uses
Data source: Native American Ethnobotany Database · About: NAEB
11,078 rows where use_category = 1
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id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
1095 | Achillea sp. 44 | Aleut 5 | bt51 194 | 29 | Food 1 | Species used for food. | Bank, II, Theodore P., 1951, Botanical and Ethnobotanical Studies in the Aleutian Islands I. Aleutian Vegetation and Aleut Culture, Botanical and Ethnobotanical Studies Papers, Michigan Academy of Science, Arts and Letters, page 29 | |
1112 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Apache, Western 14 | b86 87 | 189 | Food 1 | Porridge 44 | Seeds ground, mixed with corn meal and water and made into a mush. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 189 |
1113 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Apache, White Mountain 15 | r29 45 | 149 | Food 1 | Bread & Cake 2 | Seeds ground and used to make bread and pones. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 149 |
1114 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Apache, White Mountain 15 | r29 45 | 157 | Food 1 | Fodder 50 | Plant used for hay. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 157 |
1115 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Apache, White Mountain 15 | r29 45 | 149 | Food 1 | Porridge 44 | Seeds ground, mixed with meal and water and eaten as mush. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 149 |
1116 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Apache, White Mountain 15 | r29 45 | 157 | Food 1 | Seeds used for food. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 157 | |
1118 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Gosiute 79 | c11 38 | 375 | Food 1 | Seeds formerly used for food. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 375 | |
1119 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Havasupai 89 | ws85 2 | 66 | Food 1 | Bread & Cake 2 | Seeds parched, ground fine, boiled, thickened, made into balls and eaten as dumplings. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
1120 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Havasupai 89 | ws85 2 | 73 | Food 1 | Soup 56 | Seeds and Indian millet seeds ground and used to make soup or mush. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 73 |
1121 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Havasupai 89 | ws85 2 | 67 | Food 1 | Staple 75 | Seeds ground and eaten as a ground or parched meal. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
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 |
1133 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Kawaiisu 106 | z81 60 | 46 | Food 1 | Staple 75 | Seeds pounded into a meal and eaten dry. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 46 |
1134 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Montana Indian 151 | b05 73 | 11 | Food 1 | Seeds used for food. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 11 | |
1135 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | e44 74 | 26 | Food 1 | Bread & Cake 2 | Ground seeds made into cakes. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 26 |
1136 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | steg41 119 | 223 | Food 1 | Bread & Cake 2 | Seeds ground and made into bread and dumplings. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
1137 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | h56 141 | 154 | Food 1 | Fodder 50 | Plant used as a fodder for both wild and domesticated animals. | Hocking, George M., 1956, Some Plant Materials Used Medicinally and Otherwise by the Navaho Indians in the Chaco Canyon, New Mexico, El Palacio 56:146-165, page 154 |
1138 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | h56 141 | 154 | Food 1 | Forage 5 | Plant used as a forage for both wild and domesticated animals. | Hocking, George M., 1956, Some Plant Materials Used Medicinally and Otherwise by the Navaho Indians in the Chaco Canyon, New Mexico, El Palacio 56:146-165, page 154 |
1139 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and made into gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
1140 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | h56 141 | 154 | Food 1 | Staple 75 | Ground seeds used for food. | Hocking, George M., 1956, Some Plant Materials Used Medicinally and Otherwise by the Navaho Indians in the Chaco Canyon, New Mexico, El Palacio 56:146-165, page 154 |
1141 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | c35 19 | 27 | Food 1 | Seeds used for 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 27 | |
1142 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo, Ramah 159 | v52 18 | 16 | Food 1 | Fodder 50 | Young plants used as horse feed. | Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 16 |
1143 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo, Ramah 159 | v52 18 | 16 | Food 1 | Porridge 44 | Seeds finely ground and cooked into a mush with milk or water. | Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 16 |
1144 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute 183 | m90 111 | 26-27 | Food 1 | Porridge 44 | Seeds ground into a meal for mush. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 26-27 |
1145 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute 183 | m90 111 | 32 | Food 1 | Sauce & Relish 7 | Ground seeds used for sauce. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 32 |
1146 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute 183 | m90 111 | 32 | Food 1 | Staple 75 | Ground seeds used for flour. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 32 |
1147 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute 183 | stew33 65 | 244 | Food 1 | Staple 75 | Roasted and ground into flour. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 244 |
1148 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute, Northern 185 | f89 50 | 46 | Food 1 | Porridge 44 | Seeds dried, winnowed, ground into a flour and used to make mush. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 46 |
