uses
Data source: Native American Ethnobotany Database · About: NAEB
46 rows where source = 119
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Suggested facets: pageno, use_category, rawsource
id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
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1136 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | steg41 119 | 223 | Food 1 | Bread & Cake 2 | Seeds ground and made into bread and dumplings. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
1139 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and made into gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
2201 | Allium macropetalum Rydb. 151 | Navajo 157 | steg41 119 | 221 | Food 1 | Vegetable 31 | Entire plant eaten raw or cooked with meat. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
2816 | Amaranthus retroflexus L. 193 | Navajo 157 | steg41 119 | 222 | Food 1 | Bread & Cake 2 | Seeds ground, boiled, mixed with corn flour and made into dumplings. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
2817 | Amaranthus retroflexus L. 193 | Navajo 157 | steg41 119 | 222 | Food 1 | Porridge 44 | Seeds ground, boiled and mixed with corn flour into a gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
5037 | Artemisia carruthii Wood ex Carruth. 393 | Navajo 157 | steg41 119 | 223 | Food 1 | Bread & Cake 2 | Seeds ground and made into bread and dumplings. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
5038 | Artemisia carruthii Wood ex Carruth. 393 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and made into gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
7978 | Capsicum annuum L. 724 | Navajo 157 | steg41 119 | 221 | Food 1 | Chile peppers used for food. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 | |
10082 | Citrullus lanatus var. lanatus 979 | Navajo 157 | steg41 119 | 222 | Food 1 | Dried Food 4 | Fruit cut into strips, wound upon sticks in the form of a rope, sun dried and stored for months. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
10316 | Cleome serrulata Pursh 1026 | Navajo 157 | steg41 119 | 223 | Food 1 | Dried Food 4 | Young shoots boiled, rolled into small balls and dried for winter use. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
10326 | Cleome serrulata Pursh 1026 | Navajo 157 | steg41 119 | 223 | Food 1 | Vegetable 31 | Young shoots boiled, rolled into small balls and eaten fresh with or without mutton. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
10327 | Cleome serrulata Pursh 1026 | Navajo 157 | steg41 119 | 223 | Food 1 | Vegetable 31 | Young shoots eaten as greens. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
11563 | Cucumis melo L. 1157 | Navajo 157 | steg41 119 | 222 | Food 1 | Dried Food 4 | Fruit cut into strips, wound upon sticks in the form of a rope, sun dried and stored for months. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
11564 | Cucumis melo L. 1157 | Navajo 157 | steg41 119 | 222 | Food 1 | Sauce & Relish 7 | Dried fruit boiled with sugar and eaten like apple sauce. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
11684 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Navajo 157 | steg41 119 | 221 | Food 1 | Dried Food 4 | Fruit cut into strips and dried for future use, could be kept for years. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
11685 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Navajo 157 | steg41 119 | 221 | Food 1 | Preserves 1 | Dried fruit boiled with large amounts of sugar into a preserve. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
11686 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Navajo 157 | steg41 119 | 221 | Food 1 | Sauce & Relish 7 | Dried fruit boiled and eaten with sugar as a sauce. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
11817 | Cymopterus acaulis var. fendleri (Gray) Goodrich 1181 | Navajo 157 | steg41 119 | 221 | Food 1 | Dried Food 4 | Leaves rubbed through hot ash to remove the strong taste and dried for winter use. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
11818 | Cymopterus acaulis var. fendleri (Gray) Goodrich 1181 | Navajo 157 | steg41 119 | 221 | Food 1 | Spice 86 | Leaves used as a seasoning for corn meal mush, gruel and boiled meat. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
11819 | Cymopterus acaulis var. fendleri (Gray) Goodrich 1181 | Navajo 157 | steg41 119 | 221 | Food 1 | Vegetable 31 | Leaves rubbed through hot ash to remove the strong taste and eaten fresh. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
12367 | Descurainia pinnata ssp. halictorum (Cockerell) Detling 1272 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Parched seeds ground, made into a gruel and used to dip bread in. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
16597 | Helianthus annuus L. 1821 | Navajo 157 | steg41 119 | 223 | Food 1 | Bread & Cake 2 | Seeds ground and made into bread and dumplings. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
