Native American Foods: Technology and Food Sources: Starvation Foods

The foods used in times of shortages varied according to region, availability, and intrinsic desirability. These foods often were not much prized or eaten when more favored foods were available, but they could be depended on in emergencies. The Seminole, for example, turned to elderberries (Sambucus canadensis), and the Comanche to acorns. In the Northwest, the Shoshone and Paiute stored giant wild rye (Leymus condensatus) for times of famine.