This document summarizes traditional native plants used by Aboriginal peoples in British Columbia. It describes various green vegetables like stinging nettle, miner's lettuce, and thimbleberry and salmonberry sprouts that were used in salads or as sides. It also discusses wild berries and fruits such as thimbleberries, salmonberries, salalberries, huckleberries, oval-leaved blueberries, and saskatoonberries that were eaten raw or used to make jams, jellies, drinks, and desserts. Finally, it lists various root vegetables, flavorings, seasonings, and beverage plants that provided nutrition and medicinal benefits to indigenous communities, such as camas bulbs,

1. BRITISH COLUMBIATRADITIONAL NATIVE PLANTSBy: Amber Kraan

2. Green VegetablesStinging nettlePickled while they are young and tender. Can be used as a herb, in sauces, or broths. Goes well with fish. Was also used for cordage and fish nets by the Aboriginals.Miner’s lettuceSucculent plant that can be used for salads. Thimbleberry and salmonberry sproutsSpringtime green vegetable. Can be used in salads or as a vegetable accompagment for fish.

3. Wild Berries and Fruits for Desserts, Preserves, and SaucesThimbleberriesCan be used in sauces for cheesecakes and other dessertsSalmonberriesGolden to ruby red colour. Served raw in salads or cooked in saucesSalalberriesMost important of the wild fruits for the aboriginals.Jams, jellies, drinks, sorbets, cheesecakeHuckleberries and Oval-leaved blueberriesFresh and driedVery important fruit for the aboriginals. “First Fruits Ceremony”Saskatoonberries or serviceberriesMain ingredient in pemmican. Energy rich food. Served with various meats, fish, and desserts.Wild crab applesOnly apples native to B.C.Aboriginals ate them with a little sugar and fish oil.Modern uses include them being served pickled or fresh as a garnish or sauce.Soapberries Small, very bitter berriesContain saponin. This allows them to whip into a firm froth when mixed with water. “Indian ice cream”Red elderberriesUsed in sauces or beverages. Very tart flavour. Should be cooked.

4. Wild ‘Root’ VegetablesBlue Camas BulbsInulin-sweet tasting, easily digested fructose.Side dish to fish and meatWild Nodding OnionsBright pink flowers can be used to replace chives in the saladCooked to a sweet flavourIndian rice, or mission bellsBitter flavour. Served with oils as a dressing.They have rice like bulblets that were a staple vegetable for the Northwest Coast people.

5. Flavourings, Seasonings, and Beverage PlantsGrand firThe citrus and resin flavoured needles are used in teas and also for sorbets. The needled branches can be used as garnish.Yerba BuenaStrong mint flavour with very aromatic flavour. Can be used in beverages, soups, salads, and to treat colds and influenza.Indian Celery, or Indian consumption plantStrong celery flavour. Can be used to flavour tea and tobacco. “Indian consumption plant”-treated tuberculosisLicoricefernUsed as a mouth sweetener and appetizer. Labrador teaSoothing flavour to treat colds and sore throats.

6. Current IssueArticle from Simon Fraser Universityhttp://www.sfu.ca/ccirc/node/10