{"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": 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": 44416, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Seeds used to make succotash.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71"}
{"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": 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": 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": 44116, "species": {"value": 4230, "label": "Yucca glauca Nutt."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Soaked, cooked fruit make into a syrup and used as hot chocolate.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 74"}
{"id": 44115, "species": {"value": 4230, "label": "Yucca glauca Nutt."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "76", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried, fruit cakes 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 76"}
{"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": 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": 43884, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Dried fruit cakes mixed with water to make a syrup and eaten with meat and bread.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 31"}
{"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": 43851, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Soaked, cooked fruit made into a syrup and used as hot chocolate.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 74"}
{"id": 43805, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "182", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit pounded together to make gravy.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 182"}
{"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": 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": 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": 43498, "species": {"value": 4184, "label": "Vitis vulpina 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": 43162, "species": {"value": 4135, "label": "Viburnum opulus var. americanum Ait."}, "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": 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": 43104, "species": {"value": 4132, "label": "Viburnum lentago 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": 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": 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": 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": 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": 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": 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": 42435, "species": {"value": 4089, "label": "Vaccinium vitis-idaea L."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "109", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries cooked as a sauce.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 109"}
{"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": 42387, "species": {"value": 4087, "label": "Vaccinium sp."}, "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": 42386, "species": {"value": 4087, "label": "Vaccinium sp."}, "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": 42341, "species": {"value": 4085, "label": "Vaccinium parvifolium Sm."}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "68", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries 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 68"}
{"id": 42316, "species": {"value": 4085, "label": "Vaccinium parvifolium Sm."}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "68", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries 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 68"}
{"id": 42277, "species": {"value": 4084, "label": "Vaccinium oxycoccos 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": 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": 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": 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": 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": 42239, "species": {"value": 4083, "label": "Vaccinium ovatum Pursh"}, "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": "Berries 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": 42219, "species": {"value": 4083, "label": "Vaccinium ovatum Pursh"}, "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": "Berries 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": 42200, "species": {"value": 4082, "label": "Vaccinium ovalifolium Sm."}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "68", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries 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 68"}
{"id": 42165, "species": {"value": 4082, "label": "Vaccinium ovalifolium Sm."}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "68", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Berries 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 68"}
{"id": 42134, "species": {"value": 4079, "label": "Vaccinium myrtilloides Michx."}, "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": "Berries 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": 42122, "species": {"value": 4079, "label": "Vaccinium myrtilloides Michx."}, "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": "Berries 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": 42038, "species": {"value": 4076, "label": "Vaccinium macrocarpon Ait."}, "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": 42025, "species": {"value": 4075, "label": "Vaccinium deliciosum Piper"}, "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": "Berries 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": 42022, "species": {"value": 4075, "label": "Vaccinium deliciosum Piper"}, "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": "Berries 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": 42020, "species": {"value": 4074, "label": "Vaccinium corymbosum 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": 41968, "species": {"value": 4070, "label": "Vaccinium angustifolium Ait."}, "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": 41641, "species": {"value": 4056, "label": "Umbellularia californica (Hook. & Arn.) Nutt."}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "349", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Nuts used as a condiment.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 349"}
{"id": 41640, "species": {"value": 4056, "label": "Umbellularia californica (Hook. & Arn.) Nutt."}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "349", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Nuts eaten as a relish.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 349"}
{"id": 38884, "species": {"value": 3823, "label": "Stenocereus thurberi (Engelm.) Buxbaum"}, "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": 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": 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": 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": 38139, "species": {"value": 3703, "label": "Sium suave Walt."}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Herbage has an aromatic flavor and eaten as a relish.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 24"}
{"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": 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": 37386, "species": {"value": 3603, "label": "Schoenoplectus acutus var. acutus"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "23", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Roots boiled with water and made into a syrup.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 23"}
{"id": 36905, "species": {"value": 3569, "label": "Sambucus racemosa var. racemosa"}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits used to make a sauce.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 69"}
{"id": 36882, "species": {"value": 3569, "label": "Sambucus racemosa var. racemosa"}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits used to make a sauce.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 69"}
{"id": 36720, "species": {"value": 3566, "label": "Sambucus nigra ssp. canadensis (L.) R. Bolli"}, "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": 36719, "species": {"value": 3566, "label": "Sambucus nigra ssp. canadensis (L.) R. Bolli"}, "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 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": 36718, "species": {"value": 3566, "label": "Sambucus nigra ssp. canadensis (L.) R. Bolli"}, "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": 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": 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": 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": 34933, "species": {"value": 3469, "label": "Rubus sp."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "95", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits dried, soaked in sugared water, cooked and eaten 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 95"}
{"id": 34902, "species": {"value": 3468, "label": "Rubus pubescens var. pubescens"}, "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": 34772, "species": {"value": 3462, "label": "Rubus odoratus L."}, "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": 34713, "species": {"value": 3461, "label": "Rubus occidentalis L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "95", "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 95"}
{"id": 34712, "species": {"value": 3461, "label": "Rubus occidentalis L."}, "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": 34711, "species": {"value": 3461, "label": "Rubus occidentalis L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "95", "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 95"}
{"id": 34537, "species": {"value": 3454, "label": "Rubus idaeus ssp. strigosus (Michx.) Focke"}, "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": 34369, "species": {"value": 3444, "label": "Rubus canadensis L."}, "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": 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": 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": 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": 33868, "species": {"value": 3417, "label": "Rosa acicularis Lindl."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "89", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Rose hip pulp, with seeds and skins removed, used to make ketchups.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89"}
{"id": 33867, "species": {"value": 3417, "label": "Rosa acicularis Lindl."}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "89", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Rose hip juice used to make syrups.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89"}
{"id": 33848, "species": {"value": 3412, "label": "Rorippa nasturtium-aquaticum (L.) Hayek"}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "352", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Leaves eaten as a relish.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 352"}
{"id": 33760, "species": {"value": 3397, "label": "Ribes triste Pallas"}, "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": 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": 33564, "species": {"value": 3375, "label": "Ribes lacustre (Pers.) Poir."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 98, "label": "m53"}, "pageno": "77", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruit eaten raw or boiled into a sauce.", "rawsource": "Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 77"}
{"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": 33325, "species": {"value": 3358, "label": "Ribes americanum P. Mill."}, "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": 33141, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Sour, acid flavored fruits eaten as an appetizer or relish.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 41"}
{"id": 31834, "species": {"value": 3248, "label": "Pyrus sp."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "94", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 7, "label": "Sauce & Relish"}, "notes": "Fruits cut up and used as sauce.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 94"}
{"id": 31826, "species": {"value": 3247, "label": "Pyrus communis L."}, "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": 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": 30796, "species": {"value": 3181, "label": "Prunus virginiana 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": 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": 30627, "species": {"value": 3177, "label": "Prunus serotina Ehrh."}, "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": 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": 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": 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": 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": 30533, "species": {"value": 3173, "label": "Prunus persica (L.) Batsch"}, "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": 30498, "species": {"value": 3172, "label": "Prunus pensylvanica L. f."}, "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": 30456, "species": {"value": 3171, "label": "Prunus nigra Ait."}, "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"}