uses
Data source: Native American Ethnobotany Database · About: NAEB
11,078 rows where use_category = 1 sorted by tribe descending
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id | species | tribe ▲ | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
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 | |
2728 | Amaranthus blitoides S. Wats. 186 | Zuni 291 | s15 6 | 65 | Food 1 | Bread & Cake 2 | Seeds originally eaten raw, but later ground with black corn meal, made into balls and eaten. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 65 |
2747 | Amaranthus cruentus L. 188 | Zuni 291 | s15 6 | 87 | Food 1 | Cooking Agent 131 | Feathery part of plant ground into a fine meal and used to color ceremonial bread red. The bread was carried by personators of anthropic gods and thrown by them to the populace between the dances. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 87 |
5050 | Artemisia carruthii Wood ex Carruth. 393 | Zuni 291 | s15 6 | 65 | Food 1 | Bread & Cake 2 | Ground seeds mixed with water, made into balls, steamed and used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 65 |
5051 | Artemisia carruthii Wood ex Carruth. 393 | Zuni 291 | c35 19 | 21 | Food 1 | Seeds considered among the most important food plants when the Zuni reached this world. | 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 21 | |
6149 | Asclepias involucrata Engelm. ex Torr. 435 | Zuni 291 | s15 6 | 65 | Food 1 | Forage 5 | Plant favored by jackrabbits. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 65 |
6274 | Asclepias subverticillata (Gray) Vail 445 | Zuni 291 | s15 6 | 65 | Food 1 | Buds eaten by little boys. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 65 | |
6511 | Astragalus lentiginosus var. diphysus (Gray) M.E. Jones 481 | Zuni 291 | s15 6 | 65 | Food 1 | Dried Food 4 | Pods dried for winter use. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 65 |
6512 | Astragalus lentiginosus var. diphysus (Gray) M.E. Jones 481 | Zuni 291 | s15 6 | 65 | Food 1 | Pods eaten fresh, boiled and salted. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 65 | |
6713 | Atriplex powellii S. Wats. 512 | Zuni 291 | s15 6 | 66 | Food 1 | Porridge 44 | Seeds eaten raw before the presence of corn & afterwards, ground with corn meal & made into a mush. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |
6714 | Atriplex powellii S. Wats. 512 | Zuni 291 | c35 19 | 22 | Food 1 | Porridge 44 | Seeds mixed with ground corn to make a mush. | 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 |
9249 | Chamaesyce serpyllifolia ssp. serpyllifolia 880 | Zuni 291 | s15 6 | 67 | Food 1 | Candy 85 | Leaves chewed for the pleasant taste. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
9250 | Chamaesyce serpyllifolia ssp. serpyllifolia 880 | Zuni 291 | s15 6 | 67 | Food 1 | Sweetener 135 | Root pieces used to sweeten corn meal. After the mouth had been thoroughly cleansed, the women who sweetened the corn placed a piece of it in their mouths. The root remained in the mouth for two days, except to take refreshment and to sleep. Each time the root was removed from the mouth, the mouth was cleansed with cold water before returning the root to it. Finally, when they began sweetening the corn, either yellow or black corn was used. The women, with their fingers, placed as much corn meal as possible into their mouths and held it there, without chewing, until the accumulation of saliva forced ejection of the mass. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
9433 | Chenopodium album L. 894 | Zuni 291 | c35 19 | 16 | Food 1 | Vegetable 31 | Young plants 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 16 |
9525 | Chenopodium leptophyllum (Moq.) Nutt. ex S. Wats. 903 | Zuni 291 | s15 6 | 66 | Food 1 | Bread & Cake 2 | Ground seeds mixed with corn meal and salt, made into a stiff batter, formed into balls and steamed. The Zuni say that upon reaching this world, the seeds were prepared without the meal because there was no corn. Now the young plants are boiled, either alone or with meat, and are greatly relished. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |
9526 | Chenopodium leptophyllum (Moq.) Nutt. ex S. Wats. 903 | Zuni 291 | c35 19 | 21 | Food 1 | Seeds considered among the most important food plants when the Zuni reached this world. | 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 21 | |
