{"id": 2914, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make preserves.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 26"}
{"id": 2997, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "6", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 6"}
{"id": 2998, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "9", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits made into jams and jellies.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 9"}
{"id": 3046, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "253", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries jammed.", "rawsource": "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 253"}
{"id": 3149, "species": {"value": 214, "label": "Amelanchier sp."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 144, "label": "teit28"}, "pageno": "237", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries collected in large quantities and cured.", "rawsource": "Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 237"}
{"id": 4455, "species": {"value": 341, "label": "Arctostaphylos pringlei Parry"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "23", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 23"}
{"id": 4487, "species": {"value": 345, "label": "Arctostaphylos sp."}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "15", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 15"}
{"id": 5527, "species": {"value": 404, "label": "Artemisia sp."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread.", "rawsource": "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"}
{"id": 6222, "species": {"value": 442, "label": "Asclepias speciosa Torr."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 108, "label": "r80"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Open flowers cut up for a sort of preserve.", "rawsource": "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"}
{"id": 6286, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 4, "label": "d28"}, "pageno": "320", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Flowers cut up, stewed and eaten like preserves.", "rawsource": "Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 320"}
{"id": 8151, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 15, "label": "Apache, White Mountain"}, "source": {"value": 45, "label": "r29"}, "pageno": "147", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make a kind of butter.", "rawsource": "Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 147"}
{"id": 8164, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 19, "label": "c35"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits made into a conserve.", "rawsource": "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 19"}
{"id": 8165, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits made into jam.", "rawsource": "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 46"}
{"id": 8166, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Juice made into cactus jam and used as the most important sweet in the diet.", "rawsource": "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"}
{"id": 8167, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Pulp boiled to a sweet, sticky mass and used like raspberry jam.", "rawsource": "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"}
{"id": 8188, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 189, "label": "Papago and Pima"}, "source": {"value": 151, "label": "cb37"}, "pageno": "17", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit boiled, without sugar, to make preserves.", "rawsource": "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 17"}
{"id": 8217, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 195, "label": "Pima, Gila River"}, "source": {"value": 136, "label": "r91"}, "pageno": "4", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Pulp used to make jam.", "rawsource": "Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4"}
{"id": 8218, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 195, "label": "Pima, Gila River"}, "source": {"value": 136, "label": "r91"}, "pageno": "4", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds ground, mixed with grains and used to make a paste resembling peanut butter.", "rawsource": "Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4"}
{"id": 8779, "species": {"value": 822, "label": "Celtis laevigata var. reticulata (Torr.) L. Benson"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jelly.", "rawsource": "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 46"}
{"id": 8988, "species": {"value": 845, "label": "Cereus sp."}, "tribe": {"value": 15, "label": "Apache, White Mountain"}, "source": {"value": 45, "label": "r29"}, "pageno": "156", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make a kind of butter.", "rawsource": "Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 156"}
{"id": 9760, "species": {"value": 927, "label": "Chrysobotrya odorata (Wendl.) Cockerell"}, "tribe": {"value": 111, "label": "Kiowa"}, "source": {"value": 140, "label": "vs39"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit made into jelly.", "rawsource": "Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 29"}
{"id": 11374, "species": {"value": 1123, "label": "Crataegus douglasii Lindl."}, "tribe": {"value": 233, "label": "Shuswap"}, "source": {"value": 92, "label": "palmer75"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 66"}
{"id": 11385, "species": {"value": 1123, "label": "Crataegus douglasii Lindl."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit made into jam or jelly.", "rawsource": "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 258"}
{"id": 11685, "species": {"value": 1163, "label": "Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "221", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Dried fruit boiled with large amounts of sugar into a preserve.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221"}
{"id": 12408, "species": {"value": 1275, "label": "Descurainia sp."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread.", "rawsource": "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"}
{"id": 12902, "species": {"value": 1363, "label": "Echinocereus triglochidiatus Engelm."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit eaten as conserves.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 27"}
