Cranberry – Herb for the Holidays

By Maryann Readal

Cranberry fruitThe cranberry, Vaccinium macrocarpon, is a native American fruit, as well as an herb that is full of nutrition and medicinal value. It is The Herb Society of America’s Herb of the Month for November. Cranberry is native to the eastern part of the United States, southern Canada, and the southern Appalachian area. It is a perennial, low–growing, trailing vine. The vine can reach a length of six feet with upright stolons growing up along it. It is these upright stolons that bear the flowers and then the cranberry fruit. Rich, boggy wetlands are the ideal environment for cranberries to grow, but they are also grown in areas with a shallow water table. Cranberry plants in bogFlowers bloom in May and June on the stolons and terminal ends of the vine. Because the flower pollen is too heavy to be carried by the wind, pollination is dependent on native bees and honey bees. Fruit matures after about 80 days, and harvesting begins at the end of September and extends into October. To harvest the berries, the growing area is flooded. Then, the plants are “beaten” with specialized equipment causing the berries, which have four small air pockets in them, to float to the top. (These air pockets also make fresh cranberries bouncy.) The floating berries are corralled into one area and then harvested using conveyor belts. This “wet harvesting” method is used for berries that become cranberry juice and sauce. "Wet" cranberry harvestingAbout 5% of berries are “dry harvested” and packed for use as fresh fruit. Dry harvesting is done by mechanized “combing” of the fruit from the vines (Cranberry Institute, n.d.).

Native Americans use the cranberry to make pemmican, a dried food cake. They were the first to use cranberries to make a sweet sauce using maple sugar (Caruso, n.d.). They also use cranberries as a poultice to treat fevers and wounds. The juice is used as a dye for their blankets and rugs.

Cranberry blossomThe Pilgrims named the berry “crane berry,” because the unopened flower resembled the head, neck, and bill of a crane. The name was later shortened to cranberry. Some also called it “bear berry” because bears liked to eat the berries.

Cultivation of cranberries began in the early 1800s in the northeast US. The first commercial cranberry bed was planted by a Revolutionary War veteran, Henry Hall, in 1816 in Massachusetts. Today, more than 40,000 acres of cranberries are farmed in the United States alone (Cranberry Marketing Committee, 2022). In the beginning, shipments of cranberries were packed in water in barrels containing 100 pounds of fresh fruit. The 100-pound barrel continues to be the standard measurement for cranberries. 

Ocean Spray founder, Elizabeth LeeElizabeth Lee, in New Jersey, made and sold the first cranberry sauce in 1917. Due to the success of her sauce, Bog Sweet Cranberry Sauce, she partnered with two other growers and formed the company Ocean Spray in 1930.

Cranberries contain a high amount of Vitamin C.  In the early days, they were eaten by sailors to prevent scurvy. Today, cranberries are thought to prevent urinary tract infections (UTIs). However, studies show that cranberries do not cure these infections (Mount Sinai, n.d.).  But chemicals in cranberries may help to prevent bacteria from sticking to the urinary tract walls, which could prevent UTIs from developing. In 2020, the FDA allowed cranberry producers to label their products saying that there is “limited” evidence to support the claim that cranberries prevent urinary tract infections.  

Cranberry supplementRecent research shows that cranberries can be healthy in other ways. Some research suggests that they can prevent bacterial infections that cause ulcers in the stomach. They also may help slow the buildup of dental plaque. Cranberries have two dozen antioxidant compounds, which help protect cells from damage that can lead to serious diseases such as cancer and heart disease (WebMD, 2020). Cranberries also contain salicylic acid, which can help reduce swelling and prevent blood clots from forming. 

In 2002, several studies found that the antioxidants in cranberries appear to give some protection against Alzheimer’s disease (Univ. of Maine, 2012). In the past, cranberry has been used to treat the common cold, enlarged prostate, and kidney stones. However, there is no good evidence to support the effectiveness of these uses of cranberry.

Resized_20220928_122605Cranberries are a popular accompaniment at holiday meals. A meal of roasted turkey is not complete without the sweet tanginess of cranberry sauce. About 20% of cranberries are consumed at Thanksgiving. It is interesting to note that cranberries are more tart than lemons and also contain less sugar than lemons (Alfaro, 2021). Adding a quarter teaspoon of baking soda can help reduce the tartness of cranberries and, therefore, reduce the need for extra sugar. 

Fresh, frozen, or dried cranberries can be added to pies and cakes. Dried cranberries may need to be rehydrated before being used. Dried cranberries can also be substituted for raisins in many recipes. Fresh Handful of harvested cranberriescranberries are used to make sauces and jellies. When cooking fresh cranberries, they should only be cooked until the skins begin to pop. Chopped fresh cranberries make a colorful addition to salads. They can be a zingy substitute for cherries or pomegranates as well. Fresh cranberries can be frozen and kept in the freezer for up to a year. Frozen cranberries do not have to be unthawed before using. The Cosmopolitan drink is made with cranberry juice. White cranberry juice is made with cranberries that have not yet ripened.

Fresh, dried, or frozen, this is the season to add cranberry, one of our native fruits, to your meals for color, taste, nutrition, and good health. For more information, a beautiful screen saver, and recipes for using cranberry, please visit The Herb Society of America’s Herb of the Month webpage.

Photo Credits: 1) Cranberry fruit (Chrissy Moore); 2) “Wet” cranberry harvesting (Public Domain); 3) Cranberry flower (Public Domain); 4) Elizabeth Lee, founder Ocean Spray company (Public Domain); 5) Cranberry supplement (Public Domain); 6) Cranberry fruit and plant (Chrissy Moore); 7) Cranberry fruit (Public Domain).

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

References

Alfaro, Danilo. 2021. What are cranberries. Accessed 10/11/22. https://www.thespruceeats.com/what-are-cranberries-5199220

Cranberry Institute. n.d. About cranberries. Accessed 10/4/22. https://www.cranberryinstitute.org/cranberry-health-research/library/category/new-researchCranberry 

The cranberry story. n.d. Accessed 10/17/22 https://www.nj.gov/pinelands/infor/educational/curriculum/pinecur/tcs.htm

Filipone, Peggy Trowbridge. 2019. Cranberry cooking tips. Accessed 10/11/22. https://www.thespruceeats.com/cranberry-cooking-tips-1807845

Griffin, R. Morgan. 2021. Cranberries and your health. Accessed 10/11/22. https://www.webmd.com/diet/supplement-guide-cranberry

Mount Sinai. n.d. Cranberry, Vaccinium macrocarpon. Accessed 10/11/22. https:// www.mountsinai.org/healthlibrary/herb/cranberry#:~:text=Aspirin%3A%20Like%20aspirin%2C%20cranberries%20contain,drink%20a%20lot%20of%20juice.

Natural History of the American Cranberry, Vaccinium macrocarpon Ait. Accessed 10/4/22. http://www.umass.edu/cranberry/downloads/nathist.pdf

University of Maine Cooperative Extension. n.d. Cranberry facts and history. Accessed 10/11/22. http://extension.umaine.edu/cranberries/cranberry-facts-and-history


Maryann is the Secretary of The Herb Society of America and a Texas Master Gardener. She is a member of The Society’s Texas Thyme Unit in Huntsville, TX. Maryann is also a certified Native Landscape Specialist. She lectures on herbs and plants and does the herb training for several Master Gardener programs. She gardens among the pines in the Piney Woods of East Texas.

The Power of One: A GreenBridges™ Story

by Debbie Boutelier

(Editors’ note: This article originally appeared in a recent HSA newsletter. It has been edited for clarity for this post.)

Pipevine swallowtail butterflyIn a recent GreenBridges™ presentation, I mentioned the power of one several times. I’d like to share a short story about how the power of one worked in my GreenBridges™ garden. My garden was certified a number of years ago, and I have been slowly incorporating more native plants into my landscape. (We all NEED a reason to buy more plants, right???) 

When COVID hit, and we all had to stay home more, I decided it was time to kick my garden projects into full speed and actually complete those projects that had been in the planning stage for a while. (I’m not going to admit how long they were in the planning stage, so don’t ask!) I made a pledge to myself at that time that at least 90% of the plant material to finish these projects would be natives. I knew a lot of our local natives, but it was so much fun researching the lesser known species and then actually finding them. 

Monarch caterpillarFast forward to this past spring. When the weather started warming up, I noticed more pollinators busy in the garden collecting nectar from the early blooming plants. THEN, I noticed the number of butterflies that were enjoying my garden. Oh my gosh, for several weeks, I would go out into the garden and literally feel like I was in a butterfly house at a botanical garden! The butterflies swarmed around me as I worked in the beds. It made my heart so happy! I wish I had made a video, but I was living in the moment. There were different swallowtails, gulf fritillaries, skippers, hairstreaks, Eastern tailed-blues, sulfurs, American painted ladies, viceroys, buckeyes, and some I did not recognize. I enjoyed their presence immensely. Even though that period was totally glorious, I still have good numbers of the winged beauties visiting daily. 

