Background & History

Our Relative: Tinpsinla

Tinpsinla (Pediomelum esculentum) has many names including Indian turnip, large Indian breadroot, breadroot scurfpea, and prairie turnip. It is a small perennial forb in the legume family. It is characterized by an edible root, spikes of pale blue-purple flowers that become yellowish with age. Covering the plant are translucent hairs and the leaves are elliptic or oval in groups of five.

At the end of the flowering season, the aboveground part of the plant dries up and breaks off at ground level to disperse its seeds similar to a tumbleweed. The root system will continue to grow each year and become more developed.

It was once an important part of the Oceti Sakowin diet and provided a valuable source of carbohydrates, protein, and certain minerals. Historically and currently, it is used in soups, dried and ground into flour to thicken stews and can be peeled and eaten raw. The month of June in Lakota is Tinpsinla Itkaca Wi or the moon when tinpsinla is ripe. June is the best month for harvesting because the plant has time to flower and produce the beautiful colors that people look forward to seeing. The Oceti Sakowin has a key phrase that is often said after prayers "Mitakuye Oyasiŋ" which translates to "all my relations." All my relations include plants, animals and other biotic/abiotic things.

Traditional Story of Tinpsinla

A version of the story of tinpsinla as told by Dera Iyotte

There are traditional stories like this about plants that our ancestors told to future generations. These stories must continue to be shared because they are part of our history and culture.

Traditional Harvesting

The image above describes one version of the protocol that members of the Oceti Sakowin are taught to follow when harvesting. Keep in mind that this is specific to tinpsinla and the root/tuber is utiziled. Expressing gratitude includes saying a prayer or having good thoughts when you are beginning harvest. Appropriate offerings include traditional plants such as cansasa (red willow dogsier) and a small serving of edible plants like chokecherry. One of the most important aspects of harvesting is dispersing the seeds after. There are two methods that are often used which include: replacing the flower in the hole or setting the flower inside of it. You cannot forget to do this because this is our way of giving back to the plant relatives. When we disperse the seeds we are maintaining that relationship we have with tinpsinla. The root is collected, cleaned (scrubbed and rinsed), and braided for future storage. Additionally, it is our responsibility to avoid taking all of the tinpsinla in one area. It is best to leave some tinpsinla for the next person and to avoid overharvesting. Some people will tell you to never pick the tallest tinpsinla because it is the oldest.