uses
Data source: Native American Ethnobotany Database · About: NAEB
814 rows where tribe = 173 sorted by use_category
This data as json, CSV (advanced)
id | species | tribe | source | pageno | use_category ▼ | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
560 | Acer negundo L. 27 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Beverage 27 | Sap mixed with the sap of the sugar maple and used as a beverage. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
574 | Acer nigrum Michx. f. 30 | Ojibwa 173 | r28 8 | 234 | Food 1 | Sweetener 135 | Sap used to make sugar. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 234 |
656 | Acer saccharinum L. 34 | Ojibwa 173 | r28 8 | 234 | Food 1 | Sweetener 135 | Sap used to make sugar. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 234 |
702 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Beverage 27 | Sap saved to drink as it comes from the tree, alone or mixed with box elder or birch sap. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
703 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Sour 163 | Sap allowed to sour to make vinegar and mixed with maple sugar to cook sweet and sour meat. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
704 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Sweetener 135 | Maple sugar used to season all kinds of meats, replaced now with salt. Smith describes in detail the process by which the Ojibwe make maple syrup. Although now (1932) they use iron kettles, originally the sap and storage vessels were 'made of birch bark, sewed with boiled basswood fiber or the core of the jack pine root.' The vessels are rendered waterproof by the application of pitch secured by boiling jack pine cones. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
2150 | Allium cernuum Roth 141 | Ojibwa 173 | smith32 20 | 406 | Food 1 | Vegetable 31 | Used in the spring as an article of food, the small wild onion was sweet. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 406 |
2296 | Allium tricoccum Ait. 163 | Ojibwa 173 | smith32 20 | 406 | Food 1 | Dried Food 4 | Large, bitter, wild leek gathered in spring and dried for future use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 406 |
3118 | Amelanchier canadensis (L.) Medik. 210 | Ojibwa 173 | r28 8 | 236 | Food 1 | Fruit 52 | Fruit used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 236 |
3123 | Amelanchier laevis Wieg. 211 | Ojibwa 173 | smith32 20 | 408 | Food 1 | Dried Food 4 | Berries used for food and dried for winter use, the Indians preferred them to blueberries. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 408 |
3217 | Amphicarpaea bracteata (L.) Fern. 227 | Ojibwa 173 | smith32 20 | 405 | Food 1 | Roots cooked, although really too small to be considered of much importance. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 405 | |
3218 | Amphicarpaea bracteata (L.) Fern. 227 | Ojibwa 173 | smith32 20 | 405 | Food 1 | Vegetable 31 | Beans cooked, unusual flavor imparted and eaten. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 405 |
3281 | Andromeda polifolia var. glaucophylla (Link) DC. 238 | Ojibwa 173 | smith32 20 | 400 | Food 1 | Beverage 27 | Fresh or dried leaves and tips boiled for a beverage tea. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 400 |
6037 | Asarum canadense L. 421 | Ojibwa 173 | smith32 20 | 397 | Food 1 | Dietary Aid 19 | Roots render any meat dish digestible by anyone, even if they are sick. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
6038 | Asarum canadense L. 421 | Ojibwa 173 | smith32 20 | 397 | Food 1 | Spice 86 | Roots processed in lye water and used to season food and take muddy taste away from fish. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
6311 | Asclepias syriaca L. 446 | Ojibwa 173 | ahj81 135 | 2205 | Food 1 | Young pods cooked with salt and vinegar. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2205 | |
6312 | Asclepias syriaca L. 446 | Ojibwa 173 | smith32 20 | 397 | Food 1 | Vegetable 31 | Fresh flowers and shoot tips, mucilaginous like okra when cooked, used in meat soups. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
6313 | Asclepias syriaca L. 446 | Ojibwa 173 | ahj81 135 | 2205 | Food 1 | Vegetable 31 | Young shoots and flower buds cooked like spinach. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2205 |
6314 | Asclepias syriaca L. 446 | Ojibwa 173 | smith32 20 | 397 | Food 1 | Winter Use Food 59 | Dried flowers, freshened in the winter time, made into soup. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
