uses
Data source: Native American Ethnobotany Database · About: NAEB
1,118 rows where source = 10 sorted by use_category
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id | species | tribe | source | pageno | use_category ▼ | use_subcategory | notes | rawsource |
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211 | Abies grandis (Dougl. ex D. Don) Lindl. 5 | Thompson 259 | tta90 10 | 97 | Food 1 | Beverage 27 | Branch tips sometimes steeped to make a tea like beverage. | 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 97 |
312 | Abies lasiocarpa (Hook.) Nutt. 6 | Thompson 259 | tta90 10 | 97 | Food 1 | Inner bark used for food. | 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 97 | |
527 | Acer macrophyllum Pursh 26 | Thompson 259 | tta90 10 | 147 | Food 1 | Sauce & Relish 7 | Sap boiled to make a type of maple syrup. | 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 |
528 | Acer macrophyllum Pursh 26 | Thompson 259 | tta90 10 | 147 | Food 1 | Raw shoots used for food. | 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 | |
529 | Acer macrophyllum Pursh 26 | Thompson 259 | tta90 10 | 147 | Food 1 | Vegetable 31 | Sprouted seeds boiled and eaten as green vegetables. The sprouted seeds were generally bitter, but the young shoots were considered to be quite sweet and juicy. | 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 |
1912 | Agoseris glauca var. dasycephala (Torr. & Gray) Jepson 106 | Thompson 259 | tta90 10 | 167 | Food 1 | Candy 85 | Milky latex used as chewing gum. | 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 167 |
2032 | Allium acuminatum Hook. 132 | Thompson 259 | tta90 10 | 117 | Food 1 | Bulbs dug in the spring and used for food. | 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 117 | |
2164 | Allium cernuum Roth 141 | Thompson 259 | tta90 10 | 117 | Food 1 | Dried Food 4 | Bulbs dried for winter storage. The dried bulbs were sprinkled with water and became just like fresh bulbs or they were soaked overnight in water. | 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 117 |
2165 | Allium cernuum Roth 141 | Thompson 259 | tta90 10 | 117 | Food 1 | Dried Food 4 | Bulbs tied in bundles, partially dried, pit cooked and used for food. The bulbs were cleaned and twined together in mats before they were cooked. They were tied together by their leaves in big bunches, about fifteen centimeters across. They were dipped in water, but not soaked, then laid in the cooking pit interspersed with layers of beardtongue and alder leaves. The bulbs were steam cooked overnight and after being cooked, they became extremely sweet and were considered a delicacy. The cooked bulbs were eaten after they ate meat. It was very important to them for refreshment. Sometimes, the bulbs were cooked with black tree lichen. | 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 117 |
2166 | Allium cernuum Roth 141 | Thompson 259 | tta90 10 | 117 | Food 1 | Special Food 47 | Cooked bulbs considered a delicacy. The bulbs were cleaned and twined together in mats before they were cooked. They were tied together by their leaves in big bunches, about fifteen centimeters across. They were dipped in water, but not soaked, then laid in the cooking pit interspersed with layers of beardtongue and alder leaves. The bulbs were steam cooked overnight and after being cooked, they became extremely sweet and were considered a delicacy. The cooked bulbs were eaten after they ate meat. It was very important to them for refreshment. Sometimes, the bulbs were cooked with black tree lichen. | 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 117 |
3038 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Beverage 27 | Twigs used to make a tea like beverage. | 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 253 |
3039 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Bread & Cake 2 | Berries dried into cakes. | 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 253 |
3041 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Dried Food 4 | Berries dried loose like raisins. | 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 253 |
3042 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Frozen Food 66 | Berries frozen for future use. | 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 253 |
3043 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Fruit 52 | Berries eaten fresh or boiled. | 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 253 |
3045 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Pie & Pudding 88 | Dried berries and many other ingredients used to make a special pudding. The dried berries with bitterroot, flour, butter, cream, sugar and sometimes tiger lily bulbs, avalanche lily corms, deer fat, black tree lichen and salmon eggs were used to make a special pudding. | 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 253 |
