Hover over an icon to see its name in English and in Hän.
Click on an icon for more information.
Mähsį’ Cho Georgette McLeod and Mary Henry for the Hän translation.
Juniper Berries
Ts’ok lähjë̀k
Year round
Labrador Tea
Kʼëläkʼày’
Leaves Year-Round.
Flowers July
Dogwood
August and September
Fireweed Shoots
kon’ gų̀
Early May
Horsetail
Łąy cho chè'
Mid-May
Spruce Tips
Ts’ok li’a’
Late May till early June
Dandelion Leaves
Mid-May
Lungwort
Late May
Coltsfoot
May
Stinging Nettle
Late May
Wild Rhubarb
Ts’ey gų̀
Late May till early June
Dandelion Flowers
Early June till late June
Lungwort Flowers
Late May and June
Rose Petals
Inchǫ’
Early June till Mid June
Strawberry Blite
Gų̀ däl
July, August and September
Yarrow
Mid-June to August
Chickweed
June and July
Wild Chamomile
July and August
Wild Strawberries
Jëk cho
Early to Mid-July
Lambsquarter Leaves
Kha k’è
July
Fireweed Flowers and Leaves
kon’ gų̀
July
Raspberries
K’ä̀nch’ok
Mid-July to August
Plantain
Nodlët k’è
July and August
Sage
Gų̀ tsän
July and August
Blueberries
Jëk ba
End of July till August
Soapberries
Shär jëk
August
Rose Hips
Nchǫ̀’
Mid-August to September
Highbush Cranberries
Trantthel
Mid-August to September
Low Bush Cranberries
ǹtl’ä̀t
September to October
All around us, nature has provided a bounty of edible plants we can use to supplement our diets.
This section highlights some of the forageable plants found in the boreal forest. While the time of appearance in your locality will vary with latitude, the order in which they appear should stay the same. Most foraged foods are best when they are young, which sometimes makes them difficult to identify (for example, before they flower).
Suzanne shares what she learns along the way.
It is important to forage sustainably and avoid areas where pesticide or other chemical use might be an issue (i.e. road sides).
The Palate Palette and the Rule of 6!
“You need to try a new food or drink 6 times before you decide whether you like it or not. Our bodies will begin to crave things that it needs, but we have to develop a relationship with it first.”– Gerald Bruce Miller (subiyay), Skokomish Tribal Leader
Juniper Berries
Year Round |
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Labrador Tea
Leaves Year-Round. Flowers July |
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Fireweed Shoots
Early May |
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ColtsfootMay |
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Horsetail
Mid-May |
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Dandelion Leaves
Mid- May |
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Spruce Tips
Late May till early June |
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Lungwort
Late May |
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Stinging Nettle
Late May |
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Wild RhubarbLate May till early JuneTs’ey gų̀ Tastes like domestic rhubarb. Look for stalks that are not too thick, not too hollow (they hollow as they age), and are juicy when you break the stalk and squeeze it. Peel back the leaves and eat the stalk raw or cooked as you would cook domestic rhubarb. Stalk can be chopped and frozen. High in Vitamins A and C and calcium. Leaves can be eaten steamed or cooked. > Read more |
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Lungwort Flowers
Late May and June |
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Dandelion Flowers
Early June till late June |
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Rose Petals
Early June till Mid June |
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Chickweed
June and July |
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Yarrow
Mid-June to August |
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Fireweed Flowers and Leaves
July Contain Vitamins A and C. |
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Wild Strawberries
Early to Mid-July |
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Lambsquarter Leaves
July |
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RaspberriesMid-July to AugustK’ä̀nch’ok Raspberries are also called brambles because of their thorny canes. They can be found in roadside ditches, woodland edges, old gravel pits or open fields. Refrigerate berries immediately, and avoid washing until they're ready for use as they fall apart quickly after harvesting. Eat fresh, or use in desserts like pies or muffins, or to make jam. Freeze them by drying well with paper towels after washing and placing them individually on a cookie sheet then, once frozen, transferring them into containers or freezer bags. |
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Wild ChamomileJuly and AugustAlso known as pineapple weed. The yellow heads makes a great herbal tea. Easily dried and stored in a mason jar year round. |
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PlantainJuly and AugustNodlët k’è Leaves can be eaten raw in salad, steamed, sautéed or added to soups. Vitamins A, C, K and potassium. |
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SageJuly and AugustGų̀ tsän There are two types of wild sage, the more familiar sage coloured artemisia frigida and the more prolific artemisia tilesii, aka stinkweed. Both can be dried and used as a herb. It is easy to distinguish artemisia tilesii from other tall weed lookalikes by rubbing the leaves with your fingers and smelling the distinctive sage smell. Artemisia tilesii also acts as a mosquito repellent (along with yarrow flowers) and, according to Bev Gray’s Boreal Herbal helps with sore feet if you put some leaves in the soles of your hiking boots. |
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Strawberry BliteJuly, August and SeptemberGų̀ däl The red flowers are easily plucked off and snacked on raw. A refreshing nibble but don’t expect the taste of a strawberry or you will be disappointed. The leaves are also edible raw or cooked. |
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BlueberriesEnd of July till AugustJëk ba One of the tastiest of wild foods, blueberries are most commonly used in pies and jams, or eaten whole. They freeze very well, retaining their flavour. Wild blueberries boast nearly twice as many health-boosting antioxidants as their cultivated counterparts. |
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Soapberries
August |
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DogwoodAugust and SeptemberOtherwise known as bunchberry. The white flower will transform to an orange-ish red berry mid August. The berry is very bland, but can act as a thickener when added to pies or jams if don’t have any other grocery store options! > Read more |
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Rose HipsMid-August to SeptemberNchǫ̀’ The rose hip is a fruit of the wild rose plant. Rose hips are used for herbal teas, jam, jelly, syrup, rose hip soup, beverages, pies, bread, wine, and marmalade. They can also be eaten raw, like a berry, if care is used to avoid the hairs inside the fruit. Rose hips are particularly high in Vitamin C, one of the richest plant sources available. Rose hips can be harvested all winter as well. In fact their Vitamin C content increases after they are frozen. |
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Highbush CranberriesMid-August to SeptemberTrantthel Despite its name, the highbush cranberry (Viburnum trilobum) is not actually a cranberry. The name comes from the red fruits which look superficially like cranberries, and have a similar flavor and ripen at the same time of year. The fruits, sour and rich in vitamin C, can be eaten raw, juiced (and juice can be frozen) or cooked into a sauce to serve with meat or game. |
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Low Bush CranberriesSeptember to Octoberǹtl’ä̀t Lowbush cranberries, also known as Lingonberries, are easily preserved and have excellent flavor. They can be used as a substitute in any recipes employing commercial cranberries, but have more flavor and color. Because of their high acid content, all cranberries should be cooked in glass, enamel, or stainless steel cookware. They should ideally be picked after the first frost. For best flavor, choose berries that are ripe and firm. An excellent source of antioxidants. |