Some of the traditional foods of the Chetco and Tututni people

Skunkcabbage - Root centers eaten after boiling eight times.
Blue Elderberry – Berries eaten fresh, dried for later use, made into jams, jellies, sauces.
Black Oak - Acorns stored up to one year, ground, leached, cooked into mush, soup, cakes, bread
Clusterlily – Bulbs baked in sand with a fire built over them.
Cowparsnips – Stem layers eaten raw
Common Madia - Seeds parched and pounded into a flour.
Groundcone – Eaten when young
Hazelnut – Nuts used for food, nuts dried for later use
Myrtle Wood – Seeds shelled, roasted and eaten, seeds baked in the sand under a fire and used for food.Also used for ceremony: Foliage placed on fire during the Brush Dance to drive evil spirits away, leaves burned, to take bad luck away, in the house or the smoke waved over people as they leave.
Licoriceroot – Root used
Manzanita – Berries eaten
Snakelily - Bulbs used for food