{"id": 527, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "147", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap boiled to make a type of maple syrup.", "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 147"}
{"id": 554, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "4", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap boiled or frozen and used as a sweet syrup.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 4"}
{"id": 604, "species": {"value": 32, "label": "Acer rubrum L."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap used to make syrup.", "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 99"}
{"id": 668, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "98", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap used to make syrup.", "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 98"}
{"id": 691, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 134, "label": "Malecite"}, "source": {"value": 78, "label": "sd52"}, "pageno": "6", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Used to make maple syrup.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1952, Utilization of Animals and Plants by the Malecite Indians of New Brunswick, Journal of the Washington Academy of Sciences 42:1-7, page 6"}
{"id": 698, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap used to make maple syrup and maple sugar.", "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": 1145, "species": {"value": 46, "label": "Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth"}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 111, "label": "m90"}, "pageno": "32", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Ground seeds used for sauce.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 32"}
{"id": 1747, "species": {"value": 89, "label": "Agave americana L."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "70", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Juice boiled and used as a syrup.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 70"}
{"id": 1965, "species": {"value": 125, "label": "Aletes anisatus (Gray) Theobald & Tseng"}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Leaves eaten fresh as a relish.", "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 47"}
{"id": 1966, "species": {"value": 125, "label": "Aletes anisatus (Gray) Theobald & Tseng"}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Raw leaves eaten as a relish.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 40"}
{"id": 2025, "species": {"value": 132, "label": "Allium acuminatum Hook."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 153, "label": "k32"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Leaves eaten as a relish.", "rawsource": "Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102"}
{"id": 2040, "species": {"value": 134, "label": "Allium bisceptrum S. Wats."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 153, "label": "k32"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Leaves eaten as a relish.", "rawsource": "Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102"}
{"id": 2069, "species": {"value": 139, "label": "Allium canadense var. mobilense (Regel) Ownbey"}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fresh, raw bulbs used as a relish.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"}
{"id": 2072, "species": {"value": 139, "label": "Allium canadense var. mobilense (Regel) Ownbey"}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fresh, raw bulbs used as a relish.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"}
{"id": 2075, "species": {"value": 139, "label": "Allium canadense var. mobilense (Regel) Ownbey"}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fresh, raw bulbs used as a relish.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"}
{"id": 2078, "species": {"value": 139, "label": "Allium canadense var. mobilense (Regel) Ownbey"}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fresh, raw bulbs used as a relish.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"}
{"id": 2081, "species": {"value": 139, "label": "Allium canadense var. mobilense (Regel) Ownbey"}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fresh, raw bulbs used as a relish.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"}
{"id": 2120, "species": {"value": 141, "label": "Allium cernuum Roth"}, "tribe": {"value": 76, "label": "Flathead"}, "source": {"value": 30, "label": "h92"}, "pageno": "10", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Bulbs used as condiments.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10"}
{"id": 2132, "species": {"value": 141, "label": "Allium cernuum Roth"}, "tribe": {"value": 120, "label": "Kutenai"}, "source": {"value": 30, "label": "h92"}, "pageno": "10", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Bulbs used as condiments.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10"}
{"id": 2140, "species": {"value": 141, "label": "Allium cernuum Roth"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Bulbs used to make gravies.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29"}
{"id": 2207, "species": {"value": 155, "label": "Allium platycaule S. Wats."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 153, "label": "k32"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Leaves eaten as a relish.", "rawsource": "Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102"}
{"id": 2210, "species": {"value": 156, "label": "Allium pleianthum S. Wats."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 153, "label": "k32"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Green leaves eaten as a relish.", "rawsource": "Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102"}
{"id": 3115, "species": {"value": 210, "label": "Amelanchier canadensis (L.) Medik."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "128", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128"}
{"id": 4356, "species": {"value": 335, "label": "Arctostaphylos glandulosa Eastw."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries used to make a gelatinous substance and eaten like aspic.", "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 40"}
{"id": 4374, "species": {"value": 336, "label": "Arctostaphylos glauca Lindl."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries used to make a gelatinous substance and eaten like aspic.", "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 40"}