7087 | Betula alleghaniensis var. alleghaniensis 575 | Ojibwa 173 | smith32 20 | 397 | Food 1 | Beverage 27 | Sap and maple sap used for a pleasant beverage drink. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
7241 | Betula papyrifera Marsh. 580 | Ojibwa 173 | smith32 20 | 416 | Food 1 | Preservative 83 | Birch bark keeps the food stored in it from spoiling. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 416 |
7805 | Caltha palustris L. 685 | Ojibwa 173 | smith32 20 | 408 | Food 1 | Leaves cooked with pork in the spring time. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 408 | |
8044 | Cardamine diphylla (Michx.) Wood 730 | Ojibwa 173 | ahj81 135 | 2207 | Food 1 | Sauce & Relish 7 | Ground roots mixed with salt, sugar or vinegar and used as a condiment or relish. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2207 |
8050 | Cardamine maxima (Nutt.) Wood 732 | Ojibwa 173 | smith32 20 | 399 | Food 1 | Vegetable 31 | Favored wild potatoes cooked with corn and deer meat or beans and deer meat. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 399 |
8354 | Carya ovata (P. Mill.) K. Koch 767 | Ojibwa 173 | smith32 20 | 405 | Food 1 | Edible nuts were appreciated. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 405 | |
8767 | Celastrus scandens L. 820 | Ojibwa 173 | smith32 20 | 398 | Food 1 | Soup 56 | Inner bark used to make a thick soup when other food unobtainable in the winter. The Ojibwe name of the bitter-sweet is 'manidobima' kwit' which means 'spirit twisted' and 'refers to the twisted intestines of the their culture hero, Winabojo. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398 |
9137 | Chamaedaphne calyculata (L.) Moench 862 | Ojibwa 173 | smith32 20 | 400 | Food 1 | Beverage 27 | Fresh or dried leaves used as a beverage tea. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 400 |
9416 | Chenopodium album L. 894 | Ojibwa 173 | r28 8 | 240 | Food 1 | Vegetable 31 | Leaves eaten as greens. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 240 |
9417 | Chenopodium album L. 894 | Ojibwa 173 | ahj81 135 | 2209 | Food 1 | Vegetable 31 | Young plant cooked as greens. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2209 |
10542 | Comptonia peregrina (L.) Coult. 1055 | Ojibwa 173 | smith32 20 | 420 | Food 1 | Preservative 83 | Leaves used to line buckets when picking blueberries and cover them to prevent spoiling. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 420 |
11225 | Corylus americana Walt. 1110 | Ojibwa 173 | smith32 20 | 397 | Food 1 | Nuts eaten as food and newly gathered nuts before the kernel had hardened were favored. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 | |
11311 | Corylus cornuta var. cornuta 1113 | Ojibwa 173 | smith32 20 | 398 | Food 1 | Nuts eaten as a food. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398 | |
11312 | Corylus cornuta var. cornuta 1113 | Ojibwa 173 | r28 8 | 242 | Food 1 | Species used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 242 | |
11337 | Crataegus chrysocarpa Ashe 1122 | Ojibwa 173 | r28 8 | 236 | Food 1 | Fruit 52 | Fruit used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 236 |
11439 | Crataegus sp. 1131 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Fruit 52 | Haw apples used as a food in the fall. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
11576 | Cucumis sativus L. 1158 | Ojibwa 173 | smith32 20 | 399 | Food 1 | Vegetable 31 | Cucumbers eaten raw and sometimes flavored with maple sap vinegar and powdered maple sugar. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 399 |
11653 | Cucurbita maxima Duchesne 1162 | Ojibwa 173 | smith32 20 | 399 | Food 1 | Dried Food 4 | Squash rings dried for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 399 |
11730 | Cucurbita pepo L. 1164 | Ojibwa 173 | smith32 20 | 400 | Food 1 | Dried Food 4 | Pumpkin rings dried for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 400 |
13077 | Empetrum nigrum L. 1393 | Ojibwa 173 | r28 8 | 243 | Food 1 | Fruit 52 | Fruit used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 243 |
13313 | Equisetum arvense L. 1421 | Ojibwa 173 | smith32 20 | 400 | Food 1 | Fodder 50 | Plant gathered to feed domesticated ducks and fed to ponies to make their coats glossy. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 400 |
13793 | Erigeron philadelphicus L. 1480 | Ojibwa 173 | smith32 20 | 398 | Food 1 | Forage 5 | Plant eaten by deer and cows. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398 |
