uses
Data source: Native American Ethnobotany Database · About: NAEB
821 rows where use_subcategory = 31 sorted by id descending
This data as json, CSV (advanced)
id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
44561 | Zigadenus paniculatus (Nutt.) S. Wats. 4249 | Navajo, Kayenta 158 | wh51 106 | 17 | Food 1 | Vegetable 31 | Plants used as greens. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 17 |
44486 | Zea mays L. 4244 | Ojibwa 173 | smith32 20 | 402 | Food 1 | Vegetable 31 | Several sorts of corn were grown, modern and ancient. Ears were roasted and made into hominy. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 402 |
44479 | Zea mays L. 4244 | Navajo, Ramah 159 | v52 18 | 18 | Food 1 | Vegetable 31 | Young corn and cob eaten. | 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 18 |
44469 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Food 1 | Vegetable 31 | Leaves eaten like lettuce. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44452 | Zea mays L. 4244 | Menominee 138 | s23 51 | 66 | Food 1 | Vegetable 31 | Ears roasted and made into hominy. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
44441 | Zea mays L. 4244 | Keres, Western 107 | swank32 79 | 77 | Food 1 | Vegetable 31 | Roasted corn ears eaten warm for food. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 77 |
44422 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Vegetable 31 | Seeds eaten raw or cooked while traveling or hunting. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44421 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Vegetable 31 | Corn on the cob roasted and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44394 | Zea mays L. 4244 | Havasupai 89 | ws85 2 | 66 | Food 1 | Vegetable 31 | Seeds eaten fresh, baked on the cob, roasted or boiled. | 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 |
44372 | Zea mays L. 4244 | Choctaw 39 | bd09 118 | 9-Aug | Food 1 | Vegetable 31 | Seeds parched and mixed with water or boiled with or without meat. | Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 9-Aug |
44370 | Zea mays L. 4244 | Chippewa 38 | d28 4 | 319 | Food 1 | Vegetable 31 | Fresh ears roasted in the husks and used for food. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
44366 | Zea mays L. 4244 | Cherokee 32 | hc75 1 | 30 | Food 1 | Vegetable 31 | Corn 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 30 |
44276 | Yucca whipplei Torr. 4238 | Cahuilla 24 | bs72 31 | 150 | Food 1 | Vegetable 31 | Sliced stalks parboiled and cooked like squash. | 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 150 |
44066 | Yucca glauca Nutt. 4230 | 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 |
44022 | Yucca elata (Engelm.) Engelm. 4228 | Apache, Chiricahua & Mescalero 11 | co36 95 | 39 | Food 1 | Vegetable 31 | Flowers boiled and eaten as a vegetable. | 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 39 |
44019 | Yucca elata (Engelm.) Engelm. 4228 | Apache 10 | bc41 58 | 19 | Food 1 | Vegetable 31 | Flowers boiled and eaten as a vegetable. | 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 19 |
43796 | Yucca baccata Torr. 4225 | Apache, Chiricahua & Mescalero 11 | co36 95 | 39 | Food 1 | Vegetable 31 | Flowers eaten if obtained before the summer rain; otherwise they taste bitter. | 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 39 |
43787 | Yucca baccata Torr. 4225 | Apache 10 | bc41 58 | 19 | Food 1 | Vegetable 31 | Flowers eaten as a vegetable only if obtained before the summer rains. | 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 19 |
43314 | Viola sp. 4166 | Cherokee 32 | w77 161 | 253 | Food 1 | Vegetable 31 | Leaves cooked with other potherbs and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
43313 | Viola sp. 4166 | Cherokee 32 | perry75 86 | 60 | Food 1 | Vegetable 31 | Leaves and stems mixed with other greens, parboiled, rinsed and fried with grease & salt until soft. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 60 |
