By Alma Hogan Snell
Drawing at the wisdom and knowledge of numerous generations of Crow Indian ladies, the well known speaker and instructor Alma Hogan Snell offers an integral consultant to the conventional lore, culinary makes use of, and therapeutic houses of local foods. A flavor of history imparts the lore of a long time besides the conventional Crow philosophy of therapeutic and specified useful suggestion for locating and harvesting vegetation: from the major to making impossible to resist dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the key of utilizing vegetation to augment good looks and incite love. Snell describes the age-old perform of turning wildflowers and backyard vegetation into balms and treatments for such illnesses and accidents as snakebite, headache, leg cramps, swollen joints, bronchial asthma, and sores. She brings to undergo not just her life of event but additionally the valuable classes of her grandmother, the mythical drugs lady lovely Shield. With life-enhancing recipes for every thing from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A flavor of historical past is specifically a desirable cultural rfile sure to improve the reader’s courting with the ordinary world. A partial record of recipes: Wild Bitterroot SauceWild Carrot PuddingCattail BiscuitsDandelion SoupSalsify Oyster StewBalapia (Berry Pudding)Juneberry PieChokecherry CakeWild Mint TeaBitterberry LemonadeWheel BreadBoiled HoovesBill’s Mother’s Antelope RoastStuffed TroutElk RoastStuffed EggsOld-Time Moose RoastWild Turnip PorridgeWild Turnip BreadFresh Wild SaladBuffalo Cattail StewGround Tomato SaladGooseberry PuddingBearberry ButterSpicy Dried Plum CakeBuffaloberry Jelly (20070518)
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Extra info for A Taste of Heritage: Crow Indian Recipes and Herbal Medicines (At Table)
Wild Carrot: Bikka:sahte Perideridia gairdneri Split Root, Yampa, Squaw Root Wild carrot: split root, we call it. Others call it yampa or squaw root. The botanists call it Perideridia gairdneri. Whatever you call it, wild carrot roots are a taste treat. 12 a tast e o f h e r i tag e f o o d s Wild Carrot pl ant fo ods 13 This delicate little plant with ferny leaves and white flowers grows up high in the mountains. You won’t find any down in the valley, and in the foothills you’ll find them only in damp places, if you are lucky.
One could be sitting right in the middle of a patch of lupine, and those who don’t know the wild turnip probably won’t see it, but experienced turnip diggers would eye it immediately. We’d know what it was. I remember a young man over at Fort Belknap who gathered some turnips for his aunt. He went out and gathered a bunch of them for his aunt, who is my friend and can’t see very well. He brought the turnips to her, and she was looking and feeling around and looking real close, as much as she could with her poor eyes.
He always had a garden, and in the summer when Pretty Shield was out collecting and drying ehe and berries and other wild things, he was growing and drying vegetables. He grew corn, peas, radishes, potatoes, beets, onions, carrots, pumpkins, and squash (mostly Hubbard squash). He was also a very good cook. Father used dried peas in all sorts of things most people don’t think of using them in. He’d tell us to go get as many peas as we could that were still on the vine. My sister would then go collect what carrots were still growing.
A Taste of Heritage: Crow Indian Recipes and Herbal Medicines (At Table) by Alma Hogan Snell