uses
Data source: Native American Ethnobotany Database · About: NAEB
279 rows where use_subcategory = 1
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id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
2914 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Blackfoot 23 | h74 26 | 26 | Food 1 | Preserves 1 | Berries used to make preserves. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 26 |
2997 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Montana Indian 151 | b05 73 | 6 | Food 1 | Preserves 1 | Berries used to make jam. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 6 |
2998 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Montana Indian 151 | h92 30 | 9 | Food 1 | Preserves 1 | Fruits made into jams and jellies. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 9 |
3046 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Preserves 1 | Berries jammed. | 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 |
3149 | Amelanchier sp. 214 | Thompson 259 | teit28 144 | 237 | Food 1 | Preserves 1 | Berries collected in large quantities and cured. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 237 |
4455 | Arctostaphylos pringlei Parry 341 | Navajo 157 | l86 121 | 23 | Food 1 | Preserves 1 | Berries used to make jelly. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 23 |
4487 | Arctostaphylos sp. 345 | Diegueno 65 | hedges86 85 | 15 | Food 1 | Preserves 1 | Berries used to make jelly. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 15 |
5527 | Artemisia sp. 404 | Havasupai 89 | ws85 2 | 67 | Food 1 | Preserves 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
6222 | Asclepias speciosa Torr. 442 | Lakota 125 | r80 108 | 34 | Food 1 | Preserves 1 | Open flowers cut up for a sort of preserve. | Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 34 |
6286 | Asclepias syriaca L. 446 | Chippewa 38 | d28 4 | 320 | Food 1 | Preserves 1 | Flowers cut up, stewed and eaten like preserves. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 320 |
8151 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Apache, White Mountain 15 | r29 45 | 147 | Food 1 | Preserves 1 | Fruit used to make a kind of butter. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 147 |
8164 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Papago 188 | c35 19 | 19 | Food 1 | Preserves 1 | Fruits made into 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 19 |
8165 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Papago 188 | cu35 27 | 46 | Food 1 | Preserves 1 | Fruits made into jam. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 46 |
8166 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Papago 188 | cu35 27 | 20 | Food 1 | Preserves 1 | Juice made into cactus jam and used as the most important sweet in the diet. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 20 |
8167 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Papago 188 | cu35 27 | 20 | Food 1 | Preserves 1 | Pulp boiled to a sweet, sticky mass and used like raspberry jam. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 20 |
8188 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Papago and Pima 189 | cb37 151 | 17 | Food 1 | Preserves 1 | Fruit boiled, without sugar, to make preserves. | Castetter, Edward F. and Willis H. Bell, 1937, Ethnobiological Studies in the American Southwest IV. The Aboriginal Utilization of the Tall Cacti in the American South, University of New Mexico Bulletin 5:1-48, page 17 |
8217 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Pima, Gila River 195 | r91 136 | 4 | Food 1 | Preserves 1 | Pulp used to make jam. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4 |
8218 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Pima, Gila River 195 | r91 136 | 4 | Food 1 | Preserves 1 | Seeds ground, mixed with grains and used to make a paste resembling peanut butter. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4 |
8779 | Celtis laevigata var. reticulata (Torr.) L. Benson 822 | Apache, Chiricahua & Mescalero 11 | co36 95 | 46 | Food 1 | Preserves 1 | Fruit used to make jelly. | 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 46 |
8988 | Cereus sp. 845 | Apache, White Mountain 15 | r29 45 | 156 | Food 1 | Preserves 1 | Fruit used to make a kind of butter. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 156 |
9760 | Chrysobotrya odorata (Wendl.) Cockerell 927 | Kiowa 111 | vs39 140 | 29 | Food 1 | Preserves 1 | Fruit made into jelly. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 29 |
11374 | Crataegus douglasii Lindl. 1123 | Shuswap 233 | palmer75 92 | 66 | Food 1 | Preserves 1 | Berries used to make jelly. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 66 |
