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 |
---|---|---|---|---|---|---|---|---|
30228 | Prunus americana Marsh. 3160 | Cherokee 32 | hc75 1 | 50 | Food 1 | Preserves 1 | Fruit used to make jelly. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 50 |
30271 | Prunus americana Marsh. 3160 | Meskwaki 139 | smith28 21 | 263 | Food 1 | Preserves 1 | Plums made into plum butter 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 |
30302 | Prunus andersonii Gray 3161 | Cahuilla 24 | bs72 31 | 119 | Food 1 | Preserves 1 | Fruit boiled, sweetened with sugar and used to make jelly. | 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 119 |
30347 | Prunus emarginata (Dougl. ex Hook.) D. Dietr. 3166 | Hoh 94 | r36 77 | 64 | Food 1 | Preserves 1 | Fruits used to make jelly. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 64 |
30392 | Prunus emarginata (Dougl. ex Hook.) D. Dietr. 3166 | Quileute 209 | r36 77 | 64 | Food 1 | Preserves 1 | Fruits used to make jelly. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 64 |
30452 | Prunus nigra Ait. 3171 | Algonquin, Quebec 7 | b80 67 | 95 | Food 1 | Preserves 1 | Fruit made into preserves. | 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 95 |
30459 | Prunus nigra Ait. 3171 | Meskwaki 139 | smith28 21 | 263 | Food 1 | Preserves 1 | Plums made into plum butter 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 |
30462 | Prunus nigra Ait. 3171 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Preserves 1 | Large quantities of plums found in thickets and gathered for preserves. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
30468 | Prunus pensylvanica L. f. 3172 | Algonquin, Quebec 7 | b80 67 | 95 | Food 1 | Preserves 1 | Fruit made into jelly. | 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 95 |
30487 | Prunus pensylvanica L. f. 3172 | Cherokee 32 | perry75 86 | 58 | Food 1 | Preserves 1 | Fruit used to make jam. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 58 |
30490 | Prunus pensylvanica L. f. 3172 | Cree, Woodlands 58 | l85 47 | 53 | Food 1 | Preserves 1 | Juice used to make jelly. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 53 |
30546 | Prunus pumila L. 3174 | Menominee 138 | s23 51 | 71 | Food 1 | Preserves 1 | Berries sometimes gathered and preserved. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 71 |
30694 | Prunus sp. 3178 | 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 |
30708 | Prunus virginiana L. 3181 | Algonquin, Quebec 7 | b80 67 | 96 | Food 1 | Preserves 1 | Cherries made into preserves. | 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 96 |
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 |
30912 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Mendocino Indian 137 | c02 89 | 356 | Food 1 | Preserves 1 | Fruits made into a jelly and used for food. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 356 |
30917 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Montana Indian 151 | b05 73 | 19 | Food 1 | Preserves 1 | Ripe fruit collected each fall and made into marmalade. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 19 |
30977 | Prunus virginiana var. melanocarpa (A. Nels.) Sarg. 3183 | Apache, Chiricahua & Mescalero 11 | co36 95 | 46 | Food 1 | Preserves 1 | Fruit cooked to make a preserve. | 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 |
31013 | Prunus virginiana var. melanocarpa (A. Nels.) Sarg. 3183 | Spanish American 249 | c35 19 | 46 | Food 1 | Preserves 1 | Fruits made into jelly and 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 46 |
32622 | Quincula lobata (Torr.) Raf. 3297 | Kiowa 111 | vs39 140 | 50 | Food 1 | Preserves 1 | Berries gathered to make jelly. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 50 |
32623 | Quincula lobata (Torr.) Raf. 3297 | Kiowa 111 | vs39 140 | 50 | Food 1 | Preserves 1 | Berries gathered to make jelly. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 50 |
32801 | Rhamnus sp. 3329 | Cahuilla 24 | bs72 31 | 131 | Food 1 | Preserves 1 | Plant boiled into a jelly-like substance and eaten. | 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 131 |
32807 | Rheum rhabarbarum L. 3330 | Kitasoo 112 | c93 14 | 340 | Food 1 | Preserves 1 | Stalks 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 340 |
