fresh or gathered
and stored for winter. Great for using in jams,
pies or puddings since it is high in pectin. Pectin
is said to protect the body against radiation. Some
say it should be eaten with hooligan grease to
make it easier to digest.
Medicinal: Leaves and stems were used to make a tea to help with pain, coughs, fevers and
even kidney and liver problems.
September 10 - 16
Mark Skinner
Harvesting: Berries ripen from late July through
September, depending on elevation.
LÉIT’ KAYÁANI (Plantain)
Harvesting: Pick small leaves in the spring. Gather
seeds in late summer. Rub the stalk between your hands
and gently blow to remove the chaff and get the seeds.
Preserving: Plantain does not dry well, best if used fresh
or used for salve. Seeds can be toasted.
Matt Goff
Preparing: Leaves can be added to salad, stir-fry and
steamed vegetable dishes or cooked like spinach. Seeds
are used like poppy seeds or in breads and muffins.
Medicinal: Plantain is known for it’s ability to draw out infection by boiling the plant in water
and applying to wound or infection repeatedly.
*There are some reported allergic reactions to plantain.
April 23 – 29
Harvesting: Flowers are a beautiful dark purple/
black, and have an odor similar to manure. Look
in shady areas along the coast. Harvest summer
and fall when leaves are yellow. It helps to dig
around the base of the plant to make unearthing
the bulb easier. Gently pull up plant.
Heather Meuret- Woody
KÓOX (Indian Rice, Chocolate Lily)
Preparing: Break bulbs apart to get the kernels.
Bulbs can be soaked in water overnight then
boiled for an hour to remove bitterness. To prepare, rinse and boil 30 minutes. Rice can be
used in soup, stew or mixed with wild greens and used as a side dish. Mix with berries or used
in stir fry or add with other vegetables.
Preserving: Bulbs can be dried and ground. Traditionally used as a flour extender.
September 3 - 9
Harvesting: Harvest in April to June. Ribbon seaweed is not as abundant as black seaweed. Seaweed is several inches wide and 8-10 inches long.
Cut blades from holdfast. Rinse in seawater and
pick off any shells. Be careful not to harvest all of
the fronds. Save some for other people, as habitat
for living creatures and for continued growth.
Preparing: Seaweed can be cooked in a dish,
fried or roasted like a chip. Some people dry it right away, others let it soak overnight to
soften it.
Mandy Lindeberg
K’ÁACH’ (Ribbon Seaweed)
Preserving: Dry in the sun with a light breeze on a large cloth (such as a sheet). This seaweed will have a leathery texture and will be pliable after drying. Add to soup, stir-fry or
sandwiches. To make chips, fry dried seaweed in a few drops of olive oil and stir constantly
until crisp.
April 30 - may 6
TLEIKATÁNK (Huckleberry)
Preparing: Huckleberries can be eaten raw, or they are great for
jams and jellies, pies or muffins.
Preserving: Keep in a sealed container in a refrigerator for up to one week. To preserve,
spread a layer of berries on a cookie sheet and freeze, label/date and transfer into freezer bag
or other container. Frozen berries will last up to 2 years.
August 27 - September 2
Matt Goff
Harvesting: Huckleberries can be found on hillsides during the fall.
Some say huckleberries seem to have less worm activity than blueberries. Infested berries tend to be wrinkled or deformed. Berries
can be treated by soaking in a mix of 1/2 tablespoon of salt to one
gallon of water for one hour, then rinse. To clean, lay a towel over a
cutting board with one end propped up. Roll the berries down the
towel; debris should cling while berries roll off.
SALTBRUSH
Preparing: Saltbrush is like a wild spinach. It has a nice, salty
taste to it. It can be eaten fresh or cooked in soups or salads. Try
sautéed leaves with olive oil, salt and grated cheese. Seeds can be
ground and used to thicken soups and stews, or mix with flour to
add nutritional value when making bread, biscuits and other
baked goods.
Preserving: Seeds can be roasted and ground for later use.
May 7 - 13
Matt Goff
Harvesting: The plant grows to about 3 1/2 feet tall. The leaves
are triangular and about 3 inches long with small white or rose
colored flowers. Shoots and leaves can be gathered in the spring.
Seeds are collected in late summer to the beginning of fall.