9527 | Chenopodium leptophyllum (Moq.) Nutt. ex S. Wats. 903 | Zuni 291 | s15 6 | 66 | Food 1 | Young plants boiled alone or with meat and used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 | |
9528 | Chenopodium leptophyllum (Moq.) Nutt. ex S. Wats. 903 | Zuni 291 | c35 19 | 16 | Food 1 | Vegetable 31 | Young plants 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 16 |
10345 | Cleome serrulata Pursh 1026 | Zuni 291 | s15 6 | 69 | Food 1 | Dried Food 4 | Leaves gathered in large quantities and hung indoors to dry for winter use. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
10346 | Cleome serrulata Pursh 1026 | Zuni 291 | s15 6 | 69 | Food 1 | Tender leaves usually boiled with corn, on or off the cob, and highly seasoned with chile. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 | |
10347 | Cleome serrulata Pursh 1026 | Zuni 291 | c35 19 | 24 | Food 1 | Young plants cooked with corn strongly flavored with chile. | 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 | |
10734 | Coreopsis tinctoria var. tinctoria 1083 | Zuni 291 | s15 6 | 66 | Food 1 | Beverage 27 | Plant formerly used to make a hot beverage until the introduction of coffee by traders. The plant was folded while fresh, a number of folds being attached one below the other, and hung on the wall to dry. When the beverage was desired, a fold was detached from the wall and used to make a hot beverage. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |
10744 | Coriandrum sativum L. 1086 | Zuni 291 | s15 6 | 66 | Food 1 | Sauce & Relish 7 | Powdered seeds ground with chile and used a condiment with meat. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |
10745 | Coriandrum sativum L. 1086 | Zuni 291 | s15 6 | 66 | Food 1 | Vegetable 31 | Leaves used as a salad. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |
11742 | Cucurbita pepo L. 1164 | Zuni 291 | s15 6 | 67 | Food 1 | Dried Food 4 | Fresh squash cut into spiral strips, folded into hanks and hung up to dry for winter use. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
11743 | Cucurbita pepo L. 1164 | Zuni 291 | s15 6 | 67 | Food 1 | Special Food 47 | Blossoms cooked in grease and used as a delicacy in combination with other foods. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
11744 | Cucurbita pepo L. 1164 | Zuni 291 | s15 6 | 67 | Food 1 | Fresh squash, either whole or in pieces, roasted in ashes and used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 | |
11805 | Cycloloma atriplicifolium (Spreng.) Coult. 1178 | Zuni 291 | c35 19 | 22 | Food 1 | Porridge 44 | Seeds mixed with ground corn to make a mush. | 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 |
11806 | Cycloloma atriplicifolium (Spreng.) Coult. 1178 | Zuni 291 | s15 6 | 67 | Food 1 | Staple 75 | Tiny seeds ground, mixed with corn meal and made into steamed cakes. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
12015 | Dalea lasiathera Gray 1224 | Zuni 291 | s15 6 | 69 | Food 1 | Candy 85 | Root chewed, especially by children, and greatly enjoyed. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
12016 | Dalea lasiathera Gray 1224 | Zuni 291 | s15 6 | 69 | Food 1 | Spice 86 | Flowers crushed by hand and sprinkled into meat stew as a flavoring after cooking. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
13150 | Ephedra nevadensis S. Wats. 1403 | Zuni 291 | s15 6 | 67 | Food 1 | Beverage 27 | Plant without the root occasionally used to make a hot, tea like beverage. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
17569 | Hymenopappus filifolius Hook. 1942 | Zuni 291 | s15 6 | 68 | Food 1 | Candy 85 | Root used as chewing gum. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 68 |
19401 | Lactuca tatarica var. pulchella (Pursh) Breitung 2088 | Zuni 291 | s15 6 | 68 | Food 1 | Candy 85 | Dried root gum used as chewing gum. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 68 |
19402 | Lactuca tatarica var. pulchella (Pursh) Breitung 2088 | Zuni 291 | r29 45 | 158 | Food 1 | Candy 85 | Gummy substance from the root used for chewing gum. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 158 |
21462 | Lycium pallidum Miers 2316 | Zuni 291 | s15 6 | 68 | Food 1 | Fruit 52 | Berries eaten raw when perfectly ripe or boiled and sometimes sweetened. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 68 |