43291 | Viola pubescens var. pubescens 4161 | Cherokee 32 | perry75 86 | 60 | Food 1 | Vegetable 31 | Leaves and stems mixed with other greens, parboiled, rinsed and fried with grease & salt until soft. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 60 |
43278 | Viola pedunculata Torr. & Gray 4159 | Luiseno 128 | s08 24 | 230 | Food 1 | Vegetable 31 | Leaves 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 230 |
43277 | Viola pedunculata Torr. & Gray 4159 | Diegueno 65 | hedges86 85 | 43 | Food 1 | Vegetable 31 | Young leaves, picked before the flowers appear in the spring, boiled once and eaten as greens. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 43 |
43261 | Viola blanda Willd. 4153 | Cherokee 32 | perry75 86 | 60 | Food 1 | Vegetable 31 | Leaves and stems mixed with other greens, parboiled, rinsed and fried with grease & salt until soft. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 60 |
43212 | Vicia faba L. 4141 | Sia 234 | w62 159 | 106 | Food 1 | Vegetable 31 | Cultivated beans used for food. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 106 |
43190 | Vicia americana Muhl. ex Willd. 4139 | Mendocino Indian 137 | c02 89 | 362 | Food 1 | Vegetable 31 | Stems baked or boiled and eaten as greens. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 362 |
43186 | Vicia americana Muhl. ex Willd. 4139 | Keres, Western 107 | swank32 79 | 74 | Food 1 | Vegetable 31 | Black peas used for food. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 74 |
42572 | Valerianella locusta (L.) Lat. 4098 | Cherokee 32 | perry75 86 | 59 | Food 1 | Vegetable 31 | Leaves used as a potherb. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 59 |
42571 | Valerianella locusta (L.) Lat. 4098 | Cherokee 32 | hc75 1 | 30 | Food 1 | Vegetable 31 | Leaves cooked and eaten 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 30 |
41945 | Uvularia sessilifolia L. 4068 | Cherokee 32 | hc75 1 | 25 | Food 1 | Vegetable 31 | Leaves eaten as cooked 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 25 |
41871 | Urtica dioica ssp. holosericea (Nutt.) Thorne 4060 | Cahuilla 24 | bs72 31 | 143 | Food 1 | Vegetable 31 | Leaves eaten raw or boiled 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 143 |
41839 | Urtica dioica ssp. gracilis (Ait.) Seland. 4059 | Saanich 215 | tb71 23 | 90 | Food 1 | Vegetable 31 | Young stems and leaves boiled and eaten like spinach. | 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 90 |
41833 | Urtica dioica ssp. gracilis (Ait.) Seland. 4059 | Quileute 209 | r36 77 | 61 | Food 1 | Vegetable 31 | Plant tops eaten as greens. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
41795 | Urtica dioica ssp. gracilis (Ait.) Seland. 4059 | Montana Indian 151 | b05 73 | 25 | Food 1 | Vegetable 31 | Young shoots used as a potherb. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 25 |
41782 | Urtica dioica ssp. gracilis (Ait.) Seland. 4059 | Hoh 94 | r36 77 | 61 | Food 1 | Vegetable 31 | Plant tops eaten as greens. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
41762 | Urtica dioica ssp. gracilis (Ait.) Seland. 4059 | Cowichan 52 | tb71 23 | 90 | Food 1 | Vegetable 31 | Young stems and leaves boiled and eaten like spinach. | 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 90 |
41742 | Urtica dioica L. 4058 | Thompson 259 | tta90 10 | 289 | Food 1 | Vegetable 31 | Plant tops eaten as a potherb after the arrival of the Chinese. | 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 289 |
41741 | Urtica dioica L. 4058 | Thompson 259 | tta90 10 | 288 | Food 1 | Vegetable 31 | Greens cooked as green vegetables. | 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 288 |
41724 | Urtica dioica L. 4058 | Okanagan-Colville 175 | tbk80 32 | 140 | Food 1 | Vegetable 31 | New growths dipped in boiling water and eaten as 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 140 |
41712 | Urtica dioica L. 4058 | Mohegan 149 | t72 97 | 83 | Food 1 | Vegetable 31 | Combined with pigweed, mustard, plantain and dock 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 |
