uses
Data source: Native American Ethnobotany Database · About: NAEB
11,078 rows where use_category = 1 sorted by use_subcategory descending
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id | species | tribe | source | pageno | use_category | use_subcategory ▲ | notes | rawsource |
---|---|---|---|---|---|---|---|---|
44642 | Zizania aquatica L. 4254 | Ojibwa 173 | r28 8 | 246 | Food 1 | Breakfast Food 230 | Seeds steamed into puffed rice and eaten for breakfast with sugar and cream. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 246 |
6285 | Asclepias syriaca L. 446 | Chippewa 38 | d28 4 | 320 | Food 1 | Appetizer 218 | Plant eaten before a feast to increase the appetite. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 320 |
21979 | Mahonia repens (Lindl.) G. Don 2376 | Kutenai 120 | h92 30 | 18 | Food 1 | Appetizer 218 | Root tea taken as an appetizer. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 18 |
23321 | Monarda sp. 2509 | Bannock 20 | m90 111 | 38 | Food 1 | Appetizer 218 | Infusion of seed heads used as an appetizer. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 38 |
33075 | Rhus trilobata Nutt. 3352 | Acoma 2 | c35 19 | 48 | Food 1 | Appetizer 218 | Fruits eaten fresh as appetizers. | 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 48 |
33166 | Rhus trilobata Nutt. 3352 | Laguna 124 | c35 19 | 48 | Food 1 | Appetizer 218 | Fruits eaten fresh as appetizers. | 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 48 |
40720 | Trillium petiolatum Pursh 4022 | Okanagan-Colville 175 | tbk80 32 | 50 | Food 1 | Appetizer 218 | Roots used to make a tea and taken as an appetizer. | Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 50 |
3347 | Anemone narcissiflora L. 251 | Eskimo, Alaska 67 | a39 167 | 715 | Food 1 | Ice Cream 171 | Leaves, other salad greens and oil beaten to a creamy consistency and frozen into 'ice cream.' | Anderson, J. P., 1939, Plants Used by the Eskimo of the Northern Bering Sea and Arctic Regions of Alaska, American Journal of Botany 26:714-16, page 715 |
4575 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Eskimo, Inupiat 72 | j83 54 | 99 | Food 1 | Ice Cream 171 | Berries stored in bear fat and cracklings or in seal oil and used to make ice cream. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 99 |
12398 | Descurainia sophia (L.) Webb ex Prantl 1274 | Paiute 183 | k32 153 | 98 | Food 1 | Ice Cream 171 | Seeds mixed with snow and eaten as ice cream. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 98 |
12688 | Dryopteris campyloptera Clarkson 1335 | Eskimo, Inuktitut 71 | w78 64 | 193 | Food 1 | Ice Cream 171 | Boiled roots added to 'Eskimo ice cream.' | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 193 |
13093 | Empetrum nigrum ssp. hermaphroditum (Lange ex Hagerup) B”cher 1394 | Eskimo, Alaska 67 | aa80 152 | 37 | Food 1 | Ice Cream 171 | Berries added to ice cream. | Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 37 |
17281 | Hippuris vulgaris L. 1898 | Eskimo, Inuktitut 71 | w78 64 | 191 | Food 1 | Ice Cream 171 | Used to make 'Eskimo ice cream.' | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 191 |
17385 | Honckenya peploides (L.) Ehrh. 1906 | Alaska Native 4 | h53 132 | 15 | Food 1 | Ice Cream 171 | Leaves chopped, cooked in water, soured & mixed with reindeer fat & berries into Eskimo ice cream. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 15 |
27868 | Pinus monophylla Torr. & Fr‚m. 2965 | Paiute, Northern 185 | f89 50 | 51 | Food 1 | Ice Cream 171 | Nuts roasted, dried, ground into a meal, made into a stiff dough, frozen and eaten like ice cream. | 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 51 |
33876 | Rosa acicularis Lindl. 3417 | Eskimo, Inupiat 72 | j83 54 | 101 | Food 1 | Ice Cream 171 | Used with oil and water to make ice cream. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 101 |
34386 | Rubus chamaemorus L. 3445 | Eskimo, Arctic 68 | p53 171 | 21 | Food 1 | Ice Cream 171 | Berries mixed with seal oil and chewed caribou tallow, beaten and eaten as 'Eskimo ice cream.' | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 21 |
