Quercus spp. (oaks)

The nuts were eaten. Meal was usually made from the acorns and cooked with soup stock or deer meat. Could also be made into bread.

Rhus typhina L. (staghorn-sumac)

The fruit was made into a drink. Leaves used as a tobacco substitute.

Ribes spp. (wild currant)

Berries eaten raw or dried.

Rosa spp. (wild rose)

Young shoots used as a potherb. Leaves and roots used to make tea. Fruit could be made into jelly, eaten raw, or made into tea.

Rubus frondosus Bigel. (blackberry)

Berries eaten raw and also dried.

Rubus strigosus Michx. (red raspberry)

Berries eaten, and twigs made into drink.

Rumex crispus L. (sour dock)

Leaves were boiled and eaten.

Sagittaria latifolia Willd. (arrowhead; wapatoo)

The corms were eaten boiled or roasted.

Sambucus canadensis L. (elderberry)

The fruits were eaten fresh. A drink was also made from the blossoms.

Scirpus validus Vahl. (great bulrush)

The lower stems and rootstalks were eaten. Indians of California made bread from the pollen (Dunsmore 1979).

Sisymbrium altissimum L. (tumbling mustard; jim hill mustard)

The young leaves and shoots eaten as a potherb. The seeds were made into a gruel.

Shepherdia argentea Nutt. (buffalo berry)

Fruits eaten fresh or dried for winter.

Smilacina racemosa (L.) Desf. (false-solomon’s seal)

Young tender shoots eaten and the berries eaten raw or cooked.

Smilax herbacea L. (greenbriar)

The berries eaten raw or cooked. Young shoots also eaten.

Sparganium eurycarpum Engelm. (bur-reed)

Tubers eaten in late summer.

Stellaria media (L.) Cyrill. (chickweed)

Stems and leaves eaten raw, or cooked in boiling salted water.

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