2. Green Vegetables Stinging nettle Pickled 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 lettuce Succulent plant that can be used for salads. Thimbleberry and salmonberry sprouts Springtime green vegetable. Can be used in salads or as a vegetable accompagment for fish.
3. Wild Berries and Fruits for Desserts, Preserves, and Sauces Thimbleberries Can be used in sauces for cheesecakes and other desserts Salmonberries Golden to ruby red colour. Served raw in salads or cooked in sauces Salalberries Most important of the wild fruits for the aboriginals. Jams, jellies, drinks, sorbets, cheesecake Huckleberries and Oval-leaved blueberries Fresh and dried Very important fruit for the aboriginals. “First Fruits Ceremony” Saskatoonberries or serviceberries Main ingredient in pemmican. Energy rich food. Served with various meats, fish, and desserts. Wild crab apples Only 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 berries Contain saponin. This allows them to whip into a firm froth when mixed with water. “Indian ice cream” Red elderberries Used in sauces or beverages. Very tart flavour. Should be cooked.
4. Wild ‘Root’ Vegetables Blue Camas Bulbs Inulin-sweet tasting, easily digested fructose. Side dish to fish and meat Wild Nodding Onions Bright pink flowers can be used to replace chives in the salad Cooked to a sweet flavour Indian rice, or mission bells Bitter 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 Plants Grand fir The citrus and resin flavoured needles are used in teas and also for sorbets. The needled branches can be used as garnish. Yerba Buena Strong mint flavour with very aromatic flavour. Can be used in beverages, soups, salads, and to treat colds and influenza. Indian Celery, or Indian consumption plant Strong celery flavour. Can be used to flavour tea and tobacco. “Indian consumption plant”-treated tuberculosis Licoricefern Used as a mouth sweetener and appetizer. Labrador tea Soothing flavour to treat colds and sore throats.
