uses
Data source: Native American Ethnobotany Database · About: NAEB
11,078 rows where use_category = 1 sorted by rawsource descending
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id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource ▲ |
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44008 | Yucca brevifolia Engelm. 4227 | Kawaiisu 106 | z81 60 | 69 | Food 1 | Dried Food 4 | Fruit pit roasted, mashed, dried and stored for future use. Yucca supplies food in two forms. In the early spring, the apical meristem--the 'heart' or 'cabbage' --was removed with the aid of an oak or a juniper shaft having a shovel like cutting edge at one end. The 'cabbage' was roasted in a pit about three feet deep and perhaps five feet in diameter. A large stone was placed in the center of the pit with smaller stones radiating out from the center. Firewood--preferably Douglas oak--was thrown in and the hot fire burned for a half-day. From time to time more stones--and probably wood--were added. As the fire died down, it was covered with sand or dirt to about ground level, leaving a small aperture in the center. The sand was tapped down, causing flames to shoot out of the hole. Then a layer of dry pine needles was put on and the 'cabbages,' having been skinned, placed on top. Two or three families shared the same oven. the direction in which 'cabbages' were laid identified the owner. Another layer of dry pine needles apparently mixed with silky California broom covered the 'cabbages.' More sand or dirt, patted down and smoothed with a basketry tray, completed the mound, which would now reach a height of five feet but which settled in the roasting process. The roasting continued for two nights, during which no sexual intercourse was permitted. Otherwise it was said that 'it won't cook.' When the 'cabbages' were pulled out, they were so hot they burned the hands. They were cooled before they were eaten. To be stored, they were pulled apart, mashed a little and dried. They could not be dried or stored uncooked. After storage they were soaked and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 |
44009 | Yucca brevifolia Engelm. 4227 | Kawaiisu 106 | z81 60 | 69 | Food 1 | Fruit 52 | Fruit pit roasted and eaten. Yucca supplies food in two forms. In the early spring, the apical meristem--the 'heart' or 'cabbage' --was removed with the aid of an oak or a juniper shaft having a shovel like cutting edge at one end. The 'cabbage' was roasted in a pit about three feet deep and perhaps five feet in diameter. A large stone was placed in the center of the pit with smaller stones radiating out from the center. Firewood--preferably Douglas oak--was thrown in and the hot fire burned for a half-day. From time to time more stones--and probably wood--were added. As the fire died down, it was covered with sand or dirt to about ground level, leaving a small aperture in the center. The sand was tapped down, causing flames to shoot out of the hole. Then a layer of dry pine needles was put on and the 'cabbages,' having been skinned, placed on top. Two or three families shared the same oven. the direction in which 'cabbages' were laid identified the owner. Another layer of dry pine needles apparently mixed with silky California broom covered the 'cabbages.' More sand or dirt, patted down and smoothed with a basketry tray, completed the mound, which would now reach a height of five feet but which settled in the roasting process. The roasting continued for two nights, during which no sexual intercourse was permitted. Otherwise it was said that 'it won't cook.' When the 'cabbages' were pulled out, they were so hot they burned the hands. They were cooled before they were eaten. To be stored, they were pulled apart, mashed a little and dried. They could not be dried or stored uncooked. After storage they were soaked and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 |
44292 | Yucca whipplei var. caespitosa M.E. Jones 4239 | Kawaiisu 106 | z81 60 | 69 | Food 1 | Dried Food 4 | Apical meristems pit roasted, mashed, dried and stored for future use. Yucca supplies food in two forms. In the early spring, the apical meristem--the 'heart' or 'cabbage' --was removed with the aid of an oak or a juniper shaft having a shovel like cutting edge at one end. The 'cabbage' was roasted in a pit about three feet deep and perhaps five feet in diameter. A large stone was placed in the center of the pit with smaller stones radiating out from the center. Firewood--preferably Douglas oak--was thrown in and the hot fire burned for a half-day. From time to time more stones--and probably wood--were added. As the fire died down, it was covered with sand or dirt to about ground level, leaving a small aperture in the center. The sand was tapped down, causing flames to shoot out of the hole. Then a layer of dry pine needles