{"id": 34905, "species": {"value": 3469, "label": "Rubus sp."}, "tribe": {"value": 1, "label": "Abnaki"}, "source": {"value": 84, "label": "r47"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits used to make jelly.", "rawsource": "Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 169"}
{"id": 33422, "species": {"value": 3364, "label": "Ribes cereum var. pedicellare Brewer & S. Wats."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "49", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits preserved and eaten.", "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 49"}
{"id": 43777, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Dried fruits eaten as a paste.", "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 54"}
{"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": 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": 33748, "species": {"value": 3397, "label": "Ribes triste Pallas"}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "87", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made into jams and jellies.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 87"}
{"id": 33865, "species": {"value": 3417, "label": "Rosa acicularis Lindl."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "89", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Rose hip juice used to make jellies.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89"}
{"id": 33866, "species": {"value": 3417, "label": "Rosa acicularis Lindl."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "89", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Rose hip pulp, with seeds and skins removed, used to make jams and marmalades.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89"}
{"id": 34330, "species": {"value": 3440, "label": "Rubus arcticus L."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "91", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make a superior jelly.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 91"}
{"id": 34444, "species": {"value": 3453, "label": "Rubus idaeus L."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "93", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made into jams and jellies.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 93"}
{"id": 34878, "species": {"value": 3465, "label": "Rubus pedatus Sm."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make an excellent jelly.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 99"}
{"id": 34948, "species": {"value": 3470, "label": "Rubus spectabilis Pursh"}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit made into jams and jellies.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 101"}
{"id": 42305, "species": {"value": 4085, "label": "Vaccinium parvifolium Sm."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "105", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make a very superior jelly.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 105"}
{"id": 42434, "species": {"value": 4089, "label": "Vaccinium vitis-idaea L."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "109", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries mixed with rose hip pulp and sugar to make jam.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 109"}
{"id": 43025, "species": {"value": 4130, "label": "Viburnum edule (Michx.) Raf."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "111", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 111"}
{"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": 30452, "species": {"value": 3171, "label": "Prunus nigra Ait."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "95", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit made into preserves.", "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 95"}
{"id": 30468, "species": {"value": 3172, "label": "Prunus pensylvanica L. f."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "95", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit made into jelly.", "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 95"}
{"id": 30708, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Cherries made into preserves.", "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 96"}
{"id": 33451, "species": {"value": 3367, "label": "Ribes cynosbati L."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "87", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit 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 87"}
{"id": 34448, "species": {"value": 3453, "label": "Rubus idaeus L."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit 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 92"}
{"id": 34906, "species": {"value": 3469, "label": "Rubus sp."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "94", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make preserves.", "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 94"}
{"id": 41959, "species": {"value": 4070, "label": "Vaccinium angustifolium Ait."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made into preserves and butter.", "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 104"}
{"id": 42015, "species": {"value": 4074, "label": "Vaccinium corymbosum L."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made into preserves and butter.", "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 104"}
{"id": 43140, "species": {"value": 4135, "label": "Viburnum opulus var. americanum Ait."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "107", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made into preserves.", "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 107"}
{"id": 33721, "species": {"value": 3396, "label": "Ribes sp."}, "tribe": {"value": 9, "label": "Anticosti"}, "source": {"value": 150, "label": "r46"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 67"}
{"id": 34378, "species": {"value": 3445, "label": "Rubus chamaemorus L."}, "tribe": {"value": 9, "label": "Anticosti"}, "source": {"value": 150, "label": "r46"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits used to make jelly.", "rawsource": "Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 67"}
{"id": 42464, "species": {"value": 4090, "label": "Vaccinium vitis-idaea ssp. minus (Lodd.) Hult\u201an"}, "tribe": {"value": 9, "label": "Anticosti"}, "source": {"value": 150, "label": "r46"}, "pageno": "68", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jams and jellies.", "rawsource": "Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 68"}