Gulf fritillary on buttonbush flowerMy granddaughter and I enjoyed raising swallowtail and gulf fritillary caterpillars this summer. We  released 47 swallowtails and nine fritillaries. The swallowtails slowed down after having eaten every morsel of parsley, dill, and fennel in my garden. I saw more fritillaries at that time of the season as they voraciously attacked the passionvine. By the end of the summer, those vines were leafless, but that’s fine with me. I know they will be back next year to provide for the new generations.

I also need to mention the bees. They have also immensely enjoyed the bounty in the garden. Earlier in the season, my granddaughter and I stood under the Vitex trees while they were blooming and listened to the buzzing. The trees were alive with movement and sound! Even though the Vitex agnus-castus is not native to our country, it is still welcome in my garden for the amount of nectar it provides for the winged visitors.

Bee on Echinacea flowerThough just about over, this has been a spectacular gardening season. I truly believe that each of us can make a difference right where we are. The effort is so worth it!

It is easy to get your garden to be a certified GreenBridges™ garden. The application is on The Herb Society of America website: https://www.herbsociety.org/get-involved/greenbridges-initiative.html  Just answer a few questions and take a few pictures to send with the application. We are actively building green bridges across communities, towns, cities, regions, and the entire country. Let your power of one join with the rest to make a huge difference for our native plants and pollinators.

Photo Credits: 1) Pipevine swallowtail (Alabama Butterfly Atlas); 2) Monarch butterfly caterpillar (Christopher Upton, US National Arboretum); 3) Gulf fritillary (TexasEagle, CC BY-NC 2.0); 4) Bee on Echinacea flower (Christopher Upton, US National Arboretum).


Debbie Boutelier is The Herb Society of America’s GreenBridges™ Chair and HSA Past President. She is an Alabama Advanced Master Gardener and has studied the medicinal uses of herbs for many years, completing a three-year intensive study of the medicinal aspect of herbs at the Appalachian Center of Natural Health. Debbie now teaches nationally and presents seminars and workshops on the many aspects of herbs, organic gardening, nutrition, and other garden related topics. Debbie’s herb passion has led to the creation of her small cottage herb business, Rooted in Thyme Apothecary.

Well, Well, What Do We Have Here? A Tale of Two Acorus Species

by Erin Holden

Tall, thin green leaves with a whitish-greenish spadixWhile doing research for a presentation on herbal uses of native plants, I decided to look more into a plant I’d learned about in herb school, sweet flag (Acorus calamus). This strongly aromatic aquatic plant has long been my favorite warming digestive bitter for those times when I overindulge in a huge meal (I’m looking at you, Thanksgiving). The flavor is warm, pungent, bitter, and spicy in a black-peppery way – the flavor sort of fills up your mouth and is warm all the way down to your stomach. But as I dug deeper into the research, I discovered I’d been wrong all this time about the origin of the Acorus species I’d been using. It turns out that A. calamus is native to Europe, temperate India, and the Himalayan region, while the native species is A. americanus (also called sweet flag), although the two species look so similar that even some scientists are unsure of which species they’ve studied and reported on. There still isn’t much consensus among taxonomists as to what differentiates these two – some even classify them as the same species (Boufford,1993; eFloras, 2008). Let’s take a deeper look at the similarities and differences between these two plants. 

There are many common names for sweet flag from all over the world (Daglan, 2014), many of which describe either the flavor of the root (like bitter, sweet, pepper) or its watery habitat:

Muskrat_eating_plant Linda Tanner via wikimediaAbenaki: mokwaswaskw (muskrat plant)

Ayurvedic Tradition: vacha 

Cheyenne: wi’ukh is e’evo (bitter medicine) 

Chinese Medicine: shui chang pú (watery flourishing weed)

English: sweet flag, calamus 

Hudson Bay Cree: pow-e-men-arctic (fire or bitter pepper root) 

Penobscot and Nanticoke: muskrat root

Micmac: ig gig’wesukwul (muskrat root)  

Pawnee: kahtsha itu (medicine lying in water) 

Many Native American names connect Acorus with muskrats. According to Sue Thompson’s dissertation on Acorus (as reported by Daglin, 2014): 

There seems to be “a closely linked ecological relationship between Native Americans trapping muskrats and using Acorus, muskrats eating Acorus, and Acorus. Muskrat feeding habits may in part be responsible for the dispersal of Acorus, and Native Americans may have intentionally planted Acorus both for their own medicinal use and to ensure food for the muskrat, which was economically valuable to them (Morgan 1980). Thus, the many Native American names for Acorus, which involve muskrat as a root word, may reflect an important economic and ecological relationship among man, plants, and other wildlife.”

A border planting of tall, thin green Acorus calamus leavesBoth species are perennial, grow in zones 4 to 10, have 1’–3’ tall iris-like leaves, and can spread 1’–2’. They bloom April through June, and like full sun to part shade. The inflorescence is a green spadix with no spathe (a spathe is a hood-like structure, like the white part of a peace lily). Both A. americanus and A. calamus are freshwater aquatic plants that grow in medium to wet soil and can grow in up to nine inches of water. They’re both easily propagated by root/rhizome divisions in the spring. Since they are aquatic plants, they can be used in water gardens, ponds, or rain gardens. They can also grow in regular garden beds as long as they get adequate water, so they’re very versatile if you’re looking for tall, straight leaves (Missouri Botanical Garden, 2022).

Although the two species look very much alike, there are some subtle differences you can use to tell them apart. A. calamus has leaves with one prominent vein and undulate (wavy) margins, does not produce fruit, and will “appear to have a shriveled ovary” in late summer, whereas A. americanus has leaves with two to six veins and smooth margins, produces small green berries, and has swelling ovaries in late summer (Dalgin, 2014).

There are also some unseen differences between the two. It turns out that A. americanus is a fertile diploid species and contains almost no phenylpropanoids, a chemical family whose members play a role in the flavors and aromas of cinnamon, cloves, nutmeg, and sassafras. A. calamus is a (mostly) sterile triploid (there are some populations of a fertile diploid phenotype in Asia that are morphologically distinct from the North American A. americanus). In addition, 13% of its volatile oil fraction is made up of those phenylpropanoids, one of which is β-asarone.

Botanical illustration of Acorus calamusThis chemical distinction is important, because β-asarone has demonstrated procarcinogenic tendencies (meaning it could metabolize into a cancer causing compound), and the FDA has banned the use of “calamus, calamus oil, or extract of oil in food,” although these studies used high levels of isolated β-asarone and not “suggested doses of the whole plant in terms of mg/kg of body weight” that an herbalist would recommend. However, since A. americanus has little to no β-asarone, it’s been suggested that this species is safe to consume (Dalgin, 2014).

Sweet flag is an important plant for many native peoples. One writer said it is “considered so sacred [to the Cheyenne] that only qualified Sundance priests [can] collect it,” and it “may be the most important herb in Penobscot pharmacology” (Dalgin, 2014). 

Historically, the Dakota used a paste on their faces to “instill fearlessness and provide stamina” in battle and chewed the rhizomes to enhance endurance “during the wars of the 20th century” (Dalgin, 2014). 

Other uses for the plant include: colds, flu, and sore throat; as a tonic; for intestinal pain and as a carminative (dispels gas); as a stimulant when tired; toothache; an analgesic for muscle cramps/spasm; and in ceremonial/religious rituals.

Tall, thin leaves of Acorus americanus growing along the bank of a streamColonists also used Acorus, and Eclectic physicians (doctors in the 1800s) incorporated it into their materia medica (list of medicinal substances). Eventually, it made its way into the first edition of the  Dispensatory of the United States in 1833 (Osol et al, 1833), which cataloged drugs used by U.S. pharmacists at the time. These groups used it pretty much the same way that Native Americans use it: as a carminative, for weak digestion and flatulent colic, as a sialagogue (stimulates saliva production) and as “breath perfume,” a warming aromatic bitter, and externally for ulcers that wouldn’t heal (Dalgin, 2014). 

Some modern herbalists who use both species say that, because of its higher volatile oil content, A. calamus targets the gastrointestinal system more specifically, while A. americanus has a “more balanced” action on the whole body—working equally on the gastrointestinal and nervous system, as an expectorant (which helps clear gunk from the lungs), spasmolytic (calms spasms), and antitussive (Daglin, 2014).

Now that I know about A. americanus and its different effects on the body, I’m interested in experimenting with the two species. I’ve also planted it out in the Native American bed in the National Herb Garden. I wonder if we should also invest in a muskrat.