41691 | Urtica dioica L. 4058 | 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 |
41356 | Typha latifolia L. 4049 | 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 |
41355 | Typha latifolia L. 4049 | 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 |
40808 | Triteleia laxa Benth. 4035 | Pomo, Kashaya 202 | gl80 40 | 25 | Food 1 | Vegetable 31 | Baked or boiled corms eaten like baked or boiled potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 25 |
40799 | Triteleia hyacinthina (Lindl.) Greene 4032 | Paiute 183 | m53 98 | 55 | Food 1 | Vegetable 31 | Root eaten boiled and mashed, like potatoes. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 55 |
40786 | Triteleia grandiflora Lindl. 4031 | Pomo 200 | m66 109 | 284 | Food 1 | Vegetable 31 | Potatoes used for food. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 284 |
40688 | Triglochin maritima L. 4017 | Salish 216 | te82 41 | 54 | Food 1 | Vegetable 31 | Grass-like plant eaten as a vegetable. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 54 |
40680 | Trifolium wormskioldii Lehm. 4016 | Paiute 183 | stew33 65 | 244 | Food 1 | Vegetable 31 | Leaves eaten uncooked as greens. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 244 |
40677 | Trifolium wormskioldii Lehm. 4016 | Nitinaht 166 | ttco83 101 | 63 | Food 1 | Vegetable 31 | Rhizomes formerly steamed, dried and used as a vegetable food in winter. | Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 63 |
40667 | Trifolium wormskioldii Lehm. 4016 | Kwakiutl, Southern 122 | tb73 63 | 285 | Food 1 | Vegetable 31 | Thin, wiry roots dried, steamed or boiled, dipped in oil and eaten as vegetables. | Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 285 |
40665 | Trifolium wormskioldii Lehm. 4016 | Kawaiisu 106 | z81 60 | 68 | Food 1 | Vegetable 31 | Green leaves eaten raw with salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 68 |
40661 | Trifolium willdenowii Spreng. 4015 | Paiute 183 | stew33 65 | 244 | Food 1 | Vegetable 31 | Young, tender plants eaten uncooked as greens. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 244 |
40660 | Trifolium willdenowii Spreng. 4015 | Paiute 183 | stew33 65 | 243 | Food 1 | Vegetable 31 | Whole plant used, without cooking, as greens. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 243 |
40652 | Trifolium variegatum Nutt. 4014 | Mendocino Indian 137 | c02 89 | 361 | Food 1 | Vegetable 31 | Eaten considerably as greens. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 361 |
40644 | Trifolium sp. 4013 | Diegueno 65 | hedges86 85 | 43 | Food 1 | Vegetable 31 | Leaves cooked and eaten as greens. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 43 |
40641 | Trifolium sp. 4013 | Cahuilla 24 | bs72 31 | 141 | Food 1 | Vegetable 31 | Leaves eaten raw or boiled 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 141 |
40548 | Trianthema portulacastrum L. 3992 | Pima 193 | c49 11 | 64 | Food 1 | Vegetable 31 | Plants cooked and eaten as greens in summer. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 64 |
40519 | Tradescantia virginiana L. 3982 | Cherokee 32 | perry75 86 | 33 | Food 1 | Vegetable 31 | Leaves and stems mixed with other greens or grease and parboiled until tender. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 33 |
40509 | Tradescantia sp. 3981 | Cherokee 32 | w47 105 | 75 | Food 1 | Vegetable 31 | Leaves relished as greens. | Witthoft, John, 1947, An Early Cherokee Ethnobotanical Note, Journal of the Washington Academy of Sciences 37(3):73-75, page 75 |
40499 | Tradescantia occidentalis (Britt.) Smyth 3979 | Hopi 95 | c74 82 | 369 | Food 1 | Vegetable 31 | Plant used for greens. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 369 |
40338 | Tilia americana L. 3959 | Chippewa 38 | gil33 15 | 136 | Food 1 | Vegetable 31 | Young twigs and buds cooked as greens or eaten raw. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 136 |
39828 | Thlaspi arvense L. 3946 | Cherokee 32 | perry75 86 | 37 | 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 37 |