3046 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Preserves 1 | Berries jammed. | 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 253 |
3047 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Spice 86 | Berry juice used to marinate other foods. | 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 253 |
3048 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Sweetener 135 | Dried berry cakes used as a sweetener for other foods. | 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 253 |
3050 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Winter Use Food 59 | Berries frozen or canned for future use. | 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 253 |
4680 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Thompson 259 | tta90 10 | 211 | Food 1 | Fruit 52 | Dry, mealy fruits eaten with bear fat or fish oil because of the dryness. | 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 211 |
4682 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Thompson 259 | tta90 10 | 211 | Food 1 | Fruit 52 | Washed berries fried in hot lard or salmon oil and used for food. The berries would crackle and pop 'just like popcorn.' They were the only berries prepared in this manner. | 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 211 |
4774 | Argentina anserina (L.) Rydb. 362 | Thompson 259 | tta90 10 | 262 | Food 1 | Roots eaten raw, but more often cooked. | 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 262 | |
6521 | Astragalus miser Dougl. 484 | Thompson 259 | tta90 10 | 222 | Food 1 | Plant placed at the top of the cooking pit in the absence of black tree lichen and wild onion. | 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 222 | |
6940 | Balsamorhiza sagittata (Pursh) Nutt. 549 | Thompson 259 | tta90 10 | 175 | Food 1 | Dessert 41 | Dried roots cooked and eaten as a 'sort of dessert' after meals. The dried roots were reconstituted by soaking in water overnight. After they were cooked, the roots tasted sweet and were eaten as a 'sort of dessert' after a meal of dried fish or some other food as a main course. | 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 175 |
6941 | Balsamorhiza sagittata (Pursh) Nutt. 549 | Thompson 259 | tta90 10 | 175 | Food 1 | Dried Food 4 | Cooked roots hung on strings, dried and then stored on the strings or in baskets. The dried roots were reconstituted by soaking in water overnight. After they were cooked, the roots tasted sweet and were eaten as a 'sort of dessert' after a meal of dried fish or some other food as a main course. | 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 175 |
6943 | Balsamorhiza sagittata (Pursh) Nutt. 549 | Thompson 259 | tta90 10 | 175 | Food 1 | Starvation Food 113 | Dried seed flour eaten as porridge, especially in times of famine. The seeds were laid on mats, sundried, placed in buckskin bags and pounded into a flour. The resulting flour was made into a porridge and eaten, especially in times of famine. One informant said that the seeds were 'choky' and difficult to swallow if eaten alone. | 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 175 |
6945 | Balsamorhiza sagittata (Pursh) Nutt. 549 | Thompson 259 | tta90 10 | 175 | Food 1 | Loose or skewered roots cooked overnight in a steaming pit and used for food. | 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 175 | |
6949 | Balsamorhiza sagittata (Pursh) Nutt. 549 | Thompson 259 | tta90 10 | 175 | Food 1 | Root crown, with the young undeveloped leaves, used for food. | 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 175 | |
6952 | Balsamorhiza sagittata (Pursh) Nutt. 549 | Thompson 259 | tta90 10 | 175 | Food 1 | Young leafstalks, leaves, young budstems and fruits used for food. | 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 175 | |
6954 | Balsamorhiza sagittata (Pursh) Nutt. 549 | Thompson 259 | tta90 10 | 175 | Food 1 | Young shoots chewed while eating fish. | 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 175 | |
7746 | Calochortus macrocarpus Dougl. 676 | Thompson 259 | tta90 10 | 119 | Food 1 | Corms used for food, usually raw, but sometimes cooked. | 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 119 | |
7975 | Capsella bursa-pastoris (L.) Medik. 723 | Thompson 259 | tta90 10 | 194 | Food 1 | Vegetable 31 | Leaves soaked in water overnight and eaten raw or cooked as a green vegetable. | 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 194 |
8057 | Carex atherodes Spreng. 736 | Thompson 259 | tta90 10 | 114 | Food 1 | Fodder 50 | Grass used for animal feed. | 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 114 |
8058 | Carex atherodes Spreng. 736 | Thompson 259 | tta90 10 | 114 | Food 1 | Forage 5 | Roots sometimes eaten by muskrats. | 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 114 |
