uses
Data source: Native American Ethnobotany Database · About: NAEB
821 rows where use_subcategory = 31 sorted by id descending
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id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
38361 | Solanum tuberosum L. 3729 | Ojibwa 173 | smith32 20 | 410 | Food 1 | Vegetable 31 | Potato cultivated and always firm and crisp when cooked. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410 |
38357 | Solanum tuberosum L. 3729 | Meskwaki 139 | smith28 21 | 264 | Food 1 | Vegetable 31 | Potatoes used for food. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 264 |
38356 | Solanum tuberosum L. 3729 | Menominee 138 | s23 51 | 72 | Food 1 | Vegetable 31 | Deep purple potatoes used for food. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 72 |
38355 | Solanum tuberosum L. 3729 | Makah 133 | g83 3 | 314 | Food 1 | Vegetable 31 | Potatoes dipped in oil and eaten with smoked fish. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 314 |
38354 | Solanum tuberosum L. 3729 | Kitasoo 112 | c93 14 | 350 | Food 1 | Vegetable 31 | Tubers eaten. | 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 350 |
38351 | Solanum tuberosum L. 3729 | Haisla and Hanaksiala 87 | c93 14 | 293 | Food 1 | Vegetable 31 | Tubers eaten. | 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 293 |
38350 | Solanum tuberosum L. 3729 | Cherokee 32 | hc75 1 | 51 | Food 1 | Vegetable 31 | Roots used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 51 |
38347 | Solanum tuberosum L. 3729 | Abnaki 1 | r47 84 | 171 | Food 1 | Vegetable 31 | Tubers eaten. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 171 |
38309 | Solanum nigrum L. 3724 | Cherokee 32 | hc75 1 | 51 | Food 1 | Vegetable 31 | Young leaves used as a potherb. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 51 |
38308 | Solanum nigrum L. 3724 | Cherokee 32 | w47 105 | 74 | Food 1 | Vegetable 31 | Used as the most relished potherb. | Witthoft, John, 1947, An Early Cherokee Ethnobotanical Note, Journal of the Washington Academy of Sciences 37(3):73-75, page 74 |
38303 | Solanum jamesii Torr. 3722 | Tewa 257 | rhf16 61 | 73 | Food 1 | Vegetable 31 | Tubers eaten. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 73 |
38302 | Solanum jamesii Torr. 3722 | Sia 234 | w62 159 | 107 | Food 1 | Vegetable 31 | Potatoes eaten raw or cooked with clay to counteract the astringency. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
38300 | Solanum jamesii Torr. 3722 | Navajo, Ramah 159 | v52 18 | 43 | Food 1 | Vegetable 31 | Potato boiled with clay. | 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 43 |
38299 | Solanum jamesii Torr. 3722 | Navajo 157 | e44 74 | 75 | Food 1 | Vegetable 31 | Tubers eaten raw, boiled or baked. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 75 |
38298 | Solanum jamesii Torr. 3722 | Navajo 157 | steg41 119 | 221 | Food 1 | Vegetable 31 | Potatoes mixed with white clay to remove the astringent effect on the mouth and eaten like mush. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
38296 | Solanum jamesii Torr. 3722 | Keres, Western 107 | swank32 79 | 70 | Food 1 | Vegetable 31 | Small tubers used for food. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 70 |
38295 | Solanum jamesii Torr. 3722 | Isleta 101 | j31 76 | 43 | Food 1 | Vegetable 31 | Small tubers cooked as potatoes. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 43 |
38291 | Solanum jamesii Torr. 3722 | Apache, Chiricahua & Mescalero 11 | co36 95 | 42 | Food 1 | Vegetable 31 | Unpeeled potatoes boiled and eaten. | 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 42 |
38289 | Solanum fendleri Gray ex Torr. 3721 | Sia 234 | w62 159 | 107 | Food 1 | Vegetable 31 | Potatoes eaten raw or cooked with clay to counteract the astringency. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
38257 | Solanum douglasii Dunal 3718 | Luiseno 128 | s08 24 | 229 | Food 1 | Vegetable 31 | Leaves used for greens. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 229 |
