uses
Data source: Native American Ethnobotany Database · About: NAEB
90 rows where use_subcategory = 135
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id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
474 | Acer glabrum var. neomexicanum (Greene) Kearney & Peebles 25 | Apache, Chiricahua & Mescalero 11 | co36 95 | 44 | Food 1 | Sweetener 135 | Sap collected and boiled to obtain syrup and sugar. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 44 |
540 | Acer negundo L. 27 | Apache, Chiricahua & Mescalero 11 | co36 95 | 44 | Food 1 | Sweetener 135 | Inner bark boiled until sugar crystallizes out of it. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 44 |
548 | Acer negundo L. 27 | Dakota 61 | g13i 91 | 366 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1913, Some Native Nebraska Plants With Their Uses by the Dakota, Collections of the Nebraska State Historical Society 17:358-70, page 366 |
561 | Acer negundo L. 27 | Omaha 177 | g13ii 154 | 329 | Food 1 | Sweetener 135 | Sap boiled to make sugar and syrup. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 329 |
562 | Acer negundo L. 27 | Omaha 177 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
565 | Acer negundo L. 27 | Pawnee 190 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
566 | Acer negundo L. 27 | Ponca 205 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
568 | Acer negundo L. 27 | Winnebago 280 | g19 17 | 101 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 101 |
569 | Acer negundo var. interius (Britt.) Sarg. 28 | Cree 54 | j87 146 | 44 | Food 1 | Sweetener 135 | Sap used to make sugar. | Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 44 |
574 | Acer nigrum Michx. f. 30 | Ojibwa 173 | r28 8 | 234 | Food 1 | Sweetener 135 | Sap used to make sugar. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 234 |
602 | Acer rubrum L. 32 | Abnaki 1 | r47 84 | 170 | Food 1 | Sweetener 135 | Sap used to make sugar. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 170 |
603 | Acer rubrum L. 32 | Abnaki 1 | r47 84 | 152 | Food 1 | Sweetener 135 | Used as a sweetener. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 152 |
605 | Acer rubrum L. 32 | Algonquin, Quebec 7 | b80 67 | 99 | Food 1 | Sweetener 135 | Sap used to make sugar. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 99 |
646 | Acer saccharinum L. 34 | Chippewa 38 | gil33 15 | 136 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 136 |
648 | Acer saccharinum L. 34 | Dakota 61 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
653 | Acer saccharinum L. 34 | Iroquois 100 | w16 112 | 142 | Food 1 | Sweetener 135 | Sap used to make sugar. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142 |
656 | Acer saccharinum L. 34 | Ojibwa 173 | r28 8 | 234 | Food 1 | Sweetener 135 | Sap used to make sugar. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 234 |
663 | Acer saccharinum L. 34 | Omaha 177 | g13ii 154 | 328 | Food 1 | Sweetener 135 | Sap boiled to make sugar and syrup. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 328 |
664 | Acer saccharinum L. 34 | Omaha 177 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
665 | Acer saccharinum L. 34 | Ponca 205 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
667 | Acer saccharinum L. 34 | Winnebago 280 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
669 | Acer saccharum Marsh. 35 | Algonquin, Quebec 7 | b80 67 | 98 | Food 1 | Sweetener 135 | Sap used to make sugar. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 98 |
672 | Acer saccharum Marsh. 35 | Cherokee 32 | hc75 1 | 44 | Food 1 | Sweetener 135 | Juice used to make sugar. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 44 |
673 | Acer saccharum Marsh. 35 | Cherokee 32 | perry75 86 | 32 | Food 1 | Sweetener 135 | Sap used to make sugar. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 32 |
677 | Acer saccharum Marsh. 35 | Dakota 61 | g19 17 | 100 | Food 1 | Sweetener 135 | Sap formerly used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
688 | Acer saccharum Marsh. 35 | Iroquois 100 | r45ii 59 | 52 | Food 1 | Sweetener 135 | Sap used to make sugar. | Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 52 |
689 | Acer saccharum Marsh. 35 | Iroquois 100 | w16 112 | 142 | Food 1 | Sweetener 135 | Sap used to make sugar. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142 |
692 | Acer saccharum Marsh. 35 | Malecite 134 | sd52 78 | 6 | Food 1 | Sweetener 135 | Used to make maple syrup and sugar. | Speck, Frank G. and R.W. Dexter, 1952, Utilization of Animals and Plants by the Malecite Indians of New Brunswick, Journal of the Washington Academy of Sciences 42:1-7, page 6 |
