uses
Data source: Native American Ethnobotany Database · About: NAEB
807 rows where tribe = 95 sorted by use_category
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id | species | tribe | source | pageno | use_category ▼ | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
1122 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | n43 184 | 20 | Food 1 | Bread & Cake 2 | Seeds ground with corn into fine meal and used to make tortilla bread. | Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 20 |
1123 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | vest40 126 | 158 | Food 1 | Staple 75 | Ground seeds used to make meal. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 158 |
1124 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | vest40 126 | 158 | Food 1 | Staple 75 | Ground seeds used to make meal. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 158 |
1125 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | vest40 126 | 158 | Food 1 | Staple 75 | Ground seeds used to make meal. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 158 |
1126 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | j38 191 | 43 | Food 1 | Starvation Food 113 | Plants formerly used for food during famines. | Jones, Volney H., 1938, An Ancient Food Plant of the Southwest and Plateau Regions, El Palacio 44:41-53, page 43 |
1127 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | j38 191 | 43 | Food 1 | Starvation Food 113 | Plants formerly used for food during famines. | Jones, Volney H., 1938, An Ancient Food Plant of the Southwest and Plateau Regions, El Palacio 44:41-53, page 43 |
1128 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | j38 191 | 43 | Food 1 | Starvation Food 113 | Plants formerly used for food during famines. | Jones, Volney H., 1938, An Ancient Food Plant of the Southwest and Plateau Regions, El Palacio 44:41-53, page 43 |
1129 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | j38 191 | 43 | Food 1 | Starvation Food 113 | Plants formerly used for food during famines. | Jones, Volney H., 1938, An Ancient Food Plant of the Southwest and Plateau Regions, El Palacio 44:41-53, page 43 |
1130 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | j38 191 | 43 | Food 1 | Starvation Food 113 | Plants formerly used for food during famines. | Jones, Volney H., 1938, An Ancient Food Plant of the Southwest and Plateau Regions, El Palacio 44:41-53, page 43 |
1131 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | c74 82 | 338 | Food 1 | Starvation Food 113 | Seeds eaten, especially in time of famine. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 338 |
1132 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Hopi 95 | w39 37 | 65 | Food 1 | Starvation Food 113 | Seeds used during famines. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 65 |
2124 | Allium cernuum Roth 141 | Hopi 95 | w39 37 | 70 | Food 1 | Spice 86 | Used for flavoring before the introduction of the cultivated onion. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70 |
2125 | Allium cernuum Roth 141 | Hopi 95 | n43 184 | 20 | Food 1 | Eaten raw with cornmeal dumplings or fresh piki bread. | Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 20 | |
2172 | Allium cernuum var. obtusum Cockerell ex J.F. Macbr. 142 | Hopi 95 | rhf16 61 | 53 | Food 1 | Bulbs washed and eaten raw with broken waferbread dipped in water. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 53 | |
2173 | Allium cernuum var. obtusum Cockerell ex J.F. Macbr. 142 | Hopi 95 | c35 19 | 15 | Food 1 | Dipped in water with broken wafer bread and eaten raw. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 15 | |
2190 | Allium geyeri S. Wats. 147 | Hopi 95 | w39 37 | 70 | Food 1 | Spice 86 | Used for flavoring before the introduction of the cultivated onion. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70 |
2191 | Allium geyeri S. Wats. 147 | Hopi 95 | n43 184 | 20 | Food 1 | Eaten raw with cornmeal dumplings or fresh piki bread. | Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 20 | |
2318 | Allium vineale L. 166 | Hopi 95 | vest40 126 | 159 | Food 1 | Bulb used for food. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 159 | |
2693 | Amaranthus acanthochiton Sauer 183 | Hopi 95 | w39 37 | 74 | Food 1 | Starvation Food 113 | Used numerous times to ward off famines. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 |
2694 | Amaranthus acanthochiton Sauer 183 | Hopi 95 | c35 19 | 10 | Food 1 | Vegetable 31 | Cooked as greens. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 10 |
2695 | Amaranthus acanthochiton Sauer 183 | Hopi 95 | w39 37 | 74 | Food 1 | Vegetable 31 | Cooked with meat and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 |