{"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": 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": 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": 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": 30977, "species": {"value": 3183, "label": "Prunus virginiana var. melanocarpa (A. Nels.) Sarg."}, "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 to make a preserve.", "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": 33018, "species": {"value": 3349, "label": "Rhus microphylla Engelm. ex Gray"}, "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": "Dried fruits ground, pulp mixed with water and sugar and cooked to make jam.", "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": 33080, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "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": "Dried fruits ground, pulp mixed with water and sugar and cooked to make jam.", "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": 33081, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "49", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruits formerly used to make jam.", "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 49"}
{"id": 33778, "species": {"value": 3402, "label": "Ribes wolfii Rothrock"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "44", "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 44"}
{"id": 34266, "species": {"value": 3436, "label": "Rosa woodsii var. woodsii"}, "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": "Rose pulps squeezed into water and boiled 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": 36858, "species": {"value": 3569, "label": "Sambucus racemosa var. racemosa"}, "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": 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": 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": 37764, "species": {"value": 3657, "label": "Shepherdia argentea (Pursh) Nutt."}, "tribe": {"value": 17, "label": "Arapaho"}, "source": {"value": 139, "label": "n66"}, "pageno": "49", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Nickerson, Gifford S., 1966, Some Data on Plains and Great Basin Indian Uses of Certain Native Plants, Tebiwa 9(1):45-51, page 49"}
{"id": 33089, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 19, "label": "Atsugewi"}, "source": {"value": 129, "label": "g53"}, "pageno": "139", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries mixed with sugar and made into jam.", "rawsource": "Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 139"}
{"id": 34452, "species": {"value": 3453, "label": "Rubus idaeus L."}, "tribe": {"value": 21, "label": "Bella Coola"}, "source": {"value": 53, "label": "t73"}, "pageno": "209", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries cooked into jam.", "rawsource": "Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 209"}
{"id": 34591, "species": {"value": 3457, "label": "Rubus leucodermis Dougl. ex Torr. & Gray"}, "tribe": {"value": 21, "label": "Bella Coola"}, "source": {"value": 53, "label": "t73"}, "pageno": "209", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries cooked into jam.", "rawsource": "Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 209"}
{"id": 34775, "species": {"value": 3463, "label": "Rubus parviflorus Nutt."}, "tribe": {"value": 21, "label": "Bella Coola"}, "source": {"value": 53, "label": "t73"}, "pageno": "209", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries cooked with wild raspberries and other fruits into a thick jam, dried and used for food.", "rawsource": "Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 209"}
{"id": 36778, "species": {"value": 3567, "label": "Sambucus racemosa L."}, "tribe": {"value": 21, "label": "Bella Coola"}, "source": {"value": 53, "label": "t73"}, "pageno": "203", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 203"}
{"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": 34035, "species": {"value": 3427, "label": "Rosa nutkana K. Presl"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 111, "label": "m90"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 22"}
{"id": 34103, "species": {"value": 3428, "label": "Rosa nutkana var. hispida Fern."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 111, "label": "m90"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 22"}
{"id": 30302, "species": {"value": 3161, "label": "Prunus andersonii Gray"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "119", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit boiled, sweetened with sugar and used to make jelly.", "rawsource": "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 119"}
{"id": 32801, "species": {"value": 3329, "label": "Rhamnus sp."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Plant boiled into a jelly-like substance and eaten.", "rawsource": "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"}
{"id": 36641, "species": {"value": 3566, "label": "Sambucus nigra ssp. canadensis (L.) R. Bolli"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "138", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jams and jellies.", "rawsource": "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 138"}
{"id": 43552, "species": {"value": 4190, "label": "Washingtonia filifera (L. Linden) H. Wendl."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "145", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jelly.", "rawsource": "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 145"}
{"id": 33723, "species": {"value": 3396, "label": "Ribes sp."}, "tribe": {"value": 27, "label": "Carrier"}, "source": {"value": 134, "label": "c73"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 73"}
{"id": 34037, "species": {"value": 3427, "label": "Rosa nutkana K. Presl"}, "tribe": {"value": 27, "label": "Carrier"}, "source": {"value": 134, "label": "c73"}, "pageno": "86", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 86"}
{"id": 34909, "species": {"value": 3469, "label": "Rubus sp."}, "tribe": {"value": 27, "label": "Carrier"}, "source": {"value": 134, "label": "c73"}, "pageno": "79", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 79"}
{"id": 37820, "species": {"value": 3658, "label": "Shepherdia canadensis (L.) Nutt."}, "tribe": {"value": 27, "label": "Carrier"}, "source": {"value": 134, "label": "c73"}, "pageno": "76", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 76"}
