LICHENS
Tree Lichen (Sticta glomulifera), “jîngwakons wakun” [little white pine and row of eggs] or “jîngwaˈkwak” [pine egg]. On the bark at the base of an old White Pine, will be found lichens growing from the ground to a height of perhaps three feet. The Ojibwe gather these and boil them until they coagulate or “come together” like scrambled eggs. They say that they taste like eggs “wawîn”, but they call them “wakûn”, which is a term applied to the roe or eggs of a fish. It is a favorite dish and a very ancient one.
LILIACEAE (LILY FAMILY)
Wild Onion (Allium cernuum Roth.), “cîgagaˈ wûnj” [skunk plant]. Both Pillager and Flambeau Ojibwe like the Wild Onion and Wild Leek in the spring as an article of food.
Wild Leek (Allium tricoccum Ait.), “bûgwaˈ djijîcaˈ gowûnj” [unusual onion] “jîcago” really means skunk, and from this word Chicago was named. This is the larger wild onion and is known as Winabojo’s onion, or the one he pointed out for food. It is gathered in the spring when it is round and plumper than in the fall. It is also gathered and dried for future use. The Wild Leek is somewhat bitter, while the smaller wild onion is sweet.
False Spikenard (Smilacina racemosa [L.] Desf.), “agoñgosiˈ wîdjiˈ bîk” [chipmunk root]. The Pillager Ojibwe use this root added to oats to make a pony grow fat. The Flambeau Ojibwe also prepare and eat the False Spikenard root. It is soaked in lye water and parboiled to get rid of the lye, then cooked like potatoes.
NYMPHAEACEAE (WATER LILY FAMILY)
Sweet White Water Lily (Castalia odorata [Ait.] Woodville & Wood), “odîteˈabûg wabîˈgwûn” [flat heart-shaped leaf, white flowered]. The Flambeau Ojibwe eat the buds of this water lily before they open.
Yellow Lotus (Nelumbo lutea (Willd.) Pers.), “wesawasaˈ kwuneˈk odîteˈabûg” [yellow light, flat heart-shaped leaf].[141] Most of the Wisconsin Ojibwe know about this favored wild potato; and also use the hard chestnut-like seeds to roast and make into a sweet meal. They cut off the terminal shoots, at either end of the underground creeping rootstock and the remainder is their potato. These shoots are similar in shape and size to a banana, and form the starchy storage reservoirs for future growth. They have pores inside, but have more substance to them than the stems. They are cut crosswise and strung upon basswood strings, to hang from the rafters for winter use. They are soaked when needed and then cooked with venison, corn or beans.