{"id": 3566, "species": {"value": 267, "label": "Angelica sp."}, "tribe": {"value": 160, "label": "Neeshenam"}, "source": {"value": 81, "label": "p74"}, "pageno": "377", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves eaten as greens.", "rawsource": "Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377"}
{"id": 3580, "species": {"value": 269, "label": "Angelica tomentosa S. Wats."}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 71, "label": "sg52"}, "pageno": "387", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves eaten raw as greens.", "rawsource": "Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 387"}
{"id": 3610, "species": {"value": 277, "label": "Antennaria parvifolia Nutt."}, "tribe": {"value": 158, "label": "Navajo, Kayenta"}, "source": {"value": 106, "label": "wh51"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Used for greens in foods.", "rawsource": "Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 44"}
{"id": 3686, "species": {"value": 289, "label": "Apios americana Medik."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Beans used for food.", "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 24"}
{"id": 3687, "species": {"value": 289, "label": "Apios americana Medik."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots cooked like potatoes.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 46"}
{"id": 3688, "species": {"value": 289, "label": "Apios americana Medik."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 15, "label": "gil33"}, "pageno": "133", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Tubers eaten.", "rawsource": "Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 133"}
{"id": 3695, "species": {"value": 289, "label": "Apios americana Medik."}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "68", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots cooked with maple sugar and superior to candied yams.", "rawsource": "Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 68"}
{"id": 3697, "species": {"value": 289, "label": "Apios americana Medik."}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "259", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Root stocks eaten raw.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 259"}
{"id": 3703, "species": {"value": 289, "label": "Apios americana Medik."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 124, "label": "ff11"}, "pageno": "341", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Nuts boiled, peeled and eaten as a vegetable.", "rawsource": "Fletcher, Alice C. and Francis La Flesche, 1911, The Omaha Tribe, SI-BAE Annual Report #27, page 341"}
{"id": 3706, "species": {"value": 289, "label": "Apios americana Medik."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Wild potato was appreciated.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 103"}
{"id": 3710, "species": {"value": 290, "label": "Apios tuberosum"}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "179", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots used for food.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 179"}
{"id": 3711, "species": {"value": 291, "label": "Apium graveolens L."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Used as a potherb.", "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 39"}
{"id": 3713, "species": {"value": 291, "label": "Apium graveolens L."}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "230", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Plant used for greens.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 230"}
{"id": 3920, "species": {"value": 303, "label": "Aquilegia formosa Fisch. ex DC."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "159", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Early spring greens boiled and eaten.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 159"}
{"id": 3979, "species": {"value": 311, "label": "Arabis lyrata L."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "13", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Rosettes of lobed leaves added to tossed salads or cooked and served as a green vegetable.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 13"}
{"id": 4259, "species": {"value": 327, "label": "Arctium lappa L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "118", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young leaves cooked and seasoned with salt, pepper or butter.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118"}
{"id": 4769, "species": {"value": 362, "label": "Argentina anserina (L.) Rydb."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots, tasted like sweet potatoes, used for food.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 19"}
{"id": 4775, "species": {"value": 363, "label": "Argentina egedii ssp. egedii"}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "127", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots eaten raw, boiled or roasted like potatoes.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 127"}
{"id": 6120, "species": {"value": 432, "label": "Asclepias fascicularis Dcne."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "159", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Boiled greens used for food.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 159"}
{"id": 6174, "species": {"value": 441, "label": "Asclepias sp."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "43", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Parboiled leaves used as greens from May until June.", "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 43"}
{"id": 6287, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 15, "label": "gil33"}, "pageno": "140", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Tender leaves, young green seed pods, sprouts and tops cooked as greens.", "rawsource": "Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 140"}
{"id": 6298, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "93", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Stalks eaten as greens in spring.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 93"}
{"id": 6299, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "117", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Tender stems, leaves and immature flower clusters cooked and seasoned with salt, pepper or butter.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117"}
{"id": 6307, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "256", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Buds cooked with meat or added to cornmeal mush, tastes like okra.", "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": 6312, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "397", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Fresh flowers and shoot tips, mucilaginous like okra when cooked, used in meat soups.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397"}
{"id": 6313, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 135, "label": "ahj81"}, "pageno": "2205", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young shoots and flower buds cooked like spinach.", "rawsource": "Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2205"}