38106 | Sisyrinchium angustifolium P. Mill. 3695 | Cherokee 32 | w77 161 | 252 | Food 1 | Vegetable 31 | Mixed into other greens and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 252 |
38093 | Sisymbrium officinale (L.) Scop. 3693 | Cherokee 32 | hc75 1 | 46 | Food 1 | Vegetable 31 | Leaves cooked and eaten as salad greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 46 |
38083 | Sisymbrium irio L. 3692 | Cahuilla 24 | bs72 31 | 140 | Food 1 | Vegetable 31 | Immature leaves boiled or fried and used for greens. | 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 140 |
38077 | Sinapis alba L. 3689 | Quileute 209 | r36 77 | 62 | Food 1 | Vegetable 31 | Plants eaten as greens. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 62 |
38073 | Sinapis alba L. 3689 | Hoh 94 | r36 77 | 62 | Food 1 | Vegetable 31 | Plants eaten as greens. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 62 |
37953 | Sidalcea malviflora (DC.) Gray ex Benth. 3665 | Luiseno 128 | s08 24 | 231 | Food 1 | Vegetable 31 | Plant used as greens. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 231 |
37655 | Senecio congestus (R. Br.) DC. 3641 | Eskimo, Arctic 68 | p53 171 | 27 | Food 1 | Vegetable 31 | Young leaves & flowering stems eaten raw as salad, cooked as a potherb or made into a 'sauerkraut.' | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 27 |
37574 | Scrophularia sp. 3620 | Yavapai 284 | g36 48 | 258 | Food 1 | Vegetable 31 | Boiled leaves used for greens. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 258 |
37474 | Schoenoplectus robustus (Pursh) M.T. Strong 3608 | Pomo 200 | b52 96 | 92 | Food 1 | Vegetable 31 | Young shoots eaten as greens. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92 |
37473 | Schoenoplectus robustus (Pursh) M.T. Strong 3608 | Pomo 200 | b52 96 | 92 | Food 1 | Vegetable 31 | Roots eaten as greens. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92 |
37417 | Schoenoplectus acutus var. acutus 3603 | Pomo 200 | b52 96 | 92 | Food 1 | Vegetable 31 | Young shoots eaten as greens. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92 |
37416 | Schoenoplectus acutus var. acutus 3603 | Pomo 200 | b52 96 | 92 | Food 1 | Vegetable 31 | Roots eaten as greens. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92 |
37347 | Saxifraga spicata D. Don 3596 | Alaska Native 4 | h53 132 | 65 | Food 1 | Vegetable 31 | Young, tender leaves used as a salad green. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 65 |
37339 | Saxifraga pensylvanica L. 3595 | Cherokee 32 | hc75 1 | 26 | Food 1 | Vegetable 31 | Leaves eaten raw as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 26 |
37337 | Saxifraga nelsoniana ssp. nelsoniana 3594 | Eskimo, Inupiat 72 | j83 54 | 21 | Food 1 | Vegetable 31 | Leaves preserved in seal oil and eaten with fish or meat or used fresh in salads. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 21 |
37336 | Saxifraga nelsoniana ssp. nelsoniana 3594 | Eskimo, Arctic 68 | p53 171 | 29 | Food 1 | Vegetable 31 | Leaves eaten raw with seal blubber or as 'sauerkraut.' | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 29 |
37329 | Saxifraga micranthidifolia (Haw.) Steud. 3593 | Cherokee 32 | perry75 86 | 54 | Food 1 | Vegetable 31 | Leaves used in salads or wilted in boiling water with bacon grease dripped on the top. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 54 |
37174 | Sarcocornia pacifica (Standl.) A.J. Scott 3587 | Alaska Native 4 | h53 132 | 57 | Food 1 | Vegetable 31 | Young plants used in salads or for pickles. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 57 |
37156 | Sarcobatus vermiculatus (Hook.) Torr. 3586 | Montana Indian 151 | b05 73 | 23 | Food 1 | Vegetable 31 | Young twigs used for greens. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 23 |