8088 | Carex obnupta Bailey 746 | Thompson 259 | tta90 10 | 114 | Food 1 | Fodder 50 | Grass used for animal feed. | 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 114 |
8089 | Carex obnupta Bailey 746 | Thompson 259 | tta90 10 | 114 | Food 1 | Forage 5 | Roots sometimes eaten by muskrats. | 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 114 |
8096 | Carex rostrata Stokes 751 | Thompson 259 | tta90 10 | 114 | Food 1 | Fodder 50 | Grass used for animal feed. | 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 114 |
8097 | Carex rostrata Stokes 751 | Thompson 259 | tta90 10 | 114 | Food 1 | Forage 5 | Roots sometimes eaten by muskrats. | 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 114 |
8099 | Carex rostrata Stokes 751 | Thompson 259 | tta90 10 | 114 | Food 1 | Bulbs used for food. | 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 114 | |
8125 | Carex sp. 752 | Thompson 259 | tta90 10 | 114 | Food 1 | Forage 5 | Leaves eaten by goats, horses and other animals. | 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 114 |
8517 | Castilleja miniata Dougl. ex Hook. 790 | Thompson 259 | tta90 10 | 284 | Food 1 | Fodder 50 | Plant used as hummingbird feed. | 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 284 |
8722 | Ceanothus velutinus Dougl. ex Hook. 819 | Thompson 259 | tta90 10 | 252 | Food 1 | Forage 5 | Plant considered a favorite food of deer. | 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 252 |
9319 | Chamerion angustifolium ssp. angustifolium 882 | Thompson 259 | tta90 10 | 235 | Food 1 | Fodder 50 | Stalks used for pigfeed. | 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 235 |
9320 | Chamerion angustifolium ssp. angustifolium 882 | Thompson 259 | tta90 10 | 235 | Food 1 | Stalks eaten raw like celery, boiled or steamed. | 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 235 | |
9322 | Chamerion angustifolium ssp. angustifolium 882 | Thompson 259 | tta90 10 | 235 | Food 1 | Young shoots peeled 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 235 | |
9432 | Chenopodium album L. 894 | Thompson 259 | tta90 10 | 203 | Food 1 | Vegetable 31 | Boiled leaves eaten as greens. | 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 203 |
9948 | Cirsium edule Nutt. 958 | Thompson 259 | tta90 10 | 178 | Food 1 | Dried Food 4 | Roots dried and stored for future use. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 |
9949 | Cirsium edule Nutt. 958 | Thompson 259 | tta90 10 | 178 | Food 1 | Soup 56 | Dried roots rehydrated, scraped, chopped and cooked in stews. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 |
9950 | Cirsium edule Nutt. 958 | Thompson 259 | tta90 10 | 178 | Food 1 | Fresh roots eaten cooked. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 | |
9953 | Cirsium hookerianum Nutt. 959 | Thompson 259 | tta90 10 | 178 | Food 1 | Dried Food 4 | Dried roots rehydrated, scraped, chopped and cooked in stews. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 |
9954 | Cirsium hookerianum Nutt. 959 | Thompson 259 | tta90 10 | 178 | Food 1 | Dried Food 4 | Roots dried and stored for future use. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 |
9956 | Cirsium hookerianum Nutt. 959 | Thompson 259 | tta90 10 | 178 | Food 1 | Fresh roots eaten cooked. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 | |
10027 | Cirsium undulatum (Nutt.) Spreng. 973 | Thompson 259 | tta90 10 | 178 | Food 1 | Dried Food 4 | Dried roots rehydrated, scraped, chopped and cooked in stews. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 |
10028 | Cirsium undulatum (Nutt.) Spreng. 973 | Thompson 259 | tta90 10 | 178 | Food 1 | Dried Food 4 | Roots dried and stored for future use. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 |
10029 | Cirsium undulatum (Nutt.) Spreng. 973 | Thompson 259 | tta90 10 | 178 | Food 1 | Fresh roots eaten cooked. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 | |
10049 | Cirsium vulgare (Savi) Ten. 975 | Thompson 259 | tta90 10 | 178 | Food 1 | Dried Food 4 | Dried roots rehydrated, scraped, chopped and cooked in stews. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 |
10050 | Cirsium vulgare (Savi) Ten. 975 | Thompson 259 | tta90 10 | 178 | Food 1 | Dried Food 4 | Roots dried and stored for future use. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 |
10051 | Cirsium vulgare (Savi) Ten. 975 | Thompson 259 | tta90 10 | 178 | Food 1 | Fresh roots eaten cooked. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 | |
10097 | Citrus limon (L.) Burm. f. 983 | Thompson 259 | tta90 10 | 275 | Food 1 | Fruit 52 | Fruit much prized for food after it became available. | 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 275 |
10098 | Citrus medica L. 984 | Thompson 259 | tta90 10 | 275 | Food 1 | Fruit 52 | Fruit much prized for food after it became available. | 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 275 |
