uses
Data source: Native American Ethnobotany Database · About: NAEB
325 rows where source = 40 sorted by use_category
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id | species | tribe | source | pageno | use_category ▼ | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
1619 | Aesculus californica (Spach) Nutt. 73 | Pomo, Kashaya 202 | gl80 40 | 27 | Food 1 | Boiled nuts eaten with baked kelp, meat and seafood. Nuts were put into boiling water to loosen the husk. After the husk was removed, the nut meat was returned to boiling water and cooked until it was soft like cooked potatoes. The nut meat was then mashed with a mortar stone. The grounds could be strained at this stage or strained after soaking. The grounds would be soaked and leached a long time to remove the poisonous tannin. An older method was to peel the nuts and roast them in ashes until they were soft. They were then crushed and the meal was put in a sandy leaching basin beside a stream. For about five hours, the meal was leached with water from the stream. When the bitterness disappeared it was ready to eat without further cooking. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 27 | |
1662 | Agaricus campestris 81 | Pomo, Kashaya 202 | gl80 40 | 130 | Food 1 | Vegetable 31 | Baked on hot rocks or in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 130 |
1663 | Agaricus silvicola 82 | Pomo, Kashaya 202 | gl80 40 | 129 | Food 1 | Vegetable 31 | Plant top cooked on a flat hot rock and eaten. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 129 |
2178 | Allium dichlamydeum Greene 143 | Pomo, Kashaya 202 | gl80 40 | 86 | Food 1 | Vegetable 31 | Greens and bulb eaten raw or cooked with potatoes or meats for flavoring. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 86 |
3590 | Angelica tomentosa S. Wats. 269 | Pomo, Kashaya 202 | gl80 40 | 20 | Food 1 | Young, green shoots eaten raw. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 20 | |
4218 | Arbutus menziesii Pursh 322 | Pomo, Kashaya 202 | gl80 40 | 67 | Food 1 | Fruit 52 | Berries eaten fresh or roasted. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 67 |
4219 | Arbutus menziesii Pursh 322 | Pomo, Kashaya 202 | gl80 40 | 67 | Food 1 | Winter Use Food 59 | Berries parched and stored for the winter. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 67 |
4366 | Arctostaphylos glandulosa Eastw. 335 | Pomo, Kashaya 202 | gl80 40 | 68 | Food 1 | Dried Food 4 | Dried, pounded berries stored for later use and made into pinole, cakes or mixed with water. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 68 |
6771 | Avena sp. 530 | Pomo, Kashaya 202 | gl80 40 | 85 | Food 1 | Staple 75 | Grain used in pinole, a very fine dry meal. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 85 |
7394 | Boletus edulis 599 | Pomo, Kashaya 202 | gl80 40 | 132 | Food 1 | Vegetable 31 | Cooked on hot stones, baked in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 132 |
7529 | Brassica sp. 622 | Pomo, Kashaya 202 | gl80 40 | 76 | Food 1 | Flowers eaten raw or cooked and young leaves eaten boiled and fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 76 | |
7570 | Brodiaea coronaria (Salisb.) Engl. 629 | Pomo, Kashaya 202 | gl80 40 | 27 | Food 1 | Vegetable 31 | Baked or boiled corms eaten like baked or boiled potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 27 |
7701 | Calochortus amabilis Purdy 668 | Pomo, Kashaya 202 | gl80 40 | 32 | Food 1 | Vegetable 31 | Baked or boiled bulbs eaten like baked or boiled potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 32 |
7732 | Calochortus luteus Dougl. ex Lindl. 675 | Pomo, Kashaya 202 | gl80 40 | 64 | Food 1 | Vegetable 31 | Baked bulbs eaten like baked potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 64 |
7774 | Calochortus tolmiei Hook. & Arn. 681 | Pomo, Kashaya 202 | gl80 40 | 31 | Food 1 | Vegetable 31 | Baked or boiled bulbs eaten like baked or boiled potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 31 |
7779 | Calochortus vestae Purdy 683 | Pomo, Kashaya 202 | gl80 40 | 63 | Food 1 | Vegetable 31 | Baked bulbs eaten like baked potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 63 |
