Mountain-ash

The Algonquins would boil the young twigs of mountain ash with white spruce, wintergreen leaves and American elder with a bit of wine to make a fortifying drink. The Tête-de-Boule boiled fibres from its inner bark and its buds to make a tonic to treat general weakness and nervous depression. The fruit is picked very late, after the first frost, and used to make jelly, jam and marmalade. The fruit is antiscorbutic, diuretic and astringent. It is used as a source of vitamin C and to treat diarrhea and dysentery. It can be dried or preserved in syrup.