1149 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute, Northern 185 | f89 50 | 46 | Food 1 | Soup 56 | Seeds dried, winnowed, ground into a flour and used to make soup. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 46 |
1150 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute, Northern 185 | f89 50 | 46 | Food 1 | Special Food 47 | Seeds considered a good food to eat when suffering from stomachaches, colic or aching bones. When a person was suffering from any of these sicknesses, Indian ricegrass seeds should have been the only food eaten. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 46 |
1151 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute, Northern 185 | f89 50 | 46 | Food 1 | Staple 75 | Seeds used as a staple food. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 46 |
1152 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute, Northern 185 | f89 50 | 46 | Food 1 | Winter Use Food 59 | Seeds stored for winter use. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 46 |
1153 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Zuni 291 | s15 6 | 67 | Food 1 | Staple 75 | Ground seeds used as a staple before the availability of corn. After the introduction of corn, the ground seeds were mixed with corn meal and made into steamed balls or pats. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
1154 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Zuni 291 | c35 19 | 27 | Food 1 | Used especially in earlier times as an important source of 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 27 | |
1155 | Achnatherum robustum (Vasey) Barkworth 47 | Navajo, Ramah 159 | v52 18 | 17 | Food 1 | Fodder 50 | Used for sheep and horse feed. | Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 17 |
1156 | Achnatherum speciosum (Trin. & Rupr.) Barkworth 48 | Kawaiisu 106 | z81 60 | 66 | Food 1 | Seeds used for food. When ripe in June, the grass was cut off in bunches, tied together with stems of the grass and thrown over the shoulder into the carrying basket suspended on one's back. Two procedures were used in preparing the seeds for food. First, the grass was spread out on a flat rock, where it was allowed to dry a half day and then threshed by burning. If the fire burned too quickly, green spear grass was added to slow it down. The burned stalks were stirred and lifted with a green stick so that the seeds would fall out. The seeds were gathered and winnowed by being poured from one basket to another. Boiled, the seeds swelled 'like rice.' A cupful would fill a pot. Second, the grass was dried for a day or two and the seeds beaten out. They would be boiled whole or first pounded to a meal and then cooked. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 66 | |
1157 | Achnatherum speciosum (Trin. & Rupr.) Barkworth 48 | Paiute 183 | stew33 65 | 243 | Food 1 | Porridge 44 | Seeds used to make mush. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 243 |
1172 | Acorus calamus L. 55 | Abnaki 1 | r47 84 | 175 | Food 1 | Roots used for food. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 175 | |
1275 | Acorus calamus L. 55 | Dakota 61 | g13i 91 | 359 | Food 1 | Dried root chewed for the agreeable taste. | Gilmore, Melvin R., 1913, Some Native Nebraska Plants With Their Uses by the Dakota, Collections of the Nebraska State Historical Society 17:358-70, page 359 | |
1308 | Acorus calamus L. 55 | Lakota 125 | r80 108 | 26 | Food 1 | Leaves and stalks used for food. | Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 26 | |
1330 | Acorus calamus L. 55 | Micmac 141 | sd51 182 | 258 | Food 1 | Beverage 27 | Used to make a beverage. | Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258 |
1513 | Adenostoma sparsifolium Torr. 67 | Cahuilla 24 | bs72 31 | 30 | Food 1 | Seeds used for food. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 30 | |
1523 | Adenostoma sparsifolium Torr. 67 | Coahuilla 42 | b67 168 | 77 | Food 1 | Seeds used for food. | Barrows, David Prescott, 1967, The Ethno-Botany of the Coahuilla Indians of Southern California, Banning CA. Malki Museum Press. Originally Published 1900, page 77 | |
1604 | Aesculus californica (Spach) Nutt. 73 | Costanoan 50 | b84 16 | 252 | Food 1 | Fruit 52 | Fruit used for food. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 252 |
1607 | Aesculus californica (Spach) Nutt. 73 | Kawaiisu 106 | z81 60 | 10 | Food 1 | Bread & Cake 2 | Seeds pounded, leached, boiled into a mush, made into a cake and eaten with meat. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
1612 | Aesculus californica (Spach) Nutt. 73 | Mendocino Indian 137 | c02 89 | 366 | Food 1 | Forage 5 | Fruits eaten by squirrels as forage. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 366 |
1613 | Aesculus californica (Spach) Nutt. 73 | Mendocino Indian 137 | c02 89 | 366 | Food 1 | Fruit 52 | Fruits roasted and eaten cold without salt. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 366 |
1615 | Aesculus californica (Spach) Nutt. 73 | Miwok 144 | bg33 100 | 148 | Food 1 | Soup 56 | Roasted, peeled nuts ground into a meal and used to make soup. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 148 |
1616 | Aesculus californica (Spach) Nutt. 73 | Miwok 144 | bg33 100 | 148 | Food 1 | Winter Use Food 59 | Nuts stored for long periods and resorted to only when the acorn crop failed. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 148 |
1617 | Aesculus californica (Spach) Nutt. 73 | Modesse 145 | m66 109 | 223 | Food 1 | Starvation Food 113 | Nuts eaten in times of need. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 223 |
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 | |
1623 | Aesculus californica (Spach) Nutt. 73 | Tubatulabal 269 | v38 137 | 15 | Food 1 | Nuts used for food. | Voegelin, Ermine W., 1938, Tubatulabal Ethnography, Anthropological Records 2(1):1-84, page 15 | |
1624 | Aesculus californica (Spach) Nutt. 73 | Yana 282 | ss43 181 | 251 | Food 1 | Staple 75 | Nuts ground into a fine meal and eaten. | Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 251 |
1625 | Aesculus californica (Spach) Nutt. 73 | Yuki 287 | c57ii 69 | 85 | Food 1 | Nut meats mashed and used for food. | Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 85 | |
