uses
Data source: Native American Ethnobotany Database · About: NAEB
821 rows where use_subcategory = 31 sorted by rawsource descending
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id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource ▲ |
---|---|---|---|---|---|---|---|---|
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 |
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 |
26262 | Phacelia distans Benth. 2855 | Kawaiisu 106 | z81 60 | 48 | Food 1 | Vegetable 31 | Leaves steam cooked and eaten as greens. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 48 |
26275 | Phacelia ramosissima Dougl. ex Lehm. 2862 | Kawaiisu 106 | z81 60 | 48 | Food 1 | Vegetable 31 | Leaves steam cooked and eaten as greens. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 48 |
26068 | Perideridia pringlei (Coult. & Rose) A. Nels. & J.F. Macbr. 2835 | Kawaiisu 106 | z81 60 | 47 | Food 1 | Vegetable 31 | Peeled roots boiled like potatoes and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 47 |
21077 | Lomatium utriculatum (Nutt. ex Torr. & Gray) Coult. & Rose 2255 | Kawaiisu 106 | z81 60 | 38 | Food 1 | Vegetable 31 | Leaves, sometimes with flowers, cooked, fried in grease and salt and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 38 |
20735 | Lomatium californicum (Nutt.) Mathias & Constance 2232 | Kawaiisu 106 | z81 60 | 37 | Food 1 | Vegetable 31 | Spring leaves eaten raw as greens. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 37 |
10145 | Claytonia perfoliata Donn ex Willd. 1005 | Kawaiisu 106 | z81 60 | 21 | Food 1 | Vegetable 31 | Leaves eaten as greens. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 21 |
10718 | Coreopsis bigelovii (Gray) Hall 1078 | Kawaiisu 106 | z81 60 | 21 | Food 1 | Vegetable 31 | Raw, bruised leaves eaten boiled or with salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 21 |
10719 | Coreopsis bigelovii (Gray) Hall 1078 | Kawaiisu 106 | z81 60 | 21 | Food 1 | Vegetable 31 | Whole plant eaten fresh or cooked and fried in grease and salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 21 |
9396 | Chenopodium album L. 894 | Kawaiisu 106 | z81 60 | 19 | Food 1 | Vegetable 31 | Upper leaves boiled, 'rinsed' in cold water and fried in grease and salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 19 |
8551 | Caulanthus coulteri S. Wats. 803 | Kawaiisu 106 | z81 60 | 17 | Food 1 | Vegetable 31 | Leaves gathered in early spring before the flowers appear, boiled, salted, fried in grease & eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 17 |
6720 | Atriplex serenana A. Nels. 516 | Kawaiisu 106 | z81 60 | 15 | Food 1 | Vegetable 31 | Leaves boiled, fried in grease and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 15 |
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 |
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 |
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 |
21548 | Lygodesmia grandiflora (Nutt.) Torr. & Gray 2332 | Navajo, Kayenta 158 | wh51 106 | 48 | 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 48 |
3610 | Antennaria parvifolia Nutt. 277 | Navajo, Kayenta 158 | wh51 106 | 44 | 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 44 |
26267 | Phacelia heterophylla Pursh 2858 | Navajo, Kayenta 158 | wh51 106 | 39 | 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 39 |
26477 | Phlox stansburyi (Torr.) Heller 2888 | Navajo, Kayenta 158 | wh51 106 | 38 | Food 1 | Vegetable 31 | Eaten as greens with meat or as an emergency food. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 38 |
11840 | Cymopterus newberryi (S. Wats.) M.E. Jones 1187 | Navajo, Kayenta 158 | wh51 106 | 34 | Food 1 | Vegetable 31 | Eaten as greens with meat. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 34 |
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 |
23078 | Mirabilis oxybaphoides (Gray) Gray 2491 | Navajo, Kayenta 158 | wh51 106 | 21 | 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 21 |
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 |
7475 | Brassica napus L. 617 | Cherokee 32 | w77 161 | 253 | Food 1 | Vegetable 31 | Leaves boiled and served with drippings or boiled, fried with other greens and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
7524 | Brassica rapa var. rapa 621 | Cherokee 32 | w77 161 | 253 | Food 1 | Vegetable 31 | Leaves cooked with turnip greens, creaseys and sochan and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
30182 | Prunella vulgaris L. 3159 | Cherokee 32 | w77 161 | 253 | Food 1 | Vegetable 31 | Leaves cooked with sochan, creaseys and other potherbs and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
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 |
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 |
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 |
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 |
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 |
12376 | Descurainia pinnata ssp. pinnata 1273 | 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 |
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 |
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 |
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 |
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 |
6596 | Atriplex argentea Nutt. 501 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6663 | Atriplex confertifolia (Torr. & Fr‚m.) S. Wats. 504 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6700 | Atriplex obovata Moq. 510 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6709 | Atriplex powellii S. Wats. 512 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6718 | Atriplex saccaria S. Wats. 514 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
9511 | Chenopodium incanum (S. Wats.) Heller 902 | Hopi 95 | w39 37 | 73 | Food 1 | Vegetable 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