14637 | Eurybia macrophylla (L.) Cass. 1595 | Ojibwa 173 | smith32 20 | 398 | Food 1 | Soup 56 | Roots used as a soup material. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398 |
14638 | Eurybia macrophylla (L.) Cass. 1595 | Ojibwa 173 | smith32 20 | 398 | Food 1 | Young and tender leaves eaten and act as a medicine at the same time that they are food. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398 | |
14690 | Fagus grandifolia Ehrh. 1603 | Ojibwa 173 | smith32 20 | 401 | Food 1 | Sweet nuts much appreciated and never enough to store for winter. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 401 | |
15004 | Fragaria virginiana Duchesne 1640 | Ojibwa 173 | ahj81 135 | 2220 | Food 1 | Fruit 52 | Berries used fresh or preserved. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2220 |
15005 | Fragaria virginiana Duchesne 1640 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Fruit 52 | Berries used in season. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
15006 | Fragaria virginiana Duchesne 1640 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Preserves 1 | Berries used to make preserves for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
15007 | Fragaria virginiana Duchesne 1640 | Ojibwa 173 | ahj81 135 | 2220 | Food 1 | Winter Use Food 59 | Berries used fresh or preserved. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2220 |
15035 | Fragaria virginiana ssp. platypetala (Rydb.) Staudt 1641 | Ojibwa 173 | r28 8 | 235 | Food 1 | Fruit 52 | Fruit used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
15293 | Fraxinus pennsylvanica Marsh. 1660 | Ojibwa 173 | smith32 20 | 407 | Food 1 | Cambium layer scraped down in long, fluffy layers and cooked. They say it tastes like eggs. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 407 | |
15615 | Gaultheria procumbens L. 1702 | Ojibwa 173 | j35 170 | 17 | Food 1 | Beverage 27 | Leaves used to make tea. | Jenness, Diamond, 1935, The Ojibwa Indians of Parry Island, Their Social and Religious Life, National Museums of Canada Bulletin #78, Anthropological Series #17, page 17 |
15616 | Gaultheria procumbens L. 1702 | Ojibwa 173 | smith32 20 | 400 | Food 1 | Beverage 27 | Young, tender leaves used as a beverage tea and rheumatic medicine. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 400 |
15617 | Gaultheria procumbens L. 1702 | Ojibwa 173 | smith32 20 | 400 | Food 1 | Fruit 52 | Berries used for food. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 400 |
15618 | Gaultheria procumbens L. 1702 | Ojibwa 173 | r28 8 | 239 | Food 1 | Fruit 52 | Fruit used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 239 |
15743 | Gaylussacia baccata (Wangenh.) K. Koch 1707 | Ojibwa 173 | r28 8 | 238 | Food 1 | Species used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 238 | |
16880 | Heracleum maximum Bartr. 1851 | Ojibwa 173 | r28 8 | 237 | Food 1 | Vegetable 31 | Leaves used as greens. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 237 |
17454 | Humulus lupulus L. 1920 | Ojibwa 173 | smith32 20 | 411 | Food 1 | Cooking Agent 131 | Hop fruit often used as a substitute for baking soda. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 411 |
17548 | Hydrophyllum virginianum L. 1936 | Ojibwa 173 | smith32 20 | 419 | Food 1 | Fodder 50 | Root chopped and put into pony feed to make them grow fat and have glossy hair. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 419 |
17549 | Hydrophyllum virginianum L. 1936 | Ojibwa 173 | smith32 20 | 405 | Food 1 | Fodder 50 | Roots fed to ponies to make them fatten rapidly. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 405 |
18224 | Juglans cinerea L. 2031 | Ojibwa 173 | smith32 20 | 405 | Food 1 | Nuts used for food. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 405 | |
18605 | Juniperus horizontalis Moench 2057 | Ojibwa 173 | j35 170 | 17 | Food 1 | Beverage 27 | Leaves used to make tea. | Jenness, Diamond, 1935, The Ojibwa Indians of Parry Island, Their Social and Religious Life, National Museums of Canada Bulletin #78, Anthropological Series #17, page 17 |
19438 | Lagenaria siceraria (Molina) Standl. 2090 | Ojibwa 173 | smith32 20 | 400 | Food 1 | Vegetable 31 | Gourds eaten young, before the rind had hardened. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 400 |