24341 | Oenothera triloba Nutt. 2630 | Zuni 291 | r29 45 | 158 | Food 1 | Roots ground and used for food. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 158 | |
24879 | Opuntia whipplei Engelm. & Bigelow 2674 | Zuni 291 | s15 6 | 69 | Food 1 | Dried Food 4 | Fruit, with the spines rubbed off, dried for winter use. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
24880 | Opuntia whipplei Engelm. & Bigelow 2674 | Zuni 291 | s15 6 | 69 | Food 1 | Fruit 52 | Fruit, with the spines rubbed off, eaten raw or stewed. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
24881 | Opuntia whipplei Engelm. & Bigelow 2674 | Zuni 291 | c35 19 | 36 | Food 1 | Fruit 52 | Spineless fruits eaten raw or stewed. | 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 36 |
24882 | Opuntia whipplei Engelm. & Bigelow 2674 | Zuni 291 | s15 6 | 69 | Food 1 | Porridge 44 | Dried fruit ground into a flour, mixed with parched corn meal and made into a mush. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
26367 | Phaseolus vulgaris L. 2873 | Zuni 291 | s15 6 | 69 | Food 1 | Vegetable 31 | Beans boiled & fried or crushed, boiled beans mixed with mush, baked in corn husks & used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
26368 | Phaseolus vulgaris L. 2873 | Zuni 291 | s15 6 | 69 | Food 1 | Vegetable 31 | Boiled and fried beans used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
26666 | Physalis hederifolia var. fendleri (Gray) Cronq. 2913 | Zuni 291 | s15 6 | 70 | Food 1 | Sauce & Relish 7 | Fruit boiled in small quantities of water, crushed and used as a condiment. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 70 |
26705 | Physalis longifolia Nutt. 2916 | Zuni 291 | s15 6 | 70 | Food 1 | Fruit 52 | Berries boiled, ground in a mortar with raw onions, chile and coriander seeds and used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 70 |
27697 | Pinus edulis Engelm. 2959 | Zuni 291 | s15 6 | 70 | Food 1 | Winter Use Food 59 | Nuts gathered in great quantities, toasted and stored for winter use. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 70 |
29179 | Populus angustifolia James 3094 | Zuni 291 | r29 45 | 159 | Food 1 | Candy 85 | Buds used as chewing gum. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 159 |
29180 | Populus angustifolia James 3094 | Zuni 291 | r29 45 | 159 | Food 1 | Buds used for food. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 159 | |
29461 | Populus deltoides ssp. wislizeni (S. Wats.) Eckenwalder 3101 | Zuni 291 | r29 45 | 159 | Food 1 | Candy 85 | Buds used as chewing gum. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 159 |
29462 | Populus deltoides ssp. wislizeni (S. Wats.) Eckenwalder 3101 | Zuni 291 | r29 45 | 159 | Food 1 | Buds used for food. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 159 | |
33445 | Ribes cereum var. pedicellare Brewer & S. Wats. 3364 | Zuni 291 | s15 6 | 70 | Food 1 | Fruit 52 | Highly relished berries used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 70 |
33446 | Ribes cereum var. pedicellare Brewer & S. Wats. 3364 | Zuni 291 | s15 6 | 70 | Food 1 | Fresh leaves eaten with uncooked mutton fat or with deer fat. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 70 | |
33447 | Ribes cereum var. pedicellare Brewer & S. Wats. 3364 | Zuni 291 | c35 19 | 49 | Food 1 | Leaves eaten with uncooked mutton fat or deer 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 49 | |
38282 | Solanum elaeagnifolium Cav. 3720 | Zuni 291 | s15 6 | 70 | Food 1 | Beverage 27 | Berries mixed with curdled goat milk and considered a delicious beverage. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 70 |
38290 | Solanum fendleri Gray ex Torr. 3721 | Zuni 291 | s15 6 | 71 | Food 1 | Raw tubers used for food. After every mouthful of potato, a bite of white clay was taken to counteract the unpleasant astringent effect of the potato in the mouth. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 71 | |
38346 | Solanum triflorum Nutt. 3728 | Zuni 291 | s15 6 | 71 | Food 1 | Sauce & Relish 7 | Ripe fruit boiled, ground, mixed with ground chile & salt & eaten as a condiment with mush or bread. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 71 |