{"id": 12903, "species": {"value": 1363, "label": "Echinocereus triglochidiatus Engelm."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 19, "label": "c35"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits, with spines removed by burning, made into a conserve.", "rawsource": "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 26"}
{"id": 12913, "species": {"value": 1364, "label": "Echinocereus triglochidiatus var. triglochidiatus"}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 19, "label": "c35"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits, with spines removed by burning, made into a conserve.", "rawsource": "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 26"}
{"id": 13062, "species": {"value": 1393, "label": "Empetrum nigrum L."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "79", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries mixed with other berries and used to make jelly.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 79"}
{"id": 13089, "species": {"value": 1393, "label": "Empetrum nigrum L."}, "tribe": {"value": 255, "label": "Tanana, Upper"}, "source": {"value": 36, "label": "k85"}, "pageno": "12", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam and jelly.", "rawsource": "Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12"}
{"id": 14833, "species": {"value": 1632, "label": "Fragaria chiloensis (L.) P. Mill."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "81", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made into a jam.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 81"}
{"id": 14841, "species": {"value": 1632, "label": "Fragaria chiloensis (L.) P. Mill."}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 3, "label": "g83"}, "pageno": "262", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jams and jellies.", "rawsource": "Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 262"}
{"id": 14844, "species": {"value": 1632, "label": "Fragaria chiloensis (L.) P. Mill."}, "tribe": {"value": 181, "label": "Oweekeno"}, "source": {"value": 14, "label": "c93"}, "pageno": "108", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 108"}
{"id": 14857, "species": {"value": 1633, "label": "Fragaria chiloensis ssp. lucida (Vilm.) Staudt"}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "264", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 264"}
{"id": 14859, "species": {"value": 1634, "label": "Fragaria chiloensis ssp. pacifica Staudt"}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "264", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 264"}
{"id": 14900, "species": {"value": 1636, "label": "Fragaria vesca L."}, "tribe": {"value": 181, "label": "Oweekeno"}, "source": {"value": 14, "label": "c93"}, "pageno": "108", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 108"}
{"id": 14931, "species": {"value": 1638, "label": "Fragaria vesca ssp. bracteata (Heller) Staudt"}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "264", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 264"}
{"id": 14959, "species": {"value": 1640, "label": "Fragaria virginiana Duchesne"}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "91", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit gathered, cultivated and preserved.", "rawsource": "Black, Meredith Jean, 1980, Algonquin Ethnobotany:  An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada.  Mercury Series Number 65, page 91"}
{"id": 14976, "species": {"value": 1640, "label": "Fragaria virginiana Duchesne"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56"}
{"id": 14998, "species": {"value": 1640, "label": "Fragaria virginiana Duchesne"}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "263", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries cooked into a jam for winter use.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 263"}
{"id": 15006, "species": {"value": 1640, "label": "Fragaria virginiana Duchesne"}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "409", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make preserves for winter use.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409"}
{"id": 15018, "species": {"value": 1640, "label": "Fragaria virginiana Duchesne"}, "tribe": {"value": 181, "label": "Oweekeno"}, "source": {"value": 14, "label": "c93"}, "pageno": "108", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 108"}
{"id": 15034, "species": {"value": 1641, "label": "Fragaria virginiana ssp. platypetala (Rydb.) Staudt"}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "264", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 264"}
{"id": 15428, "species": {"value": 1676, "label": "Gaillardia pinnatifida Torr."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread.", "rawsource": "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"}
{"id": 15564, "species": {"value": 1701, "label": "Gaultheria ovatifolia Gray"}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits stewed and made into jelly.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67"}
{"id": 15567, "species": {"value": 1701, "label": "Gaultheria ovatifolia Gray"}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits stewed and made into jelly.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67"}
{"id": 15649, "species": {"value": 1703, "label": "Gaultheria shallon Pursh"}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 3, "label": "g83"}, "pageno": "299", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jellies.", "rawsource": "Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 299"}
{"id": 15662, "species": {"value": 1703, "label": "Gaultheria shallon Pursh"}, "tribe": {"value": 166, "label": "Nitinaht"}, "source": {"value": 101, "label": "ttco83"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made into jam and used for food.", "rawsource": "Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 104"}
{"id": 15671, "species": {"value": 1703, "label": "Gaultheria shallon Pursh"}, "tribe": {"value": 181, "label": "Oweekeno"}, "source": {"value": 14, "label": "c93"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam or jelly.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 96"}
{"id": 15702, "species": {"value": 1703, "label": "Gaultheria shallon Pursh"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "213", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made into jams.", "rawsource": "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 213"}