{"id": 4464, "species": {"value": 343, "label": "Arctostaphylos pungens Kunth"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries used to make a gelatinous substance and eaten like aspic.", "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 40"}
{"id": 4579, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 76, "label": "Flathead"}, "source": {"value": 30, "label": "h92"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries dried, powdered and used as a condiment with deer liver.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 40"}
{"id": 4921, "species": {"value": 377, "label": "Armoracia rusticana P.G. Gaertn."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Root used as a condiment.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 36"}
{"id": 6206, "species": {"value": 442, "label": "Asclepias speciosa Torr."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 30, "label": "h92"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Flowers boiled with soup or meat, flour added and eaten as a gravy.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 66"}
{"id": 6212, "species": {"value": 442, "label": "Asclepias speciosa Torr."}, "tribe": {"value": 60, "label": "Crow"}, "source": {"value": 30, "label": "h92"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Flowers boiled with soup or meat, flour added and eaten as a gravy.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 66"}
{"id": 6389, "species": {"value": 450, "label": "Asimina triloba (L.) Dunal"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "129", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129"}
{"id": 7146, "species": {"value": 580, "label": "Betula papyrifera Marsh."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "80", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap used to make syrup.", "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 80"}
{"id": 7186, "species": {"value": 580, "label": "Betula papyrifera Marsh."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "32", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap collected, made into syrup and eaten on bannock.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 32"}
{"id": 7856, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 76, "label": "Flathead"}, "source": {"value": 30, "label": "h92"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Boiled with flour and eaten as a thick gravy.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14"}
{"id": 7876, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Bulbs pit cooked, dried, ground and mixed with water and butter to make a 'gravy.'", "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 41"}
{"id": 8010, "species": {"value": 730, "label": "Cardamine diphylla (Michx.) Wood"}, "tribe": {"value": 1, "label": "Abnaki"}, "source": {"value": 84, "label": "r47"}, "pageno": "152", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Used as a condiment.", "rawsource": "Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 152"}
{"id": 8015, "species": {"value": 730, "label": "Cardamine diphylla (Michx.) Wood"}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "86", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Ground root put into vinegar for use as a relish.", "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 86"}
{"id": 8044, "species": {"value": 730, "label": "Cardamine diphylla (Michx.) Wood"}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 135, "label": "ahj81"}, "pageno": "2207", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Ground roots mixed with salt, sugar or vinegar and used as a condiment or relish.", "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 2207"}
{"id": 8168, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 19, "label": "c35"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits boiled to make a syrup.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 19"}
{"id": 8169, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits made into a syrup.", "rawsource": "Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 46"}
{"id": 8189, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 189, "label": "Papago and Pima"}, "source": {"value": 151, "label": "cb37"}, "pageno": "11", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit used to make syrup.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1937, Ethnobiological Studies in the American Southwest IV. The Aboriginal Utilization of the Tall Cacti in the American South, University of New Mexico Bulletin 5:1-48, page 11"}
{"id": 8204, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fresh or dried fruits boiled and used as a syrup.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 71"}
{"id": 8205, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 19, "label": "c35"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fresh or dried fruits boiled to make a syrup.", "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 20"}
{"id": 8206, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 11, "label": "c49"}, "pageno": "53", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Pulp boiled, seeds strained, boiled again and sealed in jars until thick as honey.", "rawsource": "Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 53"}
{"id": 8207, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 11, "label": "c49"}, "pageno": "53", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Ripe, dried fruits shaped into balls, boiled and used to make a syrup.", "rawsource": "Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 53"}
{"id": 8219, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 195, "label": "Pima, Gila River"}, "source": {"value": 136, "label": "r91"}, "pageno": "4", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Pulp used to make syrup.", "rawsource": "Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4"}
{"id": 8290, "species": {"value": 763, "label": "Carya cordiformis (Wangenh.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8345, "species": {"value": 767, "label": "Carya ovata (P. Mill.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8430, "species": {"value": 774, "label": "Castanea dentata (Marsh.) Borkh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 8990, "species": {"value": 847, "label": "Cetraria cucullata (Bellard) Ach."}, "tribe": {"value": 71, "label": "Eskimo, Inuktitut"}, "source": {"value": 64, "label": "w78"}, "pageno": "188", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Used as a condiment for fish or duck soup.", "rawsource": "Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 188"}
