'Drink in the Wild

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'Drink in

Teas, Cordials, Jams and More

By HILARY STEWARTWith drawings and photographs by the author

DOUGLAS & MC!NTYREVANCOUVE R/TORONTO

the Wild

Copyright 1981 and 2002 by Hilary Stewart02, 03 04 05 06 5 4 3 2 1

All rights reserved. No part of this book may bereproduced, stored in a retrieval system or transmitted

in any form or by any means without the prior permission ofthe publisher or, in the case of photocopying or other

reprographic copying, a licence from CANCOPY (CanadianCopyright Licensing Agency), Toronto, Ontario.

Revised edition of the book originally published underthe title Wild Teas, Coffees & Cordials

Douglas 6r* Mclntyre2323 Quebec Street, Suite 201Vancouver, British Columbia

V5T 437

National Library of Canada Cataloguing in Publication Data

Stewart, Hilary, 1924-Drink in the wild

Previous ed. has title: Wild teas, coffees &* cordials.Includes bibliographical references.

ISBN i'55054'894-8i. Wild plants, EdibleNorthwest, Pacific. 2. Herbal teas.3. Coffee substitutesNorthwest, Pacific. 4. Liqueurs

Northwest, Pacific. 5. JamNorthwest, Pacific. I. Stewart,Hilary, 1924- Wild teas, coffees & cordials.

II. Title.0*98.5.116884 2002 581.6'32'09795 C2ooi'9i 1637^

Cover design by Sigrid AlbertCover photograph Yogi, Inc./coRBis/MAOMA

Text design by Robert BringhurstPrinted and bound in Canada by Friesens

Printed on acid'free paper

We gratefully acknowledge the financial support of theCanada Council for the Arts, the British Columbia Ministry

of Tourism, Small Business and Culture, and theGovernment of Canada through the Book Publishing Industry

Development Program (BPIDP) for our publishing activities.

Acknowledgements

This book has been put together with many kinds of help, someof it given over many years. Much of the help has come as solidadvice and factual information, some in less tangible ways.

To the following people I extend my very warm thanks andappreciation:

Ted Braidner, instructor of the first survival course I took, aman of infinite experience in outdoor skills, who introduced meto the astounding possibilities of food and drink from the wilds;Jim Boulding, cornerstone of Strathcona Park Lodge OutdoorCentre on Vancouver Island, who steered me through the rig'ours of my second survival course when genuine hunger madewild foraging a necessity and a practical way of learning, andwho, in subsequent years, gave me the opportunity to expertence the wilderness beaches of the Island's west coast, wherethe idea for this book was born; George Clutesi, well-knownIndian author and storyteller from the west coast of VancouverIsland, whose wise words have guided my attitude to all livingand growing things; and Nancy Turner, ethnobotanist with theBritish Columbia Provincial Museum, and author of severalbooks on plant uses, who has over the years answered myqueries, encouraged my work on this book and generously sharedsome of her storehouse of knowledge with me.

I wish to extend special thanks to John Pinder-Moss of theUniversity of British Columbia's herbarium, who patiently foundthe answers to my lists of questions, and who diligently wentthrough the completed manuscript and drawings, corrected myerrors and omissions and made worthwhile suggestions.

Contents

Introduction 9Harvesting the Plants 13

Making the Drinks 16

Quod inlibro continetur

BEDSTRAW

BEE BALM

BISCUITROOT

BLACKBERRY

BLACKCAP

BLUE SAILORS

SCOTCH BROOM

BUFFALOBERRY

CHICKWEED

CLOVER

PACIFIC CRAB APPLE

DANDELION

DOUGLAS-FIR

FIREWEED

WILD GINGER

GOLDENROD

GROUND IVY

GUMWEED

WESTERN HEMLOCK

HUCKLEBERRY

JUNIPER

KINNIKINNICK

LABRADOR TEA

27 Gdlium aparine29 Morutrda menthaefolia31 Lomatium triternatum,

L. nudicaule33 Rubus vitifolius35 Rubus leucodermis37 Cichorium intybus39 Cytisus scoparius41 Shepherdia argentea43 Stellaria media45 Trvfolium47 Mdlus fusca49 Taraxacum officinale51 Pseudotsuga menziesii53 Epilobium angustifolium55 Asarum caudatum57 Solidago canadensis59 Glecoma hederacea61 Grindelia squarrosa,

G. oregana63 Tsuga heterophylla65 Vaccinium parvifolium,

V membranaceum67 Juniperus communis69 Arctostaphylos uva-ursi71 Ledum groenlandicum

WESTERN LARCH 73

HAIRY MANZANITA 75

WILD MINT 77

MOUNTAIN ASH 79

MOUNTAIN SORREL 81

NETTLE 83

OREGON GRAPE 85

PINE 87

PINEAPPLE WEED 89PIPSISSEWA 91

ROSE 93SAGEBRUSH 95

SALAL 97

SALMONBERRY 99

WILD SARSAPARILLA IOI

SELF'HEAL IO3

SHEEP SORREL IO?

SNOWBRUSH IO7

SPRUCE IO9

STINK CURRANT III

WILD STRAWBERRY 113

SUMAC 115

SWEET GALE 117

THIMBLEBERRY 119

WILD VIOLET 121

YARROW 123

YERBA BUENA 125

Making Jam and Jelly 126Jam and Jelly Recipes 129

Select Bibliography 133The Plants and Their Uses 134

Larix occidentalisArctostaphylos ColumbiansMentha arvensisSorbus scopulinaOxyrid digynaUrtica dioicaMahonia nervosa orBerberis nervosaPinus contorts latifoliaMatricaria matricarioidesChimaphila umbellataRosa nut\anaArtemisia, tridentataGaultheria shallonRubus spectabilisAralia nudicdulisPrunella vulgarisRumex acetosellaCeanothus velutinusPicea sitchensisRibes bracteosumFragaria virginianaRhus glabraMyrica galeRubus parviflorusViola aduncaAchillea mille/olium,A. lanulosaSatureja douglasii

Fireweed gone to seed near the beach at Yuquot,on the west coast of Vancouver Island

Introduction

LIMPETS WITH CHOPPED WILD ONIONS SAUTEED IN BUTTERfor an appetiser. Succulent fresh salmon roasted over an open firewith a dish of wild beach peas and another of green goosefoot forthe main course. Huckleberries mixed with salal berries fordessert. All this followed by a choice of richly aromatic sprucetea, or coffee from the roasted seeds of northern bedstraw.

Such was the evening meal, some years ago, for about a dozenassorted people on a remote beach on the west coast of VancoU'ver Island, British Columbia. They were taking a week's courselearning how to survive in the wilderness and were using allaspects of the coastal environment to provide themselves withshelter, warmth, food and drink. The meal had been both satisfy'ing and nutritious; they had enjoyed catching and cleaning thesalmon, identifying and gathering the berries and potherbs, pre'paring the food, and they had discovered several textures andflavours new to them. A young man wondered aloud why morepeople didn't eat from the wilderness larder, and a womanremarked that, apart from the salmon, the best part of the mealhad been the tea. She said there were many books available onwild edibles, but none specifically devoted to drinks.

And so the idea for this book was born-on a wide crescent ofsandy beach with cresting waves smashing against the offshoreisland. A circling eagle eyed the salmon head left for it on thereef rock as I poured myself another mug of the fragrant sprucetea. As the person responsible for teaching wild edible foragingto the survival group, I could appreciate the need for a compre'hensive guide book to the different drinks available from thewilds. I began collecting information on more teas and coffees,and other drinks too, keeping it all together in a folder labelledwild drinksmuch to the amusement of those who noticed thefile on my cluttered desk. I gathered leaves, flowers and seeds,steeped, boiled, brewed and roasted them and experimented inmixing the different flavours. My kitchen cupboards filled upwith jars of funny4ooking green stuff and I soon learned that

9

careful labelling was essential. Whole leaves shrivelled out ofrecognition, and a jar with a Ginger Marmalade label was nohelp. I decided to focus on teas and other drinks of the PacificNorthwest which could be enjoyed for their own sake and toavoid those made for medicinal purposes only. There are alreadyseveral good books on herbal medicines, and writing a book onthat subject carries greater responsibility than I was willing toundertake. Books exist too on making coffee from grains, so Ihave not included wild grains in this one.

In addition to many herbal teas and a few coffees, I soonlearned that the wildsand sometimes even my own backgarden-offered the ingredients for a variety of other drinks: coollemonades, hot spicy concoctions, refreshing juices and evencordials. These I have included. Each season that passedafforded me the opportunity to try different tasting drinks, andeach year I added a few new ingredients to the cupboard.

I have kept the contents of this book as simple as possible sothat those without much knowledge of botany can still find andidentify the plants and make the drinks. The ones I have in'eluded are not ordered according to family, as they would be in awork for scholars, and botanical terms requiring explanationhave been omitted.

Plants are listed alphabetically by their most common names.Each is followed by its botanical name, with other names listedbelow. Some of the plants will already be familiar to you-atleast by sight; others requiring some specialized habitat may not.Although the fifty plants of this book are all found in the PacificNorthwest, a great many of them also grow right across Canadaand the United States.

The detailed instructions and the notes beside them shouldconfirm the identification of the plant. Check these carefully, andif you are at all unsure, consult an authority-either a reputablebotanical guidebook or a knowledgeable person-before usingany part of the plant for a drink. WARNING: never eat or drin\anything from the wilds unless you can positively identify it, and1[now for certain that it is harmless.

Measurements of plants and their various parts are given firstin the metric system, followed by the rough equivalent in inchesor feet, shown in brackets. Since leaf and flower si?es are not

10

constant, an exact conversion is not necessary. Approximatemeasurements are also used in the instructions for preparationof the drinks. To accommodate the hiker or backpacker carry-ing a minimum of equipment, measurements such as "a gener-ous handful," "a cup" or "a heaping teaspoonful" are used inpreference to precise quantities. It matters not how large thehand, the cup or the teaspoon (even a wild guess will do), sincethe strength of a flavour often needs to be personally adjusted;the given measurement is not an instruction but a guide.

I would like the reader not to look upon these drinks as sub-stitutes for "the real thing." Each has its own distinctiveflavour; each is a drink in its own right and is not second bestto any other drink, although you will undoubtedly prefer someto others.

Some plants, such as strawberry, clover, mint and pine, haveseveral different species. Generally, they all make reasonabledrinks when prepared in the same way as the plant shown; trythem and see which you prefer.

Early explorers, settlers and miners drank a variety of teasfrom the bush to eke out precious supplies of imported teas,or used them when the tea caddy was empty and the ship bring-ing new supplies had not arrived. But often the wild teas werethe only kinds they had, and these they enjoyed for theirfragrance and aromatic flavours. So be adventurous. Explorethe possibilities of these drinks. Don't expect supermarketflavours, but do be prepared to discover new and differenttastes. The benefits are many: walking in the outdoors, what-ever the season, can take on an added interest and provide asense of discovery and accomplishment which you can sharewith others. Besides, the drinks made from these plants containno additives, preservatives or caffeineand no price tag.