7952 | Cantharellus cibarius 722 | Pomo, Kashaya 202 | gl80 40 | 128 | Food 1 | Vegetable 31 | Baked on hot stones or fried with onions. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 128 |
8249 | Carpobrotus chilensis (Molina) N.E. Br. 759 | Pomo, Kashaya 202 | gl80 40 | 48 | Food 1 | Fruit 52 | Fruit eaten raw. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 48 |
9769 | Chrysolepis chrysophylla var. chrysophylla 928 | Pomo, Kashaya 202 | gl80 40 | 34 | Food 1 | Nuts eaten raw, roasted or pounded into a meal. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 34 | |
9770 | Chrysolepis chrysophylla var. chrysophylla 928 | Pomo, Kashaya 202 | gl80 40 | 34 | Food 1 | Winter Use Food 59 | Nuts stored in their shell for winter. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 34 |
10386 | Clinopodium douglasii (Benth.) Kuntze 1029 | Pomo, Kashaya 202 | gl80 40 | 121 | Food 1 | Beverage 27 | Decoction of crawling stems and leaves used as a beverage tea. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 121 |
11878 | Cyperus esculentus L. 1197 | Pomo, Kashaya 202 | gl80 40 | 78 | Food 1 | Vegetable 31 | Tubers on the rootstock eaten raw, baked or boiled like potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 78 |
12330 | Dentinum repandum 1265 | Pomo, Kashaya 202 | gl80 40 | 130 | Food 1 | Vegetable 31 | Baked on hot stones, in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 130 |
12480 | Dichelostemma capitatum ssp. capitatum 1292 | Pomo, Kashaya 202 | gl80 40 | 26 | Food 1 | Vegetable 31 | Baked or boiled corms eaten like baked or boiled potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 26 |
13057 | Elymus sp. 1391 | Pomo, Kashaya 202 | gl80 40 | 101 | Food 1 | Staple 75 | Grain grounded into a fine powder and used in pinole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 101 |
14845 | Fragaria chiloensis (L.) P. Mill. 1632 | Pomo, Kashaya 202 | gl80 40 | 109 | Food 1 | Fruit 52 | Berries eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 109 |
14949 | Fragaria vesca ssp. californica (Cham. & Schlecht.) Staudt 1639 | Pomo, Kashaya 202 | gl80 40 | 110 | Food 1 | Fruit 52 | Berries eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 110 |
15674 | Gaultheria shallon Pursh 1703 | Pomo, Kashaya 202 | gl80 40 | 101 | Food 1 | Fruit 52 | Berries eaten fresh from the vine. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 101 |
15675 | Gaultheria shallon Pursh 1703 | Pomo, Kashaya 202 | gl80 40 | 101 | Food 1 | Pie & Pudding 88 | Berries used in pies. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 101 |
16906 | Heracleum maximum Bartr. 1851 | Pomo, Kashaya 202 | gl80 40 | 87 | Food 1 | New shoots peeled and eaten raw. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 87 | |
16966 | Hericium coralloides 1854 | Pomo, Kashaya 202 | gl80 40 | 129 | Food 1 | Vegetable 31 | Baked on hot stones, in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 129 |
16995 | Heteromeles arbutifolia (Lindl.) M. Roemer 1860 | Pomo, Kashaya 202 | gl80 40 | 115 | Food 1 | Fruit 52 | Berries wilted in hot ashes and winnowed in a basket plate. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 115 |
17405 | Hordeum sp. 1912 | Pomo, Kashaya 202 | gl80 40 | 53 | Food 1 | Seeds used in pinole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 53 | |
18229 | Juglans hindsii (Jepson) Jepson ex R.E. Sm. 2032 | Pomo, Kashaya 202 | gl80 40 | 117 | Food 1 | Dried Food 4 | Sweet nut meat dried and stored for later use. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 117 |
18230 | Juglans hindsii (Jepson) Jepson ex R.E. Sm. 2032 | Pomo, Kashaya 202 | gl80 40 | 117 | Food 1 | Sweet nut meat eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 117 | |
19890 | Ledum ?columbianum Piper (pro sp.) [glandulosum ? groenlandicum] 2123 | Pomo, Kashaya 202 | gl80 40 | 113 | Food 1 | Beverage 27 | Leaves used to make a beverage tea. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 113 |
20526 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Pomo, Kashaya 202 | gl80 40 | 83 | Food 1 | Dried Food 4 | Acorns sun dried before storing. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83 |
