If you’re interested in three sisters gardening (beans, corn, and squash) the most comprehensive book on this subject is Buffalo Bird Woman’s Garden: Agriculture of the Hidatsa Indians, which is translated from an older Hidatsa Indian woman named Buffalo Bird Woman.
Buffalo Bird Woman (Maxi’diwiac Waheenee) lived from 1839 to 1932. Hmm, that made her life 93 years long, now there is some longevity. Buffalo Bird Woman was a Hidatsa who lived the traditional life of her people in what is now the Fort Berthold Reservation in North Dakota. She learned and practiced all the traditional Hidatsa skills of growing, preparing, and preserving food. In spite of the many changes in that period of time, Buffalo Bird Woman upheld the traditional ways of her culture. And through this book, her stories and teachings are still available to us today. I was also fascinated by descriptions of the lives and work of women in Hidatsa culture.
I’m a huge fan of the simplicity and elegance of using the three sisters in the garden and I’ve been planting various versions for many years. LOL, initially a lot of my attempts weren’t really that productive. Reading Buffalo Bird Woman’s account really gave me some insights into what I had done wrong, and it has helped me become much more successful.
One thing the book mentions is how Buffalo Bird Woman made an interesting spice from the ashes of corncobs. This year I had a pretty good crop of corn so I decided to give it a try. After shucking, I kept the cobs to try to make the spice myself just to see what it tasted like.
I decided to build the fire on a piece of sheet metal so that collecting the ashes would be easier. I didn’t need that much tinder as lighting corncobs straight from a bic was pretty easy to do.
From the descriptions in the book, I gather that Buffalo Bird Woman actually burned huge piles of cobs – so separating the ashes out was probably a lot easier for them. I didn’t have that huge of a crop. I was actually a bit worried I didn’t have enough cobs to burn. I had two or three big baskets of cobs. But it turned out that was plenty.
Without too much work the cubs burned completely burned down to ashes. I let them cool. And then it was time for the taste test!
It was a little bit strange. It does have a salt-like taste but also another little zing to it. I can’t say I really liked it.
But in retrospect, I am not sure I would like some of our other spices if I hadn’t grown up with them being added to my food since I was a baby.
I wanted to give the spice the ‘ultimate taste test,’ so I asked my family what they thought of it.
My husband diplomatically said, “Well Hon, if I lived in North Dakota and didn’t have access to salt or any other spices, I would probably think this was good.”
My kids weren’t so diplomatic. They responded with “Yuck,” and “maybe not, Mom.”
What Did the Tarahumara Indians Think of this Spice?
I’ve recently come back from a trip to the Copper Canyons of Mexico, where I spent time with the Tarahumara Indians. I asked several of the groups of Tarahumara Indians I met if they ever made the spice or used it. They said “no” they didn’t make it, but they’d heard of it and were curious about it too. It seems that the Tarahumara had good access to salt and other spices, so they didn’t feel any pressure to make their own spices.
Well I’m keeping a stash of it in a small jar in the spice cabinet and I plan on dipping into it every now and then to see if it’s one of those things that “grows on you.” But honestly, I’m really not sure how I would use this in any of the recipes that I normally cook.
If you have any experiences with this, or any suggestions, by all means please drop me a comment down below. I would love to hear from you.
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