Photo Credits: 1) Acorus calamus inflorescence (E. Holden); 2) Muskrat (Linda Tanner, via Wikimedia ); 3) Acorus sp. used as a mass border planting (KENPEI, via Wikimedia  ); 4) Two prominent veins and smooth leaf margins of A. americanus (E. Holden); 5) The prominent midvein and undulate leaf margins of A. calamus (E. Holden); 6) Botanical illustration of A. calamus (Creative Commons, Rawpixal LTD); 7) Acorus americanus growing along a stream bank (Ryan Hodnett, via Wikimedia)

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments. 

References 

Boufford, D. E. 1993+. Acorus. In: Flora of North America Editorial Committee, eds. Flora of North America North of Mexico [Online]. 22+ vols. New York and Oxford. Vol. 3. Accessed 10/5/22. Available from http://beta.floranorthamerica.org/Acorus

Dalgin, R. 2014. Acorus calamus and Acorus americanus. Integrative Herbalism: Journal of the Vermont Center for Integrative Herbalism. Summer, 30-78.

eFloras. (Internet). 2008. Acorus calamus. Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA. Accessed 10/5/2022. Available from http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200027130

Lady Bird Johnson Wildflower Center. (Internet). 2015. Acorus americanus (Raf.) Raf. Accessed 1/7/2022. Available from https://www.wildflower.org/plants/result.php?id_plant=ACAM

Missouri Botanical Garden. 2022. Acorus calamus. Accessed 1/7/2022. Available from https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=276172

Orsol, A., C. H. LaWall, F. Bache, G. B. Wood, G. E. Farrar, H. C. Wood Jr., and J. P. Remington. The dispensatory of the United States of America. Grigg & Elliot: Wisconsin. Available from https://www.google.com/books/edition/The_Dispensatory_of_the_United_States_of/xikzAQAAMAAJ?hl=en&gbpv=1


Erin is the gardener for the National Herb Garden at the U.S. National Arboretum in Washington, D.C. She is a member of the American Herbalists Guild, United Plant Savers, and a member-at-large of the Herb Society of America.

400-Year Old Seeds, Nuts, and Other Artifacts—Archaeological Plant Finds From Jamestown, Virginia

By Leah Stricker

Did you know that seeds, nuts, and even leaves can survive in the ground for many years, even millennia? Paleoethnobotany, the study of archaeologically recovered plants and plant elements, can tell us many things about how humans have interacted with plants throughout history. Archaeobotanists seek to answer questions like: 

“What were the people of this culture eating?” 

“How were plants harvested?” 

“Were seeds and nuts being stored in specific places on a site?” 

“How were meals prepared?” 

“What was the role of plants in medicinal practices?”  

“Which types of plants were used as construction material, fuel, or cooking fires?”

“How did this plant come to be domesticated?”

Historic Jamestowne

Aerial view of Historic Jamestowne

Of course, there are numerous other research avenues that archaeobotanists study, but the above questions are some of those that archaeologists working at the site of America’s first permanent English colony, Jamestown, have pondered as they have recovered amazing finds from the site. The Jamestown Rediscovery archaeological project is an ongoing archaeological investigation of 22.5 acres of Jamestown Island in Virginia. The land was occupied by various Virginia Indian groups (see Note) prior to the arrival of the English and other Europeans. By 1607, the Powhatan tribe had become the most powerful group in the region, and they accessed the island seasonally. Wahunsenacawh, the chief whom the English called Powhatan, had centralized power from a number of individual groups, and he ruled from the village of Werowocomoco, a site not far from what became James Fort. Archaeological work at Jamestown indicates that there was much interaction between these two groups during the fort period (ca. 1607-1624), both collaborative and destructive. The botanical remains currently under investigation support finds like Virginia Indian-produced ceramics, shell beads, and locally made bone and stone tools, including over 400 projectile points, highlighting this volatile relationship. 

Recent botanical work at Jamestown Rediscovery was initiated thanks to funding from the Surrey Skiffes Creek Curation, Conservation, and Research Collection Plan. An ambitious project is underway that includes many facets, hopefully to be covered in future posts! This blog will focus on some of the recently identified and cataloged macrobotanical material, or plant artifacts that can be seen with the naked eye. These seeds, nuts, and other plant elements have survived for so long, because they have been preserved in one of two ways. If the seeds or other plant parts were burned, they became carbonized material instead of organic. They are no longer subject to microbial activity, and they will survive as tiny artifacts for a very long time. Other seeds and plant parts are preserved, because they were deposited and found in waterlogged environments. Similar to a shipwreck, if organic items like seeds or wood are waterlogged, microbes that need oxygen to survive are not present to break down the material.

At the beginning of this project, only a few formal archaeobotanical analyses had taken place using samples from Jamestown. These began to highlight the use of local plants, and perhaps the most notably recovered evidence from only three tiny seeds dating to ca. 1610–1617, the presence of tobacco in seventeenth-century Virginia.

Tobacco seed

Tobacco seed

This find confirmed what researchers had investigated through historical documentation. Ralph Hamor, Secretary of Virginia, recorded in 1612 that John Rolfe began experimenting with plantings of tobacco seeds he had gathered in the Caribbean. While there was a local variety of tobacco (Nicotiana rustica) already growing in Virginia, it was considered too strong and bitter tasting by the English. Rolfe had imported and developed Nicotiana tabaccum, the tobacco variety that became the primary export from Virginia from the seventeenth century until the mid-2000s. 

The botanical finds from Jamestown analyzed and reported on by professional archaeobotanists have now been cataloged into Jamestown’s digital database system. This allows curators to understand the assemblage of botanical material on the whole instead of within the individual reports. Other finds, recovered by archaeologists during regular excavation and screening practices on the site, have also been cataloged, and their species identified, when possible. This data shows us some intriguing information. 

1,779 seeds have been found on the site recovered by archaeologists and analyzed by archaeobotanical experts. Only 317 of these are unidentified. Of the others, over 30 species are represented, overwhelmingly locally found varieties. Some of the most commonly represented species include Cucurbita sp. (pumpkin or squash), Passiflora incarnata (passionflower), Diospyros virginiana (persimmon), Vitis sp. (grape), Vaccinium sp. (blueberry), and Zea mays (corn).

Nutshells during sorting process. On the left are black walnut shells, on the right are hickory nut shells

Nutshells during sorting process. On the left are black walnut shells, on the right are hickory nut shells

5,155 nut shells have been recovered from the site. Only 93 are unidentified. Of the others, only six species are represented. The nut finds are almost entirely hickory and black walnut, both locally available species. Only a small number of acorns (Quercus sp.) have been recovered

Other plant parts, including grape vines, leaves, pumpkin rind, pine cones, and many wood fragments—both cut, perhaps, from construction of the palisade walls or early mud and stud structures, and naturally occurring woods, like twigs—build a bigger picture of the types of foods consumed and other ways in which plants were being used at Jamestown 400 years ago.

Wood, possibly staves to a small cask

Wood, possibly staves to a small cask

The assemblage indicates that the colonists were consuming locally available fruits and nuts, pumpkin or squash, and corn. The colonists, more than once, wrote that supplies sent from England were spoiled or full of worms. They would have needed to supplement their diet with foods they could find locally. Corn was written about as a food, but perhaps more often, corn was referenced as a resource that was taken or given, depending on the political nature of the day.

Many of these species are mentioned by the colonists in their own records. The grape seeds and vine (Vitis sp.) may have been part of the first attempts to make Virginia wine. John Smith records these early efforts but indicates that the product was not as good as what was available in Europe at the time. However, in August, 1619, the newly established Virginia House of Burgesses codified grape production by requiring households to plant and cultivate at least 10 grape vines yearly.

Passiflora sp. seeds

Passiflora sp. seeds

Smith also wrote about a fruit that the inhabitants call Maracocks [was a]…pleasant wholesome fruit much like a lemon.” Here, he is describing the fruit of the purple passionflower or maypop (Passiflora incarnata), a species related to tropical passionfruits (Passiflora edulis, P. ligularis). 

It is not known whether the English would have prepared the hickory nuts in this way, but Smith also records pawcohiscora, or hickory milk, as a substantial beverage consumed by the Virginia Indians. The nuts were ground into small pieces and then steeped in water, not dissimilar from today’s almond, soy, and oat milks!

Hickory nuts (Carya sp.)

Hickory nuts (Carya sp.)

Although many of us learn about the “three sisters”—corn, beans, and squash—being the predominant diet of many Native American tribal groups, this does not appear to have been the case, at least at James Fort. Beans are represented by only two seeds in the assemblage. This could be due to the nature of food preparation and preservation of beans, but corn and squash are found in much greater numbers, and more parts of the plant have been recovered. 