40830 | Triticum aestivum L. 4037 | Zuni 291 | s15 6 | 71 | Food 1 | Beverage 27 | Dried, ground wheat mixed with water to make a beverage. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 71 |
40831 | Triticum aestivum L. 4037 | Zuni 291 | s15 6 | 71 | Food 1 | Bread & Cake 2 | Wheat made into flour and used to make doughnuts. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 71 |
43678 | Xanthium strumarium var. canadense (P. Mill.) Torr. & Gray 4211 | Zuni 291 | s15 6 | 71 | Food 1 | Bread & Cake 2 | Seeds ground with corn meal, made into cakes or balls, steamed and used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 71 |
43679 | Xanthium strumarium var. canadense (P. Mill.) Torr. & Gray 4211 | Zuni 291 | c35 19 | 54 | Food 1 | Bread & Cake 2 | Seeds ground, mixed with corn meal, made into pats and steamed. | 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 54 |
43985 | Yucca baccata Torr. 4225 | Zuni 291 | s15 6 | 72 | Food 1 | Fruit 52 | Fruit eaten fresh or boiled, cooled and the skin peeled off with a knife. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 72 |
43986 | Yucca baccata Torr. 4225 | Zuni 291 | c35 19 | 54 | Food 1 | Fruit 52 | Fruits pared and eaten raw or boiled and skinned. | 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 54 |
43987 | Yucca baccata Torr. 4225 | Zuni 291 | c35 19 | 54 | Food 1 | Preserves 1 | Flesh cooked, made into pats, sun dried and eaten as a conserve. | 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 54 |
43988 | Yucca baccata Torr. 4225 | Zuni 291 | s15 6 | 72 | Food 1 | Preserves 1 | Fruit made into conserves and used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 72 |
43989 | Yucca baccata Torr. 4225 | Zuni 291 | c35 19 | 54 | Food 1 | Sauce & Relish 7 | Flesh cooked, made into pats, sun dried and mixed with water to form a syrup. | 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 54 |
43990 | Yucca baccata Torr. 4225 | Zuni 291 | s15 6 | 72 | Food 1 | Sweetener 135 | Fruit made into conserves and used as a sweetener before the introduction of coffee and sugar. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 72 |
44196 | Yucca glauca Nutt. 4230 | Zuni 291 | s15 6 | 73 | Food 1 | Seed pods boiled and used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 | |
44528 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Beverage 27 | Popped corn ground as fine as possible, mixed with cold water, strained and used as a beverage. Although this beverage could be consumed at any time, it was used especially by the rain priests and personators of anthropic gods during ceremonies. Another native beverage was also made by the Zuni. Water was poured over sprouted corn, allowed to stand for some days and then used as a beverage. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
44529 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Bread & Cake 2 | Toasted or untoasted corn ground into a flour and used to make bread. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
44530 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Porridge 44 | Corn used to make gruel. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
44531 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Snack Food 10 | Corn used to make popcorn. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
44532 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Staple 75 | Toasted or untoasted corn ground into a flour and used to make bread eaten as a staple on journeys. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
15404 | Fucus sp. 1673 | Yurok, South Coast (Nererner) 290 | m66 109 | 169 | Food 1 | Dried Food 4 | Plant dried and eaten without cooking. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 169 |
20546 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Yurok, South Coast (Nererner) 290 | m66 109 | 168 | Food 1 | Staple 75 | Acorns form one of the principal foods. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 168 |
3949 | Aquilegia formosa Fisch. ex DC. 303 | Yurok 289 | b81 70 | 17 | Food 1 | Sweet nectaries inside the sepal spurs bitten off and savored mostly by the younger people. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 17 | |
4242 | Arbutus menziesii Pursh 322 | Yurok 289 | b81 70 | 17 | Food 1 | Fruit 52 | Berries roasted over an open fire and eaten. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 17 |