16599 | Helianthus annuus L. 1821 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and made into gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
21046 | Lomatium orientale Coult. & Rose 2248 | Navajo 157 | steg41 119 | 221 | Food 1 | Roots rubbed in hot ash to remove the strong taste and eaten raw or baked. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 | |
21445 | Lycium pallidum Miers 2316 | Navajo 157 | steg41 119 | 222 | Food 1 | Fruit 52 | Fresh, mashed berries mixed with powdered clay to counteract astringency and used for food. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
21450 | Lycium pallidum Miers 2316 | Navajo 157 | steg41 119 | 222 | Food 1 | Winter Use Food 59 | Fresh berries soaked, boiled until tender, ground with clay and stored for winter use. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
24839 | Opuntia sp. 2670 | Navajo 157 | steg41 119 | 222 | Food 1 | Dried Food 4 | Fruit with thorns rubbed off, dried and used for food. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
24841 | Opuntia sp. 2670 | Navajo 157 | steg41 119 | 222 | Food 1 | Fruit 52 | Fruit boiled and eaten plain or boiled with dried peaches. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
24842 | Opuntia sp. 2670 | Navajo 157 | steg41 119 | 222 | Food 1 | Sauce & Relish 7 | Juice mixed with sugar and used to make syrup. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
26354 | Phaseolus vulgaris L. 2873 | Navajo 157 | steg41 119 | 221 | Food 1 | Soup 56 | Beans boiled and used in stews. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
26355 | Phaseolus vulgaris L. 2873 | Navajo 157 | steg41 119 | 221 | Food 1 | Vegetable 31 | Beans formed a large part of the vegetable diet. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
26725 | Physalis subulata var. neomexicana (Rydb.) Waterfall ex Kartesz & Gandhi 2920 | Navajo 157 | steg41 119 | 222 | Food 1 | Fruit 52 | Raw fruit used for food. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
27614 | Pinus edulis Engelm. 2959 | Navajo 157 | steg41 119 | 222 | Food 1 | Preserves 1 | Nuts roasted, cracked and shelled on a metate, ground fine, made into butter and used with bread. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
30999 | Prunus virginiana var. melanocarpa (A. Nels.) Sarg. 3183 | Navajo 157 | steg41 119 | 222 | Drug 2 | Fruit and seeds ground raw, patted into a cake, sun dried and used for medicinal purposes. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 | |
32113 | Quercus gambelii var. gambelii 3264 | Navajo 157 | steg41 119 | 222 | Food 1 | Acorns seldom used for food. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 | |
33185 | Rhus trilobata Nutt. 3352 | Navajo 157 | steg41 119 | 222 | Food 1 | Beverage 27 | Berries ground, washed, mixed with water and used as a beverage. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
33187 | Rhus trilobata Nutt. 3352 | Navajo 157 | steg41 119 | 222 | Food 1 | Bread & Cake 2 | Berries used to make cakes. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
33189 | Rhus trilobata Nutt. 3352 | Navajo 157 | steg41 119 | 222 | Food 1 | Fruit 52 | Berries boiled with meat. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
33193 | Rhus trilobata Nutt. 3352 | Navajo 157 | steg41 119 | 222 | Food 1 | Porridge 44 | Berries ground, mixed with flour and sugar and made into a mush. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
38096 | Sisymbrium officinale (L.) Scop. 3693 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and eaten as a mush or gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
38274 | Solanum elaeagnifolium Cav. 3720 | Navajo 157 | steg41 119 | 222 | Food 1 | Cooking Agent 131 | Dried or fresh berries added to goat's milk to make it curdle for cheese. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
38298 | Solanum jamesii Torr. 3722 | Navajo 157 | steg41 119 | 221 | Food 1 | Vegetable 31 | Potatoes mixed with white clay to remove the astringent effect on the mouth and eaten like mush. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
38775 | Sporobolus contractus A.S. Hitchc. 3805 | Navajo 157 | steg41 119 | 223 | Food 1 | Bread & Cake 2 | Seeds used to make bread. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
43870 | Yucca baccata Torr. 4225 | Navajo 157 | steg41 119 | 221 | Food 1 | Dessert 41 | Fruit boiled in water with or without sugar and eaten as a dessert. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
43874 | Yucca baccata Torr. 4225 | Navajo 157 | steg41 119 | 221 | Food 1 | Dried Food 4 | Ripe fruit, with seeds removed, boiled down like jam, made into rolls and dried for winter use. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
43875 | Yucca baccata Torr. 4225 | Navajo 157 | steg41 119 | 221 | Food 1 | Fruit 52 | Dried fruit rolls soaked in hot water and eaten with corn mush. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
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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) );