20527 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Pomo, Kashaya 202 | gl80 40 | 83 | Food 1 | Forage 5 | Acorns collected by woodpeckers. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83 |
20528 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Pomo, Kashaya 202 | gl80 40 | 83 | Food 1 | Porridge 44 | Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing. The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff. They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour. This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor. The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food. The ground and leached meal was then cooked into mush or thinned with water to make soup. If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water. For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals. Red earth could be added to the dough to make a dark sweet bread. Another method produced moldy acorns that were made into mush. The acorns were not dried in the sun, but were left in the house until they turned greenish with mold. The mold was rubbed off. These nuts were pounded together with whitened dry acorns and made into mush. Another method was to leave cracked acorns in a pool for four or five months. They were then removed from the shell and cooked without pulverizing. They could be used for soup or mush, or eaten whole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83 |
20962 | Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose 2243 | Pomo, Kashaya 202 | gl80 40 | 31 | Food 1 | Spice 86 | Sweet seed used to flavor tea and pinole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 31 |
20963 | Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose 2243 | Pomo, Kashaya 202 | gl80 40 | 31 | Food 1 | Young leaves used for food. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 31 | |
21768 | Madia elegans D. Don ex Lindl. 2360 | Pomo, Kashaya 202 | gl80 40 | 112 | Food 1 | Staple 75 | Seeds used to make pinole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 112 |
21788 | Madia sativa Molina 2364 | Pomo, Kashaya 202 | gl80 40 | 111 | Food 1 | Staple 75 | Seeds used to make pinole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 111 |
23734 | Nereocystis luetkeana (Mert.) Post. & Rupr. 2576 | Pomo, Kashaya 202 | gl80 40 | 124 | Food 1 | Thick part of the stalk cooked in an oven or in hot ashes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 124 | |
23735 | Nereocystis luetkeana (Mert.) Post. & Rupr. 2576 | Pomo, Kashaya 202 | gl80 40 | 124 | Food 1 | Winter Use Food 59 | Stalks cut into lengthwise strips and dried for winter use. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 124 |
25154 | Oxalis oregana Nutt. 2709 | Pomo, Kashaya 202 | gl80 40 | 108 | Food 1 | Sour 163 | Flowering plant leaves and stem chewed for the sour taste. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 108 |
26062 | Perideridia kelloggii (Gray) Mathias 2833 | Pomo, Kashaya 202 | gl80 40 | 89 | Food 1 | Young greens eaten raw. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 89 | |
26251 | Peziza aurantia 2851 | Pomo, Kashaya 202 | gl80 40 | 131 | Food 1 | Vegetable 31 | Cooked on hot stones, coals or eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 131 |
27775 | Pinus lambertiana Dougl. 2964 | Pomo, Kashaya 202 | gl80 40 | 93 | Food 1 | Candy 85 | Pitch chewed for gum. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 93 |
27776 | Pinus lambertiana Dougl. 2964 | Pomo, Kashaya 202 | gl80 40 | 93 | Food 1 | Sweetener 135 | Pitch tasted sweet like candy. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 93 |
27777 | Pinus lambertiana Dougl. 2964 | Pomo, Kashaya 202 | gl80 40 | 93 | Food 1 | Nuts, inside the cone, eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 93 | |
27778 | Pinus lambertiana Dougl. 2964 | Pomo, Kashaya 202 | gl80 40 | 93 | Food 1 | Winter Use Food 59 | Nuts, inside the cone, dried for winter use. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 93 |
27926 | Pinus muricata D. Don 2967 | Pomo, Kashaya 202 | gl80 40 | 92 | Food 1 | Nuts eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 92 | |
