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Two important “root” foods of the Northwest Coast Indians: Springbank clover (Trifolium wormskioldii) and Pacific silverweed (Potentilla anserina ssp. pacified)

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Abstract

Two edible “root” species, springbank clover (Trifolium wormskioldii), and Pacific silverweed (Potentilla anserina ssp. pacifica), are described and their use as food by Northwest Coast Indian peoples documented. Descriptions of traditional harvesting, cooking and serving, and storage techniques for these foods are provided, and their future potential as a food source along the Northwest Coast is discussed.

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Authors and Affiliations

  1. British Columbia Provincial Museum, B.C. V8V 1X4, Victoria, Canada

    Nancy J. Turner (Research Associate)

  2. Division of Human Nutrition, University of British Columbia, B.C. V6T 1W5, Vancouver, Canada

    Harriet V. Kuhnlein

Authors
  1. Nancy J. Turner
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  2. Harriet V. Kuhnlein
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Turner, N.J., Kuhnlein, H.V. Two important “root” foods of the Northwest Coast Indians: Springbank clover (Trifolium wormskioldii) and Pacific silverweed (Potentilla anserina ssp. pacified). Econ Bot 36, 411–432 (1982). https://doi.org/10.1007/BF02862700

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  • DOI: https://doi.org/10.1007/BF02862700

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