uses
Data source: Native American Ethnobotany Database · About: NAEB
279 rows where use_subcategory = 1 sorted by id descending
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id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
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 |
43952 | Yucca baccata Torr. 4225 | Southwest Indians 248 | bc41 58 | 12 | Food 1 | Preserves 1 | Fruit pared, pulp chewed, cooked, dried and eaten as a conserve. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 12 |
43903 | Yucca baccata Torr. 4225 | Navajo, Ramah 159 | v52 18 | 21 | Food 1 | Preserves 1 | Fruit used to make preserves. | 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 21 |
43883 | Yucca baccata Torr. 4225 | Navajo 157 | e44 74 | 32 | Food 1 | Preserves 1 | Fruit used to make jelly. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 32 |
43862 | Yucca baccata Torr. 4225 | Laguna 124 | c35 19 | 54 | Food 1 | Preserves 1 | Dried fruits eaten as a paste. | 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 |
43828 | Yucca baccata Torr. 4225 | Hopi 95 | n43 184 | 18 | Food 1 | Preserves 1 | Fruits sun dried, boiled into jam and eaten with corn dumplings or boiled bread. | Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 18 |
43777 | Yucca baccata Torr. 4225 | Acoma 2 | c35 19 | 54 | Food 1 | Preserves 1 | Dried fruits eaten as a paste. | 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 |
43552 | Washingtonia filifera (L. Linden) H. Wendl. 4190 | Cahuilla 24 | bs72 31 | 145 | Food 1 | Preserves 1 | Fruit 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 145 |
43515 | Vitis vulpina L. 4184 | Ojibwa 173 | smith32 20 | 411 | Food 1 | Preserves 1 | Frosted grapes made into jelly for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 411 |
43508 | Vitis vulpina L. 4184 | Menominee 138 | s23 51 | 72 | Food 1 | Preserves 1 | Berries eaten preserved or jellied. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 72 |
43401 | Vitis cinerea (Engelm.) Millard 4173 | Kiowa 111 | vs39 140 | 42 | Food 1 | Preserves 1 | Grapes gathered in large quantities and made into jams and jellies. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 42 |
43382 | Vitis californica Benth. 4172 | Mendocino Indian 137 | c02 89 | 369 | Food 1 | Preserves 1 | Fruits used to make jelly. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 369 |
43178 | Viburnum prunifolium L. 4136 | Meskwaki 139 | smith28 21 | 256 | Food 1 | Preserves 1 | Berries cooked into a jam. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 256 |
43140 | Viburnum opulus var. americanum Ait. 4135 | Algonquin, Quebec 7 | b80 67 | 107 | Food 1 | Preserves 1 | Berries 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 107 |
43137 | Viburnum opulus L. 4134 | Shuswap 233 | palmer75 92 | 61 | Food 1 | Preserves 1 | Berries made into jelly. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 61 |
43110 | Viburnum lentago L. 4132 | Ojibwa 173 | smith32 20 | 398 | Food 1 | Preserves 1 | Berries used in jam with wild grapes. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398 |
43084 | Viburnum edule (Michx.) Raf. 4130 | Thompson 259 | tta90 10 | 201 | Food 1 | Preserves 1 | Fruit made into 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 201 |
43080 | Viburnum edule (Michx.) Raf. 4130 | Tanana, Upper 255 | k85 36 | 11 | Food 1 | Preserves 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 11 |
43066 | Viburnum edule (Michx.) Raf. 4130 | Oweekeno 181 | c93 14 | 91 | 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 91 |
43062 | Viburnum edule (Michx.) Raf. 4130 | Kwakiutl, Southern 122 | tb73 63 | 281 | Food 1 | Preserves 1 | Berries steamed, covered with oil, preserved and used for food. | Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 281 |
43050 | Viburnum edule (Michx.) Raf. 4130 | Eskimo, Inupiat 72 | j83 54 | 106 | Food 1 | Preserves 1 | Berries used to make jam or jelly. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 106 |
43040 | Viburnum edule (Michx.) Raf. 4130 | Cree, Woodlands 58 | l85 47 | 65 | Food 1 | Preserves 1 | Fruit used to make jam or 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 65 |
43030 | Viburnum edule (Michx.) Raf. 4130 | Carrier 27 | c73 134 | 77 | 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 77 |
43025 | Viburnum edule (Michx.) Raf. 4130 | Alaska Native 4 | h53 132 | 111 | Food 1 | Preserves 1 | Berries used to make jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 111 |
42464 | Vaccinium vitis-idaea ssp. minus (Lodd.) Hult‚n 4090 | Anticosti 9 | r46 150 | 68 | Food 1 | Preserves 1 | Fruit used to make jams and jellies. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 68 |