27927 | Pinus muricata D. Don 2967 | Pomo, Kashaya 202 | gl80 40 | 92 | Food 1 | Winter Use Food 59 | Nuts dried for winter use. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 92 |
28143 | Pinus sabiniana Dougl. ex Dougl. 2975 | Pomo, Kashaya 202 | gl80 40 | 92 | Food 1 | Staple 75 | Dried nut eaten whole or pounded into a flour and mixed with pinole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 92 |
28144 | Pinus sabiniana Dougl. ex Dougl. 2975 | Pomo, Kashaya 202 | gl80 40 | 92 | Food 1 | Nuts eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 92 | |
28145 | Pinus sabiniana Dougl. ex Dougl. 2975 | Pomo, Kashaya 202 | gl80 40 | 92 | Food 1 | Winter Use Food 59 | Nuts dried for winter use. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 92 |
28317 | Piperia elegans (Lindl.) Rydb. 2982 | Pomo, Kashaya 202 | gl80 40 | 62 | Food 1 | Vegetable 31 | Baked bulbs eaten like baked potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 62 |
28321 | Piperia unalascensis (Spreng.) Rydb. 2984 | Pomo, Kashaya 202 | gl80 40 | 62 | Food 1 | Vegetable 31 | Baked bulbs eaten like baked potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 62 |
28626 | Pleurotus ostreatus 3023 | Pomo, Kashaya 202 | gl80 40 | 131 | Food 1 | Vegetable 31 | Cooked on hot stones, baked in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 131 |
29712 | Porphyra lanceolata (Setchell) G. M. Smith 3110 | Pomo, Kashaya 202 | gl80 40 | 126 | Food 1 | Dried Food 4 | Fresh seaweed dried for later use. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 126 |
29713 | Porphyra lanceolata (Setchell) G. M. Smith 3110 | Pomo, Kashaya 202 | gl80 40 | 126 | Food 1 | Fresh seaweed baked and eaten. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 126 | |
29721 | Porphyra perforata J. Agardh 3111 | Pomo, Kashaya 202 | gl80 40 | 125 | Food 1 | Dried Food 4 | Fresh seaweed dried for later use. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 125 |
29722 | Porphyra perforata J. Agardh 3111 | Pomo, Kashaya 202 | gl80 40 | 125 | Food 1 | Fresh seaweed baked and eaten. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 125 | |
29809 | Postelsia palmaeformis Ruprecht 3118 | Pomo, Kashaya 202 | gl80 40 | 126 | Food 1 | Dried Food 4 | Stems cut into long strips and sun dried for winter use. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 126 |
29810 | Postelsia palmaeformis Ruprecht 3118 | Pomo, Kashaya 202 | gl80 40 | 126 | Food 1 | Fresh stem chewed raw or baked in an oven or hot ashes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 126 | |
31854 | Quercus agrifolia N‚e 3251 | Pomo, Kashaya 202 | gl80 40 | 80 | Food 1 | Dried Food 4 | Acorns sun dried before storing. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 80 |
31855 | Quercus agrifolia N‚e 3251 | Pomo, Kashaya 202 | gl80 40 | 80 | Food 1 | Porridge 44 | Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing. The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff. They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour. This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor. The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food. The ground and leached meal was then cooked into mush or thinned with water to make soup. If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water. For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals. Red earth could be added to the dough to make a dark sweet bread. Another method produced moldy acorns that were made into mush. The acorns were not dried in the sun, but were left in the house until they turned greenish with mold. The mold was rubbed off. These nuts were pounded together with whitened dry acorns and made into mush. Another method was to leave cracked acorns in a pool for four or five months. They were then removed from the shell and cooked without pulverizing. They could be used for soup or mush, or eaten whole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 80 |
32018 | Quercus dumosa Nutt. 3257 | Pomo, Kashaya 202 | gl80 40 | 82 | Food 1 | Forage 5 | Acorns not used by people but eaten as a favorite food by deer, squirrels, chipmunks, quail & jays. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 82 |
