Crassulaceae Rhodiola rosea L.

Roseroot Stonecrop

Eskimo, Inupiat - Food, Vegetable

Use documented by:
Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 54

View all documented uses for Rhodiola rosea L.

Scientific name: Rhodiola rosea L.
USDA symbol: RHINI (View details at USDA PLANTS site)
Common names: Roseroot Stonecrop
Family: Crassulaceae
Family (APG): Crassulaceae
Native American Tribe: Eskimo, Inupiat
Use category: Food
Use sub-category: Vegetable
Notes: Fermented stems, leaves and young flower buds eaten with walrus blubber, any kind of blubber or oil. Stems, leaves and young flower buds were preserved by fermenting in water. A barrel was filled with clean, unchopped roseroot plants which were covered with water. Plants were pressed under the water with a plate and stored in a medium warm to cool place to ferment. If it was too cold, the roseroot wouldn't ferment. If it was too warm, it might spoil first. In two to three weeks, or, when the plants were squashed together, the lids were taken off and another batch of roseroot was added and covered again. More water was added, when necessary, to cover the plants. Roseroot was continuously added and let to ferment down until the barrel was full. When the taste was just right, the batches were taken out and put into plastic bags, plants and juice together and frozen.

RECRD: 11915 id: 32833