{"id": 44561, "species": {"value": 4249, "label": "Zigadenus paniculatus (Nutt.) S. Wats."}, "tribe": {"value": 158, "label": "Navajo, Kayenta"}, "source": {"value": 106, "label": "wh51"}, "pageno": "17", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Plants used as greens.", "rawsource": "Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 17"}
{"id": 44486, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "402", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Several sorts of corn were grown, modern and ancient. Ears were roasted and made into hominy.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 402"}
{"id": 44479, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young corn and cob eaten.", "rawsource": "Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 18"}
{"id": 44469, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves eaten like lettuce.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27"}
{"id": 44452, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Ears roasted and made into hominy.", "rawsource": "Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66"}
{"id": 44441, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "77", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roasted corn ears eaten warm for food.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 77"}
{"id": 44422, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Seeds eaten raw or cooked while traveling or hunting.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71"}
{"id": 44421, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Corn on the cob roasted and eaten.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71"}
{"id": 44394, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Seeds eaten fresh, baked on the cob, roasted or boiled.", "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 66"}
{"id": 44372, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 39, "label": "Choctaw"}, "source": {"value": 118, "label": "bd09"}, "pageno": "9-Aug", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Seeds parched and mixed with water or boiled with or without meat.", "rawsource": "Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 9-Aug"}
{"id": 44370, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 4, "label": "d28"}, "pageno": "319", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Fresh ears roasted in the husks and used for food.", "rawsource": "Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319"}
{"id": 44366, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "30", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Corn 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 30"}
{"id": 44276, "species": {"value": 4238, "label": "Yucca whipplei Torr."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "150", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Sliced stalks parboiled and cooked like squash.", "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 150"}
{"id": 44066, "species": {"value": 4230, "label": "Yucca glauca Nutt."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "38", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Stalks boiled, dried and stored to be used as vegetables.", "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 38"}
{"id": 44022, "species": {"value": 4228, "label": "Yucca elata (Engelm.) Engelm."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Flowers boiled and eaten as a vegetable.", "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 39"}
{"id": 44019, "species": {"value": 4228, "label": "Yucca elata (Engelm.) Engelm."}, "tribe": {"value": 10, "label": "Apache"}, "source": {"value": 58, "label": "bc41"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Flowers boiled and eaten as a vegetable.", "rawsource": "Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII.  The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 19"}
{"id": 43796, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Flowers eaten if obtained before the summer rain; otherwise they taste bitter.", "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 39"}
{"id": 43787, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 10, "label": "Apache"}, "source": {"value": 58, "label": "bc41"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Flowers eaten as a vegetable only if obtained before the summer rains.", "rawsource": "Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII.  The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 19"}
{"id": 43314, "species": {"value": 4166, "label": "Viola sp."}, "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 other potherbs and eaten.", "rawsource": "Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253"}
{"id": 43313, "species": {"value": 4166, "label": "Viola sp."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "60", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves and stems mixed with other greens, parboiled, rinsed and fried with grease & salt until soft.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 60"}
{"id": 43291, "species": {"value": 4161, "label": "Viola pubescens var. pubescens"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "60", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves and stems mixed with other greens, parboiled, rinsed and fried with grease & salt until soft.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 60"}
{"id": 43278, "species": {"value": 4159, "label": "Viola pedunculata Torr. & Gray"}, "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": "Leaves used as 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": 43277, "species": {"value": 4159, "label": "Viola pedunculata Torr. & Gray"}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "43", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young leaves, picked before the flowers appear in the spring, boiled once and eaten as greens.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 43"}
{"id": 43261, "species": {"value": 4153, "label": "Viola blanda Willd."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "60", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves and stems mixed with other greens, parboiled, rinsed and fried with grease & salt until soft.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 60"}
{"id": 43212, "species": {"value": 4141, "label": "Vicia faba L."}, "tribe": {"value": 234, "label": "Sia"}, "source": {"value": 159, "label": "w62"}, "pageno": "106", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Cultivated beans used for food.", "rawsource": "White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE  Bulletin #, page 106"}
{"id": 43190, "species": {"value": 4139, "label": "Vicia americana Muhl. ex Willd."}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "362", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Stems baked or boiled and eaten as greens.", "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 362"}
