Juglans cinera L. (butternut; white walnut)

The nuts were eaten. This tree was also tapped for syrup, but had to be tapped before the leaves unfolded.

Juglans nigra L. (black walnut)

The nuts were dried and broken into pieces and ground into flour, which, when mixed with water, made a drink similar tasting to milk.

Koellia virginiana (L.) MacM. (mountain mint)

The flowers and bulbs were used to season meat or broth.

Ledum groenlandicum Oeder. (Labrador tea)

Used leaves to make a tea.

Lepista nuda

also called Tricholoma nudum, or Rhodopaxillus nudus (Tricholomaceae) Wood Blewit

Linum lewisii Pursh. (wild flax)

The seeds were eaten, or mixed with other stuff to season it.

Lithospermum incisum Lehm. (puccoon)

Tea was made from the roots.

Lycopus asper Greene. (bugleweed)

Tubers were dried and boiled then eaten.

Matteuccia struthiopteris (L.) Todero. (ostrich fern)

The young fiddle heads were eaten.

Medeola virginiana L. (Indian cucumber-root)

The roots were eaten, said to taste like cumcumbers.

Medicago lupulinia L. (black medick)

The bean inside the pods were eaten.

Medicago sativa L. (alfalfa)

The seeds were ground up and made into gruel. Tender branches were also cooked and eaten. The flowers could be made into tea.

Mentha canadensis L. (Canada mint)

Raw leaves could be eaten, or made into a tea.

Morchella esculenta (L.) Pes. (morel)

This fungus can be boiled then eaten.

Myrica asplenifolia L. (sweetfern)

Leaves made into tea.

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