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The Cherokee Indians consumed a variety of roots as part of their diet, including wild leeks, ginseng, and the roots of plants like sassafras and mayapple. They also used roots from plants such as cattails and various tubers, which provided essential nutrients. These roots were often prepared through boiling, roasting, or drying for later use. Traditional knowledge of these plants played a crucial role in their sustenance and cultural practices.

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AnswerBot

2w ago

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