42461 | Vaccinium vitis-idaea L. 4089 | Tanana, Upper 255 | k85 36 | 9 | Food 1 | Preserves 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 |
42440 | Vaccinium vitis-idaea L. 4089 | Eskimo, Arctic 68 | p53 171 | 22 | Food 1 | Preserves 1 | Berries used to make jams and jellies. | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 22 |
42437 | Vaccinium vitis-idaea L. 4089 | Carrier 27 | c73 134 | 76 | 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 76 |
42434 | Vaccinium vitis-idaea L. 4089 | Alaska Native 4 | h53 132 | 109 | Food 1 | Preserves 1 | Berries mixed with rose hip pulp and sugar to make jam. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 109 |
42432 | Vaccinium uliginosum L. 4088 | Tanana, Upper 255 | k85 36 | 9 | Food 1 | Preserves 1 | Berries gathered and preserved in quantity. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 |
42396 | Vaccinium sp. 4087 | 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 |
42372 | Vaccinium scoparium Leib. ex Coville 4086 | Thompson 259 | tta90 10 | 217 | Food 1 | Preserves 1 | Berries used in 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 217 |
42356 | Vaccinium parvifolium Sm. 4085 | Thompson 259 | tta90 10 | 221 | 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 221 |
42314 | Vaccinium parvifolium Sm. 4085 | Hesquiat 92 | te82 41 | 67 | Food 1 | Preserves 1 | Berries used for jam. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 67 |
42305 | Vaccinium parvifolium Sm. 4085 | Alaska Native 4 | h53 132 | 105 | Food 1 | Preserves 1 | Fruit used to make a very superior jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 105 |
42302 | Vaccinium oxycoccos L. 4084 | Tanana, Upper 255 | k85 36 | 10 | Food 1 | Preserves 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
42283 | Vaccinium oxycoccos L. 4084 | Makah 133 | g83 3 | 307 | Food 1 | Preserves 1 | Fruit used to make jam and jellies. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 307 |
42273 | Vaccinium oxycoccos L. 4084 | Hesquiat 92 | te82 41 | 67 | Food 1 | Preserves 1 | Berries stored with water in jars. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 67 |
42272 | Vaccinium oxycoccos L. 4084 | Hesquiat 92 | te82 41 | 67 | 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 67 |
42217 | Vaccinium ovatum Pursh 4083 | Hesquiat 92 | te82 41 | 67 | Food 1 | Preserves 1 | Berries stored with water in jars. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 67 |
42216 | Vaccinium ovatum Pursh 4083 | Hesquiat 92 | te82 41 | 67 | Food 1 | Preserves 1 | Berries cooked and made into jam or jelly. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 67 |
42196 | Vaccinium ovalifolium Sm. 4082 | Paiute 183 | m53 98 | 102 | Food 1 | Preserves 1 | Berries canned or refrigerated for future use. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 102 |
42163 | Vaccinium ovalifolium Sm. 4082 | Hesquiat 92 | te82 41 | 67 | Food 1 | Preserves 1 | Berries preserved or 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 67 |
42124 | Vaccinium myrtilloides Michx. 4079 | Iroquois 100 | r45i 116 | 96 | Food 1 | Preserves 1 | Flowers used to make preserves. | Rousseau, Jacques, 1945, Le Folklore Botanique De L'ile Aux Coudres, Contributions de l'Institut botanique l'Universite de Montreal 55:75-111, page 96 |
42120 | Vaccinium myrtilloides Michx. 4079 | Hesquiat 92 | te82 41 | 67 | Food 1 | Preserves 1 | Berries ordered and used to make preserves. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 67 |
42118 | Vaccinium myrtilloides Michx. 4079 | Cree, Woodlands 58 | l85 47 | 63 | Food 1 | Preserves 1 | Berries made into jam and eaten with fish and 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 63 |
42084 | Vaccinium membranaceum Dougl. ex Torr. 4077 | Thompson 259 | tta90 10 | 218 | Food 1 | Preserves 1 | Berries 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 218 |
42075 | Vaccinium membranaceum Dougl. ex Torr. 4077 | Paiute 183 | m53 98 | 102 | Food 1 | Preserves 1 | Berries canned or refrigerated for future use. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 102 |
42066 | Vaccinium membranaceum Dougl. ex Torr. 4077 | Montana Indian 151 | b05 73 | 25 | Food 1 | Preserves 1 | Fruit used for making jelly. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 25 |
42065 | Vaccinium membranaceum Dougl. ex Torr. 4077 | Montana Indian 151 | h92 30 | 63 | 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 63 |
42029 | Vaccinium deliciosum Piper 4075 | Thompson 259 | tta90 10 | 217 | Food 1 | Preserves 1 | Berries used in 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 217 |
42015 | Vaccinium corymbosum L. 4074 | Algonquin, Quebec 7 | b80 67 | 104 | Food 1 | Preserves 1 | Berries made into preserves and butter. | 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 104 |