More work is currently underway that will contribute to this initial data, continuing to build upon our knowledge of plants and how they were used in seventeenth-century Virginia. Please join us at Historic Jamestowne and see archaeology in action! We are open seven days a week and would love to share our finds with you. Learn more at https://historicjamestowne.org/.

Historic Jamestowne

Historic Jamestowne

Author’s Note: Jamestown Rediscovery uses the term “Virginia Indian,” because we’ve been told that is what the tribes (at least the individuals we have relationships with) call themselves. I am sure that there is a wide variety, even amongst Virginia tribal members as to preferences, but that is what we go with institutionally.

Photo Credits: All photos courtesy of Jamestown Rediscovery.


Leah Stricker is the Curator of Jamestown Rediscovery, Historic Jamestown, Preservation Virginia. She earned a Masters of Science from the University College London and a B.A. and B.S. from the VA Polytechnic Institute and University. She has held numerous positions within the field of archaeology both in the United States and abroad.

Olbrich Botanical Gardens’ Indigenous Garden

by Erin Presley, Olbrich Botanical Gardens Horticulturist

A narrow stone path through tall squash, corn, and milkweed, with a rustic sapling trellis.Olbrich Botanical Gardens is a 16-acre, free admission public garden in Madison, Wisconsin, in the heart of the ancestral lands of the Ho-Chunk people. The Ho-Chunk, or “People of the Sacred Voice” historically lived in southern Wisconsin, from the far southwestern corner of the state along the Mississippi River nearly up to Green Bay. This is fertile land with rolling hills and scenic bluffs where the Ho-Chunk lived in permanent villages. In fact, their oral tradition simply states, “We have always been here.” 

The area around Madison, known as Dejope or “Four Lakes,” is especially significant for the Ho-Chunk because of its abundant fresh water and resources. This land proved equally attractive to white settlers, and the Ho-Chunk were forcibly removed and Madison’s extensive lakeshore was quickly developed. In the early 1900s, Madison attorney and philanthropist Michael B. Olbrich recognized how private development would soon limit everyday people’s access to the lakes, and in 1921, he purchased over half a mile of Lake Monona shoreline property. He envisioned a sweeping park with gardens, a respite from busy workaday life, allowing everyone to be nourished by “something of the grace and beauty that nature intended us all to share.” Over the decades, additional property was purchased and consolidated within the city of Madison’s park system, and the first gardens were developed starting in the 1950s.    

A group of people in a garden listening to a presentation.Especially in Olbrich’s Herb Garden, it’s vitally important that we grow, show, and interpret plants that all types of people identify with. Herb lovers know that edible plants can act as a universal language, uniting people and making them feel at home across cultural borders. In this spirit, the Herb Garden has hosted many creative collaborative gardens over the years. Most recently, an Indian-style garden created with owners of an Ayurvedic spa oozed tropical flair with ginger and turmeric, eggplant, bitter melon, and elephant ears. 

Our partnership with Ho-Chunk tribal members began in 2020 as we brainstormed with Indigenous chefs and food activists, community organizers, and university professionals and students to envision an interactive Indigenous Garden. A walk through the “Three Sisters Living Tunnel” would invite guests to immerse themselves in dangling beans and towering corn and sunflowers. An integral part of the project would involve fun activities to draw in community members and give everyone a taste of Ho-Chunk culture.

We started with a literal “taste” when we hosted two milkweed soup samplings in summer 2021. Not many people know that the unopened flower buds of common milkweed, Asclepias syriaca, are edible! Ho-Chunk people celebrate them as a seasonal food known as mahic (maw-HEENCH), collected in bud before they open and turn pink, and incorporated into a brothy soup with green beans, ham or bacon (optional), and, arguably, the best part—tiny dumplings. 

Our interns foraged for milkweed buds, carefully scouting for and avoiding buds that already had tiny monarch eggs clinging to them. Once picked, the buds are soaked in salt water to clean them and to leach some of the milky latex before making the soup (see recipe below). The sample sessions were a hit with over 300 people served and great conversations wafting through the garden! A woman told us how she missed the sound of the Ho-Chunk language since her husband of many years, a Ho-Chunk man, had passed, and came hoping to hear the language spoken. A veteran related his visit to France to honor the graves of Ho-Chunk soldiers he had fought with. And, a 20-something Ho-Chunk guy from the neighborhood popped in just saying, “Hey, cool, I saw on Facebook you were serving mahic!” 

A garden sign with the English and Hoocak words for various plants.We also wanted to highlight the endangered Ho-Chunk language, since there are only 200 fluent speakers and only 50 are the older people who grew up speaking Ho-Chunk. At Olbrich, we are lucky to have on our staff Rita Peters, a 24-year-old college student of Ho-Chunk and Menomonee descent. Rita, known as Xoropasaignga (hodo-pa-SIGN-ga) or Bald Eagle Woman, is at the heart of the Indigenous Garden. She does everything from sowing seeds and harvesting sweetgrass to developing events and educational seminars. Rita worked with her aunt, a language apprentice, to create bilingual signage that even links to a YouTube recording of the words being spoken aloud. Here is the link to the video: Ho-Chunk language plant name recording from Olbrich YouTube channel

We had a hot summer, so with occasional irrigation, the garden grew to unimagined heights! The sunflowers topped out at 16 feet, with Ho-Chunk red flint corn—sourced from the Ho-Chunk Department of Natural Resources—not far behind. As harvest season approached, we planned for our fall celebration, a drop-in sweetgrass braiding activity. 

Sweetgrass, Hierochloe odorata, is a fine textured, running grass that likes moist conditions in full sun. It is difficult to contain in most garden situations, so commercial growers or hobbyists typically grow it in raised beds, but at Olbrich, we have a large colony that inhabits our rain garden. The bluish green leaf blades grow to about 12 inches long by mid-June and carry an intoxicating fragrance reminiscent of vanilla. The grass is harvested and dried, then made into baskets or braids. Sweetgrass, known as cemanasge (CHAY-ma-nas-gay), is used ceremonially in Native cultures, but it is also appropriate for anyone to carry in a more everyday fashion. A sweetgrass braid is always made with good intention and then can be carried in any place that benefits from an infusion of positive energy, protection, and fragrance! So, we were able to teach people to make their own braid and also to show off the fruits of our harvest. 

Two women with large black containers full of picked sweetgrass blades.As winter approached, we carefully saved seeds for the Indigenous Garden in 2022. Our milkweed soup day in early June attracted more than 330 guests! This year we are extending the Garden’s reach by collaborating with Ho-Chunk Gaming Madison, the biggest employer of Indigenous people in our area. We hope that partnerships like these will create an ever-growing network as Olbrich continues to focus our efforts on ensuring that everyone feels at home in these beautiful gardens here in Dejope. 

To learn more about the Indigenous Garden check out these additional links:

PBS Wisconsin recording of Indigenous Garden presentation by Erin and Rita

Media coverage from local TV station

MILKWEED SOUP:

Ho-Chunk people celebrate the foraging season for common milkweed flower buds, known as mahic in the Ho-Chunk language. The mahic is cooked up into a delicious brothy soup with other vegetables and tiny dumplings!

Prep the common milkweed (Asclepias syriaca):

Pick milkweed flower buds prior to flowering before they turn pink, usually around mid-late June. Once they turn pink they become bitter. Only take about one fourth of the buds to leave plenty for butterflies. You can use the buds and the tiny top set of leaves.  Wash well, then soak in salted water for at least half an hour, rinse, and drain.  Milkweed can be frozen for use later in the year. 

Prepare the soup:

A woman ladling green milkweed buds into a stainless steel colander.Use equal parts of water or broth and milkweed flower buds.  You can add other vegetables (green beans, corn, carrots) or ham/bacon.  Bring broth to a boil and add milkweed or other veggies.  Simmer for 30-40 minutes until milkweed and veggies are tender.

Dumplings:

Dumplings or gnocchi are a fun addition!  Small dumplings can be made with a pinch of water mixed with a pinch of flour and rolled into a small dumpling about the size of a fingernail.  Toss individual dumplings into the soup as it simmers and cook 20 minutes until the middle of the dumpling is cooked. 

Photo Credits:1) Indigenous Garden exhibit at Olbrich Botanical Gardens’ Herb Garden; 2) Visitors learning about the Indigenous Garden; 3-5) Green milkweed flower buds on the plant, picked, and prepared as soup; 6) Interpretive sign with English and Hooca̧k words for various plants; 7) Three sisters (corn, beans, and squash); 8) Ho-chunk red flint corn; 9) Tall sunflowers; 10) Sweetgrass harvest for braiding workshop; 11) Rita makes mahic, milkweed soup. All photos courtesy of the author.


