Uses
The young shoots were often collected in the spring by Native American people and mixed with other greens. As the plant matures the leaves become tough and somewhat bitter. The southeast Native Americans use the stems in the stage. They are peeled and eaten raw. When properly prepared soon after picking they are a good source of vitamin C and pro-vitamin A. The Dena'ina add fireweed to their dogs' food. Fireweed is also a medicine of the Upper Inlet Dena'ina, who treat pus-filled boils or cuts by placing a piece of the raw stem on the afflicted area. This is said to draw the pus out of the cut or boil and prevents a cut with pus in it from healing over too quickly.
The root can be roasted after scraping off the outside, but often tastes bitter. To mitigate this, the root is collected before the plant flowers and the brown thread in the middle removed.
In Alaska, candies, syrups, jellies, and even ice cream are made from fireweed. Monofloral honey made primarily from fireweed nectar has a distinctive, spiced flavor.
In Russia, its leaves were often used as tea substitute and were even exported, known in Western Europe as Kapor tea. Fireweed leaves can undergo fermentation, much like real tea. Today, Kapor tea is still occasionally consumed though not commercially important.
Read more about this topic: Chamerion Angustifolium