id,species,species_label,tribe,tribe_label,source,source_label,pageno,use_category,use_category_label,use_subcategory,use_subcategory_label,notes,rawsource
20540,2212,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,287,Yuki,69,c57ii,88,1,Food,56,Soup,Acorns used to make soup.,"Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88"
20543,2212,Lithocarpus densiflorus (Hook. & Arn.) Rehd.,289,Yurok,70,b81,35,1,Food,56,Soup,Acorns used to make soup.,"Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35"
20758,2234,Lomatium cous (S. Wats.) Coult. & Rose,151,Montana Indian,30,h92,26,1,Food,56,Soup,"Roots pulverized, moistened, partially baked, mixed in water and eaten as soup.","Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 26"
20766,2234,Lomatium cous (S. Wats.) Coult. & Rose,178,Oregon Indian,111,m90,12,1,Food,56,Soup,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"
21447,2316,Lycium pallidum Miers,157,Navajo,121,l86,32,1,Food,56,Soup,Berries used to make soup and stew.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 32"
21448,2316,Lycium pallidum Miers,157,Navajo,74,e44,74,1,Food,56,Soup,"Fruits boiled, dried, stored for winter use and made into a soup.","Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 74"
22869,2447,Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray,89,Havasupai,2,ws85,73,1,Food,56,Soup,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"
23599,2570,Nelumbo lutea Willd.,61,Dakota,17,g19,79,1,Food,56,Soup,"Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup.","Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79"
23608,2570,Nelumbo lutea Willd.,177,Omaha,17,g19,79,1,Food,56,Soup,"Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup.","Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79"
23612,2570,Nelumbo lutea Willd.,190,Pawnee,17,g19,79,1,Food,56,Soup,"Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup.","Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79"
23615,2570,Nelumbo lutea Willd.,205,Ponca,17,g19,79,1,Food,56,Soup,"Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup.","Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79"
23620,2570,Nelumbo lutea Willd.,280,Winnebago,17,g19,79,1,Food,56,Soup,"Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup.","Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79"
24069,2595,Nuphar lutea ssp. advena (Ait.) Kartesz & Gandhi,151,Montana Indian,73,b05,17,1,Food,56,Soup,Seeds ground into meal used for thickening soups.,"Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 17"
24256,2613,Oenothera albicaulis Pursh,11,"Apache, Chiricahua & Mescalero",95,co36,45,1,Food,56,Soup,Seeds boiled in soups.,"Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 45"
24654,2659,Opuntia fragilis (Nutt.) Haw.,175,Okanagan-Colville,32,tbk80,92,1,Food,56,Soup,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"
24744,2667,Opuntia polyacantha Haw.,33,Cheyenne,39,g72,180,1,Food,56,Soup,Fruit stewed with meat and game into a soup.,"Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 180"
24766,2667,Opuntia polyacantha Haw.,175,Okanagan-Colville,32,tbk80,92,1,Food,56,Soup,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"
24790,2669,Opuntia ramosissima Engelm.,24,Cahuilla,31,bs72,97,1,Food,56,Soup,"Stalks, with thorns removed, boiled into a soup.","Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 97"
24805,2670,Opuntia sp.,14,"Apache, Western",87,b86,180,1,Food,56,Soup,"Fruit pit baked, dried and boiled with fat or in soups.","Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 180"
25093,2700,Osmunda cinnamomea L.,138,Menominee,51,s23,70,1,Food,56,Soup,"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"
25507,2748,Parmelia physodes (L.) Ack.,206,Potawatomi,43,smith33,107,1,Food,56,Soup,"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"
25515,2752,Parrya nudicaulis (L.) Boiss.,4,Alaska Native,132,h53,123,1,Food,56,Soup,Roots cooked and added to fish and meat stews.,"Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 123"
25624,2767,Pectis papposa Harvey & Gray,89,Havasupai,2,ws85,67,1,Food,56,Soup,"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"
25732,2783,Pediomelum esculentum (Pursh) Rydb.,125,Lakota,156,k90,41,1,Food,56,Soup,Roots cooked in soups and stews.,"Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 41"
25743,2783,Pediomelum esculentum (Pursh) Rydb.,177,Omaha,154,g13ii,325,1,Food,56,Soup,Thickened root cooked with soup.,"Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325"
25750,2783,Pediomelum esculentum (Pursh) Rydb.,238,Sioux,111,m90,13,1,Food,56,Soup,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"
25984,2830,Perideridia bolanderi (Gray) A. Nels. & J.F. Macbr.,19,Atsugewi,129,g53,138,1,Food,56,Soup,"Stored, dried roots pounded and made into soup.","Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 138"