34393 | Rubus chamaemorus L. 3445 | Eskimo, Inupiat 72 | j83 54 | 73 | Food 1 | Ice Cream 171 | Berries added to fluffy fat and eaten as ice cream. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 73 |
35218 | Rumex arcticus Trautv. 3483 | Eskimo, Inuktitut 71 | w78 64 | 186 | Food 1 | Ice Cream 171 | Leaves and stems boiled, cooled and added to 'Eskimo ice cream.' | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 186 |
37809 | Shepherdia canadensis (L.) Nutt. 3658 | Bella Coola 21 | t73 53 | 204 | Food 1 | Ice Cream 171 | Berries mixed with water, whipped and eaten as 'Indian ice-cream.' | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 204 |
37818 | Shepherdia canadensis (L.) Nutt. 3658 | Carrier 27 | c73 134 | 76 | Food 1 | Ice Cream 171 | Berries beaten by hand in a birch basket into Indian ice cream. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 76 |
37819 | Shepherdia canadensis (L.) Nutt. 3658 | Carrier 27 | h49 34 | 12 | Food 1 | Ice Cream 171 | Berries used to make a froth similar to ice cream. The berries were macerated. In this process, it was most essential that all grease be kept away and the utensils be kept perfectly clean. A smooth froth, almost like ice cream of light consistency, was formed, which was edible and to those accustomed to it of good taste. Sugar was added to sweeten. This froth appeared to be formed from the saponins which were admixed with the other components of the fruit. | Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949. Pages 12, 38., page 12 |
37824 | Shepherdia canadensis (L.) Nutt. 3658 | Clallam 41 | f80 99 | 199 | Food 1 | Ice Cream 171 | Berries whipped until foamy and eaten as 'Indian ice cream.' | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 199 |
37826 | Shepherdia canadensis (L.) Nutt. 3658 | Coeur d'Alene 47 | h49 34 | 12 | Food 1 | Ice Cream 171 | Berries used to make a froth similar to ice cream. | Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949. Pages 12, 38., page 12 |
37838 | Shepherdia canadensis (L.) Nutt. 3658 | Flathead 76 | h49 34 | 12 | Food 1 | Ice Cream 171 | Berries used to make a froth similar to ice cream. | Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949. Pages 12, 38., page 12 |
37846 | Shepherdia canadensis (L.) Nutt. 3658 | Haisla and Hanaksiala 87 | c93 14 | 236 | Food 1 | Ice Cream 171 | Berries whipped into a froth and eaten as 'Indian ice cream.' | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 236 |
37848 | Shepherdia canadensis (L.) Nutt. 3658 | Kitasoo 112 | c93 14 | 331 | Food 1 | Ice Cream 171 | Berries whipped into 'Indian ice cream.' | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 331 |
37852 | Shepherdia canadensis (L.) Nutt. 3658 | Lillooet 126 | h49 34 | 12 | Food 1 | Ice Cream 171 | Berries used to make a froth similar to ice cream. | Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949. Pages 12, 38., page 12 |
37859 | Shepherdia canadensis (L.) Nutt. 3658 | Montana Indian 151 | h92 30 | 53 | Food 1 | Ice Cream 171 | Berries used to make a frothy or foamy 'Indian Ice Cream.' | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 53 |
37862 | Shepherdia canadensis (L.) Nutt. 3658 | Nitinaht 166 | ttco83 101 | 103 | Food 1 | Ice Cream 171 | Berries whipped in small amounts of water and eaten as 'Indian ice cream' at large feasts. | Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 103 |
37867 | Shepherdia canadensis (L.) Nutt. 3658 | Okanagan-Colville 175 | tbk80 32 | 99 | Food 1 | Ice Cream 171 | Berries used to make 'Indian ice cream.' | Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 99 |
37879 | Shepherdia canadensis (L.) Nutt. 3658 | Sanpoil 225 | h49 34 | 12 | Food 1 | Ice Cream 171 | Berries used to make a froth similar to ice cream. | Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949. Pages 12, 38., page 12 |
37887 | Shepherdia canadensis (L.) Nutt. 3658 | Shuswap 233 | h49 34 | 12 | Food 1 | Ice Cream 171 | Berries used to make a froth similar to ice cream. | Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949. Pages 12, 38., page 12 |