KAXWÉIX (Highbush Cranberry)
Preparing: Berries may taste tart when raw but they’re great for
jellies and sauces. Seeds are large and flat so run through a food
mill if using for cooking. Fruit adds well to rhubarb or apple
dishes. Flowers can be picked in early summer and used in pancake batters.
Kitty LaBounty
Harvesting: Late summer and fall. Most people chose to gather
before the first frost because the berry has higher pectin and a
fresh fragrance, some prefer after the first frost for a sweeter flavored berry. Cranberries grow in woods, or on rocky banks.
Preserving: Berries can be stored covered in the refrigerator for
up to 4 days. Choose firmer berries, wash and spread onto a cookie sheet, freeze then pack into
freezer containers.
Medicinal: Bark extracts were traditionally applied to infected cuts.
August 20 - 26
SEA LETTUCE
Preparing: Young sea lettuce can be used in salad.
Add to stir-fry and noodle dishes. Boil for 1 to 2 minutes to use as a potherb. To dry, place on a sunny windowsill or in a food dehydrator. This seaweed dries
quickly. It is great for seasoning foods after drying and crushing into powder with a blender.
Apply as a poultice for treating sunburn.
Preserving: Dry in the sun on a windowsill. This seaweed will have a leathery texture and
will be pliable after drying.
May 14 - 20
Matt Goff
Harvesting: Though not a traditional food, it is gathered and used today. Sea lettuce has bright green,
thin, transparent blades and grows on rocks. Harvest
at low tide in spring to summer. Rinse in seawater and
pick any seashells off of the blades.
SHAAX (Gray Currant, Gooseberry)
Preparing: Eat raw or cooked, mix with other berries or use gray currant in tasty jams and jellies or
syrups. Use as you would use a commercial currant.
Matt Goff
Harvesting: Currants have a distinct odor, but the
berry doesn’t taste like it smells. Pick in mid- August
to mid-September. Lay a clean towel over a cutting
board with one end propped up. Roll the berries
down the towel; debris should cling while berries
roll off.
Preserving: Keep in a sealed container in a refrigerator only for a couple of days. Berries can
be frozen or dried. To freeze, spread a layer of berries onto cookie sheets and freeze, then
transfer into freezer bag or other containers, label and date. Frozen berries will last up to 2
years.
August 13 - 19
Harvesting: Look around wet coastal areas in the
spring time. Plants grow up to six inches with small
flowers may be white to rose colored. Stems are
stringy, and not usually eaten. The leaves have
a nice, mild flavor. To gather, pinch off leaves and
flowers.
Preparing: Leaves are eaten cooked or raw, they
can be added to salad or cooked as a green vegetable. Use as a substitute for lettuce. Flowers
are a nice, edible garnish for salads, cakes or spreads.
Preserving: Best if used fresh.
May 21 - 27
Matt Goff
SIBERIAN MINERS LETTUCE, SIBERIAN
SPRING BEAUTY
Harvesting: Flower blooms in early summer. Gather
leaves before flowers bloom. Look in forests, meadows or along road sides.
Preparing: Leaves can be added to goosetongue
recipes. Use in soup, stew and casserole recipes.
Flowers add a nice flavor and color to salad or as a
cake garnish.
Heather Meuret- Woody
GERANIUM
Medicinal: Powdered roots are used traditionally for hemorrhoids or intestinal problems.
Fresh roots can also be directly applied to help with tooth infections.
WARNING: Geranium may be confused with monkshood. Plant leaves look alike; geranium
leaves and buds have small hairs where as the monkshood is smooth. See poisonous plant section for more information.
August 6 - 12
X’ÁAL’ (Skunk Cabbage)
Preparing: Skunk cabbage leaves have traditionally been
used to wrap salmon, then bury and cook in the ground. Today, we can cook it in an oven or over hot coals to get the
moist salmon results. Set leaves in hot water to soften, then
fold around fish to cover, bake in a deep pan (with a little
water) on 350 degrees for about 30 minutes. Discard
leaves.
Preserving: Dried skunk cabbage roots have been used for medicinal tea to help alleviate
cramps, coughs and respiratory problems. To dry, wash roots well and dry with a towel, turning roots daily.