694 | Acer saccharum Marsh. 35 | Menominee 138 | s23 51 | 61 | Food 1 | Sweetener 135 | Boiled sap made into maple sugar and used in almost every combination of cookery. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 61 |
695 | Acer saccharum Marsh. 35 | Meskwaki 139 | smith28 21 | 255 | Food 1 | Sweetener 135 | Maple sugar used instead of salt as seasoning in cooking. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255 |
701 | Acer saccharum Marsh. 35 | Mohegan 149 | t72 97 | 69 | Food 1 | Sweetener 135 | Sap used as a sweetening agent and to make maple syrup. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 69 |
704 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Sweetener 135 | Maple sugar used to season all kinds of meats, replaced now with salt. Smith describes in detail the process by which the Ojibwe make maple syrup. Although now (1932) they use iron kettles, originally the sap and storage vessels were 'made of birch bark, sewed with boiled basswood fiber or the core of the jack pine root.' The vessels are rendered waterproof by the application of pitch secured by boiling jack pine cones. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
711 | Acer saccharum Marsh. 35 | Potawatomi 206 | smith33 43 | 92 | Food 1 | Sweetener 135 | Maple sugar used, instead of salt, to season all cooking. The sugar maple and the black sugar maple are found all over Wisconsin and were considered to be the most valuable trees in the forest because they furnished them their seasoning material. While they do use salt today, it is an acquired ingredient and most of the old people would prefer to have sugar for their seasoning. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 92 |
1685 | Agastache foeniculum (Pursh) Kuntze 84 | Dakota 61 | g19 17 | 113 | Food 1 | Sweetener 135 | Plant used as a sweetening flavor in cooking. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1688 | Agastache foeniculum (Pursh) Kuntze 84 | Omaha 177 | g19 17 | 113 | Food 1 | Sweetener 135 | Plant used as a sweetening flavor in cooking. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1690 | Agastache foeniculum (Pursh) Kuntze 84 | Pawnee 190 | g19 17 | 113 | Food 1 | Sweetener 135 | Plant used as a sweetening flavor in cooking. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1692 | Agastache foeniculum (Pursh) Kuntze 84 | Ponca 205 | g19 17 | 113 | Food 1 | Sweetener 135 | Plant used as a sweetening flavor in cooking. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1694 | Agastache foeniculum (Pursh) Kuntze 84 | Winnebago 280 | g19 17 | 113 | Food 1 | Sweetener 135 | Plant used as a sweetening flavor in cooking. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1850 | Agave sp. 96 | Hualapai 97 | w82 127 | 55 | Food 1 | Sweetener 135 | Stems, before blooming, eaten like sugar cane. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 55 |
2489 | Alnus rubra Bong. 172 | Clallam 41 | f80 99 | 198 | Food 1 | Sweetener 135 | Sap mixed with soapberry whip as a sweetener. | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 198 |
2777 | Amaranthus palmeri S. Wats. 191 | Navajo 157 | e44 74 | 46 | Food 1 | Sweetener 135 | Parched, ground seeds chewed to obtain sugar. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 46 |
2833 | Amaranthus sp. 194 | Navajo 157 | c35 19 | 23 | Food 1 | Sweetener 135 | Seeds ground into meal and chewed by the handful to obtain sugar. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 23 |
3011 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Okanagan-Colville 175 | tbk80 32 | 120 | Food 1 | Sweetener 135 | Dried berries used to sweeten 'Indian ice cream.' | Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 120 |
3048 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Sweetener 135 | Dried berry cakes used as a sweetener for other foods. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 253 |
7870 | Camassia quamash (Pursh) Greene 700 | Montana Indian 151 | h92 30 | 14 | Food 1 | Sweetener 135 | Bulbs formerly used as a sweetening agent. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14 |
