THE ARCTIC 
155 
In the forested interior there are several other varieties of 
edible berries, the most important being the Northern goose- 
berry, the red currant, and the wild raspberry. 
GREENS 
Mountain sorrel (Fig. 55) is a low plant with round or kidney- 
shaped leaves and stalks of small red or green flowers that 
grows on shady hillslopes and ravines. The leaves have a pleas- 
ant, slightly acid taste and may be eaten raw or boiled. 
The willow herb or northern flreweed is an erect plant with 
dark green, narrow, pointed leaves and large purple flowers that 
reaches a height of 18 inches. It grows on shady or gravelly 
soil, especially along creeks and river banks. When cooked, 
the leaves taste something like spinach. 
Wild rhubarb (Fig. 56) is a large plant, 3* to 0 feet high, with 
reddish stems, large pointed leaves and clusters of small flowers. 
It is common in the Yukon and Mackenzie valleys but absent 
to the east. The young juicy stems that appear in the spring 
may be stewed or boiled like rhubarb. 
The tender young leaves of the dwarf willow (Fig. 48) and also 
the inner bark of willow roots, may be boiled and eaten. These 
are among the favorite vegetable foods of the Eskimos in some 
parts of Alaska. 
Another favorite food plant of the Bering Sea Eskimos and 
Aleuts is the wild celery or wild parsnip (Fig. 57) . On the main- 
land usually it is less than 2 feet tall, but on the Aleutian Islands 
it reaches a height of 6 feet or more. It has a straight thick 
stalk, large leaves with deeply indented margins, and numerous 
clusters of small flowers branching out at the top of the stalk. 