11385 | Crataegus douglasii Lindl. 1123 | Thompson 259 | tta90 10 | 258 | Food 1 | Preserves 1 | Fruit made into jam or jelly. | 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 258 |
11685 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Navajo 157 | steg41 119 | 221 | Food 1 | Preserves 1 | Dried fruit boiled with large amounts of sugar into a preserve. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
12408 | Descurainia sp. 1275 | Havasupai 89 | ws85 2 | 67 | Food 1 | Preserves 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
12902 | Echinocereus triglochidiatus Engelm. 1363 | Isleta 101 | j31 76 | 27 | Food 1 | Preserves 1 | Fruit eaten as conserves. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 27 |
12903 | Echinocereus triglochidiatus Engelm. 1363 | Isleta 101 | c35 19 | 26 | Food 1 | Preserves 1 | Fruits, with spines removed by burning, made into 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 26 |
12913 | Echinocereus triglochidiatus var. triglochidiatus 1364 | Isleta 101 | c35 19 | 26 | Food 1 | Preserves 1 | Fruits, with spines removed by burning, made into 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 26 |
13062 | Empetrum nigrum L. 1393 | Alaska Native 4 | h53 132 | 79 | Food 1 | Preserves 1 | Berries mixed with other berries and used to make jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 79 |
13089 | Empetrum nigrum L. 1393 | Tanana, Upper 255 | k85 36 | 12 | Food 1 | Preserves 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
14833 | Fragaria chiloensis (L.) P. Mill. 1632 | Alaska Native 4 | h53 132 | 81 | Food 1 | Preserves 1 | Berries made into a jam. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 81 |
14841 | Fragaria chiloensis (L.) P. Mill. 1632 | Makah 133 | g83 3 | 262 | Food 1 | Preserves 1 | Fruit used to make jams and jellies. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 262 |
14844 | Fragaria chiloensis (L.) P. Mill. 1632 | Oweekeno 181 | c93 14 | 108 | Food 1 | Preserves 1 | Berries used to make jam. | 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 108 |
14857 | Fragaria chiloensis ssp. lucida (Vilm.) Staudt 1633 | Haisla and Hanaksiala 87 | c93 14 | 264 | Food 1 | Preserves 1 | Berries used to make jam. | 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 264 |
14859 | Fragaria chiloensis ssp. pacifica Staudt 1634 | Haisla and Hanaksiala 87 | c93 14 | 264 | Food 1 | Preserves 1 | Berries used to make jam. | 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 264 |
14900 | Fragaria vesca L. 1636 | Oweekeno 181 | c93 14 | 108 | Food 1 | Preserves 1 | Berries used to make jam. | 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 108 |
14931 | Fragaria vesca ssp. bracteata (Heller) Staudt 1638 | Haisla and Hanaksiala 87 | c93 14 | 264 | Food 1 | Preserves 1 | Berries used to make jam. | 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 264 |
14959 | Fragaria virginiana Duchesne 1640 | Algonquin, Quebec 7 | b80 67 | 91 | Food 1 | Preserves 1 | Fruit gathered, cultivated and preserved. | 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 91 |
14976 | Fragaria virginiana Duchesne 1640 | Cherokee 32 | perry75 86 | 56 | Food 1 | Preserves 1 | Berries used to make jam. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56 |
14998 | Fragaria virginiana Duchesne 1640 | Meskwaki 139 | smith28 21 | 263 | Food 1 | Preserves 1 | Berries cooked into a jam for winter use. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 263 |
15006 | Fragaria virginiana Duchesne 1640 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Preserves 1 | Berries used to make preserves for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
15018 | Fragaria virginiana Duchesne 1640 | Oweekeno 181 | c93 14 | 108 | Food 1 | Preserves 1 | Berries used to make jam. | 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 108 |
15034 | Fragaria virginiana ssp. platypetala (Rydb.) Staudt 1641 | Haisla and Hanaksiala 87 | c93 14 | 264 | Food 1 | Preserves 1 | Berries used to make jam. | 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 264 |
15428 | Gaillardia pinnatifida Torr. 1676 | Havasupai 89 | ws85 2 | 67 | Food 1 | Preserves 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
15564 | Gaultheria ovatifolia Gray 1701 | Hoh 94 | r36 77 | 67 | Food 1 | Preserves 1 | Fruits stewed and made into jelly. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
15567 | Gaultheria ovatifolia Gray 1701 | Quileute 209 | r36 77 | 67 | Food 1 | Preserves 1 | Fruits stewed and made into jelly. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
15649 | Gaultheria shallon Pursh 1703 | Makah 133 | g83 3 | 299 | Food 1 | Preserves 1 | Berries used to make jellies. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 299 |