Erin Presley left her heart at Olbrich Botanical Gardens while interning there in 2005.  After earning a B.S. in Horticulture from the University of Wisconsin-Madison she gardened for nearly a decade in the private sector before returning to Olbrich in 2014, where she manages the Herb, Woodland, and Pond Gardens. In addition to teaching at OBG, Erin loves talking about plants and collaborating with herb societies and master gardeners. She has appeared on the PBS series Let’s Grow Stuff and Wisconsin Public Radio’s Garden Talk, and is a contributor to the print and online content of Fine Gardening magazine.

The Least I Can Say about Texas’ Native Bees

by Vicki Blachman, South Central District Member at Large

Honey bee on a yellow flowerThere are over 20,000 bee species in the world.  Of those, close to 4,500 are considered native to the U.S., and up to 1000 are native to Texas (I typically say “over 800”). They’re currently classified into seven families, of which six are represented in Texas. Our native bees range in size from nearly an inch long down to smaller than a peppercorn. I’ve tried to limit the scope of this article to the least I can say given that “the native bees of Texas” is a broad topic well suited to the size of our state.

As for that iconic golden yellow and black striped honey maker, the honey bee (Apis mellifera) is non-native but well established. As described by Michael Engle in 2009, it also appears to have at least one extinct ancestor (A. nearctica) that lived in North America 14 million years ago. Our challenge is that those hairy-eyed honey bees get all the love, and only recently have natives been recognized for their intrinsic value to local biomes and as the workhorses they are. Their PR needs our help.  

Bumblebee on a pink flowerHow many people even know native bees exist? They’ve pollinated every single flowering plant in North America until the 1600s when the honey bee was imported. They’re considered at least three times as effective as honey bees for pollination. Some pollinate plants that honey bees can’t, or pollinate certain crops up to 20 times more effectively. Some, like the bumble bee, are capable of buzz pollination, a technique that honey bees lack. The takeaway? Our native bees have co-evolved over time with native plants to be mutually beneficial and mutually dependent – lose one and the other will be lost as well.   

The terms “native” and “solitary” are often used interchangeably, but not all native bees are solitary, nor are all solitary bees native.  A solitary bee will mate, deposit and provision her eggs, then continue laying eggs until her death four to eight weeks after her own emergence.  Those eggs are left alone to grow and pupate, before emerging the following spring or early summer to repeat the cycle all over again.  It’s often said each solitary bee is her own queen.

By contrast, our native bumble bees are said to be social or semi-social, having the presence of two generations in a single nest at the same time.  Honeybees are called eusocial, or “true” social, due to multiple generations of individuals present, each individual having a specific role to play in the collective hive.

There are solitary bees that are non-native, bees and bee products having been imported freely until a 1922 Honey Bee Importation Law was passed. But that legislation applies to honey bees; solitary bees, which do not produce honey, continue to be imported for research and subsequent commercial use. For example, hornfaced bees (Osmia cornifrons) were first imported from Japan to Utah in 1965, but did not survive. In 1976, they were imported again into Maryland where they still thrive in a climate more like that of their home in central Japan.  The delightfully named shaggy fuzzyfoot bee (Anthophora pilipes villosula) even more recently has been imported from Japan as a managed species for commercial blueberry and other fruit pollination.

Green hollow stem of Oenanthe crocataSome solitary bees will form aggregations where nesting conditions are favorable. While a large number of individuals may be found using the site, only a very few species are actually communal, meaning they actively help each other. Dependent on their environment, the family Halictidae even has the unusual ability to switch between being social or solitary!  

The vast majority of native bees are ground nesting.  Some make cells of mud, bits of leaves or petals, resin, hairy plant fibers, wood dust, cellophane-like secretions applied with their tongues, or silk-like secretions from thoracic glands. These are placed in tunnels in the ground, abandoned rodent burrows, hollow reeds, bamboo, logs, pithy stems, softwood structures, and even holes in bricks or other man-made items such as hand tools and equipment.

Greenish halictid bee on a purple flowerWhile man-made bee houses may have benefits, in order to avoid predation and reduce susceptibility to disease they should be scattered about the site rather than clustered together.  Bee houses should have a guard of chicken wire, or other material with bee sized holes, across the opening to prevent predation by birds. The openings should face the sun in the morning and have protection from rain and insulation from extreme cold if they’re not placed inside to overwinter.  Under the Texas Death Star, it can also be beneficial to have plants growing nearby that provide afternoon shade. Habitats should also include a source of moisture and shelter from wind.  In the fall, “leave the leaves”, as well as stems and grasses, for shelter.

In closing, I repeat the takeaway I’m certain many of you already knew.  Our native bees have co-evolved over time with native plants to be mutually beneficial and mutually dependent – lose one and the other will be lost as well.   

RECOMMENDED RESOURCES:

https://www.fs.fed.us/wildflowers/pollinators/animals/bees.shtml

http://w3.biosci.utexas.edu/jha/landowner-naturalist/texas-pollinator-guides

https://tpwd.texas.gov/huntwild/wild/wildlife_diversity/nongame/native-pollinators/bumblebee-id.phtml

https://bugguide.net/node/view/475348

Photo Credits: 1) Apis mellifera (Ivar Leidus via Wikimedia); 2) Bumblebee (Niek Sprakel, public domain); 3) Osmia cornifrons (Beatriz Moisset via Wikimedia); 4) Cellophane bee emerging from its ground nest (NY State IPM Program at Cornell University); 5) Hollow stems provide nesting sites to solitary bees (Alex Lockton via Wikimedia); 6) Buzz pollination by a halictid bee (Bob Peterson via Wikimedia)

Gather Ye Redbuds While Ye May – A Colorful Harbinger of Spring…and Edible, Too!

by Karen Cottingham

Eastern_Redbud_by Dan Keck via wikimediaHere in Texas, there’s a saying: “We have two seasons – summer and winter.” That’s not quite true; but if you’re not paying attention, spring can slip right past. And the last thing I want is to miss a single day of our glorious, but ephemeral, spring. 

The nights here are still cold – sometimes approaching freezing – but the robins have arrived, so I know springtime is near. It’s time to listen for a hushed prelude to seasonal change, time to look for intimations of life beginning to stir. Every few days, this calls for a visit to the two redbud trees in my Houston neighborhood to check the trunks and bare branches for any evidence of tiny pink flowers. Nothing to see for weeks on end; then suddenly, here they are – scattered crimson buds emerging straight from the furrowed bark, swelling with life, and some already unfolding their delicate pink wings. In a week or so, the branches will be covered with a dazzling display of vibrant spring color. Heart-shaped leaves of bronze, crimson, or vivid chartreuse will soon follow and add to the brilliant Eastern redbud by Melissa McMasters via wikimediaspectacle. 

Taking a look at the distribution map of our native redbuds, a similar burst of color might announce spring’s arrival for many of our HSA members. North American redbuds fall into two groupings, each with a number of regional varieties – Cercis canadensis, or Eastern redbud, and Cercis orbiculata, the Western redbud group. Several additional redbuds are native to Southern Europe, the Mediterranean region, and central Asia; collectively, these small leguminous trees make up the entire Cercis genus.

Many of you living in redbud’s distribution may still be snowed in or are impatiently waiting for the ground to thaw so you can prepare your garden for planting. If you’re feeling restless, just imagine the anxiety of previous generations reliant on early crops to replenish their dwindling winter stores. And then imagine their relief and delight to see the first signs of the approaching spring. 

Distribution of Cercis orbiculata (left) and C. canadensis (right).

Many crop-growing Native Americans considered the redbud just this sort of “seasonal indicator,” a long-awaited sign that fresh food would soon be plentiful. For some, the vibrant blossoms were even believed to hasten the arrival of warm weather. Members of the Kiowa tribe, for example, decorated their dwellings with redbud wreaths and twigs to help “drive out the spirit of winter.” 

Eastern redbud in full bloom with small pink blossomsWhile its ability to awaken a slumbering spring makes a lovely story, experience also proved that a blooming redbud can be dangerously misleading. According to Cherokee historian David Cornsilk, the Eastern redbud is known as Da-yi-go-gi, or “Liar,” in the Cherokee language. Don’t be deceived, the elders warn, by the Liar, the first tree to blossom in the spring. Da-yi-go-gi may put on a dazzling display against the dun and drab forest background, but it’s not always a reliable signal that winter is over. If precious seeds were planted based on the false promise of the blooming redbud, the tender plants might well be lost to a later hard freeze. It’s better to resist, for a while longer, the exuberance of Da-yi-go-gi.

Appalachian folklore also warns against naively trusting the early blooming redbud; a “redbud winter” refers to the cold snap that frequently occurs just after the redbuds bloom. 

As pioneers moved into the Appalachian Mountains, the native redbud trees played another important “indicator” role. Much of the soil there is acidic and too poor to sustain crops. Settlers soon learned that redbuds growing in a “cove” or “draw” indicated a limestone-rich basic soil suitable for successful farming.

