uses: 25337
This data as json
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
25337 | 2731 | 65 | 85 | 28 | 1 | 31 | Leaves cooked as greens. Young leaves were picked before the blossoms appeared in the spring. They were prepared by boiling, placing the boiled leaves in a cloth sack and weighting the sack down in the river with a stone, allowing the water to flow through the greens overnight to remove the bitterness in them. Alternatively, the boiled leaves could be soaked in a pan and the water changed until the bitterness was removed. The leaves were then cooked as greens, with onions and eaten as a vegetable with acorn mush. The greens could also be prepared by boiling them twice, rather than letting them wash in the river. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 28 |