2702 | Amaranthus arenicola I.M. Johnston 185 | Hopi 95 | vest40 126 | 162 | Food 1 | Boiled with meat. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 162 | |
2703 | Amaranthus arenicola I.M. Johnston 185 | Hopi 95 | vest40 126 | 162 | Food 1 | Boiled with meat. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 162 | |
2704 | Amaranthus arenicola I.M. Johnston 185 | Hopi 95 | f96 72 | 18 | Food 1 | Leaves boiled and eaten with meat. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18 | |
2709 | Amaranthus blitoides S. Wats. 186 | Hopi 95 | vest40 126 | 162 | Food 1 | Porridge 44 | Ground seeds used to make mush. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 162 |
2710 | Amaranthus blitoides S. Wats. 186 | Hopi 95 | w39 37 | 74 | Food 1 | Seeds eaten for food. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 | |
2711 | Amaranthus blitoides S. Wats. 186 | Hopi 95 | f96 72 | 18 | Food 1 | Seeds formerly prized as a food. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18 | |
2712 | Amaranthus blitoides S. Wats. 186 | Hopi 95 | c35 19 | 22 | Food 1 | Seeds used as food. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 22 | |
2713 | Amaranthus blitoides S. Wats. 186 | Hopi 95 | w39 37 | 74 | Food 1 | Vegetable 31 | Cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 |
2740 | Amaranthus cruentus L. 188 | Hopi 95 | w39 37 | 74 | Food 1 | Cooking Agent 131 | Heads dried and used as a brilliant pink dye for wafer bread. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 |
2741 | Amaranthus cruentus L. 188 | Hopi 95 | f96 72 | 18 | Food 1 | Cooking Agent 131 | Plant used as a red coloring for paper bread distributed at katcina exhibitions. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18 |
2793 | Amaranthus powellii S. Wats. 192 | Hopi 95 | c74 82 | 283 | Food 1 | Seeds used for food. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 283 | |
2794 | Amaranthus powellii S. Wats. 192 | Hopi 95 | c74 82 | 283 | Food 1 | Vegetable 31 | Leaves used as greens. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 283 |
5130 | Artemisia dracunculus L. 395 | Hopi 95 | f96 72 | 19 | Food 1 | Leaves baked between hot stones, dipped in salted water and eaten. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 19 | |
5131 | Artemisia dracunculus L. 395 | Hopi 95 | c35 19 | 25 | Food 1 | Leaves boiled or roasted between hot, flat stones and eaten. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 25 | |
5269 | Artemisia frigida Willd. 397 | Hopi 95 | vest40 126 | 167 | Food 1 | Spice 86 | Used with sweet corn when roasting. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 167 |
6217 | Asclepias speciosa Torr. 442 | Hopi 95 | vest40 126 | 164 | Food 1 | Boiled with meat. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 164 | |
6366 | Asclepias verticillata L. 448 | Hopi 95 | f96 72 | 18 | Food 1 | Leaves and young shoots boiled with meat and eaten. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18 | |
6479 | Astragalus ceramicus Sheldon 468 | Hopi 95 | c74 82 | 291 | Food 1 | Candy 85 | Sweet roots eaten by children. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 291 |
6480 | Astragalus ceramicus var. ceramicus 469 | Hopi 95 | f96 72 | 16 | Food 1 | Candy 85 | Roots eaten as a sweet. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 16 |
6481 | Astragalus ceramicus var. filifolius (Gray) F.J. Herm. 470 | Hopi 95 | w39 37 | 79 | Food 1 | Sweet roots dug up and eaten by children. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 79 | |
6594 | Atriplex argentea Nutt. 501 | Hopi 95 | vest40 126 | 160 | Food 1 | Boiled with meat. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 160 | |
6595 | Atriplex argentea Nutt. 501 | Hopi 95 | f96 72 | 21 | Food 1 | Leaves boiled and eaten with fat. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 21 | |
6596 | Atriplex argentea Nutt. 501 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6618 | Atriplex canescens (Pursh) Nutt. 503 | Hopi 95 | vest40 126 | 160 | Food 1 | Substitution Food 112 | Ashes used instead of baking soda. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 160 |
6619 | Atriplex canescens (Pursh) Nutt. 503 | Hopi 95 | vest40 126 | 160 | Food 1 | Substitution Food 112 | Ashes used instead of baking soda. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 160 |
6657 | Atriplex confertifolia (Torr. & Fr‚m.) S. Wats. 504 | Hopi 95 | f96 72 | 20 | Food 1 | Pie & Pudding 88 | Leaves boiled in water, the water mixed with corn meal and baked into a pudding. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20 |
6658 | Atriplex confertifolia (Torr. & Fr‚m.) S. Wats. 504 | Hopi 95 | c35 19 | 17 | Food 1 | Pie & Pudding 88 | Scented leaves boiled and water mixed with cornmeal to make a pudding. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 17 |