19714 | Lathyrus ochroleucus Hook. 2112 | Ojibwa 173 | smith32 20 | 419 | Food 1 | Fodder 50 | Leaves and roots used to put spirit into a pony just before they expected to race him. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 419 |
19715 | Lathyrus ochroleucus Hook. 2112 | Ojibwa 173 | r28 8 | 235 | Food 1 | Vegetable 31 | Peas used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
19716 | Lathyrus ochroleucus Hook. 2112 | Ojibwa 173 | smith32 20 | 406 | Food 1 | Vegetable 31 | Roots used as a sort of Indian potato and stored in deep garden pits, like regular potatoes. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 406 |
19720 | Lathyrus palustris L. 2113 | Ojibwa 173 | smith32 20 | 419 | Food 1 | Fodder 50 | Foliage was specially fed to a pony to make it grow fat. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 419 |
19721 | Lathyrus palustris L. 2113 | Ojibwa 173 | r28 8 | 235 | Food 1 | Vegetable 31 | Peas used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
19834 | Ledum groenlandicum Oeder 2125 | Ojibwa 173 | j35 170 | 17 | Food 1 | Beverage 27 | Leaves used to make tea. | Jenness, Diamond, 1935, The Ojibwa Indians of Parry Island, Their Social and Religious Life, National Museums of Canada Bulletin #78, Anthropological Series #17, page 17 |
19835 | Ledum groenlandicum Oeder 2125 | Ojibwa 173 | smith32 20 | 401 | Food 1 | Beverage 27 | Tender leaves used for beverage tea, a well known tea, and sometimes eaten with the tea. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 401 |
22115 | Maianthemum racemosum ssp. racemosum 2381 | Ojibwa 173 | smith32 20 | 407 | Food 1 | Fodder 50 | Roots added to oats to make a pony grow fat. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 407 |
22116 | Maianthemum racemosum ssp. racemosum 2381 | Ojibwa 173 | smith32 20 | 407 | Food 1 | Vegetable 31 | Roots soaked in lye water, parboiled to get rid of the lye and cooked like potatoes. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 407 |
22200 | Malus coronaria var. coronaria 2390 | Ojibwa 173 | r28 8 | 236 | Food 1 | Fruit 52 | Fruit used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 236 |
22705 | Mentha arvensis L. 2443 | Ojibwa 173 | smith32 20 | 405 | Food 1 | Beverage 27 | Foliage used to make a beverage tea. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 405 |
23606 | Nelumbo lutea Willd. 2570 | Ojibwa 173 | smith32 20 | 407 | Food 1 | Hard chestnut-like seeds roasted and made into a sweet meal. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 407 | |
23607 | Nelumbo lutea Willd. 2570 | Ojibwa 173 | smith32 20 | 407 | Food 1 | Shoots cooked with venison, corn or beans. The terminal shoots are cut off at either end of the underground creeping rootstock and the remainder is their potato. These shoots are similar in shape and size to a banana, and form the starchy storage reservoirs for future growth. They have pores inside, but have more substance to them than the stems. They are cut crosswise and strung upon basswood strings, to hang from the rafters for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 407 | |
23682 | Nepeta cataria L. 2574 | Ojibwa 173 | smith32 20 | 405 | Food 1 | Beverage 27 | Leaves used to make a beverage tea. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 405 |
24163 | Nymphaea odorata Ait. 2599 | Ojibwa 173 | smith32 20 | 407 | Food 1 | Buds eaten before opening. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 407 | |
25552 | Parthenocissus quinquefolia (L.) Planch. 2757 | Ojibwa 173 | smith32 20 | 411 | Food 1 | Special Food 47 | Root cooked and given as a special food by Winabojo. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 411 |
25553 | Parthenocissus quinquefolia (L.) Planch. 2757 | Ojibwa 173 | smith32 20 | 411 | Food 1 | Root cooked and eaten. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 411 | |
26328 | Phaseolus lunatus L. 2871 | Ojibwa 173 | smith32 20 | 406 | Food 1 | Vegetable 31 | The Ojibwe claim to have originally had the lima bean, but that is doubtful. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 406 |
26359 | Phaseolus vulgaris L. 2873 | Ojibwa 173 | smith32 20 | 406 | Food 1 | Vegetable 31 | Original source of all best commercial pole beans, used alone or in many peculiar combinations. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 406 |
26360 | Phaseolus vulgaris L. 2873 | Ojibwa 173 | smith32 20 | 406 | Food 1 | Vegetable 31 | Similar to the white man's Navy bean. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 406 |