1661 | Agaricus campestris 81 | Delaware 62 | t72 97 | 60 | Food 1 | Salted, boiled or fried in fat and used for food. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 60 | |
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 |
1664 | Agaricus sp. 83 | Thompson 259 | steed28 33 | 483 | Food 1 | Dried Food 4 | Plant strung, dried, cut, peeled and eaten raw or roasted. | Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 483 |
1676 | Agastache foeniculum (Pursh) Kuntze 84 | Cheyenne 33 | g72 39 | 186 | Food 1 | Beverage 27 | Leaves used to make tea. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 186 |
1683 | Agastache foeniculum (Pursh) Kuntze 84 | Cree, Woodlands 58 | l85 47 | 26 | Food 1 | Beverage 27 | Leaves added to store bought tea to improve the flavor. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 26 |
1684 | Agastache foeniculum (Pursh) Kuntze 84 | Dakota 61 | g19 17 | 113 | Food 1 | Beverage 27 | Leaves used to make a hot, tea like beverage taken with meals. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1685 | Agastache foeniculum (Pursh) Kuntze 84 | Dakota 61 | g19 17 | 113 | Food 1 | Sweetener 135 | Plant used as a sweetening flavor in cooking. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1686 | Agastache foeniculum (Pursh) Kuntze 84 | Lakota 125 | r80 108 | 49 | Food 1 | Beverage 27 | Used to make tea. | Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 49 |
1687 | Agastache foeniculum (Pursh) Kuntze 84 | Omaha 177 | g19 17 | 113 | Food 1 | Beverage 27 | Leaves used to make a hot, tea like beverage taken with meals. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1688 | Agastache foeniculum (Pursh) Kuntze 84 | Omaha 177 | g19 17 | 113 | Food 1 | Sweetener 135 | Plant used as a sweetening flavor in cooking. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1689 | Agastache foeniculum (Pursh) Kuntze 84 | Pawnee 190 | g19 17 | 113 | Food 1 | Beverage 27 | Leaves used to make a hot, tea like beverage taken with meals. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1690 | Agastache foeniculum (Pursh) Kuntze 84 | Pawnee 190 | g19 17 | 113 | Food 1 | Sweetener 135 | Plant used as a sweetening flavor in cooking. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1691 | Agastache foeniculum (Pursh) Kuntze 84 | Ponca 205 | g19 17 | 113 | Food 1 | Beverage 27 | Leaves used to make a hot, tea like beverage taken with meals. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1692 | Agastache foeniculum (Pursh) Kuntze 84 | Ponca 205 | g19 17 | 113 | Food 1 | Sweetener 135 | Plant used as a sweetening flavor in cooking. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1693 | Agastache foeniculum (Pursh) Kuntze 84 | Winnebago 280 | g19 17 | 113 | Food 1 | Beverage 27 | Leaves used to make a hot, tea like beverage taken with meals. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1694 | Agastache foeniculum (Pursh) Kuntze 84 | Winnebago 280 | g19 17 | 113 | Food 1 | Sweetener 135 | Plant used as a sweetening flavor in cooking. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1696 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Acoma 2 | c35 19 | 34 | Food 1 | Spice 86 | Leaves used for flavoring. | 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 34 |
1697 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Apache 10 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1698 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Comanche 48 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1699 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Keres, Western 107 | swank32 79 | 24 | Food 1 | Spice 86 | Leaves mixed with meat for seasoning. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 24 |
1700 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Laguna 124 | c35 19 | 34 | Food 1 | Spice 86 | Leaves used for flavoring. | 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 34 |
1701 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Mohave 147 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1708 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Paiute 183 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1709 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Papago 188 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1711 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Ute 272 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1712 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Yuma 288 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1715 | Agastache urticifolia (Benth.) Kuntze 88 | Gosiute 79 | c11 38 | 374 | Food 1 | Seeds formerly used for food. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 374 | |
1726 | Agave americana L. 89 | Apache 10 | c35 19 | 10 | Food 1 | Dried Food 4 | Heads and young leaves roasted, sun dried and used immediately or stored. | 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 |
1727 | Agave americana L. 89 | Apache 10 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1728 | Agave americana L. 89 | Apache, White Mountain 15 | r29 45 | 145 | Food 1 | Beverage 27 | 'Hearts' and roots pit baked, crushed and fermented into an intoxicating beverage. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 145 |
1729 | Agave americana L. 89 | Apache, White Mountain 15 | r29 45 | 155 | Food 1 | Tubers pit baked and eaten. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 155 | |
1730 | Agave americana L. 89 | Apache, White Mountain 15 | r29 45 | 145 | Food 1 | Winter Use Food 59 | Tubers pit baked and stored for future use. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 145 |
1731 | Agave americana L. 89 | Comanche 48 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1732 | Agave americana L. 89 | Mohave 147 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1733 | Agave americana L. 89 | Paiute 183 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
1736 | Agave americana L. 89 | Papago 188 | c35 19 | 10 | Food 1 | Staple 75 | Used as one of the most important foods. | 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 |
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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) );