The native people of New England already possessed a vast store of plant knowledge at the arrival of the European colonists in the 17th century. Confronted by unfamiliar species, the colonists turned to the knowledge of local tribes to make use of the plants throughout the region. By the 1700s, much of the traditional plant knowledge of the New England tribes had been collected and recorded by John Josselyn, an English explorer and naturalist.
Oswego Tea
A relative of mint, Oswego tea (Monarda didyma) is a spreading perennial herb known for its aromatic foliage and brushy crown of scarlet flowers. Extensively used by the Wampanoag tribe of Massachusetts, it was brewed into a tea to alleviate gastrointestinal upsets and menstrual discomfort. To relieve swelling and pain associated with bruises or sprains, the flowers of Oswego tea were soaked in hot water and applied like a compress.
Tuckahoe
Sometimes called "indian bread," tuckahoe (Wolfiporia extensa) is a large fungus found in deep soil where fallen trees decay. A single tuckahoe can weigh as much as 40 pounds, providing an abundant source of starchy meal for bread-making for the Wampanoag, Micmac and Narragansett people of New England. To render it edible, tuckahoe was cooked for a prolonged period to remove its bitter toxins.
Northern Highbush Blueberry
Native to the eastern United States, northern highbush blueberry (Vaccinium corymbosum) forms 14-foot-high thickets in the woodlands of New England. Introduced to the Europeans by the Wampanoag people in the 1700s, the fruit was mashed to release its juice, which was used to treat coughs and sore throats. During particularly bountiful crops, the berries were dried for winter storage and were added to a dish called sautauthig, which is a type of pemmican eaten on long-distance travel.
Eastern White Pine
Eastern white pine (Pinus strobus) forms dense forests across the northeastern United States. A prime source of vitamins A and C, the needles were brewed into a strong, pungent-tasting tea that helped the early European settlers avoid scurvy. The pinkish inner layer of bark, called the cambium, was pounded into flour and used to make bread, which was an important survival food for the Wampanoag people due to its high calorie content.
Blackseed Plaintain
Eaten raw or as a pot herb, blackseed plantain (Plantago rugelii) was extensively used as both a source of food and as a soothing tonic for sore throats. Harvested in early spring, the narrow young leaves of blackseed plantain were sometimes applied topically as a poultice for skin ailments or injuries. By the 1700s, blackseed plantain was replaced in usage by the larger common plantain (Plantago major), which had been introduced by European settlers in the 1600s.
Common Bean
A staple food crop for many native cultures, the common bean (Phaseolus vulgaris) was among the first crops introduced to the European colonists by the Wampanoag people. Local cultivars vary wildly in shape, size and growth habit, although most were eaten both as immature green beans and as cooked dried beans. High in protein, the common bean provided a reliable source of wintertime protein for native cultures across New England.
Hopniss
Sometimes called groundnut, hopniss (Apios americana) is a species of bean that was once widely eaten by native cultures along the Eastern Seaboard. Both the starchy tuber and edible beans were harvested and stored, providing a rich source of calories--protein as well as starch--during the winter. The fragrant reddish-purple blossoms were used as a painkiller, either applied topically or brewed into a tea and drunk.
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