{"id": 43186, "species": {"value": 4139, "label": "Vicia americana Muhl. ex Willd."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Black peas used for food.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 74"}
{"id": 42572, "species": {"value": 4098, "label": "Valerianella locusta (L.) Lat."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "59", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves used as a potherb.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 59"}
{"id": 42571, "species": {"value": 4098, "label": "Valerianella locusta (L.) Lat."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "30", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves cooked and eaten as greens.", "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 30"}
{"id": 41945, "species": {"value": 4068, "label": "Uvularia sessilifolia L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves eaten as cooked greens.", "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 25"}
{"id": 41871, "species": {"value": 4060, "label": "Urtica dioica ssp. holosericea (Nutt.) Thorne"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "143", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves eaten raw or boiled as greens.", "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 143"}
{"id": 41839, "species": {"value": 4059, "label": "Urtica dioica ssp. gracilis (Ait.) Seland."}, "tribe": {"value": 215, "label": "Saanich"}, "source": {"value": 23, "label": "tb71"}, "pageno": "90", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young stems and leaves boiled and eaten like spinach.", "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 90"}
{"id": 41833, "species": {"value": 4059, "label": "Urtica dioica ssp. gracilis (Ait.) Seland."}, "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": "Plant tops 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": 41795, "species": {"value": 4059, "label": "Urtica dioica ssp. gracilis (Ait.) Seland."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young shoots used as a potherb.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 25"}
{"id": 41782, "species": {"value": 4059, "label": "Urtica dioica ssp. gracilis (Ait.) Seland."}, "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": "Plant tops 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": 41762, "species": {"value": 4059, "label": "Urtica dioica ssp. gracilis (Ait.) Seland."}, "tribe": {"value": 52, "label": "Cowichan"}, "source": {"value": 23, "label": "tb71"}, "pageno": "90", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young stems and leaves boiled and eaten like spinach.", "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 90"}
{"id": 41742, "species": {"value": 4058, "label": "Urtica dioica L."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "289", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Plant tops eaten as a potherb after the arrival of the Chinese.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 289"}
{"id": 41741, "species": {"value": 4058, "label": "Urtica dioica L."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "288", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Greens cooked as green vegetables.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 288"}
{"id": 41724, "species": {"value": 4058, "label": "Urtica dioica L."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "140", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "New growths dipped in boiling water and eaten as greens.", "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 140"}
{"id": 41712, "species": {"value": 4058, "label": "Urtica dioica L."}, "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, mustard, plantain and dock 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": 41691, "species": {"value": 4058, "label": "Urtica dioica 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": "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": 41356, "species": {"value": 4049, "label": "Typha latifolia L."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 96, "label": "b52"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young shoots eaten as greens.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92"}
{"id": 41355, "species": {"value": 4049, "label": "Typha latifolia L."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 96, "label": "b52"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Roots eaten as greens.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92"}
{"id": 40808, "species": {"value": 4035, "label": "Triteleia laxa Benth."}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "25", "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 25"}
{"id": 40799, "species": {"value": 4032, "label": "Triteleia hyacinthina (Lindl.) Greene"}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 98, "label": "m53"}, "pageno": "55", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Root eaten boiled and mashed, like potatoes.", "rawsource": "Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 55"}
{"id": 40786, "species": {"value": 4031, "label": "Triteleia grandiflora Lindl."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 109, "label": "m66"}, "pageno": "284", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Potatoes used for food.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 284"}
{"id": 40688, "species": {"value": 4017, "label": "Triglochin maritima L."}, "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": "Grass-like plant eaten as a vegetable.", "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": 40680, "species": {"value": 4016, "label": "Trifolium wormskioldii Lehm."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 65, "label": "stew33"}, "pageno": "244", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves eaten uncooked as greens.", "rawsource": "Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 244"}
{"id": 40677, "species": {"value": 4016, "label": "Trifolium wormskioldii Lehm."}, "tribe": {"value": 166, "label": "Nitinaht"}, "source": {"value": 101, "label": "ttco83"}, "pageno": "63", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Rhizomes formerly steamed, dried and used as a vegetable food in winter.", "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 63"}
{"id": 40667, "species": {"value": 4016, "label": "Trifolium wormskioldii Lehm."}, "tribe": {"value": 122, "label": "Kwakiutl, Southern"}, "source": {"value": 63, "label": "tb73"}, "pageno": "285", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Thin, wiry roots dried, steamed or boiled, dipped in oil and eaten as vegetables.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 285"}
{"id": 40665, "species": {"value": 4016, "label": "Trifolium wormskioldii Lehm."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "68", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Green leaves eaten raw with salt.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 68"}
