ALISMACEAE (WATER-PLANTAIN FAMILY)
Arum-leaved Arrowhead (Sagittaria arifolia Nutt.) “wabasiˈ pîn” [white potato].[129] Both the Flambeau and the Pillager Ojibwe call this by the same name and use it exactly alike as far as its food value is concerned. The Pillager Ojibwe also use it as a medicine for man and horse. The Flambeau Ojibwe recognize that it is also a favorite food of ducks and geese. A similar species found in California is used by the Indians there as a potato under the name “wappate” or “wapatoo”, and is called by the whites there “Tule root.”[130] The corms are a most valued food source to the Ojibwe. They will dig them if they cannot get them more easily. Muskrat and beavers store them in large caches, which the Indians have learned to recognize and appropriate. It is difficult to dig them out still attached to the plant, because the connection between the roots and the corm is so fragile and small. The round corms are attached by a tiny rootlet to the main mass of fibrous roots, and are capable of reproducing the plant in a vegetative manner, just as the Irish Potato does. They are from one-half to an inch and a half in diameter and about three-quarters to two inches long. They are pure white inside, sweet and quite starchy. The Indian does not differentiate between this species and the Broad-leaved Arrowhead. For winter use, the potato is boiled, then sliced and strung on a piece of basswood bark fiber and hung up overhead for storage. They also use the fresh corms, cooking them with deer meat, and maple sugar. Some of the potatoes are kept over after cooking and the maple sugar is thickened until they might almost be called candied sweet potatoes.
ANACARDIACEAE (SUMAC FAMILY)
Smooth Sumac (Rhus glabra L.), “bakwaˈ nak” [binding tree]. The Flambeau Ojibwe gather the berries to make a pleasant beverage much like lemonade. The berries are tart and are sweetened with maple sugar, soaked in water until required for use. They also gather and dry them for winter use. The dried berries are cooked in water with maple sugar, and form a hot drink, instead of a cooling one, as used in the summer and fall.
Staghorn Sumac (Rhus typhina L.), “bakwaˈ natîg” [binding tree].[131] The Pillager Ojibwe use the berries in the same way as the Flambeau Ojibwe use this species, and under the same name. They also store up the dried seed heads for winter use.
ARISTOLOCHIACEAE (BIRTHWORT FAMILY)
Wild Ginger (Asarum canadense L. var. acuminatum Ashe), “nameˈ pîn”, [sturgeon potato].[132] The Pillager Ojibwe often use this root in cookery to season the food. They claim it takes away any muddy taste from fish, and will render any meat dish digestible by anyone, even if they are sick. The roots are processed in lye water for cookery on a large scale.
ASCLEPIADACEAE (MILKWEED FAMILY)
Common Milkweed (Asclepias syriaca L.), “caboˈ sîkûn” [milk], “înîniwûnj” [indian plant] Flambeau name.[133] The Pillager Ojibwe eat the fresh flowers and tips of the shoots in soups. They are usually cooked with some kind of meat and become somewhat mucilaginous like okra, when cooked. They also gather and dry the flowers for refreshening in the winter time, to make into soup.