uses
Data source: Native American Ethnobotany Database · About: NAEB
318 rows where use_subcategory = 44 sorted by id descending
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id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
32065 | Quercus gambelii Nutt. 3263 | Havasupai 89 | ws85 2 | 67 | Food 1 | Porridge 44 | Acorns parched, ground and used to make mush. | 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 67 |
32033 | Quercus engelmannii Greene 3261 | Luiseno 128 | s08 24 | 194 | Food 1 | Porridge 44 | Acorns leached, ground into a meal, cooked in an earthen vessel and eaten. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32032 | Quercus engelmannii Greene 3261 | Diegueno 65 | hedges86 85 | 33 | Food 1 | Porridge 44 | Acorns shelled, pounded, leached and cooked into a mush or gruel. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
32021 | Quercus dunnii Kellogg 3258 | Paiute 183 | stew33 65 | 246 | Food 1 | Porridge 44 | Acorns boiled into mush. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 246 |
32014 | Quercus dumosa Nutt. 3257 | Luiseno 128 | s08 24 | 194 | Food 1 | Porridge 44 | Acorns leached, ground into a meal, cooked in an earthen vessel and eaten. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32006 | Quercus dumosa Nutt. 3257 | Diegueno 65 | hedges86 85 | 33 | Food 1 | Porridge 44 | Acorns shelled, pounded, leached and cooked into a mush or gruel. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
31994 | Quercus dumosa Nutt. 3257 | Cahuilla 24 | bs72 31 | 121 | Food 1 | Porridge 44 | Cooked acorns used to make mush. | 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 121 |
31989 | Quercus douglasii Hook. & Arn. 3256 | Yana 282 | ss43 181 | 249 | Food 1 | Porridge 44 | Acorn flour used to make mush. | Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 249 |
31982 | Quercus douglasii Hook. & Arn. 3256 | Miwok 144 | bg33 100 | 142 | Food 1 | Porridge 44 | Acorns considered a staple food and used to make mush. | 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 142 |
31959 | Quercus chrysolepis Liebm. 3255 | Shasta 230 | h46 149 | 308 | Food 1 | Porridge 44 | Acorns pounded, winnowed, leached and made into mush. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
31957 | Quercus chrysolepis Liebm. 3255 | Pomo 200 | m66 109 | 290 | Food 1 | Porridge 44 | Acorns used to make mush. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
31951 | Quercus chrysolepis Liebm. 3255 | Luiseno 128 | s08 24 | 194 | Food 1 | Porridge 44 | Acorns leached, ground into a meal, cooked in an earthen vessel and eaten. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
31942 | Quercus chrysolepis Liebm. 3255 | Diegueno 65 | hedges86 85 | 33 | Food 1 | Porridge 44 | Acorns shelled, pounded, leached and cooked into a mush or gruel. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
31932 | Quercus chrysolepis Liebm. 3255 | Cahuilla 24 | bs72 31 | 121 | Food 1 | Porridge 44 | Cooked acorns used to make mush. | 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 121 |
31904 | Quercus alba L. 3253 | Meskwaki 139 | smith28 21 | 257 | Food 1 | Porridge 44 | Dried acorns made into mush. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257 |
31899 | Quercus alba L. 3253 | Menominee 138 | s23 51 | 66 | Food 1 | Porridge 44 | Acorns boiled, simmered to remove lye, ground, sifted and made into mush with bear oil seasoning. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
31857 | Quercus agrifolia var. agrifolia 3252 | Diegueno 65 | hedges86 85 | 33 | Food 1 | Porridge 44 | Acorns shelled, pounded, leached and cooked into a mush or gruel. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
31855 | Quercus agrifolia N‚e 3251 | Pomo, Kashaya 202 | gl80 40 | 80 | Food 1 | Porridge 44 | Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing. The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff. They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour. This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor. The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food. The ground and leached meal was then cooked into mush or thinned with water to make soup. If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water. For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals. Red earth could be added to the dough to make a dark sweet bread. Another method produced moldy acorns that were made into mush. The acorns were not dried in the sun, but were left in the house until they turned greenish with mold. The mold was rubbed off. These nuts were pounded together with whitened dry acorns and made into mush. Another method was to leave cracked acorns in a pool for four or five months. They were then removed from the shell and cooked without pulverizing. They could be used for soup or mush, or eaten whole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 80 |
31847 | Quercus agrifolia N‚e 3251 | Luiseno 128 | s08 24 | 194 | Food 1 | Porridge 44 | Acorns leached, ground into a meal, cooked in an earthen vessel and eaten. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
31837 | Quercus agrifolia N‚e 3251 | Cahuilla 24 | bs72 31 | 121 | Food 1 | Porridge 44 | Cooked acorns used to make mush. | 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 121 |
