Asthma
Skunk Cabbage
Used by the Winnebago and Dakota tribes to stimulate the removal of phlegm in asthma. The rootstock was official in the U.S. Pharmacopoeia from 1820 to 1882 when it was used in respiratory and nervous disorders and in rheumatism and dropsy.

Mullein
Introduced by Europeans. The Menominees smoked the pulverized, dried root for respiratory complaints while the Forest Potawatomis, the Mohegans, and the Penobscots smoked the dried leaves to relieve asthma. The Catawba Indians used a sweetened syrup from the boiled root, which they gave to their children for coughs.

Backache
Arnica
The Catawba Indians used a tea of arnica roots for treating back pains. The Dispensary of the United States (22nd edition) states this drug can be dangerous if taken internally and that it has caused severe and even fatal poisoning. Also used as a wash to treat sprains and bruises.

Gentian
The Catawba Indians steeped the roots in hot water and applied the hot fluid on aching backs.

Horsemint
The Catawba tribe crushed and steeped fresh horsemint leaves in cold water and drank the infusion to allay back pain. Other tribes used horsemint for fever, inflammation, and chills.

Bronchitis
Creosote Bush.
A tea of the leaves was used for bronchial and other respiratory problems.

Pleurisy Root.
The Natchez drank a tea of the boiled roots as a remedy for pneumonia and was later used to promote the expulsion of phlegm,

Wormwood
The Yokia Indians of Mendocino County used a tea of the boiled leaves of a local species of wormwood to cure bronchitis.

Burns
Yellow-Spined Thistle
The Kiowa Indians boiled yellow-spined thistle blossoms and applied the resulting liquid to burns and skin sores.

Childbirth
To Speed Childbirth:
Partridgeberry
The Cherokee used a tea of the boiled leaves. Frequent doses of the tea were taken in the few weeks preceding the expected date of delivery.

Blue Cohosh
To promote a rapid delivery, an infusion of the root in warm water was drunk as a tea for several weeks prior to the expected delivery date.

To Speed Delivery of the Placenta:
American Licorice
A tea was made from the boiled roots.

Broom Snakeweed
Navajo women drank a tea of the whole plant to promote the expulsion of the placenta.

To Stop Post-Partum Hemorrhage:
Buckwheat
Hopi women were given an infusion of the entire buckwheat plant to stop bleeding.

Black Western Chokecherry
Arikara women were given a drink of the berry juice to stop bleeding.

Smooth Upland Sumac
The Omahas boiled the smooth upland sumac fruits and applied the liquid as an external wash to stop bleeding.

To relieve the Pain of Childbirth:
Wild Black Cherry
Cherokee women were given a tea of the inner bark to relieve pain in the early stages.

Cotton
The Alabama and Koasati tribes made a tea of the roots of the plant to relieve the pains of labor.

Colds
Boneset
Boneset tea was one of the most frequently used home remedies during the last century. The Menominees used it to reduce fever; the Alabamas, to relive stomachache; the Creeks, for body pain; the Iroquois and the Mohegans, for fever and colds.

Colic
Catnip
The Mohegans made a tea of catnip leaves for infant colic.

Contraceptives
Ragleaf Bahia.
The Navajos, who called the Ragleaf bahia herb twisted medicine, drank a tea of the roots boiled in water for thirty minutes for contraception purposes.

Indian Paintbrush
Hopi women drank a tea of the whole Indian paintbrush to "Dry up the menstrual flow."

Blue Cohosh
Chippewa women drank a strong decoction of the powdered blue cohosh root to promote parturition and menstruation.

Dogbane
Generally used by many tribes, a tea from the boiled roots of the plant was drunk once a week.

Milkweed
Navajo women drank a tea prepared of the whole plant after childbirth.

American Mistletoe
Indians of Mendocino County drank a tea of the leaves to induce abortion or to prevent conception.

Antelope Sage
To prevent conception, Navajo women drank one cup of a decoction of boiled antelope sage root during menstruation.

Stoneseed
Shoshoni women of Nevada reportedly drank a cold water infusion of stoneseed roots everyday for six months to ensure permanent sterility.

Coughs
Aspen
The Cree Indians used an infusion of the inner bark as a remedy for coughs.

Wild Cherry
The Flambeau Ojibwa prepared a tea of the bark of wild cherry for coughs and colds, while other tribes used a bark for diarrhea or for lung troubles.

White Pine
. The inner bark was used by Indian people as a tea for colds and coughs.

Sarsaparilla
The Penobscots pulverized dried sarsaparilla roots and combined them with sweet flag roots in warm water and used the dark liquid as a cough remedy.

