I can’t believe this is my last free inquiry post! To reflect on my progress, I’ve created a presentation on Prezi that condenses all the work I’ve done. It was my first time using Prezi, and I think it went well! In the presentation, I cover the Indigenous plants I’ve learned about, along with the resources that have been most helpful throughout my research. Here’s the link: [roOMj31QoDCC1l8IdWlJ]. *It may take a moment to load all of the content because I’ve included a number of photos throughout!
I couldn’t find the SENĆOŦEN name for Fireweed, unfortunately! This week, I created an infographic on Canva to share what I’ve learned about the plant. I started with a sketch-note as a rough draft then polished it online 🙂 Fireweed is Indigenous to North America, has a lot of traditional and medicinal uses, and plays a crucial ecological role. Take a look at my infographic!
Fireweed is a super pretty plant. I would see it often during the late spring and early summer while I was in Northern BC tree planting. I actually have a picture of fireweed as a lock-screen on my phone! I’ve included a photo of my close friend Ella planting in 6ft tall fireweed (she has a black eye in the picture haha). It was a happy day for us – definitely a challenge to find the ground. 🙂
Ella with her pink shovel in a field of Fireweed (taller than her!)
Me planting on a pretty block!
Firewood is truly a beautiful part of land reclamation and I’m so, so grateful to have witnessed its natural processes firsthand.
ḰO,PEȽĆ is a prominent plant in Pacific Northwest coastal rainforests and is extremely valuable to Indigenous peoples of the region. If you have ever come across this plant, you will never forget it! ḰO,PEȽĆ grows upwards of about 1-3 meters tall and has crooked stems covered in brittle, sharp thorns. It has large palmate leaves with many spines on the underside. It’s super prickly, and if you touch the thorns, they will break off and cause little infections. I worked as a tree planter this past summer, and showing up to a block covered in ḰO,PEȽĆ was sure to be a rough day. ḰO,PEȽĆ has small white flowers that mature into bright red shiny berries. Its flowers appear in late spring to mid summer and its berries last into the winter.
Devil’s club on Baker River Trail; Creative Commons ImageDevils’ Club on Herbert Glacier trail; Creative Commons Image
This plant has been used widely amongst Indigenous communities of British Columbia for centuries and is known to be an anti-inflammatory, pain-killing medicine. Various parts of the plant are used medicinally to treat arthritis, bronchitis, rheumatism, ulcers, diabetes and other diseases. The roots and shoots of ḰO,PEȽĆ are edible, but the berries are not (though bears love them!). Charcoal from the stalks is known to have been used to make ceremonial face paints. ḰO,PEȽĆ is considered a deeply important spiritual medicine for many Indigenous peoples; it is used for purification, to ward off curses, for supernatural protection, for strength, and for healing.
I found an amazing article by Kw’umut Lelum — a non-profit Indigenous agency — called “Healing with Devil’s Club”. It was such a valuable source and I want to share some of it with you! In the article, they give tips on how to harvest ḰO,PEȽĆ, and I just LOVE the way they go about it. I’ve pulled some direct quotes from the article:
“Stz’uminus member Dan Elliott shares, “A Devil’s Club salve can be made and directly applied to the skin or consumed as a liquid tincture which can be mixed in with your favorite beverage. The root bark and mulched stalk can also be steeped along with other plants/medicines and brewed into a tea.””
“To Harvest [Devil’s Club]: As with all medicines, Devil’s Club must be harvested with respect for its gift and care for the interconnectedness of all things. Approach the harvest with good intentions. The best time to harvest is in spring and early summer when the stalk first sprouts green growth and the leaf spines are soft and pliable. Be sure to wear gloves and long sleeves to avoid being cut by the prickly spines and thorns. Offer a prayer, song, or other gift before using garden shears to snip off the smaller spines/branches and allow the main part of the shrub to continue to grow. Return what you will not use back to the forest where it can continue to nurture life, and make sure to never harvest more than you will use.”
“Once you have collected the branches, allow time for the plant to dry – either hanging up on or on a rack. Once dried, the thorns and spikes can be removed with the blunt edge of a knife, and the outer bark be peeled off to be dried for medicine.”
