uses
Data source: Native American Ethnobotany Database · About: NAEB
4 rows where 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 199" and species = 3567
This data as json, CSV (advanced)
id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
36836 | Sambucus racemosa L. 3567 | Thompson 259 | tta90 10 | 199 | Drug 2 | Liver Aid 81 | Infusion of white roots and cascara bark taken for liver diseases. | 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 199 |
36838 | Sambucus racemosa L. 3567 | Thompson 259 | tta90 10 | 199 | Food 1 | Fruit 52 | Berries stewed or eaten fresh with salmon egg 'cheese.' The berries were said to taste like sulfur. | 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 199 |
36840 | Sambucus racemosa L. 3567 | Thompson 259 | tta90 10 | 199 | Food 1 | Soup 56 | Mashed berries dried in cakes, broken off and added to salmon head soup and other dishes. The berries were said to taste like sulfur. | 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 199 |
36841 | Sambucus racemosa L. 3567 | Thompson 259 | tta90 10 | 199 | Food 1 | Spice 86 | Berry juice used to marinate salmon. The berries were mashed in birch bark baskets, and when the fish had been split open along the backbone in preparation for barbecuing, it was soaked for a while in elderberry juice to flavor it. Then, the fish was taken out, the berry seeds scraped off and the fish barbecued and eaten. | 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 199 |
Advanced export
JSON shape: default, array, newline-delimited, object
CREATE TABLE uses ( id INTEGER PRIMARY KEY NOT NULL, species INTEGER NOT NULL, tribe INTEGER NOT NULL, source INTEGER NOT NULL, pageno TEXT NOT NULL, use_category INTEGER, use_subcategory INTEGER, notes TEXT, rawsource TEXT NOT NULL, FOREIGN KEY(use_category) REFERENCES use_categories(id), FOREIGN KEY(use_subcategory) REFERENCES use_subcategories(id), FOREIGN KEY(tribe) REFERENCES tribes(id), FOREIGN KEY(species) REFERENCES species(id), FOREIGN KEY(source) REFERENCES sources(id) );