Here at Mill Creek there are a host of plants that can be harvested at various times of the year for food and medicine.

The first to appear are the fern ferns, which grow to a large size. In the violin head stage of early spring, when they are forming little curls, they have tight heads that can be harvested and eaten. In earlier times, people would collect and process them by leaching them into wood ash to use as early spring vegetables. They are like asparagus in the forest, although the preparation is more intensive.

At the same time of year, small greens sprout in abundant patches in places where there is shade and moisture. They are a fine pantry of food with a high vitamin content.

Shooting stars form clusters of small, rounded leaves under their purple, yellow, and black flowers.

Mineral lettuces have heart-shaped leaves and stems, which resemble spinach in color and flavor. Wild roses have blossomed and rose hips, bright orange in the woods when ripe. In some places, wild watercress grows.

Alpine strawberries form miniature leaf mats and produce tiny berries that taste delicious.

And there are a lot of acorns. The early settlers would have learned to use them in the same way that Native Americans had done before, leaching them into streams before roasting and grinding them into flour that is used in soups.

Madrona and Manzanita berries are edible and high in vitamin C. The beautiful cream-colored flowers with red and orange hues follow.

Many types of wild herbs grow here.

The banana, mother of herbs, serves as both food and medicine. The flowers were collected to make flour and can also be eaten raw.

Herba Santa, with its pretty purple flowers, is strong against infection. It has dark green foliage with a leafy texture and serrated edges. Soaked in hot water with honey, it is used as a cough syrup.

Herba Pasma, which has needle-shaped leaves and blooms light yellow, thrives in areas that have been burned. A tea made with it is delicious and nutritious. Many people have used it as a remedy to cleanse the blood or as a poultice on wounds, with good results.

Verbena grows, known for its cosmetic uses. It has long, powdery lavender branches, growing low in a spreading habit.

Wild rosemary and mountain sage are here, feeding bees and hummingbirds.

Mushrooms, including chanterelles, grow in quiet dells in years when the rains are abundant. Boleta mushrooms also appear, and the brightly colored chicken of the forest appears on the sides of the oaks.

Native Americans harvested grasshoppers in summer and also brought shellfish to the mountains to feast on. They camped here a lot during acorn season to gather the rich source of protein and to hunt.

Game abounds in the basin, including deer, pigeons, quail, and squirrels. Those who lived off the land would have a lot of work, but they sure ate well. Of course, these wild foods were supplemented by cultivated and domesticated ones. However, the generosity of nature would sustain those who were able to persevere.

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