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 |
10340 | Cleome serrulata Pursh 1026 | Sia 234 | w62 159 | 107 | Food 1 | Vegetable 31 | Leaves cooked as greens. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
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 |
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 |
26290 | Phaseolus acutifolius Gray 2867 | 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 |
26365 | Phaseolus vulgaris L. 2873 | 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 |
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 |
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 |
9554 | Chenopodium sp. 910 | Keresan 108 | w45 90 | 560 | Food 1 | Vegetable 31 | Leaves used for 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 560 |
10310 | Cleome serrulata Pursh 1026 | Keresan 108 | w45 90 | 559 | Food 1 | Vegetable 31 | Leaves cooked 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 559 |
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 |
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 |
11664 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Havasupai 89 | ws85 2 | 66 | Food 1 | Vegetable 31 | Fruit baked and the flesh 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 66 |
14044 | Eriogonum inflatum Torr. & Fr‚m. 1512 | 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 |
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 |
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 |
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 |
26285 | Phaseolus acutifolius Gray 2867 | Havasupai 89 | ws85 2 | 227 | Food 1 | Vegetable 31 | Beans cooked with fresh corn, cooked in hot ashes under a fire 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 227 |
26313 | Phaseolus lunatus L. 2871 | Havasupai 89 | ws85 2 | 227 | Food 1 | Vegetable 31 | Beans cooked with fresh corn, cooked in hot ashes under a fire 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 227 |
26339 | Phaseolus vulgaris L. 2873 | Havasupai 89 | ws85 2 | 227 | Food 1 | Vegetable 31 | Beans cooked with fresh corn, cooked in hot ashes under a fire 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 227 |
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 |
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 |
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 |
14043 | Eriogonum inflatum Torr. & Fr‚m. 1512 | Havasupai 89 | ws85 2 | 216 | Food 1 | Vegetable 31 | Leaves boiled for five to ten minutes 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 216 |
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 |
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 |
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 |
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 |
4259 | Arctium lappa L. 327 | Iroquois 100 | w16 112 | 118 | Food 1 | Vegetable 31 | Young leaves cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
24394 | Onoclea sensibilis L. 2634 | 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 |
25141 | Oxalis corniculata L. 2706 | 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 |
25649 | Pedicularis canadensis L. 2770 | 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 |
25679 | Pedicularis lanceolata Michx. 2776 | 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 |
29772 | Portulaca oleracea L. 3116 | 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 |
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 |
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 |
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 |
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 |
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 |
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 |
6299 | Asclepias syriaca L. 446 | Iroquois 100 | w16 112 | 117 | Food 1 | Vegetable 31 | Tender stems, leaves and immature flower clusters cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
7493 | Brassica nigra (L.) W.D.J. Koch 618 | 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 |
7801 | Caltha palustris L. 685 | 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 |
9395 | Chenopodium album L. 894 | 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 |
17542 | Hydrophyllum virginianum L. 1936 | Iroquois 100 | w16 112 | 117 | Food 1 | Vegetable 31 | Young plants or leaves cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
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 |
10077 | Citrullus lanatus var. lanatus 979 | Iroquois 100 | w16 112 | 113 | Food 1 | Vegetable 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
10078 | Citrullus lanatus var. lanatus 979 | Iroquois 100 | w16 112 | 113 | Food 1 | Vegetable 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11560 | Cucumis melo L. 1157 | Iroquois 100 | w16 112 | 113 | Food 1 | Vegetable 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11561 | Cucumis melo L. 1157 | Iroquois 100 | w16 112 | 113 | Food 1 | Vegetable 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11573 | Cucumis sativus L. 1158 | Iroquois 100 | w16 112 | 113 | Food 1 | Vegetable 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11574 | Cucumis sativus L. 1158 | Iroquois 100 | w16 112 | 113 | Food 1 | Vegetable 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11575 | Cucumis sativus L. 1158 | Iroquois 100 | w16 112 | 113 | Food 1 | Vegetable 31 | Fruit preserved in brine made with salt and sheep sorrel. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11647 | Cucurbita maxima Duchesne 1162 | Iroquois 100 | w16 112 | 113 | Food 1 | Vegetable 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
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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) );