For this revised edition, I have added recipes for jams andjellies and some other uses (along with new drawings) for theplants. Some of the recipes were given to me by friends, thoughothers have lost their originators. To all who have added to myold ragged notebook of "What You Can Do with Wild Stuff,"my warm thanks.

ii

Above, wild blackberries in the city; below, cloveramong the uncut grass on a side street

12,

Harvesting the PlantsWhere to Harvest

Wild plants suitable for making natural drinks can be foundgrowing anywhere from cracks in city sidewalks to the mostremote mountain wilderness. City and urban dwellers will find agood choice by scouting vacant lots and undeveloped land, notto mention their own back yards. Beyond built'up areas, ofcourse, the choice widens, as country lanes and pathways,agricultural fields, orchards, meadows, valleys, lake and streambanks, wooded areas, hillsides, mountain tops, and beach fringesyield their harvest.

Certain particularly good places for foraging wild edibles havebeen given an odd name by those who like to excavate, develop,pave and generally rearrange the environment. They are called"waste places": pockets of land that have been disturbed but notbuilt upon. Here the absence of trees and the freshly turnedearth allow an abundance of new growth. It seems to me that noland is wasted if it supports growing vegetation, is home toinsects and is visited by birds, reptiles, amphibians andmammals. Perhaps we should call them "resource places," oreven "useful places." But whatever the name, and wherever youfind them (they are often close to civilization), check them out forplants that you can use for herbal drinks. During an overnightcamp stop at one such place in British Columbia's Caribooregion, I counted ten plants that would yield both food anddrink.

. Where J^pt to Harvest

Parks, of course, will have many plants suitable for wilddrinks, but remember that picking or disturbing anything in apark is illegal-and that includes wilderness parks. Avoid collect'ing along nature trails too, and at campsites or scenic placeswhere the natural beauty is enhanced by the wild growingvegetation.

13

Margins of agricultural fields and orchards may well offer avariety of usable plants, but it would be well to find out firstwhether they have been sprayed with pesticides or chemicalfertilisers. Such toxins may not be poisonous on the plantedcrops but may be harmful if ingested as a tea made from leavesthat have been sprayed. The same goes for lawns and gardenswhich may have had chemicals applied. Care should also betaken when gathering from the roadside, or from railway orpower line rights-of'way - often areas that are extensivelysprayed with herbicides.

What to Harvest

The first rule for eating anything from the wilds is KNOW IT isEDIBLE. Take the time to examine the plant thoroughly beforepicking any part of it for consumption. To the beginner, oneplant often looks very much like another. Learn to recognize theplant as a whole, not just its flower or leaf, and get to know howit appears when a young sprout and when fully mature. Walkingover the same trail at monthly intervals, paying attention to eachspecies of plant, is a good way to learn the different stages oftheir growth. Teach yourself to recognise a plant stunted frompoor soil or in full growth from rich.

The second rule is IF IN DOUBT, LEAVE IT OUT. It is not worthrisking a stomach ache (or something worse), especially if you areout camping. If you are unsure in the identification of anyspecies, don't use it. Remember, too, to use only the recom'mended parts of plants; otherwise you could run into trouble.We all know, for instance, that the stems of garden rhubarb areedible and delicious, and yet the leaves are deadly poisonous. Ingeneral, the young leaves of a plant make the best tea, but insome cases the matured leaves are required for a good flavour.Such plants will be specified in the pages that follow.

Try to harvest only plants that are abundant in the area. Oneor two plants may mean that the species is just getting started.Give it a chance to become well established. If a plant is rare inthe area it is best not to risk killing it. Plants or flowers on theendangered species list are not included in this book.

Drinks made from roots have been included to make the bookas complete as possible, but since taking the root destroys the

14

plant, I strongly recommend that, unless you are faced with anemergency or survival situation, you avoid making drinks fromplants of this sort-dandelions excepted! The same holds true,but to a lesser degree, for plants with rhizomes (roots that runhorizontally beneath the soil surface). Taking a section ofrhizome is less destructive than taking the root-but only if it isdone carefully. In any case, take what you require withoutuprooting the whole plant, so that it can continue to grow.

How to Harvest

Choose a warm sunny day when leaves and flowers are notmoist from dew or rain, and harvest only those plant parts notdeformed or damaged by insects. A plastic bag is probably thebest container as it can be stored in a pocket so easily. It is agood idea to keep at least one of these tucked in the pocket ofevery outdoor jacket you own-just in case.

Avoid the temptation to overpick: TAKE ONLY WHAT YOU CANUSE. Spread your picking among several shrubs or plants, andover different branches to minimize the damage to growth. Aplant will hardly miss a leaf or two from a few of its branches,but stripping too many from the same place could seriously harmits development. Garden weeds are exempt from this rule, ofcourse.

With respect for the growth of a single plant comes respect forthe whole outdoors. Caring people will watch their footsteps toavoid crushing small plants or new life sprouting from the forestfloor, especially in springtime. Branches in the way will bepushed to one side, not broken, to allow them to return to theiroriginal position. Nothing will be disturbed unnecessarily, andno litter of any kind will be left behind.

I like to remember, and pass on to others, the words of a hand'painted sign put up at the edge of one of the most beautifulbeaches I know-Brady's Beach, near Bamfield, on the westcoast of Vancouver Island:

Let it not be saidTo your shame,

All was in its placeUntil YOU came.

15

Making the DrinksPreliminaries

Back at home or camp with your bag of collectibles, the nextstep is to empty the bags, one at a time if you have several, andgo through the contents, discarding any undesirable material:dead leaves, grass, stems, leaves or berries in poor condition ordamaged by insects. Check for small spiders, caterpillars or otherhitchhikers. Don't kill them; just deposit them back outdoorswhere they belong.

Separate those plants that can be made into drinks while stillfresh and those that must be dried before brewing. If you havegathered plants with which you can do either, brew some freshand dry the rest. That way you can experience both and decidewhich you prefer.

MdJp'ng Teas

Teas made with the fresh plant parts are the easiest andquickest of the drinks to prepare, which makes them ideal forhikers, campers, boaters and others away from home base. Crushthe vegetation before steeping or simmering, to allow the naturalflavours to escape more readily.

Most teas, however, require that the leaves or flowers bedried before using, and this is an important step in makingsuccessful teas from wild plants.

Drying

After a quick rinse in cold water, toss the plant materials in atea towel to remove surplus moisture, then spread them onelayer thick on newspaper. Multiple flower heads (such asyarrow) will dry more quickly if plucked from their stems andseparated. Roots and stems will dry more evenly if the thickerones are split to the size of the thinner ones, or are sliced orchopped. Berries are best dried on a cookie sheet with a lip.

16

Separate those that are in bunches, and remove the stems. Dowhatever is required to allow air to circulate freely about theplant material.

Don't put leaves from two different plants on the samenewspaper. When they dry and shrivel up, you may no longer beable to distinguish the species. If you have several different kindsof plants, it is a good idea to write the name of the plant in feltpen on the newspaper so that you will know which is which.

Lay the sheets of newspaper flat in a warm dry place wherethere is air movement and a minimum of dust. A food dehydratoris ideal, of course. Or you could make a drying rack by nailingbug screen onto a frame and hanging this over a stove or furnace,or setting it outdoors in warm weather. Plant material shouldnot be dried in direct sunlight, however, as this causes loss offlavour and vitamin content.

Leaves, flowers, berries and roots are ready for storage onlywhen they are thoroughly dry-that is, when they have becomeshrivelled and brittle. If any moisture remains, stored materialwill become mouldy and spoil. PARTLY DRIED LEAVES MUST NOT BEUSED FOR TEA because certain species are toxic at this stage, eventhough quite safe when totally dry.

Storing

Once the plant parts are quite dry, they should be storedaway. Glass jars with tightly fitting lids are ideal, especiallybecause you can choose the size most suitable for the amount ofmaterial to be stored. Thoroughly wash and dry the jars and lids,eliminating any that have a lingering odour from their previouscontents. Leaves and flowers can be stored whole, to be crushedjust before brewing, or you can crush them prior to storage. Thelatter method will take up less space, but keeping them wholepreserves the flavour better.

Be sure to label each jar as you fill it. Once dried and crumbledinto a jar, green leaves all tend to look the same, and confusioncomes easily. Stick'on labels are fine, but you can save thisexpense by putting a printed card inside the jar, with the namefacing out through the glass. This removable card also ensuresthat the empty jar won't be refilled with another type of leaf and

i?

Above, a drying rack built from bug screen, an oldpicture frame and some cord; below, dried

wilderness plants in labelled jars

18

left wrongly labelled. Store the containers in a cool dark place,never in sunlight.

Steeping

The method most often used for brewing teas is steeping:1. Measure the required amount of water into a saucepan (orany container with a lid) and bring to a full boil.2. Either drop in the measured plant parts, put the lid on andremove from stove or fire, or3. Put the plant parts directly into a warmed teapot and add thedesired amount of water.4. Let the container or teapot sit awhile, usually five or tenminutes until the tea is brewed-just as you would with store"bought tea.

Remember: the longer it brews, the stronger the tea, so if yourbrew is too strong for your taste, or too weak, adjust thesteeping time with the next pot.

Simmering

A few teas need to be simmered to really bring out the flavour.Once the leaves or flowers have been dropped into the boilingwater, reduce the heat or move the pan to the edge of the fire,maintaining a very slight boil.

Serving

Because much of the tea^making material will float on thesurface, you will need to strain the tea before it is served.Outdoors people may be satisfied to skim off the bits with a stiffleaf.

True herbal'tea lovers will enjoy many of the newly dis'covered flavours just as they are, but for those with a sweettooth, honey may improve the taste. Do be adventurous and trymixing different teas, or, if you are in your kitchen, add a littlecinnamon, nutmeg, clove or a dash of almond or vanilla extract,depending on the type of drink. Try the well'known squeeze of

19

Iced tea from wild mint, mountain ash lemonadeand a tingling glass of crab apple juice

for refreshment in warm weather

20

lemon juice, grated orange peel or a sprig of mint (wild, ofcourse). Try turning a tasty hot tea into an iced tea by refriger'ating, pouring into a tall glass, and throwing in some suitablebright berries or fresh wild flowers along with the crushed ice.Use the flowers of the plant from which the tea is made.

Making Coffees

Wilderness coffees are not "instant coffees," since they are notimmediately ready for use the way some teas are. They takemore time to collectespecially the rootsand roasting is aprerequisite. Nevertheless, they are well worthwhile making ona camp trip or for use in the home.

Roasting

Roots for making coffee need not be peeled but should bethoroughly cleaned beforej roasting. Slice thick roots into piecesof equal sise so that they will roast evenly. Lay the sliced roots(or the seeds, if you are making coffee from seeds) on a bakingsheet so that they will roast evenly, and roast in a slow oven(250F) for an hour or two, depending on size, until crisp. Thecamper can roast them directly over a fire, but stands a goodchance of too much heat burning the would'be coffee. Better tomanufacture a simple oven from a sheet of aluminum foil. (Suchan oven is also very good for baking biscuits.)

