uses
Data source: Native American Ethnobotany Database · About: NAEB
821 rows where use_subcategory = 31
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id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
375 | Acacia greggii Gray 15 | Cahuilla 24 | bs72 31 | 29 | Food 1 | Vegetable 31 | Pods eaten fresh. | 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 29 |
529 | Acer macrophyllum Pursh 26 | Thompson 259 | tta90 10 | 147 | Food 1 | Vegetable 31 | Sprouted seeds boiled and eaten as green vegetables. The sprouted seeds were generally bitter, but the young shoots were considered to be quite sweet and juicy. | 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 147 |
1662 | Agaricus campestris 81 | Pomo, Kashaya 202 | gl80 40 | 130 | Food 1 | Vegetable 31 | Baked on hot rocks or in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 130 |
1663 | Agaricus silvicola 82 | Pomo, Kashaya 202 | gl80 40 | 129 | Food 1 | Vegetable 31 | Plant top cooked on a flat hot rock and eaten. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 129 |
1739 | Agave americana L. 89 | Papago 188 | cu35 27 | 14 | Food 1 | Vegetable 31 | Central flowering stalks eaten as greens in spring before they emerged. | 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 14 |
1740 | Agave americana L. 89 | Papago 188 | cu35 27 | 14 | Food 1 | Vegetable 31 | Crowns with leaves removed eaten as greens in winter. | 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 14 |
1741 | Agave americana L. 89 | Papago 188 | cu35 27 | 16 | Food 1 | Vegetable 31 | Flower stalks eaten as greens. | 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 16 |
1742 | Agave americana L. 89 | Papago 188 | cu35 27 | 46 | Food 1 | Vegetable 31 | Flower stalks roasted in ashes and eaten as greens. | 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 |
1743 | Agave americana L. 89 | Papago 188 | cu35 27 | 46 | Food 1 | Vegetable 31 | Pit baked and used as greens. | 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 |
1805 | Agave parryi Engelm. 94 | Apache, Chiricahua & Mescalero 11 | co36 95 | 38 | Food 1 | Vegetable 31 | Stalks boiled, dried and stored to be used as vegetables. | 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 38 |
1913 | Agoseris retrorsa (Benth.) Greene 107 | Kawaiisu 106 | z81 60 | 10 | Food 1 | Vegetable 31 | Green leaves boiled and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
1914 | Agoseris retrorsa (Benth.) Greene 107 | Kawaiisu 106 | z81 60 | 10 | Food 1 | Vegetable 31 | Whole plant above the ground boiled, washed in cold water to remove bitterness and fried in grease. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
1967 | Aletes anisatus (Gray) Theobald & Tseng 125 | Isleta 101 | j31 76 | 40 | Food 1 | Vegetable 31 | Cooked leaves eaten as greens. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 40 |
1968 | Aletes anisatus (Gray) Theobald & Tseng 125 | Isleta 101 | c35 19 | 47 | Food 1 | Vegetable 31 | Leaves cooked and used as greens. | 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 47 |
2028 | Allium acuminatum Hook. 132 | Paiute 183 | m53 98 | 55 | Food 1 | Vegetable 31 | Onions eaten raw, boiled or baked in a pit. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 55 |
2059 | Allium canadense L. 138 | Cherokee 32 | perry75 86 | 46 | Food 1 | Vegetable 31 | Boiled bulbs fried with grease and greens. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 46 |
2060 | Allium canadense L. 138 | Iroquois 100 | w16 112 | 118 | Food 1 | Vegetable 31 | Bulb, consisting of the fleshy bases of the leaves, eaten raw. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
2061 | Allium canadense L. 138 | Iroquois 100 | w16 112 | 118 | Food 1 | Vegetable 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
2084 | Allium cepa L. 140 | Haisla and Hanaksiala 87 | c93 14 | 194 | Food 1 | Vegetable 31 | Bulbs used for food. | 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 194 |