33018 | Rhus microphylla Engelm. ex Gray 3349 | Apache, Chiricahua & Mescalero 11 | co36 95 | 46 | Food 1 | Preserves 1 | Dried fruits ground, pulp mixed with water and sugar and cooked to make jam. | 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 |
33080 | Rhus trilobata Nutt. 3352 | Apache, Chiricahua & Mescalero 11 | co36 95 | 46 | Food 1 | Preserves 1 | Dried fruits ground, pulp mixed with water and sugar and cooked to make jam. | 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 |
33081 | Rhus trilobata Nutt. 3352 | Apache, Chiricahua & Mescalero 11 | co36 95 | 49 | Food 1 | Preserves 1 | Fruits formerly used to make jam. | 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 49 |
33089 | Rhus trilobata Nutt. 3352 | Atsugewi 19 | g53 129 | 139 | Food 1 | Preserves 1 | Berries mixed with sugar and made into jam. | Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 139 |
33338 | Ribes americanum P. Mill. 3358 | Ojibwa 173 | smith32 20 | 410 | Food 1 | Preserves 1 | Berries used to make jams and preserves. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410 |
33366 | Ribes aureum var. villosum DC. 3360 | 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 |
33380 | Ribes bracteosum Dougl. ex Hook. 3361 | Hesquiat 92 | te82 41 | 68 | Food 1 | Preserves 1 | Berries made excellent jam. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 68 |
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 |
33422 | Ribes cereum var. pedicellare Brewer & S. Wats. 3364 | Acoma 2 | c35 19 | 49 | Food 1 | Preserves 1 | Fruits preserved and eaten. | 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 |
33430 | Ribes cereum var. pedicellare Brewer & S. Wats. 3364 | Isleta 101 | j31 76 | 42 | 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 42 |
33432 | Ribes cereum var. pedicellare Brewer & S. Wats. 3364 | Laguna 124 | c35 19 | 49 | Food 1 | Preserves 1 | Fruits preserved and eaten. | 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 |
33451 | Ribes cynosbati L. 3367 | Algonquin, Quebec 7 | b80 67 | 87 | Food 1 | Preserves 1 | Fruit 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 87 |
33455 | Ribes cynosbati L. 3367 | Menominee 138 | s23 51 | 71 | Food 1 | Preserves 1 | Berries preserved. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 71 |
33460 | Ribes cynosbati L. 3367 | Ojibwa 173 | smith32 20 | 410 | Food 1 | Preserves 1 | Berries made into preserves for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410 |
33464 | Ribes cynosbati L. 3367 | Potawatomi 206 | smith33 43 | 109 | Food 1 | Preserves 1 | Berries made into jams and jellies. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 109 |
33514 | Ribes hudsonianum Richards. 3371 | Cree, Woodlands 58 | l85 47 | 55 | Food 1 | Preserves 1 | Berries used to make jam and eaten with fish, meat or bannock. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 55 |
33523 | Ribes hudsonianum Richards. 3371 | Tanana, Upper 255 | k85 36 | 11 | Food 1 | Preserves 1 | Currants used to make jam. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 11 |
33585 | Ribes lacustre (Pers.) Poir. 3375 | Thompson 259 | tta90 10 | 229 | Food 1 | Preserves 1 | Berries used to make jam. | 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 229 |
33597 | Ribes laxiflorum Pursh 3376 | Makah 133 | g83 3 | 260 | Food 1 | Preserves 1 | 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 260 |
33611 | Ribes leptanthum Gray 3377 | Spanish American 249 | c35 19 | 49 | Food 1 | Preserves 1 | Fruits 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 49 |
33659 | Ribes oxyacanthoides L. 3385 | Ojibwa 173 | smith32 20 | 410 | 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 410 |
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 |
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 |
33721 | Ribes sp. 3396 | Anticosti 9 | r46 150 | 67 | Food 1 | Preserves 1 | Berries used to make jam. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 67 |
33723 | Ribes sp. 3396 | Carrier 27 | c73 134 | 73 | Food 1 | Preserves 1 | Berries used to make jelly. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 73 |
33748 | Ribes triste Pallas 3397 | Alaska Native 4 | h53 132 | 87 | Food 1 | Preserves 1 | Berries made into jams and jellies. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 87 |
33765 | Ribes triste Pallas 3397 | Ojibwa 173 | smith32 20 | 410 | Food 1 | Preserves 1 | Berries used to make jams and preserves. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410 |
