Leaves
Achaaqluk
Iñupiaq Name: Achaaqluk phonetic spelling: a-chok-look plural: achaaqluit translation /other information none known English Name: Beach greens Scientific Name Honckenya peploides Source: (L.) Ehrh. p.28
Achaaqluk is a beach plant that grows abundantly on the sand on the spit in Golovnin. It grows in matted bunches, intertwining with itself. The small white flowers are inconspicuous, but once the flowers appear, the plant is too old to be collected. Achaaqluk was an important plant used for greens stored for winter, but is less important now. Not as many people store achaaqluk away for the winter, but my grandmother remembers when everyone did. Most people will collect the plant for immediate use and do not try to store large quantities away for the winter. The last time my grandmother made a barrel of achaaqluk greens was sometime in the 1960's. This decline in the use of plants in part due to the presence of a general store in Golovin, run by Maggie Olson. In1993, when Maggie closed the store for the winter, people of the village were worried about how they would get food. Many people traveled to Nome, the largest city on the Seward Peninsula, 75 miles East of Golovin, to shop. Others ordered their food from Nome or bush ordering companies. The only place to buy food in Golovin was at the Primary School Store run totally by the 1st and 2nd grade children in Golovin. Their teacher, Cheryl Pratt, said that the kids did everything: the ordering of food, the selling of food, and counting back of change to the customers--everything. I was happy to hear that the children of Golovin were learning to cope in tough times. My hope with this plant collection is that if Golovin ever finds itself without a store again that everyone in Golovin will be able to find plants that can help them survive the rough times. Seeing the children learn to take care of the village, I know that my hopes will become a reality. To prepare achaaqluk for storage the stems must be cut into 2 or 3 inch sections or the stringy inside of the stem will remain in tact. Anges Amorak joked that it is hard to digest that string and it comes out the same way is goes in, if you don't cut it. Once the stems are cut, they are boiled in water until they are soft. Once cooked they are stored in barrels. Black berries are often mixed into the barrels and eaten with sugar for a dessert. My grandma warned that plastic containers for storage are dangerous and barrels should be used or the most modern method of storage is in ziplock bags in the freezer (or "deep freeze" as she calls it). The plastic allows botulism to grow, whereas the barrels are cured with hot wax to prevent leakage and the growth of the deadly bacteria.