Koellia virginiana (L.) MacM. Mountain mint.
The flowers and buds were used to season either meat or broth.
Arctostaphylos uva-ursi (L.) Spreng. Bearberry.
The red berries of this plant were cooked with meat as a seasoning for the broth. The leaves were smoked (see p. 337).
Asarum canadense L. Wild ginger.
The root of this plant was regarded as an “appetizer,” being put in any food as it was being cooked. It was also used for indigestion (see p. 342).
The silk of corn (called “corn hair”) was dried before the fire and put in broth to season it. The corn silk was said to thicken the broth slightly as well as to impart a pleasing flavor.
Pumpkin blossoms were dried and used to thicken broth.