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Ruth Welsh’s mother taught her to use wintergreen or large-flowered wintergreen for pain. The leaves of this plant can be used all winter. Ruth said,
...you know where [the wintergreen] patches are and you dig the snow away, brush the last of the snow away from the plants, and you can still pick the leaves.
It thickens the blood and it's a coagulant...therefore when you're bleeding pretty good, you drink the tea from this, or if you suspect internal bleeding and you don't have the yarrow...
The picking time for this plant lasts only about two weeks. The rhubarb plant is ready to eat in mid-June when it is about 20 to 25 centimeters tall (eight to 10 inches). When the plant is young it can be eaten raw, after first removing the leaves and seedy tops from the plant, and peeling off the outer skin. It is very crunchy and juicy. Once the plant has gone to seed or has many white flowers, the plant is too dry to eat.
The leaves of the plantain plant are made into a poultice as a painkiller for cuts and bruises and the above ground part of the plant is made into a tea to soothe burns. A leaf that is large enough to cover a cut is used. Fresh leaves are preferred because Ruth said,
When you dry them in the winter, they will [turn to] powder. But you can also make a poultice out of that and do the same thing.
Dock is…used for making...a poultice...out of the root and [applied]...on sores that won't heal.