8331 | Carya ovata (P. Mill.) K. Koch 767 | Dakota 61 | g19 17 | 74 | Food 1 | Sweetener 135 | Hickory chips boiled to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8332 | Carya ovata (P. Mill.) K. Koch 767 | Dakota 61 | g19 17 | 74 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8358 | Carya ovata (P. Mill.) K. Koch 767 | Omaha 177 | g19 17 | 74 | Food 1 | Sweetener 135 | Hickory chips boiled to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8359 | Carya ovata (P. Mill.) K. Koch 767 | Omaha 177 | g19 17 | 74 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8362 | Carya ovata (P. Mill.) K. Koch 767 | Pawnee 190 | g19 17 | 74 | Food 1 | Sweetener 135 | Hickory chips boiled to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8363 | Carya ovata (P. Mill.) K. Koch 767 | Pawnee 190 | g19 17 | 74 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8366 | Carya ovata (P. Mill.) K. Koch 767 | Ponca 205 | g19 17 | 74 | Food 1 | Sweetener 135 | Hickory chips boiled to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8367 | Carya ovata (P. Mill.) K. Koch 767 | Ponca 205 | g19 17 | 74 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8372 | Carya ovata (P. Mill.) K. Koch 767 | Winnebago 280 | g19 17 | 74 | Food 1 | Sweetener 135 | Hickory chips boiled to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8373 | Carya ovata (P. Mill.) K. Koch 767 | Winnebago 280 | g19 17 | 74 | Food 1 | Sweetener 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8463 | Castilleja foliolosa Hook. & Arn. 785 | Cahuilla 24 | bs72 31 | 51 | Food 1 | Sweetener 135 | Flowers picked by children to suck the nectar. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 51 |
8538 | Castilleja sp. 797 | Paiute 183 | stew33 65 | 246 | Food 1 | Sweetener 135 | Plant bases sucked for the sweetness. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 246 |
9250 | Chamaesyce serpyllifolia ssp. serpyllifolia 880 | Zuni 291 | s15 6 | 67 | Food 1 | Sweetener 135 | Root pieces used to sweeten corn meal. After the mouth had been thoroughly cleansed, the women who sweetened the corn placed a piece of it in their mouths. The root remained in the mouth for two days, except to take refreshment and to sleep. Each time the root was removed from the mouth, the mouth was cleansed with cold water before returning the root to it. Finally, when they began sweetening the corn, either yellow or black corn was used. The women, with their fingers, placed as much corn meal as possible into their mouths and held it there, without chewing, until the accumulation of saliva forced ejection of the mass. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
9279 | Chamerion angustifolium ssp. angustifolium 882 | Eskimo, Inupiat 72 | j83 54 | 23 | Food 1 | Sweetener 135 | Pith used as a berry sweetener and eaten by children. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 23 |
10486 | Comandra umbellata (L.) Nutt. 1050 | Okanagan-Colville 175 | tbk80 32 | 138 | Food 1 | Sweetener 135 | Flowers sucked by children for the sweet nectar. | 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 138 |
10717 | Coreopsis bigelovii (Gray) Hall 1078 | Kawaiisu 106 | z81 60 | 21 | Food 1 | Sweetener 135 | Stems chewed for the sweet juice. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 21 |
11989 | Dalea candida var. oligophylla (Torr.) Shinners 1217 | Keres, Western 107 | swank32 79 | 58 | Food 1 | Sweetener 135 | Roots eaten for the sweetness. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 58 |
12013 | Dalea lanata Spreng. 1222 | Hopi 95 | vest40 126 | 163 | Food 1 | Sweetener 135 | Root eaten and regarded as sugar. | 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 163 |
12889 | Echinocereus fendleri (Engelm.) F. Seitz 1359 | Hopi 95 | w39 37 | 85 | Food 1 | Sweetener 135 | Fruits dried and used as a source of sweetening. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 85 |
15162 | Frasera speciosa Dougl. ex Griseb. 1654 | Arapaho 17 | m90 111 | 17 | Food 1 | Sweetener 135 | Nectar used for honey. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 17 |
19237 | Justicia californica (Benth.) D. Gibson 2067 | Diegueno 65 | bs72 31 | 47 | Food 1 | Sweetener 135 | Flower sucked for the nectar. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 47 |
26585 | Phragmites australis (Cav.) Trin. ex Steud. 2901 | Kawaiisu 106 | z81 60 | 49 | Food 1 | Sweetener 135 | Stems dried and beaten with sticks to remove the sugar crystals. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 49 |
26612 | Phragmites australis (Cav.) Trin. ex Steud. 2901 | Paiute 183 | stew33 65 | 245 | Food 1 | Sweetener 135 | Dried sap made into balls, softened by fire and eaten like sugar. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 245 |
27762 | Pinus lambertiana Dougl. 2964 | Kawaiisu 106 | z81 60 | 50 | Food 1 | Sweetener 135 | Sap, drained through a hole cut into the tree, dried into a 'powdered sugar' and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 50 |
27768 | Pinus lambertiana Dougl. 2964 | Miwok 144 | bg33 100 | 151 | Food 1 | Sweetener 135 | Sugar pine sugar eaten as a delicacy. | 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 151 |