6659 | Atriplex confertifolia (Torr. & Fr‚m.) S. Wats. 504 | Hopi 95 | c74 82 | 293 | Food 1 | Spice 86 | Plant used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 293 |
6660 | Atriplex confertifolia (Torr. & Fr‚m.) S. Wats. 504 | Hopi 95 | vest40 126 | 160 | Food 1 | Boiled with meat. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 160 | |
6661 | Atriplex confertifolia (Torr. & Fr‚m.) S. Wats. 504 | Hopi 95 | vest40 126 | 160 | Food 1 | Boiled with meat. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 160 | |
6662 | Atriplex confertifolia (Torr. & Fr‚m.) S. Wats. 504 | Hopi 95 | c74 82 | 293 | Food 1 | Vegetable 31 | Plant used for greens. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 293 |
6663 | Atriplex confertifolia (Torr. & Fr‚m.) S. Wats. 504 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6698 | Atriplex obovata Moq. 510 | Hopi 95 | c74 82 | 293 | Food 1 | Spice 86 | Plant used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 293 |
6699 | Atriplex obovata Moq. 510 | Hopi 95 | c74 82 | 293 | Food 1 | Vegetable 31 | Plant used for greens. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 293 |
6700 | Atriplex obovata Moq. 510 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6708 | Atriplex powellii S. Wats. 512 | Hopi 95 | c35 19 | 18 | Food 1 | Salty leaves boiled and eaten with fat. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 18 | |
6709 | Atriplex powellii S. Wats. 512 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6718 | Atriplex saccaria S. Wats. 514 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
7338 | Bidens amplectens Sherff 586 | Hopi 95 | vest40 126 | 168 | Food 1 | Beverage 27 | Used to make coffee. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 168 |
7435 | Bouteloua gracilis (Willd. ex Kunth) Lag. ex Griffiths 608 | Hopi 95 | w39 37 | 64 | Food 1 | Forage 5 | Used as an important forage grass. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 64 |
7703 | Calochortus aureus S. Wats. 669 | Hopi 95 | vest40 126 | 159 | Food 1 | Bulbs and flowers eaten. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 159 | |
7704 | Calochortus aureus S. Wats. 669 | Hopi 95 | f96 72 | 18 | Food 1 | Roots eaten raw. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18 | |
7754 | Calochortus nuttallii Torr. & Gray 677 | Hopi 95 | c74 82 | 295 | Food 1 | Candy 85 | Raw roots filled with sugar and eaten by children in early spring. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 295 |
7755 | Calochortus nuttallii Torr. & Gray 677 | Hopi 95 | c74 82 | 295 | Food 1 | Seeds and flowers ground to make yellow pollen. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 295 | |
7976 | Capsicum annuum L. 724 | Hopi 95 | w39 37 | 88 | Food 1 | Dried Food 4 | Fruits strung and dried for winter use. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 88 |
7977 | Capsicum annuum L. 724 | Hopi 95 | w39 37 | 88 | Food 1 | Spice 86 | Dried peppers crushed and used as flavoring for food. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 88 |
8251 | Carthamus tinctorius L. 760 | Hopi 95 | f96 72 | 20 | Food 1 | Cooking Agent 131 | Flowers used as a yellow coloring for paper bread. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20 |
8252 | Carthamus tinctorius L. 760 | Hopi 95 | w39 37 | 95 | Food 1 | Cooking Agent 131 | Flowers used to color wafer bread yellow. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 95 |
8480 | Castilleja linariifolia Benth. 788 | Hopi 95 | vest40 126 | 166 | Food 1 | Flowers eaten as food. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 166 | |
9388 | Chenopodium album L. 894 | Hopi 95 | vest40 126 | 160 | Food 1 | Porridge 44 | Ground seeds used to make mush. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 160 |
9389 | Chenopodium album L. 894 | Hopi 95 | w39 37 | 73 | Food 1 | Boiled and eaten with other foods. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 | |
9390 | Chenopodium album L. 894 | Hopi 95 | f96 72 | 18 | Food 1 | Leaves boiled and eaten with fat. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18 | |
9391 | Chenopodium album L. 894 | Hopi 95 | c35 19 | 16 | Food 1 | Leaves cooked with meat. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 16 | |
9491 | Chenopodium fremontii S. Wats. 899 | Hopi 95 | vest40 126 | 161 | Food 1 | Porridge 44 | Ground seeds used to make mush. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 161 |
9492 | Chenopodium fremontii S. Wats. 899 | Hopi 95 | c74 82 | 300 | Food 1 | Spice 86 | Leaves used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 300 |