2101 | Allium cernuum Roth 141 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Vegetable 31 | Onions occasionally eaten raw. | 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 47 |
2104 | Allium cernuum Roth 141 | Blackfoot 23 | j87 146 | 23 | Food 1 | Vegetable 31 | Bulbs and leaves eaten raw. | Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 23 |
2119 | Allium cernuum Roth 141 | Cree 54 | b41 145 | 485 | Food 1 | Vegetable 31 | Species used for food. | Beardsley, Gretchen, 1941, Notes on Cree Medicines, Based on Collections Made by I. Cowie in 1892., Papers of the Michigan Academy of Science, Arts and Letters 28:483-496, page 485 |
2122 | Allium cernuum Roth 141 | Haisla and Hanaksiala 87 | c93 14 | 193 | Food 1 | Vegetable 31 | Bulbs cooked and eaten and the tops eaten fresh with meat. | 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 193 |
2128 | Allium cernuum Roth 141 | Isleta 101 | j31 76 | 20 | Food 1 | Vegetable 31 | Bulbs eaten fresh, uncooked or boiled. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 20 |
2130 | Allium cernuum Roth 141 | Keres, Western 107 | swank32 79 | 25 | Food 1 | Vegetable 31 | Bulbs used for food. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 25 |
2144 | Allium cernuum Roth 141 | Navajo 157 | l86 121 | 29 | Food 1 | Vegetable 31 | Bulbs cooked with other vegetables. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29 |
2145 | Allium cernuum Roth 141 | Navajo 157 | l86 121 | 29 | Food 1 | Vegetable 31 | Roasted bulbs eaten with salt and pepper. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29 |
2150 | Allium cernuum Roth 141 | Ojibwa 173 | smith32 20 | 406 | Food 1 | Vegetable 31 | Used in the spring as an article of food, the small wild onion was sweet. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 406 |
2152 | Allium cernuum Roth 141 | Okanagan-Colville 175 | tbk80 32 | 38 | Food 1 | Vegetable 31 | Bulbs pit cooked and eaten. | 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 38 |
2171 | Allium cernuum var. obtusum Cockerell ex J.F. Macbr. 142 | Blackfoot 23 | m09 42 | 278 | Food 1 | Vegetable 31 | Bulbs eaten raw. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278 |
2178 | Allium dichlamydeum Greene 143 | Pomo, Kashaya 202 | gl80 40 | 86 | Food 1 | Vegetable 31 | Greens and bulb eaten raw or cooked with potatoes or meats for flavoring. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 86 |
2180 | Allium douglasii Hook. 144 | Okanagan-Colville 175 | tbk80 32 | 38 | Food 1 | Vegetable 31 | Bulbs dried, pit cooked and eaten. | 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 38 |
2189 | Allium geyeri S. Wats. 147 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Vegetable 31 | Onions occasionally eaten raw. | 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 47 |
2193 | Allium geyeri S. Wats. 147 | Okanagan-Colville 175 | tbk80 32 | 38 | Food 1 | Vegetable 31 | Bulbs dried, pit cooked and eaten. | 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 38 |
2201 | Allium macropetalum Rydb. 151 | Navajo 157 | steg41 119 | 221 | Food 1 | Vegetable 31 | Entire plant eaten raw or cooked with meat. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
2228 | Allium schoenoprasum L. 158 | Eskimo, Inupiat 72 | j83 54 | 28 | Food 1 | Vegetable 31 | Leaves eaten cooked or raw with seal oil, meat and fish. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 28 |
2229 | Allium schoenoprasum L. 158 | Eskimo, Inupiat 72 | j83 54 | 28 | Food 1 | Vegetable 31 | Leaves fried with meat, fat, other greens, vinegar, salt and pepper and eaten as a hot salad. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 28 |
2230 | Allium schoenoprasum L. 158 | Eskimo, Inupiat 72 | j83 54 | 28 | Food 1 | Vegetable 31 | Leaves used like raw green onions or garlic in a salad. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 28 |
2256 | Allium sp. 160 | Blackfoot 23 | j87 146 | 23 | Food 1 | Vegetable 31 | Bulbs boiled with meat. | Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 23 |