27776 | Pinus lambertiana Dougl. 2964 | Pomo, Kashaya 202 | gl80 40 | 93 | Food 1 | Sweetener 135 | Pitch tasted sweet like candy. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 93 |
29536 | Populus sp. 3105 | Dakota 61 | g13i 91 | 360 | Food 1 | Sweetener 135 | Inner bark eaten in the spring and winter for the sweet taste and agreeable flavor. In the winter, the inner bark was chewed to extract the sweetness, but the fiber was rejected. | Gilmore, Melvin R., 1913, Some Native Nebraska Plants With Their Uses by the Dakota, Collections of the Nebraska State Historical Society 17:358-70, page 360 |
30150 | Prosopis velutina Woot. 3158 | Pima 193 | c35 19 | 44 | Food 1 | Sweetener 135 | Seeds ground into flour and used to sweeten pinole. | 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 44 |
31197 | Pseudotsuga menziesii (Mirbel) Franco 3199 | Shuswap 233 | palmer75 92 | 52 | Food 1 | Sweetener 135 | Sap used as a sugar like food. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 52 |
31220 | Pseudotsuga menziesii (Mirbel) Franco 3199 | Thompson 259 | tta90 10 | 107 | Food 1 | Sweetener 135 | Wild sugar gathered and eaten whenever possible. | 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 107 |
33024 | Rhus ovata S. Wats. 3350 | Cahuilla 24 | bs72 31 | 131 | Food 1 | Sweetener 135 | Fruit sap used as a sweetener. | 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 |
34871 | Rubus parviflorus Nutt. 3463 | Thompson 259 | tta90 10 | 270 | Food 1 | Sweetener 135 | Roots used for sugar. | 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 270 |
35623 | Salix alaxensis (Anderss.) Coville 3516 | Eskimo, Inupiat 72 | j83 54 | 7 | Food 1 | Sweetener 135 | Flowers sucked by children for the sweet nectar. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 7 |
38521 | Sophora nuttalliana B.L. Turner 3756 | Keres, Western 107 | swank32 79 | 71 | Food 1 | Sweetener 135 | Roots chewed for the sweet taste. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 71 |
40960 | Tsuga heterophylla (Raf.) Sarg. 4043 | Gitksan 78 | g92 166 | 150 | Food 1 | Sweetener 135 | Cambium used as a sweetener for other foods. | Gottesfeld, Leslie M. J., 1992, The Importance of Bark Products in the Aboriginal Economies of Northwestern British Columbia, Canada, Economic Botany 46(2):148-157, page 150 |
40964 | Tsuga heterophylla (Raf.) Sarg. 4043 | Haisla 86 | g92 166 | 150 | Food 1 | Sweetener 135 | Cambium used as a sweetener for other foods. | Gottesfeld, Leslie M. J., 1992, The Importance of Bark Products in the Aboriginal Economies of Northwestern British Columbia, Canada, Economic Botany 46(2):148-157, page 150 |
41088 | Tsuga heterophylla (Raf.) Sarg. 4043 | Wet'suwet'en 278 | g92 166 | 150 | Food 1 | Sweetener 135 | Cambium used as a sweetener for other foods. | Gottesfeld, Leslie M. J., 1992, The Importance of Bark Products in the Aboriginal Economies of Northwestern British Columbia, Canada, Economic Botany 46(2):148-157, page 150 |
43954 | Yucca baccata Torr. 4225 | Southwest Indians 248 | bc41 58 | 12 | Food 1 | Sweetener 135 | Fruit pared, pulp chewed, cooked, dried and conserve dissolved in water to sweeten beverages. | 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 |
43990 | Yucca baccata Torr. 4225 | Zuni 291 | s15 6 | 72 | Food 1 | Sweetener 135 | Fruit made into conserves and used as a sweetener before the introduction of coffee and sugar. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 72 |
44375 | Zea mays L. 4244 | Dakota 61 | g19 17 | 67 | Food 1 | Sweetener 135 | Sun dried corn silks ground with parched corn for sweetness. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
44401 | Zea mays L. 4244 | Hopi 95 | w39 37 | 69 | Food 1 | Sweetener 135 | Ears pit-baked, husked, strung, sun dried and used as a sweetener in the winter. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 |
44431 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Food 1 | Sweetener 135 | Evaporated liquid from crushed, soaked stalks used to make sugar. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
44489 | Zea mays L. 4244 | Omaha 177 | g19 17 | 68 | Food 1 | Sweetener 135 | Sun dried corn silks ground with parched corn for sweetness. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 68 |
44498 | Zea mays L. 4244 | Pawnee 190 | g19 17 | 67 | Food 1 | Sweetener 135 | Sun dried corn silks ground with parched corn for sweetness. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
44504 | Zea mays L. 4244 | Ponca 205 | g19 17 | 67 | Food 1 | Sweetener 135 | Sun dried corn silks ground with parched corn for sweetness. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
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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) );