was put on and the 'cabbages,' having been skinned, placed on top. Two or three families shared the same oven. the direction in which 'cabbages' were laid identified the owner. Another layer of dry pine needles apparently mixed with silky California broom covered the 'cabbages.' More sand or dirt, patted down and smoothed with a basketry tray, completed the mound, which would now reach a height of five feet but which settled in the roasting process. The roasting continued for two nights, during which no sexual intercourse was permitted. Otherwise it was said that 'it won't cook.' When the 'cabbages' were pulled out, they were so hot they burned the hands. They were cooled before they were eaten. To be stored, they were pulled apart, mashed a little and dried. They could not be dried or stored uncooked. After storage they were soaked and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 |
44293 | Yucca whipplei var. caespitosa M.E. Jones 4239 | Kawaiisu 106 | z81 60 | 69 | Food 1 | Apical meristems pit roasted and eaten. Yucca supplies food in two forms. In the early spring, the apical meristem--the 'heart' or 'cabbage' --was removed with the aid of an oak or a juniper shaft having a shovel like cutting edge at one end. The 'cabbage' was roasted in a pit about three feet deep and perhaps five feet in diameter. A large stone was placed in the center of the pit with smaller stones radiating out from the center. Firewood--preferably Douglas oak--was thrown in and the hot fire burned for a half-day. From time to time more stones--and probably wood--were added. As the fire died down, it was covered with sand or dirt to about ground level, leaving a small aperture in the center. The sand was tapped down, causing flames to shoot out of the hole. Then a layer of dry pine needles was put on and the 'cabbages,' having been skinned, placed on top. Two or three families shared the same oven. the direction in which 'cabbages' were laid identified the owner. Another layer of dry pine needles apparently mixed with silky California broom covered the 'cabbages.' More sand or dirt, patted down and smoothed with a basketry tray, completed the mound, which would now reach a height of five feet but which settled in the roasting process. The roasting continued for two nights, during which no sexual intercourse was permitted. Otherwise it was said that 'it won't cook.' When the 'cabbages' were pulled out, they were so hot they burned the hands. They were cooled before they were eaten. To be stored, they were pulled apart, mashed a little and dried. They could not be dried or stored uncooked. After storage they were soaked and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 | |
44294 | Yucca whipplei var. caespitosa M.E. Jones 4239 | Kawaiisu 106 | z81 60 | 69 | Food 1 | Stalks roasted, peeled and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 | |
40665 | Trifolium wormskioldii Lehm. 4016 | Kawaiisu 106 | z81 60 | 68 | Food 1 | Vegetable 31 | Green leaves eaten raw with salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 68 |
41132 | Typha domingensis Pers. 4048 | Kawaiisu 106 | z81 60 | 68 | Food 1 | Green seeds used for food. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 68 | |
41133 | Typha domingensis Pers. 4048 | Kawaiisu 106 | z81 60 | 68 | Food 1 | White stem bases and brown flowers eaten raw. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 68 | |
40565 | Trichostema lanceolatum Benth. 3995 | Kawaiisu 106 | z81 60 | 67 | Food 1 | Beverage 27 | Leaves used to make a nonmedicinal beverage. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 67 |
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 | |
38803 | Stachys albens Gray 3811 | Kawaiisu 106 | z81 60 | 65 | Food 1 | Spice 86 | Bunched leaves used as 'cork' for the basketry water bottle, 'it gives a good taste to the water.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 65 |
38836 | Stanleya pinnata (Pursh) Britt. 3818 | Kawaiisu 106 | z81 60 | 65 | Food 1 | Vegetable 31 | Leaves & stems boiled, squeezed out in cold water to remove the bitterness, fried in grease & eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 65 |
38911 | Stephanomeria pauciflora (Torr.) A. Nels. 3828 | Kawaiisu 106 | z81 60 | 65 | Food 1 | Candy 85 | Thick liquid used as chewing gum. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 65 |
13045 | Elymus multisetus M.E. Jones 1388 | Kawaiisu 106 | z81 60 | 64 | Food 1 | Porridge 44 | Seeds parched, pounded and cooked into a thin mush. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 64 |
37494 | Schoenoplectus tabernaemontani (K.C. Gmel.) Palla 3609 | Kawaiisu 106 | z81 60 | 63 | Food 1 | Tender, lower portions of the plant eaten raw. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 63 | |
