Preserving food has been a central part of human survival for millennia.

Long before modern refrigeration, Indigenous cultures worldwide developed methods to ensure they could store food for long periods.

Two of the most effective techniques— curing and smoking — were used to protect meat, fish, and even vegetables from spoilage. Both methods remain relevant today and are seeing a resurgence among food enthusiasts who appreciate their practicality, sustainability, and the deep flavours they create.

The practice of herb foraging is as old as humanity itself, with roots stretching back to our earliest ancestors. In the Paleolithic era—long before the rise of organized agriculture—hunter-gatherer societies relied on the natural world for food, medicine, and spiritual sustenance. Herbs, with their diverse properties and uses, were central to this relationship, marking the beginning of a long-standing connection between humans and the plant world.

Foraging for herbs is a practice as old as humanity itself. Long before modern agriculture and the conveniences of supermarkets, people relied on their knowledge of the natural world to gather essential plants for food, medicine, and spiritual use.

Across cultures and centuries, the art of herb foraging has played a crucial role in survival and health, weaving itself into the fabric of ancient civilizations and Indigenous traditions.

Journey through the origins of herb foraging, examining how it has evolved in different regions of the world.

The Sámi people, Indigenous to the northern regions of Europe, particularly parts of Norway, Sweden, Finland, and Russia’s Kola Peninsula, have a rich culinary heritage shaped by the unique challenges of their Arctic environment.

The historical evolution of Sámi food practices reflects a deep connection to the land, adaptation to environmental changes, and influences from external cultures. 

Throughout history, Indigenous cultures around the globe have developed innovative food preservation techniques that not only ensure sustenance during lean times but also reflect their deep understanding of the environment.

Drying, smoking, and fermenting are three ancient methods that have allowed Indigenous peoples to maximize their food resources, maintain nutritional value, and create distinctive flavors.

For centuries, the Hopi people, residing in what is now known as the American Southwest, have cultivated crops in one of the most challenging environments on Earth.

This region today includes Arizona, New Mexico, Utah, and parts of Colorado, but for the Hopi, it remains their traditional land, known as Tutsqua.

The Hopi's homeland is located in northeastern Arizona on the Colorado Plateau, a high desert area known for its arid climate and sparse rainfall.

Long before the introduction of maize and other foreign crops to the African continent, sorghum and millet were the backbone of food security for countless communities.

These ancient grains, deeply rooted in the Indigenous food traditions of Africa, have sustained populations for millennia, providing not only nutritional benefits but also cultural significance.

In recent years, there’s been a resurgence of interest in these grains due to their adaptability to harsh climates and their role in promoting food security, particularly in the face of climate change.

For thousands of years, Aboriginal Australians have practiced a sophisticated form of land management that closely aligns with modern permaculture principles. Their methods — ranging from firestick farming to the cultivation of native plants—have not only sustained communities but also regenerated the land, maintaining biodiversity in one of the world’s harshest environments. These practices are deeply rooted in Indigenous food traditions, which offer valuable lessons in sustainable living.

Wild rice, known as manoomin in Anishinaabe, holds a special place in the hearts and cultures of Indigenous peoples in North America. More than just a staple food, wild rice embodies a rich tradition of sustainable harvesting that has been passed down through generations.

The Andean region, characterized by its majestic mountains and steep slopes, poses unique challenges for agriculture.

Yet, the Incas, who inhabited this rugged landscape, developed innovative agricultural practices that transformed the challenges of steep terrain into opportunities for sustainable farming.

One of their most notable techniques was terracing, which prevented soil erosion, maximized water efficiency, and enabled the cultivation of crops in the challenging Andes environment.

Bringing back Indigenous food systems helps everyone, especially Indigenous communities gain food security and build culture and community.

The ancient Maya civilization, thriving in what is now Southern Mexico, Guatemala, Belize, and parts of Honduras, is renowned for its remarkable achievements in agriculture.

Central to their survival was the intricate system of forest gardens, a sustainable method that reflects their rich Indigenous food traditions.

These gardens not only provided nourishment but also exemplified an understanding of the environment that resonates with contemporary principles of sustainable agroforestry.

Taro, or kalo as it’s called in Hawaii, is an essential part of Polynesian Indigenous food traditions. More than just a crop, taro has been cultivated for thousands of years, supporting island communities both nutritionally and culturally.

Orange Shirt Day, observed annually on September 30th along with the Day of Truth and Reconciliation, is about remembrance and education and shedding light on the painful legacy of Canada’s residential school system.

Understanding Indigenous history and making efforts to decolonize mindsets is something that Shara — the creator of Recipes & Roots — and her family feels strongly about. Often, decolonizing and indigenizing goes hand-in-hand with reconciliation.

The concepts of decolonization, indigenization, and sustainability are interconnected through their shared goals of addressing historical injustices, respecting Indigenous knowledge, and promoting environmental stewardship.

Traditional Indigenous foods in Canada form an integral part of the rich and diverse cultural heritage of the First Nations, Métis, and Inuit peoples. Scroll to the end for some Indigenous chefs to follow.

This holistic design philosophy invites us to forge a harmonious relationship with nature, fostering environments that nurture both human and ecological well-being. Learn more about, Permaculture: A Designer's Manual by Bill Mollison and David Holmgren.

As you step into the world of permaculture, you're entering a realm where design meets nature, creating ecosystems that are both sustainable and resilient. At the heart of this movement lies Permaculture: A Designer's Manual by Bill Mollison and David Holmgren.

This innovative approach to farming aims not only to produce food sustainably but also to restore and revitalize the ecosystems that support agriculture but transitioning to regenerative agriculture can come with some setbacks.