Posted: November 12, 2025
As a culture, we give thanks this month and gather to share a traditional holiday meal, often centered around turkey, a bird domesticated by Native Americans. What other foods did the Indigenous Peoples of North America find to forage, eat, cultivate and domesticate? How did Indigenous Peoples survive and prosper?
In 1990, November was first recognized as National Native American Heritage Month. This month was chosen because many Native American tribes, following natural cycles, celebrate cultural, spiritual, social, and harvest celebrations. Western Pennsylvania is rich in the names of Native American tribes that once traveled through our area. One of the very first was the Adena tribe in the McKees Rock area, followed by the Monongahela people, the Delaware, the Seneca, and many more.
When speaking of Native Americans and growing food, the 'three sisters' get center stage. These three foods were the genesis of indigenous agriculture, according to Robin Wall Kimmerer in her classic book, Braiding Sweetgrass. She explains that corn is the first sister growing tall and strong. The second sister is the pole bean that sends its shoots twining up the corn stem. As a legume, the bean fixes nitrogen in the soil, feeding the nutrient-hungry corn. Squash is the third sister whose broad leaves and prickly stems help deter pests and shade the ground, keeping moisture in the soil. 'Candy Roaster' squash was first bred by the Cherokee in the southern Appalachian Mountains and is an example of the third sister.
Fruit, nuts, and vegetables were consumed by Native Americans, with regional variations based on what could be foraged or successfully cultivated. Acorns are nutrient-dense, easily stored, and high in calories and other nutrients. The process to make them edible is laborious, but they were a source of food for early Indigenous Peoples. Today, the deer and squirrels survive on acorns, while humans have moved on to other foods.
A native deciduous tree, the American persimmon (Diospyros virginiana) is high in vitamin C and A, has antioxidants, and fiber. In autumn, Indigenous Peoples enjoyed the sweet fruits of the tree. If you would like to grow your own persimmons, Penn State Master Gardeners are growing two of these trees in our Edible Teaching Garden. See this article for more information on persimmons.
Pawpaws (Asimina triloba) are the largest edible fruit indigenous to North America. Have you had one of these described as tasting like a mix between mangos and bananas? Due to their short shelf life, you won't find these in the grocery store. If you want to try your hand at growing pawpaws, check out this good resource.
Highbush cranberry (Viburnum opulus var. americanum) is a woodland shrub native to northern regions. This plant requires minimal maintenance and can grow without irrigation or fertilization. The fruits were a key ingredient in pemmican, a high-energy food Native Americans made from dried meat, fat, and sometimes berries, that was portable for long journeys. Highbush cranberries are extremely tart and not grown commercially, although the shrubs can be found for ornamental gardening and for plantings to attract wildlife.
Chiltepin pepper (Capsicum annuum var. glabriusculum) is the only wild native chili in the United States. Most other chili peppers are originally from South America. Chiltepin peppers were used by indigenous people in the Southwest as both food and medicine.
Some other foraged plants eaten by Native Americans can be found on the forest floor.
Ostrich fern fiddleheads (Matteuccia struthiopteris) are a source of protein and are high in antioxidants. They have a taste similar to asparagus but with an added nutty quality.
Wild ramps (Allium tricuccum) are a perennial wild onion found in wooded areas and harvested by Native Americans. Ramps have become popular "foodie fare," and it’s possible for home gardeners to try their hand at growing ramps in their gardens. Be aware that ramps are endangered in some areas, so it is important to harvest sustainably. You can order bulbs from verified online sources and try to get a patch established in the garden.
Indigenous Peoples cultivated vegetables and were aware that closely planted crops could cross-pollinate. Europeans also brought seeds and plants to the New World. Heirloom fruits and vegetables are defined as being at least 50 years old or passed down through at least two generations or more. Hybridization has brought many benefits to our food supply. However, preserving the genetic diversity of seeds is also an important goal. Organizations such as Slow Food's International Arc of Taste, Native Seeds/Search, RAFT, Renewing America’s Food Traditions Alliance, have missions to preserve this diversity of foods. Foodtank, the think tank for food, lists 20 North American foods of importance to our food security.
As a Master Gardener, I have learned to respect the soil and the communication with plants and the natural environment. Learning more about how indigenous peoples honor the land has given me pause to look and listen more in my own garden.
Barbara Kline is a Penn State Master Gardener. This volunteer program supports the outreach mission of Penn State Extension and provides research-based information on best practices in sustainable horticulture and environmental stewardship. For more information, contact the Penn State Extension of Allegheny County at alleghenymg@psu.edu or 412-482-3476.