42000 | Vaccinium caespitosum Michx. 4071 | Thompson 259 | tta90 10 | 217 | Food 1 | Preserves 1 | Berries used in 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 217 |
41967 | Vaccinium angustifolium Ait. 4070 | Iroquois 100 | r45i 116 | 96 | Food 1 | Preserves 1 | Flowers used to make preserves. | Rousseau, Jacques, 1945, Le Folklore Botanique De L'ile Aux Coudres, Contributions de l'Institut botanique l'Universite de Montreal 55:75-111, page 96 |
41959 | Vaccinium angustifolium Ait. 4070 | Algonquin, Quebec 7 | b80 67 | 104 | Food 1 | Preserves 1 | Berries made into preserves and butter. | 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 104 |
41776 | Urtica dioica ssp. gracilis (Ait.) Seland. 4059 | Haisla and Hanaksiala 87 | c93 14 | 294 | Food 1 | Preserves 1 | Plant boiled with sugar 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 294 |
38883 | Stenocereus thurberi (Engelm.) Buxbaum 3823 | 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 |
38872 | Stenocereus thurberi (Engelm.) Buxbaum 3823 | Papago 188 | cu35 27 | 22 | 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 22 |
38871 | Stenocereus thurberi (Engelm.) Buxbaum 3823 | Papago 188 | cu35 27 | 22 | 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 22 |
38870 | Stenocereus thurberi (Engelm.) Buxbaum 3823 | 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 |
38061 | Simmondsia chinensis (Link) Schneid. 3688 | Yavapai 284 | g36 48 | 258 | Food 1 | Preserves 1 | Berries parched and ground to consistency of peanut butter. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 258 |
37941 | Shepherdia sp. 3660 | 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 |
37925 | Shepherdia canadensis (L.) Nutt. 3658 | Thompson 259 | tta90 10 | 209 | Food 1 | Preserves 1 | Berries 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 209 |
37823 | Shepherdia canadensis (L.) Nutt. 3658 | Cheyenne 33 | g72 39 | 181 | Food 1 | Preserves 1 | Fruit used to make excellent preserves. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 181 |
37821 | Shepherdia canadensis (L.) Nutt. 3658 | Carrier 27 | h49 34 | 12 | Food 1 | Preserves 1 | Berries used to make jelly. | Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949. Pages 12, 38., page 12 |
37820 | Shepherdia canadensis (L.) Nutt. 3658 | Carrier 27 | c73 134 | 76 | 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 76 |
37782 | Shepherdia argentea (Pursh) Nutt. 3657 | 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 |
37764 | Shepherdia argentea (Pursh) Nutt. 3657 | Arapaho 17 | n66 139 | 49 | Food 1 | Preserves 1 | Berries used to make jelly. | Nickerson, Gifford S., 1966, Some Data on Plains and Great Basin Indian Uses of Certain Native Plants, Tebiwa 9(1):45-51, page 49 |
36897 | Sambucus racemosa var. racemosa 3569 | Oweekeno 181 | c93 14 | 90 | 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 90 |
36893 | Sambucus racemosa var. racemosa 3569 | Nitinaht 166 | ttco83 101 | 100 | Food 1 | Preserves 1 | Berries pounded, dried, soaked in water until jam like, mixed with sugar 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 100 |
36858 | Sambucus racemosa var. racemosa 3569 | 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 |
36795 | Sambucus racemosa L. 3567 | Hesquiat 92 | te82 41 | 63 | Food 1 | Preserves 1 | Cooked fruit made excellent jelly and jam. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 63 |
36778 | Sambucus racemosa L. 3567 | Bella Coola 21 | t73 53 | 203 | Food 1 | Preserves 1 | Berries used to make jelly. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 203 |
36753 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Pima 193 | c49 11 | 75 | Food 1 | Preserves 1 | Berries used to make jams and jellies. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 75 |
36728 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Meskwaki 139 | smith28 21 | 256 | Food 1 | Preserves 1 | Berries cooked without sugar 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 |
36659 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Cherokee 32 | perry75 86 | 32 | Food 1 | Preserves 1 | Berries used to make jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 32 |
36658 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | 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 |
36641 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Cahuilla 24 | bs72 31 | 138 | Food 1 | Preserves 1 | Berries used to make jams and jellies. | 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 138 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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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) );