{"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": 25217, "species": {"value": 2713, "label": "Oxydendrum arboreum (L.) DC."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "56", "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 56"}
{"id": 25608, "species": {"value": 2766, "label": "Pectis angustifolia Torr."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Plant used as a condiment.", "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 74"}
{"id": 25623, "species": {"value": 2767, "label": "Pectis papposa Harvey & Gray"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "249", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fresh plant dipped in salted water and eaten with mush or cornmeal as a condiment.", "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 249"}
{"id": 44286, "species": {"value": 4238, "label": "Yucca whipplei Torr."}, "tribe": {"value": 131, "label": "Mahuna"}, "source": {"value": 5, "label": "r54"}, "pageno": "58", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Stalks pit roasted and used to make a syrup.", "rawsource": "Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 58"}
{"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": 26666, "species": {"value": 2913, "label": "Physalis hederifolia var. fendleri (Gray) Cronq."}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 6, "label": "s15"}, "pageno": "70", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit boiled in small quantities of water, crushed and used as a condiment.", "rawsource": "Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 70"}
{"id": 38346, "species": {"value": 3728, "label": "Solanum triflorum Nutt."}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 6, "label": "s15"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Ripe fruit boiled, ground, mixed with ground chile & salt & eaten as a condiment with mush or bread.", "rawsource": "Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 71"}
{"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": 30866, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "264", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit used to make 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 264"}
{"id": 33921, "species": {"value": 3417, "label": "Rosa acicularis Lindl."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "267", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Hips used to make syrup. The hips could be dried and stored to make tea.", "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 267"}
{"id": 34252, "species": {"value": 3434, "label": "Rosa woodsii Lindl."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "267", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Hips used to make syrup. The hips could be dried and stored to make tea.", "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 267"}
{"id": 43085, "species": {"value": 4130, "label": "Viburnum edule (Michx.) Raf."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "201", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit made into a sauce with the seeds strained and cornstarch added.", "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 201"}
{"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": 44675, "species": {"value": 4258, "label": "Ziziphus obtusifolia var. canescens (Gray) M.C. Johnston"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 11, "label": "c49"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries 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 50"}
{"id": 29699, "species": {"value": 3108, "label": "Porphyra abbottae Krishnamurthy"}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Plant dried, crushed and sprinkled on various foods as a condiment.", "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 131"}
{"id": 43142, "species": {"value": 4135, "label": "Viburnum opulus var. americanum Ait."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 15, "label": "gil33"}, "pageno": "141", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fresh and dried fruits used as an acid sauce.", "rawsource": "Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 141"}
{"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": 26671, "species": {"value": 2914, "label": "Physalis heterophylla Nees"}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits made into a sauce for food.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113"}
{"id": 26681, "species": {"value": 2914, "label": "Physalis heterophylla Nees"}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits made into a sauce for food.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113"}
{"id": 26683, "species": {"value": 2914, "label": "Physalis heterophylla Nees"}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits made into a sauce for food.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113"}
{"id": 26685, "species": {"value": 2914, "label": "Physalis heterophylla Nees"}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits made into a sauce for food.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113"}
{"id": 30251, "species": {"value": 3160, "label": "Prunus americana Marsh."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "87", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Highly valued fruit cooked as a sauce.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87"}
{"id": 30286, "species": {"value": 3160, "label": "Prunus americana Marsh."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "87", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Highly valued fruit cooked as a sauce.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87"}
{"id": 30291, "species": {"value": 3160, "label": "Prunus americana Marsh."}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "87", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Highly valued fruit cooked as a sauce.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87"}
{"id": 30295, "species": {"value": 3160, "label": "Prunus americana Marsh."}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "87", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Highly valued fruit cooked as a sauce.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87"}
{"id": 30300, "species": {"value": 3160, "label": "Prunus americana Marsh."}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "87", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Highly valued fruit cooked as a sauce.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87"}
{"id": 30553, "species": {"value": 3175, "label": "Prunus pumila var. besseyi (Bailey) Gleason"}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "88", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit used to make a sauce during the fruiting season.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88"}
{"id": 30558, "species": {"value": 3175, "label": "Prunus pumila var. besseyi (Bailey) Gleason"}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "88", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit used to make a sauce during the fruiting season.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88"}
{"id": 30560, "species": {"value": 3175, "label": "Prunus pumila var. besseyi (Bailey) Gleason"}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "88", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit used to make a sauce during the fruiting season.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88"}
{"id": 30562, "species": {"value": 3175, "label": "Prunus pumila var. besseyi (Bailey) Gleason"}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "88", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit used to make a sauce during the fruiting season.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88"}
{"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": 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": 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": 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": 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": 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": 43778, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruits dissolved in water and used as a dip.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 54"}
{"id": 43863, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruits dissolved in water and used as a dip.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 54"}
{"id": 43989, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 19, "label": "c35"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Flesh cooked, made into pats, sun dried and mixed with water to form 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 54"}
{"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": 24850, "species": {"value": 2670, "label": "Opuntia sp."}, "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": 24851, "species": {"value": 2670, "label": "Opuntia sp."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Pulp mashed with sticks, juice squeezed, strained, boiled, strained again and used as 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 22"}