15662 | Gaultheria shallon Pursh 1703 | Nitinaht 166 | ttco83 101 | 104 | Food 1 | Preserves 1 | Berries made into jam and used for food. | 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 104 |
15671 | Gaultheria shallon Pursh 1703 | Oweekeno 181 | c93 14 | 96 | Food 1 | Preserves 1 | Berries used to make jam or jelly. | 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 96 |
15702 | Gaultheria shallon Pursh 1703 | Thompson 259 | tta90 10 | 213 | Food 1 | Preserves 1 | Berries made into jams. | 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 213 |
15727 | Gaylussacia baccata (Wangenh.) K. Koch 1707 | Cherokee 32 | perry75 86 | 39 | Food 1 | Preserves 1 | Berries used to make jam and canned for future use. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 39 |
15747 | Gaylussacia ursina (M.A. Curtis) Torr. & Gray ex Gray 1709 | Cherokee 32 | perry75 86 | 39 | Food 1 | Preserves 1 | Berries made into jelly or canned for future use. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 39 |
15968 | Gilia sinuata Dougl. ex Benth. 1744 | Havasupai 89 | ws85 2 | 67 | Food 1 | Preserves 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
16572 | Helianthus annuus L. 1821 | Havasupai 89 | ws85 2 | 67 | Food 1 | Preserves 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
16662 | Helianthus petiolaris Nutt. 1832 | Havasupai 89 | ws85 2 | 67 | Food 1 | Preserves 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
18572 | Juniperus deppeana Steud. 2056 | Apache, Chiricahua & Mescalero 11 | co36 95 | 45 | Food 1 | Preserves 1 | Berries boiled and made into jelly or preserves. | 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 45 |
19923 | Lepidium lasiocarpum Nutt. 2136 | Havasupai 89 | ws85 2 | 67 | Food 1 | Preserves 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
21431 | Lycium pallidum Miers 2316 | Hopi 95 | n43 184 | 19 | Food 1 | Preserves 1 | Berries cooked to make a jam-like food and served with fresh piki bread. | Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 19 |
21835 | Mahonia aquifolium (Pursh) Nutt. 2370 | Makah 133 | g83 3 | 254 | Food 1 | Preserves 1 | Fruit used to make preserves. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 254 |
21848 | Mahonia aquifolium (Pursh) Nutt. 2370 | Salish, Coast 217 | tb71 23 | 78 | Food 1 | Preserves 1 | Berries used to make jelly. | Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 78 |
21856 | Mahonia aquifolium (Pursh) Nutt. 2370 | Sanpoil 225 | tbk80 32 | 85 | Food 1 | Preserves 1 | Berries boiled into a jam. | 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 85 |
21878 | Mahonia aquifolium (Pursh) Nutt. 2370 | Thompson 259 | tta90 10 | 187 | Food 1 | Preserves 1 | Fruit used to make jelly. | 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 187 |
21897 | Mahonia haematocarpa (Woot.) Fedde 2373 | Apache, Chiricahua & Mescalero 11 | co36 95 | 46 | Food 1 | Preserves 1 | Fruit cooked with a sweet substance, strained and eaten as jelly. | 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 46 |
21901 | Mahonia haematocarpa (Woot.) Fedde 2373 | Pueblo 207 | c35 19 | 19 | Food 1 | Preserves 1 | Berries used to make jelly. | 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 19 |
21902 | Mahonia haematocarpa (Woot.) Fedde 2373 | Spanish American 249 | c35 19 | 19 | Food 1 | Preserves 1 | Berries used to make jelly. | 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 19 |
21905 | Mahonia nervosa (Pursh) Nutt. 2374 | Hoh 94 | r36 77 | 61 | Food 1 | Preserves 1 | Berries used to make jelly. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
21910 | Mahonia nervosa (Pursh) Nutt. 2374 | Makah 133 | g83 3 | 254 | Food 1 | Preserves 1 | Fruit used to make preserves. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 254 |
21918 | Mahonia nervosa (Pursh) Nutt. 2374 | Quileute 209 | r36 77 | 61 | Food 1 | Preserves 1 | Berries used to make jelly. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
21919 | Mahonia nervosa (Pursh) Nutt. 2374 | Salish, Coast 217 | tb71 23 | 78 | Food 1 | Preserves 1 | Berries used to make jelly. | Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 78 |
21923 | Mahonia nervosa (Pursh) Nutt. 2374 | Skagit 241 | g73 25 | 30 | Food 1 | Preserves 1 | Ripe berries used to make jam. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 30 |
21935 | Mahonia nervosa (Pursh) Nutt. 2374 | Thompson 259 | tta90 10 | 187 | Food 1 | Preserves 1 | Berries used to make jelly. | 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 187 |
21991 | Mahonia repens (Lindl.) G. Don 2376 | Montana Indian 151 | h92 30 | 18 | Food 1 | Preserves 1 | Berries used to make jams and jellies. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 18 |