Allow the thoroughly roasted coffee to cool, and then grind it.Away from kitchen facilities, grinding can be done by poundingwith a smooth hard stone, or using a bottle like a rolling pin on apiece of wood or flat stone.

Brewing

Once the coffee is roasted and ground, brew it as you wouldthe store'bought kind by percolating or using the drip method,but measure a larger amount. Outdoors, I believe the best wayto make any kind of coffee is to bring the water to a boil, toss in apinch of salt, add the ground coffee and let simmer for tenminutes. Strain before serving. Honey and cream can be added,

21

Dandelion roots are roasted, above, in a foilcampfire oven, and ground, below, on a

rock with a smooth stone

22

but try the natural flavour first. Don't compare wild coffees withsupermarket or gourmet blends, but enjoy them for their owndistinctive flavour.

Making Other Drinks

Besides teas and coffees, the wilderness provides several otherexcellent beverages that are well worth trying. Berries lendthemselves to cordials, and these can be used in a variety ofways. There are very good "lemonade" drinks that are ideal forthe thirsty hiker, and fun for small children to make since theyrequire no boiling water. Farther on in the book you will also finda sarsaparilla'like drink and a spicy hot drink.

With some experimenting, you can make interesting cocktailsand cooling summer drinks from the lemonades and cordials byadding gin or vodka and a sprig of something wild and attractive.There need be no limit to your imagination and no end to the de*light of discovering new and tasty thirst quenchers.

Preserving

Enjoyment of natural teas, coffees and other drinks need notend with the season. Having discovered which of the wild drinksyou prefer most, gather a surplus of their ingredients for futureuse. With correct drying and storage, they will last through theyear to the next season when you can go out and replenish yourstore.

Sipping fragrant clover or strawberry tea in January will takeyou back to that picnic one hot summer day by the lake. Alemonade party'punch made with sumac seeds will recall thathike up the mountain side and the rich, red glow of the sumac inthe warm September sun. At Christmas, a hot spicy drink madefrom mansanita berries will remind you of the la?y days boatingthrough coastal islands, when you scrambled ashore over sun'warmed rocks to pick the berries.

For an unusual gift to someone who enjoys herbal teas, put thedried leaves in an attractive glass storage container that has atightly fitting lid. Create a fancy label with a simple illustrationof the wild plant, give its common name and botanical name,

3

date and place collected, and decorate the container with aribbon.

Beyond Wild Drin\s

Keep notes on the drinks you most enjoyed and the varia-tions you tried out; keep tabs on what you mixed with what,and in what proportions, so that you can make it again if it wassuccessful. But don't stop at drinks from the wild. Go on todiscover herbal medicines and a range of good, healthful eatingthrough wild edibles: the salad greens, vegetables, seasoningsand fruits of mountain, meadow and valley. Then explore theshoreline for the tasty edibles from the intertidal zjone.

You may even want to go beyond foods and learn about fibresand other raw plant materials that can be useful to the outdoorperson in a variety of ways. But wherever you go and what-ever you collect, do it with sensitivity to the environment.

First Nations peoples offered a prayer of thanksgiving to thespirit of the tree or shrub before harvesting from it, believingthat to respect the resource was to ensure its abundance infuture years. That says it all.

24

te

CLUSTERS OF T1NVROWERS 6mw.[i^]ACROSS-WHITE,CREEWSU OK. PINKISHJUNE -SEPTEMBER

LEAVES* mWUORLS -3-VEINEP

fcfcOWW.PUZZVSEEDS 4mm[^lU^VE TIMVWOOKS-UTE SUMMERTO FALL

SQUARE&TEV\S

Vs^AK-STEMMEP, SPRAWLINGWEED. 30-90crvi [I-B'JOFTEMGROV/1KtC OVES OTMEt PLAVITS

a6

BedstrawGalium aparme

Other Barnes

CleaversGoosegrass

Habitat

There are several species of thiswidely distributed plant, whichgrows from sea level up into highmountain ranges. Look for it inwooded or open areas, especiallyalong stream banks and in othermoist places.

Season

The pale flowers that bloom fromJune on into September give way tofuz?y green seeds which turn richbrown when mature.

Preparation

This is probably the best of thecoffee'like drinksand that is notsurprising, since bedstraw is a

member of the true coffee family.Gather a quantity of the seeds justas they have matured-that is, whenthey have just turned brownandroast in a slow oven until darkbrown and crisp. Grind and usethese miniature coffee beans just asyou would any other coffee.Campers can pour boiling waterdirectly onto the ground seeds andsimmer gently for 15 minutes.

Did you \now...

English children toss lengths of thisplant onto the back of a person'ssweater or jacket as they pass, andsecretly laugh at the trailing stemsthat cling to the clothing. Thistenacity gives the nickname"cleavers." The name "bedstraw"comes from early times in Europewhen quantities of a sweet'scentedspecies were used for stuffingmattresses. Legend has it that theChrist child was laid on a bed of thedried, fragrant plant.

27

CIRCLE OF LARGELEAF-LIKE BRACTS

ROSE TO PURPLISHFLOWED LOCCASIONALLVWHITE] CLUSTER. IN ASMOWY WEAD_E>ljOOMIN TULV

TOOTUEP LEAVESARE MINT SCENTEP-GROW IM OPPOSITEPAIRS-UN BERSIPESARE FIMELV WAIRV

ERECT SQUARESTEMS CROWTO 4Scm [J9"J

^8

Bee BalmMonarda menthaefolia

Other Thames

Wild bergamotHorsemint

Habitat

Bright patches of this plant ofthe central and southern BritishColumbia interior will surely attractthe wanderer's attention. Thrivingin pine forests, open and often rockyplaces at low altitudes, it is amember of the mint family.

Season

Bee balm is available throughout thesummer.

Preparation

The fresh or dried leaves will makean excellent and refreshing tea. Fora three'cup pot, crush a handful offresh leaves, or use two teaspoons ofthe dried, crumbled leaves, andsteep for 7 minutes.

Did you tyiow...

Dried and powdered leaves of beebalm sprinkled on meat and otherfoods act as an insect repellent. Tryit around your camp.

29

FLAT SEEDS |-3cm[i"JLONCJ4AVE STRONGTEHK1EL FLAVOUR

BALLS OP YELLOW FLOWERSAKE POISED OVI STEMSUKE UMBRELLA SPOKES -WHOLE FLOWER H-EAD UPTO Son [3'Q WIDENO LEAVES ON FLOWER SUMS

L. NUDICAUIE UASOVAL LEAFLETS ID8cm [3"1 LONC FLOWERSTEMS GROW FROM30-90cm j>3'>AVESWELLING AT WUB

L.TRITUEMATUM WAS SIEMDERLEAVES AR.OUMP 6cm [2i"}LOMC, SIMCLV AMP m TWRHES

PLAMTGtiOWS SO-fcOcmO-a1]MICH, OFTEM WITW FLOWER STEMTWICE UEICUT OF LEAVES

30

Biscuit-rootLomatium triternatum 6? Lomatium nudicaule

Habitat

Most of the half dosen or morespecies of lomatium in the Westseek out dry, exposed places,frequenting open meadows, rockyroadside banks and talus slopes.

Season

The two lomatium species illustratedhere greet the spring with theirbright yellow pom-pom flowers.They continue blooming until July,and late summer brings clusters ofpungent seeds.

Preparation

The flowers, leaves and stems ofthese plants can be used for a tea ofunusual flavour. Gather mostly leaves(sparing the flowers for others toenjoy), dry them and steep thecrushed leaves for 10 minutes. Aheaped teaspoon should be aboutright for each cup of boiling water.

Did you tyiow.,.

First Nations peoples and the earlysettlers of eastern Canada ground theinner part of the thick taproot intoflour, mixed it with water andflattened the dough into long cakes,

which were sun-dried or oven-baked.A hole was made in the centre so thecakes could be lashed to a saddle orhung from roof beams for storage.They were said to taste like stalebiscuits, hence the name"biscuitroot."

One old name for the plant, "Indianconsumption plant," comes from theNative peoples' use of the groundseeds as a medicine for the dreadedconsumptive diseases introduced bycolonists.

3i

PEPEWDIWC OVJ SPBSIES,SUWJB MAV BE PE^SETUICK.ET TO 2-4m8']I4JCM , OR SE.MD UDNGTfcAUJWC STEMSCVERTV4E c;ROOMP

TOOTMEP LEAFLETSU&UALLY IN THREES.TWO^S ON ALUSTEMS ANPTRAILERS

GLOSSY BLACK. BEB.R.IESUP TO 2-5em [J"j LONQ

BlackberryRubus vitifolius 6? other species

Habitat

Surely everyone is familiar withblackberries, which sprawl in lavishprofusion over fences, beside fieldsand ditch banks, along railway androad banks, and even in back lanesand gardens or vacant lots.

Season

The lush black fruit of late summercan generally be picked throughAugust and September, with latestragglers often still ripening inOctober. Leaves for tea are at theirbest when they are old and turningred. Dried leaves remaining on theplant in winter are also good for tea.

Preparation

You can use blackberries to make acordial for a delicious cold drink.Simmer the ripe berries with a verylittle water until soft enough to becrushed with a potato masher. Addhoney or brown sugar to taste. Strainthe pulp through a jelly bag; cooland store the juice in the refrigerator.Serve cold with a squeeze of lemonjuice, or mix half and half with applejuice and add a dash of rum. Or mixthe cordial with tonic water or sodafor a fine thirst quencher.

You can also use dried or freshblackberry leaves for a tea. Use ahandful of fresh old leaves, crushed,or two teaspoons of dried crumbledleaves for each cup of boiling water.(Watch out for the sharp spines onthe backs of the leaves.) Sweeten totaste.

In addition to using blackberries forthe usual desserts, use them to makea luscious jam (page 129) or jelly.

Did you tyiow...

People often brew excellent home'made wines from blackberries. Thewine matures quickly and the fruitimparts good colour and flavour.

Coast Salish First Nations peopleon Vancouver Island used the vinesof trailing blackberry for ritualscrubbing. Other groups in theinterior of British Columbia usedthe juice to stain wood, hides andother materials.

33

PETALSSEPALS

SMALU FLOWERSt'icmOjACfcOSS,WMJT

YOUNC STEMS ANDUNDERSIDES OFLEAVES A BLUE1SHWHITE

MANY WOOKEPTVAORWS Oh4STEMS, ,A FEWSMALL ONSUMPE^ LEAVES

BERRIES SMALLAKiP ROUNPEP^.UNRIPE BERTHSARB REP.TDRNIKJGTO PULL BLACKV^HEJN Rl^E. _

UPRiqUT SMK.UB WIT-URASPBER^V-LIKE CANESARCWIMQ OVER.-THESEMAY BE l-50m.[5'>SWRUB ABOUT l-2m[43mCH

M

Blad^apRubus leucxxiermis

Other Thames

Black raspberryWild loganberry

Habitat

A widespread shrub often found inlogged off and cleared areas, thismember of the rose family alsothrives in moist bottomland, openwoods and along the edges ofditches.

