Healthy Traditions: Recipes of Our Ancestors
by The Department of Nutrition and Dietetics University of North Dakota
by The Department of Nutrition and Dietetics University of North Dakota
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Sego-Lily (Calohortus nuttali)<br />
The bulbs are eaten raw and the early Navajo ate them for food<br />
when other food was scarce.<br />
Tribe: The Navajo Nation<br />
Squash Blossoms<br />
Harvesting: The blossoms are picked just before they reach full<br />
bloom. The blooms are washed thoroughly and carefully inspected<br />
for the presence <strong>of</strong> bees. The blossoms can be hung upside down in<br />
a dry, airy location until well dry. They are crushed and mixed with<br />
a small amount <strong>of</strong> water to form a paste for healing.<br />
Preparation:<br />
30 blossoms 1 C. water<br />
1/4 tsp. salt<br />
Blossoms are boiled in lightly salted water for about 10 minutes.<br />
They must not be boiled dry or overcooked. The final texture is<br />
that <strong>of</strong> cooked spinach.<br />
Servings: 4<br />
Tribe: The Navajo Nation
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