Here in
Mill Creek there are an abundance of plants which can be harvested at various times of the year for food and medicine.
The ferns in this drawing are bracken ferns, which grow to large size. They are shown in the fiddle-head stage of early spring, as they are forming little curls that can be harvested and eaten. In earlier times people picked these and processed them by leaching them in wood ash to be used as early spring vegetables.
At the same time of the year, small greens pop out in abundant patches in places where there is shade and moisture. They are a fine pantry of nourishment with high vitamin content.
Shooting starts make clusters of tiny rounded leaves, low under their purple, yellow and black flowers.
Miner's lettuces have heart-shaped leaves and stems, resembling spinach in color and flavor. Wild roses have bloomed and set rose hips, glowing orange in the forest when they are ripe. In some places, wild watercress grows.
Alpine strawberries form mats of miniature leaves and make tiny berries that have an exquisite taste.
And there are vast numbers of acorns. The early settlers would have learned how to use them in the same way the Native Americans had before them, leaching them in creeks before roasting and grinding them for flour used in soups.
Madrone and manzanita berries are edible and high in vitamin C. They follow the lovely cream-colored flowers with red and orange hues.
Many types of wild herbs grow here.
Plantain, mother of herbs, serves as both food and medicine. The flowers were gathered for flour and can also be eaten raw.
Herba Santa, with its pretty purple flowers, is strong against infection. It has dark green foliage with leatry texture and serrated edges. Steeped in hot water with honey, it is used as cough syrup.
Herba Pasma, having needle-like leaves and blooming in light yellow, thrives in areas that have been burned. A tea made of it is delicious and nourishing. Many people have used it as a remedy for clearing the blood or as a poutice on wounds, to good effect.
Vervain grows, known for its cosmetic uses. It has long branches of dusty lavender color, growing low in a spreading habit.
Wild rosemary and mountain sage are here, feeding the bees and the hummingbirds.
Mushrooms including chanterelles grow in quiet dells in years when rainfall is abundant. Boleta mushrooms also appear, and chicken of the woods with its bright colors pops out of the sides of oak trees.
Native American people harvested grasshoppers in summer and brought shellfish to the mountains for feasting as well. They camped here a lot during acorn season to gather the rich source of protein, and to hunt.
Game teems through the watershed, including deer, pigeons, quail, and squirrels. Those who lived off the land would have a lot of work, but sure ate well. Of course these wild foods were supplemented with those grown and domesticated. Yet the bounty of nature would sustain those who were able to persevere.
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