39807 | Thelypodium wrightii ssp. wrightii 3939 | Pueblo 207 | c35 19 | 25 | Food 1 | Vegetable 31 | Young plants boiled with a pinch of salt 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 25 |
39407 | Taraxacum sp. 3896 | Eskimo, Arctic 68 | p53 171 | 29 | Food 1 | Vegetable 31 | Tender, young leaves eaten in salads and as a potherb. | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 29 |
39403 | Taraxacum sp. 3896 | Carrier 27 | c73 134 | 81 | Food 1 | Vegetable 31 | Leaves boiled and eaten. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 81 |
39402 | Taraxacum sp. 3896 | Algonquin, Quebec 7 | b80 67 | 109 | Food 1 | Vegetable 31 | Leaves used for greens. | 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 109 |
39401 | Taraxacum sp. 3896 | Alaska Native 4 | h53 132 | 71 | Food 1 | Vegetable 31 | Young, tender leaves used raw or cooked as a green vegetable. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 71 |
39399 | Taraxacum officinale ssp. officinale 3895 | Tewa 257 | rhf16 61 | 61 | Food 1 | Vegetable 31 | Young plants eaten as greens. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 61 |
39387 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | Papago 188 | cu35 27 | 14 | Food 1 | Vegetable 31 | Cooked or uncooked leaves 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 14 |
39384 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | Okanagan-Colville 175 | tbk80 32 | 85 | Food 1 | Vegetable 31 | Leaves eaten as 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 85 |
39383 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | Ojibwa 173 | smith32 20 | 399 | Food 1 | Vegetable 31 | Young leaves gathered in spring and cooked as greens with pork or venison and maple sap vinegar. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 399 |
39374 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | Micmac 141 | sd51 182 | 258 | Food 1 | Vegetable 31 | Leaves used as greens in food. | 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 |
39373 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | Meskwaki 139 | smith28 21 | 257 | Food 1 | Vegetable 31 | Spring leaves used as greens and cooked with pork. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257 |
39371 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | Menominee 138 | s23 51 | 65 | Food 1 | Vegetable 31 | Leaves cooked with maple sap vinegar for a dish of greens. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 65 |
39369 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | Kiowa 111 | vs39 140 | 62 | Food 1 | Vegetable 31 | Young leaves used as greens. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 62 |
39367 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | Iroquois 100 | p10 107 | 93 | Food 1 | Vegetable 31 | Young plants boiled and eaten as greens. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 93 |
39366 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | 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 |
39341 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | Cherokee 32 | perry75 86 | 35 | Food 1 | Vegetable 31 | Leaves and stems used for potherbs and salads. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 35 |
39328 | Taraxacum californicum Munz & Johnston 3893 | Cahuilla 24 | bs72 31 | 141 | Food 1 | Vegetable 31 | Stems and leaves gathered and eaten in spring and early summer. | 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 141 |
39242 | Symplocarpus foetidus (L.) Salisb. ex Nutt. 3880 | Iroquois 100 | w16 112 | 118 | Food 1 | Vegetable 31 | Young leaves and shoots cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
39027 | Suaeda sp. 3847 | Cahuilla 24 | bs72 31 | 141 | Food 1 | Vegetable 31 | Leaves boiled and used 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 141 |
38983 | Streptopus lanceolatus var. roseus (Michx.) Reveal 3840 | Cherokee 32 | hc75 1 | 59 | Food 1 | Vegetable 31 | Leaves cooked and eaten 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 59 |