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 |
33778 | Ribes wolfii Rothrock 3402 | Apache, Chiricahua & Mescalero 11 | co36 95 | 44 | 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 44 |
33865 | Rosa acicularis Lindl. 3417 | Alaska Native 4 | h53 132 | 89 | Food 1 | Preserves 1 | Rose hip juice used to make jellies. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89 |
33866 | Rosa acicularis Lindl. 3417 | Alaska Native 4 | h53 132 | 89 | Food 1 | Preserves 1 | Rose hip pulp, with seeds and skins removed, used to make jams and marmalades. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89 |
33877 | Rosa acicularis Lindl. 3417 | Eskimo, Inupiat 72 | j83 54 | 101 | Food 1 | Preserves 1 | Used to make jam or jelly. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 101 |
33905 | Rosa acicularis Lindl. 3417 | Tanana, Upper 255 | k85 36 | 12 | Food 1 | Preserves 1 | Rose hips used to make jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
33920 | Rosa acicularis Lindl. 3417 | Thompson 259 | tta90 10 | 267 | Food 1 | Preserves 1 | Hips 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 267 |
33944 | Rosa arkansana Porter 3419 | Lakota 125 | k90 156 | 39 | Food 1 | Preserves 1 | Petals used to make jam. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 39 |
34035 | Rosa nutkana K. Presl 3427 | Blackfoot 23 | m90 111 | 22 | Food 1 | Preserves 1 | Berries used to make jelly. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 22 |
34037 | Rosa nutkana K. Presl 3427 | Carrier 27 | c73 134 | 86 | Food 1 | Preserves 1 | Berries used to make jam. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 86 |
34070 | Rosa nutkana K. Presl 3427 | Rocky Boy 213 | m90 111 | 22 | Food 1 | Preserves 1 | Berries used to make jelly. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 22 |
34103 | Rosa nutkana var. hispida Fern. 3428 | Blackfoot 23 | m90 111 | 22 | Food 1 | Preserves 1 | Berries used to make jelly. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 22 |
34105 | Rosa nutkana var. hispida Fern. 3428 | Rocky Boy 213 | m90 111 | 22 | Food 1 | Preserves 1 | Berries used to make jelly. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 22 |
34251 | Rosa woodsii Lindl. 3434 | Thompson 259 | tta90 10 | 267 | Food 1 | Preserves 1 | Hips used to make jelly. The hips could be dried and stored to make tea. | 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 267 |
34266 | Rosa woodsii var. woodsii 3436 | Apache, Chiricahua & Mescalero 11 | co36 95 | 46 | Food 1 | Preserves 1 | Rose pulps squeezed into water and boiled 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 |
34321 | Rubus allegheniensis Porter 3438 | Meskwaki 139 | smith28 21 | 264 | Food 1 | Preserves 1 | Berries made into jams. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 264 |
34325 | Rubus allegheniensis Porter 3438 | Ojibwa 173 | smith32 20 | 409 | Food 1 | Preserves 1 | Berries used to make jam for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
34330 | Rubus arcticus L. 3440 | Alaska Native 4 | h53 132 | 91 | Food 1 | Preserves 1 | Fruit used to make a superior jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 91 |
34342 | Rubus arcticus L. 3440 | 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 |
34378 | Rubus chamaemorus L. 3445 | Anticosti 9 | r46 150 | 67 | Food 1 | Preserves 1 | Fruits used to make jelly. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 67 |
34404 | Rubus chamaemorus L. 3445 | 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 |
34444 | Rubus idaeus L. 3453 | Alaska Native 4 | h53 132 | 93 | Food 1 | Preserves 1 | Berries made into jams and jellies. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 93 |
34448 | Rubus idaeus L. 3453 | Algonquin, Quebec 7 | b80 67 | 92 | Food 1 | Preserves 1 | Fruit 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 92 |
34452 | Rubus idaeus L. 3453 | Bella Coola 21 | t73 53 | 209 | Food 1 | Preserves 1 | Berries cooked into jam. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 209 |
34507 | Rubus idaeus L. 3453 | 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 |
34513 | Rubus idaeus L. 3453 | Thompson 259 | tta90 10 | 269 | Food 1 | Preserves 1 | Fruit frozen or made into jam. | 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 269 |
