id,species,tribe,source,pageno,use_category,use_subcategory,notes,rawsource
17282,1898,71,64,191,1,56,Used as a condiment for soups.,"Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 191"
36170,3551,71,64,189,1,56,Leaves added to stews and soups.,"Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 189"
32689,3310,71,64,183,1,56,Leaves and stems stewed with duck and fresh fish.,"Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 183"
18845,2060,2,37,63,1,56,Berries cooked in a stew.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 63"
7995,726,108,90,560,1,56,Used in stews.,"White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560"
2759,190,89,2,74,1,56,"Leaves and squash flowers boiled, ground and fresh or dried corn and water added to make soup.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 74"
11662,1163,89,2,74,1,56,"Flowers and amaranth leaves boiled, ground and fresh or dried corn and water added to make soup.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 74"
1120,46,89,2,73,1,56,Seeds and Indian millet seeds ground and used to make soup or mush.,"Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 73"
22869,2447,89,2,73,1,56,Seeds and Indian millet seeds ground and used to make soup or mush.,"Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 73"
27552,2959,89,2,73,1,56,Nuts ground with the shells and used to make soup.,"Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 73"
2760,190,89,2,67,1,56,"Seeds parched, ground and used to make soup.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"
11663,1163,89,2,67,1,56,"Seeds parched, ground and used to make soup or mush.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"
25624,2767,89,2,67,1,56,"Seeds parched, ground and used to make soup.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"
26330,2872,89,2,67,1,56,"Seeds parched, ground and used to make soup.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"
32066,3263,89,2,67,1,56,"Acorns parched, ground and used to make soup.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"
44392,4244,89,2,67,1,56,"Seeds parched, ground and used to make soup.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67"
26284,2867,89,2,227,1,56,"Beans parched, ground and added to hot water to make a soup.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 227"
26312,2871,89,2,227,1,56,"Beans parched, ground and added to hot water to make a soup.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 227"
26338,2873,89,2,227,1,56,"Beans parched, ground and added to hot water to make a soup.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 227"
44418,4244,100,112,71,1,56,"Seeds used with beans, squash and meats to make soups and broths.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71"
8291,763,100,112,123,1,56,Nut meats crushed and added to corn soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"
8346,767,100,112,123,1,56,Nut meats crushed and added to corn soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"
8431,774,100,112,123,1,56,Nut meats crushed and added to corn soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"
11208,1110,100,112,123,1,56,Nut meats crushed and added to corn soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"
14679,1603,100,112,123,1,56,Nut meats crushed and added to corn soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"
18209,2031,100,112,123,1,56,Nut meats crushed and added to corn soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"
18290,2034,100,112,123,1,56,Nut meats crushed and added to corn soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"
4258,327,100,112,120,1,56,Dried roots soaked and boiled into a soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 120"
26300,2870,100,112,103,1,56,"Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26301,2870,100,112,103,1,56,"Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26302,2870,100,112,103,1,56,"Ripe seeds boiled with beef or venison, mashed until thoroughly mixed and eaten as soup.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26303,2870,100,112,103,1,56,Seed pods cooked and used to make soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26304,2870,100,112,103,1,56,"Seeds washed with hot water, cooked until soft and sugar added to make a sweet soup.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26317,2871,100,112,103,1,56,"Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26318,2871,100,112,103,1,56,"Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26319,2871,100,112,103,1,56,"Ripe seeds boiled with beef or venison, mashed until thoroughly mixed and eaten as soup.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26320,2871,100,112,103,1,56,Seed pods cooked and used to make soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26321,2871,100,112,103,1,56,"Seeds washed with hot water, cooked until soft and sugar added to make a sweet soup.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26343,2873,100,112,103,1,56,"Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26344,2873,100,112,103,1,56,"Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26345,2873,100,112,103,1,56,"Ripe seeds boiled with beef or venison, mashed until thoroughly mixed and eaten as soup.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26346,2873,100,112,103,1,56,Seed pods cooked and used to make soup.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