9493 | Chenopodium fremontii S. Wats. 899 | Hopi 95 | c74 82 | 300 | Food 1 | Vegetable 31 | Leaves cooked alone as greens or boiled and eaten with a number of other foods. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 300 |
9500 | Chenopodium graveolens Willd. 900 | Hopi 95 | f96 72 | 18 | Food 1 | Bread & Cake 2 | Seeds ground, mixed with corn meal and made into small dumplings wrapped in corn husks. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18 |
9511 | Chenopodium incanum (S. Wats.) Heller 902 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
9521 | Chenopodium leptophyllum (Moq.) Nutt. ex S. Wats. 903 | Hopi 95 | vest40 126 | 161 | Food 1 | Porridge 44 | Ground seeds used to make mush. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 161 |
9802 | Chrysothamnus viscidiflorus (Hook.) Nutt. 935 | Hopi 95 | c74 82 | 302 | Food 1 | Spice 86 | Plant used as a herb. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 302 |
10070 | Citrullus lanatus var. lanatus 979 | Hopi 95 | w39 37 | 92 | Food 1 | Cooking Agent 131 | Seeds ground and used to oil the 'piki' stones. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 92 |
10071 | Citrullus lanatus var. lanatus 979 | Hopi 95 | w39 37 | 92 | Food 1 | Staple 75 | Eaten and considered to be almost a staple food. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 92 |
10072 | Citrullus lanatus var. lanatus 979 | Hopi 95 | w39 37 | 92 | Food 1 | Seeds parched and eaten with parched corn and 'piki.' | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 92 | |
10298 | Cleome serrulata Pursh 1026 | Hopi 95 | f96 72 | 16 | Food 1 | Leaves and flowers boiled and used for food. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 16 | |
10299 | Cleome serrulata Pursh 1026 | Hopi 95 | w39 37 | 77 | Food 1 | Young plants boiled for food. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77 | |
10300 | Cleome serrulata Pursh 1026 | Hopi 95 | c35 19 | 24 | Food 1 | Vegetable 31 | Plants boiled and eaten like spinach. This plant was so important economically that it was listed in songs with corn, pumpkins and cotton, the three main cultivated plants. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 24 |
10740 | Coriandrum sativum L. 1086 | Hopi 95 | f96 72 | 20 | Food 1 | Sauce & Relish 7 | Plant dipped into a stew and eaten as a condiment. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20 |
10741 | Coriandrum sativum L. 1086 | Hopi 95 | w39 37 | 86 | Food 1 | Spice 86 | Used as flavoring in cooking. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 86 |
10742 | Coriandrum sativum L. 1086 | Hopi 95 | vest40 126 | 164 | Food 1 | Dipped into water, eaten raw and green. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 164 | |
11502 | Croton texensis (Klotzsch) Muell.-Arg. 1146 | Hopi 95 | w39 37 | 84 | Food 1 | Fodder 50 | Used as food for wild doves. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 84 |
11554 | Cucumis melo L. 1157 | Hopi 95 | w39 37 | 93 | Food 1 | Dried Food 4 | Rind removed, meat pressed flat or stripped, wrapped into bundles and dried. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 |
11555 | Cucumis melo L. 1157 | Hopi 95 | w39 37 | 93 | Food 1 | Eaten fresh. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 | |
11643 | Cucurbita maxima Duchesne 1162 | Hopi 95 | w39 37 | 93 | Food 1 | Species used for food. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 | |
11668 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Hopi 95 | w39 37 | 93 | Food 1 | Cooking Agent 131 | Seeds used to oil the 'piki' stones. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 |
11669 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Hopi 95 | w39 37 | 93 | Food 1 | Dried Food 4 | Meat cut spirally, wound into long bundles, tied in pairs and dried for winter use. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 |
11670 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Hopi 95 | w39 37 | 93 | Food 1 | Special Food 47 | Flowers used to make special foods. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 |
11671 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Hopi 95 | w39 37 | 93 | Food 1 | Meat boiled or baked. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 | |
11672 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Hopi 95 | w39 37 | 93 | Food 1 | Seeds roasted and eaten. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 | |
11803 | Cycloloma atriplicifolium (Spreng.) Coult. 1178 | Hopi 95 | vest40 126 | 161 | Food 1 | Porridge 44 | Ground seeds used to make mush. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 161 |
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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) );