=Yellow Lotus= (_Nelumbo lutea_ (Willd.) Pers.), “wesawasaˈ kwuneˈk odîteˈabûg” [yellow light, flat heart-shaped leaf].[141] Most of the Wisconsin Ojibwe know about this favored wild potato; and also use the hard chestnut-like seeds to roast and make into a sweet meal. They cut off the terminal shoots, at either end of the underground creeping rootstock and the remainder is their potato. These shoots are similar in shape and size to a banana, and form the starchy storage reservoirs for future growth. They have pores inside, but have more substance to them than the stems. They are cut crosswise and strung upon basswood strings, to hang from the rafters for winter use. They are soaked when needed and then cooked with venison, corn or beans. OLEACEAE (OLIVE FAMILY) =Red Ash= (_Fraxinus pennsylvanica_ Marsh.) “aˈgîmak” [snow-shoe wood]. The cambium layer of the ash is scraped down in long, fluffy layers and cooked. It is called “sagîmaˈ kwûn”, which incorporates the name of the ash with “wûn” or eggs. They say it tastes like eggs. Many other trees are given the same sort of treatment for food purposes. PINACEAE (PINE FAMILY) =White Pine= (_Pinus strobus_ L.), “jîngwaˈ k”. In the spring the Ojibwe use the young staminate catkins of the pine to cook for food. It is stewed with meat. One might think this would taste rather like pitch, but they assured the writer that it was sweet and had no pitchy flavor. =Hemlock= (_Tsuga canadensis_ [L.] Carr.), “gagagiˈ wîc”. The Flambeau Ojibwe use the leaves of Hemlock to make a beverage tea. This sort of tea is oftentimes used by the Indian Medicine man to carry his medicaments and disguise the fact that the patient is taking medicine. POLYPODIACEAE (FERN FAMILY) =Brake= (_Pteris aquilina_ L.), “ana ˈganûck” [general fern name]. The Flambeau Ojibwe are fond of young fern sprouts as a soup material. The young fern tips, with coiled fronds, are about like asparagus tips, only not stringy with fibrovascular bundles like asparagus. The tips are thrown into hot water for an hour to rid them of ants, then put into soup stock and thickened with flour. The flavor resembles wild rice. Hunters are very careful to live wholly upon this when stalking does in the spring. The doe feeds upon the fronds and the hunter does also, so that his breath does not betray his presence. He claims to be able to approach within twenty feet without disturbing the deer, from which distance he can easily make a fatal shot with his bow and arrow. After killing the deer, the hunter will eat whatever strikes his fancy. RANUNCULACEAE (CROWFOOT FAMILY) =Marsh Marigold= (_Caltha palustris_ L.), “o ˈgîteˈ bûg”. The Flambeau Ojibwe use the leaves as a green to cook with pork in the springtime. ROSACEAE (ROSE FAMILY)