Cow Parsnip (Celery family) (Heracleum lanatum)—Cow parsnip is used as a green vegetable and is harvested during spring. Despite the plant’s strong odour, the peeled stems are sweet and succulent, having a flavour reminiscent of celery and a texture like that of rhubarb. Use caution with the celery family, including water hemlock and poison hemlock, as these plants are not edible and could be mistaken for cow parsnip. These poisonous plants are more slender with smaller flowers and finely divided leaves.
	Nootka Rose (Rosa nutkana)—Rose hips are well known for their high vitamin C content. Rose hips ripen in late summer, but often remain on the bushes long after ripening. They could also be gathered frozen from the bushes in mid-winter. People make rose hip tea, jellies and even wine.
	Watercress (Rorippa nasturtiom aquaticum)—An introduced plant used by the Ktunaxa/Kinbasket people, watercress is a good source of greens. It has a spicy, hot quality that makes it ideal for flavouring stews and soups.
	Yarrow (Achillea millefolium)—Yarrow is a very useful medicinal plant. It stops the bleeding from wounds and cuts, it is used as a poultice on burns and open sores. Yarrow can also cure fevers and colds, and alleviate toothaches. The leaves are crushed, either by chewing them or by mashing them in water and then wrapped around the wound. It is also believed that yarrow acts and promotes rapid healing.