Devil’s Club salve recipe: (shared by Stz’uminus member Dan Elliott)
Devil’s Club bark, dried
Olive oil
Grated beeswax
Essential oils (optional)
Vitamin E liquid capsules (optional)
Jars with lids
Mesh strainer/cheesecloth
Large pot or slow cooker
Instructions:
“Fill a jar with shredded devil’s club bark and cover with olive oil (leaving at least ¼ inch of space at the top). Put the lid on the jar, cover in simmering water in a pot or slow cooker and allow to infuse for 6 hours or overnight. Strain the bark from the oil using a fine strainer or cheesecloth.”
“To make the salve, pour the infused oil into a pot and heat on low to medium. Add grated beeswax (2-4 tablespoons per cup of infused oil) and allow them to melt together. At this point, you can add a few drops of your favorite essential oil (optional, but makes it smell nice) and a few drops of liquid vitamin E (also optional, but acts to preserve the salve). Stir together, pour into small jars and allow to cool and harden up.”
Back to me! I’m going to have to do some ḰO,PEȽĆ hunting in my local area, as I haven’t noticed it on my recent hikes. I am so excited to try out this recipe (and to make peace with the plant 🙂)! I’ve included a screenshot of a Devil’s Club Tincture made and advertised by Ravensong Seeds & Herbals. Now we can make it ourselves — how fun!
₭O¸EṈ¸(*) otherwise known as Bull kelp, is Indigenous to the Pacific Northwest and has played a particularly prominent role in traditional subsistence knowledge and technology. It was often used to create tools like fishing hooks and bows, and its stipes were twisted and cured for making durable fishing and anchor lines. ₭O¸EṈ¸ supports diverse marine life and plays a crucial role in the food web; kelp forests provide habitats and resources that have sustained Indigenous communities for generations. ₭O¸EṈ¸ was traditionally used in reef net fishing — a method used by the Lummi, Samish, and other Straits Salish groups to catch salmon. Fishermen would set up nets anchored with ₭O¸EṈ¸ to create a barrier that directed fish into the nets as they swam.
In addition to subsistence and technology, the practical applications of kelp are varied and significant. ₭O¸EṈ¸ was known to be used as a garden hose, refrigerator, steamer, and fertilizer. It also has medicinal purposes and was used to address iodine deficiency. ₭O¸EṈ¸ was used in cultural activities, from ceremonial performances to games and toys for children (Ex. target practice, musical instruments, basketry). It also played an important role in symbolic and spiritual aspects of traditional Northwest Coast cultures and was often associated with powerful beings in Indigenous mythology. ₭O¸EṈ¸ connects various realms: the surface and underwater, continents, land and sea, and human and supernatural worlds.
As a complete source of minerals (iodine, potassium & magnesium) and protein, ₭O¸EṈ¸ is entirely edible and has been harvested by peoples for millennia. It can be prepared and consumed in various ways — can be dried, cooked, steamed, pickled etc. This week, I decided to make some kelp chips! I’ve included some photos of my partner harvesting some kelp blades from East Sooke Park, and our process of making the chips!
Step 1: Harvest kelp blades with paring knife
Step 2: Rinse kelp with cold water
Step 3: Soak kelp in cold water for ten minutes
Step 4: Drizzle kelp with olive oil (and we added garlic powder)
Me in the kitchen!
Step 5: Dry roast them on baking sheet at 200°C until brown & crispy
My step-dad’s review 🙂 – Excellent crunch factor but a little too salty.
ḴELḴ IȽĆ (*), otherwise known as the Nootka Rose, is Indigenous to the Pacific Northwest and is named after the Nootka Sound, a waterway on the west coast of Vancouver Island. It is a resilient flowering shrub that can be found in many ecosystems such as shorelines, floodplains, stream banks, meadows, and forests.
ḴELḴ IȽĆ is characterized by its pink flowers and bright red hips. Unfortunately for me, the plant flowers from May through July, so I missed my photo opportunity! However, the red ḴELḴ (rose hips) though, remain on the plant throughout the winter. The plant can grow up to nine feet tall, has prickly stems and oval shaped, serrated leaves. A couple of weeks ago, I was on a hike with my sister and she randomly picked a rose hip and started nibbling the outside. She told me that the hips are an amazing source of vitamin C and that I should quit buying vitamins and eat them instead. I’ve done my research and it turns out she was right! The ḴELḴ are rich in vitamin C and and can be eaten raw, dried, be made into jams, jellies, and syrups. Their outer flesh tastes like a cross between apple, plum, and rose. They are known to taste better after a frost! ḴELḴ are sought after by birds, squirrels, rabbits, deer and bears.