WARNING: Skunk cabbage has oxalate crystals that can be painful and damage tissues if
May 28 - June 3
Matt Goff
Harvesting: Skunk cabbage grows in marshy, swamp areas. Collect leaves while tender. To harvest the roots; wear
tall rubber boots and use a shovel to pull up.
Harvesting: Elderberry trees may be about 20 feet high.
Red berries are available in summer. Berries can be
cooked to remove the toxic alkaloid that may upset your
stomach. Small star-shaped flowers can be gathered late
in spring to early summer.
Preparing: Berries are used for jams and jellies after
seeds are removed. Use chopped flowers in pancake,
waffle and cake batters. Flowers can be added to herbal
teas. Elderflower tea is used to help during a cold. Infusions are used to calm nerves or help with rheumatic pain.
Georgie Davis – Gastelum
YÉIL’ (Elderberry)
WARNING: Elder seeds, stems, roots and unripe berries can cause cyanide poisoning. Also
they look like baneberry which is toxic if ingested. See poisonous plant section for more information.
July 30 - august 5
SHÉIYI (Sitka Spruce)
Preparing: Clean with warm water and remove any
brown needles. Add fresh spruce tips to your tea pot,
lightly soak for five minutes, then strain and enjoy a
nice cup of tea while relaxing. Tips are also a nice addition to green salads. The inner bark was traditionally
eaten raw, boiled or dried and can also be ground into
flour. There is a short period of about three weeks in the spring to collect tips for jelly. Pinch
tips to check for juice. Tips can be frozen in a single layer, then transferred to freezer bags to
preserve.
Matt Goff
Harvesting: Bright green, newly grown spruce tips and
inner bark are harvested in the spring. It is best to pick
tips from the older trees.
Medicinal: Boil and steam needles, inhale steam to help with sinus infections. Spruce sap and
melted pitch can be used to cover wounds and protect and draw out infection.
June 4 - 10
Harvesting: In Northern Alaska, cloudberries are
called salmonberries. Berries can be picked in late
summer to early fall. Leaves are gathered before
flowers bloom.
Preparing: Berries can be eaten fresh, mixed with
other berries or used to make jams and jellies. Berries and leaves can be used to make a nice flavored
tea.
Heather Meuret- Woody
NÉX’W (Cloudberry, Salmonberry)
Preserving: Traditionally preserved in seal oil. Berries will keep in a sealed container in a refrigerator for up to one week. To store, spread a layer of berries onto a cookie sheet, then
freeze and label/date and transfer into freezer bag or other container and put into freezer. Frozen berries will last up to 2 years. Leaves can be dried.
July 23 - 29
TLEIKW KAHÍNTI (Watermelon Berry, Twisted
Stalk)
Harvesting: Watermelon berries were not traditionally
used by the Tlingit, but are used today. Watermelon berries grow in in shady, moist areas and can be picked in
summer when red. Plants are generally 1– 3 feet high.
Gather stems and leaves in early spring.
Matt Goff
Preparing: The tender, young stems can be eaten fresh
off the trail or added to salads. Berries have a lot of water, some say that they taste like cucumber. Wash berries
and store covered for up to 2 to 3 days in refrigerator. Berries can be used for jellies, syrups or
dried and added to baked goods.
Preserving: Berries can have a laxative effect, explaining the nickname “scoot berry.”
WARNING: The deadly False Hellebore plant frequently grows close by with similar looking
shoots. See the poisonous plant section for more information.
JUNE 11 - 17
BURNET
Preparing: Chop leaves and add to salad or dressings or use
for teas. Mix with subtle herbs to put in soup, casseroles and
egg rolls. Burnet has also been used to make wine and said to
cheer spirits and help with depression.
Medicinal: Root teas have been used to help with internal or
external bleeding. Flowers and leaves can be added to spring tonic teas.
July 16 - 22
Matt Goff
Harvesting: Burnet has a nice fragrance and the blossoms
look like bottlebrushes. Leaves and flowers can be picked in
summer. Harvest leaves before plant blossoms for teas and
cosmetics. Roots can be harvested in fall.
CH’ÁAL’ (Willow)
Harvesting: Leaves and shoots can be gathered in
early spring. Pick leaves while they are bright green.
Matt Goff
Preparing: Peel shoots to get to the inner bark.