{"id": 40661, "species": {"value": 4015, "label": "Trifolium willdenowii Spreng."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 65, "label": "stew33"}, "pageno": "244", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, tender plants eaten uncooked as greens.", "rawsource": "Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 244"}
{"id": 40660, "species": {"value": 4015, "label": "Trifolium willdenowii Spreng."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 65, "label": "stew33"}, "pageno": "243", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Whole plant used, without cooking, as greens.", "rawsource": "Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 243"}
{"id": 40652, "species": {"value": 4014, "label": "Trifolium variegatum Nutt."}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "361", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Eaten considerably as greens.", "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 361"}
{"id": 40644, "species": {"value": 4013, "label": "Trifolium sp."}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "43", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves cooked and eaten as greens.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 43"}
{"id": 40641, "species": {"value": 4013, "label": "Trifolium sp."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "141", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves eaten raw or boiled as greens.", "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 141"}
{"id": 40548, "species": {"value": 3992, "label": "Trianthema portulacastrum L."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 11, "label": "c49"}, "pageno": "64", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Plants cooked and eaten as greens in summer.", "rawsource": "Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 64"}
{"id": 40519, "species": {"value": 3982, "label": "Tradescantia virginiana L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves and stems mixed with other greens or grease and parboiled until tender.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 33"}
{"id": 40509, "species": {"value": 3981, "label": "Tradescantia sp."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 105, "label": "w47"}, "pageno": "75", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves relished as greens.", "rawsource": "Witthoft, John, 1947, An Early Cherokee Ethnobotanical Note, Journal of the Washington Academy of Sciences 37(3):73-75, page 75"}
{"id": 40499, "species": {"value": 3979, "label": "Tradescantia occidentalis (Britt.) Smyth"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "369", "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 369"}
{"id": 40338, "species": {"value": 3959, "label": "Tilia americana L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 15, "label": "gil33"}, "pageno": "136", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young twigs and buds cooked as greens or eaten raw.", "rawsource": "Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 136"}
{"id": 39828, "species": {"value": 3946, "label": "Thlaspi arvense L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "37", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves used for food.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 37"}
{"id": 39807, "species": {"value": 3939, "label": "Thelypodium wrightii ssp. wrightii"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young plants boiled with a pinch of salt 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 25"}
{"id": 39407, "species": {"value": 3896, "label": "Taraxacum sp."}, "tribe": {"value": 68, "label": "Eskimo, Arctic"}, "source": {"value": 171, "label": "p53"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Tender, young leaves eaten in salads and as a potherb.", "rawsource": "Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 29"}
{"id": 39403, "species": {"value": 3896, "label": "Taraxacum sp."}, "tribe": {"value": 27, "label": "Carrier"}, "source": {"value": 134, "label": "c73"}, "pageno": "81", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves boiled and eaten.", "rawsource": "Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 81"}
{"id": 39402, "species": {"value": 3896, "label": "Taraxacum sp."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "109", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves used for greens.", "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 109"}
{"id": 39401, "species": {"value": 3896, "label": "Taraxacum sp."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, tender leaves used raw or cooked as a green vegetable.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 71"}
{"id": 39399, "species": {"value": 3895, "label": "Taraxacum officinale ssp. officinale"}, "tribe": {"value": 257, "label": "Tewa"}, "source": {"value": 61, "label": "rhf16"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young plants eaten as greens.", "rawsource": "Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 61"}
{"id": 39387, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "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": "Cooked or uncooked leaves eaten as greens.", "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": 39384, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "85", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves eaten as greens.", "rawsource": "Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 85"}
{"id": 39383, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "399", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young leaves gathered in spring and cooked as greens with pork or venison and maple sap vinegar.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 399"}
{"id": 39374, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves used as greens in food.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258"}
{"id": 39373, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "257", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Spring leaves used as greens and cooked with pork.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257"}
{"id": 39371, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "65", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves cooked with maple sap vinegar for a dish of 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 65"}
{"id": 39369, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "tribe": {"value": 111, "label": "Kiowa"}, "source": {"value": 140, "label": "vs39"}, "pageno": "62", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young leaves used as greens.", "rawsource": "Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 62"}