Eastern_redbud_fruit_SEWilco via wikimediaNative Americans, along with the early settlers, also found ways for redbud to supplement their supply of food. Flowers, newly emerged leaves, young seed pods, and mature seeds are all edible. Even the twigs have a place in food preparation, being used so often to season game in southern Appalachia that the trees there are called “spicewood.” Traditionally, the flowers are eaten straight off the tree, but they have also been used for salad garnishes, teas, jellies, and pie fillings. Peter Kalm, the American agent of Linnaeus, called redbud the “sallad tree,” because its flowers were so often eaten in salads. 

Knowing this, I was thrilled to reach up, pick a tiny flower, inhale deeply, and pop it into my mouth. I’d been looking forward to this moment for months since I first read that redbud blossoms are not only edible, but are also delicious. The little flower emitted a strong floral fragrance that reminded me of honey. It was delightfully crunchy; floral, but in an out-of-focus, unrecognizable way; and sweet with a tangy lemony taste.

Encouraged, I decided to try an unopened bud, and was instantly propelled into my own Remembrance of Things Past moment. The flavor sensation of that little bud was identical to my childhood experience of munching on green peas picked fresh from the field! 

At first, this might sound strange, but it actually makes sense. The species Cercis canadensis belongs to the botanical family Fabaceae, making it a close relative of beans, peas, peanuts, tamarind, and other legumes.

Salad_of_Romaine_lettuce_and_wild_Toothwort,_Purple_Dead_Nettle_and_Redbud_flowers_-_Flickr_-_Jay_Sturner via wikimediaAs an added bonus, redbud flowers have a significantly higher vitamin C content than most common domesticated fruits and vegetables, including oranges. The flowers are also rich in anthocyanins, the antioxidant pigments that give them their magenta/fuchsia color.

If you’re lucky enough to have your own tree, here are a few ways to add redbud surprises to your spring menu (links to recipes follow):

Fresh redbud flowers make a vibrant addition to salads, but also to cakes, quick breads, crackers, muffins, and even pancakes. Pickled buds can be used like capers to garnish a salad, but even better, the rosy-red pickling vinegar can be used for dressings or vinegar-based beverages. There are plenty of recipes on the internet for redbud flower jelly, and it is even possible to crystallize the flowers for a beautiful dessert embellishment. 

One of my favorite recipe ideas is for a cucumber, cream cheese, and redbud flower-filled tea sandwich. Imagine serving that for a springtime “Afternoon Tea!” You could even brew a redbud tisane, adding a bit of lemon to bring out the fuchsia color. A simple syrup of infused redbud flowers makes a lovely floral sweetener for cocktails, herbal waters, or lemonade. And don’t forget to add a redbud cluster as a garnish!

For the devoted forager with access to sassafras, here’s another idea – a goat cheese and coconut milk tart flavored with redbud flowers and newly emerged sassafras leaves. 

And why not really celebrate the arrival of spring by adding a few crunchy pink flowers to a spring roll? Sprinkle the flowers on the rice paper wrapper first so they show in the finished roll, then add other foraged flowers and greens, perhaps some shrimp or fish, and serve with a spicy peanut sauce. 

1200px-Redbud,_Forest-Pansy,_Cercis-canadensis_IMG_7214 S_G_S via wikimedia

The flowering period of redbuds is brief; and in a few weeks, the tree will completely leaf out and start producing seed pods. Supposedly the young leaves taste rather like grass, and the young seed pods taste like snow peas or beans. Either could be added to a stir fry, but I probably won’t try that. As one writer delicately puts it, “The high fiber content may cause some unintended and unwanted digestive consequences.”

The Navajo were said to bury the mature pods in the coals of a fire and eat the roasted seeds. I’m not sure how they would taste, but as far as survival foods go, redbud seeds, at 22-27% protein and 7-8% fat, have excellent nutritional value. The seeds are also rich in antioxidants and the essential fatty acids linoleic and alpha-linolenic acid.

Quercetin, an important antioxidant flavonoid, was actually isolated for the first time from the pods of Cercis canadensis.

Cercis_canadensis,_Forest_Pansy_-_geograph.org.uk_-_2133216 by Jonathan Billinger via wikimediaSo the edible redbud plant parts clearly offered beneficial nutrients to early inhabitants of North America. But that’s not all – redbud bark is rich in therapeutic tannins and is an important medicine for several Native American tribes. Infusions of the bark are extensively used for respiratory congestion, as a cough suppressant, and to treat diarrhea and vomiting. 

In “Lenape Indian Medicines,” a compilation of the plant medicines used by the Lenape, or Delaware, tribe, Glenn McCartlin describes the remedy for vomiting used by his grandmother, Minnie Fouts: “Take six 1-1/2 ft Box Elder limbs that are pointing east. Scrape limbs starting from the end. And take two limbs from Redbud tree, and put in a pan with some cold water and drink it every little while until it quits.” I don’t know about box elder limbs, but a tannin-rich infusion of redbud bark might well have been sufficiently astringent to relieve nausea. 

And for those who suffer from depression in the dark time of the year, the traditional healers in the Ozarks prepare a tea from redbud bark that flushes out the “winter blues.” 

We tend to think of redbud as a beautiful and welcoming harbinger of spring, but it’s actually so much more – a valuable medicine and important source of nutrition, and a lively and tasty addition to your spring menus. I’m reminded of wild-food advocate Euell Gibbons challenging his TV viewers in the 1970s with what seemed to be a preposterous question, “Ever eat a pine tree?” He paused slightly, and then explained to the shocked viewers, “Many parts are edible.” I think he would have loved the colorful and edible redbud! 

I hope you enjoy it as well.

REDBUD RECIPES

Butter-Poached Panfish and Redbud Blossom Spring Rolls https://www.realtree.com/timber-2-table-wild-game-recipes/butter-poached-panfish-and-redbud-blossom-spring-rolls

Eastern Redbud Blossom Jelly Recipe https://www.realtree.com/timber-2-table-wild-game-recipes/eastern-redbud-blossom-jelly-recipe

Edible Redbud Flowers on Ham and Cheese Omelet  https://mysliceofnice.com/f/edible-redbud-flowers-on-ham-and-cheese-omelette

Herbed Watercress Cheese & Wild Flower Crackers  https://www.wildedible.com/blog/herbed-watercress-cheese-wild-flower-crackers

Mskobaskbegit Meweyak (Redbud & Maple Syrup Cakes)  https://www.mrinconranch.com/post/mskobaskbegit-meweyak-redbud-maple-syrup-cakes

Redbud & Cucumber Tea Sandwiches  
http://livetheoldway.com/redbud-tea-sandwiches/

Redbud Flower-Sassafras Tartlet  https://www.feastmagazine.com/recipes/article_987245ba-edc6-11e4-b6c6-9f639630fae1.html

Redbud & Lemon Cornmeal Loaf Cake  https://www.ful-filled.com/2017/03/25/redbud-lemon-cornmeal-loaf-cake/

Redbud Salad  
https://tracksandroots.com/2020/04/04/redbud-salad

Redbud Sour  
https://www.oliveandmango.com/redbud-sour/

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

Photo Credits: 1) Cercis canadensis flowers (Dan Keck); 2) Newly emerged leaves of C. canadensis (Melissa McMasters); 3) Geographical distribution of C. orbiculata and C. canadensis (USDA Plants Database); 4) Redbud in full flower (Dcrjsr); 5) Green seed pods (SEWilco); 6) Salad of romaine lettuce, toothwort, purple deadnettle, and redbud flowers (Jay Sturner); 7) Cercis canadensis ‘Forest Pansy’ (S.G.S.); 8) Cercis canadensis ‘Forest Pansy’ fall color (Jonathan Billinger). All photos via Wikimedia, except distribution maps.

References:

Native American Ethnobotany Database (Internet). 2003. Redbud. Accessed Feb 22, 2022. Available from: http://naeb.brit.org/uses/search/?string=redbud

Rementer, J. 1986. Some additional Lenape Indian medicines. Accessed Feb 22, 2022. Available from: https://www.academia.edu/556207/SOME_ADDITIONAL_LENAPE_INDIAN_MEDICINES

Robertson, K. R. 1976. Cercis: The redbuds. Arnoldia, 36(2): 3749. Accessed Feb 22, 2022. Available from: https://arboretum.harvard.edu/stories/cercis-the-redbuds/

Sarcraft. 2019. Wild edible Wednesday 3/27: Eastern redbud. Accessed Feb 22, 2022. Available from: https://sarcraft.squarespace.com/news/eastern-redbud-edible-and-medicinal-uses

Sibray, D. 2020. Pink-flowering redbud trees guided early W.Va. settlers. West Virginia Explorer Magazine. Accessed Feb 22, 2022. Available from: https://wvexplorer.com/2020/04/13/pink-flower-trees-redbud-west-virginia/

Some Thoughts from Polly’s Granddaughter. 2012. Beware the Eastern redbud! Accessed Feb 22, 2022. Available from: http://www.pollysgranddaughter.com/2012/01/beware-eastern-redbud.html


Karen Cottingham lives in Houston, Texas, but she grew up in a farming community in rural Washington state. After a long career in medicine, Karen now devotes most of her time to sharing her knowledge and enthusiasm for all aspects of herbs. She serves as Program Chair of the South Texas Unit (STU), contributes articles to various STU and Herb Society of America publications, and provides the content for the HSA-STU Facebook page. Karen particularly enjoys introducing herbs to the public through demonstrations at libraries, museums, elementary schools, and public gardens.