37929 | Shepherdia canadensis (L.) Nutt. 3658 | Thompson, Lower 260 | h49 34 | 12 | Food 1 | Ice Cream 171 | Berries used to make a froth similar to ice cream. | Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949. Pages 12, 38., page 12 |
42416 | Vaccinium uliginosum L. 4088 | Eskimo, Inupiat 72 | j83 54 | 78 | Food 1 | Ice Cream 171 | Fresh or frozen berries used to make ice cream or yogurt. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 78 |
43049 | Viburnum edule (Michx.) Raf. 4130 | Eskimo, Inupiat 72 | j83 54 | 106 | Food 1 | Ice Cream 171 | Berries, oil and water used to make ice cream. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 106 |
703 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Sour 163 | Sap allowed to sour to make vinegar and mixed with maple sugar to cook sweet and sour meat. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
710 | Acer saccharum Marsh. 35 | Potawatomi 206 | smith33 43 | 92 | Food 1 | Sour 163 | Maple sap not only furnished the sugar for seasoning material but also furnished the vinegar. Sap that was allowed to become sour made a vinegar to be used in cooking venison which was afterwards sweetened with maple sugar. This corresponds somewhat to the German 'sweet and sour' style of cooking. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 92 |
23630 | Nemopanthus mucronatus (L.) Loes. 2571 | Potawatomi 206 | smith33 43 | 95 | Food 1 | Sour 163 | Berries edible, but quite bitter and kept for a food. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 95 |
25154 | Oxalis oregana Nutt. 2709 | Pomo, Kashaya 202 | gl80 40 | 108 | Food 1 | Sour 163 | Flowering plant leaves and stem chewed for the sour taste. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 108 |
25177 | Oxalis stricta L. 2711 | Meskwaki 139 | smith28 21 | 271 | Food 1 | Sour 163 | Eaten for it's acidity. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 271 |
25682 | Pedicularis sp. 2779 | Eskimo, Alaska 67 | a39 167 | 716 | Food 1 | Sour 163 | Soured leaves used for food. | Anderson, J. P., 1939, Plants Used by the Eskimo of the Northern Bering Sea and Arctic Regions of Alaska, American Journal of Botany 26:714-16, page 716 |
33306 | Rhus typhina L. 3355 | Potawatomi 206 | smith33 43 | 95 | Food 1 | Sour 163 | Berries eaten to satisfy a natural craving for something acid or tart. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 95 |
35171 | Rumex acetosella L. 3480 | Hesquiat 92 | te82 41 | 71 | Food 1 | Sour 163 | Tart, tangy leaves chewed by children. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 71 |
474 | Acer glabrum var. neomexicanum (Greene) Kearney & Peebles 25 | Apache, Chiricahua & Mescalero 11 | co36 95 | 44 | Food 1 | Sweetener 135 | Sap collected and boiled to obtain syrup and sugar. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 44 |
540 | Acer negundo L. 27 | Apache, Chiricahua & Mescalero 11 | co36 95 | 44 | Food 1 | Sweetener 135 | Inner bark boiled until sugar crystallizes out of it. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 44 |
548 | Acer negundo L. 27 | Dakota 61 | g13i 91 | 366 | Food 1 | Sweetener 135 | Sap used to make sugar. | 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 366 |
561 | Acer negundo L. 27 | Omaha 177 | g13ii 154 | 329 | Food 1 | Sweetener 135 | Sap boiled to make sugar and syrup. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 329 |
562 | Acer negundo L. 27 | Omaha 177 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
565 | Acer negundo L. 27 | Pawnee 190 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
566 | Acer negundo L. 27 | Ponca 205 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
568 | Acer negundo L. 27 | Winnebago 280 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
569 | Acer negundo var. interius (Britt.) Sarg. 28 | Cree 54 | j87 146 | 44 | Food 1 | Sweetener 135 | Sap used to make sugar. | Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 44 |
