later in summer (when pyrrolizidine alkaloids are lowest; see Caution below). Rootstalks are dug spring or fall.
FOOD USE: Coltsfoot flowers are one of the earliest spring wild foods. During a June plant class in Kotzebue years ago, coltsfoot flowers emerging from the exceptionally late snowmelt starred in our soups, stir-fries, spring rolls, and tempura. Young leaves, in small quantities, were also added. In Flora of Alaska, Eric Hultén notes that roots were roasted and eaten by the Siberian Eskimos.
HEALTH USE: Coltsfoot has a plethora of names culturally, but a commonality of use. It is a “specific” herb for acute respiratory congestion and cramps. Petasites species contain the antispasmodic petasin. Leaf syrup provided dramatic relief when I experienced an acute bronchitis at my wilderness cabin. Indigenous people chew the root (and swallow the juice) for easing sore throat. Root decoctions and tinctures are used to ease asthma attacks. In addition, herbalists favor coltsfoot teas for stress-aggravated stomach cramps. Alaskan west coast Yup’ik also use leaf tea for stomach pain and diarrhea. Use of coltsfoot for relief of menstrual cramps is reported by Kodiak Alutiiq as well.
OTHER: A standardized root extract Petadolex demonstrates effectiveness in migraine prevention. The International Journal of Clinical Pharmacology and Therapeutics published a clinical trial in which, “the frequency of migraine attacks decreased by a maximum of 60% compared to the baseline.” (Note: this pharmaceutic formulation removes the P.A. alkaloids discussed in the following caution, thus deemed safe for long-term use.)
CAUTION: Coltsfoot has been safely used for centuries by diverse people taking it short term for easing acute respiratory distress and cramps. Coltsfoot contains pyrrolizidine alkaloids (P.A.), which, in excess, can damage the liver. Herbalist Kathi Keville reports that in Germany, the recommended maximum dose of coltsfoot is 1 teaspoon dry herb daily for a maximum of 1 month. If pregnant, check with your physician before ingesting.
DANDELION
Taraxacum species Aster family (Asteraceae), Chicory subfamily (Cichorioideae)
Alaska has 11 dandelion species that free range from backyards to tundra to alpine. Species include the “common dandelion” of Eurasian origin Taxaracum officinale (used globally as food and medicine), the rare Alaska-only nodding dandelion (T. carneocoloratum) of scree slopes, and Alaska dandelion (T. alaskanum) of alpine and tundra, etc. All dandelions are forager friendly, though nodding dandelion should be spared because of its rarity. Dandelions bear yellow composite blossoms with only 1 blossom per stem (be certain to differentiate from false dandelions, which have stems that branch). Break a dandelion stem and it yields a milky sap. The smooth leaves have jagged edges, hence their French name dent-de-lion, or lion-tooth; tooth depth varies with species. Though taproots are normally a few inches deep, a Palmer student grew roots 2 feet long in her raised bed. Taraxacum roots have been recorded to penetrate the earth to a depth of 20 feet.
DERIVATION OF NAME: Taraxacum means “remedy for disorder.”
OTHER NAMES: blowball, dent-de-lion, pissenlit.
RANGE: Diverse habitats throughout Alaska.
HARVESTING DIRECTIONS: Leaves are most mild flavored early spring before flowering, and in autumn when new growth occurs. Plants in the shade tend to be milder tasting. Pick buds as available, and flowers in full bloom. However, if you intend to dry the flowers, harvest when just beginning to open; they will continue to “mature” while drying. If you dry fully open flowers, they will turn to seed. Dig roots early spring and late fall; brush firmly to remove dirt, and rinse well.
FOOD USE: Add mild dandelion leaves to salads, spring rolls, stir-fries, soups, and scrambled eggs. Rub with olive oil and sprinkles of salt and seasonings and dry as a snack chip. Blend dandelion with lamb’s quarter, chickweed, sorrel, and tomato juice as a refreshing elixir. Marinate summer leaves as salad or try the Tlingit way of cooking leaves in a change of salted water to remove any bitterness. Pickle buds like capers. Dandelion flower petals (pinch off and discard the green sepals) are a delightful salad garnish: mix with salmon, onion, rice, and your favorite seasonings and cook as a burger. I love greeting the morning with “dandelion expresso.” Roast dry chopped dandelion root in a cast iron skillet until desired degree of roast is achieved. Roots become highly aromatic (be careful not to burn). Then grind and use in an espresso maker or simmer 1 tablespoon of the roasted root per cup (starting in cold water) for 15 minutes.
HEALTH USE: Nutritionally, dandelion is a rich source of vitamins A to E, plus inositol, lecithin, and minerals such as iron, magnesium, manganese, calcium, copper, silicon, sodium, phosphorus, and zinc. Dandelion leaf is noted to be one of the richest vegetable sources of beta-carotene. Dandelion’s name “pissenlit” (originating from the French pisser en lit—“to pee in bed”) indicates use of leaves as a potassium-sparing diuretic. When my husband was released from the hospital after a surgery and suffered extreme edema late that night (while we were far away from medical help or phone contact), a strong dandelion leaf tea provided profound relief. Dandelion root could well be Alaska’s number one herbal helper for livers compromised by overindulgence of alcohol or fats. A scientific paper published by an Iraq university states, “Dandelion improves the function of liver, pancreas and stomach. It is used to treat anemia, cirrhosis of the liver, hepatitis and rheumatism. An active dandelion constituent reduces serum cholesterol and triglycerides because it intensifies bile secretion.” In addition, dandelion has been considered a key antidiabetic plant because of its antihyperglycemic, anti-inflammatory, and antioxidative properties.
OTHER: Dandelion flower massage oil provides soothing relief for muscular tension. To make, gently heat flowers in almond oil in the top of a double boiler until a rich color results.
CAUTION: Avoid harvesting in sprayed areas. Be certain to distinguish dandelions from other yellow composites like “false dandelion” (Hypochaeris), which is characterized by yellow composite “dandelionlike” flowers borne on long branched stems and hairy basal leaves.
BEDSTRAW
Galium species Madder family (Rubiaceae)
Bedstraw is another free ranger, adapting to diverse conditions of seashores, moist woods, gardens, and mossy wet places. Galiums have square stems and leaves arranged in whorls. The small flowers have 4 white petals that vary with species from sparse to dense clusters. Fruits may be paired or singular, smooth, bristly, or covered with hooked hairs. Alaskan species include northern bedstraw (G. boreale), sweet-scented bedstraw (G. triflorum), the weak-stemmed sticks-to-everything cleavers (G. aparine, above), and others.
DERIVATION OF NAME: The botanical name Galium is from Greek gala, meaning “milk.” Bedstraws were traditionally used as rennet for coagulating milk in cheesemaking.
OTHER NAMES: goosegrass, stick-a-back, maid’s hair, Our Lady’s bedstraw, ts’ał t’áwsgad (Haida, “its-seeds-stick-to-you”).
RANGE: Throughout Alaska, except for the extreme north Arctic.
HARVESTING DIRECTIONS: Collect spring leaves and stems before flowering. Harvest the fruits in late summer.
FOOD USE: Only smooth-stemmed varieties can be eaten