A Unique View of an Esteemed Native Plant: Hydrastis canadensis (Goldenseal)

By Katherine Schlosser

“I may here observe, that the disease of cancer is not confined to civilized nations. It is known among our Indians. I am informed that the Cheerake cure it with a plant which is thought to be the Hydrastis Canadensis, one of our fine native dies [dyes].”

                                                                   – Benjamin Smith Barton, 1766-1815

Goldenseal, Hydrastis canadensis, has been known for centuries for its medicinal uses ranging from a gastrointestinal aid, stimulant, tonic, emetic, and febrifuge, to helping with ear and eye complaints, heart problems, liver issues, pulmonary complaints, and more.  

Europeans learned of goldenseal’s value as a medicinal plant not long after arriving in North America. The initial knowledge of its use is often credited to the Cherokee people, but as their territory is far from where the first colonists landed, it seems likely that the Europeans first learned of goldenseal from more northern tribes. Word of mouth and trading between Mid-Atlantic tribes, such as the Cherokee and Eastern North Carolina tribes, and those in New England likely resulted in widespread knowledge of goldenseal’s uses.

USDA map of Hydrastis canadensis native rangeAs the Abenake, Algonquin, Menominee, Mohegan, Narragansett, Wampanoag, and others had local access to goldenseal, it could be that they, too, had learned about the usefulness of the plant. In whatever manner the knowledge was spread, colonists soon learned to treat it as a valuable product and began harvesting the plant for personal use and for trading. Consequently, centuries of wild collecting and habitat loss have put it at risk. Goldenseal is considered endangered, threatened, or of special concern in all 27 states in the United States that have native populations.

A rather curious fact about goldenseal is that, for as long as it has been known to have a great many medicinal uses, little scientific research has validated those uses. In fact, depending on dosage and how long it’s used, it can be harmful. Still, it is collected, bottled, and sold as effective for many of the same complaints mentioned above. It is strongly recommended that one consult a medical doctor prior to using products produced from this plant.

King Solomon's seal Star of DavidThere is another interesting story connected to goldenseal, and that is the use of the term “seal” in the common name. From about 932 – 970 BCE, King Solomon, son of King David, ruled the United Kingdom of Israel. He was a wealthy and wise man for whom many amulets and medallion seals were created. Held in great esteem over the centuries, King Solomon is remembered today in the common names of several plants including Solomon’s seal (Polygonatum biflorum), false Solomon’s seal (Maianthemum racemosum), evergreen Solomon’s seal (Disporopsis pernyi, native to high altitude forests in China), and goldenseal (Hydrastis canadensis).

Seals were designed, in part, to verify that a document was, in fact, from King Solomon, much as we are required to verify signatures on legal documents today. A design attributed to one of Solomon’s seals was fitted to a gold ring and bore what, many years later, became the Star of David.

Drawing of cut end of Hydrastis canadensis showing "seal"What Solomon’s seal has to do with Hydrastis canadensis, the plant recently identified as The Herb Society of America’s Notable Native Herb of the Year 2022, requires research and a healthy dose of imagination. The secret is in the woody rhizomes of these plants. The plants die back in winter, and as spring arrives, one or more new shoots emerge from the rhizome. If you carefully dig up the rhizome, brush away the dirt, and slice off a section, you will see what could be called an image of King Solomon’s Seal at the site of the cut.

You can, then, replant a section of the rhizome, though it will take from 3 – 5 years for it to grow to maturity. Plant rhizome roots about 1” deep, horizontally, spreading out tiny roots and with a bud pointing upward. If there is no bud, the rhizome will grow one, which may add a little time to maturity. The bud should be just below the surface of the soil. Add some mulch (hardwood) and see that the plant gets at least a few hours of sun a day, but mostly shade. 

Hydrastis canadensis botanical printOther common names for Hydrastis canadensis include yellow or orange root, yellow puccoon, Indian paint, jaundice root, Ohio curcuma, Indian dye, eye balm, and yellow eye. If you pull up a plant, you will immediately see the reason for the common name—the slim roots growing from the rhizome are bright yellow, as is the inside of the rhizome. 

Polygonatum and Maianthemum species (Solomon’s seal), are better known for the appearance of a seal on their rhizomes. However, the “seal” appears at the site of bud scars from the previous year’s growth.

Anytime we begin to explore our native herbs, we learn a lot of history, science, botany, and legend, making the study of herbs an almost endlessly entertaining pursuit.

To learn more about goldenseal, you can download a copy of the Fact Sheet for Hydrastis canadensis at

https://www.herbsociety.org/explore/notable-native-herbsprofiles.html 

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

Photo Credits: 1) Goldenseal, showing the coloring of roots and rhizome (Charles F. Millspaugh, M.D.); 2) Distribution of Hydrastis canadensis across the United States with populations shaded in green (USDA Plants Database); 3) Hydrastis canadensis spring bloom and maturing fruit (K. Schlosser); 4) Seal of King Solomon from a Talismanic scroll at The Metropolitan of Art in New York City (Public Domain); 5) Hydrastis canadensis rhizome cut across the point of previous year’s growth (David M.R. Culbreth); 6) Solomon’s seal rhizome showing past year’s growth scar (Creative Commons, Sid Vogelpohl, Arkansas Native Plant Society).

References

Culbreth, David M.R. (1917).  Manual of materia medica and pharmacology, Lea Brothers & Co. 6th Edition.  Fig. 115.  Available online https://chestofbooks.com/health/materia-medica-drugs/Manual-Pharmacology/Hydrastis.html  Accessed September 12, 2021.

Millspaugh, Charles F. M.D. (1887).  American medicinal plants: an illustrated and descriptive guideBoericke & Tafel, New York and Philadelphia.  Pages 9 to 9-3.  Available online: Biodiversity Heritage Library:  https://ia600203.us.archive.org/15/items/americanmedicina01mill/americanmedicina01mill.pdf  Accessed April 4, 2021.

Vogelpohl, Sid.  Arkansas Native Plant Society.  https://anps.org/2014/04/03/know-your-natives-false-solomons-seal/


Katherine Schlosser (Kathy) has been a member of the North Carolina Unit of The Herb Society of America since 1991, serving in many capacities at the local and national level, including as a member of the Native Herb Conservation Committee, The Herb Society of America. She was awarded the Gertrude B. Foster Award for Excellence in Herbal Literature and the Helen de Conway Little Medal of Honor. She is an author, lecturer, and native herb conservation enthusiast eager to engage others in the study and protection of our native herbs.

Stalking Evening Primroses in the Rockies

by Jane Thomson

Each spring, I hike trails in the northern Front Range of the Colorado Rockies with a group of fellow wildflower enthusiasts. This spring, much of the western U. S. had been suffering from severe heat and drought. However, the northern part of the Front Range, as locals call Colorado’s eastern foothills, had been blessed with unusually cool temperatures and drenching rains. As a result, wildflower displays were the best seen in years. Flowers were bigger, and plants were much taller than usual. Wild evening primroses are one of the delights of this display.

Howard's evening primrose with inset photoEvening primroses are in the genus Oenothera, and their flowers can be recognized because they have four petals, four or eight stamens, and a stigma with four terminal parts. The picture above shows one of this year’s flowers on steroids, O. howardii, Howard’s evening primrose. Note the size compared to the handle portion of the hiking pole. Its flower measures more than four inches across. Spent flowers in this species fade to a copper orange (inset). Another yellow evening primrose found in a dry, sandy area is O. lavandulifolius, lavender-leaved evening primrose (see below). Its species name was chosen because of leaves similar to those of lavender plants. Lavender leaved evening primrose

Oenothera species are believed to have originated in Mexico and Central America, although they have now spread from North to South America. Many species form hybrids with one another. As a result, their appearance is now quite variable, with heights ranging from four inches (alpine) to ten feet (Mexico) and leaves that can be entire, toothed, lanceolate, or ovate. Flower colors also vary widely and can be yellow, white, pink, purple, or red. However, the most common colors in our area are yellow and white, with white flowers typically found in dry, desert habitats. 

