Spring food and medicines
Spring is a time for renewal and awakening. As the days grow longer and the ground begins to thaw, many traditional foods and medicines start to emerge. These plant foods and medicines are not only rich in important nutrients but are connected to deep cultural teachings and traditions.
Harvesting and using traditional and seasonal foods and medicines from the lands and waters can help to develop a stronger connection to the natural world and to ancestors. This supports wholistic wellness.
Spring also presents an opportunity to connect with one another—including Elders and Knowledge Holders—to learn about the traditional ways of the Nations and territories in which we live and work. Spring represents new growth, new beginnings, and new opportunities for learning.
Traditional foods and medicines harvested in spring
The traditional territories are rich in important foods and medicines. The many different climates and ecosystems, from the rainy coast to the drier Interior, have us seeing the first signs of spring at different times and traditional foods vary greatly. As you read on, consider whether these foods and medicines grow in your territory. What are the names for them in your language?
Traditional and seasonal foods and medicines from the lands
- An evergreen tree that grows all over BC
- Young, tender tips of conifer trees, including spruce, fir and cedar, can be foraged in spring and eaten raw as a snack
- Conifer tips hold medicinal and healing qualities that can be made into salves, tinctures, or healing syrups and drinks
- A plant found all over BC, growing in moist woods, especially along streams
- Young stalks are harvested in the spring and can be made into salves, tinctures, and teas with anti-viral, anti-inflammatory, and pain-relieving properties. The medicine can support skin healing and blood sugar regulation, and provide relief from arthritis, rheumatism, gastrointestinal issues, colds and fever
- Often utilized as a ceremonial plant due to its strong medicinal and healing qualities
- An ocean fish that returns to spawn each spring in the Fraser, Skeena, Nass and Klinaklini river systems
- Enjoyed fresh, smoked/dried, or made into grease. When cooked, it’s a good source of calcium and is high in protein, iron, vitamin A and omega-3 fatty acids
- Eulachon is important to coastal communities and a valuable trade good with inland communities
- These curled, edible shoots of the ostrich fern appear at the first signs of spring
- Can be sautéed into a delicious snack high in antioxidants, vitamins, minerals and polyunsaturated fats. Should not be consumed raw: Check out these food safety tips for fiddleheads
- Ostrich ferns should not be confused with bracken ferns, which contain harmful substances
- An ocean fish found off Haida Gwaii, Prince Rupert, Central Coast, Strait of Georgia and the West Coast of Vancouver Island
- Harvested from late winter through spring. Rich in protein, iron and thiamin, especially when dried
- Valued by coastal communities and featured at feasts
- A plant found throughout BC, often in boggy areas or peatlands
- Leaves are harvested in spring or summer when they are young, tender and growing upright. Although known for being used to brew tea, the name of the plant is called Labrador tea regardless of how it’s used
- Many Nations have different names in their languages for this traditional healing plant
- The tea is a known diuretic and should be consumed sparingly
- A type of plant found all over BC, often streamside and in woodlands
- Young shoots of nettle harvested in the early spring are utilized like spinach and provide a delicious meal
- Leaves are highly nutritious and packed with iron and strong medicinal qualities that help build the immune system, support seasonal allergies and have healing properties
- Best harvested before it flowers. As the name implies, can cause stinging pain on the skin leading to rashes if not handled properly
Related
FNHA supports the revitalization of traditional health and wellness knowledge through many of our projects including our land-based healing and traditional healing initiatives.
The Understanding Common Language project is a toolkit for understanding and reflecting on First Nations foods and medicines from First Nations perspectives. Much traditional knowledge may not be visible or known to non-Indigenous people because for a long time they were illegal, forbidden and forced underground.