{"id": 6316, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "109", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Boiled young sprouts, floral bud clusters and young, firm green fruits used for food.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109"}
{"id": 6317, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 154, "label": "g13ii"}, "pageno": "325", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Inflorescence, before the flower buds opened, and young fruits used as greens.", "rawsource": "Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325"}
{"id": 6318, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 124, "label": "ff11"}, "pageno": "341", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Tender shoots boiled and eaten as a vegetable.", "rawsource": "Fletcher, Alice C. and Francis La Flesche, 1911, The Omaha Tribe, SI-BAE Annual Report #27, page 341"}
{"id": 6319, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 154, "label": "g13ii"}, "pageno": "325", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young shoots used for food like asparagus.", "rawsource": "Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325"}
{"id": 6321, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "109", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Boiled young sprouts, floral bud clusters and young, firm green fruits used for food.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109"}
{"id": 6323, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "109", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Boiled young sprouts, floral bud clusters and young, firm green fruits used for food.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109"}
{"id": 6329, "species": {"value": 446, "label": "Asclepias syriaca L."}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "109", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Boiled young sprouts, floral bud clusters and young, firm green fruits used for food.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109"}
{"id": 6391, "species": {"value": 451, "label": "Asparagus officinalis L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Species used for food.", "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 24"}
{"id": 6395, "species": {"value": 451, "label": "Asparagus officinalis L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "93", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Stalks eaten as greens in spring.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 93"}
{"id": 6397, "species": {"value": 451, "label": "Asparagus officinalis L."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "23", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Boiled, seasoned spears used for food.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 23"}
{"id": 6596, "species": {"value": 501, "label": "Atriplex argentea Nutt."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, tender leaves cooked and eaten as greens.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73"}
{"id": 6597, "species": {"value": 501, "label": "Atriplex argentea Nutt."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 19, "label": "c35"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young leaves boiled and eaten as greens.", "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 18"}
{"id": 6662, "species": {"value": 504, "label": "Atriplex confertifolia (Torr. & Fr\u201am.) S. Wats."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "293", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Plant used for greens.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 293"}
{"id": 6663, "species": {"value": 504, "label": "Atriplex confertifolia (Torr. & Fr\u201am.) S. Wats."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, tender leaves cooked and eaten as greens.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73"}
{"id": 6699, "species": {"value": 510, "label": "Atriplex obovata Moq."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "293", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Plant used for greens.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 293"}
{"id": 6700, "species": {"value": 510, "label": "Atriplex obovata Moq."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, tender leaves cooked and eaten as greens.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73"}
{"id": 6707, "species": {"value": 512, "label": "Atriplex powellii S. Wats."}, "tribe": {"value": 43, "label": "Cochiti"}, "source": {"value": 19, "label": "c35"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young plants eaten as greens.", "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 18"}
{"id": 6709, "species": {"value": 512, "label": "Atriplex powellii S. Wats."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, tender leaves cooked and eaten as greens.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73"}
{"id": 6710, "species": {"value": 512, "label": "Atriplex powellii S. Wats."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young plants used for greens.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 31"}
{"id": 6712, "species": {"value": 512, "label": "Atriplex powellii S. Wats."}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young plants eaten as greens.", "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 18"}
{"id": 6718, "species": {"value": 514, "label": "Atriplex saccaria S. Wats."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, tender leaves cooked and eaten as greens.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73"}
{"id": 6720, "species": {"value": 516, "label": "Atriplex serenana A. Nels."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "15", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves boiled, fried in grease and eaten.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 15"}
{"id": 6726, "species": {"value": 517, "label": "Atriplex sp."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, tender leaves boiled for greens.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 24"}
{"id": 6739, "species": {"value": 520, "label": "Atriplex wrightii S. Wats."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Branches eaten as greens in summer.", "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 14"}
{"id": 6740, "species": {"value": 520, "label": "Atriplex wrightii S. Wats."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 160, "label": "cb42"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Greens used for food.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1942, Pima and Papago Indian Agriculture, Albuquerque: University of New Mexico Press.  First Edition., page 61"}
{"id": 6741, "species": {"value": 520, "label": "Atriplex wrightii S. Wats."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 11, "label": "c49"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves boiled, strained, fried in grease and eaten as greens.", "rawsource": "Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 69"}
