While the women were the farmers and gatherers, the men hunted for food. In autumn, the men hunted deer, elk, rabbit, black bear and wolves with bow and arrow. They were also fond of fowl, capturing wild geese, ducks, pigeons and turkey. The spring was fishing season. They would catch large hauls with a wide net, fishing poles and spears. The excess fish were usually dried over a large fire and stored to eat during lean times.
In addition to hunting, the Iroquois foraged for food. Wild fruit trees full of peaches, apples, figs, cherries and pears were plentiful in season. Blueberries, strawberries and mulberries were all around them, as were cranberry bogs. The Iroquois also gathered eggs from wild birds and turtles. The landscape of the Iroquois was lush, with many different seeds and nuts, including acorns, walnuts, beechnuts, chestnuts and sunflower seeds.
The three most important crops for the Iroquois were corn, beans and squash. They termed these crops the "Three Sisters." These companion crops provided essential structure for each other's growth. The corn stalks provided a firm ladder for the beans to grow on. The beans provided nitrogen to the soil. Nitrogen-rich soil is essential for the growth of corn. Because squash grows on the ground, it prevents sunlight from allowing weeds to grow. The Iroquois combined corn, beans and squash into a dish called succotash. Succotash was a staple of the Iroquois diet.
The innovative Iroquois tapped maple trees and siphoned the sap as a sugar source. They would roast nuts and coat them in the sweet syrup. Maple syrup was also used for medicinal purposes. Sunflower seeds were harvested to make oil for frying and lotion to protect their skin from the elements. Corn was processed into meal, cakes and cornbread. With access to such a variety of ingredients, the Iroquois cooked many complex soups and stews full of meat, vegetables and herbs.