10102 | Citrus sinensis (L.) Osbeck 986 | Thompson 259 | tta90 10 | 275 | Food 1 | Fruit 52 | Fruit much prized for food after it became available. | 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 275 |
10134 | Claytonia lanceolata Pall. ex Pursh 1001 | Thompson 259 | tta90 10 | 239 | Food 1 | Bread & Cake 2 | Corms made into cakes and dried for future use. | 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 239 |
10136 | Claytonia lanceolata Pall. ex Pursh 1001 | Thompson 259 | tta90 10 | 239 | Food 1 | Corms rubbed clean, cooked in pits or steamed 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 239 | |
10138 | Claytonia lanceolata Pall. ex Pursh 1001 | Thompson 259 | tta90 10 | 239 | Food 1 | Winter Use Food 59 | Corms buried fresh in underground caches and stored for winter use. | 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 239 |
10970 | Cornus sericea L. 1100 | Thompson 259 | tta90 10 | 204 | Food 1 | Dessert 41 | Fruit eaten as dessert. | 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 204 |
10971 | Cornus sericea L. 1100 | Thompson 259 | tta90 10 | 204 | Food 1 | Dried Food 4 | Berries and saskatoon berries smashed together, dried, rehydrated and eaten in the winter. The berries were also pounded with choke cherries, seeds and all and used for food. | 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 204 |
10972 | Cornus sericea L. 1100 | Thompson 259 | tta90 10 | 204 | Food 1 | Fruit 52 | Bitter, seedy fruits eaten alone or mashed with dried, 'white' saskatoon berries. | 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 204 |
11255 | Corylus cornuta Marsh. 1111 | Thompson 259 | tta90 10 | 190 | Food 1 | Snack Food 10 | Nuts eaten for refreshments. | 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 190 |
11382 | Crataegus douglasii Lindl. 1123 | Thompson 259 | tta90 10 | 258 | Food 1 | Dried Food 4 | Mashed fruit dried for winter use. | 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 258 |
11383 | Crataegus douglasii Lindl. 1123 | Thompson 259 | tta90 10 | 258 | Food 1 | Fruit 52 | Fruit, without the seeds, eaten fresh or pureed. | 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 258 |
11385 | Crataegus douglasii Lindl. 1123 | Thompson 259 | tta90 10 | 258 | Food 1 | Preserves 1 | Fruit made into jam or jelly. | 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 258 |
11569 | Cucumis melo L. 1157 | Thompson 259 | tta90 10 | 206 | Food 1 | Fruit 52 | Fruit used for food. | 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 206 |
12684 | Dryopteris arguta (Kaulfuss) Watt 1334 | Thompson 259 | tta90 10 | 88 | Food 1 | Rootstocks used for food. | 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 88 | |
12706 | Dryopteris expansa (K. Presl) Fraser-Jenkins & Jermy 1338 | Thompson 259 | tta90 10 | 88 | Food 1 | Rootstocks used for food. | 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 88 | |
12723 | Dryopteris sp. 1342 | Thompson 259 | tta90 10 | 88 | Food 1 | Rootstocks used for food. | 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 88 | |
14351 | Erythronium grandiflorum Pursh 1561 | Thompson 259 | tta90 10 | 121 | Food 1 | Candy 85 | Small root ends of corms eaten as candy by children. | 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 121 |
14352 | Erythronium grandiflorum Pursh 1561 | Thompson 259 | tta90 10 | 121 | Food 1 | Dried Food 4 | Raw corms dried for future use in soups or stews. The corms were laid out loosely on a scaffold and allowed to partially dry until they had wilted so that they would not split when strung. Then they were strung with needles onto long strings or thin sticks and allowed to dry completely. The strings were tied at the ends to make a large necklace like loop which could be hung up for storage. | 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 121 |
14353 | Erythronium grandiflorum Pursh 1561 | Thompson 259 | tta90 10 | 121 | Food 1 | Pie & Pudding 88 | Corms used to make a traditional kind of pudding. The pudding was made by boiling together such traditional ingredients as dried black tree lichen, dried saskatoon berries, cured salmon eggs, tiger lily bulbs or bitterroot and deer fat. Some of these ingredients, including avalanche lily corms, were optional. Nowadays flour is often used as a substitute for black tree lichen and sugar is added. | 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 121 |
14354 | Erythronium grandiflorum Pursh 1561 | Thompson 259 | tta90 10 | 121 | Food 1 | Soup 56 | Raw, dried corms used in soups and stews. | 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 121 |