Season

A perennial, the blackcap puts outfresh young leaves in the spring. Theberries are ripe from late summer tofell.

Preparation

Here is another dual' purpose plant.For a good tea, put half a cup ofthoroughly dried young leaves in ateapot, add boiling water and allowto steep for 5 to 8 minutes. Sweetento taste. (The fresh green leaves canalso be steeped for tea.)For an unusual cold drink, pack a jarfull of ripe berries, then add vinegarto the brim. Seal the jar and allow tostand for four weeks. Strain theresulting juice through cheesecloth,add sugar, a little water and icecubes. Delicious.

Did you j^noiy...Both the Thompson and LillooetFirst Nations people used blackcapjuice as a red stain for wood andother materials.

35

STEMS COVEREPiMTiMv STIFFHAIRS

LEAVES WAIRVBENEATH

TALL RlCtj>PLANT -60tm-l-2rnL2'-4'JORIWE

SPREADINGROSETTE OFLEAVES AT BASE

TISSUEY FLOWERSOF B^\CWT BLUEWUC THE TALL STEMS,OPEN IN THE MORNINGBUT CLOSE AT NOON,EARLIER ON A DULLP*Y-ABOUT 4cm [l-i"]?iAM.

LAJtOE FLESWVTAP ROOT

36

Blue SailorsCichorium intybus

Other Barnes

ChicoryChicory lettuce

Habitat

Scattered or in patches, tall standsof blue sailors add a decorativesplash to roadsides, fields and opensunny places.

Season

These bright flowers bloom fromJuly to September, but the roots arebest gathered well before the plantblooms, or after they have beentouched with frost.

Preparation

Thoroughly clean the fleshy roots,roast them in a slow oven untilcrisp, then grind according tomethod of use. You may use this asyou would a regular coffee, or as anadditive for extra flavour. As thegeneric and common names imply,this plant contains chicory. Unless itis a matter of survival or direnecessity, choose not to make acoffee of blue sailors; they areperennials, and taking the rootsdestroys them.

Instead, why not make a tea fromthe flowers? Steep a heapingteaspoon of the dried blossoms foreach cup of water, adding honey totaste.

Did you \now...

This immigrant plant came originallyfrom Europe and the Near East.Curiously, the petals of the sky blueflowers keep regular hours, openingat 7:00 A.M. and closing again atnoon (standard time), even on asunny day. Bees know this timetableand visit only during open hours. '

37

TINV 1EAVESCLINCTO STEM,LIE FLAT IN OLDER.BRAVJCMF5

PARK QWEEN SMRJUBS CANGROW MEAD mCU IN MOISTSOILS, SMORTEC. IN rxzvPEOM A PISTAKICE, LEAVESARE NOT MOTtCEABLE

BRIGHT VEU0VUPE -^UKE FLOVOERS2cmL^"] LOMCSTICK OUT |MALL DIRECTIONS

SEEP POPSWAVE WAIR.VEPCES,BLACKENAT MATURITV

OPEN FOPSTW\ST 4

Scotch BroomCytisus scoparius

Habitat

Scotch broom is a shrub found inabundance in vacant lots, alongroadsides, and on railway embank'ments and sunny slopes. Their massof yellow blooms makes a brilliantspringtime splash.

Season

Although Scotch broom blooms early,the seeds do not ripen until October,when their black pods burst openwith a sharp crack, scattering thecontents. For a beverage, collect thepods before they reach this stage,while the seeds are still softaboutlate August.

Preparation

Gather a quantity of seed pods andshell them like peas. Spread the seedsover a shallow pan and roast in amedium'hot oven. Finely grind theroasted seeds and use the dripmethod to make an alternative tocoffee. Don't expect a real coffeeflavour, but learn instead to enjoy thetaste of an interesting new drink.WARNING: Fresh Scotch broom podsand seeds should not be eaten orused raw, as they contain toxicalkaloids.

Did you know...

In the mid'nineteenth century, acaptain of the Royal Scots Greyswho had settled at Sooke onVancouver Island planted a do2nScotch broom seeds given to him bythe British Consul of the SandwichIslands (now known as Hawaii). Onlythree of them grew into plants, butover the years their seeds havespread rapidly, establishing the shrubfar afield. The seeds can remainviable for eight years and more.

The long, slender and pliablebranches lend themselves for use as abase for a Christmas wreath. Make acircular form by bending a bunch ofbranches, wrapping them with twineor wire. Continue adding branchesand wrapping until you achieve thedesired size, overlapping the twoends to form a circle. Sprigs of fir,cedar or holly can easily be boundonto this base to cover the form.Add a string or wire loop tofacilitate hanging up.

39

STfcONG, ERECT SWfcUBUSUALLY l-2m [3-50TALL,BUT CAN GKW TOTVJICE. TWAT.

OCCASIONALTMoenv SPURON O1PER BRANCHES

YELLOW FLOWERSOUT 1MTUHE

LEAVES PULLSILVER.VGRENON BOTM S\PES5-IOcm[a-4-H]

DB.V-LOOK1WG BERRIESALSO SILVERY )HCOLOUR.

YOUNG TWIGS crrBJMOTTLEP V/lTfiCOPPER COLOUR.

40

BuffdoberryShepherdia argentea

Other Barnes

Silver buffaloberrySilverberry

Habitat

Canoeists, kayakers and river^rafterswill often come across shimmeringgroves of this shrub on the backchannels of large creeks and rivers inwarm, dry environments. It inhabitsstream edges, too, making itselfquite conspicuous because of itsglistening silver foliage and stems.

Season

Ripening in August and September,even the berries are a dry, silverycolour.

Preparation

Wash the berries well, crush themin cold water and allow them tostand for 10 minutes, then strain tomake a pleasant and tart lemonadedrink. If your palate finds it toobitter, add a little brown sugar. Useabout one tablespoon of berries to acup of water-more if you prefer itstronger.

Did you tyiow...

Folk tales recall that, in pioneeringdays, travellers crossing the prairiesmade a sauce of these berries fortheir buffalo steaks. This, or the feetthat the berries were grazed byplains bison, would account for thecommon name.

4*

TINY W14ITEFLOWERS HAVEFIVE PIV1PEPPETALS-BLOOMMOSTLY APRJL TOTUNE

SUCCULENT LEAVESUP TO J'Scm [-*]ARE IN OPPOSITEPAIRS _ FINE ROOTSSPRING FECH STEMJOIKTS CLOSE TO TME

CRPUHP

A SINGLE SMALL PLANT,OK SPRAWLING MAT OFLIGHT GRBEHCLOSELVCOYERIKIC, TV4E CROUNP

42

Chid^weedStellaria media

Other J^ame

Starwort

Habitat

There are many species ofchickweed, but this is the peskyone, bothersome to gardenersbecause it so quickly establishesitself in freshly turned soil. Find it inyour garden, by dirt roads, oncompost heaps, in vacant lots andeven at construction sites-anywhere there is moisture andopen or partial shade, from sea levelto 600 metres {2000 feet}.

Season

The plant can be used at any timeand has a long growing season. Inmild climates it continues to thrivethroughout the winter. It bloomsmostly from April to June.

Preparation

Gather up a small quantity of theseweeds, rinse the dirt from the fine,white roots, and spread the plantsout whole for drying. To make anattractive green tea, crush the entiredried chickweed plant and, using ateaspoonful or more per cup ofwater, steep for 10 minutes.

Did you \now...

As well as making a good green tea,dried chickweed added to a biscuitmix gives it both colour and flavour.

43

PLANTS GROW TO ABOUT30 crv, [ 12" J MICH, FORM 1NCLOOSE CLUSTERS -LEAVES IN THREES, APPLEGREEN WITH WWJTISV4PATCME.S _ PLOWED HEADS a-4 cm

D'OMAY BE PURPLE,PIK1KV REP OR.WLITC,BLOOM FTSOH LATE3VME TO AUGUST, ANDSOMETIHeS LATER^

44

CloverTrifolium

Other Thames

Sweet cloverRed cloverPurple cloverTrefoil

Habitat

About twenty species of clover arelikely to be found almost anywheremeadows, roadsides, hill-sides, vacant lots, agricultural fieldsand so on. The plants often grow inextensive patches.

Season

The flowers bloom in July andAugust. The best tea is made fromlarge flower heads, particularly thered, pink and purple ones.

Preparation

Clover heads should be dried beforeusing, but the oven method is notrecommended here. Instead, dry themat room temperature for three or fourweeks. When drying is complete,pull out each individual flowerlet anddiscard the stem. To make tea, steepin the usual way, using one table-spoon for each cup of boiling water.Try adding a slice of lemon, some

dried rose hips, wild mint or blue-berry juice for a distinctive flavourand sweeten with clover honey, ofcourse.

Did you know...

Northwest Coast First Nationspeoples ate the roots of severalspecies of clover. The women dug upgreat quantities of these with theirdigging sticks, steaming and roastingthe roots in various ways accordingto tribal or local custom.

45

FRAGRANT WUITEBLOSSOMS FR.OMMAV TO TUWE ONSTRAGGLY TREEUP TO 9m C^O'3

SHARP, STRONCSPURS ON BRANCHES.2-5-5-OcJn[/"-2"3

IM SEPTEMBER^.BUWCUE5 OF YE1LOWTOl^ EPPISM OBLONG APPLESI-5 cm ["] LONG

LEAVES HAVE A VAG1ETY CF SWAPfSWITH VARVINC LOBES BUT ALi AREFINELY TOOTHEP WITW PP^CMINENTVEINSAVERAGE LENiqTR G-5cm [.2^1

46

Pacific Crab AppleMalus fusca

Other Thames

Oregon crab appleWestern crab apple

Habitat

Forming dense thickets or growing asa single tree in the open, the wildcrab apple clings to Pacific coastalareas, preferring moist valleys andstream banks. It is often abundantalong low ocean frontage. Because ofits clusters of small fruit, the crabapple is sometimes mistaken for awild cherry.

Season

Springtime fills this tree with clustersof fragrant white blossoms thateventually turn into small green fruit.By late summer and fall, the fruitripens to a warm yellow and bronzecolour, and can be gathered by thehandful.

Preparation

Remove all the stems and wash thefruit. Simmer in water to cover untilsoft, then mash. Add honey to taste.Strain through a jelly bag or finesieve and chill. This juice makes arefreshing drink. For an especially

tasty cordial, add a dash of cinnamonor nutmeg, or squeeze in the juice ofhalf an orange.

You can also use crab apples to makea delicious jelly (page 129).

Did you know...

First Nations people mashed crabapples with salal berries and driedthem in flat cakes for winter use. Inaddition, they used the hard, sharpspur wood from a tree branch,attaching it to a wooden shank tomake a fish hook. With a littlemodification, the strong spurs on crabapple branches make excellent pegs,useful for craftspeople who workwith wood.

