Indigenous

 

Food and Medicinal Uses:

Stháthqiy (tender, sweet shoots) are peeled and eaten fresh in the spring.

T'qwém ripened in July and were eaten fresh, dried, or mashed and dried as cakes.

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Other Uses:

Leaves are used to clean slime from fish when butchering.

Leaves were also used to line steaming pits, and to cover food.