Gather shoots in spring, leaves in summer, roots in spring and fall, fruit in the summer
Jams, syrup, sauce, juice and muffins are favorite uses
High in Vitamins B and C and minerals
Tea made with leaves was used to ease pregnancy morning sickness and labor pains
Tea is good for relaxing in the evening and for children’s upset stomach
Tsanłtsaey, Highbush Cranberry
Gather in late summer/early fall time
Eat raw, or store in birch bark baskets in underground caches
Used for sore throats, colds, cuts, scrapes, stomach trouble
Infusion/decoction: boil the fruit mixed with sugar and use as a cough syrup (make gummy)
Can make jelly
A favorite way to prepare is to make cooked berries, or c’encaes: simmer berries with sugar and a thickener (like flour or cornstarch). Seeds are not removed from berries but can be with some labor.
Xay gige’, Lowbush Cranberry
Gather after first frost in the fall
Eat with salmon oil poured over them
Store in birch bark baskets in cache for winter if not eating fresh
Make k’uun’ c’encaes with other berries using fish eggs, flour, and sugar mixed and simmered together
Raw berries eaten as medicine for sore throats and colds, kidney trouble, measles, tonsillitis, headache, infections/inflammation
Makes many recipes and can be used the same as store-bought cranberries
Used to assist with tuberculosis
Photo by Ahtna Special Forces Member Angel Edwin
TsGigi gheli, Blueberry or Huckleberry
Gather early to late summer
Jams, syrup, sauce, juice, muffins, pancakes and c’encaes are favorite uses
Can be used as a dye for linen and wool
Can be used as medicine for sore throats and colds
Can be dried, preserved in oil, or made into various recipes
Leaves and bark can be used in teas and tinctures – harvest early spring