{"id": 10124, "species": {"value": 999, "label": "Claytonia cordifolia S. Wats."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Eaten raw as a relish.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16"}
{"id": 10143, "species": {"value": 1004, "label": "Claytonia parviflora Dougl. ex Hook."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Eaten raw as a relish.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16"}
{"id": 10158, "species": {"value": 1006, "label": "Claytonia perfoliata ssp. perfoliata"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Eaten raw as a relish.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16"}
{"id": 10289, "species": {"value": 1025, "label": "Cleome multicaulis DC."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "51", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Leaves used to make a gravy.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 51"}
{"id": 10552, "species": {"value": 1057, "label": "Condalia hookeri var. hookeri"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 174, "label": "h08"}, "pageno": "262", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries cooked, strained and juice boiled to make syrup.", "rawsource": "Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 262"}
{"id": 10740, "species": {"value": 1086, "label": "Coriandrum sativum L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 72, "label": "f96"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Plant dipped into a stew and eaten as a condiment.", "rawsource": "Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20"}
{"id": 10744, "species": {"value": 1086, "label": "Coriandrum sativum L."}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 6, "label": "s15"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Powdered seeds ground with chile and used a condiment with meat.", "rawsource": "Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66"}
{"id": 11207, "species": {"value": 1110, "label": "Corylus americana Walt."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 11416, "species": {"value": 1128, "label": "Crataegus pruinosa (Wendl. f.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "128", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128"}
{"id": 11453, "species": {"value": 1133, "label": "Crataegus submollis Sarg."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "128", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128"}
{"id": 11564, "species": {"value": 1157, "label": "Cucumis melo L."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "222", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit boiled with sugar and eaten like apple sauce.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222"}
{"id": 11686, "species": {"value": 1163, "label": "Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "221", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit boiled and eaten with sugar as a sauce.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221"}
{"id": 11716, "species": {"value": 1164, "label": "Cucurbita pepo L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried flesh pounded into a fine meal or flour, boiled, sweetened, grease added and used as a sauce.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"id": 12904, "species": {"value": 1363, "label": "Echinocereus triglochidiatus Engelm."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 19, "label": "c35"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Pulp baked with sugar to make sweet pickles.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 26"}
{"id": 12914, "species": {"value": 1364, "label": "Echinocereus triglochidiatus var. triglochidiatus"}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 19, "label": "c35"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Pulp baked with sugar to make sweet pickles.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 26"}
{"id": 14678, "species": {"value": 1603, "label": "Fagus grandifolia Ehrh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 14917, "species": {"value": 1637, "label": "Fragaria vesca ssp. americana (Porter) Staudt"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "127", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127"}
{"id": 14977, "species": {"value": 1640, "label": "Fragaria virginiana Duchesne"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries used on shortcake.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56"}
{"id": 14992, "species": {"value": 1640, "label": "Fragaria virginiana Duchesne"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "127", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127"}
{"id": 15565, "species": {"value": 1701, "label": "Gaultheria ovatifolia Gray"}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits stewed and made into a sauce.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67"}
{"id": 15568, "species": {"value": 1701, "label": "Gaultheria ovatifolia Gray"}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits stewed and made into a sauce.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67"}
{"id": 15609, "species": {"value": 1702, "label": "Gaultheria procumbens L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "128", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128"}
{"id": 15739, "species": {"value": 1707, "label": "Gaylussacia baccata (Wangenh.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries dried, soaked in cold water, heated slowly and used as a winter sauce.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"}
{"id": 15740, "species": {"value": 1707, "label": "Gaylussacia baccata (Wangenh.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "128", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128"}
{"id": 15741, "species": {"value": 1707, "label": "Gaylussacia baccata (Wangenh.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits dried, soaked in water and used as a sauce.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"}