36390 | Salvia columbariae Benth. 3557 | Kawaiisu 106 | z81 60 | 62 | Food 1 | Beverage 27 | Seeds parched, pounded, mixed with water and used as a beverage. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 62 |
36527 | Sambucus nigra ssp. caerulea (Raf.) R. Bolli 3565 | Kawaiisu 106 | z81 60 | 62 | Food 1 | Preserves 1 | Dried or fresh berries used to make jelly. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 62 |
35695 | Salix bonplandiana Kunth 3521 | Kawaiisu 106 | z81 60 | 61 | Food 1 | Candy 85 | Sticky, sweet substance relished like candy and honey. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 61 |
35800 | Salix exigua Nutt. 3527 | Kawaiisu 106 | z81 60 | 61 | Food 1 | Candy 85 | Sticky, sweet substance relished like candy and honey. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 61 |
33845 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Leaves eaten raw, usually with salt, or boiled and fried in grease and salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 | |
33987 | Rosa californica Cham. & Schlecht. 3422 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Fruit 52 | Fruit, a 'fleshy hip,' eaten ripe. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
34263 | Rosa woodsii var. ultramontana (S. Wats.) Jepson 3435 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Fruit 52 | Fruit, a 'fleshy hip,' eaten ripe. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
35287 | Rumex crispus L. 3485 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Porridge 44 | Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
35288 | Rumex crispus L. 3485 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Stems boiled with sugar or roasted, inner pulp pushed out of the burned skin and eaten hot or cold. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 | |
35372 | Rumex hymenosepalus Torr. 3487 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Porridge 44 | Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
35373 | Rumex hymenosepalus Torr. 3487 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Stems boiled with sugar or roasted, inner pulp pushed out of the burned skin and eaten hot or cold. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 | |
35457 | Rumex salicifolius Weinm. 3494 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Porridge 44 | Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
35458 | Rumex salicifolius Weinm. 3494 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Stems boiled with sugar or roasted, inner pulp pushed out of the burned skin and eaten hot or cold. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 | |
33395 | Ribes californicum Hook. & Arn. 3362 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Dried Food 4 | Berries dried in the shade for about a week and stored. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33396 | Ribes californicum Hook. & Arn. 3362 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Fruit 52 | Berries eaten fresh. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33397 | Ribes californicum Hook. & Arn. 3362 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Preserves 1 | Fresh berries boiled into a jelly. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33683 | Ribes quercetorum Greene 3390 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Dried Food 4 | Berries dried in the shade for about a week and stored. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33684 | Ribes quercetorum Greene 3390 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Fruit 52 | Berries eaten fresh. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33685 | Ribes quercetorum Greene 3390 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Preserves 1 | Fresh berries boiled into a jelly. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33689 | Ribes roezlii Regel 3391 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Dried Food 4 | Berries dried in the shade for about a week and stored. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33690 | Ribes roezlii Regel 3391 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Fruit 52 | Berries eaten fresh. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33691 | Ribes roezlii Regel 3391 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Preserves 1 | Fresh berries boiled into a jelly. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33772 | Ribes velutinum var. velutinum 3400 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Dried Food 4 | Berries dried in the shade for about a week and stored. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33773 | Ribes velutinum var. velutinum 3400 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Fruit 52 | Berries eaten fresh. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
33774 | Ribes velutinum var. velutinum 3400 | Kawaiisu 106 | z81 60 | 59 | Food 1 | Preserves 1 | Fresh berries boiled into a jelly. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 59 |