14355 | Erythronium grandiflorum Pursh 1561 | Thompson 259 | tta90 10 | 121 | Food 1 | Corms considered an important traditional food source. Because raw corms were considered poisonous, most of the corms were pit cooked, either immediately after harvesting or at a later date after they had been strung and dried. In the latter case, they were soaked for a few minutes in lukewarm water until they had regained about two-thirds of their moisture before being placed in the cooking pit. They could be eaten immediately or redried for later use, when they could be could again very quickly. One informant confirmed that the corms cooked and eaten immediately after harvesting were not as sweet and good as those that had been stored first. | 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 121 | |
14357 | Erythronium grandiflorum Pursh 1561 | Thompson 259 | tta90 10 | 121 | Food 1 | Corms eaten with meat and fish as the vegetable portion of a meal, like potatoes. | 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 121 | |
14358 | Erythronium grandiflorum Pursh 1561 | Thompson 259 | tta90 10 | 121 | Food 1 | Deep fried corms used for food. | 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 121 | |
14910 | Fragaria vesca L. 1636 | Thompson 259 | tta90 10 | 259 | Food 1 | Dried Food 4 | Berries, if plentiful, dried for future use. | 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 259 |
14911 | Fragaria vesca L. 1636 | Thompson 259 | tta90 10 | 259 | Food 1 | Fruit 52 | Berries eaten fresh. | 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 259 |
15029 | Fragaria virginiana Duchesne 1640 | Thompson 259 | tta90 10 | 259 | Food 1 | Dried Food 4 | Berries, if plentiful, dried for future use. | 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 259 |
15030 | Fragaria virginiana Duchesne 1640 | Thompson 259 | tta90 10 | 259 | Food 1 | Fruit 52 | Berries eaten fresh. | 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 259 |
15346 | Fritillaria affinis var. affinis 1666 | Thompson 259 | tta90 10 | 125 | Food 1 | Dried Food 4 | Washed bulbs dried for future use. | 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 125 |
15347 | Fritillaria affinis var. affinis 1666 | Thompson 259 | tta90 10 | 125 | Food 1 | Spice 86 | Bulbs used in flavoring soups. | 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 125 |
15349 | Fritillaria affinis var. affinis 1666 | Thompson 259 | tta90 10 | 125 | Food 1 | Roots steam cooked with a little water and put in puddings or pit cooked and used for food. | 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 125 | |
15385 | Fritillaria pudica (Pursh) Spreng. 1669 | Thompson 259 | tta90 10 | 125 | Food 1 | Bulbs eaten when available. | 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 125 | |
15697 | Gaultheria shallon Pursh 1703 | Thompson 259 | tta90 10 | 213 | Food 1 | Bread & Cake 2 | Berries picked with the stems attached, washed, destemmed, dried and made into cakes for later use. | 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 213 |
15699 | Gaultheria shallon Pursh 1703 | Thompson 259 | tta90 10 | 213 | Food 1 | Fruit 52 | Berries picked with the stems attached, washed, destemmed and eaten fresh with other berries. | 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 213 |
15701 | Gaultheria shallon Pursh 1703 | Thompson 259 | tta90 10 | 213 | Food 1 | Pie & Pudding 88 | Berries made into pies. | 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 213 |
15702 | Gaultheria shallon Pursh 1703 | Thompson 259 | tta90 10 | 213 | Food 1 | Preserves 1 | Berries made into jams. | 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 213 |
16391 | Hackelia diffusa (Lehm.) I.M. Johnston 1793 | Thompson 259 | tta90 10 | 192 | Food 1 | Forage 5 | Plant eaten by sheep. The plant was not used by people as it was considered a noxious weed because the burred fruits stuck to fur and clothing. | 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 192 |
16945 | Heracleum maximum Bartr. 1851 | Thompson 259 | tta90 10 | 152 | Food 1 | Dried Food 4 | Plant formerly dried for storage. | 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 152 |
16947 | Heracleum maximum Bartr. 1851 | Thompson 259 | tta90 10 | 152 | Food 1 | Frozen Food 66 | Plant frozen for future use. | 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 152 |
16950 | Heracleum maximum Bartr. 1851 | Thompson 259 | tta90 10 | 152 | Food 1 | Vegetable 31 | Peeled shoots eaten as vegetables with meat or fish. | 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 152 |
16951 | Heracleum maximum Bartr. 1851 | Thompson 259 | tta90 10 | 152 | Food 1 | Vegetable 31 | Peeled, raw or cooked leaf stalks and flower stalks used for food. The stalks were ready to use around May and June, but after a while, they became tough, dry or sticky and were no longer good to eat. The raw stalks would cause a burning like pepper if eaten in too great a quantity; it was better to eat cooked stalks. | 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 152 |
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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) );