A recent survey by the National Wildlife Federation and the National Gardening Association reveals a growing trend: one in four gardeners now specifically seek out native plants, an increase from 17% in 2020.1
This burgeoning interest in cultivating native flora reflects the desire to connect with the land, and foster biodiversity.
Here are 10 herbs and spices used by Native Americans that can elevate both your garden and your kitchen.
1. Sweetgrass (Hierochloe odorata)
Sweetgrass is a sacred herb in many Native American traditions, known for its sweet, vanilla-like aroma. It is often braided and burned for purification rituals and to attract positive energy.
It is also used medicinally for its calming and healing properties.
2. Wild Bergamot (Monarda fistulosa)
Also known as Bee Balm, this perennial herb boasts beautiful lavender flowers and a minty, citrusy flavor. Native Americans used it to treat respiratory ailments, colds, and fevers.
The leaves can be steeped for tea or used to flavor dishes.
3. Sumac (Rhus typhina)
Sumac is a small tree or shrub with bright red berries. While some sumac species are poisonous, the berries of Rhus typhina are edible and have a tart, lemony flavor.
Native Americans used sumac to make a refreshing beverage, as a seasoning, and for medicinal purposes like treating stomach upset and sore throats.
4. Yarrow (Achillea millefolium)
This common herb with delicate white flowers has a long history of use in Native American medicine. It is known for its ability to stop bleeding, reduce inflammation, and aid digestion.
Yarrow leaves and flowers can be used in teas, salves, and poultices.
5. Wild Ginger (Asarum canadense)
This low-growing plant with heart-shaped leaves has a spicy, ginger-like flavor. Native Americans used it to flavor food and beverages, as well as for its medicinal properties. Wild ginger has been used to treat digestive issues, colds, and coughs.
It’s important to note that wild ginger should not be confused with the common ginger root (Zingiber officinale) used in cooking.
6. Osha Root (Ligusticum porteri)
This powerful herb grows in the mountains of the western United States. Native Americans used it to treat respiratory ailments, boost the immune system, and ease digestive problems.
Osha root has a strong, celery-like flavor and can be taken as a tincture, tea, or chewed raw.
7. California Poppy (Eschscholzia californica)
This vibrant orange flower is the state flower of California and has a long history of use in Native American medicine. The entire plant, including the leaves, flowers, and roots, has been used to relieve pain, anxiety, and insomnia.
California poppy can be taken as a tincture, tea, or used topically as a salve.
8. Sage (Salvia apiana or Salvia officinalis)
Sage is a versatile herb with a strong, aromatic flavor. Different varieties of sage grow throughout North America. White sage (Salvia apiana) is often burned for purification rituals and to cleanse the air of negative energy.
Other sage varieties, like garden sage (Salvia officinalis), are used in cooking for their savory flavor and have also been used medicinally to treat digestive issues, sore throats, and memory problems.
9. Oregon Grape Root (Mahonia aquifolium)
This evergreen shrub produces bright yellow flowers and dark blue berries. Native Americans used the root for its antibacterial and anti-inflammatory properties.
Oregon grape root has a bitter taste and is often taken as a tincture or capsule to treat skin conditions, digestive problems, and infections.
10. Chokecherry (Prunus virginiana)
This small tree produces tart, dark red berries that Native Americans have used for centuries in various ways. The berries can be dried and ground into a powder, used to make jams and jellies, or added to soups and stews.
Chokecherries are rich in vitamins and minerals, and their astringent properties have been used to treat coughs and diarrhea.
When using wild herbs and spices, it’s important to properly identify them and be aware of any potential allergies or interactions with medications. If you’re unsure, consult with a knowledgeable expert or healthcare provider.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.