uses
Data source: Native American Ethnobotany Database · About: NAEB
48 rows where use_subcategory = 131
This data as json, CSV (advanced)
Suggested facets: tribe
id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
2740 | Amaranthus cruentus L. 188 | Hopi 95 | w39 37 | 74 | Food 1 | Cooking Agent 131 | Heads dried and used as a brilliant pink dye for wafer bread. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 |
2741 | Amaranthus cruentus L. 188 | Hopi 95 | f96 72 | 18 | Food 1 | Cooking Agent 131 | Plant used as a red coloring for paper bread distributed at katcina exhibitions. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18 |
2747 | Amaranthus cruentus L. 188 | Zuni 291 | s15 6 | 87 | Food 1 | Cooking Agent 131 | Feathery part of plant ground into a fine meal and used to color ceremonial bread red. The bread was carried by personators of anthropic gods and thrown by them to the populace between the dances. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 87 |
3699 | Apios americana Medik. 289 | Mohegan 149 | t72 97 | 83 | Food 1 | Cooking Agent 131 | Dried roots ground into a flour and used for thickening stews. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 83 |
6119 | Asclepias fascicularis Dcne. 432 | Miwok 144 | bg33 100 | 159 | Food 1 | Cooking Agent 131 | Boiled greens added to thicken manzanita cider. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 159 |
6221 | Asclepias speciosa Torr. 442 | Lakota 125 | r80 108 | 34 | Food 1 | Cooking Agent 131 | Floral bud clusters used to thicken soup. | 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 |
6650 | Atriplex canescens (Pursh) Nutt. 503 | Tewa of Hano 258 | rhf16 61 | 54 | Food 1 | Cooking Agent 131 | Ashes stirred into dough to give it a greenish-blue color. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 54 |
6668 | Atriplex coronata S. Wats. 505 | Pima 193 | c35 19 | 36 | Food 1 | Cooking Agent 131 | Boiled with dried cane cactus to counteract its acidic flavor. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 36 |
6671 | Atriplex elegans (Moq.) D. Dietr. 506 | Pima 193 | c35 19 | 36 | Food 1 | Cooking Agent 131 | Boiled with dried cane cactus to counteract its acidic flavor. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 36 |
6721 | Atriplex serenana A. Nels. 516 | Pima 193 | c35 19 | 36 | Food 1 | Cooking Agent 131 | Boiled with dried cane cactus to counteract its acidic flavor. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 36 |
6881 | Balsamorhiza sagittata (Pursh) Nutt. 549 | Gosiute 79 | c11 38 | 363 | Food 1 | Cooking Agent 131 | Seeds a highly prized source of oil. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 363 |
7551 | Brickellia grandiflora (Hook.) Nutt. 627 | Gosiute 79 | c11 38 | 364 | Food 1 | Cooking Agent 131 | Seeds and other seeds made into a meal and used as 'baking powder' to improve the cakes. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 364 |
8160 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Papago 188 | cu35 27 | 20 | Food 1 | Cooking Agent 131 | Seeds parched, ground, water added and oil extracted. | 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 |
8251 | Carthamus tinctorius L. 760 | Hopi 95 | f96 72 | 20 | Food 1 | Cooking Agent 131 | Flowers used as a yellow coloring for paper bread. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20 |
8252 | Carthamus tinctorius L. 760 | Hopi 95 | w39 37 | 95 | Food 1 | Cooking Agent 131 | Flowers used to color wafer bread yellow. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 95 |
8395 | Carya sp. 769 | Cherokee 32 | perry75 86 | 40 | Food 1 | Cooking Agent 131 | Wood ash and water used as a lye to skin corn, corn ground into a fine meal and made into bread. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40 |
9233 | Chamaesyce serpyllifolia ssp. serpyllifolia 880 | Apache, White Mountain 15 | r29 45 | 148 | Food 1 | Cooking Agent 131 | Roots chewed and used as a yeast preparation for the wedding cake. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 148 |
10070 | Citrullus lanatus var. lanatus 979 | Hopi 95 | w39 37 | 92 | Food 1 | Cooking Agent 131 | Seeds ground and used to oil the 'piki' stones. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 92 |
11668 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Hopi 95 | w39 37 | 93 | Food 1 | Cooking Agent 131 | Seeds used to oil the 'piki' stones. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 |
12044 | Darmera peltata (Torr. ex Benth.) Voss 1233 | Miwok 144 | bg33 100 | 144 | Food 1 | Cooking Agent 131 | Pulverized root mixed with acorn meal to whiten it. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 144 |
12685 | Dryopteris arguta (Kaulfuss) Watt 1334 | Yurok 289 | b81 70 | 28 | Food 1 | Cooking Agent 131 | Leaves used to clean meats and to lay over meat to keep the flies off. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 28 |
16565 | Helianthus annuus L. 1821 | Gosiute 79 | c11 38 | 371 | Food 1 | Cooking Agent 131 | Seeds a highly prized source of oil. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 371 |
17445 | Humulus lupulus L. 1920 | Lakota 125 | r80 108 | 51 | Food 1 | Cooking Agent 131 | Used to make bread swell. | 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 51 |
17454 | Humulus lupulus L. 1920 | Ojibwa 173 | smith32 20 | 411 | Food 1 | Cooking Agent 131 | Hop fruit often used as a substitute for baking soda. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 411 |