Diabetes
Wild Carrot
The Mohegans steeped the blossoms of this wild species in warm water when they were in full bloom and took the drink for diabetes.

Devil’s Club
The Indians of British Columbia utilized a tea of the root bark to offset the effects of diabetes.

Diarrhea
Blackcherry
A tea of blackberry roots was the most frequently used remedy for diarrhea among Indians of northern California.

Wild Black Cherry
The Mohegans allowed the ripe wild black cherry to ferment naturally in a jar about one year than then drank the juice to cure dysentery.

Dogwood
The Menominees boiled the inner bark of the dogwood and passed the warm solution into the rectum with a rectal syringe made from the bladder of a small mammal and the hollow bone of a bird.

Geranium
Chippewa and Ottawa tribes boiled the entire geranium plant and drank the tea for diarrhea.

White Oak
Iroquois and Penobscots boiled the bark of the white oak and drank the liquid for bleeding piles and diarrhea.

Black Raspberry
The Pawnee, Omaha, and Dakota tribes boiled the root bark of black raspberry for dysentery.

Star Grass
Catawbas drank a tea of star grass leaves for dysentery.

Digestive Disorders
Dandelion
A tea of the roots was drunk for heartburn by the Pillager Ojibwas. Mohegans drank a tea of the leaves for a tonic.

Yellow Root
A tea from the root was used by the Catawbas and the Cherokee as a stomach ache remedy.

Fevers
Dogwood
The Delaware Indians, who called the tree Hat-ta-wa-no-min-schi, boiled the inner bark in water, using the tea to reduce fevers.

Willow
The Pomo tribe boiled the inner root bark, then drank strong doses of the resulting tea to induce sweating in cases of chills and fever. In the south, the Natchez prepared their fever remedies from the bark of the red willow, while the Alabama and Creek Indians plunged into willow root baths for the same purpose.

Feverwort
The Cherokees drank a decoction of the coarse, leafy, perennial herb to cure fevers.

Headache
Pennyroyal
The Onondagas steeped pennyroyal leaves and drank the tea to cure headaches.

Heart and Circulatory Problems
Green Hellebore
The Cherokee used the green hellebore to relive body pains.

American Hemp and Dogbane
Used by the Prairie Potawatomis as a heart medicine, the fruit was boiled when it was still green, and the resulting decoction drunk. It was also used for kidney problems and for dropsy.

Hemorrhoids
White Oak
The Menominee tribe treated piles by squirting an infusion of the scraped inner bark of oak into the rectum with a syringe made from an animal bladder and the hollow bone of a bird.

Inflammations and Swellings
Witch Hazel
The Menominees of Wisconsin boiled the leaves and rubbed the liquid on the legs of tribesmen who were participating in sporting games. A decoction of the boiled twigs was used to cure aching backs, while steam derived by placing the twigs in water with hot rocks was a favorite Potawatomi treatment for muscle aches.

Influenza
Native Hemlock (as opposed Poison Hemlock of Socrates fame).

The Menominees prepared a tea if the inner bark and drank it to relieve cold symptoms. A similar tea was used by the Forest Potawatomis to induce sweating and relieve colds and feverish conditions.

Insect Bites and Stings
Fendler Bladderpod
The Navajos made a tea and used it to treat spider bites.

Purple Coneflower
The Plains Indians used this as a universal application for the bites and stings of all crawling, flying, or leaping bugs. Between June and September, the bristly stemmed plant, which grows in dry, open woods and on prairies, bears a striking purplish flower.

Stiff Goldenrod
The Meskwaki Indians of Minnesota ground the flowers into a lotion and applied it to bee stings.

Trumpet Honeysuckle
The leaves were ground by chewing and then applied to bees stings.

Wild Onion and Garlic
The Dakotas and Winnebagos applied the crushed bulbs of wild onions and garlics.

Saltbush
The Navajos chewed the stems and placed the pulpy mash on areas of swelling caused by ant, bee and wasp bites. The Zunis applied the dried, powdered roots and flowers mixed with saliva to ant bites.

Broom Snakeweed
The Navajos chewed the stem and applied the resin to insect bites and stings of all kinds.

Tobacco
A favorite remedy for bee stings was the application of wet tobacco leaves.

Insect Repellents and Insecticides
Goldenseal
The Cherokee pounded the large rootstock with bear fat and smeared it on their bodies as an insect repellent. It was also used as a tonic, stimulant, and astringent.

Rheumatism
Pokeweed
Indians of Virginia drank a tea of the boiled berries to cure rheumatism. The dried root was also used to allay inflammation.

