Native Harvests: American Indian Wild Foods and Recipes

Native Harvests: American Indian Wild Foods and Recipes

E. Barrie Kavasch

Language: English

Pages: 272

ISBN: 048644063X

Format: PDF / Kindle (mobi) / ePub


"The most intelligent and brilliantly researched book on the food of the American Indian." —Craig Claiborne, The New York Times
This wonderful book is not just a recipe collection, but a passport to foraging and to surviving close to nature. It will tell you how to prepare familiar foods such as stuffed clams and corn chowder, but also how to fix clover soup, purslane salad, young milkweed spears, wild rice with hazelnuts and blueberries, fiddlehead stew, meadow mushroom pie, stewed wild rabbit with dumplings, spoon bread, acorn coffee, and witch hazel tea. Beautifully illustrated by the author (herself of American Indian descent), this book is also an invaluable manual on herbal medicines and ceremonial, sacred, and poisonous plants — all written with acute sensitivity to and appreciation of Native American ways.

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tall shrub 6 to 10 feet high. The leaves are opposite, toothed, and terminate in three lobes, slightly resembling the maple. The white flowers are in clusters. Bright-red berries sweeten after frost, are high in vitamin C, and cling during the winter. The bark is a New and Old World medicinal antispasmodic used to treat asthma, epilepsy, and convulsions. It is gathered in the spring. HIGHBUSH CRANBERRY JUNEBERRY, Shadbush, Serviceberry (Amelanchier canadensis and var. spp.). These deciduous

shrub of our eastern woodlands prefers damp ground. Its honey-yellow spring blossoms give way to small, spicy yellow-to-red fruits which are something of a delicacy, as not many shrubs set fruit. The berries have excellent keeping qualities if dried; grind coarsely and use in place of conventional pepper. (Prunus americana) is another native perennial, widespread across temperate North America. Growing as a coarse shrub or small tree, it favors woodland borders, thickets, and the banks of

its leaves, blossoms, and young seed pods throughout the spring and summer. GARLIC MUSTARD GARLIC MUSTARD SAUCE (serves 4 to 6) 2 cups fresh garlic mustard leaves, chopped coarsely ½ cup nut oil (see page 7) or corn oil 1 teaspoon ground dried spicebush berries Blend all ingredients together thoroughly. Cook in a heavy iron skillet over moderate heat for 5 minutes or until the garlic mustard is limp and warmed through. Serve over fish. 91 (Asclepias syriaca) blossoms and buds make fragrant

beneficial use is as an astringent to wash and stop the bleeding of external wounds. Thus, a decoction made from boiling the stems into a body lotion is possibly their best recipe. (Matteuccia struthiopteris). One of our largest ferns and very common in the East, the ostrich fern favors the rich, alluvial soil of river and stream banks and swamps. Two or three fern clusters can supply enough fiddleheads for a meal; no more than half of the emerging crosiers are required. These large,

versicolor), which is also a Polypore. These multicolored zoned, wavy, thin leathery growths are usually overlapping. They are also known as Polyporus and Coriolus versicolor, according to noted mycologist Gary Lincoff. Trametes means "flesh" or "fabric," and these basal rosettes often appear like beautifully fluted fabric emerging from the host organism. Some are velvety. These fungi have long been reliably cooked as survival foods, yet we woodland hikers just pick them and chew them like

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