Almost every part of the plant is edible! The stem, shoots, seed, fruit, flowers can all be used nutritionally/medicinally. The seed is a good source of vitamin E; it can be ground and mixed with flour or added to other foods as a supplement. Be careful not to eat the layer of hairs around the seeds just beneath the flesh of the fruit though, as it can cause irritation to the mouth and stomach if ingested. The leaves and petals can be boiled and used for tea or poultices, and the branches and roots have medicinal uses for sore throats and coughs. The bark can be brewed into teas to alleviate labor pains.
My Photos, East Sooke Park“
I downloaded a plant identifier app (recommended to me by an environmental science student); It’s called Seek and its seems awesome! It’s a free download and it identifies plants, animals, & fungi. I highly encourage anyone to try it out!
PEPKIYOS (*), otherwise known as Snowberry, is Indigenous to the Pacific Northwest, grows to be about 3-6 feet tall and wide, and is commonly found from low to mid elevations. Its leaves are small, ovate, and attach as opposite pairs on branches. PEPKIYOS flowers are small, pale pink, and bell-shaped. Its fruit is white and fleshy. The plant blooms from May to August, and its fruit ripens in the fall and lasts through the winter.
PEPKIYOS plants create thickets that provide a rich habitat for birds and small mammals. The flowers attract pollinators such as song birds, hummingbirds, butterflies, and bees. Songbirds and bears are known to eat the winter berries. Mice and rabbits eat the stems, and elk and deer eat the leaves.
My photo, East Sooke Park
PEPKIYOS contains compounds that can be toxic when eaten raw or in too large a dose. However, many parts of the plant can be used medicinally. PEPKIYOS fruits contain Saponin, a naturally soapy substance with antioxidant and antimicrobial effects on the skin. Fresh berries were traditionally crushed and rubbed on skin to heal rashes, burns, and sores. PEPKIYOS roots and stems were used in tea to fight fevers, colds, tuberculosis, urinary tract infections, and stomach ailments. The Saponin in the berries also makes them useful as a soap.
I’ve put together a list of my research sources and encourage anyone interested to explore the links. Furthermore, next time you see a PEPKIYOS bush on a local trail, I encourage you to try crunching a berry under your foot — so satisfying!
DAḴE (*), otherwise known as Salal, is a perennial evergreen shrub native to the Pacific Northwest. It primarily grows in coastal regions such as forests, bogs, and rocky bluffs.
First Voices, SENĆOŦEN
DAḴE plants grow to about five feet tall. Its leaves are thick, egg-shaped, dark green, and waxy. Its spring flowers look like fuzzy white bells and are slightly sticky. DAḴE berries ripen in late summer and are a dull blue-black colour. They also have a five-pointed star shape on the underside.
My photos, East Sooke Park
DAḴE’s dark blue berries and young leaves are both edible. These berries are a traditional staple for many coastal communities in the northwest. I read in many articles that DAḴE berries are full of antioxidants and vitamins, and are often used in jams, desserts, and fruit leather. They can be eaten fresh or dried, which is wonderful because it means they can be enjoyed all throughout the year. Peter Constabel, a plant biologist at UVic, describes the berries as an earthy cross between blueberry and blackcurrant. I can attest! I found some berries today in East Sooke park and they were delicious. I’ve included a link to a DAḴE berry jam recipe that I’m eager to try!
The leaves of this plant can be used in teas and tinctures to treat coughs, heartburn, bladder inflammation, and menstrual cramps. The leaves have astringent properties (which means that they draw water out of tissues), which also makes them useful to treat wounds. The leaves can also be made into a poultice to help stop bleeding and to soothe inflamed skin. To make DAḴE tea, you can dry the leaves by cutting their stems and bundling them with a rubber band, then placing them in a warm, dry spot away from sunlight. I’m excited to give this a try!
I’ve put together a list of my research sources. I encourage anyone interested in learning more about this Indigenous plant to explore them!
I would like to learn more about Indigenous plants on Vancouver Island! Every week, my goal is to choose one local Indigenous plant, find it in nature, and learn about its traditional uses. I will present the steps of this process on this blog to demonstrate my learning!
My photo, East Sooke Park 
