Taraxacum officinale Weber. (dandelion)

Leaves used in salads, both cooked or blanched. Roots used as a coffee substitute.

Thlaspi arvense L. (penny-cress)

Young shoots eaten raw or cooked.

Tilia americana L. (Basswood; linden)

Tea made from flowers. Buds eaten when needed to survive. Can also be tapped for syrup.

Tradescantia virginiana L. (spiderwort)

Young shoots eaten cooked.

Tragopogon spp. (goats beard; salsify; vegetable oyster). Root eaten, said to have a mild oyster flavor.

Trifolium pratense L. (red clover)

Flowers eaten raw or cooked, can be made into a wine.

Tsuga canadensis (L.) Carr. (hemlock)

Leaves used to make a drink.

Typha latifolia L. (cat-tail)

Tubers eaten late in season. Seeds also eaten.

Urtica dioica L. (stinging nettle)

Young shoots boiled and eaten.

Ustilago maydis (DC.) Cda. (corn smut)

The fungus grows on corn and was eaten boiled, often with the corn.

Vacinium angustifolium Ait. (blueberry)

Berries eaten fresh or dried. Dried berries boiled when used, often mixed with other foods, like moose fat, deer tallow, etc (Densmore 1928).

Vitis cordifolia Mihx. (grape)

Fruit eaten raw.

Zea mays L. (corn)

Corn fruit eaten, raw, boiled, parched, or roasted. Cultivated by many tribes. Was a huge part of their diet.

Zizania aquatica L. (wild rice)

Seeds eaten. Huge part of diet.

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