28256 | Pinus strobus L. 2977 | Ojibwa 173 | smith32 20 | 407 | Food 1 | Young staminate catkins of this pine cooked for food and stewed with meat. One might think this would taste rather like pitch, but they assured the writer that is was sweet and had no pitchy flavor. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 407 | |
29408 | Populus deltoides ssp. monilifera (Ait.) Eckenwalder 3100 | Ojibwa 173 | r28 8 | 243 | Food 1 | Buds and seed capsules used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 243 | |
29500 | Populus grandidentata Michx. 3103 | Ojibwa 173 | smith32 20 | 410 | Food 1 | Cambium layer scraped, boiled and eaten, something like eggs. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410 | |
30276 | Prunus americana Marsh. 3160 | Ojibwa 173 | r28 8 | 235 | Food 1 | Dried Food 4 | Fruit dried for winter use. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30277 | Prunus americana Marsh. 3160 | Ojibwa 173 | r28 8 | 235 | Food 1 | Fruit 52 | Fruit eaten fresh. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30278 | Prunus americana Marsh. 3160 | Ojibwa 173 | r28 8 | 235 | Food 1 | Soup 56 | Dried fruit ground into a flour and used to make soup. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30461 | Prunus nigra Ait. 3171 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Fruit 52 | Large quantities of plums found in thickets and gathered for food. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
30462 | Prunus nigra Ait. 3171 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Preserves 1 | Large quantities of plums found in thickets and gathered for preserves. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
30505 | Prunus pensylvanica L. f. 3172 | Ojibwa 173 | r28 8 | 235 | Food 1 | Dried Food 4 | Fruit dried for winter use. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30506 | Prunus pensylvanica L. f. 3172 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Fruit 52 | Berries used for food. The pin cherry was abundant around the Flambeau Reservation and the Ojibwe were fond of it. It was an education in itself to see a group of Ojibwe women working on mats with a supply of fruit laden branches beside them. With one hand they would start a stream of berries into the mouth and the stream of cherry stones ejected from the other corner of the mouth seemed ceaseless. The Pillager Ojibwe also had the tree and used it is the same manner. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
30507 | Prunus pensylvanica L. f. 3172 | Ojibwa 173 | r28 8 | 235 | Food 1 | Fruit 52 | Fruit eaten fresh. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30508 | Prunus pensylvanica L. f. 3172 | Ojibwa 173 | r28 8 | 235 | Food 1 | Soup 56 | Dried fruit ground into a flour and used to make soup. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30547 | Prunus pumila L. 3174 | Ojibwa 173 | ahj81 135 | 2221 | Food 1 | Dried Food 4 | Fruit used dried. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2221 |
30548 | Prunus pumila L. 3174 | Ojibwa 173 | ahj81 135 | 2221 | Food 1 | Fruit 52 | Fruit used fresh. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2221 |
30549 | Prunus pumila L. 3174 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Fruit 52 | This species was plentiful on sandy openings in the forest and the fruit gathered for food. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
30651 | Prunus serotina Ehrh. 3177 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Beverage 27 | Ripe cherries used to make whiskey. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
30652 | Prunus serotina Ehrh. 3177 | Ojibwa 173 | r28 8 | 235 | Food 1 | Dried Food 4 | Fruit dried for winter use. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30653 | Prunus serotina Ehrh. 3177 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Dried Food 4 | This cherry was preferred to all other wild cherries and dried for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
Advanced export
JSON shape: default, array, newline-delimited, object
CREATE TABLE uses ( id INTEGER PRIMARY KEY NOT NULL, species INTEGER NOT NULL, tribe INTEGER NOT NULL, source INTEGER NOT NULL, pageno TEXT NOT NULL, use_category INTEGER, use_subcategory INTEGER, notes TEXT, rawsource TEXT NOT NULL, FOREIGN KEY(use_category) REFERENCES use_categories(id), FOREIGN KEY(use_subcategory) REFERENCES use_subcategories(id), FOREIGN KEY(tribe) REFERENCES tribes(id), FOREIGN KEY(species) REFERENCES species(id), FOREIGN KEY(source) REFERENCES sources(id) );