47

YELLOW FLOWERS3cm]j-fc"] ACROSS

TOOTWEP LEAVESIN BASAL ROSETTEEXUDE WHITE FLUIDWMEM BROKEN

LONG FLESWVT/sP ROOT

48

DandelionTaraxacum officinale

Other Njumes

Lion's toothPis'a'litBlowball

Habitat

The habitat of the dandelion needhardly be discussed, so familiar isthis weed to everyoneespeciallygardeners. Harvesters should beaware that the richer the soil inwhich it grows, the bigger the root.

Season

The roots are best dug in earlyspring, well before the flowersappear, or in the fall after they havehad time to replenish themselves.They are even better after a frost,but try them at other times, too.

Preparation

This is the one plant nobody mindsdigging up. Use a long trowel orshovel to take out the whole root;otherwise, it will break. Collectplenty. Cut off the tops, wash theroots well and remove the small wiryrootlets. Split thick roots in half or inquarters so that all are roughly thesame thickness. Roast on a cookie

sheet in a slow ovenor over acamp firefor about two hours, untilcrisp and brown. Coarse'grind theroasted roots in a coffee grinder orwith a rolling pin on a board, orbetween two stones if you arecamping. Steep two teaspoons of theground root per cup of boiling water,or use a percolator. This makes alight brown, reasonably good coffeedrink with an interesting flavour.

To make a tea, pour one pint ofboiling water over a good handful ofwell'washed leaves and petals. Steepfor 5 to 10 minutes, strain and serve.You can use dandelion buds incooking. Saute young buds for 2, or 3minutes in a little butter, then foldthem into an omelette. Garnish withcrumbled bacon. For decoration,place a couple of dandelion flowers atthe side of the plate.

Did you

tyow...

There are over one thousand speciesof dandelion around the world. Thecommon name is derived from theFrench dent de lion, which means"tooth of the lion," a good descrip-tion of the jagged edges of the leaf.Weavers use the bright yellow flowerheads to make a yellow dye for wool.

49

TOP" OF YOUNQTREE POINTSSTRAIGHT UP

FLAT.PDINTEP NEEPLES,A11 CUTER CEEEN BENEATH,ABOUT 2cm VJ LOHG/ONALLSIPES OF STEM, LIKE ABOTTLE BRUSH-SOFT TOTWE TOUCH , NOT SPIKY

TREE FORM IS TYPICALCHRISTMAS TREE SHAPE .BARKOF OLP TREES PEEPLY RSSOREp

SOFT, MATURE COMES5-7-5"cm L2-3'j PROP TOTWE GROUND IN FALL ,WAVE DISTINCTIVE THREF-POIMTED BRACTS BETVEENCONE SCALES

50

DougldS'/irPseudotsuga menziesii

Other Thames

Douglas spruceOregon pine

Habitat

Douglas'fir (not a true fir) rangesover many areas and altitudes ofcentral and southwestern BritishColumbia, Washington and Oregon.Such true fir species as alpine fir(high elevations), grand or balsam fir(southern British Columbia andWashington coasts), and amabilis fir(mainly coastal) are all suitable formaking teas.

Season

The leaves remain on this evergreenconifer all year and can be collectedany time, but choose the young onesif you can.

Preparation

For a refreshingly tasty drink, pourboiling water on a handful of freshneedles to make two cups of tea.Steep for 10 minutes or simmer 20minutes for a stronger flavour.This tea is exceptionally rich invitamin C.

Did you tynow...

The Douglas'fir is so named becauseit was first identified in 1819 by thefamed Scottish botanist DavidDouglas. It is the most abundanttree in British Columbia and thetallest in Canada, growing to aheight of 60 metres {aoo feet] ormore.

51

LONq, P01KITEP FLOWERHEADS CXTEHD TWEBLOOMING PERIOPASNEW BOPS COUT\NUETO OPEN -, :TUNE 10BE.PTEHBJER

APPITIONAL 6TEMSOF FLOWERS BRANCHOUT F12OM MAINSTALK

NARROW POINTERLEAVES UP TO2O cm [8"]

PLAMT OFTEN GROVSWEAP mcu_CAN REACM 275 m[91] BUT AVERAGES

/20m L '^J

PINK*'PURPLE.ROWERS UPtG6cm|>"] LONG

LONG SLENPE.R.PIKiKSEEC?P

FireweedEpilobium angustifolium

Other J^ame

Willow herb

Habitat

Fireweed is especially abundant, asits name suggests, on land that hasbeen burned over, such as clearingsand logged-off hillsides. It also growsbeside stream banks and in openwoods, meadows and sunny placeswith fairly rich, moist soil. The morefavourable the conditions, the tallerit grows.

Season

Young plants shoot up in the springand bloom from June to September.The leaves may be gathered anytime,but those picked before the plant hasflowered make the best tea.

Preparation

You may use either fresh or driedleaves to brew tea. Crush a generoushandful of green leaves (or twoteaspoons of dried leaves) for eachcup of boiling water and steep for10 minutes. If this is not strongenough for your taste, blend it withother wild teas such as mint, rosehips, sheep sorrel or strawberry.

Try nutmeg and cinnamon, too, andadd honey.

Did you J(nou>...

On the Northwest Coast, FirstNations women sometimes mixedthe soft white seed fluff with moun'tain goat hair or dog hair to weaveblankets. Native people also maderope from the tough fibres of thetall, mature stalks.

After flowering, the seeds offirewood pods mature, releasingquantities of pappus, the fluffattached to the seeds. Gather uphandfuls of this before the windblows it away and use it forstuffing small toys.

The fibre in the outer stem of tallfireweed stalks can be peeled off,dried for storage and used muchlike nettle to provide material forbasketry, small weavings, wrapping,binding and so on. Lengths of itcan be twined into cordage (moistenbefore using).

53

SOMEWHAT LEATWE-RY,WEART-SV4APEP LEAVESRISE IN PAIRS FROM NOPESOF FLESMV UNPERQROUNPtU-ZjOME5_ CEEEPIMC ROOTSSPREAP OVER. FOREST FLOORTTO BR.1MG LA12.GE PATCHES OFpEEPqREEM FOUAGESTR6MQLV VElNEplAVE5> CRCW TOtScmO'.llUJNCi,WAVE SLl^JWTGIWCER SCEKT

LOWER EPGES OFLEAVES $ STALKSSOFTLV MAIRV

EACM SEPAL OF FLCWERMAV BE; 4cmni"]LOMGV/m4 CUR_\OUS TAIL

UMUSUAL FLOWERSWIPE BENEATW LEAVES,ARE SELI70H SEEN -PURPLISH- BROWN"PETALS" ARE ACTUAOY3 SERftsLS FORM1K4GPEEP CUP MOLPIkiGMINIMAL FLOWER

Wild GingerAsarum caudatum

Habitat

Wild ginger grows in moist, shadyplaces. Its rhizomes favour the humusand moss of forest floor and streamedge, where it often remains un'noticed. Look for the distinctiveheart'shaped leaves in rich bottom'lands from the Cascade Mountainsto the coast.

Season

This ginger is an evergreen, makingit easy to locate at any time of year,especially in winter. Be careful not toconfuse it with wild lily'of'the'valley(often found in the same habitat),which has a similar leaf but lacksthe hairy stem. The latter is not anevergreen.

Preparation

Cut a few sections from therhizomes, which run immediatelybeneath the surface of die groundand from which the paired leavesspring up. Remove and discard theleaves, wash the rhizomes and crushor chop into small pieces. Use twoteaspoonfuls of the rhizome per cupof boiling water and simmer gently,or steep, for about 10 minutes.Sweeten with a little brown sugar

to give the nearly clear liquid somecolour. A dash of lemon will makethis a very tasty hot drink. Tryadding a small amount of ginger toother wild teas and juices to givethem an extra zingy flavour.

To preserve ginger for later use, drythe stems (slicing the thicker ones inhalf lengthwise) until they are crispand look like wire. To make a tea,simply break the dried stems intosmall pieces, simmering one teaspoon'ful per cup of water for 10 minutes.

Did you tyww...

People of the both the Thompsonand Okanagan First Nations valuedwild ginger for its pleasant aroma.They mixed it with absorbentsphagnum moss and used it forbabies' bedding.

55

k

UUNPREPS OF TJNVYEU.OW FLOWERSRMiM FUZZY SPIKELFTSWWIO4 MASS "TOCETMER.TO GIVE A SWCWVEFFECT OF BeiCUTGOLP

LEAF SUAPtS VAfcVWlTMJ?^FFEf^ENT SPEC\PS, BUTMOST VAAVEi 3 VEINS

ROD-LIKE STEMHOLDS SPRAYS OFBLOSSOMS ERECT

PLANT MAY GRXWTO 9cm [3']

56

GoldenrodSolidago canadensis 6P other species

Habitat

Like torches of sunlight, the mostcommon species of goldenrodbrighten open places, road banks,edges of fields and other moist placesthat offer rich soil.

Season

Late summer into fall is the time tolook for the golden brilliance of theseflowers atop their stately stems, butthe leaves are best picked in spring.

Preparation

Since you can use either the fullyopened flowers or the young leavesto make a tea, choose to take theleaves only, allowing bees and otherinsects their right to the blossoms.Thoroughly dry the young leaves;use a heaped teaspoonful per cup ofboiling water and steep for at least 10minutes, adding a sweetener to taste.

Did you tyww...

The bright flowers of goldenrod are atraditional source for making a yellowdye that will not fade. In the past,people thought the pollen was acause of hay fever, but research hasproven that this is not so.

In winter, when goldenrod dies andthe tall straight stalks have turned atan colour and are still standing, theylend themselves to various other uses.Pick 15 or ao stalks, snapping themoff at varying lengths, and arrangethem in a tall pottery vase or othercontainer to create a dramaticwinter eye'pleaser. The stalks aredurable, though the fine flower steinsare rather fragile. Or add the stalksto an outdoor salal arrangement(page 97)-

You can also sand the dried stalkssmooth and incorporate them into awoven mat or wall hanging.

57

U/MeY PLANT, WITHA&OMATIC LEAVES

BLUISH -PURPLE F LOWERSV/IW PURPLE SPOTSGROW IN NdWORLS ATTUE LEAF AYILSROOTS SPROUT ATEAOA JOINT OR NOPE.

SQUARE STEMS

fcUNNWC RWIZOMES SPREAPTUIS PLANT TO FOR.M A LO*yGROUMP COVE.C _ ABOUTt2.'5"cm ^5*'] MCW

58

Ground IvyGlecoma hederacea

Other J^ame

GiU'Over'the-ground

Habitat

An inconspicuous plant that maypass unnoticed, even when inbloom, ground ivy favours moist,shaded places throughout thecountry. Look for it in woods andshaded gullies.

Season

This square-stemmed plant is aperennial; you can find it in latespring or summer sprouting runnersto establish new plants.

Preparation

To minimize damage to thisspreading ground cover, pluck onlyone or two leaves from severaldifferent plants. Dry them well,crush and brew for an unusual,aromatic tea.

Did you \now...

Ground ivy has been known andused for tea in Europe for manycenturies. It is a member of the mintfamily but lacks the familiar mintflavour.

