uses
Data source: Native American Ethnobotany Database · About: NAEB
690 rows where use_subcategory = 27
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id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
93 | Abies balsamea (L.) P. Mill. 2 | Micmac 141 | sd51 182 | 258 | Food 1 | Beverage 27 | Bark used to make a beverage. | Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258 |
192 | Abies grandis (Dougl. ex D. Don) Lindl. 5 | Shuswap 233 | palmer75 92 | 50 | Food 1 | Beverage 27 | Gum from inside the bark, next to the trunk, made into a drink. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 50 |
211 | Abies grandis (Dougl. ex D. Don) Lindl. 5 | Thompson 259 | tta90 10 | 97 | Food 1 | Beverage 27 | Branch tips sometimes steeped to make a tea like beverage. | 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 97 |
560 | Acer negundo L. 27 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Beverage 27 | Sap mixed with the sap of the sugar maple and used as a beverage. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
593 | Acer pensylvanicum L. 31 | Micmac 141 | sd51 182 | 258 | Food 1 | Beverage 27 | Bark used to make a beverage. | Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258 |
650 | Acer saccharinum L. 34 | Iroquois 100 | w16 112 | 146 | Food 1 | Beverage 27 | Sap fermented and used as an intoxicant. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 146 |
651 | Acer saccharinum L. 34 | Iroquois 100 | w16 112 | 142 | Food 1 | Beverage 27 | Sap, thimbleberries and water used to make a drink for home consumption and longhouse ceremonies. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142 |
684 | Acer saccharum Marsh. 35 | Iroquois 100 | w16 112 | 146 | Food 1 | Beverage 27 | Sap fermented and used as an intoxicant. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 146 |
685 | Acer saccharum Marsh. 35 | Iroquois 100 | r45ii 59 | 52 | Food 1 | Beverage 27 | Sap made into sugar and used to make beer. | Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 52 |
686 | Acer saccharum Marsh. 35 | Iroquois 100 | w16 112 | 142 | Food 1 | Beverage 27 | Sap, thimbleberries and water used to make a drink for home consumption and longhouse ceremonies. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142 |
697 | Acer saccharum Marsh. 35 | Micmac 141 | sd51 182 | 258 | Food 1 | Beverage 27 | Bark used to make a beverage. | Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258 |
702 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Beverage 27 | Sap saved to drink as it comes from the tree, alone or mixed with box elder or birch sap. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
708 | Acer saccharum Marsh. 35 | Potawatomi 206 | smith33 43 | 92 | Food 1 | Beverage 27 | Maple sap, as it came from the tree, drunk by children. | 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 |
752 | Achillea millefolium L. 38 | Blackfoot 23 | h74 26 | 100 | Food 1 | Beverage 27 | Leaves and flowers used to make a pleasant tea. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
1330 | Acorus calamus L. 55 | Micmac 141 | sd51 182 | 258 | Food 1 | Beverage 27 | Used to make a beverage. | Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258 |
1676 | Agastache foeniculum (Pursh) Kuntze 84 | Cheyenne 33 | g72 39 | 186 | Food 1 | Beverage 27 | Leaves used to make tea. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 186 |
1683 | Agastache foeniculum (Pursh) Kuntze 84 | Cree, Woodlands 58 | l85 47 | 26 | Food 1 | Beverage 27 | Leaves added to store bought tea to improve the flavor. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 26 |
1684 | Agastache foeniculum (Pursh) Kuntze 84 | Dakota 61 | g19 17 | 113 | Food 1 | Beverage 27 | Leaves used to make a hot, tea like beverage taken with meals. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1686 | Agastache foeniculum (Pursh) Kuntze 84 | Lakota 125 | r80 108 | 49 | Food 1 | Beverage 27 | Used to make tea. | 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 49 |
1687 | Agastache foeniculum (Pursh) Kuntze 84 | Omaha 177 | g19 17 | 113 | Food 1 | Beverage 27 | Leaves used to make a hot, tea like beverage taken with meals. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1689 | Agastache foeniculum (Pursh) Kuntze 84 | Pawnee 190 | g19 17 | 113 | Food 1 | Beverage 27 | Leaves used to make a hot, tea like beverage taken with meals. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1691 | Agastache foeniculum (Pursh) Kuntze 84 | Ponca 205 | g19 17 | 113 | Food 1 | Beverage 27 | Leaves used to make a hot, tea like beverage taken with meals. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1693 | Agastache foeniculum (Pursh) Kuntze 84 | Winnebago 280 | g19 17 | 113 | Food 1 | Beverage 27 | Leaves used to make a hot, tea like beverage taken with meals. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
1728 | Agave americana L. 89 | Apache, White Mountain 15 | r29 45 | 145 | Food 1 | Beverage 27 | 'Hearts' and roots pit baked, crushed and fermented into an intoxicating beverage. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 145 |