One white evening primrose that we often see out hiking is O. coronopitifolia, cut leaf evening primrose, which can be identified by its deeply divided leaves (see inset). Another characteristic is that its flowers turn pink with age. Cut leaf evening primrose with inset

Sometimes evening primroses are hard to identify because flowers open late in the day. This is because they have evolved in sequence with their main pollinators, nocturnal moths. Typically their flowers begin to wither and close in the sun the day after flowering. The plant below, O. cespitosa, tufted evening primrose, shows flower buds that are only partially open. Often at the start of a hike, we find evening primroses aren’t open yet, and we see them to better advantage on the way home. Tufted evening primrose

This primrose is one of four varieties of tufted evening primroses in Colorado. Which one? We’ll leave that to the experts. Do you find any evening primroses growing wild in your area? It is fun to see how many you can identify out on the trail or scattered here and there in fields near where you live.  

Photo Credits: 1) O. howardii, Howard’s evening primrose, Coyote Ridge Natural Area (inset photo by Ed Seely, Pineridge Natural Area); 2) O. lavandufolia, lavender-leaved evening primrose, Pawnee Buttes National Grassland, Weld County, CO; 3) O. coronopitifolia, cut leaf evening primrose, Eagle’s Nest Open Space; 4) O. cespitosa, tufted evening primrose, Hermit Park, Limber Pine trail. All photos taken in Larimer County, CO by the author, except as noted.

References:

Ackerfield, J. 2015. Flora of Colorado. Brit Press.

Bilsing, L. (ed.). 2017. Wildflowers and other plants of the Larimer County foothills region, 2nd ed. Larimer County Department of Natural Resources.

Elpel, T.J. 2010. Botany in a day, 5th ed. HOPS Press, LLC.

Oenothera. Accessed 8/28/2021. wikipedia.org/wiki/Oenothera


Jane Thomson has been a member of the Herb Society of America for over 20 years, first with the Sangre De Cristo Unit in Santa Fe and currently with the Rocky Mountain Unit. She is a retired chemist and amateur wildflower enthusiast.

Subterranean Treasures: the Beneficial Roots of Native Vines

By Angela Magnan

As I pulled into the parking lot next to the native plant collection at work one day, I noticed our intern up in a tree cutting down a native honeysuckle vine. Uh-oh, I thought. Not again! Working at a public garden, our attempts to grow vines can often be frustrated by well-meaning visitors and volunteers, and yes, overly enthusiastic interns, who automatically think that all vines are weeds and cut or pull out the vines we have planted there. 

Apios in August by Angela MagnanOne strategy to avoid such tragedies is to plant vines that are less obtrusive and that produce underground structures from which they will resprout. One such vine is Apios americana, or groundnut. This leguminous, sprawling perennial vine grows up to 10 feet long and produces clusters of maroon pea-type flowers. Used by native peoples east of the Mississippi as a food source, it has both edible seeds and edible tubers.  The seeds are in long pods that can be harvested in the fall when dry and contain as much protein and fiber as pinto beans. Although not commonly grown in the US, it has been commercially farmed in Japan for more than a hundred years. 

The tubers, which grow every 10-12 inches along the rhizomes, need to be cooked and can be eaten in similar ways to potatoes. Research has also shown that dried and powdered tubers have some promise as an additive to gluten free bread products, increasing the protein content and improving the texture. If you harvest the tubers, the plant won’t come back, but it does seed around; you can maintain its presence in your garden by harvesting sparingly. The tubers are a good source of proline, an amino acid that helps build collagen. Groundnuts have been made into a poultice and used by New England tribes to treat proud flesh, a skin condition caused by inadequate healing of wounds that is particularly common in horses. 

Another native vine with a subterranean edible is hog peanut or ground bean. Also a legume, this is a great plant for botany geeks. Its scientific name, Amphicarpaea bracteata, refers to its production of more than one type of flower, a characteristic known as amphicarpy. It has two types of aboveground flowers and a third type underground. One of the aboveground flowers and the underground flower are cleistogamous, meaning they are permanently closed and self-fertile. The second aboveground flower is a delicate white or light purple pea-like flower that is pollinated by bumblebees. This annual or short-lived perennial produces edible underground seeds, but the aboveground seeds are not edible.

In the wild, this plant typically grows along streams and given enough moisture in the garden, it can run rampant and smother nearby plants. If grown strictly for ornamental purposes, this could be undesirable, but if you want to eat the seeds, you can harvest it aggressively and it will still come back. Because it gets a late start during the growing season, it is a great companion for early spring plants that go dormant by mid-summer. If it has something to twine around, it will, but it will also sprawl along the ground as a groundcover. 

In the US, Cherokee and Iroquois people used the plant for intestinal distress. The Cherokee also used it as a snake bite remedy and the Iroquois used it to treat tuberculosis. In Mexico, indigenous peoples grow it amidst maize and beans, allowing it to twine up the maize stems and intermingle with the climbing beans. Referred to as talet beans, they harvest the underground seeds in early spring before planting that year’s maize crop and then roast the beans as a snack. The aboveground seeds are plowed into the soil for next year’s crop. 

Yet another native vine with useful underground structures is Dioscorea villosa, a wild yam whose tubers contain diosgenin. In the 1940’s, scientists figured out how to synthesize human steroid compounds from diosgenin, a process that was then used to manufacture oral contraceptives and cortisone. Today scientists can synthesize diosgenin in the laboratory, but prior to 1970, wild yam was the sole source of diosgenin and most steroid hormones used in modern medicine were developed from this plant. Although diosgenin can be converted into such steroids in a lab, this process does not occur naturally and consuming wild yam would not have the same effect. 

The flowers of Dioscorea villosa are inconspicuous, but it has attractive heart shaped leaves. Even though its long runners can lead it to pop up in unexpected places, it is not aggressive like some of its non-native relatives. The tubers have an unpleasant, bitter taste, and you wouldn’t want to eat them, but they have been used medicinally for various ailments. Native Americans used a root-based tea to treat menstrual cramps, labor pains, inflammation, asthma, and rheumatism. European settlers used it to treat colic, which led to one of its other common names of colic root. It continues to be used in modern herbal medicine as an anti-inflammatory, either dried in capsule form or as a liquid extract to be made into an herbal tea.

The best thing about all three of these vines is that if a well-meaning individual cuts one down, you might still be able to use the underground treasures or leave them be and let the vine grow back. And what about the native honeysuckle cut down by our intern? It was not so lucky; it never came back. 

Photo credits: 1) Apios americana in August (courtesy of author); 2) Amphicarpaea bracteata flowers (Fritzflohrreynolds via Wikimedia Commons); 3) Amphicarpaea bracteata foliage (R. A. Nonenmacher via Wikimedia Commons); 4) Dioscorea villosa twining up hemlock (courtesy of author)

References:

Foster, S. & Johnson, R. (2006). Desk reference to nature’s medicine. National Geographic.

Frey, D. & Czolba, M. (2017). The food forest handbook. New Society Publishers.

Ichige, M., Fukuda, E., Miida, S., Hattan, J., Misawa, N., Saito, S., Fujimaki, T., Imoto, M., & Shindo, K. (2013). Novel isoflavone glucosides in groundnut (Apios americana Medik) and their antiandrogenic activities. Journal of Agricultural and Food Chemistry, 61 (9), 2183-2187. https://pubs.acs.org/doi/10.1021/jf305233t

Ito, S. & Arai, E. (2021). Improvement of gluten-free steamed bread quality by partial substitution of rice flour with powder of Apios americana tuber. Food Chemistry, 337, 127977. https://doi.org/10.1016/j.foodchem.2020.127977

Pena, F.B., Villalobos, G. Martinez, M.A., Sotelo, A., Gil, L., & Delgado-Salinas, A. (1999). Use and nutritive value of talet beans, Amphicarpaea bracteata (Fabaceae: Phaseoleae) as human food in Puebla, Mexico. Economic Botany, 53 (4), 427-434. https://www.jstor.org/stable/4256226

Salmon, E. (2020). Iwigara: The kinship of plants and people. Timber Press.

Schnee, B.K. & Waller, D. M. (1986). Reproductive behavior of Amphicarpaea bracteata (Leguminosae), an amphicarpic annual. American Journal of Botany, 73 (3), 376-386. https://bsapubs.onlinelibrary.wiley.com/doi/abs/10.1002/j.1537-2197.1986.tb12051.x

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.


Angela grew up on a dairy farm in Vermont and has degrees in biochemistry, horticulture, and science writing. She now lives in Maryland and has worked in the Gardens Unit at the US National Arboretum since 2012.