Bloodroot
A favorite rheumatism remedy among the Indians of the Mississippi region - the Rappahannocks of Virginia drank a tea of the root.

Sedatives
Wild Black Cherry
The Meskwaki tribe made a sedative tea of the root bark.

Hops
The Mohegans prepared a sedative medicine from the conelike strobiles and sometimes heated the blossoms and applied them for toothache. The Dakota tribe used a tea of the steeped strobiles to relieve pains of the digestive organs, and the Menominee tribe regarded a related species of hops as a panacea.

Wild Lettuce
Indigenous to Nfrom the tree and boiled it in water, using the resulting dark liquid as a mouth rinse.

"Indian Recipes"

"Bean Bread"

tu-ya ga-du

Boil 2 cup of beans (brown, red, pinto) in water until tender.
Initially add salt (or to taste).
Then add cooked beans and a little of the hot liquid bean soup to 4 cups corn meal.
Make into balls and drop into boiling hot water for about 5 minutes.
Place on paper towel and drain or put back into the pot of beans and serve.

"Corn Bread"

se-lu ga-du

1/2 cup flour
1/2 cup polenta (course ground corn meal)
1/2 cup regular corn meal
1 teaspoon salt (or to taste)
3 teaspoons baking powder
1 heaping tablespoon of sugar
Mix dry ingredients, then add:
1 cup milk (add a little more if needed)
1 whole egg (slightly beaten)
Mix all together. Preheat oven to 450.
Slightly cover the bottom of a 9" cast
iron skillet or 8x8 square pan with oil
or margarine. Sprinkle corn meal in the
bottom.. Preheat pan in oven. Pour in
corn bread mix and bake at 450 until
golden brown , about 20 minutes

"Corn Meal Cookies"

se-lu i-sa u-ga-na-s-da

(This recipe was found in a book dating back to 1820's)

Cream together:
3/4 cup margarine
3/4 cup sugar
Add the following ingredients until smooth:

1 egg
1 tsp. vanilla
Add and mix well:

1 1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powered
1/4 tsp. salt
Optional:

1/2 cup raisins
Drop dough from tablespoon on a greased
cookie sheet. Bake at 350 degrees about
15 minutes until lightly browned. Makes
about 1 1/2 dozen.

"Corn Meal Mush"

se-lu i-sa a-ni-s-ta

corn meal
boiling water
(1 part corn meal to 4 parts water)
salt to taste
Add to pot of salted boiling water
enough cornmeal to thicken. Add
slowly, but stir briskly to keep
from making lumps. Cook until meal
is thoroughly done and mushy.

"Indian Fry Bread"

ga-do di-gv-tsa-la-nv-hi a-yv-wi-ya

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water
Combine dry ingredients in a bowl.
Add warm water in small amounts and
knead dough until soft but not sticky.
Adjust flour or water as needed.
Cover bowl and let stand about 15 minutes.
Pull off large egg-sized balls of
dough and roll out into fairly thin
rounds. Fry rounds in hot oil until
bubbles appear on the dough, turn over
and fry on the other side until golden.
Serve hot. Try brushing on honey, or
making into an Indian Taco.

"Buttermilk Fry Bread"

Substitute buttermilk for water.
Follow the same recipe.

"Cherokee Corn Pones"

Yield: 8 servings

2 c Cornmeal
1/4 ts Baking Soda
1 t Salt
1/2 c Shortening
3/4 c Buttermilk
3/4 c Milk
Butter

Combine cornmeal, baking soda, and salt; cut in shortening until mixture
resembles coarse meal. Add buttermilk and milk, stirring just until dry
ingredients are moistened. Form batter into eight 1/2 inch thick cakes.
Place on a hot greased griddle. Bake at 400 degrees for 15 minutes. Turn
and bake an additional 15 minutes. Serve hot with butter.

"Baked Indian Pudding"

Yield: 8 servings

1/2 c Cornmeal, yellow
4 c Milk, whole; hot
1/2 c Maple syrup
1/4 c Molasses, light
2 Eggs; Slightly Beaten
2 tb Butter/Margarine; Melted
1/3 c Sugar, brown; packed
1 ts Salt
1/4 ts Cinnamon
3/4 ts Ginger
1/2 c Milk, whole; cold

In top of double boiler, slowly stir cornmeal into hot milk. Cook over
boiling water, stirring occasionally, 20 minutes.
Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2" round)
In small bowl, combine rest of ingredients, except cold milk on top. Do
not overbake. Let stand 30 minutes before serving. Serve warm, with
vanilla ice cream or light cream.

 

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