26005,2831,Perideridia gairdneri (Hook. & Arn.) Mathias,23,Blackfoot,26,h74,103,1,Food,56,Soup,Roots stored for use in soups.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103"
26023,2831,Perideridia gairdneri (Hook. & Arn.) Mathias,185,"Paiute, Northern",50,f89,43,1,Food,56,Soup,"Roots dried, pounded, ground and used to make soup.","Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 43"
26284,2867,Phaseolus acutifolius Gray,89,Havasupai,2,ws85,227,1,Food,56,Soup,"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"
26300,2870,Phaseolus coccineus L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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,Phaseolus coccineus L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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,Phaseolus coccineus L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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,Phaseolus coccineus L.,100,Iroquois,112,w16,103,1,Food,56,Soup,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,Phaseolus coccineus L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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"
26310,2871,Phaseolus lunatus L.,32,Cherokee,1,hc75,24,1,Food,56,Soup,Beans used to make hickory nut soup.,"Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24"
26312,2871,Phaseolus lunatus L.,89,Havasupai,2,ws85,227,1,Food,56,Soup,"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"
26317,2871,Phaseolus lunatus L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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,Phaseolus lunatus L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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,Phaseolus lunatus L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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,Phaseolus lunatus L.,100,Iroquois,112,w16,103,1,Food,56,Soup,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,Phaseolus lunatus L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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"
26330,2872,Phaseolus sp.,89,Havasupai,2,ws85,67,1,Food,56,Soup,"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"
26335,2873,Phaseolus vulgaris L.,32,Cherokee,1,hc75,24,1,Food,56,Soup,Beans used to make hickory nut soup.,"Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24"
26338,2873,Phaseolus vulgaris L.,89,Havasupai,2,ws85,227,1,Food,56,Soup,"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"
26343,2873,Phaseolus vulgaris L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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,Phaseolus vulgaris L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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,Phaseolus vulgaris L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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,Phaseolus vulgaris L.,100,Iroquois,112,w16,103,1,Food,56,Soup,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,Phaseolus vulgaris L.,100,Iroquois,112,w16,103,1,Food,56,Soup,"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"
26354,2873,Phaseolus vulgaris L.,157,Navajo,119,steg41,221,1,Food,56,Soup,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"
27552,2959,Pinus edulis Engelm.,89,Havasupai,2,ws85,73,1,Food,56,Soup,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"
27583,2959,Pinus edulis Engelm.,97,Hualapai,127,w82,35,1,Food,56,Soup,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"
27859,2965,Pinus monophylla Torr. & Fr‚m.,183,Paiute,65,stew33,241,1,Food,56,Soup,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"
27869,2965,Pinus monophylla Torr. & Fr‚m.,185,"Paiute, Northern",50,f89,51,1,Food,56,Soup,"Nuts roasted, ground into a fine flour and cooked into a thick soup.","Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 51"
28722,3035,Polanisia dodecandra ssp. trachysperma (Torr. & Gray) Iltis,207,Pueblo,19,c35,25,1,Food,56,Soup,"Plant made into a stew with wild onions, wild celery, tallow or bits of meat.","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 25"
28909,3059,Polygonum bistorta var. plumosum (Small) Boivin,4,Alaska Native,132,h53,49,1,Food,56,Soup,Roots boiled and added to stews.,"Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 49"
28912,3060,Polygonum bistortoides Pursh,23,Blackfoot,146,j87,33,1,Food,56,Soup,Roots used in soups and stews.,"Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 33"
28913,3060,Polygonum bistortoides Pursh,23,Blackfoot,42,m09,278,1,Food,56,Soup,Roots used in soups and stews.,"McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278"
29711,3109,Porphyra laciniata (Lightfoot) Agardh.,4,Alaska Native,132,h53,141,1,Food,56,Soup,Leaves used in fish stews and soups.,"Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 141"
30278,3160,Prunus americana Marsh.,173,Ojibwa,8,r28,235,1,Food,56,Soup,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,Prunus pensylvanica L. f.,173,Ojibwa,8,r28,235,1,Food,56,Soup,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,Prunus serotina Ehrh.,173,Ojibwa,8,r28,235,1,Food,56,Soup,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"