2260 | Allium sp. 160 | Coeur d'Alene 47 | teit28 144 | 89 | Food 1 | Vegetable 31 | Roots used as a principle vegetable food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 89 |
2263 | Allium sp. 160 | Hualapai 97 | w82 127 | 19 | Food 1 | Vegetable 31 | Bulbs eaten fresh. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 19 |
2267 | Allium sp. 160 | Kawaiisu 106 | z81 60 | 10 | Food 1 | Vegetable 31 | Tops and roots eaten raw and fresh. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
2269 | Allium sp. 160 | Montana Indian 151 | b05 73 | 6 | Food 1 | Vegetable 31 | Onions cooked and eaten. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 6 |
2273 | Allium sp. 160 | Paiute, Northern 185 | f89 50 | 44 | Food 1 | Vegetable 31 | Bulbs eaten raw. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 44 |
2288 | Allium tricoccum Ait. 163 | Cherokee 32 | perry75 86 | 47 | Food 1 | Vegetable 31 | Bulbs and leaves cooked like poke, with or without eggs. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 47 |
2293 | Allium tricoccum Ait. 163 | Iroquois 100 | w16 112 | 118 | Food 1 | Vegetable 31 | Bulb, consisting of the fleshy bases of the leaves, eaten raw. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
2294 | Allium tricoccum Ait. 163 | Iroquois 100 | w16 112 | 118 | Food 1 | Vegetable 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
2297 | Allium tricoccum Ait. 163 | Potawatomi 206 | smith33 43 | 104 | Food 1 | Vegetable 31 | Large, wild onion used for food. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 104 |
2306 | Allium validum S. Wats. 165 | Cahuilla 24 | bs72 31 | 37 | Food 1 | Vegetable 31 | Bulbs eaten raw. | 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 37 |
2694 | Amaranthus acanthochiton Sauer 183 | Hopi 95 | c35 19 | 10 | Food 1 | Vegetable 31 | Cooked as greens. | 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 10 |
2695 | Amaranthus acanthochiton Sauer 183 | Hopi 95 | w39 37 | 74 | Food 1 | Vegetable 31 | Cooked with meat and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 |
2699 | Amaranthus albus L. 184 | Cochiti 43 | c35 19 | 16 | Food 1 | Vegetable 31 | Young plants eaten as greens. | 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 16 |
2707 | Amaranthus blitoides S. Wats. 186 | Acoma 2 | c35 19 | 15 | Food 1 | Vegetable 31 | Young plants boiled and eaten as greens. | 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 15 |
2713 | Amaranthus blitoides S. Wats. 186 | Hopi 95 | w39 37 | 74 | Food 1 | Vegetable 31 | Cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 |
2718 | Amaranthus blitoides S. Wats. 186 | Laguna 124 | c35 19 | 15 | Food 1 | Vegetable 31 | Young plants boiled and eaten as greens. | 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 15 |
2720 | Amaranthus blitoides S. Wats. 186 | Montana Indian 151 | b05 73 | 6 | Food 1 | Vegetable 31 | Used as a potherb. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 6 |
2724 | Amaranthus blitoides S. Wats. 186 | Navajo 157 | c35 19 | 15 | Food 1 | Vegetable 31 | Boiled and eaten like spinach, boiled and fried in lard or canned. | 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 15 |
2725 | Amaranthus blitoides S. Wats. 186 | Pueblo 207 | c35 19 | 15 | Food 1 | Vegetable 31 | Boiled and eaten like spinach, boiled and fried in lard or canned. | 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 15 |
2726 | Amaranthus blitoides S. Wats. 186 | Spanish American 249 | c35 19 | 15 | Food 1 | Vegetable 31 | Boiled and eaten like spinach, boiled and fried in lard or canned. | 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 15 |
2730 | Amaranthus caudatus L. 187 | Cocopa 44 | cb51 125 | 200 | Food 1 | Vegetable 31 | Plants cooked and eaten as greens. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 200 |
2733 | Amaranthus caudatus L. 187 | Mohave 147 | cb51 125 | 200 | Food 1 | Vegetable 31 | Plants cooked and eaten as greens. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 200 |
