Plants of the past: Native species topic of seminar – Williston Daily Herald

LAMBERT, Mont. In the days before European settlers, the prairie turnip dotted the landscape, a tumbleweed jewel planted by the harvesting activities of Plains tribes, whose mothers taught their children that the five-fingered leaves would point the way to another plant.

On the surface, that seems like its just a nice little story told to occupy children, but over time and observation Kelly Kindscher, with the University of Kansas, came to realize that the advice holds true. The leaves do tend to line up with the prevailing winds, and since the plant becomes a tumbleweed, its future offspring are bound to follow a trail of wind to new homes.

Kindscher led an ethno-botany seminar as part of the Montana Native Plant Societys annual meeting held this year in Lambert, talking about how native plants were used by the Plains tribes both for food and medicine, and sharing folklore he has spent a lifetime collecting. He has written two books about the topic, one on edible prairie plants and the other on medicinal prairie plants.

The prairie turnip was among the stars of edible plants on the prairie, but today its numbers have dramatically declined. Thats not just because of shrinking habitat, though. Kindscher believes that the harvesting process of the Plains tribes actually helped the plant reproduce.

When Plains tribes took the roots, they would set the flowers with seeds back into the hole theyd dug. The following year that pre-dug site would yield new prairie turnips in greater abundance than if theyd not been harvested.

These roots were such an important food source that buffalo hunts were planned around where the women would be able to gather the plants.

Today they are hardly known other than in dry history texts, but they are perhaps worthy of more notice and use. Being a member of the bean family, they can fix nitrogen, and could serve as a valuable companion in the garden. They have been observed to manage growth even in rugged, rocky soil that is difficult to dig with a pickaxe, and so might be useful in cover crop mixes to help lighten soils while at the same time adding nitrogen. The roots can be eaten, so they are a fun lesson for children, too.

To dig these roots, Native Americans used sharpened sticks with points hardened by fire or augmented with deer or elk tines. While it was generally the women who did this, it was obviously not an easy job.

Native American names for the prairie turnip ranged from the Osage dogoe, which means potato, to the Blackfoot name mas or elk food, and the Dakota tipsinna, derived from their name for wild rice, which was a staple in their diet until the prairie turnip replaced it.

The plant is perennial, with a deep tap root that likes undisturbed prairies, hay meadows and well-managed pastures, but it can grow in even dry and rocky, often limestone, soils yet still provide an edible root, if harvested in the right time frame.

The roots should be harvested in late May to July, just after the flowers blossom. But dont wait too long after that. The leaves and stem soon become dry and brittle, breaking off into a tumbleweed that carries the seeds away from the root, thus hiding it.

The prairie turnip was described in the Lewis and Clark journals as being esteemed in all seasons, and gathered for winter storage. Its roots were peeled and cut into shreds to dry in the sun. Braids of prairie turnips were valuable. They could be traded by the Dakota for shelled corn. About four braids to a burden basket of shelled corn, which meanwhile was itself worth a handsome Buffalo robe.

Another particularly important plant of the time was the chokecherry, often a principal ingredient of pemmican, and today North Dakotas state fruit. The latter is all thanks to a group of Williston students, who put together research on the importance of this fruit to both the Plains Indians and settlers, and convinced the Legislature to adopt it as the official fruit.

Williston, meanwhile, is gearing up for the annual Chokecherry Festival that celebrates not just the ingenuity and creativity of present-day children, but of the ingenuity of yesteryear as well, which found a way to use this bitter fruit in important and palatable ways.

This fruit was so valued that the Dakota named the month of July, in which the cherries ripen, Chanpa-sapa-wi, which translates to black cherry moon.

To make pemmican, they took the whole berries, seeds and all, and crushed them on a stone, then dried them in the sun. The heat treatment helped to rid the crushed berries of traces of cyanide that came from the seeds.

Choice cuts of buffalo meanwhile were dried and then heat-treated over a fire to make them soft and oily. This was then pounded on a stone until fine.

Marrow was added to the pounded, dried meat along with the crushed chokecherries, a food that even Europeans highly valued. Given that it was dried meat and fruit coated with lard to keep out air, it was a food that would last years without spoiling.

Sometimes, leaves from wild mints were added to flavor the pemmican mixture, or other berries like serviceberry could be used, but chokecherry was most common, and did not taste astringent once processed in this manner.

Another important and highly distinctive berry of the plains was the buffaloberry, which with the help of prairie turnips could be made into a pleasing pudding. This is a small tree with bluish leaves and grey limbs bearing bright orange fruits and be careful sharp stickers.

George Catlin, who painted many scenes of the region during the early settler days, mentions this shrubby tree favorably in letters he wrote, suggesting the berries would be good for making wine, and extolling their appearance in a landscape.

This shrub, which may be said to be the most beautiful ornament that decks out the wild prairies, forms a striking contrast to the rest of the foliage, from the blue appearance of its leaves, by which it can be distinguished for miles in the distance, he wrote. The fruit which it produces in such incredible profusion, hanging in clusters to every limb and to every twig is about the size of ordinary currants and not unlike the in colour and even in flavor; being exceedingly acid, and almost unpalatable until they are bitten by the frost of Autumn, when they are sweetened, and their flavour delicious.

To gather these berries, hides were placed on the ground under the tree and it was beaten with sticks after the first frost a perfect way to avoid the stickers. The berries could be placed in water to separate them from brush and leaves.

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Plants of the past: Native species topic of seminar - Williston Daily Herald