Alaska's Wild Plants, Revised Edition. Janice J. Schofield
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expresso.” Roast dry chopped dandelion root in a cast iron skillet until desired degree of roast is achieved. Roots become highly aromatic (be careful not to burn). Then grind and use in an espresso maker or simmer 1 tablespoon of the roasted root per cup (starting in cold water) for 15 minutes.
HEALTH USE: Nutritionally, dandelion is a rich source of vitamins A to E, plus inositol, lecithin, and minerals such as iron, magnesium, manganese, calcium, copper, silicon, sodium, phosphorus, and zinc. Dandelion leaf is noted to be one of the richest vegetable sources of beta-carotene. Dandelion’s name “pissenlit” (originating from the French pisser en lit—“to pee in bed”) indicates use of leaves as a potassium-sparing diuretic. When my husband was released from the hospital after a surgery and suffered extreme edema late that night (while we were far away from medical help or phone contact), a strong dandelion leaf tea provided profound relief. Dandelion root could well be Alaska’s number one herbal helper for livers compromised by overindulgence of alcohol or fats. A scientific paper published by an Iraq university states, “Dandelion improves the function of liver, pancreas and stomach. It is used to treat anemia, cirrhosis of the liver, hepatitis and rheumatism. An active dandelion constituent reduces serum cholesterol and triglycerides because it intensifies bile secretion.” In addition, dandelion has been considered a key antidiabetic plant because of its antihyperglycemic, anti-inflammatory, and antioxidative properties.
OTHER: Dandelion flower massage oil provides soothing relief for muscular tension. To make, gently heat flowers in almond oil in the top of a double boiler until a rich color results.
CAUTION: Avoid harvesting in sprayed areas. Be certain to distinguish dandelions from other yellow composites like “false dandelion” (Hypochaeris), which is characterized by yellow composite “dandelionlike” flowers borne on long branched stems and hairy basal leaves.
BEDSTRAW
Galium species Madder family (Rubiaceae)
Bedstraw is another free ranger, adapting to diverse conditions of seashores, moist woods, gardens, and mossy wet places. Galiums have square stems and leaves arranged in whorls. The small flowers have 4 white petals that vary with species from sparse to dense clusters. Fruits may be paired or singular, smooth, bristly, or covered with hooked hairs. Alaskan species include northern bedstraw (G. boreale), sweet-scented bedstraw (G. triflorum), the weak-stemmed sticks-to-everything cleavers (G. aparine, above), and others.
DERIVATION OF NAME: The botanical name Galium is from Greek gala, meaning “milk.” Bedstraws were traditionally used as rennet for coagulating milk in cheesemaking.
OTHER NAMES: goosegrass, stick-a-back, maid’s hair, Our Lady’s bedstraw, ts’ał t’áwsgad (Haida, “its-seeds-stick-to-you”).
RANGE: Throughout Alaska, except for the extreme north Arctic.
HARVESTING DIRECTIONS: Collect spring leaves and stems before flowering. Harvest the fruits in late summer.
FOOD USE: Only smooth-stemmed varieties can be eaten raw. Use in green drinks, pesto, herbal vinegars, and rice dishes. To improve texture, steam greens lightly. The flowering herbs can substitute for green tea. The fruits (which look like 2 little balls stuck together) are related to coffee. United Kingdom forager Rachel Lambert recommends roasting cleavers fruits for 40 minutes at 275°F (140°C) until a rich coffee aroma results. Grind and then brew in a French press or, for a stronger flavor, decoct (simmer) the brew.
HEALTH USE: Herbalists advocate cleavers (G. aparine) as a tea and a tincture to treat lymphatic system and urinary tract imbalances. Galium juice, ointment, and poultices soothe burns and skin ulcers. Dena’ina Athabascans apply G. boreale, which they call ts’elveni vets’elq’a “wormwood’s partner,” as a hot pack for aches and pains. In the Ukraine, clinical trials demonstrated that Galium species have “low toxicity and a broad spectrum of antimicrobial activity.” An Iraqi medical journal states that “Previous pharmacological studies showed that Galium aparine extracts possessed antimicrobial, anticancer and hepatoprotective effects.”
OTHER: Scottish forager Monica Wilde thoroughly describes the process of using bedstraw in cheese in her blog, monicawilde.com. Campers can use the tangled mats of cleavers as strainers for wilderness tea.
CAUTION: Some individuals experience contact dermatitis with cleavers.
WILLOW
Salix species Willow family (Salicaceae)
Moose and humans enjoy eating willow, but both are quite particular about the species they consume. A mutual favorite is surah (Salix pulchra); its long, narrow leaves are smooth on both sides, darker green above, with margins that are generally smooth. The young leaves produce a refreshing aftertaste. Surah ranges from the northern Panhandle to Kodiak and the Alaska Peninsula and across the Interior to Utqiagvik (formerly Barrow). The sweet, inner bark and peeled shoots of the feltleaf willow, Salix alaxensis, are favored by the Iñupiat. Nearly 60 Alaskan species collectively range into all parts of the state. The diminutive, round-leaved netted willow (S. reticulata) roams from tundra to mountains. Dwarf S. ovalifolia favors salt marshes of the Arctic. The long-beaked willow S. depressa prefers woods and can grow to 30 feet tall.
DERIVATION OF NAME: Salix is the classical Latin name for willow.
OTHER NAMES: osier, pussy willow, sura (Iñupiat) tsuaq (Yup’ik), ch’áal’ (Tlingit).
RANGE: Throughout Alaska.
HARVESTING DIRECTIONS: Pick surah leaves in early spring, when bright green and sweet. Peel shoots of the feltleaf willow, keeping the tasty green cambium (inner bark) and discarding the outer bark and woody core.
FOOD USE: Nibble surah leaves as a snack or add to salads. Their mild leaves blend well in soups and casseroles. Ferment with cabbage as sauerkraut. A mere 1 ounce of willow leaf fulfills your daily requirement for vitamin A and 89% of your vitamin C. The green cambium can be dried and ground as a flour substitute. (Such use is uncommon unless in survival situations).
HEALTH USE: Willow introduces foragers to the scientific discipline of organoleptic testing. This methodology uses human senses for evaluating substances. Foragers who taste willows will quickly differentiate those that are palatable for food purposes versus those high in the anti-inflammatory salicin. The rule of thumb is the more “yuck!” the willow tastes, the higher in pain-relieving compounds. Though slower acting than aspirin, willows offer advantages of longer-lasting pain relief, no stomach bleeding, and no effect on blood platelets. If troubled by headache in the wild, chew willow inner bark and leaves. Alternately, simmer the chopped inner bark in water, and sip the dark brew. For insect stings and bites, mash willow leaves and place the pulp on the irritated area. Use bark decoctions as an antiseptic wash for wilderness wounds. European herbalists use willow for treating colds, flu, fevers, headaches, and arthritis. Similar use is shared by Natives throughout Alaska. In addition, Iñupiat use willow bark ash for soothing burns. Yup’ik chewed willow bark and leaves for mouth sores.
OTHER: Soak sore feet in a willow footbath. Use leafy branches as a switch in the sauna to stimulate circulation. Use willow stems in basketry. To banish winter blues, place twigs in a vase of water and celebrate the pussy willow’s promise of spring.
CAUTION: Individuals with sensitivity to aspirin are typically warned not to ingest salicin-containing plants (willow, poplar, birch). The American Botanical Council, however, points out that “the