Crabapple Ruffed Grouse Salal Stinging Nettles

Trailing Blackberries
mid to late summer
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Food. This is a native berry (unlike Himalayan and
Evergreen Blackberries, which are invasive). These
berries are eaten fresh during the season or dried.
Medicine. The leaves & roots of this plant are used for
various medicinal purposes and also for teas.
Black Bear
autumn to early winter
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Material. The bear hide is an important ceremonial
garment. The tallow—which is rendered from the
bear fat—has various uses, including as a modern
day machinery lubricant, a traditional form of
sunscreen, and a ceremonial paint base.
Habitat: Open to dense wooded areas in throughout the
Pacific Northwest. Prefers moist, dense soil.
Habitat: Middle to alpine elevation wooded areas.
Stinging Nettles
Cattails
early spring
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Food. The young leaves and stems can be eaten and
have a flavor similar to spinach and cucumber. Soaking
or cooking the plant removes the stinging chemicals,
making it safe to handle and eat.
spring to summer
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Food. Much of the plant—from the leaves to the
pollen—can be eaten. The green flower spike, for
instance, can be boiled like corn on the cob.
Material. The plants can be used as a source of fiber for
making fish nets and snares.
Material. The dried fronds can be used to weave
baskets and make mats. Seed fluff may also be used in
pillows and mattresses or as a wound dressing.
Habitat. Wide distribution, from rich, deep soil to
sagebrush deserts. Sea level to subalpine.
Habitat: In marshes, ponds, and shallow slow-flowing
water. Found at sea level to mid-elevation.
Ruffed Grouse
Salal
autumn to early winter
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Food: This bird has a gamier chicken-like flavor and
is valued for its breast meat. Grouse are fairly easy
to hunt in forested areas.
Habitat: Commonly found foraging on the ground
and in trees within wixed woodland areas.
mid-summer to autumn
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Food: Both the berries and young green leaves of this
plant are edible. The berries are eaten fresh and dried.
They can be used as a sweetener and to thicken other
dishes.
Medicine: Salal can be used as an appetite suppressant.
Habitat: Wooded areas, from sea level to moderate
elevation in the mountains
Crabapple
late summer
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Food: This fruit is rarely eaten raw because of its
bitter and woody flavor. Instead, it is usually boiled
and mixed with sweetener to make jelly.
Medicine: Crabapple bark can also be boiled to help
with stomach issues.
Habitat: Moist woods, swamps and open canyons
from sea level to moderate elevations in the
mountains
Thimbleberry
early summer
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Food: These berries are similar to raspberries but
softer. They can be eaten raw or dried.
Material: The plant bark can be boiled and used as a
soap, and the leaves can be used for food storage.
Medicine: The leaves have various medicinal uses.
Habitat: Open to wooded, moist to dry areas, from
sea level to subalpine mountain slopes.
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Camas
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Food: The bulbs can be dried and pounded into flour
or pit-roasted and boiled. Once cooked, they look
and taste like a sweet potato but a little sweeter.
Habitat: Open, moist areas, often where dry by late
spring, at low to mid-elevations in the Cascades
Hazelnuts
early autumn
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Food: This type of seed is usually roasted or stored
until fully ripe and then eaten raw. The husks can
also be removed by burying the nuts in the ground
and letting the husks rot away.
Material: The long flexible shoots of this plant can be
twisted into rope.
Habitat: Forest edge and openings, thickets, and rocky
slopes at low to middle elevations.
Salmonberry
spring to early summer
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Food: Early sprouts can be peeled and eaten raw
or steamed. The berries—usually the first wild
berries of the year—can be eaten fresh. The berries
are sometimes mixed with oolichan grease or dried
salmon spawn. The berries are also often eaten with
salmon.
Habitat: Lowland moist woods and swamps to midelevations in the mountains.
Wild Onion
late fall or early spring
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Edible Seaweed/Laver
winter to late spring
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Food: Red or black seaweed is collected and lain
flat to dry. It can be eaten in its dried form or
stored for later use.
Habitat: Grows in coastal waters along the Pacific
from Oregon up through Alaska, and down to
Japan.
Fiddlehead Ferns
spring
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Food: The young heads of the ferns are harvested
before the rest of the plant opens up. Usually this
part of the fern is then sauteed or boiled.
Habitat: Common in moist woods and meadows,
low to mid-elevations
Spruce Tips
late spring
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Food: This part of the spruce tree can be eaten
raw, boiled, or made into syrup. The needles can
also be boiled to make a tea.
