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Luiseño version

                          Edible Plants
                                 Text by Natalie Daltow, Brian Ross, Stacy Tencer
                                 Images by Brian Ross, Jessica Walker, Josh Walker

	tokapish blue dicks Dichelostemma pulchellum a Blue dicks, a perennial also known as desert hyacinth, grass nut, or Indian potato, is a member of the Lily family. The flowers are violet-purple and bloom between March and May. The root bulbs were gathered in large quantities with digging sticks. Some have a sweet, nutty flavor and can be eaten raw. Others taste better roasted or fried. Blue dicks are considered more tasty than potatoes.
	qwi’la coastal live oak acorns Quercus agrifolia nee a Acorns were of great value to the Luiseño. Acorns contain significant amounts of protein, calcium, potassium, magnesium, fat and sulfer. Acorns, depending on the type of tree they come from, bloom in different seasons. Therefore, indigenous groups were able to rely on acorns as a source of food throughout the year. For example, it was an important food source during the winter seasons when many other foods were not available. Although they are very healthy and reliable as a food source, the acorns are also very high in tannic acid. Proper processing of the acorns, which includes leaching, is crucial in the preparation of any dish involving acorns.
	panaa’al yucca Yucca whipplei a There are many different types of Yucca. Yucca whipplei is the plant most commonly used by the Luiseño band. Yucca is commonly found in deserts, sandy or rocky slopes, and mesas across many states. Yucca is a member of the agave family. The new leaves develop one at a time in a spiral shape and turn into a terminal bud. The bud is the “heart” and can be twisted off at the base. However, the bud can only be twisted off a certain number of times, as it will only regenerate two to three times at most. The bud can be used raw in salads or cooked. All parts of the yucca have food, medicinal, and other uses. The stalks are rich in sugar. The leaves of are rich in fiber and often used in cordage and the making of baskets. Medicinal purposes include the anti-inflammatory properties to treat arthritis and rheumatism.
	kuu-ta elderberry Sambucus glauca a The Elderberry is one of the most common fruit-bearing shrubs used by the Luiseño people. The yellow flowers produce berries that become deep purple as they ripen and fill with juice. Elderberries should never be eaten raw, as they have toxic properties. When cooked, they can be used like blueberries in pies, muffins, pancakes and other dishes. The berries contain vitamins A, B, and C. Elderberry wine is a remedy for sore throat and influenza, and induces perspiration to combat chills. Infusions of the fruit can be beneficial for nerve disorders and back pain, and have even been used to reduce urinary tract and bladder inflammation. The flowers are a mild astringent, and can be used in skin washes to improve complexion and relieve eczema, acne, and psoriasis. Leaves and flowers are often ingredients in ointments for burns, scalds, swelling, cuts, and scrapes.
	towish popa’lawa Indian lettuce Claytonia perfoliata a Indian lettuce is a fleshy, hairless annual from a long, slim taproot. It has distinctive, rounded leaves that resemble a disk sitting atop a stem. Indian lettuce grows in moist, shady places, often under oak trees or rocks. Indian lettuce has several uses, both edible and medicinal. The leaves are used raw in salad, and in fact, it has come to be known by some as the “Indian salad.” The leaves also can be cooked. In addition, a special tea can be made from this plant, which is used as a laxative. The soothing quality of Indian lettuce serves a variety of medicinal purposes, including soothing sore eyes, improving vision, and treating rheumatism and syphilis.
	pac-qwa-t sugarbush Rhus integrifolia a The sugarbush is a shrub with white flowers common in coastal regions. The fruit of sugarbush can be eaten either raw or cooked. Luiseño people made summer drinks from the ripe berries, which are covered with a sticky sweet substance. They also used the sticky covering in the preparation of sugar. The berries were ground into meal, which was then mixed with water and eaten without being cooked. The fruit can also be sucked for the tart juice that forms on its surface. The leaves, rich in tannins, are boiled to make a tea or can also be used as a dye.
	lamicea chia Salvia columbariae a Chia, a member of the mint family growing in low desert areas, bears dense blue flowers from March through July. The seeds are similar to flax seeds. Chia was used medicinally for digestive problems and soothing inflamed membranes caused by such injuries as gun shot wounds. Chia was also put into the eyes in order to gather foreign particles that cause irritation. When wet, the seeds of the chia have a mucilaginous property, enabling them to gather small particles of dirt or other foreign properties in the eye. Chia also was eaten by Luiseños to sustain and preserve their energy during long trips, enhancing their endurance.
	kanavut black sage Salvia mellifora a The green leaves of black sage, found on dry slopes and benches in the Coastal Ranges, have a strong minty scent. The leaves were often used in cooking as a spice for soups and meats and used fresh added to salads and sandwiches. The leaves are highly nutritious, containing moderate levels of vitamins A and C. The seeds have a rich, nutty flavor and were most often parched and then ground into flour for meal. Black sage has many medicinal purposes, acting as an astringent and anti-inflammatory. It can be used to treat bites and stings, canker sores, diarrhea, sore throats, hot flashes and night sweats, asthma, and as a nerve tonic to calm or stimulate the nervous system.