26347,2873,100,112,103,1,56,"Seeds washed with hot water, cooked until soft and sugar added to make a sweet soup.","Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103"
11848,1190,97,127,46,1,56,Roots boiled for stew.,"Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 46"
27583,2959,97,127,35,1,56,Nuts used to make a soup.,"Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 35"
32072,3263,97,127,12,1,56,Acorns used to make soup.,"Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 12"
32524,3292,97,127,11,1,56,Acorns used to make stew.,"Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 11"
24654,2659,175,32,92,1,56,Flesh and fat boiled into a soup.,"Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 92"
24766,2667,175,32,92,1,56,Flesh and fat boiled into a soup.,"Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 92"
38578,3762,259,10,273,1,56,Berries boiled and eaten in soups such as salmon head soup.,"Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 273"
43086,4130,259,10,201,1,56,Fruit cooked in soups.,"Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 201"
36840,3567,259,10,199,1,56,"Mashed berries dried in cakes, broken off and added to salmon head soup and other dishes. The berries were said to taste like sulfur.","Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 199"
9949,958,259,10,178,1,56,"Dried roots rehydrated, scraped, chopped and cooked in stews. The roots were pit cooked after which they usually turned dark brown.  One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.'  One informant said that the roots caused 'gas' if too many were eaten.","Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 178"
20283,2184,259,10,126,1,56,"Bulbs used to make a soup like clam chowder. A vegetable soup was made with salmon heads, bitterroot, tiger lily bulbs, water horehound roots, chocolate lily bulbs, the 'dry' variety of saskatoon berries, dried powdered bracken fern rhizome and chopped wild onions.","Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 126"
14354,1561,259,10,121,1,56,"Raw, dried corms used in soups and stews.","Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 121"
4558,347,47,144,90,1,56,"Berries dried, boiled with roots and eaten as soup.","Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 90"
42053,4077,47,144,90,1,56,"Berries dried, boiled with roots and eaten as soup.","Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 90"
30882,3182,47,144,89,1,56,"Berries dried, boiled with roots and eaten as soup.","Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 89"
34927,3469,47,144,89,1,56,"Berries dried, boiled with roots and eaten as soup.","Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 89"
44380,4244,62,97,55,1,56,Dried corn boiled in alkaline liquid and hulls combined with fresh or dried meat for stew.,"Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55"
27859,2965,183,65,241,1,56,Roasted nuts ground into a flour and mixed with water into a soup.,"Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 241"
26354,2873,157,119,221,1,56,Beans boiled and used in stews.,"Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221"
4683,347,259,33,486,1,56,Drupes boiled in soups.,"Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 486"
4164,319,206,43,96,1,56,"Young tips were relished in soups. Soup was a favorite aboriginal dish and still is among the Indians.  Being expandable, it fits in well with the well-known Indian hospitality.  After a meal is started, several more guests may arrive and they are always welcome.","Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 96"
6327,446,206,43,96,1,56,Flowers and buds used to thicken meat soups and to impart a very pleasing flavor to the dish.,"Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 96"
25507,2748,206,43,107,1,56,"Vegetable soup material cooked into a soup, swelled and afforded a pleasant flavor.","Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 107"
2068,138,206,43,104,1,56,"Very strong flavor of this plant, a valuable wild food, used in soup.","Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 104"
38360,3729,173,20,410,1,56,Potato cultivated and prized for use in soups.,"Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410"
31484,3214,173,20,408,1,56,"Young fern sprouts used as a soup material. The tips were thrown into hot water for an hour to rid them of ants, then put into soup stock and thickened with flour.  The flavor resembles wild rice.  Hunters were very careful to live wholly upon this when stalking does in the spring.  The doe feeds upon the fronds and the hunter does also, so that his breath does not betray his presence.  He claims to be able to approach within twenty feet without disturbing the deer, from which distance he can easily make a fatal shot with his bow and arrow.  After killing the deer, the hunter will eat whatever strikes his fancy.","Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 408"