59

BRJCWT VE.LLOW BUDSSOMSLIKE RACGEP SUNFLOWERS1-3-3-8cm [V'-I-M ACROSS

GUMMY CR.EEN BUR.R.BENEATH FLOWERSBECOMES EVIPEHT WMEMPETALS DIELEAVES 2-5-5cw[|-2"]LONC

E>IG BUSI4V PI-ANTG ROWS ~TC> 75cm [216"J

LEAVES VARY W1T-M SPECIES

COREGAMA

BASA1 IHAVESG .

GumweedGrindelia squarrosa, Grindelia oregana & other species

Other Thames

Gum plantRaisinweed

Habitat

Several gumweeds bear their brightyellow flowers, like miniaturesunflowers atop gummy burrs, onbushy plants that vary theirlocation. One species prefers open,dry places, often growing on freshlydisturbed ground; another seeks thewindswept surf spray of the coast; athird enjoys the warmth of theinterior lands.

Season

These perennials put forth freshgreen leaves in the spring; theirshowy blossoms in June continuethrough autumn and even intoNovember.

Preparation

Gather the young leaves in thespring, or use the uppermost leaveslater in the year. Gumweed leavesused fresh or dried make a pleasanttea. Crush a handful of the younggreens and pour on boiling water;allow to steep 15 to oo minutes.

Did you \now...

The botanical name for gumweedhonours the early Russian botanistDavid Grindel, who lived from1776-1836.

61

NEEPLES FLAT ANP BLUNT, WITM SUOKTAND LONC ONES ALMOST ALTERNATES -BRANCHES WAVE LJCWT, LACY APPEARANCE

SMALL CONES, NOTOVER. 2'5"cm[j"J

A LARGE TREE, UP TO 48mIfcO1] BARK WAS FLAT .SCALYIPCES -WITH DEEP FURROWS

ONJ MATURE TREES- L1MS5IRRECULARXY SPACER

h*.

It

J*

TOP OF YOUMGTfcEE- ALWAV5DROOPS OVES.. ACOOP FEATURE FDRIDENTIFICATION

62

Western Hemlod{Tsuga heterophylla

Habitat

This small'needled evergreen treeprefers to grow in moist shade. Aconifer sprouting from the top of anold tree stump will most likely behemlock. It is abundant in coastforests up to 850 metres [0800 feet],and in the interior wet belt up to1500 metres {5000 feet}.

Season

As an evergreen, hemlock isavailable year round, but its needlesmake the best tea in spring.

Preparation

Add a handful of the fresh youngneedles to two cups of boiling water

and let simmer 20 minutes. Don't letthe name deter you from trying thisdrinkit is not, and has noresemblance to, the poisonoushemlock that killed Socrates(Conium mdculdtum), a plant foundin dry, gravelly places. Waterhemlock, (Cicuta occidentals) is adeadly poisonous plant of themarshes, but it too has absolutely noresemblance to western hemlock.

Did you \now...

Hemlock was at one time a slow'selling product. When anenterprising lumber companypromoted the wood as Alaska pine,its image changed. The woodbecame popular and the companyprospered.

63

BRIGUT fcEpSEMi-TRANSLUCENT&EWWE.SI *[*]

LEAVESLESSTWAN2-5cm[|"]

GREENVSW-W441TE FLOWERS .^LEAVESPOIMTEP AMP

PIWELVTOOTV4EPfc5n[l"J

SMOOTMBUCKBER.R.VI'ScmQl-Q

BCTTU SPECIES WAVETW\qS SUQWTLVAKICtEp

SQUARE TWCS ONVOUNC BRANCME5

REP WUCKLEBERR-VV. parvi|oliumBRIGHT GR.EHNLACV BUSW,OFTEMCROWS ON ROTTENTfcEE. STUMPS

BLACK MOUNTAIN UUCKLEBERfcYV. mgmbmnacgum

SMALL SURJUB AT WIGUELEVATIONS, BUT CSoWS TOl-5*m[5'] AT L6W ELEVATIONS

UP TO |.svn GP]HIGH

64

OVAL

PINKISHFLOWERS

HuckleberryVaccinium parvifolium, Vaccinium membranaceum 6? other species

Other Thames

BlueberryWhortleberryBilberry

Habitat

Several varieties of these berriesrange from damp, shaded coastalforests to high mountain elevations infull sun. All are known by outdoorpeople, who pick them for use inpies, or to make jam and jelly (seepage 130).

Season

The berries ripen in late summer andearly fell, depending on the location.

Preparation

To make a tasty cordial, wash theberries, removing any leaves andstalks. Place in a saucepan withwater to cover. Simmer just longenough for the fruit to break up,then crush with a potato masher torelease the juice. Strain throughcheesecloth, add honey and a fewdrops of almond extract to taste,then chill for a refreshing drink.

For a fragrant tea, pour three cupsof boiling water over half a cup ofberrieseither fresh or driedandsteep for 10 to 15 minutes. Addhoney to taste.

Alternatively, you can steep ahandful of crushed green leavesin a twcxup teapot. The longerthe steeping time, the stronger theflavour.

Did you \qnow...

Bears like huckleberries too! Berrypickers should be aware that theymay be intruding upon the territoryof bears who, along with othercreatures, have a greater right to thewild harvest than do humans.WARNINGtake care and avoid aconfrontation.

65

NEEPLE-L1K.E LEAVES UP TO12 mm [V] LONG, V4TC4 WWITE04 ANNEL ON UWDERS1PEL

RE.PPISW SCALY BAR.KONBI?ANC44ES AMP "TV/ICS

KKIOBBV BERWES LESSTUAH PEA-SIZE-PALEGREEN AT FIRST, BECOMINGBLJUtSU BLACK WITW CREYV/WCY BLOOM

1M VALLEY BOTTOMS, BOSHYUPRIGMT SMR.UB f=ORMS AWIDE MAT I-20-3m [4-lOWQACROSS-AT UIGMEfc rLEVT10NSBRANCMES SPRAWL OVI GROUND

66

JuniperJuniperus communis 6? other species

Habitat

The common or dwarf juniper has awide altitudinal range; it inhabitsopen woods, valleys, dry hillsides,rocky bluffs and rock slides.

Season

Because the berry'like juniper fruitrequires two seasons to mature, itcan be picked throughout the year,as can its evergreen sprigs.

Preparation

Use both the twigs and the berriesfor an aromatic tea. Add one sprigof young leaves per cup of coldwater and bring to the boil. Simmer,covered, for about 15 minutes. Addhoney to taste.

The berries need to be dried beforemaking a tea from them. Use oneteaspoon of the crushed, dried fruitfor each cup of boiling water, andsteep for about 10 minutes. Honeyimproves the pungent flavour.

For a delicately different hot drink,try juniper berries roasted. Gatherand dry the fully mature fruits, roastthem in a slow oven until darkbrown, then grind fine. Using onecup of water to one tablespoon of

ground berries, pour on boiling waterand allow to steep for a short while.Add a dash of nutmeg or cinnamon,and top with marshmallows or asplash of whipped creamhoney,too, if you wish. Other species ofjuniper can be used in the same way.

Did you know...

This is the species of juniper used inflavouring gin.

The "berries" of juniper are actuallythree scales fused into a cone, makingthis shrub coniferous.The plant was of great value toFirst Nations peoples as a fumigantafter sickness and death, and wasalso used to ward off ghosts andevil spirits. When the boughs areburned or boiled, they give off astrong but pleasant smell that actsas a deodorizer.

67

PINK BELL-UKE FLOWERSBLOOM hW-CTUVlE

GROUND-WUGG\NG SHRUBFOCMS A MAT OR.TRAILS

SHINY BERRJES OF BBJCMTfcED. 1.2cm [-k-] AUGUST TOiATE ^A/I^4TE.I?.

SMA L L L E ATWERY LEAVESLESS TO AN ^ScmO'QLONG.REP SUREPPV BARICbH STEMS

68

Kinni^rmic^Arctostaphylos uva^ursi

Other Thames

BearberrySandberry

Habitat

A ground cover with a delightfulIndian name, kinnikinnick chooseswell'drained areas, thriving ongravelly soil and rocky outcrops,sometimes trailing over rock orrotten logs in open forests andhillsides. It is widely distributedfrom sea level nearly to timberline.

Season

This plant is an evergreen. Theleaves grow year round and theberries may linger for most of thewinter-if deer and grouse have notdevoured them.

Preparation

Here is another dual'purpose plant.The leaves, which have a hightannin content, make good tea whendried and then boiled for 15 minutes.The berries, also containing tannin,make a refreshing cold drink: addone cup of washed berries to onecup of water and two teaspoons ofhoney. Simmer until the fruit breaksup, then mash. Strain off the juiceand chill before serving.

Did you tyiow...

Kinnikinnick is an Algonkian wordsaid to mean smoJp'ng mixture orsomething to smol(e. The dried leaveswere once used for smoking, or weremixed with trade tobacco. Earlypioneers and country folk not onlysmoked a mixture of kinnikinnickleaves but also used them for theproduction of tannin. In Russia,tannin is still obtained from theplant.

69

YOUNG LEAVESSTAND UP, OLPLEAVES t>ROOP.AROUND 4cm.[IV] LONG

WUITE FLOWERSIH CLUSTEREDRPUNP UEADS-MAY TO TULV .

"TUICK LEATMERVLEAVES VJ1TW EDGESROU-BD UNDER,

MAT OF REPP1SH-BROWN WOOLLVWAIRS ON UNDERSIPE -PUNCENTAROMA

STRAGGLY SWRUB30-l2Oan[r-4-jaiCHW1TM CURIOUSLYBENT STEWS

70

Labrador TeaLedum groenlandicum

Other Barnes

Hudson's Bay teaSwamp teaBog tea

Habitat

This untidy-looking shrub, oftengrowing in large tangled patches, hasa strong liking for cold, spongy bogsand muskeg swamps.

WARNING: Be careful not to confusethis species of Labrador tea withanother that grows in dry montaneareas and that has a bitter taste.Swamp laurel can also be mistakenfor Labrador tea. Both swamp laureland the montane species are toxic,but neither has the rusty, woollyunderside to its leaves: be sure tocheck before picking.

Season

Labrador tea is an evergreen shrub,so the leaves are available for pickingall through the year. Opinions differas to the best time for harvesting.Some people gather the young,upright leaves of spring; others preferto use the more mature leaves andpick only from October to April,before the plant flowers. During that

time, the leaves are reddish-brownand point downwards on the stem.

Preparation

There are at least three ways ofpreparing tea from this plant. Oneis to crush a good handful of well'dried leaves and add to four cups ofboiling water, then simmer for 5 to 7minutes. Another way is to put thesame amount of dried leaves into fourcups of cold water, bring to the boiland simmer for considerably longer,according to taste. This is the kind oftea you can keep on the back of thestove or by the campfire, ready forserving anytime. The third way is tosteep the dried flowers, using thesame measurements, for 10 minutesor longer to make a delicate andfragrant tea.

WARNING: an excess of Labrador teacould cause drowsiness.

Did you tyiow...

