SALICACEAE (WILLOW FAMILY)
Large-toothed Aspen (Populus grandidentata Michx.), “asadiˈ” [bitter bark]. The Ojibwe scrape the cambium layer to obtain a food which is boiled and is something like eggs. They also scrape the cambium of several other trees for food.
SAXIFRAGACEAE (SAXIFRAGE FAMILY)
Prickly Gooseberry (Ribes cynosbati L.), “meˈ skwacaboˈ mînûk” [red berries with thorns]. The Flambeau Ojibwe relish these berries when ripe and make them into preserves for winter use.
Wild Black Currant (Ribes americanum Mill.), “amîˈkomîn” [beaver berries], shown in [plate 70], fig. 1. The Pillager Ojibwe eat these berries fresh, in jams, and preserves and dry them for winter. In the winter, a favorite dish is wild currants cooked with sweet corn. The Flambeau Indians use them in a like manner, but call them “kagagîtciˈ mîn” [raven berries].
Wild Red Currant (Ribes triste Pall.), “mîcitciˈ mînûk”. The Flambeau Ojibwe gather these currants and use them as they do the Wild Black Currants.
Smooth Gooseberry (Ribes oxyacanthoides L.), “caboˈ mînûk” [smooth berry]. The Flambeau Ojibwe gather this berry for fresh food, and also make it into preserves for winter use. It is often cooked with sweet corn.
SOLANACEAE (NIGHTSHADE FAMILY)
Ojibwe Potato (Solanum tuberosum L.), “opîn” [potato].[143] The Ojibwe have cultivated this early potato, according to their traditions since aboriginal times, and it surely looks primitive enough. It is round in circumference, about two or three inches long, has purplish flesh, and never cooks to a mealy consistency. It is much prized for soups and is always firm and crisp when cooked. White Cloud’s potato patch on Bear Island, Leech Lake, Minnesota, is shown in [plate 58], fig. 1.