31916,3253,173,20,401,1,56,"Acorns soaked in lye water to remove bitter tannin taste, dried for storage and used to make soup. Lye for leaching acorns was obtained by soaking wood ashes in water.  Acorns were put in a net bag and then soaked in the lye, then rinsed several times in warm water.  The acorns were then dried for storage, and when wanted, pounded into a coarse flour which was used to thicken soups or form a sort of mush.","Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 401"
8767,820,173,20,398,1,56,"Inner bark used to make a thick soup when other food unobtainable in the winter. The Ojibwe name of the bitter-sweet is 'manidobima' kwit' which means 'spirit twisted' and 'refers to the twisted intestines of the their culture hero, Winabojo.","Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398"
14637,1595,173,20,398,1,56,Roots used as a soup material.,"Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398"
6306,446,139,21,256,1,56,Buds used in soups.,"Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 256"
25093,2700,138,51,70,1,56,"Frond tips simmered to remove the ants, added to soup stock and thickened with flour.","Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 70"
6138,434,138,51,62,1,56,"Heads, deer broth or fat used to make soup.","Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 62"
44360,4244,1,84,175,1,56,Seeds used to make soup.,"Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 175"
2234,159,9,150,69,1,56,Leaves salted and added to soup.,"Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 69"
16451,1803,125,108,49,1,56,Leaves used to make soup.,"Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 49"
30278,3160,173,8,235,1,56,Dried fruit ground into a flour and used to make soup.,"Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"
30508,3172,173,8,235,1,56,Dried fruit ground into a flour and used to make soup.,"Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"
30655,3177,173,8,235,1,56,Dried fruit ground into a flour and used to make soup.,"Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"
30837,3181,173,8,235,1,56,Dried fruit ground into a flour and used to make soup.,"Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"
30925,3182,173,8,235,1,56,Dried fruit ground into a flour and used to make soup.,"Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235"
4653,347,226,44,102,1,56,Dried berries used in soups.,"Ray, Verne F., 1932, The Sanpoil and Nespelem:  Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 102"
8397,769,32,86,40,1,56,Nuts and shells ground into a fine meal and used to make soup.,"Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40"
4634,347,176,55,38,1,56,Insipid fruits boiled in soups.,"Perry, F., 1952, Ethno-Botany of the Indians in the Interior of British Columbia, Museum and Art Notes 2(2):36-43., page 38"
4684,347,259,55,38,1,56,Insipid fruits boiled in soups.,"Perry, F., 1952, Ethno-Botany of the Indians in the Interior of British Columbia, Museum and Art Notes 2(2):36-43., page 38"
32449,3289,100,107,99,1,56,"Acorns boiled, roasted, pounded, mixed with meal or meat and eaten as soup.","Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"
15742,1707,100,107,96,1,56,"Fruits dried, soaked in water and used in soups.","Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"
42388,4087,100,107,96,1,56,"Fruits dried, soaked in water and used in soups.","Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"
30797,3181,100,107,95,1,56,"Fruits pulverized, mixed with dried meat flour and eaten as soup.","Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95"
34714,3461,100,107,95,1,56,"Fruits dried, soaked in water and used in soups.","Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95"
25750,2783,238,111,13,1,56,Boiled or roasted roots eaten or dried and ground into meal and used in soups.,"Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 13"
20766,2234,178,111,12,1,56,Roots and fish used to make stew. These roots were eaten at the first feast of the new year.  This was called the Root Feast.,"Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 12"
28913,3060,23,42,278,1,56,Roots used in soups and stews.,"McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278"
3096,209,23,42,277,1,56,Berries used with stews and soups.,"McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 277"
30874,3182,23,42,277,1,56,Berries used for soups.,"McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 277"
21447,2316,157,121,32,1,56,Berries used to make soup and stew.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 32"
2141,141,157,121,29,1,56,Bulbs used to make soup.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29"
10317,1026,157,121,13,1,56,Dried leaves used to make stew.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 13"
42469,4090,58,47,64,1,56,Berries stewed and served with fish or meat.,"Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 64"