37100 | Sanicula sp. 3580 | Neeshenam 160 | p74 81 | 377 | Food 1 | Vegetable 31 | Leaves eaten as greens. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
37063 | Sanicula bipinnata Hook. & Arn. 3573 | Karok 105 | sg52 71 | 386 | Food 1 | Vegetable 31 | Leaves eaten as greens. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 386 |
36353 | Salsola tragus L. 3554 | Navajo 157 | l86 121 | 27 | Food 1 | Vegetable 31 | Very young, raw sprouts chopped into salads. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 27 |
36038 | Salix pulchra Cham. 3545 | Eskimo, Inupiat 72 | j83 54 | 10 | Food 1 | Vegetable 31 | Leaves used as greens in fresh salads. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 10 |
36031 | Salix pulchra Cham. 3545 | Eskimo, Alaska 67 | a39 167 | 715 | Food 1 | Vegetable 31 | Young shoots and catkins used fresh or in seal oil. | 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 |
35600 | Sagittaria latifolia Willd. 3510 | Potawatomi 206 | smith33 43 | 95 | Food 1 | Vegetable 31 | Potatoes, deer meat and maple sugar made a very tasty dish. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 95 |
35595 | Sagittaria latifolia Willd. 3510 | Omaha 177 | ff11 124 | 341 | Food 1 | Vegetable 31 | Bulbs boiled and eaten as vegetables. | Fletcher, Alice C. and Francis La Flesche, 1911, The Omaha Tribe, SI-BAE Annual Report #27, page 341 |
35489 | Rumex sp. 3495 | 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 |
35466 | Rumex salicifolius var. mexicanus (Meisn.) C.L. Hitchc. 3493 | Cochiti 43 | c35 19 | 50 | Food 1 | Vegetable 31 | Leaves 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 50 |
35461 | Rumex salicifolius Weinm. 3494 | Montana Indian 151 | b05 73 | 22 | Food 1 | Vegetable 31 | Spring leaves used for 'greens.' | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 22 |
35447 | Rumex paucifolius Nutt. 3492 | Montana Indian 151 | b05 73 | 22 | Food 1 | Vegetable 31 | Herbage eaten raw. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 22 |
35419 | Rumex hymenosepalus Torr. 3487 | Pima 193 | c49 11 | 51 | Food 1 | Vegetable 31 | Young, succulent leaves boiled or roasted and eaten as greens in spring. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 51 |
35401 | Rumex hymenosepalus Torr. 3487 | Papago 188 | cu35 27 | 46 | Food 1 | Vegetable 31 | 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 |
35400 | Rumex hymenosepalus Torr. 3487 | Papago 188 | cu35 27 | 14 | Food 1 | Vegetable 31 | Leaves eaten as greens in spring. | 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 |
35399 | Rumex hymenosepalus Torr. 3487 | 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 |
35386 | Rumex hymenosepalus Torr. 3487 | Navajo 157 | e44 74 | 43 | Food 1 | Vegetable 31 | Stems baked and eaten. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 43 |
35363 | Rumex hymenosepalus Torr. 3487 | Cahuilla 24 | bs72 31 | 134 | Food 1 | Vegetable 31 | Crisp, juicy stalks eaten as greens. | 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 134 |
35330 | Rumex crispus L. 3485 | Pima 193 | c49 11 | 51 | Food 1 | Vegetable 31 | Leaves eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 51 |
35300 | Rumex crispus L. 3485 | Montana Indian 151 | b05 73 | 22 | Food 1 | Vegetable 31 | Spring leaves used for 'greens.' | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 22 |
35298 | Rumex crispus L. 3485 | Mohegan 149 | t72 97 | 83 | Food 1 | Vegetable 31 | Combined with pigweed, mustard, plantain 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 |
35295 | Rumex crispus L. 3485 | Mohave 147 | cb51 125 | 201 | Food 1 | Vegetable 31 | Leaves boiled and eaten as greens. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 201 |
35290 | Rumex crispus L. 3485 | Mendocino Indian 137 | c02 89 | 345 | Food 1 | Vegetable 31 | Leaves used as greens in food. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 345 |
35286 | Rumex crispus L. 3485 | Isleta 101 | j31 76 | 42 | Food 1 | Vegetable 31 | Leaves eaten as greens. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 42 |