32140 | Quercus garryana Dougl. ex Hook. 3265 | Pomo, Kashaya 202 | gl80 40 | 81 | Food 1 | Dried Food 4 | Acorns sun dried before storing. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 81 |
32141 | Quercus garryana Dougl. ex Hook. 3265 | Pomo, Kashaya 202 | gl80 40 | 81 | Food 1 | Porridge 44 | Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing. The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff. They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour. This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor. The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food. The ground and leached meal was then cooked into mush or thinned with water to make soup. If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water. For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals. Red earth could be added to the dough to make a dark sweet bread. Another method produced moldy acorns that were made into mush. The acorns were not dried in the sun, but were left in the house until they turned greenish with mold. The mold was rubbed off. These nuts were pounded together with whitened dry acorns and made into mush. Another method was to leave cracked acorns in a pool for four or five months. They were then removed from the shell and cooked without pulverizing. They could be used for soup or mush, or eaten whole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 81 |
32230 | Quercus kelloggii Newberry 3270 | Pomo, Kashaya 202 | gl80 40 | 79 | Food 1 | Dried Food 4 | Acorns sun dried before storing. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 79 |
32231 | Quercus kelloggii Newberry 3270 | Pomo, Kashaya 202 | gl80 40 | 79 | Food 1 | Porridge 44 | Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing. The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff. They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour. This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor. The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food. The ground and leached meal was then cooked into mush or thinned with water to make soup. If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water. For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals. Red earth could be added to the dough to make a dark sweet bread. Another method produced moldy acorns that were made into mush. The acorns were not dried in the sun, but were left in the house until they turned greenish with mold. The mold was rubbed off. These nuts were pounded together with whitened dry acorns and made into mush. Another method was to leave cracked acorns in a pool for four or five months. They were then removed from the shell and cooked without pulverizing. They could be used for soup or mush, or eaten whole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 79 |
32266 | Quercus lobata N‚e 3272 | Pomo, Kashaya 202 | gl80 40 | 84 | Food 1 | Porridge 44 | Acorns used to make mush or soup rather than bread. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 84 |
33399 | Ribes californicum Hook. & Arn. 3362 | Pomo, Kashaya 202 | gl80 40 | 51 | Food 1 | Fruit 52 | Singed berries eaten whole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 51 |
33993 | Rosa californica Cham. & Schlecht. 3422 | Pomo, Kashaya 202 | gl80 40 | 99 | Food 1 | Fruit 52 | Fresh fruit used for food. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 99 |
34012 | Rosa gymnocarpa Nutt. 3426 | Pomo, Kashaya 202 | gl80 40 | 99 | Food 1 | Fruit 52 | Fresh fruit used for food. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 99 |
34634 | Rubus leucodermis Dougl. ex Torr. & Gray 3457 | Pomo, Kashaya 202 | gl80 40 | 96 | Food 1 | Fruit 52 | Berries eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 96 |
34635 | Rubus leucodermis Dougl. ex Torr. & Gray 3457 | Pomo, Kashaya 202 | gl80 40 | 96 | Food 1 | Winter Use Food 59 | Berries canned. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 96 |
34839 | Rubus parviflorus Nutt. 3463 | Pomo, Kashaya 202 | gl80 40 | 113 | Food 1 | Fruit 52 | Berries eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 113 |
