id,species,species_label,tribe,tribe_label,source,source_label,pageno,use_category,use_category_label,use_subcategory,use_subcategory_label,notes,rawsource
2740,188,Amaranthus cruentus L.,95,Hopi,37,w39,74,1,Food,131,Cooking Agent,Heads dried and used as a brilliant pink dye for wafer bread.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74"
2741,188,Amaranthus cruentus L.,95,Hopi,72,f96,18,1,Food,131,Cooking Agent,Plant used as a red coloring for paper bread distributed at katcina exhibitions.,"Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18"
2747,188,Amaranthus cruentus L.,291,Zuni,6,s15,87,1,Food,131,Cooking Agent,Feathery part of plant ground into a fine meal and used to color ceremonial bread red. The bread was carried by personators of anthropic gods and thrown by them to the populace between the dances.,"Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 87"
3699,289,Apios americana Medik.,149,Mohegan,97,t72,83,1,Food,131,Cooking Agent,Dried roots ground into a flour and used for thickening stews.,"Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 83"
6119,432,Asclepias fascicularis Dcne.,144,Miwok,100,bg33,159,1,Food,131,Cooking Agent,Boiled greens added to thicken manzanita cider.,"Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 159"
6221,442,Asclepias speciosa Torr.,125,Lakota,108,r80,34,1,Food,131,Cooking Agent,Floral bud clusters used to thicken 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 34"
6650,503,Atriplex canescens (Pursh) Nutt.,258,Tewa of Hano,61,rhf16,54,1,Food,131,Cooking Agent,Ashes stirred into dough to give it a greenish-blue color.,"Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 54"
6668,505,Atriplex coronata S. Wats.,193,Pima,19,c35,36,1,Food,131,Cooking Agent,Boiled with dried cane cactus to counteract its acidic flavor.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 36"
6671,506,Atriplex elegans (Moq.) D. Dietr.,193,Pima,19,c35,36,1,Food,131,Cooking Agent,Boiled with dried cane cactus to counteract its acidic flavor.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 36"
6721,516,Atriplex serenana A. Nels.,193,Pima,19,c35,36,1,Food,131,Cooking Agent,Boiled with dried cane cactus to counteract its acidic flavor.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 36"
6881,549,Balsamorhiza sagittata (Pursh) Nutt.,79,Gosiute,38,c11,363,1,Food,131,Cooking Agent,Seeds a highly prized source of oil.,"Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 363"
7551,627,Brickellia grandiflora (Hook.) Nutt.,79,Gosiute,38,c11,364,1,Food,131,Cooking Agent,Seeds and other seeds made into a meal and used as 'baking powder' to improve the cakes.,"Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 364"
8160,757,Carnegia gigantea (Engelm.) Britt. & Rose,188,Papago,27,cu35,20,1,Food,131,Cooking Agent,"Seeds parched, ground, water added and oil extracted.","Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 20"
8251,760,Carthamus tinctorius L.,95,Hopi,72,f96,20,1,Food,131,Cooking Agent,Flowers used as a yellow coloring for paper bread.,"Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20"
8252,760,Carthamus tinctorius L.,95,Hopi,37,w39,95,1,Food,131,Cooking Agent,Flowers used to color wafer bread yellow.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 95"
8395,769,Carya sp.,32,Cherokee,86,perry75,40,1,Food,131,Cooking Agent,"Wood ash and water used as a lye to skin corn, corn ground into a fine meal and made into bread.","Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40"
9233,880,Chamaesyce serpyllifolia ssp. serpyllifolia,15,"Apache, White Mountain",45,r29,148,1,Food,131,Cooking Agent,Roots chewed and used as a yeast preparation for the wedding cake.,"Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 148"
10070,979,Citrullus lanatus var. lanatus,95,Hopi,37,w39,92,1,Food,131,Cooking Agent,Seeds ground and used to oil the 'piki' stones.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 92"
11668,1163,Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir.,95,Hopi,37,w39,93,1,Food,131,Cooking Agent,Seeds used to oil the 'piki' stones.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93"
12044,1233,Darmera peltata (Torr. ex Benth.) Voss,144,Miwok,100,bg33,144,1,Food,131,Cooking Agent,Pulverized root mixed with acorn meal to whiten it.,"Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 144"
12685,1334,Dryopteris arguta (Kaulfuss) Watt,289,Yurok,70,b81,28,1,Food,131,Cooking Agent,Leaves used to clean meats and to lay over meat to keep the flies off.,"Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 28"
16565,1821,Helianthus annuus L.,79,Gosiute,38,c11,371,1,Food,131,Cooking Agent,Seeds a highly prized source of oil.,"Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 371"
17445,1920,Humulus lupulus L.,125,Lakota,108,r80,51,1,Food,131,Cooking Agent,Used to make bread swell.,"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 51"
17454,1920,Humulus lupulus L.,173,Ojibwa,20,smith32,411,1,Food,131,Cooking Agent,Hop fruit often used as a substitute for baking soda.,"Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 411"