Habitat: Sitka spruces are found along the coast,
from sea level up to 2,000 feet in moist valleys.
Miner’s Lettuce
spring
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Food. The bulbs and leaves can be eaten raw. They
can also be steam-cooked in underground pits or
roasted in an open fire. Once cooked, they may be
eaten immediately or dried by pressing them into thin
cakes or laying them out on mats.
Food. This plant can be eaten raw in salads. It may
also be boiled like spinach, which has a similar taste.
Habitat: Dry open woods and exposed grassy places at
lower elevations
Habitat: Forest openings and shaded areas in seasonally
moist areas.
Medicine. Used for a variety of medicinal purposes,
including as a tea for a general tonic.
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Wapato Bulb
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Food: This root vegetable is can be steamed in a
pit, baked, or boiled. It is eaten as a starchy food,
much like a potato.
Habitat: Grows partially submerged in ditches,
ponds, lakes, and swampy areas.
Rose Hips
late summer to autumn
Red Elderberry
Food: These berries can be boiled to make a sauce
or used to make jelly or wine. They must always
be cooked, though. The raw berries may cause
nausea, and the stems, bark, leaves, and roots are
toxic.
Habitat: Found in moist soil, along stream banks,
swampy thickets, and forest clearings.
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Huckleberries
mid-summer to autumn
Food: The fruit of a rose plant (formed after the
flower has bloomed and died) is used for a wide
variety of herbal food products, including tea, jam,
jelly, syrup, soup, beverages, pies, bread, wine,
and marmalade. They can also be eaten raw like a
berry.
Food: Can be eaten fresh or cooked, mashed,
and dried into cakes. Sometimes the berries
are cooked with salmon roe. The plant’s own
branches can also be used to smoke dry the
berries.
Habitat: Open or wooded areas, low to moderate
elevations in the mountains.
Habitat: Coniferous forests at low elevations to
mountain meadows.
Eulachan
Skunk Cabbage
[also called Oolichan or Candlefish]
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Food: This fish can be eaten dried or fresh. It is also
harvested for its rich oil. Typically, the fish is allowed
to decompose for a week or two in a pit in the ground.
Next, boiling water is added and the oil—which rises
to the surface—is skimmed off.
Food: Only eaten during times of famine.
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Material: The big waxy leaves are used for food
preparation and storage. For example, they can be
used to line berry baskets.
Medicine: The leaves can be used for burns & injuries.
Habitat: Nearshore ocean waters from northern
California to southwest Alaska; spawning runs occur in
nearby streams.
Habitat: Swampy areas from sea level to mid-elevations
in the mountains.
Gumboot Chiton
Dungeness Crab
winter
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Food: This intertidal mollusk can be boiled and
then the orange or yellow-orange flesh can be
eaten.
Habitat: Found on lower intertidal and subtidal
zones of rocky coastlines from northern California
to northwest Alaska.
Food: After the crab is boiled or steamed, the
shell can be cracked open to get to the meat.
Habitat: Intercoastal waters from northern
California to Alaska in eelgrass beds and sandy,
muddy substrates.
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Soapberry
mid-summer
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Food: These bitter-tasting berries can be whipped
into a froth, which is used as a dessert at feasts.
This dessert is sometimes called “Indian ice
cream.” The berries can also be dehydrated and
preserved as a cake.
Habitat: Moderately dry, open to wooded areas, sea
level to mid-elevations in the mountains.
Bullwhip Kelp
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Oysters
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Food: Typically found in Puget Sound mud
flats. They are eaten roasted, dried, baked, or
raw. The shell had several uses as well, including
decoration.
Habitat: Commonly found in marine or brackish
water.
Mussels
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Material: The solid part of the stem was used for fish
lines after being soaked in fresh water, stretched,
and twisted for extra strength. Length of these were
joined together with a fisherman’s knot to provides
a long line of great strength. The rest of the plant
body also had many practical uses.
Food: These are typically boiled or steamed
and eaten out of the shell. Food is not typically
seasoned or prepared with herbs, but there is
often a preference to cook shellfish in salt water
instead of fresh water.
Habitat: This annual kelp grows on rock in exposed low
intertidal & subtidal zones.
Habitat: Found in quiet, intertidal waters and bays
from northern California to Washington state.