35284 | Rumex crispus L. 3485 | Iroquois 100 | w16 112 | 117 | Food 1 | Vegetable 31 | Young leaves, before the stem appeared, cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
35283 | Rumex crispus L. 3485 | Iroquois 100 | p10 107 | 93 | Food 1 | Vegetable 31 | Stalks eaten as greens in spring. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 93 |
35261 | Rumex crispus L. 3485 | 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 |
35260 | Rumex crispus L. 3485 | Havasupai 89 | ws85 2 | 217 | Food 1 | Vegetable 31 | Leaves boiled and eaten. | 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 217 |
35254 | Rumex crispus L. 3485 | Costanoan 50 | b84 16 | 249 | Food 1 | Vegetable 31 | Leaves used for greens. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 249 |
35240 | Rumex crispus L. 3485 | Cherokee 32 | w77 161 | 253 | Food 1 | Vegetable 31 | Young leaves cooked with sochan, creaseys and other greens and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
35239 | Rumex crispus L. 3485 | Cherokee 32 | perry75 86 | 53 | Food 1 | Vegetable 31 | Leaves and stems mixed with other greens, parboiled, rinsed and cooked in hot grease as a potherb. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 53 |
35229 | Rumex conglomeratus Murr. 3484 | Miwok 144 | bg33 100 | 160 | Food 1 | Vegetable 31 | Cooked leaves eaten as greens. | 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 160 |
35225 | Rumex arcticus Trautv. 3483 | Tanana, Upper 255 | k85 36 | 15 | Food 1 | Vegetable 31 | Leaves and stems eaten raw or boiled with sugar. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
35221 | Rumex arcticus Trautv. 3483 | Eskimo, Inupiat 72 | j83 54 | 35 | Food 1 | Vegetable 31 | Leaves eaten raw in a salad or boiled and eaten hot with seal oil, blubber or butter. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 35 |
35216 | Rumex arcticus Trautv. 3483 | Eskimo, Arctic 68 | p53 171 | 26 | Food 1 | Vegetable 31 | Leaves from young stems eaten raw as a salad or cooked like spinach. | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 26 |
35211 | Rumex arcticus Trautv. 3483 | Alaska Native 4 | h53 132 | 55 | Food 1 | Vegetable 31 | Leaves used as salad greens and cooked as vegetables. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 55 |
35209 | Rumex aquaticus var. fenestratus (Greene) Dorn 3482 | Tanana, Upper 255 | k85 36 | 15 | Food 1 | Vegetable 31 | Leaves and stems eaten raw or boiled with sugar. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
35206 | Rumex aquaticus var. fenestratus (Greene) Dorn 3482 | Montana Indian 151 | b05 73 | 22 | Food 1 | Vegetable 31 | Spring leaves used for 'greens.' | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 22 |
35201 | Rumex aquaticus var. fenestratus (Greene) Dorn 3482 | Kitasoo 112 | c93 14 | 340 | Food 1 | Vegetable 31 | Leaves cooked and eaten. | 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 340 |
35193 | Rumex aquaticus var. fenestratus (Greene) Dorn 3482 | Haisla and Hanaksiala 87 | c93 14 | 260 | Food 1 | Vegetable 31 | Leaves and stems eaten with oolichan grease and sugar. | 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 260 |
35191 | Rumex aquaticus var. fenestratus (Greene) Dorn 3482 | Bella Coola 21 | t73 53 | 207 | Food 1 | Vegetable 31 | Young leaves mashed, cooked, mixed with grease and eaten like spinach. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 207 |
35177 | Rumex acetosella L. 3480 | Saanich 215 | tb71 23 | 85 | Food 1 | Vegetable 31 | Acid-tasting leaves eaten like lettuce. | Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 85 |
35176 | Rumex acetosella L. 3480 | Okanagan-Colville 175 | tbk80 32 | 113 | Food 1 | Vegetable 31 | Leaves eaten raw. | 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 113 |