20024,2159,Lewisia rediviva Pursh,120,Kutenai,30,h92,46,1,Food,131,Cooking Agent,Roots steamed and used to thicken gravy.,"Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 46"
20551,2214,Lithospermum canescens (Michx.) Lehm.,177,Omaha,17,g19,111,1,Food,131,Cooking Agent,"Flowers chewed with gum by children, to color it yellow.","Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111"
20552,2214,Lithospermum canescens (Michx.) Lehm.,177,Omaha,17,g19,111,1,Food,131,Cooking Agent,"Root chewed with gum by children, to color it red.","Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111"
20553,2214,Lithospermum canescens (Michx.) Lehm.,205,Ponca,17,g19,111,1,Food,131,Cooking Agent,"Flowers chewed with gum by children, to color it yellow.","Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111"
20554,2214,Lithospermum canescens (Michx.) Lehm.,205,Ponca,17,g19,111,1,Food,131,Cooking Agent,"Root chewed with gum by children, to color it red.","Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111"
21277,2278,Lotus unifoliolatus var. unifoliolatus,144,Miwok,100,bg33,144,1,Food,131,Cooking Agent,"Green leaves pounded with oily acorns, to absorb some of the oil.","Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 144"
21782,2364,Madia sativa Molina,137,Mendocino Indian,89,c02,395,1,Food,131,Cooking Agent,Oil from seeds used for cooking.,"Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 395"
22201,2391,Malus fusca (Raf.) Schneid.,4,Alaska Native,132,h53,85,1,Food,131,Cooking Agent,Used as a source of pectin for jelly making.,"Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 85"
24147,2597,Nuphar lutea ssp. variegata (Dur.) E.O. Beal,151,Montana Indian,30,h92,33,1,Food,131,Cooking Agent,"Thin slices of rootstocks dried, ground or pulverized into meal or gruel and used to thicken soups.","Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 33"
24612,2653,Opuntia engelmannii Salm-Dyck,107,"Keres, Western",79,swank32,56,1,Food,131,Cooking Agent,Tunas used as a red dye for corn mush.,"Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 56"
24728,2665,Opuntia phaeacantha Engelm.,157,Navajo,121,l86,14,1,Food,131,Cooking Agent,"Seed flour used to thicken soups, puddings or fruit dishes.","Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 14"
24740,2667,Opuntia polyacantha Haw.,33,Cheyenne,30,h92,39,1,Food,131,Cooking Agent,Pulp dried and used to thicken soups and stews.,"Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 39"
25273,2724,Pachycereus pringlei (S. Wats.) Britt. & Rose,189,Papago and Pima,151,cb37,37,1,Food,131,Cooking Agent,Pulp made into a flavoring substance and used for jellies.,"Castetter, Edward F. and Willis H. Bell, 1937, Ethnobiological Studies in the American Southwest IV. The Aboriginal Utilization of the Tall Cacti in the American South, University of New Mexico Bulletin 5:1-48, page 37"
25720,2783,Pediomelum esculentum (Pursh) Rydb.,33,Cheyenne,57,h81,29,1,Food,131,Cooking Agent,"Dried plant pieces powdered and used as a thickening for soups, gravy and dry meat.","Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 29"
25735,2783,Pediomelum esculentum (Pursh) Rydb.,151,Montana Indian,30,h92,61,1,Food,131,Cooking Agent,"Roots dried, mashed and used to thicken soups.","Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 61"
26806,2931,Phytolacca americana L.,32,Cherokee,86,perry75,51,1,Food,131,Cooking Agent,Berries used to color canned fruit.,"Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 51"
26807,2931,Phytolacca americana L.,32,Cherokee,1,hc75,50,1,Food,131,Cooking Agent,Crushed berries used to add color to canned fruit.,"Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 50"
32029,3260,Quercus emoryi Torr.,284,Yavapai,48,g36,257,1,Food,131,Cooking Agent,Ground meat used as thickening for venison stew.,"Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257"
32099,3263,Quercus gambelii Nutt.,284,Yavapai,48,g36,257,1,Food,131,Cooking Agent,Acorns sometimes added as thickening to venison stews.,"Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257"
34914,3469,Rubus sp.,32,Cherokee,86,perry75,58,1,Food,131,Cooking Agent,Berries mixed with apples to color the jelly red.,"Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 58"
38274,3720,Solanum elaeagnifolium Cav.,157,Navajo,119,steg41,222,1,Food,131,Cooking Agent,Dried or fresh berries added to goat's milk to make it curdle for cheese.,"Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222"
38292,3722,Solanum jamesii Torr.,95,Hopi,126,vest40,166,1,Food,131,Cooking Agent,Small potatoes used to make yeast.,"Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 166"
38867,3823,Stenocereus thurberi (Engelm.) Buxbaum,188,Papago,27,cu35,22,1,Food,131,Cooking Agent,"Seeds parched, ground, water added and oil extracted.","Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 22"
42408,4088,Vaccinium uliginosum L.,72,"Eskimo, Inupiat",54,j83,78,1,Food,131,Cooking Agent,Berry juice made into a vinegar and used to pickle meats and greens.,"Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 78"