4691 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Yurok 289 | b81 70 | 18 | Food 1 | Fruit 52 | Berries used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 18 |
4705 | Arctostaphylos ?cinerea T.J. Howell (pro sp.) [canescens ? viscida] 331 | Yurok 289 | b81 70 | 18 | Food 1 | Fruit 52 | Berries used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 18 |
4909 | Armillaria ponderosa (PK.) Sacc. 376 | Yurok 289 | b81 70 | 18 | Food 1 | Species used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 18 | |
6084 | Asclepias cordifolia (Benth.) Jepson 426 | Yurok 289 | b81 70 | 19 | Food 1 | Candy 85 | Dried latex chewed by the older people at their leisure. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 19 |
7401 | Boschniakia strobilacea Gray 603 | Yurok 289 | b81 70 | 20 | Food 1 | Species used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 20 | |
7571 | Brodiaea elegans Hoover 630 | Yurok 289 | b81 70 | 21 | Food 1 | Vegetable 31 | Bulbs baked in sand with a fire built over them. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 21 |
9772 | Chrysolepis chrysophylla var. chrysophylla 928 | Yurok 289 | b81 70 | 24 | Food 1 | 'Nuts' used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 24 | |
10173 | Claytonia sibirica L. 1007 | Yurok 289 | b81 70 | 25 | Food 1 | Shoot tops eaten raw. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 25 | |
11301 | Corylus cornuta var. californica (A. DC.) Sharp 1112 | Yurok 289 | b81 70 | 25 | Food 1 | Nuts eaten fresh. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 25 | |
12685 | Dryopteris arguta (Kaulfuss) Watt 1334 | Yurok 289 | b81 70 | 28 | Food 1 | Cooking Agent 131 | Leaves used to clean meats and to lay over meat to keep the flies off. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 28 |
13541 | Equisetum telmateia var. braunii (Milde) Milde 1431 | Yurok 289 | b81 70 | 29 | Food 1 | Very small, fresh sprouts used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 29 | |
14855 | Fragaria chiloensis (L.) P. Mill. 1632 | Yurok 289 | b81 70 | 31 | Food 1 | Fruit 52 | Fresh fruit used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 31 |
14956 | Fragaria vesca ssp. californica (Cham. & Schlecht.) Staudt 1639 | Yurok 289 | b81 70 | 31 | Food 1 | Fruit 52 | Fresh fruit used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 31 |
15704 | Gaultheria shallon Pursh 1703 | Yurok 289 | b81 70 | 31 | Food 1 | Fruit 52 | Fresh fruit used for food. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 31 |
16961 | Heracleum maximum Bartr. 1851 | Yurok 289 | b81 70 | 32 | Food 1 | Stem inner layers eaten raw. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 32 | |
16996 | Heteromeles arbutifolia (Lindl.) M. Roemer 1860 | Yurok 289 | b81 70 | 32 | Food 1 | Fruit 52 | Berries roasted over an open fire and eaten by children. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 32 |
19757 | Ledum glandulosum Nutt. 2124 | Yurok 289 | b81 70 | 34 | Food 1 | Beverage 27 | Leaves simmered to make a most prized tea. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 34 |
20542 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Yurok 289 | b81 70 | 35 | Food 1 | Bread & Cake 2 | Acorns used to make dough. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20543 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Yurok 289 | b81 70 | 35 | Food 1 | Soup 56 | Acorns used to make soup. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20544 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Yurok 289 | b81 70 | 35 | Food 1 | Staple 75 | Acorns considered the main staple. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20545 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Yurok 289 | b81 70 | 35 | Food 1 | Staple 75 | Acorns leached and ground into flour. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
21695 | Lysichiton americanus Hult‚n & St. John 2337 | Yurok 289 | b81 70 | 38 | Food 1 | Root centers eaten after boiling eight times. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 38 | |
22408 | Marah oreganus (Torr. ex S. Wats.) T.J. Howell 2415 | Yurok 289 | b81 70 | 39 | Food 1 | Beverage 27 | Young shoots and Polypodium rhizomes used to make tea. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 39 |
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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) );