Salmon
Wood-Sorrel
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Sockeye, Chum, Silvers, King, Chinook, Coho, Pink, Steelhead
spring to summer
Food: Smoked hard, canned, “kippered” (preserved
by rubbing with salt and drying in smoke or warm
air), and roasting on a stick are a few different ways
to prepare the fish, but this often depends on the
tribe/region.
Food: The leaves of this plant can be eaten fresh or
cooked. Some say the leaves taste bitter; others say
that they taste like apples.
Habitat: Coastal seawaters, except for spawning, when
salmon return to freshwater rivers.
Littleneck Clams
Food: This type of shellfish can be prepared in a
variety of ways, including steamed, boiled, fried,
smoked, and used in fritters and clam chowder.
Habitat: In stable sand, packed mud, or gravel-clay
mixtures in protected areas on the open coast from
southern California to Alaska.
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Medicine: Fresh juice from the plant can be used for
sore eyes. Wilted leaves can also be used on boils.
Habitat: Moist woods, low to moderate elevations.
Venison
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Food: Venison is made from any game animal,
especially deer. It is usually smoked into jerky, home
jarred, or frozen fresh to be used later.
Material: Deer hide is used to make drums, and the
splint bone to make slahal game pieces.
Habitat: Mule and black-tailed deer are found desert,
mountain, and wooded regions from the coastal islands
of Alaska to the U.S./Mexico border.
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Sea Urchin
winter
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Food: The interior meat of this sea creature is eaten
both raw and cooked. During certain times of the
year, the urchins have roe inside. This can be eaten,
too.
Habor Seal
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Food: The rich red meat of this sea mammal can
be prepared fresh or smoked. The blubber can be
hot rendered for oil.
Habitat: Commonly found in lower intertidal and
nearshore subtidal communities along the Pacific coast.
Habitat: Found along the Pacific coast from
Alaska to Baja California in shallow waters and on
sandbars and beaches at low tide.
Indian Plum
Roosevelt Elk
early spring
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Food: The fruit is eaten, as well as the young leaves.
The bark is used for tea.
Habitat: Moist to fairly dry, open woods at low
elevations.
year-round
Food: The meat of this large game animal can be
smoked, prepared fresh in place of beef in recipes, or
frozen.
Material: The hide can be used for drum making.
Other parts of the animal are used for ceremonial use
or taxidermy.
Medicine: Twigs were chewed to used as a mild
anesthetic.
Morel Mushrooms
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Habitat: Primarily in the mountain ranges and
shrublands east of the Cascades.
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Pintail Duck
year-round
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Food: Prized as a delicacy by cooks around the world.
These edible mushrooms should not be eaten raw and
are often prepared sauteed, dried, or breaded and
fried.
Food: The meat is cooked and eaten much like any
other fowl.
Habitat: Commonly found under deciduous trees; may
grow abundantly in forests which have been burned by a
forest fires.
Habitat: Open unwooded wetlands, such as wet
grassland and lakesides.
Horsetail
Red Huckleberry
early spring
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Food: One of the first fresh edible plants in spring,
this plant has a high water content. The young
shoots, cone-like top, roots, and bulbs are eaten raw,
cooked, or prepared in various ways by different
tribes.
Medicine: Sometimes used as an antioxidant.
Habitat: Moist to wet forests, meadows, swamps.
Material: The down is used for stuffing mats, pillows,
or blankets.
mid-summer to autumn
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Food: The berries of this plant are eaten by numerous
tribes—raw or dried.
Medicine: The bark may be boiled to make a tea for
colds.
Habitat: Moist, wooded areas at low elevations to mielevation mountanous areas.
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Yellowwood Violet
spring/summer
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Food: This plant can be eaten raw in salads. It may
also be boiled like spinach, to which it is similar in
taste.
Violet
spring/summer
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Food: The flowers are used in stuffings for poultry or
fish, or to decorate a salad. Young leaves are edible
cooked or raw.
Medicine: The flowers, leaves, and roots of this plant
are used for various medicinal purposes because they
are rich in vitamins A and C.
Habitat: Moist woods, clearings, and stream banks;
middle to alpine elevations in the mountains.
Habitat: Dry to moist meadows, open woods, and
grasslands. Found throughout lowlands to timberline.
Goose Barnacles
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Food: This intertidal mollusk can be steamed or
boiled, like mussels. Then the interior meat can
be eaten.
Habitat: Debris and large rocks in the Pacific coast
intertidal zone.
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