The Inuit and First Nations ofeastern Canada used this plant fortea extensively, as did the earlyexplorers, trappers and settlers.The immigrants found, too, thatthe leaves were effective as a mothand insect repellent.

7i

REPDtSH-BRDVsfxl T=MALECOV4ES-2'5-4cm[j~li]UAVE PROTRUDING BRACTS.OLD CONES OFTEN REMAINON BRAKICUES ALL YEAR.HALE CONES ASEYEaOVONStf,AWP CO>4SII?EeABLY SMALLER

TALL, STRAIGHT TREE WASAPPEA^AWCB OF AW EVERCREEM,BUT IS MOT. TRJUMK USUALLY30-60cm H-2']PIAMBTER,UASTWICK, FLAKY REPPISH-EROWWBARK - UPPER UM6S CUeVEUPWARD, LOWER OWES TAKEA DOWMWARP TWIST

NEEPLE-LIKE LEAVES 2-5cmLl-3 IN STAe-BURST CLUSTERSOF 1 OR 2 DOZEM _CROW FROMKWOBBY SPUR BRAKiCMES

LiCUT Cl^EEH LEAVES TURhJYELUOW-GOLD AMD PROP INFALL, RECEDWINC INSPRJNG

72

Western LarchLarix occidentals &* other species

Other J^ame

Tamarack

Habitat

The three species of larch are athome in eastern and northern partsof British Columbia south tonortheastern Oregon. Two of themprefer mountainous habitats.However, this very attractiveconifer is frequently grown as anornamental tree, so it may often befound beyond its natural bounds.

Season

The leaves, being deciduous, areonly available in spring and summer;they can be picked whenever youfind them, but are best in latespring.

Preparation

Gather a quantity of the needle4ikeleaves by picking the knobby spurbranches, or pick small twigs. Usingthem fresh, steep 5 to 10 minutesand savour the resinous and pungentscented tea that results. Add thetwigs to a pot of store'bought teafor improved flavour, or use gratedcinnamon, cloves and nutmeg,together with dried orange peel, fora spiced tea of high quality.

Did you \now...'

The heavy wood of larch is valuedcommercially for its durability andresistance to rotting. It isparticularly suitable for railway tiesand mineshaft timbers as well as forgeneral construction.

73

CLUSTERS OF SMA.LLRUSTY- SROWMBER.RlES_6tm ("-5:"]HAVE A PR4EP-UPLOOK

USUALLY A LOW CR0W1MCJ,RPUNPEP SMR.UB, BUTO\WQR

Hairy ManzanitaArctostaphylos columbiana

Habitat

A shrub that chooses dry rockyslopes in full sunshine, thismansanita is limited in range to theGulf Islands, southern VancouverIsland and the western slopes of theCascades. Other species range southinto California.

Season

The rather unappetizing lookingberries ripen in summer and hang oninto fall.

Preparation

Wash and clean the berries, scaldfor a few minutes until they becomesoft, then crush to a pulp with apotato masher. For each cup of pulpadd one cup of water and stir well.Allow the mixture to stand for twohours, then strain and chill. Theresult is a cool, spicy drink thatshould not require sweetening.

Did you tyiow...

The name manzjanita meaning "smallapple" is of Spanish origin-aheritage from the early explorers ofthe west coast.

75

TINY FLOV^EGSOFLICMT PUfcPLE.SOME-TtMES WHITE OR.PINKISH, K>RM TIGHTCLUSTERS BETWEENLEAVES.. BLOOM JULYTO AUCUST

ERECT SQUARE.STEMS KAY BELQUITE WA\RY"TOWARDS TUE TOP

LEAVES UP TO 7-7cm[3-3LONC AK.EIMOPPOSITE FA\RS

PLAM1B qRCW FRC>H ACREEFIMG KJ41ZOME.HAVBE2fiT-5Dcm H8"~20"3TALL

76

WSId MintMentha arvensis

Other Thames

Canada mintSwamp mint

Habitat

Mint thrives in moist places such asstream banks and lake shores, andmay be found among the long grassof a low'lying meadow. Aninconspicuous herb, it is oftennoticed first by the familiar scentthat comes from treading on theplant.

Season

A perennial, mint can be found inspring and summer.

Preparation

Because many cultivated mints haveescaped their gardens, there are anumber of mint species in the wilds.All can be used for tea, but the oneillustrated, a plant native to thewest coast, is the best. Crush andsteep the fresh leaves-a handful toa medium* sised potfor 5 to 10minutes to make a refreshing tea. Ordry the leaves for use at a laterdate. A heaping teaspoonful per cupshould be about right for driedleaves. Try adding cinnamon ordried orange peel, or combine wildmint with your regular tea.

Did you fyiow...

Different species of mint releasedifferent perfumed oils whencrushed. These may be peppermint,spearmint, apple scented or lemonscented.

77

MAV CROW AS A TALL SMR.U&Ofc FULL-SIZEP TREE Tb 6m&%

URCE BUK1C44ES OF CORAL ORBWCMT RED BERRIES BIGOERTHAN PEAS

7 TO 13 LEAFLETS TO EACHLEAF - MORE IN SOMESPECIES-COARSELV TOOTMEP

78

Mountain AshSorbus scopulina

Other Jtyime

Rowanberry

Habitat

Mountain ashwhich is really notan ash at all but a member of therose familyhas several species.Hybridization further complicatesexact identification, but locating theplant is no problem. Abundant onmountain slopes, it grows as a shrubwith multiple stems; at lowerelevations, another species that has astout trunk and branches grows totree proportions, and is commonlyfound at meadow edges and openareas in woods. These trees aredescended from ornamental plantingsin gardens and along boulevards,their seeds carried into the wild bybirds.

Season

The berries ripen in the fall andremain on the branches after theleaves have dropped. Their flavour isimproved after they have beentouched with frost.

Preparation

For an attractive and refreshing pinklemonade, wash one cup of ripeberries (from any species), mashthem and soak the pulp in three cupsof cold water for an hour or two.Strain and add sugar to taste. Pourinto tall glasses over ice cubes andgarnish with a few fresh berries anda small leaf.

You can also use mountain ash berriesto make a tasty jelly (see page 130).

Did you know...

Migrating birds often stop on theirlong journeys to consume largequantities of mountain ash berries.

Some peoples of Europe and Asiahave traditionally usedand stillusemountain ash berries to makepie filling or wine, as well as jamand jelly.

79

A SMALL PLANTIO-^fccm.[;4"-l4"]WtCH - SMALLER.IN pooi2. soli-

FLAT CIRCULAR SEERSWITM REP MARClWS0-3cm[i"lACeoSS-SEPTEMBER.TO OCTOBER

CLUSTERS OFMINUTE CREEM6HTDKEP FLOWERS.TULYTOSEPT.

ElBBEP STEMS

LEAVES UP TO 4 cm. [if]SMOOTH AND FLESMV

80

Mountain SorrelOxyria digyna

Other Thames

Alpine sorrelScurvy grass

Habitat

As its name suggests, this is a plantof the mountains, flourishing up toand above timberline, from Alaskasouth. Find it in rock crevices andboulder'Strewn areas.

Season

Available all summer.

Preparation

The mountain hiker can pause tomake a refreshing drink when thisplant is available. Finely chop ahandful of the fresh leaves, allowthem to soak in cold mountainstream water for a while beforedrinking the lemon flavouredbeverage-a sure thirst quencher.Note: So that other hikers mayenjoy this sorrel as they pass by,choose to pick the leaves of plantsgrowing away from the trail.

Did you tyiow...

So high in vitamin C is this plantthat it was once eaten to preventscurvy, hence its nickname, scurvygrass. The plant contains oxalic acidbut would have to be eaten in greatquantities before any harmful effectswere felt.

81

eiBBEP STEMS VITHFINE SPINES

COARSELY TOOTHEPLEAVES W OPPOSITEPAIRS,CCVERP WITHFINE ST\KICIMG M/UESUP TO lOunlU1!! LONG

TASSELS OF VE.R.V5MALLGREHISHFLOWERS WAWGTROMLJEAF NODES

SINGLE STEMS HAYCROW AS TALL AS''BmMOR-N^RE-

82

7S[ettkUrtica dioica

Other Thames

Stinging nettleIndian spinach

Habitat

Nettle thrives in the rich moist soilsof shaded fields, at forest edges or inclearings, and along streams anddamp roadsides or pathways.

Season

The young shoots spring up in earlyApril, and the leaves can be collectedthen and throughout the summer.

Preparation

Fresh nettle leaves can cause painfulstinging and itching through contactwith the skin, so be sure to weargloves when collecting them. (Plasticbags slipped over the hands, with theedges tucked up inside shirt or jacketcuffsor held in place with rubberbands at the wristare a goodsubstitute for gloves.) Once dried,the leaves lose their sting.

To make a light green herb tea, usetwo teaspoons of dried, crumblednettle leaves per cup of boiling water,and steep for 5 to 10 minutes. Add a

sweetener to taste. Try combining itwith mint or pineapple weed.

In spring, young nettles a few incheshigh provide a tasty, nutritional potherb. Pick the bushy tops (wearinggloves), and gather plenty, as theyboil down. Rinse well, then dropinto boiling salted water for just afew minutes. Drain well and addbutter, salt and pepper.

Did you know...

Tall nettle stems were gathered inthe fall by many First Nationspeoples, especially those on thePacific coast. Women spun the strongsilky fibres from them into twine forfish netting and fishing lines, or forweaving into tump lines, bags andother items of daily living. In earlytimes, Europeans also made fishnetsfrom the fibres, and in fact the word"net" comes from the word "nettle."

In October, when the plants are talland dying down, gather the stalksand peel back the tough dried outer"skin." Craftspeople find this strongnettle twine has many uses. Soak thefibres in water before working withthem.

83

SPIKES lOem [4"3 LONG OFSMALL YEXLOW FLOWE52SBLOOM IN SPR.IMG

GRAPE-LJKE. &UWC44ES OFBERR\ES_QKE.K WHENUNfciPE BUT PA,RK.BU)EWlTW UCUT BLOOM WWENK^E

SPRAV5 OF EVERGREEN lAV5V/I1W II TO 17 FR.ICKLY LCA'FLETSRISE FROM A WOOEV STEM.PLANT ABOOT 6Ocmj>^WICW

84

Oregon GrapeMahonia nervosa or Berberis nervosa

Other ^ame

Barberry

Habitat

This shrub is familiar to those whoenjoy the coniferous forests west ofthe Cascade Mountains from south'ern British Columbia to California,where it often appears in largepatches. Oregon grape will produceflowers and fruit only where suffi'cient light penetrates the forest;otherwise, it remains barren. Asimilar but taller species of the shrubinhabits open, dry, rocky areas.

Season

Late fall is the best time to gatherthe grape'like fruits which, becauseof their colour, many people presumeare poisonous. If frost has touchedthe berries, so much the better.