{"id": 6894, "species": {"value": 549, "label": "Balsamorhiza sagittata (Pursh) Nutt."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "8", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young stems and leaves eaten raw as a salad.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 8"}
{"id": 7013, "species": {"value": 557, "label": "Barbarea orthoceras Ledeb."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "17", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Rosettes of dark green shiny leaves cooked as a green vegetable or eaten raw in a mixed salad.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 17"}
{"id": 7015, "species": {"value": 558, "label": "Barbarea verna (P. Mill.) Aschers."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves parboiled, rinsed, seasoned with grease and salt and cooked until tender as potherbs.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 36"}
{"id": 7016, "species": {"value": 558, "label": "Barbarea verna (P. Mill.) Aschers."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves used in salads.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 36"}
{"id": 7019, "species": {"value": 559, "label": "Barbarea vulgaris Ait. f."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves parboiled, rinsed, seasoned with grease and salt and cooked until tender as potherbs.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 36"}
{"id": 7020, "species": {"value": 559, "label": "Barbarea vulgaris Ait. f."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves used in salads.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 36"}
{"id": 7394, "species": {"value": 599, "label": "Boletus edulis"}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "132", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Cooked on hot stones, baked in the oven or fried.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 132"}
{"id": 7475, "species": {"value": 617, "label": "Brassica napus L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 161, "label": "w77"}, "pageno": "253", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves boiled and served with drippings or boiled, fried with other greens and eaten.", "rawsource": "Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253"}
{"id": 7489, "species": {"value": 618, "label": "Brassica nigra (L.) W.D.J. Koch"}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "15", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, spring leaves boiled and eaten as greens.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 15"}
{"id": 7492, "species": {"value": 618, "label": "Brassica nigra (L.) W.D.J. Koch"}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Plants eaten as greens.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"}
{"id": 7493, "species": {"value": 618, "label": "Brassica nigra (L.) W.D.J. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "117", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Cooked and seasoned with salt, pepper or butter.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117"}
{"id": 7494, "species": {"value": 618, "label": "Brassica nigra (L.) W.D.J. Koch"}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "232", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Plant used for greens.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 232"}
{"id": 7503, "species": {"value": 618, "label": "Brassica nigra (L.) W.D.J. Koch"}, "tribe": {"value": 149, "label": "Mohegan"}, "source": {"value": 97, "label": "t72"}, "pageno": "83", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Combined with pigweed, plantain, dock and nettle and used as mixed greens.", "rawsource": "Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 83"}
{"id": 7506, "species": {"value": 618, "label": "Brassica nigra (L.) W.D.J. Koch"}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Plants eaten as greens.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"}
{"id": 7512, "species": {"value": 619, "label": "Brassica oleracea L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "28", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves used for food.", "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 28"}
{"id": 7513, "species": {"value": 619, "label": "Brassica oleracea L."}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "227", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Species used for food.", "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 227"}
{"id": 7514, "species": {"value": 619, "label": "Brassica oleracea L."}, "tribe": {"value": 112, "label": "Kitasoo"}, "source": {"value": 14, "label": "c93"}, "pageno": "328", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves used for food.", "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 328"}
{"id": 7515, "species": {"value": 619, "label": "Brassica oleracea L."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves eaten as greens.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 34"}
{"id": 7516, "species": {"value": 619, "label": "Brassica oleracea L."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Heads used for food.", "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 92"}
{"id": 7520, "species": {"value": 620, "label": "Brassica rapa L."}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "227", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots used for food.", "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 227"}
{"id": 7521, "species": {"value": 620, "label": "Brassica rapa L."}, "tribe": {"value": 112, "label": "Kitasoo"}, "source": {"value": 14, "label": "c93"}, "pageno": "329", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots used for food.", "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 329"}
{"id": 7522, "species": {"value": 620, "label": "Brassica rapa L."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots used for food.", "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 92"}
{"id": 7524, "species": {"value": 621, "label": "Brassica rapa var. rapa"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 161, "label": "w77"}, "pageno": "253", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves cooked with turnip greens, creaseys and sochan and eaten.", "rawsource": "Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253"}
{"id": 7525, "species": {"value": 621, "label": "Brassica rapa var. rapa"}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "352", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young leaves eaten as greens in imitation of the first white settlers who first ate them.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 352"}
{"id": 7527, "species": {"value": 622, "label": "Brassica sp."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "93", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young plants boiled and eaten as greens.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 93"}
{"id": 7570, "species": {"value": 629, "label": "Brodiaea coronaria (Salisb.) Engl."}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Baked or boiled corms eaten like baked or boiled potatoes.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 27"}