{"id": 15727, "species": {"value": 1707, "label": "Gaylussacia baccata (Wangenh.) K. Koch"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam and canned for future use.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 39"}
{"id": 15747, "species": {"value": 1709, "label": "Gaylussacia ursina (M.A. Curtis) Torr. & Gray ex Gray"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made into jelly or canned for future use.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 39"}
{"id": 15968, "species": {"value": 1744, "label": "Gilia sinuata Dougl. ex Benth."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread.", "rawsource": "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"}
{"id": 16572, "species": {"value": 1821, "label": "Helianthus annuus L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread.", "rawsource": "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"}
{"id": 16662, "species": {"value": 1832, "label": "Helianthus petiolaris Nutt."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread.", "rawsource": "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"}
{"id": 18572, "species": {"value": 2056, "label": "Juniperus deppeana Steud."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries boiled and made into jelly or preserves.", "rawsource": "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"}
{"id": 19923, "species": {"value": 2136, "label": "Lepidium lasiocarpum Nutt."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread.", "rawsource": "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"}
{"id": 21431, "species": {"value": 2316, "label": "Lycium pallidum Miers"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 184, "label": "n43"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries cooked to make a jam-like food and served with fresh piki bread.", "rawsource": "Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 19"}
{"id": 21835, "species": {"value": 2370, "label": "Mahonia aquifolium (Pursh) Nutt."}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 3, "label": "g83"}, "pageno": "254", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make preserves.", "rawsource": "Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 254"}
{"id": 21848, "species": {"value": 2370, "label": "Mahonia aquifolium (Pursh) Nutt."}, "tribe": {"value": 217, "label": "Salish, Coast"}, "source": {"value": 23, "label": "tb71"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 78"}
{"id": 21856, "species": {"value": 2370, "label": "Mahonia aquifolium (Pursh) Nutt."}, "tribe": {"value": 225, "label": "Sanpoil"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "85", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries boiled into a jam.", "rawsource": "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 85"}
{"id": 21878, "species": {"value": 2370, "label": "Mahonia aquifolium (Pursh) Nutt."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "187", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jelly.", "rawsource": "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 187"}
{"id": 21897, "species": {"value": 2373, "label": "Mahonia haematocarpa (Woot.) Fedde"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit cooked with a sweet substance, strained and eaten as jelly.", "rawsource": "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 46"}
{"id": 21901, "species": {"value": 2373, "label": "Mahonia haematocarpa (Woot.) Fedde"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "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 19"}
{"id": 21902, "species": {"value": 2373, "label": "Mahonia haematocarpa (Woot.) Fedde"}, "tribe": {"value": 249, "label": "Spanish American"}, "source": {"value": 19, "label": "c35"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "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 19"}
{"id": 21905, "species": {"value": 2374, "label": "Mahonia nervosa (Pursh) Nutt."}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"}
{"id": 21910, "species": {"value": 2374, "label": "Mahonia nervosa (Pursh) Nutt."}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 3, "label": "g83"}, "pageno": "254", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make preserves.", "rawsource": "Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 254"}
{"id": 21918, "species": {"value": 2374, "label": "Mahonia nervosa (Pursh) Nutt."}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"}
{"id": 21919, "species": {"value": 2374, "label": "Mahonia nervosa (Pursh) Nutt."}, "tribe": {"value": 217, "label": "Salish, Coast"}, "source": {"value": 23, "label": "tb71"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 78"}
{"id": 21923, "species": {"value": 2374, "label": "Mahonia nervosa (Pursh) Nutt."}, "tribe": {"value": 241, "label": "Skagit"}, "source": {"value": 25, "label": "g73"}, "pageno": "30", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Ripe berries used to make jam.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 30"}
{"id": 21935, "species": {"value": 2374, "label": "Mahonia nervosa (Pursh) Nutt."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "187", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "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 187"}
{"id": 21991, "species": {"value": 2376, "label": "Mahonia repens (Lindl.) G. Don"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jams and jellies.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 18"}
{"id": 21992, "species": {"value": 2376, "label": "Mahonia repens (Lindl.) G. Don"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "8", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jelly.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 8"}
{"id": 22028, "species": {"value": 2377, "label": "Mahonia sp."}, "tribe": {"value": 145, "label": "Modesse"}, "source": {"value": 109, "label": "m66"}, "pageno": "224", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 224"}
{"id": 22186, "species": {"value": 2388, "label": "Malus angustifolia (Ait.) Michx."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make clear jelly.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56"}
