A taste of heritage : Crow Indian recipes & herbal medicines by Alma Hogan Snell

By Alma Hogan Snell

Drawing at the wisdom and knowledge of numerous generations of Crow Indian girls, the well known speaker and instructor Alma Hogan Snell provides an imperative consultant to the normal lore, culinary makes use of, and therapeutic houses of local foods.
A flavor of Heritage imparts the lore of a while besides the conventional Crow philosophy of therapeutic and unique useful suggestion for locating and harvesting vegetation: from the foremost to making impossible to resist dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the key of utilizing crops to augment attractiveness and incite love. Snell describes the age-old perform of turning wildflowers and backyard vegetation into balms and treatments for such illnesses and accidents as snakebite, headache, leg cramps, swollen joints, bronchial asthma, and sores. She brings to endure not just her life of adventure but in addition the useful classes of her grandmother, the mythical drugs girl lovely Shield.
With life-enhancing recipes for every little thing from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A style of Heritage is especially a desirable cultural rfile sure to improve the reader’s courting with the traditional world.
A partial checklist of recipes:
Wild Bitterroot Sauce
Wild Carrot Pudding
Cattail Biscuits
Dandelion Soup
Salsify Oyster Stew
Balapia (Berry Pudding)
Juneberry Pie
Chokecherry Cake
Wild Mint Tea
Bitterberry Lemonade
Wheel Bread
Boiled Hooves
Bill’s Mother’s Antelope Roast
Stuffed Trout
Elk Roast
Stuffed Eggs
Old-Time Moose Roast
Wild Turnip Porridge
Wild Turnip Bread
Fresh Wild Salad
Buffalo Cattail Stew
Ground Tomato Salad
Gooseberry Pudding
Bearberry Butter
Spicy Dried Plum Cake
Buffaloberry Jelly

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Extra info for A taste of heritage : Crow Indian recipes & herbal medicines

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He thickened the mixture with flour (I’d recommend 3 heaping tablespoons of flour for every quart of liquid), seasoned it with salt and pepper, and served it for a simple but filling meal. If you’d like, add about 1/2 cup of canned milk (I like a little cream). 26 a tast e o f h e r i tag e f o o d s Squash: Coogooehsa We’d dry the squash (Hubbard squash mostly), Grandma and I. We’d pick the huge vegetables off the vine in August and September, and later we’d cut them with sharp knives following a continuous circular pattern.

We’d go up to the mountains in early July and if we came home with a big galvanized washtub almost full, Pretty Shield was satisfied. (Even though the English name is “juneberry,” they are rarely ripe in June around here. ) We dried them and later on people froze them, but Pretty Shield was never much for freezing. She dried everything. Juneberries can be dried whole. I have some dried juneberries that I show at presentations that are more than thirty years old. If I soaked them and then cooked them, they would still taste like juneberries.

We never counted, but it usually worked out to be about a third of the plants. Then, if somebody else came to that patch, and they would see that most of it was gone, they wouldn’t touch what’s there, and they would go and dig somewhere else. Back then bitterroot was easy to find, but now you have to travel to get any. Botanists tell me that bitterroot is becoming scarce, so I don’t recommend that you dig it now. pl ant fo ods 11 n Brain Healthy Porridge: Wild Bitterroot Sauce This sauce is usually served on its own rather than poured over something, and it makes enough for 6 to 8 people—a small saucerful for each person.

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