574 | Acer nigrum Michx. f. 30 | Ojibwa 173 | r28 8 | 234 | Food 1 | Sweetener 135 | Sap used to make sugar. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 234 |
602 | Acer rubrum L. 32 | Abnaki 1 | r47 84 | 170 | Food 1 | Sweetener 135 | Sap used to make sugar. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 170 |
603 | Acer rubrum L. 32 | Abnaki 1 | r47 84 | 152 | Food 1 | Sweetener 135 | Used as a sweetener. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 152 |
605 | Acer rubrum L. 32 | Algonquin, Quebec 7 | b80 67 | 99 | Food 1 | Sweetener 135 | Sap used to make sugar. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 99 |
646 | Acer saccharinum L. 34 | Chippewa 38 | gil33 15 | 136 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 136 |
648 | Acer saccharinum L. 34 | Dakota 61 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
653 | Acer saccharinum L. 34 | Iroquois 100 | w16 112 | 142 | Food 1 | Sweetener 135 | Sap used to make sugar. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142 |
656 | Acer saccharinum L. 34 | Ojibwa 173 | r28 8 | 234 | Food 1 | Sweetener 135 | Sap used to make sugar. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 234 |
663 | Acer saccharinum L. 34 | Omaha 177 | g13ii 154 | 328 | Food 1 | Sweetener 135 | Sap boiled to make sugar and syrup. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 328 |
664 | Acer saccharinum L. 34 | Omaha 177 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
665 | Acer saccharinum L. 34 | Ponca 205 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
667 | Acer saccharinum L. 34 | Winnebago 280 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
669 | Acer saccharum Marsh. 35 | Algonquin, Quebec 7 | b80 67 | 98 | Food 1 | Sweetener 135 | Sap used to make sugar. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 98 |
672 | Acer saccharum Marsh. 35 | Cherokee 32 | hc75 1 | 44 | Food 1 | Sweetener 135 | Juice used to make sugar. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 44 |
673 | Acer saccharum Marsh. 35 | Cherokee 32 | perry75 86 | 32 | Food 1 | Sweetener 135 | Sap used to make sugar. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 32 |
677 | Acer saccharum Marsh. 35 | Dakota 61 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap formerly used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
688 | Acer saccharum Marsh. 35 | Iroquois 100 | r45ii 59 | 52 | Food 1 | Sweetener 135 | Sap used to make sugar. | Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 52 |
689 | Acer saccharum Marsh. 35 | Iroquois 100 | w16 112 | 142 | Food 1 | Sweetener 135 | Sap used to make sugar. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142 |
692 | Acer saccharum Marsh. 35 | Malecite 134 | sd52 78 | 6 | Food 1 | Sweetener 135 | Used to make maple syrup and sugar. | Speck, Frank G. and R.W. Dexter, 1952, Utilization of Animals and Plants by the Malecite Indians of New Brunswick, Journal of the Washington Academy of Sciences 42:1-7, page 6 |
694 | Acer saccharum Marsh. 35 | Menominee 138 | s23 51 | 61 | Food 1 | Sweetener 135 | Boiled sap made into maple sugar and used in almost every combination of cookery. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 61 |
695 | Acer saccharum Marsh. 35 | Meskwaki 139 | smith28 21 | 255 | Food 1 | Sweetener 135 | Maple sugar used instead of salt as seasoning in cooking. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255 |
701 | Acer saccharum Marsh. 35 | Mohegan 149 | t72 97 | 69 | Food 1 | Sweetener 135 | Sap used as a sweetening agent and to make maple syrup. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 69 |
704 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Sweetener 135 | Maple sugar used to season all kinds of meats, replaced now with salt. Smith describes in detail the process by which the Ojibwe make maple syrup. Although now (1932) they use iron kettles, originally the sap and storage vessels were 'made of birch bark, sewed with boiled basswood fiber or the core of the jack pine root.' The vessels are rendered waterproof by the application of pitch secured by boiling jack pine cones. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