35174 | Rumex acetosella L. 3480 | Miwok 144 | bg33 100 | 160 | Food 1 | Vegetable 31 | Moistened, pulverized leaves eaten with salt, tasted sour like vinegar. | 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 160 |
35173 | Rumex acetosella L. 3480 | Iroquois 100 | w16 112 | 118 | Food 1 | Vegetable 31 | Eaten raw, sometimes with salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
35168 | Rumex acetosella L. 3480 | Cherokee 32 | perry75 86 | 53 | Food 1 | Vegetable 31 | Leaves used for food. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 53 |
35160 | Rumex acetosa L. 3479 | Cherokee 32 | perry75 86 | 53 | Food 1 | Vegetable 31 | Leaves used for food. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 53 |
35158 | Rudbeckia laciniata L. 3478 | San Felipe 222 | c35 19 | 50 | Food 1 | Vegetable 31 | Young stems eaten like celery. | 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 50 |
35153 | Rudbeckia laciniata L. 3478 | Cherokee 32 | hc75 1 | 30 | Food 1 | Vegetable 31 | Leaves used as cooked spring salad to keep well. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
35152 | Rudbeckia laciniata L. 3478 | Cherokee 32 | perry75 86 | 34 | Food 1 | Vegetable 31 | Leaves and stems parboiled, rinsed and boiled in hot grease until soft. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 34 |
35151 | Rudbeckia laciniata L. 3478 | Cherokee 32 | perry75 86 | 34 | Food 1 | Vegetable 31 | Leaves and stems cooked alone or with poke, eggs, dock, cornfield creasy or any other greens. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 34 |
34920 | Rubus sp. 3469 | Cherokee 32 | perry75 86 | 57 | Food 1 | Vegetable 31 | Shoots used in salads and as potherbs. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57 |
33854 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Tubatulabal 269 | v38 137 | 16 | Food 1 | Vegetable 31 | Leaves and stems boiled as greens. | Voegelin, Ermine W., 1938, Tubatulabal Ethnography, Anthropological Records 2(1):1-84, page 16 |
33852 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Okanagan-Colville 175 | tbk80 32 | 92 | Food 1 | Vegetable 31 | Leaves eaten raw as salad greens. | 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 92 |
33846 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Luiseno 128 | s08 24 | 232 | Food 1 | Vegetable 31 | Plant used for greens. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 232 |
33843 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Iroquois 100 | w16 112 | 118 | Food 1 | Vegetable 31 | Eaten raw, sometimes with salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
33840 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Diegueno 65 | hedges86 85 | 37 | Food 1 | Vegetable 31 | Leaves boiled and eaten as greens. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 37 |
33836 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Cherokee 32 | perry75 86 | 37 | Food 1 | Vegetable 31 | Leaves used in salads. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 37 |
33835 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Cherokee 32 | hc75 1 | 61 | Food 1 | Vegetable 31 | Leaves eaten cooked or raw as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 61 |
33834 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Cherokee 32 | perry75 86 | 37 | Food 1 | Vegetable 31 | Leaves boiled and eaten with bacon grease as potherbs. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 37 |
33833 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Cahuilla 24 | bs72 31 | 90 | Food 1 | Vegetable 31 | Eaten fresh in the spring, cooked like spinach or mixed with less flavorful greens into a salad. | 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 90 |
33832 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Algonquin, Quebec 7 | b80 67 | 86 | Food 1 | Vegetable 31 | Used as a salad plant. | 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 86 |
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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) );