Preparation

Gather a quantity of berries, rinsethem clean and put into a saucepanwith just enough water to start thesimmer process, then cover. As thefruit breaks up, crush with a potatomasher, then strain through a jellybag. Reheat the resulting liquid andstir in sugar or honey until pleasantlytart but palatable. (Oregon grape isvery sour without a sweetener.)Allow to cool, store in the refrigera-tor and use as a cordial concentratefor a refreshing drink. For a realthirst quencher, mix the juice halfand half with ginger ale and pourover crushed ice.

Oregon grapes can also be made intoa beautifully coloured and flavourfuljelly (see page 131).

Did you know...

The inner bark of the root and stemof Oregon grape is a brilliant yellowand can be used to make fabric dye.

85

NEEPLES SLE*H>ER,1K1 FA\RS -4-fc-Fcm[^"-2iE"U)MC]

VOUMC TREES NARROWLVCONICAL, WITH WWORLS OFBUSMV UP-TURMEPBRAMGHES-HEIGHT OF OLOTREfS T&3Om [lOO'J

BARK MOTTLED CREV.SMALL,LOOSE SCALES

COK4E M^RP, SPIMV^USUALLY CLUSTERED}MAY UAMG OMTKEE.UNOPENEPFO*VM

86

PinePinus contorta latifolia & other species

Other Thames

Jack pineScrub pineShore pine

Habitat

Although the lodgepole pine isillustrated here, all species of pinemake a good tea. This means it iswidely available right across thecountry.

Preparation

From the pine branches, gatherseveral twigs with bushy needles atthe tips. The younger growth ofspring is best, but any time of yearis good.Strip off the needles and, using agood handful of these to a three-cuppot, add boiling water and steep tenminutes. For a single cup use agenerous pinch of needles. Theresulting tea has a delightfullyresinous flavour and is goodcombined with store-bought tea, orwith spices. Try adding nutmeg,cinnamon, or cloves with gratedorange peel, or experiment by mixingit with other wild teas.

Did you tyiow...

Nature makes special provision forreforestation of lodgepole pine aftera forest fire. The hard cones, manyof which remain closed on thebranches for several years, resistburning. After being heated by fire,they open to release their seeds forgermination.

87

CREEWSU YELLOWF10WEJSWEAPS, PEA-S1ZEP AND SMALLERHAVE MINIMAL WHITEFLOWER 44EAPS CLOSETO BRACTS -PLANT MAS PLEASAMT.SCENT, LIKE PINEAPPLE

LEAVES UP ~TC> 7-5"cm3-1 HAVE FINELVPWH7&P LEAFLETS-QIVIMQ A^EATWERV

LOOKEfiECT OR SPF^WLlKiq /S1WCLV OQ IN PATtMES,PLANT HAVBE io-20cmg-S'QHICH

88

Pineapple WeedMatricaria matricarioides

Habitat

Wherever poor, gravelly soil is hardpacked, pineapple weed somehowpersists in taking a stand. It thrivesin sunny places along pathways anddriveways, road edges and evenbetween the cracks of sidewalks or ingravel parking lots.

Season

Flowers appear on the plant in Juneand continue to blossom untilSeptember.

Preparation

The aromatic flower heads dryquickly in a warm place. Whendried, add a heaping teaspoon ofthem to one quart of boiling waterand steep in the usual way to makean aromatic tea. The leaves are alsostrongly scented, but most peoplefind their flavour disagreeable;thus, the use of the flowers onlyis advisable.

Did you know...

Kootenay First Nation children oncestrung together the rounded flowerheads of this plant for necklaces.Their parents stuffed pillows with

the pleasantly scented herb, inaddition to using the whole plant tokeep insects from food.

For use as beads, pick tight, ovalflower heads. Use a needle andstrong thread to string them togetherat the stalk end. The flowers willdry in a few days of warmth, andthe wearer will enjoy the pleasantpineapple scent. Or add the flowerheads to a bowl of potpourri.

89

5 TO 9 WAXY FLOWERS,WWITE TO PINK,CLUSTER.AT TOP OF STEM, BLOOM\KI MAY OR. TUNE

LEATHERY, SUAEFLY TOOT-MEpLEAVES 2'5-5cm [1-2^ LONGFORM LOOSE WWORJ-S AeoUWPTHE STEM, ARE VELLOV-CREENiON UNPERSIPE

LOW PLANT GROWIMCl2-5"-a5-cm [r-)0"JUlCW

90

PipsissewaChimaphila umbellata

Other J^ame

Prince's pine

Habitat

An attractive plant with an unusualname, pipsissewa enjoys the shadeand moisture of cool evergreenforests and is often found alongstream banks. It may also grow ondrier, shrubby slopes but in lessabundance.

Season

Pipsissewa is an evergreen and canbe found all year round.

Preparation

Both the dried leaves and roots ofthis charming plant can be boiled,and the liquid cooled to make arefreshing drink. However, becauseof its uncommon beauty, choose toutilize the leaves rather than theroots, and only when the plant isplentiful. Boil the dried leaves foronly a few minutes; overcooking willmake the drink bitter.

Did you \now...

The leaves of cultured pipsissewaare used as an astringent in themanufacture of modern medicines,and some root beers are flavouredwith this plant.

9i

STOUT SHRUB MAYCROW TD Smile1}WlCfUTWORNSOiBRAMGME5 ANt?IWER 1EAVE5

5 TO 7 LEAFLETST6 CACU LEAF

ORANC,E-^ EP RC&JEHIPS TO 5cm [-V1]REM/OM A.FTER.LEAVES V1AVE PAllEN

SWOWV H-OV^RS. HCWT TOI*KRK PIWK . Scm^ACRoSS^AY TO JULV

92

RoseRosa nutkana

Other framesWild roseNootka rose

Habitat

More than 100 species of rose arenative to the northern hemisphere.This species of wild rose is acolourful shrub that often grows ingay profusion throughout the Westat lower elevations. It prefers rich,moist soil, thriving in open woods,at meadow edges, along countrylanes and often at water's edge.

Season

Rose hips (the seeds) remain on thebranches throughout most of thewinter, but they are at theirsweetest after the first frost.

Preparation

For best results, collect rose hips attheir prime, around October. Washthem well and remove stems anddried sepals from the ends. Theseeds inside are covered with fine,silvery hairs which can causedigestive problems if ingested, so itis better to cut the hips in half andscrape them clean. Crush the fruitand steep for 15 to 20 minutes for atruly delicious drink that will rival

any herb tea from the health foodstore. An alternative to removingthe seeds is to strain the teathrough a fine cloth.For successful storage, the halved,cleaned hips must be driedthoroughly, until the flesh is hardand crisp.The versatile rose hip is also goodwhen finely ground and added toother wild teas. Try it withfireweed, strawberry leaves andpineapple weed for extra flavour.The scented flowers, fresh or dried,make a fragrant and deliciouslyflavoured tea, but the quantityrequired is destructive of thisattractive wayside shrub: half a cupof petals is needed for one cup oftea. Better just to use the hips or,for flower'tea, to experiment withthe many'petalled garden variety ofthe plant. The uncoloured base ofthe petals is bitter and should notbe included.

Did you \now...

Rose hips contain iron, calcium andphosphorous and are richer thanoranges in vitamin C. During theSecond World War, the Britishgathered huge quantities of the hipsto replace the citrus fruit that couldnot be imported.

93

SMALL, INCONSPICUOUS FLOWERSARE A PRAB VELLOW, &LOOMFROM HIP SEPTEMBER TO Mll?-OCTOBER

PUSTY LOOKING CREY-Q(2EEh4 LEAVES TO 5cm [JV]AKE SOFTLY UA.IRY

; V/ITWTIPS P) VI DElp INTO THREELOBES

PUNGENT SCENTOF SAGE MAKESTUIS SWCUBUNMISTAKABLE

GNACLEP BUSHAVERAGES )-3m[4'3^MAVC^WFARTALLEe-FlBROUSBARXONTRUNK11SLOOSE ^TVyiSTEP

94

SagebrushArtemisia tridentata

Habitat

In poor soil throughout the barrenareas of the dry interior of BritishColumbia and eastern Washington,this species of sagebrush thrives inlarge masses, scenting the air withits pungent aroma.

Season

The soft, greygreen leaves of sageremain on the shrub year round,making this tea available at any time.But, as with many wild teas, theyoung leaves make the best brew.

Preparation

Pick fresh young leaves from the tipsof branches, wash them thoroughlyto remove all dust and dry them wellin the usual manner. Use a heapingteaspoonful of dried leaves for eachcup of boiling water and steep for15 minutes or longer.Dried and crumbled, sagebrush canbe stored and used in cooking thesame way as garden sage. Removeany stalks.

Did you l^now...

Sagebrush almost always choosesto grow on soils of volcanic origin,rather than on those made frommetamorphic rock. The oil fromthe foliage of several species of thisshrub is used in the manufactureof absinthe.

With its pungent scent, sagebrushcan be used as a pleasant air fresh-ener. Dry the leaves and allow themto smoulder on the hot top of awood stove, or simply burn themon a pie plate over a medium hotburner. Try hanging up a bunch ofthis aromatic herb in your tent, cabinor home, just for the delight of it.

95

BLUISH-BLACK FRUITWAVE STAR SI4APPSFPT UNPEENEATH-UN1PE.R. 1PEAL CON-PlTOh4S BERRIESQ^eDW TO l-3c*.yfjAC!to$$,ARE RiPE IN AUGUST .

EVER.QREEW LEAVES ARETV4ICK 4 LEATMERY, S-\Octn|2-4."J WtTW POINTEP T1P5-STALKS TAKE ZIC-ZAG FORMLO+4 SUeUB, AVERAGlMq60-l20cm [2-4'],TAU-ERIW PEEF SUApE, SPREACSCVER F012EST FLOOR^

96

FLOWERS WHITE TOPINK , BLOOM FROMMID-MAY TO END OFJUNE

SalalGaultheria shallon

Habitat

Salal is an abundant shrub thatfavours moist, coastal forests, logged'off areas and open roadsides in ruralareasplaces where good light isavailable. The best conditions for abumper crop of berries are a wetspring and a hot spell in summer.

Season

Salal berries are generally ripe by lateJune and through July to earlyAugustthe sunnier the location,the bigger and better the fruit. Latepickers may find tiny but harmlesswhite caterpillars.

Preparation

Many people think salal berries arepoisonous, but they are juicy anddelicious. To speed picking, nip offentire stalks of berries and separatethem when you get home.

Collect only fully ripe berries andrinse well in cold water, discardingsmall stems and sepals. Measure andplace in a saucepan, adding 1/4 cupwater for each a cups of berries.Simmer until the fruit breaks up andcrush well with a potato masher. Putthe pulp in a jelly bag or fine-mesh

sieve and press out the liquid.Sweeten the juice to taste and chillfor a delightful drink. Add a drop ofvanilla extract for a gourmet touch.The juice may temporarily stain yourtongue and teeth. Salal berries alsomake a delicious jam or jelly (seepages 131 and 132).

Did you tynow...

On the Pacific coast, First Nationswomen gathered, crushed and driedlarge quantities of salal berries to eatin the winter. To brighten upoutdoor plant tubs and large pots inthe winter, "plant" large sprays ofthe evergreen salal leaves, which wi