15077 | Frangula californica ssp. tomentella (Benth.) Kartesz & Gandhi 1646 | Kawaiisu 106 | z81 60 | 58 | Food 1 | Fruit 52 | Fruit eaten fresh. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 58 |
31946 | Quercus chrysolepis Liebm. 3255 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Bread & Cake 2 | Acorns made into a fine meal, cooked into a mush and allowed to stand and harden into a 'cake.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31947 | Quercus chrysolepis Liebm. 3255 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31948 | Quercus chrysolepis Liebm. 3255 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Winter Use Food 59 | Acorns stored for future use. Acorns were stored in several different ways. The granaries, elevated about a foot above the ground to keep out rodents, were made of hardwood poles, usually oak, with sides, top and bottom covered with bark and lined with gray California buckwheat leaves. Stone lined pits were covered with brush, acorns were piled on a large flat stone and covered with bark. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31970 | Quercus douglasii Hook. & Arn. 3256 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Bread & Cake 2 | Acorns made into a fine meal, cooked into a mush and allowed to stand and harden into a 'cake.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31971 | Quercus douglasii Hook. & Arn. 3256 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31972 | Quercus douglasii Hook. & Arn. 3256 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Winter Use Food 59 | Acorns stored for future use. Acorns were stored in several different ways. The granaries, elevated about a foot above the ground to keep out rodents, were made of hardwood poles, usually oak, with sides, top and bottom covered with bark and lined with gray California buckwheat leaves. Stone lined pits were covered with brush, acorns were piled on a large flat stone and covered with bark. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32008 | Quercus dumosa Nutt. 3257 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Bread & Cake 2 | Acorns made into a fine meal, cooked into a mush and allowed to stand and harden into a 'cake.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32009 | Quercus dumosa Nutt. 3257 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32010 | Quercus dumosa Nutt. 3257 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Winter Use Food 59 | Acorns stored for future use. Acorns were stored in several different ways. The granaries, elevated about a foot above the ground to keep out rodents, were made of hardwood poles, usually oak, with sides, top and bottom covered with bark and lined with gray California buckwheat leaves. Stone lined pits were covered with brush, acorns were piled on a large flat stone and covered with bark. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32149 | Quercus garryana var. semota Jepson 3266 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Bread & Cake 2 | Acorns made into a fine meal, cooked into a mush and allowed to stand and harden into a 'cake.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32150 | Quercus garryana var. semota Jepson 3266 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32151 | Quercus garryana var. semota Jepson 3266 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Winter Use Food 59 | Acorns stored for future use. Acorns were stored in several different ways. The granaries, elevated about a foot above the ground to keep out rodents, were made of hardwood poles, usually oak, with sides, top and bottom covered with bark and lined with gray California buckwheat leaves. Stone lined pits were covered with brush, acorns were piled on a large flat stone and covered with bark. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32195 | Quercus kelloggii Newberry 3270 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Bread & Cake 2 | Acorns made into a fine meal, cooked into a mush and allowed to stand and harden into a 'cake.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32196 | Quercus kelloggii Newberry 3270 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32197 | Quercus kelloggii Newberry 3270 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Winter Use Food 59 | Acorns stored for future use. Acorns were stored in several different ways. The granaries, elevated about a foot above the ground to keep out rodents, were made of hardwood poles, usually oak, with sides, top and bottom covered with bark and lined with gray California buckwheat leaves. Stone lined pits were covered with brush, acorns were piled on a large flat stone and covered with bark. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32248 | Quercus lobata N‚e 3272 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Bread & Cake 2 | Acorns made into a fine meal, cooked into a mush and allowed to stand and harden into a 'cake.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32249 | Quercus lobata N‚e 3272 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32250 | Quercus lobata N‚e 3272 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Winter Use Food 59 | Acorns stored for future use. Acorns were stored in several different ways. The granaries, elevated about a foot above the ground to keep out rodents, were made of hardwood poles, usually oak, with sides, top and bottom covered with bark and lined with gray California buckwheat leaves. Stone lined pits were covered with brush, acorns were piled on a large flat stone and covered with bark. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32602 | Quercus wislizeni var. frutescens Engelm. 3296 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Bread & Cake 2 | Acorns made into a fine meal, cooked into a mush and allowed to stand and harden into a 'cake.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32603 | Quercus wislizeni var. frutescens Engelm. 3296 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32604 | Quercus wislizeni var. frutescens Engelm. 3296 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Winter Use Food 59 | Acorns stored for future use. Acorns were stored in several different ways. The granaries, elevated about a foot above the ground to keep out rodents, were made of hardwood poles, usually oak, with sides, top and bottom covered with bark and lined with gray California buckwheat leaves. Stone lined pits were covered with brush, acorns were piled on a large flat stone and covered with bark. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31579 | Pterospora andromedea Nutt. 3220 | Kawaiisu 106 | z81 60 | 55 | Food 1 | Stems eaten raw, 'roasted' or baked below the fire 'like mushrooms.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 55 | |
30039 | Prosopis glandulosa var. torreyana (L. Benson) M.C. Johnston 3155 | Kawaiisu 106 | z81 60 | 54 | Food 1 | Bread & Cake 2 | Pods crushed into a meal, molded into a dry cake and stored and eaten at a later time. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 54 |
30040 | Prosopis glandulosa var. torreyana (L. Benson) M.C. Johnston 3155 | Kawaiisu 106 | z81 60 | 54 | Food 1 | Bread & Cake 2 | Seeds pounded and molded into a cake without cooking. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 54 |
30041 | Prosopis glandulosa var. torreyana (L. Benson) M.C. Johnston 3155 | Kawaiisu 106 | z81 60 | 54 | Food 1 | Porridge 44 | Pods crushed into a meal and eaten with water. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 54 |
30900 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Kawaiisu 106 | z81 60 | 54 | Food 1 | Fruit 52 | Berries eaten fresh. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 54 |
30901 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Kawaiisu 106 | z81 60 | 54 | Food 1 | Preserves 1 | Berries used to make jelly. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 54 |
28605 | Platanus racemosa Nutt. 3018 | Kawaiisu 106 | z81 60 | 53 | Food 1 | Beverage 27 | Small bark pieces boiled in water and drunk warm with sugar. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 53 |
28118 | Pinus sabiniana Dougl. ex Dougl. 2975 | Kawaiisu 106 | z81 60 | 52 | Food 1 | Porridge 44 | Seeds eaten fresh, roasted, boiled or pounded and mixed with cold water. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 52 |
28119 | Pinus sabiniana Dougl. ex Dougl. 2975 | Kawaiisu 106 | z81 60 | 52 | Food 1 | Seeds eaten fresh, roasted, boiled, or pounded and mixed with cold water. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 52 | |
27962 | Pinus ponderosa P.& C. Lawson 2968 | Kawaiisu 106 | z81 60 | 51 | Food 1 | Kernels eaten raw. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 51 | |
27762 | Pinus lambertiana Dougl. 2964 | Kawaiisu 106 | z81 60 | 50 | Food 1 | Sweetener 135 | Sap, drained through a hole cut into the tree, dried into a 'powdered sugar' and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 50 |
27763 | Pinus lambertiana Dougl. 2964 | Kawaiisu 106 | z81 60 | 50 | Food 1 | Seeds eaten raw, roasted, parched, boiled or pounded and mixed with cold water. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 50 | |
27830 | Pinus monophylla Torr. & Fr‚m. 2965 | Kawaiisu 106 | z81 60 | 50 | Food 1 | Porridge 44 | Roasted, steamed seeds pounded into a meal, mixed with cold water and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 50 |
27831 | Pinus monophylla Torr. & Fr‚m. 2965 | Kawaiisu 106 | z81 60 | 50 | Food 1 | Roasted, steamed seeds eaten hulled or unhulled. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 50 | |