{"id": 7571, "species": {"value": 630, "label": "Brodiaea elegans Hoover"}, "tribe": {"value": 289, "label": "Yurok"}, "source": {"value": 70, "label": "b81"}, "pageno": "21", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Bulbs baked in sand with a fire built over them.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 21"}
{"id": 7649, "species": {"value": 661, "label": "Calandrinia ciliata (Ruiz & Pav\u00a2n) DC."}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "232", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Tender plant used for greens.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 232"}
{"id": 7701, "species": {"value": 668, "label": "Calochortus amabilis Purdy"}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "32", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Baked or boiled bulbs eaten like baked or boiled potatoes.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 32"}
{"id": 7729, "species": {"value": 674, "label": "Calochortus leichtlinii Hook. f."}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots and tubers peeled and eaten roasted or raw.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 44"}
{"id": 7732, "species": {"value": 675, "label": "Calochortus luteus Dougl. ex Lindl."}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "64", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Baked bulbs eaten like baked potatoes.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 64"}
{"id": 7740, "species": {"value": 676, "label": "Calochortus macrocarpus Dougl."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 98, "label": "m53"}, "pageno": "58", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Bulbs eaten raw, boiled or roasted.", "rawsource": "Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 58"}
{"id": 7763, "species": {"value": 677, "label": "Calochortus nuttallii Torr. & Gray"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots and tubers peeled and eaten roasted or raw.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 44"}
{"id": 7774, "species": {"value": 681, "label": "Calochortus tolmiei Hook. & Arn."}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Baked or boiled bulbs eaten like baked or boiled potatoes.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 31"}
{"id": 7779, "species": {"value": 683, "label": "Calochortus vestae Purdy"}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "63", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Baked bulbs eaten like baked potatoes.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 63"}
{"id": 7785, "species": {"value": 685, "label": "Caltha palustris L."}, "tribe": {"value": 1, "label": "Abnaki"}, "source": {"value": 84, "label": "r47"}, "pageno": "152", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Seeds used for food.", "rawsource": "Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 152"}
{"id": 7796, "species": {"value": 685, "label": "Caltha palustris L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 15, "label": "gil33"}, "pageno": "130", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves cooked and used as greens.", "rawsource": "Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 130"}
{"id": 7801, "species": {"value": 685, "label": "Caltha palustris L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "117", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Cooked and seasoned with salt, pepper or butter.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117"}
{"id": 7802, "species": {"value": 685, "label": "Caltha palustris L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "93", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young plants boiled and eaten as greens.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 93"}
{"id": 7803, "species": {"value": 685, "label": "Caltha palustris L."}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "70", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves used as greens.", "rawsource": "Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 70"}
{"id": 7837, "species": {"value": 699, "label": "Camassia leichtlinii (Baker) S. Wats."}, "tribe": {"value": 166, "label": "Nitinaht"}, "source": {"value": 101, "label": "ttco83"}, "pageno": "83", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Bulbs formerly steam cooked, dipped in whale or seal oil and eaten as vegetables.", "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 83"}
{"id": 7839, "species": {"value": 699, "label": "Camassia leichtlinii (Baker) S. Wats."}, "tribe": {"value": 216, "label": "Salish"}, "source": {"value": 41, "label": "te82"}, "pageno": "55", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Bulbs used for food.", "rawsource": "Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 55"}
{"id": 7841, "species": {"value": 699, "label": "Camassia leichtlinii (Baker) S. Wats."}, "tribe": {"value": 217, "label": "Salish, Coast"}, "source": {"value": 23, "label": "tb71"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Bulbs pit steamed and eaten immediately as the most important vegetable food.", "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 74"}
{"id": 7859, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 92, "label": "Hesquiat"}, "source": {"value": 41, "label": "te82"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Steamed or boiled bulbs dipped in dogfish oil or whale oil before being eaten.", "rawsource": "Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 54"}
{"id": 7861, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 70, "label": "b81"}, "pageno": "21", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Bulbs used for food. Bulbs were dug up with a stick and placed in a pit two feet in diameter.  Leaves of Vitis californica were placed on the bottom, a layer of bulbs and then another layer of Vitis californica leaves.  Finally a layer of dirt was added and a fire built on top.  The mush formed was pure white and eaten by itself.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 21"}
{"id": 7874, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 166, "label": "Nitinaht"}, "source": {"value": 101, "label": "ttco83"}, "pageno": "83", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Bulbs formerly steam cooked, dipped in whale or seal oil and eaten as vegetables.", "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 83"}
{"id": 7885, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 216, "label": "Salish"}, "source": {"value": 41, "label": "te82"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Bulbs used for food.", "rawsource": "Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 54"}
{"id": 7887, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 217, "label": "Salish, Coast"}, "source": {"value": 23, "label": "tb71"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Bulbs pit steamed and eaten immediately as the most important vegetable food.", "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 74"}