30718,3181,Prunus virginiana L.,23,Blackfoot,26,h74,104,1,Food,56,Soup,"Crushed berries, mixed with backfat and used to make soup.","Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"
30797,3181,Prunus virginiana L.,100,Iroquois,107,p10,95,1,Food,56,Soup,"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"
30823,3181,Prunus virginiana L.,151,Montana Indian,30,h92,42,1,Food,56,Soup,"Berries pulverized, shaped into round cakes, sun dried and used in soups and stews.","Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 42"
30836,3181,Prunus virginiana L.,173,Ojibwa,135,ahj81,2222,1,Food,56,Soup,Dried berry powder mixed with dried meat flour for soup.,"Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2222"
30837,3181,Prunus virginiana L.,173,Ojibwa,8,r28,235,1,Food,56,Soup,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"
30874,3182,Prunus virginiana var. demissa (Nutt.) Torr.,23,Blackfoot,42,m09,277,1,Food,56,Soup,Berries used for soups.,"McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 277"
30882,3182,Prunus virginiana var. demissa (Nutt.) Torr.,47,Coeur d'Alene,144,teit28,89,1,Food,56,Soup,"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"
30925,3182,Prunus virginiana var. demissa (Nutt.) Torr.,173,Ojibwa,8,r28,235,1,Food,56,Soup,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"
31484,3214,Pteridium aquilinum (L.) Kuhn,173,Ojibwa,20,smith32,408,1,Food,56,Soup,"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,Quercus alba L.,173,Ojibwa,20,smith32,401,1,Food,56,Soup,"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"
31960,3255,Quercus chrysolepis Liebm.,230,Shasta,149,h46,308,1,Food,56,Soup,"Acorns pounded, winnowed, leached and made into thin soup.","Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"
31979,3256,Quercus douglasii Hook. & Arn.,137,Mendocino Indian,89,c02,342,1,Food,56,Soup,Thick acorns used to make soup.,"Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342"
31983,3256,Quercus douglasii Hook. & Arn.,144,Miwok,100,bg33,142,1,Food,56,Soup,Acorns ground into a meal and used to make soup.,"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 142"
32066,3263,Quercus gambelii Nutt.,89,Havasupai,2,ws85,67,1,Food,56,Soup,"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"
32072,3263,Quercus gambelii Nutt.,97,Hualapai,127,w82,12,1,Food,56,Soup,Acorns used to make soup.,"Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 12"
32132,3265,Quercus garryana Dougl. ex Hook.,137,Mendocino Indian,89,c02,343,1,Food,56,Soup,Acorns used to make soup.,"Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 343"
32145,3265,Quercus garryana Dougl. ex Hook.,230,Shasta,149,h46,308,1,Food,56,Soup,"Acorns pounded, winnowed, leached and made into thin soup.","Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"
32206,3270,Quercus kelloggii Newberry,137,Mendocino Indian,89,c02,342,1,Food,56,Soup,Acorns used to make soup.,"Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342"
32214,3270,Quercus kelloggii Newberry,144,Miwok,100,bg33,142,1,Food,56,Soup,Acorns ground into a meal and used to make soup.,"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 142"
32226,3270,Quercus kelloggii Newberry,200,Pomo,96,b52,67,1,Food,56,Soup,Acorns used to make soups.,"Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"
32234,3270,Quercus kelloggii Newberry,230,Shasta,149,h46,308,1,Food,56,Soup,"Acorns pounded, winnowed, leached and made into thin soup.","Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"
32258,3272,Quercus lobata N‚e,144,Miwok,100,bg33,142,1,Food,56,Soup,Acorns ground into a meal and used to make soup.,"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 142"
32265,3272,Quercus lobata N‚e,200,Pomo,96,b52,67,1,Food,56,Soup,Acorns used to make soup.,"Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"
32287,3273,Quercus macrocarpa Michx.,125,Lakota,156,k90,31,1,Food,56,Soup,Acorns chopped and cooked in soups and meats.,"Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 31"
32449,3289,Quercus sp.,100,Iroquois,107,p10,99,1,Food,56,Soup,"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"
32456,3289,Quercus sp.,144,Miwok,100,bg33,142,1,Food,56,Soup,Acorns ground into a meal and used to make soup.,"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 142"
32524,3292,Quercus turbinella Greene,97,Hualapai,127,w82,11,1,Food,56,Soup,Acorns used to make stew.,"Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 11"
32593,3295,Quercus wislizeni A. DC.,144,Miwok,100,bg33,142,1,Food,56,Soup,Acorns ground into a meal and used to make soup.,"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 142"
32689,3310,Ranunculus lapponicus L.,71,"Eskimo, Inuktitut",64,w78,183,1,Food,56,Soup,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"