34549 | Rubus idaeus ssp. strigosus (Michx.) Focke 3454 | Ojibwa 173 | smith32 20 | 410 | Food 1 | Preserves 1 | Berries used to make jam for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410 |
34566 | Rubus idaeus ssp. strigosus (Michx.) Focke 3454 | Potawatomi 206 | smith33 43 | 109 | Food 1 | Preserves 1 | Berries, a favorite article of food, made into jams and jellies. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 109 |
34579 | Rubus laciniatus Willd. 3455 | Makah 133 | g83 3 | 272 | Food 1 | Preserves 1 | Fruit used to make jam. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 272 |
34591 | Rubus leucodermis Dougl. ex Torr. & Gray 3457 | Bella Coola 21 | t73 53 | 209 | Food 1 | Preserves 1 | Berries cooked into jam. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 209 |
34617 | Rubus leucodermis Dougl. ex Torr. & Gray 3457 | Makah 133 | g83 3 | 273 | Food 1 | Preserves 1 | Fruit used to make jam. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 273 |
34687 | Rubus occidentalis L. 3461 | Cherokee 32 | perry75 86 | 57 | Food 1 | Preserves 1 | Fruit used to make jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57 |
34754 | Rubus odoratus L. 3462 | Cherokee 32 | perry75 86 | 57 | Food 1 | Preserves 1 | Fruit used to make jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57 |
34775 | Rubus parviflorus Nutt. 3463 | Bella Coola 21 | t73 53 | 209 | Food 1 | Preserves 1 | Berries cooked with wild raspberries and other fruits into a thick jam, dried and used for food. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 209 |
34795 | Rubus parviflorus Nutt. 3463 | Hesquiat 92 | te82 41 | 74 | Food 1 | Preserves 1 | Berries made into jam. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 74 |
34834 | Rubus parviflorus Nutt. 3463 | Oweekeno 181 | c93 14 | 112 | Food 1 | Preserves 1 | Fruit used to make 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 112 |
34878 | Rubus pedatus Sm. 3465 | Alaska Native 4 | h53 132 | 99 | Food 1 | Preserves 1 | Fruit used to make an excellent jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 99 |
34905 | Rubus sp. 3469 | Abnaki 1 | r47 84 | 169 | Food 1 | Preserves 1 | Fruits used to make jelly. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 169 |
34906 | Rubus sp. 3469 | Algonquin, Quebec 7 | b80 67 | 94 | Food 1 | Preserves 1 | Fruit used to make preserves. | 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 94 |
34909 | Rubus sp. 3469 | Carrier 27 | c73 134 | 79 | Food 1 | Preserves 1 | Berries used to make jelly. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 79 |
34917 | Rubus sp. 3469 | Cherokee 32 | perry75 86 | 57 | Food 1 | Preserves 1 | Berries used to make jelly and jam. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57 |
34918 | Rubus sp. 3469 | Cherokee 32 | perry75 86 | 58 | Food 1 | Preserves 1 | Fruit used to make jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 58 |
34948 | Rubus spectabilis Pursh 3470 | Alaska Native 4 | h53 132 | 101 | Food 1 | Preserves 1 | Fruit made into jams and jellies. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 101 |
35006 | Rubus spectabilis Pursh 3470 | Oweekeno 181 | c93 14 | 113 | 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 113 |
35071 | Rubus ursinus Cham. & Schlecht. 3472 | Makah 133 | g83 3 | 278 | Food 1 | Preserves 1 | Fruits used to make jam. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 278 |
36495 | Sambucus nigra L. 3564 | Cherokee 32 | hc75 1 | 33 | Food 1 | Preserves 1 | Berries used to make jellies. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 33 |
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 |
36546 | Sambucus nigra ssp. caerulea (Raf.) R. Bolli 3565 | Mendocino Indian 137 | c02 89 | 388 | Food 1 | Preserves 1 | Berries made into jelly and used for food. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 388 |
36562 | Sambucus nigra ssp. caerulea (Raf.) R. Bolli 3565 | Montana Indian 151 | b05 73 | 23 | 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 23 |
36603 | Sambucus nigra ssp. caerulea (Raf.) R. Bolli 3565 | Thompson 259 | tta90 10 | 199 | Food 1 | Preserves 1 | Berries cooked to make jam. | 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 199 |
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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) );