{"id": 39367, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "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": 39366, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "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": "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": 39341, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves and stems used for potherbs and salads.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 35"}
{"id": 39328, "species": {"value": 3893, "label": "Taraxacum californicum Munz & Johnston"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "141", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Stems and leaves gathered and eaten in spring and early summer.", "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 141"}
{"id": 39242, "species": {"value": 3880, "label": "Symplocarpus foetidus (L.) Salisb. ex Nutt."}, "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 and shoots 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": 39027, "species": {"value": 3847, "label": "Suaeda sp."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "141", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves boiled and used as greens.", "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 141"}
{"id": 38983, "species": {"value": 3840, "label": "Streptopus lanceolatus var. roseus (Michx.) Reveal"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "59", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves cooked and eaten as greens.", "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 59"}
{"id": 38982, "species": {"value": 3840, "label": "Streptopus lanceolatus var. roseus (Michx.) Reveal"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves and stalks mixed with wanegedum (Angelico) and sweet salad and cooked as greens.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 48"}
{"id": 38959, "species": {"value": 3839, "label": "Streptopus amplexifolius (L.) DC."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "59", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves cooked and eaten as greens.", "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 59"}
{"id": 38958, "species": {"value": 3839, "label": "Streptopus amplexifolius (L.) DC."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, tender shoots used in salads.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 69"}
{"id": 38956, "species": {"value": 3838, "label": "Streptanthus cordatus Nutt."}, "tribe": {"value": 158, "label": "Navajo, Kayenta"}, "source": {"value": 106, "label": "wh51"}, "pageno": "25", "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 25"}
{"id": 38846, "species": {"value": 3818, "label": "Stanleya pinnata (Pursh) Britt."}, "tribe": {"value": 257, "label": "Tewa"}, "source": {"value": 82, "label": "c74"}, "pageno": "366", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Boiled plant used for greens in the spring.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 366"}
{"id": 38836, "species": {"value": 3818, "label": "Stanleya pinnata (Pursh) Britt."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "65", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves & stems boiled, squeezed out in cold water to remove the bitterness, fried in grease & eaten.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 65"}
{"id": 38835, "species": {"value": 3818, "label": "Stanleya pinnata (Pursh) Britt."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "77", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Eaten as greens in the spring.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77"}
{"id": 38834, "species": {"value": 3818, "label": "Stanleya pinnata (Pursh) Britt."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "366", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Boiled plant used for greens in the spring.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 366"}
{"id": 38833, "species": {"value": 3818, "label": "Stanleya pinnata (Pursh) Britt."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Young, fresh, tender leaves boiled, drained, balled into individual portions and served.", "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 66"}
{"id": 38832, "species": {"value": 3818, "label": "Stanleya pinnata (Pursh) Britt."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "220", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Leaves boiled two or three times to remove poisons and eaten.", "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 220"}
{"id": 38830, "species": {"value": 3817, "label": "Stanleya albescens M.E. Jones"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "77", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Eaten as greens in the spring.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77"}
{"id": 38519, "species": {"value": 3755, "label": "Sonchus oleraceus L."}, "tribe": {"value": 283, "label": "Yaqui"}, "source": {"value": 11, "label": "c49"}, "pageno": "106", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Tender, young leaves boiled in salted water with chile and eaten as greens.", "rawsource": "Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 106"}
{"id": 38514, "species": {"value": 3755, "label": "Sonchus oleraceus L."}, "tribe": {"value": 103, "label": "Kamia"}, "source": {"value": 180, "label": "g31"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Boiled leaves used for food as greens.", "rawsource": "Gifford, E. W., 1931, The Kamia of Imperial Valley, Washington, D.C. U.S. Government Printing Office, page 24"}
{"id": 38507, "species": {"value": 3754, "label": "Sonchus asper (L.) Hill"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 11, "label": "c49"}, "pageno": "106", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Tender leaves cooked as greens.", "rawsource": "Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 106"}
{"id": 38501, "species": {"value": 3754, "label": "Sonchus asper (L.) Hill"}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "228", "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 228"}
{"id": 38366, "species": {"value": 3729, "label": "Solanum tuberosum L."}, "tribe": {"value": 234, "label": "Sia"}, "source": {"value": 159, "label": "w62"}, "pageno": "106", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Cultivated potatoes used for food.", "rawsource": "White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE  Bulletin #, page 106"}
{"id": 38365, "species": {"value": 3729, "label": "Solanum tuberosum L."}, "tribe": {"value": 228, "label": "Seminole"}, "source": {"value": 88, "label": "s54"}, "pageno": "466", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Tubers eaten.", "rawsource": "Sturtevant, William, 1954, The Mikasuki Seminole:  Medical Beliefs and Practices, Yale University, PhD Thesis, page 466"}
{"id": 38363, "species": {"value": 3729, "label": "Solanum tuberosum L."}, "tribe": {"value": 181, "label": "Oweekeno"}, "source": {"value": 14, "label": "c93"}, "pageno": "119", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Tubers eaten.", "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 119"}