{"id": 37821, "species": {"value": 3658, "label": "Shepherdia canadensis (L.) Nutt."}, "tribe": {"value": 27, "label": "Carrier"}, "source": {"value": 34, "label": "h49"}, "pageno": "12", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949.  Pages 12, 38., page 12"}
{"id": 42437, "species": {"value": 4089, "label": "Vaccinium vitis-idaea L."}, "tribe": {"value": 27, "label": "Carrier"}, "source": {"value": 134, "label": "c73"}, "pageno": "76", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam.", "rawsource": "Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 76"}
{"id": 43030, "species": {"value": 4130, "label": "Viburnum edule (Michx.) Raf."}, "tribe": {"value": 27, "label": "Carrier"}, "source": {"value": 134, "label": "c73"}, "pageno": "77", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 77"}
{"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": 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": 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": 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": 30228, "species": {"value": 3160, "label": "Prunus americana Marsh."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jelly.", "rawsource": "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"}
{"id": 30487, "species": {"value": 3172, "label": "Prunus pensylvanica L. f."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "58", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit 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 58"}
{"id": 34687, "species": {"value": 3461, "label": "Rubus occidentalis L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jelly.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57"}
{"id": 34754, "species": {"value": 3462, "label": "Rubus odoratus L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jelly.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57"}
{"id": 34917, "species": {"value": 3469, "label": "Rubus sp."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly and jam.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57"}
{"id": 34918, "species": {"value": 3469, "label": "Rubus sp."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "58", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jelly.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 58"}
{"id": 36495, "species": {"value": 3564, "label": "Sambucus nigra L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jellies.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 33"}
{"id": 36658, "species": {"value": 3566, "label": "Sambucus nigra ssp. canadensis (L.) R. Bolli"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jellies.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 33"}
{"id": 36659, "species": {"value": 3566, "label": "Sambucus nigra ssp. canadensis (L.) R. Bolli"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "32", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jelly.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 32"}
{"id": 37823, "species": {"value": 3658, "label": "Shepherdia canadensis (L.) Nutt."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "181", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make excellent preserves.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 181"}
{"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": 30490, "species": {"value": 3172, "label": "Prunus pensylvanica L. f."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "53", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Juice used to make jelly.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 53"}
{"id": 33514, "species": {"value": 3371, "label": "Ribes hudsonianum Richards."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "55", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam and eaten with fish, meat or bannock.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 55"}
{"id": 42118, "species": {"value": 4079, "label": "Vaccinium myrtilloides Michx."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "63", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made into jam and eaten with fish and bannock.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 63"}
{"id": 43040, "species": {"value": 4130, "label": "Viburnum edule (Michx.) Raf."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "65", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Fruit used to make jam or jelly.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 65"}
{"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": 42440, "species": {"value": 4089, "label": "Vaccinium vitis-idaea L."}, "tribe": {"value": 68, "label": "Eskimo, Arctic"}, "source": {"value": 171, "label": "p53"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jams and jellies.", "rawsource": "Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 22"}
{"id": 33877, "species": {"value": 3417, "label": "Rosa acicularis Lindl."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Used to make jam or jelly.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 101"}
{"id": 43050, "species": {"value": 4130, "label": "Viburnum edule (Michx.) Raf."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "106", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries used to make jam or jelly.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 106"}
{"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": 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": 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": 41776, "species": {"value": 4059, "label": "Urtica dioica ssp. gracilis (Ait.) Seland."}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "294", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Plant boiled with sugar 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 294"}
{"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": 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": 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": 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": 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": 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": 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": 33380, "species": {"value": 3361, "label": "Ribes bracteosum Dougl. ex Hook."}, "tribe": {"value": 92, "label": "Hesquiat"}, "source": {"value": 41, "label": "te82"}, "pageno": "68", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 1, "label": "Preserves"}, "notes": "Berries made excellent jam.", "rawsource": "Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 68"}