1752 | Agave decipiens Baker 90 | Apache, White Mountain 15 | r29 45 | 155 | Food 1 | Beverage 27 | Heart and tubers used to make a fermented drink. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 155 |
1786 | Agave palmeri Engelm. 93 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Crowns cooked, fermented in a vessel, ground, boiled and the liquor again fermented. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1787 | Agave palmeri Engelm. 93 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Flower stalk baked and chewed for juice. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1788 | Agave palmeri Engelm. 93 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Juice fermented into a drink. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1789 | Agave palmeri Engelm. 93 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Juice strained and mixed with 'tiswin water,' a liquor of fermented maize. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1809 | Agave parryi Engelm. 94 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Crowns cooked, fermented in a vessel, ground, boiled and the liquor again fermented. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1810 | Agave parryi Engelm. 94 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Crowns cooked, fermented in a vessel, ground, boiled and the liquor again fermented. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1811 | Agave parryi Engelm. 94 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Flower stalk baked and chewed for juice. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1812 | Agave parryi Engelm. 94 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Flower stalk baked and chewed for juice. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1813 | Agave parryi Engelm. 94 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Juice fermented into a drink. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1814 | Agave parryi Engelm. 94 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Juice fermented into a drink. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1815 | Agave parryi Engelm. 94 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Juice strained and mixed with 'tiswin water,' a liquor of fermented maize. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1816 | Agave parryi Engelm. 94 | Apache, Western 14 | b86 87 | 169 | Food 1 | Beverage 27 | Juice strained and mixed with 'tiswin water,' a liquor of fermented maize. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169 |
1842 | Agave sp. 96 | Havasupai 89 | w39 37 | 71 | Food 1 | Beverage 27 | Leaves and young buds baked, soaked in water and used as a drink. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 71 |
1854 | Agave sp. 96 | Navajo 157 | b65 195 | 94 | Food 1 | Beverage 27 | Juice squeezed from baked fibers and drunk. | Brugge, David M., 1965, Navajo Use of Agave, Kiva 31(2):88-98, page 94 |
1864 | Agave sp. 96 | Yavapai 284 | g36 48 | 259 | Food 1 | Beverage 27 | Leaf stubs and heads pounded to express juice and used as a drink. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 259 |
1868 | Agave utahensis Engelm. 97 | Havasupai 89 | ws85 2 | 66 | Food 1 | Beverage 27 | Plant used to make a drink. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
2009 | Alisma plantago-aquatica L. 128 | Iroquois 100 | r45ii 59 | 65 | Food 1 | Beverage 27 | Plant made into a tea and used by forest runners. | Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 65 |
2012 | Allenrolfea occidentalis (S. Wats.) Kuntze 130 | Cahuilla 24 | bs72 31 | 36 | Food 1 | Beverage 27 | Ground seed flour and water made into a drink. | 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 36 |
2688 | Aloysia wrightii Heller ex Abrams 180 | Havasupai 89 | ws85 2 | 238 | Food 1 | Beverage 27 | Leaves boiled into tea. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 238 |
2689 | Aloysia wrightii Heller ex Abrams 180 | Havasupai 89 | ws85 2 | 66 | Food 1 | Beverage 27 | Twigs boiled to make tea. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
2931 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Cheyenne 33 | h81 57 | 34 | Food 1 | Beverage 27 | Leaves used to make a red beverage tea. | Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 34 |
2932 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Cheyenne 33 | g72 39 | 176 | Food 1 | Beverage 27 | Leaves used to make tea. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 176 |
2979 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Lakota 125 | k90 156 | 36 | Food 1 | Beverage 27 | Petals, leaves and small stems used to make a drink. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 36 |
2989 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Montana Indian 151 | b05 73 | 6 | Food 1 | Beverage 27 | Berries used to make wine. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 6 |
2990 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Montana Indian 151 | h92 30 | 9 | Food 1 | Beverage 27 | Fruits used to make wine. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 9 |
3038 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Beverage 27 | Twigs used to make a tea like beverage. | 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 |