{"id": 38873, "species": {"value": 3823, "label": "Stenocereus thurberi (Engelm.) Buxbaum"}, "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": 44659, "species": {"value": 4257, "label": "Ziziphus obtusifolia (Hook. ex Torr. & Gray) Gray"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits boiled to a syrup and used for food.", "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 19"}
{"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": 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": 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": 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": 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": 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": 37783, "species": {"value": 3657, "label": "Shepherdia argentea (Pursh) Nutt."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits used to make a meat flavoring sauce.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 57"}
{"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": 36642, "species": {"value": 3566, "label": "Sambucus nigra ssp. canadensis (L.) R. Bolli"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "138", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries cooked into a rich sauce.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 138"}
{"id": 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": 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": 38591, "species": {"value": 3765, "label": "Sorghum bicolor ssp. bicolor"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Used as a sweet syrup.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 66"}
{"id": 35076, "species": {"value": 3472, "label": "Rubus ursinus Cham. & Schlecht."}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries cooked as sauce for dumplings.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22"}
{"id": 35077, "species": {"value": 3472, "label": "Rubus ursinus Cham. & Schlecht."}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fresh berries mashed as topping for ice cream.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22"}
{"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": 30772, "species": {"value": 3181, "label": "Prunus virginiana L."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "53", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit used to make pancake syrup.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 53"}
{"id": 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": 43801, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 12, "label": "Apache, Mescalero"}, "source": {"value": 52, "label": "b74"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits made into a syrup and placed on fruits before drying.", "rawsource": "Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 33"}
{"id": 33469, "species": {"value": 3368, "label": "Ribes divaricatum Dougl."}, "tribe": {"value": 21, "label": "Bella Coola"}, "source": {"value": 53, "label": "t73"}, "pageno": "206", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Green berries boiled into a thick sauce and used for food.", "rawsource": "Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 206"}
{"id": 28852, "species": {"value": 3051, "label": "Polygonum alpinum All."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Stalks boiled into a sauce and used on cooked fish.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 45"}
{"id": 28853, "species": {"value": 3051, "label": "Polygonum alpinum All."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Stalks boiled, mixed with oil and sugar and used as a sauce for dumplings, cake or sweet breads.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 45"}
{"id": 33756, "species": {"value": 3397, "label": "Ribes triste Pallas"}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "105", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries mixed with rosehips and highbush cranberries and boiled into a catsup or syrup.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 105"}
{"id": 33878, "species": {"value": 3417, "label": "Rosa acicularis Lindl."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Used to make syrup.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 101"}
{"id": 42264, "species": {"value": 4084, "label": "Vaccinium oxycoccos L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries boiled with dried fruit & eaten with meat or used as topping for ice cream, yogurt or cake.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 104"}
{"id": 42265, "species": {"value": 4084, "label": "Vaccinium oxycoccos L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries boiled with sugar, water and flour and eaten with meats.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 104"}
{"id": 42266, "species": {"value": 4084, "label": "Vaccinium oxycoccos L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries boiled with sugar, water and flour into a topping for hotcakes or bread.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 104"}
{"id": 42267, "species": {"value": 4084, "label": "Vaccinium oxycoccos L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Whole or mashed berries used cooked or raw, whipped with fat and made into a sauce.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 104"}
{"id": 42419, "species": {"value": 4088, "label": "Vaccinium uliginosum L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berry pudding used as a topping for hotcakes, bread or desserts.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 78"}
{"id": 42445, "species": {"value": 4089, "label": "Vaccinium vitis-idaea L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "86", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries boiled with dried fruit & eaten with meat or used as topping for ice cream, yogurt or cake.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 86"}
{"id": 42446, "species": {"value": 4089, "label": "Vaccinium vitis-idaea L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "86", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries boiled with sugar, water and flour and eaten with meats.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 86"}
{"id": 42447, "species": {"value": 4089, "label": "Vaccinium vitis-idaea L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "86", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries boiled with sugar, water and flour into a topping for hotcakes or bread.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 86"}
{"id": 42448, "species": {"value": 4089, "label": "Vaccinium vitis-idaea L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "86", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Whole or mashed berries used cooked or raw, whipped with fat and made into a sauce.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 86"}
{"id": 43051, "species": {"value": 4130, "label": "Viburnum edule (Michx.) Raf."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "106", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries used to make catsup, syrup, juice, jam or jelly.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 106"}
{"id": 43784, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 10, "label": "Apache"}, "source": {"value": 58, "label": "bc41"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Baked fruit pounded to a pulp, drained and juice poured over cakes.", "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 18"}
{"id": 43885, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 58, "label": "bc41"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit pulp made into cakes and mixed with water to make a syrup eaten with meat or bread.", "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 20"}
{"id": 44177, "species": {"value": 4230, "label": "Yucca glauca Nutt."}, "tribe": {"value": 248, "label": "Southwest Indians"}, "source": {"value": 58, "label": "bc41"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Pods boiled in water and made into pickles.", "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 14"}
{"id": 44268, "species": {"value": 4237, "label": "Yucca torreyi Shafer"}, "tribe": {"value": 10, "label": "Apache"}, "source": {"value": 58, "label": "bc41"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Baked fruit pounded to a pulp, drained and juice poured over cakes.", "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 18"}
{"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": 27967, "species": {"value": 2968, "label": "Pinus ponderosa P.& C. Lawson"}, "tribe": {"value": 115, "label": "Klamath"}, "source": {"value": 66, "label": "c97"}, "pageno": "89", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Cambium layer scraped off and eaten as a relish.", "rawsource": "Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 89"}
{"id": 38136, "species": {"value": 3703, "label": "Sium suave Walt."}, "tribe": {"value": 115, "label": "Klamath"}, "source": {"value": 66, "label": "c97"}, "pageno": "102", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Herbage eaten as a relish.", "rawsource": "Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 102"}
{"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": 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": 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"}