Research Partnerships with Native American Communities

“The Southern Research Station is working with a number of Native American tribes to promote forest ecosystem restoration and sustainability,” says Monica Schwalbach, USDA Forest Service assistant director. The projects focus on sustainability of botanical species that are important to indigenous communities. SRS researcher Michelle Baumflek is the science lead for many of these projects,…  More 

Significant Trees of the Eastern Cherokee

A partnership between the Eastern Band of Cherokee Indians (EBCI) and the USDA Forest Service Southern Research Station has led to the development of a new educational module for Cherokee youth. The module is centered on seven significant trees of the Eastern Cherokee and connects these trees to Cherokee culture and forest management. The tree…  More 

American Ginseng, in the Forest and in the Marketplace

American ginseng (Panax quinquefolius) is a plant of great value. Tens of thousands of pounds are harvested from the wild each year. But the average harvest amount has dwindled, while price has skyrocketed. “It’s pretty unusual that the more effort put towards producing something, the less is produced,” says USDA Forest Service researcher Greg Frey.…  More 

The Forest’s Bounty

No one knows how many gallons, pounds, and tons of non-timber forest products are harvested – there are too many products, too many units of measurement, and not enough data. “If we don’t know the volume, we can’t figure out the value,” says USDA Forest Service scientist Jim Chamberlain. “Value has two pieces to it,…  More 

Foraging in the Future

Foraging can be as casual as searching for wild blackberries in a suburban backyard. At least a quarter of the U.S. population has foraged in this way. “Forests provide food, medicine, and other sundry items for subsistence and income,” says USDA Forest Service scientist Jim Chamberlain. Blackberries, blueberries, Christmas trees, firewood, fungi, grasses, greenery, mosses,…  More 

Grow Your Own Ramps!

In the Appalachian Mountains, spring really starts with ramps and ramp festivals. Also known as wild leeks, ramps (Allium tricoccum) have been described as having a flavor that falls somewhere between that of garlic, onions, and scallions. While the taste is sweet, the pungent smell of ramps — and of those who’ve eaten them —…  More