32871,3343,Rhodymenia palmata (L) Greville,4,Alaska Native,132,h53,143,1,Food,56,Soup,Leaves air dried and added to soups and fish head stews.,"Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 143"
33094,3352,Rhus trilobata Nutt.,24,Cahuilla,31,bs72,131,1,Food,56,Soup,Berries ground into a flour and used to make soup.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 131"
33648,3385,Ribes oxyacanthoides L.,23,Blackfoot,26,h74,104,1,Food,56,Soup,Berries added to soups.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"
33945,3419,Rosa arkansana Porter,125,Lakota,156,k90,39,1,Food,56,Soup,"Hips dried, added to soups or stews and used for food.","Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 39"
34714,3461,Rubus occidentalis L.,100,Iroquois,107,p10,95,1,Food,56,Soup,"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"
34927,3469,Rubus sp.,47,Coeur d'Alene,144,teit28,89,1,Food,56,Soup,"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"
36037,3545,Salix pulchra Cham.,72,"Eskimo, Inupiat",54,j83,10,1,Food,56,Soup,Dried leaves used in soups.,"Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 10"
36170,3551,Salix sp.,71,"Eskimo, Inuktitut",64,w78,189,1,Food,56,Soup,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"
36622,3565,Sambucus nigra ssp. caerulea (Raf.) R. Bolli,287,Yuki,69,c57ii,86,1,Food,56,Soup,Berries formerly made into soup.,"Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 86"
36840,3567,Sambucus racemosa L.,259,Thompson,10,tta90,199,1,Food,56,Soup,"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"
36900,3569,Sambucus racemosa var. racemosa,185,"Paiute, Northern",50,f89,50,1,Food,56,Soup,Berries dried and boiled into a soup.,"Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 50"
38097,3693,Sisymbrium officinale (L.) Scop.,157,Navajo,74,e44,50,1,Food,56,Soup,"Parched, ground seeds used to make soup or stew.","Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50"
38098,3693,Sisymbrium officinale (L.) Scop.,157,Navajo,19,c35,22,1,Food,56,Soup,"Seeds parched, ground into meal and made into soup or stew.","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 22"
38360,3729,Solanum tuberosum L.,173,Ojibwa,20,smith32,410,1,Food,56,Soup,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"
38578,3762,Sorbus sitchensis M. Roemer,259,Thompson,10,tta90,273,1,Food,56,Soup,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"
39805,3939,Thelypodium wrightii ssp. wrightii,207,Pueblo,19,c35,25,1,Food,56,Soup,"Plant made into a stew with wild onions, wild celery, tallow or bits of meat.","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 25"
41152,4048,Typha domingensis Pers.,185,"Paiute, Northern",50,f89,48,1,Food,56,Soup,Seeds ground into meal and made into soup.,"Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 48"
41336,4049,Typha latifolia L.,185,"Paiute, Northern",50,f89,48,1,Food,56,Soup,Seeds ground into meal and made into soup.,"Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 48"
42053,4077,Vaccinium membranaceum Dougl. ex Torr.,47,Coeur d'Alene,144,teit28,90,1,Food,56,Soup,"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"
42388,4087,Vaccinium sp.,100,Iroquois,107,p10,96,1,Food,56,Soup,"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"
42469,4090,Vaccinium vitis-idaea ssp. minus (Lodd.) Hult‚n,58,"Cree, Woodlands",47,l85,64,1,Food,56,Soup,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"
42651,4105,Veratrum viride Ait.,23,Blackfoot,26,h74,105,1,Food,56,Soup,Leaves used to make soups.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 105"
43086,4130,Viburnum edule (Michx.) Raf.,259,Thompson,10,tta90,201,1,Food,56,Soup,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"
43785,4225,Yucca baccata Torr.,10,Apache,19,c35,56,1,Food,56,Soup,Young leaves cooked in soups or with meat.,"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 56"
43794,4225,Yucca baccata Torr.,11,"Apache, Chiricahua & Mescalero",95,co36,39,1,Food,56,Soup,Leaves cooked in soups.,"Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 39"
44025,4228,Yucca elata (Engelm.) Engelm.,12,"Apache, Mescalero",52,b74,40,1,Food,56,Soup,Flowers used as fresh vegetables in soups.,"Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 40"
44360,4244,Zea mays L.,1,Abnaki,84,r47,175,1,Food,56,Soup,Seeds used to make soup.,"Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 175"
44369,4244,Zea mays L.,38,Chippewa,4,d28,319,1,Food,56,Soup,Kernels pounded into a meal and used to make 'parched corn soup.',"Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319"
44380,4244,Zea mays L.,62,Delaware,97,t72,55,1,Food,56,Soup,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"
44392,4244,Zea mays L.,89,Havasupai,2,ws85,67,1,Food,56,Soup,"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"
44418,4244,Zea mays L.,100,Iroquois,112,w16,71,1,Food,56,Soup,"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"