38982 | Streptopus lanceolatus var. roseus (Michx.) Reveal 3840 | Cherokee 32 | perry75 86 | 48 | Food 1 | Vegetable 31 | Leaves and stalks mixed with wanegedum (Angelico) and sweet salad and cooked as greens. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 48 |
38959 | Streptopus amplexifolius (L.) DC. 3839 | Cherokee 32 | hc75 1 | 59 | Food 1 | Vegetable 31 | Leaves cooked and eaten 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 59 |
38958 | Streptopus amplexifolius (L.) DC. 3839 | Alaska Native 4 | h53 132 | 69 | Food 1 | Vegetable 31 | Young, tender shoots used in salads. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 69 |
38956 | Streptanthus cordatus Nutt. 3838 | Navajo, Kayenta 158 | wh51 106 | 25 | Food 1 | Vegetable 31 | Used for greens in foods. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 25 |
38846 | Stanleya pinnata (Pursh) Britt. 3818 | Tewa 257 | c74 82 | 366 | Food 1 | Vegetable 31 | Boiled plant used for greens in the spring. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 366 |
38836 | Stanleya pinnata (Pursh) Britt. 3818 | Kawaiisu 106 | z81 60 | 65 | Food 1 | Vegetable 31 | Leaves & stems boiled, squeezed out in cold water to remove the bitterness, fried in grease & eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 65 |
38835 | Stanleya pinnata (Pursh) Britt. 3818 | Hopi 95 | w39 37 | 77 | Food 1 | Vegetable 31 | Eaten as greens in the spring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77 |
38834 | Stanleya pinnata (Pursh) Britt. 3818 | Hopi 95 | c74 82 | 366 | Food 1 | Vegetable 31 | Boiled plant used for greens in the spring. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 366 |
38833 | Stanleya pinnata (Pursh) Britt. 3818 | 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 |
38832 | Stanleya pinnata (Pursh) Britt. 3818 | Havasupai 89 | ws85 2 | 220 | Food 1 | Vegetable 31 | Leaves boiled two or three times to remove poisons 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 220 |
38830 | Stanleya albescens M.E. Jones 3817 | Hopi 95 | w39 37 | 77 | Food 1 | Vegetable 31 | Eaten as greens in the spring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77 |
38519 | Sonchus oleraceus L. 3755 | Yaqui 283 | c49 11 | 106 | Food 1 | Vegetable 31 | Tender, young leaves boiled in salted water with chile and eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 106 |
38514 | Sonchus oleraceus L. 3755 | Kamia 103 | g31 180 | 24 | Food 1 | Vegetable 31 | Boiled leaves used for food as greens. | Gifford, E. W., 1931, The Kamia of Imperial Valley, Washington, D.C. U.S. Government Printing Office, page 24 |
38507 | Sonchus asper (L.) Hill 3754 | Pima 193 | c49 11 | 106 | Food 1 | Vegetable 31 | Tender leaves cooked as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 106 |
38501 | Sonchus asper (L.) Hill 3754 | Luiseno 128 | s08 24 | 228 | 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 228 |
38366 | Solanum tuberosum L. 3729 | Sia 234 | w62 159 | 106 | Food 1 | Vegetable 31 | Cultivated potatoes used for food. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 106 |
38365 | Solanum tuberosum L. 3729 | Seminole 228 | s54 88 | 466 | Food 1 | Vegetable 31 | Tubers eaten. | Sturtevant, William, 1954, The Mikasuki Seminole: Medical Beliefs and Practices, Yale University, PhD Thesis, page 466 |
38363 | Solanum tuberosum L. 3729 | Oweekeno 181 | c93 14 | 119 | 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 119 |
Advanced export
JSON shape: default, array, newline-delimited, object
CREATE TABLE uses ( id INTEGER PRIMARY KEY NOT NULL, species INTEGER NOT NULL, tribe INTEGER NOT NULL, source INTEGER NOT NULL, pageno TEXT NOT NULL, use_category INTEGER, use_subcategory INTEGER, notes TEXT, rawsource TEXT NOT NULL, FOREIGN KEY(use_category) REFERENCES use_categories(id), FOREIGN KEY(use_subcategory) REFERENCES use_subcategories(id), FOREIGN KEY(tribe) REFERENCES tribes(id), FOREIGN KEY(species) REFERENCES species(id), FOREIGN KEY(source) REFERENCES sources(id) );