21992 | Mahonia repens (Lindl.) G. Don 2376 | Montana Indian 151 | b05 73 | 8 | Food 1 | Preserves 1 | Fruit used to make jelly. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 8 |
22028 | Mahonia sp. 2377 | Modesse 145 | m66 109 | 224 | Food 1 | Preserves 1 | Berries used to make jelly. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 224 |
22186 | Malus angustifolia (Ait.) Michx. 2388 | Cherokee 32 | perry75 86 | 56 | Food 1 | Preserves 1 | Fruit used to make clear jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56 |
22253 | Malus fusca (Raf.) Schneid. 2391 | Makah 133 | g83 3 | 268 | Food 1 | Preserves 1 | Ripe fruit used to make jelly. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 268 |
22294 | Malus ioensis var. ioensis 2393 | Meskwaki 139 | smith28 21 | 263 | Food 1 | Preserves 1 | Fruit reduced to jelly. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 263 |
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 |
22868 | Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray 2447 | Havasupai 89 | ws85 2 | 67 | Food 1 | Preserves 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
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 |
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 |
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 |
22936 | Mentzelia veatchiana Kellogg 2460 | 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 |
23490 | Morus rubra L. 2532 | Cherokee 32 | perry75 86 | 48 | Food 1 | Preserves 1 | Berries used to make jam. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 48 |
24022 | Nolina microcarpa S. Wats. 2590 | Isleta 101 | j31 76 | 35 | Food 1 | Preserves 1 | Fruit eaten preserved. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 35 |
24731 | Opuntia phaeacantha Engelm. 2665 | Navajo 157 | l86 121 | 14 | Food 1 | Preserves 1 | Pads peeled, sliced, roasted, boiled in sugar water until dissolved into a syrup & eaten like jelly. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 14 |
24732 | Opuntia phaeacantha Engelm. 2665 | Navajo 157 | l86 121 | 14 | Food 1 | Preserves 1 | Plant used to make jelly. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 14 |
24757 | Opuntia polyacantha Haw. 2667 | Montana Indian 151 | b05 73 | 17 | Food 1 | Preserves 1 | Fruit made into preserves. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 17 |
24819 | Opuntia sp. 2670 | Isleta 101 | j31 76 | 35 | Food 1 | Preserves 1 | Fruit eaten as conserves. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 35 |
24826 | Opuntia sp. 2670 | Kiowa 111 | vs39 140 | 45 | Food 1 | Preserves 1 | Ripe fruits gathered in large quantities and used fresh in jams. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 45 |
26709 | Physalis pubescens L. 2918 | Navajo 157 | l86 121 | 17 | Food 1 | Preserves 1 | Sour berries used to make jam. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 17 |
26716 | Physalis sp. 2919 | Hualapai 97 | w82 127 | 9 | Food 1 | Preserves 1 | Berries used to make preserves. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 9 |
27551 | Pinus edulis Engelm. 2959 | Havasupai 89 | ws85 2 | 67 | Food 1 | Preserves 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
27614 | Pinus edulis Engelm. 2959 | Navajo 157 | steg41 119 | 222 | Food 1 | Preserves 1 | Nuts roasted, cracked and shelled on a metate, ground fine, made into butter and used with bread. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
27615 | Pinus edulis Engelm. 2959 | Navajo 157 | e44 74 | 21 | Food 1 | Preserves 1 | Roasted nuts mashed into a butter. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 21 |
27659 | Pinus edulis Engelm. 2959 | Navajo, Ramah 159 | v52 18 | 12 | Food 1 | Preserves 1 | Roasted, ground nuts made into butter & spread on corn cakes or mixed with roasted, ground corn. | Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 12 |
28706 | Podophyllum peltatum L. 3033 | Menominee 138 | s23 51 | 62 | Food 1 | Preserves 1 | Fresh, ripe fruits preserved. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 62 |
28712 | Podophyllum peltatum L. 3033 | Meskwaki 139 | smith28 21 | 256 | Food 1 | Preserves 1 | Fruits cooked into a conserve. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 256 |
29936 | Prosopis glandulosa Torr. 3153 | Apache 10 | c35 19 | 45 | Food 1 | Preserves 1 | Beans boiled, pounded or ground, hand kneaded and made into a jam. | 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 45 |
30109 | Prosopis velutina Woot. 3158 | Papago 188 | cu35 27 | 28 | Food 1 | Preserves 1 | Gumlike secretions found on branches, dried, ground, mixed with saguaro syrup and eaten like jam. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 28 |
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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) );