Chapter 1.4
1.4 -Wild Bergamot
Pui Ying Lai, University of Guelph, Canada
Suggested citation for this chapter.
Lai, Ying,P. (2022) Labrador tea. In The Student Encyclopedia of Canadian Indigenous Foods. Editor, M.N. Raizada, University of Guelph, Canada. http://www.firstnationsfoods.org/
Background information of the wild bergamot
An overview
Plant foods are essential to Indigenous people based on their survival, health, and nutrition needs. Wild bergamot also known as American horse mint and dry-land mint (Small, 2013), can grow to 30 to 120 cm in height (Small, 2013). Figure 1 shows the structure of the wild bergamot. The scientific name of the wild bergamot is known as Mondara spp (Kuhnlein and Turner, 1991). Mondara stands for having the ability to be good bee forage (Small, 2013). The wild bergamot is part of the Labiatae family (Small, 2013). Labiatae stands for mint family (Small, 2013). Part of the bergamot family there are various species including Bergamot, Dotted monarda, Lemon bergamot and Wild bergamot (Small, 2013). The colour of the petals of the wild bergamot are either purple or pink (Froehlich, 2002). The unique plant structure of the wild bergamot and their location helps Indigenous people to easily obtain this plant species in the natural environment effortlessly.
Location of the wild bergamot
Wild Bergamot is known to be the first species from the province of Ontario (Small, 2013). The wild bergamot is native to Quebec west to Alberta (Froehlich, 2002). Figure 2 has shown the areas of where the wild bergamot is located on a map. This plant species is in the Northern Canada (Small, 2013). This includes Yukon, Northwest territory, and Nunavut (Small, 2013). The wild bergamot is found in natural environment including dry thickets, clearing, prairie hillsides and open woods (Small, 2013). The geography of where the wild bergamot is located, gives a better understanding in the native of this plant species.
Who consume this food product
Indigenous people including the Iroquois, Kootenay and others consume wild bergamot as their food product (Kuhnlein and Turner, 1991). The Fathead, Apache, Tewa, Hopi used Wild Bergamot to producing seasoning in applying them to other cuisine and for food preservative (Kuhnlein and Turner, 1991). Cuisine including season beans and stews is where the seasoning of wild bergamot is used to give the extra flavouring of the food (Small, 2013). Wild bergamot is consumed by various Indigenous communities and part of an ingredient in their meals.
Nutrition values in wild bergamot
When wild bergamot is consumed either from seed, leaves or made into tea this plant species provides excellent nutrients for the Indigenous people. A high amount of crude fiber is found in wild bergamot comparison to other plant species (Kuhnlein and Turner, 1991). The Wild Bergamot also includes nutrition value including protein and fat. Protein can provide the energy needs for Indigenous people with their daily activities. Also, fiber is essential to Indigenous people. Since, this nutrient can provide a good digestive system making sure the human body is able to absorb the nutrients given when consuming this food product. There is nutrition value found within the wild bergamot when produced into tea. The micronutrients that are found in tea includes manganese and copper (Bharadwaj et al. 2021). Manganese can be found in a high amount in the tea leaves of the wild bergamot (Bharadwaj et al. 2021). The wild bergamot can provide various nutrition value including protein, fiber, fat, manganese, and copper. These nutrients are essential to the human body.
What is it used for
The leaves of the wild bergamot are used for producing mint tea (Wilson and Scullin, 2014). Mint tea is used for medicine in healing from wounds (Wilson and Scullin, 2014). For instance, when mint tea is being consumed it helps the amount of blood from bleeding from the wound (Wilson and Scullin, 2014). This is beneficial to the Indigenous people during there hunting for animals; they might have a chance in getting hurt when animal defense themselves from getting captured (Kuhelin and Turner, 1991). Leaves of the wild bergamot are used by North American Indians for preventing sting or itching from insect bites (Small, 2013). The early leaves can be used as a substitute in making mint tea (Small, 2013). Older leaves of the wild bergamot can be grounded into paste for sauce (Small, 2013). The wild bergamot herb has oregano flavoured, prefect ingredients for seasoning meat (Small, 2013). The twigs of wild bergamot can be used as a pother for cooking other foods like meats (Small, 2013). Seeds found from the seed pod of wild bergamot can be eaten (Kuhnlein and Turner, 1991). Each part of the structure of wild bergamot are useful for helping Indigenous people with their daily needs.
Process in making tea
After, the leaves are being collected from the stem the process of dehydration (Kuhnein and Turner, 1991). Leaves are left outside for drying by the sunlight (Kuhnein and Turner, 1991). The water would evaporate into the air as the sunlight shine on the leaves. Wind can also be an alternate way in the process of dehydration. When the leaves are dried enough, heating is required for making tea. Woods would be gathered from forest as a material to making a fire. Indigenous people would use the leaves found in trees as a fodder (Bharadwaj et al. 2021). Dead branches are gathered for cooking fuel and the wood ash as the fertiliser (Bharadwaj et al. 2021). The leaves of the wild bergamot would be placed in boiling water in a pot hanging above the fire until the leaves have softened, and flavour is produced. The process of making tea require both the materials needed to make a fire, but also with the amount of time for the leaves to be dry enough before making tea.
What are the benefits for consuming this food product
When wild bergamot is consumed as a food product there are some beneficial to health for the human body. The wild bergamot is known to be a medicine or tonics when made into tea (Kuhnlein and Turner, 1991). Due to the high amount of thymol and carvacrol that wild bergamot has (Health & Medicine, 2020). The thymol and carvacrol is an essential in producing medicine for healing (Health & Medicine, 2020). That’s the reason why consuming the wild bergamot is beneficial to Indigenous people because it can help them heal from getting sick. The tea can also provide essential macro- and microelements (Tanmoy and Bhagat, 2010). Leaves from the wild bergamot increase the nutrient of metal in the human body (Tanmoy and Bhagat, 2010). Therefore, consuming the wild bergamot or made into tea would have a beneficial for Indigenous people from obtaining their nutrition needs and ability for a healthier human body.
References
1.Bharadwaj, B., Pullar, D., Seng, T.L., et al. (2021). Why firewood? Exploring the co-benefits, socioecological interactions and indigenous knowledge surrounding cooking practice in rural Nepal. Science Direct. https://www-sciencedirect-com.subzero.lib.uoguelph.ca/science/article/pii/S2214629621000256?via%3Dihub
2.Kuhnlein, H.V & Turner, N. (1991). Traditional plant foods of Canadian indigenous peoples nutrition, botany and use (volume 8) The Netherlands: Gordon and Breach Science Publishers
3.Researcher from Nicolae Testemitanu State University of Medicine and Pharmacy provide details of new studies and finding in the area of health and medicine (Obtaining the wild bergamot essential oil with high content of thymoquinone).(2020). Health & Medicine Week
4.Small, E. (2013). North American cornucopia top 100 indigenous food plants (1st ed.). North American Cornucopia: CRC press
5.Tanmoy, K & Bhagat, R.M (2010). Trace elements in tea leaves, made tea and tea infusion: a review. Science Direct. https://www-sciencedirect-com.subzero.lib.uoguelph.ca/science/article/pii/S0963996910002917?via%3Dihub
6.Wilson, G. L & Scullin, M. (2014). Uses of plants by Hidatsas of the Northern Plains (volume 1) Lincoln, NB: University of Nebraska Press. 2014