{"id": 16558, "species": {"value": 1821, "label": "Helianthus annuus L."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Seeds ground into flour and used to make a thick gravy.", "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 48"}
{"id": 18208, "species": {"value": 2031, "label": "Juglans cinerea L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 18289, "species": {"value": 2034, "label": "Juglans nigra L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "123", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123"}
{"id": 18323, "species": {"value": 2036, "label": "Juglans sp."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "187", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Walnuts pulverized, mixed with mescal juice and used as dip for corn bread.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187"}
{"id": 18611, "species": {"value": 2058, "label": "Juniperus monosperma (Engelm.) Sarg."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit roasted, water added and the mixture made into a gravy.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 45"}
{"id": 19076, "species": {"value": 2063, "label": "Juniperus sp."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "187", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries pounded with yucca fruit to make a gravy.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187"}
{"id": 19536, "species": {"value": 2100, "label": "Larix occidentalis Nutt."}, "tribe": {"value": 76, "label": "Flathead"}, "source": {"value": 30, "label": "h92"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap used to make a sweet syrup.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 22"}
{"id": 19540, "species": {"value": 2100, "label": "Larix occidentalis Nutt."}, "tribe": {"value": 120, "label": "Kutenai"}, "source": {"value": 30, "label": "h92"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sap used to make a sweet syrup.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 22"}
{"id": 20487, "species": {"value": 2211, "label": "Liriodendron tulipifera L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Used to make honey.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 50"}
{"id": 20785, "species": {"value": 2235, "label": "Lomatium dissectum (Nutt.) Mathias & Constance"}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Young shoots eaten raw as a relish, alone or with meat.", "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 66"}
{"id": 21321, "species": {"value": 2292, "label": "Lupinus latifolius Lindl. ex J.G. Agardh"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "159", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Steamed, dried leaves and flowers boiled and used as a relish with manzanita cider.", "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": 21424, "species": {"value": 2316, "label": "Lycium pallidum Miers"}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries cooked into a syrup.", "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 33"}
{"id": 21438, "species": {"value": 2316, "label": "Lycium pallidum Miers"}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "52", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Cooked berries made into a syrup.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 52"}
{"id": 21439, "species": {"value": 2316, "label": "Lycium pallidum Miers"}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries cooked into a syrup.", "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 33"}
{"id": 22199, "species": {"value": 2390, "label": "Malus coronaria var. coronaria"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "129", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129"}
{"id": 22311, "species": {"value": 2394, "label": "Malus pumila P. Mill."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "129", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129"}
{"id": 22656, "species": {"value": 2443, "label": "Mentha arvensis L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 72, "label": "f96"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Plant eaten as a relish.", "rawsource": "Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 19"}
{"id": 22881, "species": {"value": 2447, "label": "Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray"}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 111, "label": "m90"}, "pageno": "27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fried seeds and water used for gravy.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 27"}
{"id": 22906, "species": {"value": 2453, "label": "Mentzelia laevicaulis (Dougl. ex Hook.) Torr. & Gray"}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 111, "label": "m90"}, "pageno": "27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fried seeds and water used for gravy.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 27"}
{"id": 23149, "species": {"value": 2494, "label": "Mitchella repens L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "128", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128"}
{"id": 23472, "species": {"value": 2530, "label": "Morus microphylla Buckl."}, "tribe": {"value": 12, "label": "Apache, Mescalero"}, "source": {"value": 52, "label": "b74"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries dried and used as a spread on mescal.", "rawsource": "Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 47"}
{"id": 23499, "species": {"value": 2532, "label": "Morus rubra L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "128", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128"}
{"id": 24255, "species": {"value": 2613, "label": "Oenothera albicaulis Pursh"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Seeds ground and made into a gravy.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 45"}
{"id": 24622, "species": {"value": 2653, "label": "Opuntia engelmannii Salm-Dyck"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 104, "label": "r08"}, "pageno": "75", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits used to make syrup.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 75"}
{"id": 24842, "species": {"value": 2670, "label": "Opuntia sp."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "222", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Juice mixed with sugar and used to make syrup.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222"}