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Aluighak is a
relative of the wild rhubarb, or quchimaq.
The leaves are similar: long and narrow and bright green.
The flower stem of the sourdock is bright red and grows to
about 2 feet tall. This plant grows on flood plain areas
near creeks. Kachavik Creek is where I first ate
aluighak.
The leaves are gathered and boiled in water until soft,
about 5 minutes. The consistency of
aluighak when cooked is similar to
spinach. The cooked greens are stored for winter by placing
them in a barrel, or in modern conditions, in glass jars,
with seal oil to let them sour. Sugar is added to the aged
greens at the time of eating and is considered a dessert
food. During the summer the greens are eaten just boiled,
with sugar. I picked a bag full of aluighak
while I was in Golovnin and enjoyed the delicious greens for
the whole time I was there. Bill and I were even using the
leaves as salad with dressing. I even picked a bag and
brought it to my grandma. It is getting difficult for her to
get out into the country, so it was nice to bring her this
special treat.
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