{"id": 22253, "species": {"value": 2391, "label": "Malus fusca (Raf.) Schneid."}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 3, "label": "g83"}, "pageno": "268", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Ripe fruit used to make jelly.", "rawsource": "Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 268"}
{"id": 22294, "species": {"value": 2393, "label": "Malus ioensis var. ioensis"}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "263", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit reduced to jelly.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 263"}
{"id": 22864, "species": {"value": 2446, "label": "Mentzelia affinis Greene"}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched and ground into a 'peanut butter' like substance.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41"}
{"id": 22868, "species": {"value": 2447, "label": "Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread.", "rawsource": "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"}
{"id": 22875, "species": {"value": 2447, "label": "Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray"}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched and ground into a 'peanut butter' like substance.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41"}
{"id": 22886, "species": {"value": 2448, "label": "Mentzelia congesta Nutt. ex Torr. & Gray"}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched and ground into a 'peanut butter' like substance.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41"}
{"id": 22888, "species": {"value": 2449, "label": "Mentzelia dispersa S. Wats."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched and ground into a 'peanut butter' like substance.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41"}
{"id": 22936, "species": {"value": 2460, "label": "Mentzelia veatchiana Kellogg"}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched and ground into a 'peanut butter' like substance.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41"}
{"id": 23490, "species": {"value": 2532, "label": "Morus rubra L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 48"}
{"id": 24022, "species": {"value": 2590, "label": "Nolina microcarpa S. Wats."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit eaten preserved.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 35"}
{"id": 24731, "species": {"value": 2665, "label": "Opuntia phaeacantha Engelm."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Pads peeled, sliced, roasted, boiled in sugar water until dissolved into a syrup & eaten like jelly.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 14"}
{"id": 24732, "species": {"value": 2665, "label": "Opuntia phaeacantha Engelm."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Plant used to make jelly.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 14"}
{"id": 24757, "species": {"value": 2667, "label": "Opuntia polyacantha Haw."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "17", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit made into preserves.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 17"}
{"id": 24819, "species": {"value": 2670, "label": "Opuntia sp."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit eaten as conserves.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 35"}
{"id": 24826, "species": {"value": 2670, "label": "Opuntia sp."}, "tribe": {"value": 111, "label": "Kiowa"}, "source": {"value": 140, "label": "vs39"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Ripe fruits gathered in large quantities and used fresh in jams.", "rawsource": "Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 45"}
{"id": 26709, "species": {"value": 2918, "label": "Physalis pubescens L."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "17", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Sour berries used to make jam.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 17"}
{"id": 26716, "species": {"value": 2919, "label": "Physalis sp."}, "tribe": {"value": 97, "label": "Hualapai"}, "source": {"value": 127, "label": "w82"}, "pageno": "9", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make preserves.", "rawsource": "Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 9"}
{"id": 27551, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread.", "rawsource": "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"}
{"id": 27614, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "222", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Nuts roasted, cracked and shelled on a metate, ground fine, made into butter and used with bread.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222"}
{"id": 27615, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "21", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Roasted nuts mashed into a butter.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 21"}
{"id": 27659, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "12", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Roasted, ground nuts made into butter & spread on corn cakes or mixed with roasted, ground corn.", "rawsource": "Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 12"}
{"id": 28706, "species": {"value": 3033, "label": "Podophyllum peltatum L."}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "62", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fresh, ripe fruits preserved.", "rawsource": "Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 62"}
{"id": 28712, "species": {"value": 3033, "label": "Podophyllum peltatum L."}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "256", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits cooked into a conserve.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 256"}
{"id": 29936, "species": {"value": 3153, "label": "Prosopis glandulosa Torr."}, "tribe": {"value": 10, "label": "Apache"}, "source": {"value": 19, "label": "c35"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Beans boiled, pounded or ground, hand kneaded and made into a jam.", "rawsource": "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 45"}
{"id": 30109, "species": {"value": 3158, "label": "Prosopis velutina Woot."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "28", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Gumlike secretions found on branches, dried, ground, mixed with saguaro syrup and eaten like jam.", "rawsource": "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 28"}