Crabapple Lingit Xaaxi Traditional Foods

Traditional Foods & Seasonal Harvest

By SEARHC Health Promotion, Kake & Wrangell Advisory Teams & SE Alaska Volunteers

Announcement Link
Associated Business

Seasonal harvest allows us to be active, learn about local flora/fauna, and obtain nutrient dense foods.

  • There are numerous wild foods that we can harvest over the course of the year.

Lingít X’áax’i (Crabapple)

  • Harvesting:  Crabapple trees have reddish-green, oblong berries in the fall. Look for trees or shrubs along the coast.
  • Preparing:  Crabapples can be kept short term in a cool place or long term in optimum conditions. They can be used for jams, jellies, syrups, and relishes. Traditionally, bark is peeled and used for yellow dye. Peeled wood is good for building smokehouses and used to hang smoked fish. Wood from crabapple trees can also be used to carve masks, bowls, and utensils.
  • Preserving:  Rinse crabapples and remove damaged fruit and debris. Freeze in a single layer on a cookie sheet. Transfer to a freezer bag or container when frozen. Use within three months.

Always harvest respectfully and do not take too much from one area.

Please visit…/Southeast-Alaska-Traditional-Foods… to learn about how to harvest, use, and preserve traditional foods.

The Traditional Foods Guide is made possible through the SEARHC Health Promotion Department, the Kake and Wrangell Traditional Foods advisory teams, and several volunteers in Southeast Alaska. The guide is divided into Spring, Summer & Fall harvest. Please visit our Traditional Foods Guide

The Traditional Foods Guide exists to promote awareness of the physical, mental, and emotional benefits of harvesting and eating traditional foods. We encourage you to use local resources whenever possible. Decreased blood sugar and lower risk of type 2 diabetes are some of the benefits of eating traditional foods. Traditional practices include giving thanks for the natural gifts that are available to us, attempting to use all of the food (do not waste), and remembering to leave enough for the plant to re-flourish. Harvest only what you will use.

Ed note:  Photos below include Kóox / Chocolate Lily (summer harvest) and beach greens (spring harvest) – read more in Traditional Foods Guide.