20024 | Lewisia rediviva Pursh 2159 | Kutenai 120 | h92 30 | 46 | Food 1 | Cooking Agent 131 | Roots steamed and used to thicken gravy. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 46 |
20551 | Lithospermum canescens (Michx.) Lehm. 2214 | Omaha 177 | g19 17 | 111 | Food 1 | Cooking Agent 131 | Flowers chewed with gum by children, to color it yellow. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111 |
20552 | Lithospermum canescens (Michx.) Lehm. 2214 | Omaha 177 | g19 17 | 111 | Food 1 | Cooking Agent 131 | Root chewed with gum by children, to color it red. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111 |
20553 | Lithospermum canescens (Michx.) Lehm. 2214 | Ponca 205 | g19 17 | 111 | Food 1 | Cooking Agent 131 | Flowers chewed with gum by children, to color it yellow. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111 |
20554 | Lithospermum canescens (Michx.) Lehm. 2214 | Ponca 205 | g19 17 | 111 | Food 1 | Cooking Agent 131 | Root chewed with gum by children, to color it red. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111 |
21277 | Lotus unifoliolatus var. unifoliolatus 2278 | Miwok 144 | bg33 100 | 144 | Food 1 | Cooking Agent 131 | Green leaves pounded with oily acorns, to absorb some of the oil. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 144 |
21782 | Madia sativa Molina 2364 | Mendocino Indian 137 | c02 89 | 395 | Food 1 | Cooking Agent 131 | Oil from seeds used for cooking. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 395 |
22201 | Malus fusca (Raf.) Schneid. 2391 | Alaska Native 4 | h53 132 | 85 | Food 1 | Cooking Agent 131 | Used as a source of pectin for jelly making. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 85 |
24147 | Nuphar lutea ssp. variegata (Dur.) E.O. Beal 2597 | Montana Indian 151 | h92 30 | 33 | Food 1 | Cooking Agent 131 | Thin slices of rootstocks dried, ground or pulverized into meal or gruel and used to thicken soups. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 33 |
24612 | Opuntia engelmannii Salm-Dyck 2653 | Keres, Western 107 | swank32 79 | 56 | Food 1 | Cooking Agent 131 | Tunas used as a red dye for corn mush. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 56 |
24728 | Opuntia phaeacantha Engelm. 2665 | Navajo 157 | l86 121 | 14 | Food 1 | Cooking Agent 131 | Seed flour used to thicken soups, puddings or fruit dishes. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 14 |
24740 | Opuntia polyacantha Haw. 2667 | Cheyenne 33 | h92 30 | 39 | Food 1 | Cooking Agent 131 | Pulp dried and used to thicken soups and stews. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 39 |
25273 | Pachycereus pringlei (S. Wats.) Britt. & Rose 2724 | Papago and Pima 189 | cb37 151 | 37 | Food 1 | Cooking Agent 131 | Pulp made into a flavoring substance and used for jellies. | 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 37 |
25720 | Pediomelum esculentum (Pursh) Rydb. 2783 | Cheyenne 33 | h81 57 | 29 | Food 1 | Cooking Agent 131 | Dried plant pieces powdered and used as a thickening for soups, gravy and dry meat. | Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 29 |
25735 | Pediomelum esculentum (Pursh) Rydb. 2783 | Montana Indian 151 | h92 30 | 61 | Food 1 | Cooking Agent 131 | Roots dried, mashed and used to thicken soups. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 61 |
26806 | Phytolacca americana L. 2931 | Cherokee 32 | perry75 86 | 51 | Food 1 | Cooking Agent 131 | Berries used to color canned fruit. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 51 |
26807 | Phytolacca americana L. 2931 | Cherokee 32 | hc75 1 | 50 | Food 1 | Cooking Agent 131 | Crushed berries used to add color to canned fruit. | 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 |
32029 | Quercus emoryi Torr. 3260 | Yavapai 284 | g36 48 | 257 | Food 1 | Cooking Agent 131 | Ground meat used as thickening for venison stew. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257 |
32099 | Quercus gambelii Nutt. 3263 | Yavapai 284 | g36 48 | 257 | Food 1 | Cooking Agent 131 | Acorns sometimes added as thickening to venison stews. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257 |
34914 | Rubus sp. 3469 | Cherokee 32 | perry75 86 | 58 | Food 1 | Cooking Agent 131 | Berries mixed with apples to color the jelly red. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 58 |
38274 | Solanum elaeagnifolium Cav. 3720 | Navajo 157 | steg41 119 | 222 | Food 1 | Cooking Agent 131 | Dried or fresh berries added to goat's milk to make it curdle for cheese. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
38292 | Solanum jamesii Torr. 3722 | Hopi 95 | vest40 126 | 166 | Food 1 | Cooking Agent 131 | Small potatoes used to make yeast. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 166 |
38867 | Stenocereus thurberi (Engelm.) Buxbaum 3823 | Papago 188 | cu35 27 | 22 | Food 1 | Cooking Agent 131 | Seeds parched, ground, water added and oil extracted. | 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 |
42408 | Vaccinium uliginosum L. 4088 | Eskimo, Inupiat 72 | j83 54 | 78 | Food 1 | Cooking Agent 131 | Berry juice made into a vinegar and used to pickle meats and greens. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 78 |
Advanced export
JSON shape: default, array, newline-delimited, object
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) );