27832 | Pinus monophylla Torr. & Fr‚m. 2965 | Kawaiisu 106 | z81 60 | 50 | Food 1 | Roasted, steamed seeds hulled, the kernels boiled and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 50 | |
27833 | Pinus monophylla Torr. & Fr‚m. 2965 | Kawaiisu 106 | z81 60 | 50 | Food 1 | Winter Use Food 59 | Unhulled seeds strung on cord, dried and stored in sacks for winter use. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 50 |
26585 | Phragmites australis (Cav.) Trin. ex Steud. 2901 | Kawaiisu 106 | z81 60 | 49 | Food 1 | Sweetener 135 | Stems dried and beaten with sticks to remove the sugar crystals. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 49 |
26262 | Phacelia distans Benth. 2855 | Kawaiisu 106 | z81 60 | 48 | Food 1 | Vegetable 31 | Leaves steam cooked and eaten as greens. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 48 |
26275 | Phacelia ramosissima Dougl. ex Lehm. 2862 | Kawaiisu 106 | z81 60 | 48 | Food 1 | Vegetable 31 | Leaves steam cooked and eaten as greens. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 48 |
26487 | Pholisma arenarium Nutt. ex Hook. 2891 | Kawaiisu 106 | z81 60 | 48 | Food 1 | Stems eaten raw, 'roasted' or baked below the fire 'like mushrooms.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 48 | |
25774 | Pellaea mucronata (D.C. Eat.) D.C. Eat. 2787 | Kawaiisu 106 | z81 60 | 47 | Food 1 | Beverage 27 | Ferns brewed to make a nonmedicinal tea. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 47 |
26068 | Perideridia pringlei (Coult. & Rose) A. Nels. & J.F. Macbr. 2835 | Kawaiisu 106 | z81 60 | 47 | Food 1 | Vegetable 31 | Peeled roots boiled like potatoes and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 47 |
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 |
24587 | Opuntia basilaris Engelm. & Bigelow 2646 | Kawaiisu 106 | z81 60 | 46 | Food 1 | Buds cooked and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 46 | |
23588 | Nama demissum var. demissum 2563 | Kawaiisu 106 | z81 60 | 43 | Food 1 | Porridge 44 | Seeds pounded in a bedrock mortar and boiled into a mush. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 43 |
23631 | Nemophila menziesii Hook. & Arn. 2572 | Kawaiisu 106 | z81 60 | 43 | Food 1 | Forage 5 | Plant eaten by the cows. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 43 |
23353 | Monardella linoides Gray 2512 | Kawaiisu 106 | z81 60 | 42 | Food 1 | Beverage 27 | Leaves and flowers used to make a nonmedicinal tea. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 42 |
23357 | Monardella odoratissima Benth. 2513 | Kawaiisu 106 | z81 60 | 42 | Food 1 | Beverage 27 | Leaves and flowers used to make a nonmedicinal tea. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 42 |
23390 | Monardella viridis Jepson 2517 | Kawaiisu 106 | z81 60 | 42 | Food 1 | Beverage 27 | Leaves and flowers used to make a nonmedicinal tea. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 42 |
22827 | Mentha spicata L. 2445 | Kawaiisu 106 | z81 60 | 41 | Food 1 | Beverage 27 | Leaves brewed into an nonmedicinal beverage tea. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22864 | Mentzelia affinis Greene 2446 | Kawaiisu 106 | z81 60 | 41 | Food 1 | Preserves 1 | Seeds parched and ground into a 'peanut butter' like substance. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22865 | Mentzelia affinis Greene 2446 | Kawaiisu 106 | z81 60 | 41 | Food 1 | Winter Use Food 59 | Seeds stored for future use. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22875 | Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray 2447 | Kawaiisu 106 | z81 60 | 41 | Food 1 | Preserves 1 | Seeds parched and ground into a 'peanut butter' like substance. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22876 | Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray 2447 | Kawaiisu 106 | z81 60 | 41 | Food 1 | Winter Use Food 59 | Seeds stored for future use. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22886 | Mentzelia congesta Nutt. ex Torr. & Gray 2448 | Kawaiisu 106 | z81 60 | 41 | Food 1 | Preserves 1 | Seeds parched and ground into a 'peanut butter' like substance. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22887 | Mentzelia congesta Nutt. ex Torr. & Gray 2448 | Kawaiisu 106 | z81 60 | 41 | Food 1 | Winter Use Food 59 | Seeds stored for future use. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22888 | Mentzelia dispersa S. Wats. 2449 | Kawaiisu 106 | z81 60 | 41 | Food 1 | Preserves 1 | Seeds parched and ground into a 'peanut butter' like substance. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22889 | Mentzelia dispersa S. Wats. 2449 | Kawaiisu 106 | z81 60 | 41 | Food 1 | Winter Use Food 59 | Seeds stored for future use. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
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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) );