2742 | Amaranthus cruentus L. 188 | Keresan 108 | w45 90 | 558 | Food 1 | Vegetable 31 | Leaves eaten as greens. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 558 |
2746 | Amaranthus cruentus L. 188 | Sia 234 | w62 159 | 107 | Food 1 | Vegetable 31 | Leaves used as greens. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
2751 | Amaranthus fimbriatus (Torr.) Benth. ex S. Wats. 189 | Cahuilla 24 | bs72 31 | 37 | Food 1 | Vegetable 31 | Boiled leaves eaten as greens or used as potherbs. | 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 37 |
2753 | Amaranthus hybridus L. 190 | Acoma 2 | c35 19 | 16 | Food 1 | Vegetable 31 | Young plants boiled and eaten as greens. | 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 16 |
2762 | Amaranthus hybridus L. 190 | Havasupai 89 | ws85 2 | 218 | Food 1 | Vegetable 31 | Leaves of young plants cooked like spinach. | 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 218 |
2763 | Amaranthus hybridus L. 190 | Havasupai 89 | ws85 2 | 66 | Food 1 | Vegetable 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | 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 |
2766 | Amaranthus hybridus L. 190 | Keres, Western 107 | swank32 79 | 26 | Food 1 | Vegetable 31 | Young, tender plants used for greens like spinach. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 26 |
2769 | Amaranthus hybridus L. 190 | Laguna 124 | c35 19 | 16 | Food 1 | Vegetable 31 | Young plants boiled and eaten as greens. | 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 16 |
2771 | Amaranthus palmeri S. Wats. 191 | Cocopa 44 | cb51 125 | 200 | Food 1 | Vegetable 31 | Plants cooked and eaten as greens. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 200 |
2774 | Amaranthus palmeri S. Wats. 191 | Mohave 147 | cb51 125 | 200 | Food 1 | Vegetable 31 | Plants cooked and eaten as greens. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 200 |
2781 | Amaranthus palmeri S. Wats. 191 | Papago 188 | cu35 27 | 46 | Food 1 | Vegetable 31 | Boiled and used for greens. | 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 |
2782 | Amaranthus palmeri S. Wats. 191 | Papago 188 | cb42 160 | 61 | Food 1 | Vegetable 31 | Greens used for food. | Castetter, Edward F. and Willis H. Bell, 1942, Pima and Papago Indian Agriculture, Albuquerque: University of New Mexico Press. First Edition., page 61 |
2783 | Amaranthus palmeri S. Wats. 191 | Papago 188 | cu35 27 | 14 | Food 1 | Vegetable 31 | Leaves eaten as greens in mid summer. | 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 14 |
2785 | Amaranthus palmeri S. Wats. 191 | Pima 193 | c49 11 | 47 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 47 |
2788 | Amaranthus palmeri S. Wats. 191 | Pima, Gila River 195 | r91 136 | 5 | Food 1 | Vegetable 31 | Leaves used as greens. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
2791 | Amaranthus palmeri S. Wats. 191 | Yuma 288 | cb51 125 | 200 | Food 1 | Vegetable 31 | Plants cooked and eaten as greens. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 200 |
2794 | Amaranthus powellii S. Wats. 192 | Hopi 95 | c74 82 | 283 | Food 1 | Vegetable 31 | Leaves used as greens. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 283 |
2796 | Amaranthus retroflexus L. 193 | Acoma 2 | c35 19 | 15 | Food 1 | Vegetable 31 | Young plants boiled and eaten as greens. | 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 15 |
2802 | Amaranthus retroflexus L. 193 | Cochiti 43 | c35 19 | 16 | Food 1 | Vegetable 31 | Young plants eaten as greens. | 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 16 |
2804 | Amaranthus retroflexus L. 193 | Iroquois 100 | w16 112 | 117 | Food 1 | Vegetable 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
2805 | Amaranthus retroflexus L. 193 | Isleta 101 | j31 76 | 21 | Food 1 | Vegetable 31 | Fresh, tender, young leaves eaten as greens. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 21 |
2809 | Amaranthus retroflexus L. 193 | Keres, Western 107 | swank32 79 | 26 | Food 1 | Vegetable 31 | Young, tender plants used for greens like spinach. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 26 |