35013 | Rubus spectabilis Pursh 3470 | Pomo, Kashaya 202 | gl80 40 | 102 | Food 1 | Fruit 52 | Berries eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 102 |
35074 | Rubus ursinus Cham. & Schlecht. 3472 | Pomo, Kashaya 202 | gl80 40 | 22 | Food 1 | Fruit 52 | Fresh berries eaten whole or mashed with bread. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22 |
35075 | Rubus ursinus Cham. & Schlecht. 3472 | Pomo, Kashaya 202 | gl80 40 | 22 | Food 1 | Pie & Pudding 88 | Berries cooked as pie filling. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22 |
35076 | Rubus ursinus Cham. & Schlecht. 3472 | Pomo, Kashaya 202 | gl80 40 | 22 | Food 1 | Sauce & Relish 7 | Berries cooked as sauce for dumplings. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22 |
35077 | Rubus ursinus Cham. & Schlecht. 3472 | Pomo, Kashaya 202 | gl80 40 | 22 | Food 1 | Sauce & Relish 7 | Fresh berries mashed as topping for ice cream. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22 |
36578 | Sambucus nigra ssp. caerulea (Raf.) R. Bolli 3565 | Pomo, Kashaya 202 | gl80 40 | 42 | Food 1 | Fruit 52 | Tart berries eaten fresh in small quantities, canned or cooked for pie filling. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 42 |
40588 | Trifolium albopurpureum Torr. & Gray 4000 | Pomo, Kashaya 202 | gl80 40 | 36 | Food 1 | Leaves eaten alone or with salt or peppernut cakes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 36 | |
40609 | Trifolium fucatum Lindl. 4006 | Pomo, Kashaya 202 | gl80 40 | 35 | Food 1 | Sweet flowers and leaves eaten alone, with salt or peppernut cakes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 35 | |
40653 | Trifolium variegatum Nutt. 4014 | Pomo, Kashaya 202 | gl80 40 | 36 | Food 1 | Sweet flowers and leaves eaten alone, with salt or peppernut cakes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 36 | |
40681 | Trifolium wormskioldii Lehm. 4016 | Pomo, Kashaya 202 | gl80 40 | 38 | Food 1 | Flowers and leaves eaten alone or with salt or peppernut cakes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 38 | |
40808 | Triteleia laxa Benth. 4035 | Pomo, Kashaya 202 | gl80 40 | 25 | Food 1 | Vegetable 31 | Baked or boiled corms eaten like baked or boiled potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 25 |
40828 | Triticum aestivum L. 4037 | Pomo, Kashaya 202 | gl80 40 | 54 | Food 1 | Porridge 44 | Seed used in mush and to make flour for bread. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 54 |
41424 | Typha sp. 4050 | Pomo, Kashaya 202 | gl80 40 | 32 | Food 1 | Young shoots used for food. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 32 | |
41612 | Ulva lactuca L. 4055 | Pomo, Kashaya 202 | gl80 40 | 127 | Food 1 | Spice 86 | Peppery seaweed used as flavoring with other seaweeds. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 127 |
41657 | Umbellularia californica (Hook. & Arn.) Nutt. 4056 | Pomo, Kashaya 202 | gl80 40 | 90 | Food 1 | Dried Food 4 | Fruit sun dried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 90 |
41658 | Umbellularia californica (Hook. & Arn.) Nutt. 4056 | Pomo, Kashaya 202 | gl80 40 | 90 | Food 1 | Fruit 52 | Ffleshy end of the husk eaten raw and the kernel roasted and eaten whole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 90 |
41659 | Umbellularia californica (Hook. & Arn.) Nutt. 4056 | Pomo, Kashaya 202 | gl80 40 | 90 | Food 1 | Roasted kernels or kernel meal cakes eaten with greens, buckeye meal, acorn meal, mush or seaweed. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 90 | |
41660 | Umbellularia californica (Hook. & Arn.) Nutt. 4056 | Pomo, Kashaya 202 | gl80 40 | 90 | Food 1 | Winter Use Food 59 | Pounded kernel meal used to make sun dried, flat cakes and stored for winter use. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 90 |
42235 | Vaccinium ovatum Pursh 4083 | Pomo, Kashaya 202 | gl80 40 | 60 | Food 1 | Dried Food 4 | Berries eaten dried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 60 |
42236 | Vaccinium ovatum Pursh 4083 | Pomo, Kashaya 202 | gl80 40 | 60 | Food 1 | Fruit 52 | Berries eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 60 |
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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) );