Leaves can be eaten plain or added to salads, sandwiches or casseroles. Willow has salicin (a natural
aspirin substitute). Chew on willow leaves to help
with a headache. Willow can also be added to foot
baths for sore feet or leafy branches in saunas to increase circulation. Natives used various preparations from willows to treat tooth ache, stomach
ache, diarrhea, dysentery, and dandruff. Natives also used flexible willow stems for making
baskets, bows, arrows, scoops, and fish traps.
Preserving: Traditionally soaked in seal oil to eat in the summer.
June 18 - 24
Harvesting: Gather on beaches and bays in late
spring through summer. Harvest before it flowers
or plant may taste woody. Cut stems from the plant.
It is good to harvest some of each plant rather than
taking the whole plant, this will help it to replenish
itself. Wash well.
Preparing: This is a favorite of locals. Beach asparagus can be enjoyed fresh, added to salad,
steamed as a side dish or used to make honey or
jelly. The salty flavor adds nicely to soup or stir fry.
Preserving: Keep in a sealed container in refrigerator for up to one week. Canning is a common preservation method, using proper instructions.
July 9 - 15
Georgie Davis—Gastelum
SUKKÁADZI (Beach Asparagus, Glasswort)
XÁAY (Yellow Cedar)
Preparing: Alaskan Natives used the wood for canoe paddles, masks, boxes, bowls, dishes, spoons,
and other household utensils. Fine roots were split
and used for the framework of baskets and in making hats.
Medicinal: Yellow cedar was used in sweats to treat rheumatism and arthritis. The bark was
chewed to help with sore throats. An infusion made from the tips of branches was used to
wash sores and swellings.
WARNING: Oil in leaves may cause severe allergic reaction in some people.
June 25 - July 1
Matt Goff
Gathering: Trees are about 100 feet tall, with
spreading and drooping branches. The wood is yellow. Some say it has a potato-like odor. Alaskacedar can vary from shrub like to a tree.
Harvesting: Mid-July to late August. Look for hillsides where rain and sun are prevalent. Lay a clean
towel over
a cutting board with one end propped up. Gently roll
the berries down; debris should cling. Wild blueberries
may contain worms, those berries usually have wrinkles or deformities. To treat infested berries, soak for 1
hour in a gallon of warm water with 1/2 teaspoon of
salt, then drain and rinse.
Heather Meuret- Woody
KANAT’Á (Alaskan Blueberry)
Preparing: Enjoy berries plain or use for cobbler, pancakes, muffins, jams, jellies and pies.
Flowers may also be eaten fresh.
Preserving: Keep in a sealed container in refrigerator up to one week. To freeze, spread a
layer of berries onto cookie sheets and freeze, label/date and transfer into freezer bag or other
July 2 - 8
Bog Rosemary– Bog rosemary leaves also look similar to labrador tea with pink
flowers that are toxic and should not be consumed.
Bracken Fern– Bracken fern looks similar to fiddlehead fern. Bracken fern occurs
mostly in open forests near bogs and muskegs. Only if eaten over a long period of
time, may cause stomach cancer.
Matt Goff
Matt Goff
Bog Laurel– Bog laurel leaves look similar to Labrador tea leaves. Bog laurel has
pink flowers that are toxic and should not be consumed.
Matt Gff
Baneberry– Baneberries look similar to elderberries. Baneberries can cause sharp
pains, diarrhea and possibly death caused by cardiac arrest or respiratory paralysis.
Matt Goff
Arrowgrass– Some people have eaten this with no ill effects. Arrowgrass looks
similar and is usually mistaken for goosetongue in the early spring. Arrowgrass
leaves are more narrow and rounded. They contain hydrocyanic acid that can cause
headache, rapid heart beat or even convulsions.
Matt Goff
POISONOUS PLANTS:
Monkshood– Leaves are similar to those of the wild geranium. Flowers are purple
with dark veins (some petals may be white). Flower is shaped like a monks hood.
Monkshood can paralyze the central nervous system.
Water Hemlock– This plant resembles Indian celery. It contains a toxin that depresses the respiratory system. If not treated, death usually occurs within 8 hours of
ingestion.
Matt Goff
Matt Goff
False Hellebore– When harvesting new shoots, false hellebore may be mistaken
for Indian celery or watermelon berry plants. False hellebore grows to have corn
like leaves and green flowers with three petals. It may cause symptoms such as
numbness in hands or feet, diarrhea or stomach cramps.