2812 | Amaranthus retroflexus L. 193 | Laguna 124 | c35 19 | 15 | Food 1 | Vegetable 31 | Young plants boiled and eaten as greens. | 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 15 |
2815 | Amaranthus retroflexus L. 193 | Mohegan 149 | t72 97 | 83 | Food 1 | Vegetable 31 | Combined with mustard, plantain, dock and nettle and used as mixed greens. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 83 |
2820 | Amaranthus retroflexus L. 193 | Navajo 157 | c35 19 | 15 | Food 1 | Vegetable 31 | Boiled and eaten like spinach, boiled and fried in lard or canned. | 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 15 |
2821 | Amaranthus retroflexus L. 193 | Navajo 157 | e44 74 | 46 | Food 1 | Vegetable 31 | Leaves boiled and eaten like spinach. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 46 |
2826 | Amaranthus retroflexus L. 193 | Navajo, Ramah 159 | v52 18 | 26 | Food 1 | Vegetable 31 | Leaves used as spring greens, boiled with meat, boiled alone or boiled and fried with meat or fat. | 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 26 |
2828 | Amaranthus retroflexus L. 193 | Pueblo 207 | c35 19 | 15 | Food 1 | Vegetable 31 | Boiled and eaten like spinach, boiled and fried in lard or canned. | 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 15 |
2829 | Amaranthus retroflexus L. 193 | Spanish American 249 | c35 19 | 15 | Food 1 | Vegetable 31 | Boiled and eaten like spinach, boiled and fried in lard or canned. | 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 15 |
2834 | Amaranthus sp. 194 | Yavapai 284 | g36 48 | 256 | Food 1 | Vegetable 31 | Leaves boiled for greens and sometimes mixed with dried mescal. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 256 |
2889 | Ambrosia tenuifolia Spreng. 202 | Papago 188 | cu35 27 | 14 | Food 1 | Vegetable 31 | Stalks eaten as greens in the summer. | 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 14 |
3208 | Amphicarpaea bracteata (L.) Fern. 227 | Cherokee 32 | perry75 86 | 45 | Food 1 | Vegetable 31 | Underground fruit cooked like pinto beans or added to cornmeal and hot water. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 45 |
3218 | Amphicarpaea bracteata (L.) Fern. 227 | Ojibwa 173 | smith32 20 | 405 | Food 1 | Vegetable 31 | Beans cooked, unusual flavor imparted and eaten. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 405 |
3228 | Amsinckia sp. 230 | Pima, Gila River 195 | r91 136 | 5 | Food 1 | Vegetable 31 | Leaves boiled or boiled, strained, refried and eaten as greens. Star mallow, wild heliotrope, fiddlenecks and wild sorrel were dropped entirely from the Pima diet. The author suspects they were spring starvation season foods. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
3231 | Amsinckia tessellata Gray 232 | Kawaiisu 106 | z81 60 | 11 | Food 1 | Vegetable 31 | Leaves bruised by rubbing between the hands and eaten with salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 11 |
3418 | Angelica archangelica L. 257 | Eskimo, Greenland 70 | p53 171 | 28 | Food 1 | Vegetable 31 | Tender, young leaf stalks and peeled, young flowering stems eaten raw. | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 28 |
3420 | Angelica arguta Nutt. 258 | Shuswap 233 | palmer75 92 | 56 | Food 1 | Vegetable 31 | Young stems, with a celery flavor, eaten in May. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 56 |
3518 | Angelica lucida L. 265 | Alaska Native 4 | h53 132 | 11 | Food 1 | Vegetable 31 | Leaves cooked as a green vegetable or boiled with fish. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 11 |
3529 | Angelica lucida L. 265 | Eskimo, Alaska 67 | a39 167 | 715 | Food 1 | Vegetable 31 | Used like celery. | Anderson, J. P., 1939, Plants Used by the Eskimo of the Northern Bering Sea and Arctic Regions of Alaska, American Journal of Botany 26:714-16, page 715 |
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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) );