Labrador tea

Labrador tea (Ledum palustre, also called Hudson's Bay tea) is a plant with strongly aromatic leaves that can be used to make a very palatable tea. Old timers in Alaska advise that it not be used in too large quantities otherwise it may be cathartic and cause intestinal disturbances.

Narrow-leaf Labrador tea, Ledum palustre, ssp. decumbens, is a small, aromatic shrub with narrow, leathery leaves that are shiny green on top and reddish-brown with hairs below.

Besides being a popular beverage tea, the Dena'ina report that this shrub is especially effective for weak blood, colds, and tuberculosis. Some people prefer the older darker leaves, believing that they make the tastiest tea. The upper Inlet Dena'ina also use it for arthritis, dizziness, stomach problems, and heartburn. According to at least one Upper Inlet person, it works well to relieve a hangover. In the Outer Inlet area, narrow-leaf Labrador tea is used as a laxative, while the Inland Dena'ina use it as a wash for sores.

The Dena'ina also use Hudson Bay tea as a spice for meat. They boil the leaves and branches in water and then soak the meat in the tea until it tastes just right. The meat may also be boiled directly in the water with the stems and leaves. This spice is said to be especially good for strong-tasting meat, such as brown bear meat that has a fishy taste. Some people chew the raw leaves of Hudson Bay tea because they like the taste. Hulten says Labrador tea contains ledol, a poisonous substance that causes paralysis and cramps. However, this species has a history of use as a beverage and as medicine by native and non-native peoples across the northern part of North America.