W & W Follette
Death Camas– Death Camas is poisonous and may be mistaken for wild onion.
The plant contains zygadenine which can cause salivation, muscle weakness,
breathing problems and coma. Death camas does not have an onion odor.
Walter Seigmund
POISONOUS PLANTS:
REFERENCES
Alaska Native Tribal Health Consortium. Office of Native Health Research, Cancer Program, 2008 Traditional Food Guide for Alaska Native Cancer Survivors (2008) Anchorage AK. Lance Armstrong Foundation.
Extension Food Resource Specialist 1962. Wild, Edible and Poisonous Plants of Alaska F-40. College, AK
Cooperative Extension Work in Agriculture and Home Economics, A.S. Buswell, Director, University of
Alaska and U.S. Dept of Agriculture, Cooperating.
Krohn, Elise & Valerie Segrest. Revitalizing Northwest Coastal Indian Food Culture, Feeding the People,
Feeding the Spirit (2010) USA Gorham Printing, Centralia, WA.
Schofield, Janice J. Alaska’s Wild Plants, 1993: A Guide to Alaska’s Harvest ©1993 Alaska Northwest
Books, reprinted with permission of Graphic Arts Books, PO Box 56118, Portland OR 97238-6118 (2011
vol .12.)
Stanek, Sheryl and Barbara Butcher, Collecting and Using Alaska’s Wild Berries and other Wild Products.
Revised 2007 University of Alaska Fairbanks. Cooperative Extension Service publication FNH-00120.
The Kayaani Commission. Sitka Tribe of Alaska © 2006 Ethnobotany Field Guide to selected plants found in
Sitka, Alaska (2006) Honoring former Kaayani Commission members: Ethel Makinen, George Bennett Sr,
Irene Jimmy, Irene Paul, Jessie Johnnie, Libby Watanabe, Naomi Kanosh, Robert (Bob) Sam.
Goff, M.“Vascular Plants.”Natural History of Southeast Alaska Retrieved 03 Mar. 2013.http://
www.seaknature.org.
Krohn, Elise. Wild foods and Medicines, 03 Mar. 2013. <http://www.wildfoodsandmedicines.com>
Plants For a Future, Earth, Plants, People. 15 Mar 2013<http://www.pfaf.org>
Thanks to the following Photographers:
Amy Peterson
Edna Jackson
Georgie Davis – Gastelum
Heather Meuret –Woody
Kitty LaBounty
Sitka Conservation Society
Jason Hollinger, “Rubus parviflorus Nutt”, 2009, [online image] Table Mountain, BC:
Retrieved from http:/commons.wikimedia.org
Mandy Lindeberg “Midintertidal” 2005 [online image] Southeast Alaska. Retrieved from http://Seaweeds ofAlaska.com
Mark Skinner, “Cornus Canadensis L.” 1990 [online image] Plants Profile, USDA Natural Resources Conservation Service. AK Denali National Park. Retrieved from http://www/plantsusda.gov
Matt Goff, Vascular Plant, [photos] Southeast Alaska. Retrieved from http://www.seaknature.org
Michael Beckers, “Mentha Arvensis” 2005, [online image] Location unknown. http:www.wikicommons.com
Walter Siegmund, “Zigadenus venenosus”2009, [online image] Washington Park.http:www.wikicommons.com
Gunalchéesh to the following for sharing their invaluable knowledge with plants or with the
Tlingít Language:
Edna Jackson
Georgie Davis- Gastelum
Heather Meuret– Woody
Kitty LaBounty
Lance Twitchell
Marge Byrd
Matt Goff
Mike Jackson
Roby Littlefield
Ruth Demmert
Scott Brylinsky
Virginia Oliver
Also, Special thanks to the Traditional Food Guide Advisory Committee members:
Anthony Gastelum
Charlotte Davis
Christine Jenkins
Caroline Demmert
Dawn Hutchinson-Stevens
Dawn Jackson
Donna McKay
Edna Jackson
Georgie Davis– Gastelum
Joel Churchill
Ken Neish Hoyt
Luella Knapp
Mary Lou Churchill
Marge Byrd
Mike Jackson
Richard Oliver
Ruth Demmert
Sandy Churchill
Susan Stevens
Teresa Gaudette
Thomas Rooney
Virginia Oliver