3185 | Amorpha canescens Pursh 221 | Oglala 172 | g19 17 | 93 | Food 1 | Beverage 27 | Leaves used to make a hot tea. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 93 |
3237 | Anaphalis margaritacea (L.) Benth. 236 | Anticosti 9 | r46 150 | 68 | Food 1 | Beverage 27 | Flowers used to scent alcohol. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 68 |
3280 | Andromeda polifolia L. 237 | Tanana, Upper 255 | k85 36 | 8 | Food 1 | Beverage 27 | Leaves used to make tea. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 8 |
3281 | Andromeda polifolia var. glaucophylla (Link) DC. 238 | Ojibwa 173 | smith32 20 | 400 | Food 1 | Beverage 27 | Fresh or dried leaves and tips boiled for a beverage tea. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 400 |
3325 | Androsace sp. 247 | Isleta 101 | j31 76 | 22 | Food 1 | Beverage 27 | Leaves steeped in water to make a beverage. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 22 |
3671 | Anthemis sp. 283 | Navajo 157 | l86 121 | 20 | Food 1 | Beverage 27 | Fresh or dried plant used to make tea. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 20 |
3976 | Arabis glabra (L.) Bernh. 309 | Cheyenne 33 | g72 39 | 174 | Food 1 | Beverage 27 | Infusion of plant used as a beverage. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 174 |
4007 | Aralia nudicaulis L. 318 | Algonquin, Quebec 7 | b80 67 | 115 | Food 1 | Beverage 27 | Berries used to make wine. | 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 115 |
4012 | Aralia nudicaulis L. 318 | Bella Coola 21 | t73 53 | 201 | Food 1 | Beverage 27 | Roots boiled and used as a beverage. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 201 |
4044 | Aralia nudicaulis L. 318 | Iroquois 100 | r45i 116 | 96 | Food 1 | Beverage 27 | Fruits used to make wine. | 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 |
4054 | Aralia nudicaulis L. 318 | Micmac 141 | sd51 182 | 258 | Food 1 | Beverage 27 | Used to make a beverage. | Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258 |
4059 | Aralia nudicaulis L. 318 | Montagnais 150 | s17 103 | 315 | Food 1 | Beverage 27 | Dark berries fermented in cold water and used to make a wine. | Speck, Frank G., 1917, Medicine Practices of the Northeastern Algonquians, Proceedings of the 19th International Congress of Americanists Pp. 303-321, page 315 |
4210 | Arbutus menziesii Pursh 322 | Miwok 144 | bg33 100 | 161 | Food 1 | Beverage 27 | Berries crushed for sweet, unfermented 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 161 |
4339 | Arctostaphylos canescens Eastw. 333 | Karok 105 | sg52 71 | 388 | Food 1 | Beverage 27 | Berries used to make a drink. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4352 | Arctostaphylos glandulosa Eastw. 335 | Cahuilla 24 | bs72 31 | 40 | Food 1 | Beverage 27 | Mashed fruit mixed with water and strained into a drink. | 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 40 |
4371 | Arctostaphylos glauca Lindl. 336 | Cahuilla 24 | bs72 31 | 40 | Food 1 | Beverage 27 | Mashed fruit mixed with water and strained into a drink. | 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 40 |
4385 | Arctostaphylos glauca Lindl. 336 | Kawaiisu 106 | z81 60 | 11 | Food 1 | Beverage 27 | Berries used to make a beverage. Berries were covered with a thin layer of dirt and sifted in a yaduci so that the dirt fell through. Then they were sprinkled with water, kneaded with the hands, mashed and soaked 'in the sun' for about a half day. The yaduci was used as a sieve to remove the berry pulp from the infusion which could be drunk thus or mixed with chia. Water could be drained through the berry pulp a second time. The liquid was said to be sweet and fattening. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 11 |
4389 | Arctostaphylos manzanita Parry 337 | Karok 105 | sg52 71 | 388 | Food 1 | Beverage 27 | Berries used to make a drink. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4396 | Arctostaphylos manzanita Parry 337 | Mendocino Indian 137 | c02 89 | 375 | Food 1 | Beverage 27 | Ripe berries used to make cider. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 375 |
4406 | Arctostaphylos manzanita Parry 337 | Miwok 144 | bg33 100 | 161 | Food 1 | Beverage 27 | Berries crushed for sweet, unfermented 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 161 |
4416 | Arctostaphylos manzanita Parry 337 | Yuki 287 | c57ii 69 | 85 | Food 1 | Beverage 27 | Ripe fruits crushed, strained and used to make cider. | Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 85 |
4421 | Arctostaphylos nevadensis Gray 338 | Karok 105 | b81 70 | 18 | Food 1 | Beverage 27 | Berries pulverized and made into a drink. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 18 |
4422 | Arctostaphylos nevadensis Gray 338 | Karok 105 | sg52 71 | 388 | Food 1 | Beverage 27 | Berries used to make a drink. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388 |
4438 | Arctostaphylos patula Greene 340 | Atsugewi 19 | g53 129 | 138 | Food 1 | Beverage 27 | Berries made into cakes and eaten plain or put into water and drunk. Cider was made by adding water to pounded berries and was conveyed to the mouth with a deertail sop. | Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 138 |