711 | Acer saccharum Marsh. 35 | Potawatomi 206 | smith33 43 | 92 | Food 1 | Sweetener 135 | Maple sugar used, instead of salt, to season all cooking. The sugar maple and the black sugar maple are found all over Wisconsin and were considered to be the most valuable trees in the forest because they furnished them their seasoning material. While they do use salt today, it is an acquired ingredient and most of the old people would prefer to have sugar for their seasoning. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 92 |
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 |
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 |
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 |
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 |
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 |
1850 | Agave sp. 96 | Hualapai 97 | w82 127 | 55 | Food 1 | Sweetener 135 | Stems, before blooming, eaten like sugar cane. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 55 |
2489 | Alnus rubra Bong. 172 | Clallam 41 | f80 99 | 198 | Food 1 | Sweetener 135 | Sap mixed with soapberry whip as a sweetener. | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 198 |
2777 | Amaranthus palmeri S. Wats. 191 | Navajo 157 | e44 74 | 46 | Food 1 | Sweetener 135 | Parched, ground seeds chewed to obtain sugar. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 46 |
2833 | Amaranthus sp. 194 | Navajo 157 | c35 19 | 23 | Food 1 | Sweetener 135 | Seeds ground into meal and chewed by the handful to obtain sugar. | 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 23 |
3011 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Okanagan-Colville 175 | tbk80 32 | 120 | Food 1 | Sweetener 135 | Dried berries used to sweeten 'Indian ice cream.' | Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 120 |
3048 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Sweetener 135 | Dried berry cakes used as a sweetener for other foods. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 253 |
7870 | Camassia quamash (Pursh) Greene 700 | Montana Indian 151 | h92 30 | 14 | Food 1 | Sweetener 135 | Bulbs formerly used as a sweetening agent. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14 |
8331 | Carya ovata (P. Mill.) K. Koch 767 | Dakota 61 | g19 17 | 74 | Food 1 | Sweetener 135 | Hickory chips boiled to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8332 | Carya ovata (P. Mill.) K. Koch 767 | Dakota 61 | g19 17 | 74 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8358 | Carya ovata (P. Mill.) K. Koch 767 | Omaha 177 | g19 17 | 74 | Food 1 | Sweetener 135 | Hickory chips boiled to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8359 | Carya ovata (P. Mill.) K. Koch 767 | Omaha 177 | g19 17 | 74 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8362 | Carya ovata (P. Mill.) K. Koch 767 | Pawnee 190 | g19 17 | 74 | Food 1 | Sweetener 135 | Hickory chips boiled to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8363 | Carya ovata (P. Mill.) K. Koch 767 | Pawnee 190 | g19 17 | 74 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8366 | Carya ovata (P. Mill.) K. Koch 767 | Ponca 205 | g19 17 | 74 | Food 1 | Sweetener 135 | Hickory chips boiled to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8367 | Carya ovata (P. Mill.) K. Koch 767 | Ponca 205 | g19 17 | 74 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8372 | Carya ovata (P. Mill.) K. Koch 767 | Winnebago 280 | g19 17 | 74 | Food 1 | Sweetener 135 | Hickory chips boiled to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8373 | Carya ovata (P. Mill.) K. Koch 767 | Winnebago 280 | g19 17 | 74 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8463 | Castilleja foliolosa Hook. & Arn. 785 | Cahuilla 24 | bs72 31 | 51 | Food 1 | Sweetener 135 | Flowers picked by children to suck the nectar. | 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 51 |
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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) );