4452 | Arctostaphylos pringlei Parry 341 | Navajo 157 | l86 121 | 23 | Food 1 | Beverage 27 | Crushed berries used to make a beverage. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 23 |
4456 | Arctostaphylos pumila Nutt. 342 | Costanoan (Olhonean) 51 | m66 109 | 373 | Food 1 | Beverage 27 | Berries used to make cider. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 373 |
4460 | Arctostaphylos pungens Kunth 343 | Cahuilla 24 | bs72 31 | 40 | Food 1 | Beverage 27 | Mashed fruit mixed with water and strained into a drink. | 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 40 |
4475 | Arctostaphylos pungens Kunth 343 | Yavapai 284 | g36 48 | 256 | Food 1 | Beverage 27 | Berries used to make a beverage. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 256 |
4476 | Arctostaphylos pungens Kunth 343 | Yavapai 284 | g32 201 | 213 | Food 1 | Beverage 27 | Fresh or stored pulverized berries put in mouth, solid matter spat out and juice sucked. Sometimes the liquid was expressed by squeezing the moistened pulverized mass with the two hands. | Gifford, E. W., 1932, The Southeastern Yavapai, University of California Publications in American Archaeology and Ethnology 29:177-252, page 213 |
4483 | Arctostaphylos sp. 345 | Costanoan 50 | b84 16 | 252 | Food 1 | Beverage 27 | Fruit steeped in cold water to produce a cider. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 252 |
4488 | Arctostaphylos sp. 345 | Hualapai 97 | w82 127 | 46 | Food 1 | Beverage 27 | Berries used to make a drink. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 46 |
4497 | Arctostaphylos tomentosa (Pursh) Lindl. 346 | Mendocino Indian 137 | c02 89 | 377 | Food 1 | Beverage 27 | Berries used to make cider. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 377 |
4501 | Arctostaphylos tomentosa (Pursh) Lindl. 346 | Miwok 144 | bg33 100 | 161 | Food 1 | Beverage 27 | Berries crushed for sweet, unfermented 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 161 |
4512 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Blackfoot 23 | h74 26 | 101 | Food 1 | Beverage 27 | Crushed leaves used to make tea. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101 |
4677 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Thompson 259 | steed28 33 | 493 | Food 1 | Beverage 27 | Leaves and young stems boiled and drunk as a tea. | Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 493 |
4692 | Arctostaphylos viscida Parry 348 | Mewuk 140 | m66 109 | 336 | Food 1 | Beverage 27 | Berries used to make cider. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 336 |
4698 | Arctostaphylos viscida Parry 348 | Miwok 144 | bg33 100 | 161 | Food 1 | Beverage 27 | Berries crushed for sweet, unfermented 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 161 |
4701 | Arctostaphylos viscida ssp. mariposa (Dudley) P.V. Wells 349 | Mewuk 140 | m66 109 | 336 | Food 1 | Beverage 27 | Berries used to make cider. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 336 |
5107 | Artemisia dracunculus L. 395 | Apache, Chiricahua & Mescalero 11 | co36 95 | 53 | Food 1 | Beverage 27 | Leaves and young stems boiled to make a non-intoxicating beverage. | 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 53 |
5604 | Artemisia tridentata Nutt. 407 | Apache, White Mountain 15 | r29 45 | 155 | Food 1 | Beverage 27 | Used to make tea. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 155 |
6803 | Baccharis sarothroides Gray 536 | Papago 188 | cu35 27 | 27 | Food 1 | Beverage 27 | Seeds steeped and used as tea-like drinks for refreshment. | 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 27 |
6918 | Balsamorhiza sagittata (Pursh) Nutt. 549 | Paiute 183 | m53 98 | 117 | Food 1 | Beverage 27 | Juice from the stems sucked when thirsty. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 117 |
7071 | Beta vulgaris L. 573 | Anticosti 9 | r46 150 | 65 | Food 1 | Beverage 27 | Bulbs used to make wine. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 65 |
7087 | Betula alleghaniensis var. alleghaniensis 575 | Ojibwa 173 | smith32 20 | 397 | Food 1 | Beverage 27 | Sap and maple sap used for a pleasant beverage drink. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
7107 | Betula lenta L. 576 | Iroquois 100 | w16 112 | 148 | Food 1 | Beverage 27 | Twigs steeped into a beverage. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 148 |
7335 | Betula sp. 585 | Malecite 134 | sd52 78 | 6 | Food 1 | Beverage 27 | Bark used to make tea. | 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 |
7338 | Bidens amplectens Sherff 586 | Hopi 95 | vest40 126 | 168 | Food 1 | Beverage 27 | Used to make coffee. | 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 168 |
7855 | Camassia quamash (Pursh) Greene 700 | Flathead 76 | h92 30 | 14 | Food 1 | Beverage 27 | Boiled and used as a sweet, hot beverage. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14 |
7916 | Camellia sinensis (L.) O. Kuntze 704 | Haisla and Hanaksiala 87 | c93 14 | 294 | Food 1 | Beverage 27 | Leaves used to make tea. | 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 |
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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) );