31000 | Prunus virginiana var. melanocarpa (A. Nels.) Sarg. 3183 | Navajo 157 | c35 19 | 46 | Food 1 | Porridge 44 | Fruits cooked into a gruel with corn meal. | 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 46 |
30946 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Paiute, Northern 185 | f89 50 | 49 | Food 1 | Porridge 44 | Berries dried, ground and boiled into a mush. | 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 49 |
30890 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Gosiute 79 | c11 38 | 378 | Food 1 | Porridge 44 | Fruit mashed, sun dried, stored for winter and used to make a mush. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 378 |
30870 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Atsugewi 19 | g53 129 | 139 | Food 1 | Porridge 44 | Ripe, mashed fruit added to water to form a paste and eaten without cooking. | Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 139 |
30444 | Prunus ilicifolia (Nutt. ex Hook. & Arn.) D. Dietr. 3170 | Luiseno 128 | s08 24 | 194 | Food 1 | Porridge 44 | Sun dried fruit kernels made into a flour and cooked in an earthen vessel. The sun dried fruit kernels were extracted from the shells, made into a flour and then leached to remove the bitterness. The flour was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to remove the bitterness. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
30441 | Prunus ilicifolia (Nutt. ex Hook. & Arn.) D. Dietr. 3170 | Diegueno 65 | h75 122 | 217 | Food 1 | Porridge 44 | Seeds ground, leached and used to make atole. | Hinton, Leanne, 1975, Notes on La Huerta Diegueno Ethnobotany, Journal of California Anthropology 2:214-222, page 217 |
30146 | Prosopis velutina Woot. 3158 | Pima 193 | c49 11 | 93 | Food 1 | Porridge 44 | Beans used to make mush. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 93 |
30041 | Prosopis glandulosa var. torreyana (L. Benson) M.C. Johnston 3155 | Kawaiisu 106 | z81 60 | 54 | Food 1 | Porridge 44 | Pods crushed into a meal and eaten with water. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 54 |
30017 | Prosopis glandulosa var. torreyana (L. Benson) M.C. Johnston 3155 | Cahuilla 24 | bs72 31 | 107 | Food 1 | Porridge 44 | Pod meal and water used to make mush. | 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 107 |
29999 | Prosopis glandulosa var. glandulosa 3154 | Seri 229 | d44 29 | 136 | Food 1 | Porridge 44 | Beans ground into a meal, mixed with water or sea lion oil and eaten. | Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 136 |
29988 | Prosopis glandulosa var. glandulosa 3154 | Mahuna 131 | r54 5 | 57 | Food 1 | Porridge 44 | Bean pods ground into flour, mixed with hot or cold water and eaten as porridge. | Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 57 |
29969 | Prosopis glandulosa var. glandulosa 3154 | Apache, Western 14 | b86 87 | 176 | Food 1 | Porridge 44 | Dried beans pounded into flour and mixed into a mush. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 176 |
29961 | Prosopis glandulosa Torr. 3153 | Laguna 124 | c35 19 | 43 | Food 1 | Porridge 44 | Beans formerly ground into flour and prepared as mush. | 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 43 |
29957 | Prosopis glandulosa Torr. 3153 | Keres, Western 107 | swank32 79 | 63 | Food 1 | Porridge 44 | Beans ground into a flour, made into a mush and used for food. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 63 |
29933 | Prosopis glandulosa Torr. 3153 | Acoma 2 | c35 19 | 43 | Food 1 | Porridge 44 | Beans formerly ground into flour and prepared as mush. | 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 43 |
28922 | Polygonum douglasii Greene 3064 | Klamath 115 | c97 66 | 95 | Food 1 | Porridge 44 | Ground, parched seeds used to make meal and eaten dry or mixed with water and boiled. | Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 95 |
28530 | Plantago sp. 3006 | Pima, Gila River 195 | r91 136 | 5 | Food 1 | Porridge 44 | Seeds used to make a mucilaginous mass and eaten. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
28496 | Plantago patagonica Jacq. 3004 | Navajo, Kayenta 158 | wh51 106 | 43 | Food 1 | Porridge 44 | Seeds made into mush and used for food. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 43 |
28486 | Plantago patagonica Jacq. 3004 | Havasupai 89 | ws85 2 | 242 | Food 1 | Porridge 44 | Seeds ground and made into mush. | 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 242 |
28118 | Pinus sabiniana Dougl. ex Dougl. 2975 | Kawaiisu 106 | z81 60 | 52 | Food 1 | Porridge 44 | Seeds eaten fresh, roasted, boiled or pounded and mixed with cold water. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 52 |
28087 | Pinus quadrifolia Parl. ex Sudworth 2972 | Cahuilla 24 | bs72 31 | 102 | Food 1 | Porridge 44 | Roasted, shelled nuts eaten whole or ground and made into mush. | 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 102 |
28054 | Pinus ponderosa P.& C. Lawson 2968 | Thompson 259 | tta90 10 | 104 | Food 1 | Porridge 44 | Seeds and whitebark pine seeds placed in a bag, pounded into a powder, mixed with water and eaten. | 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 104 |
27895 | Pinus monophylla Torr. & Fr‚m. 2965 | Washo 276 | b17 198 | 14 | Food 1 | Porridge 44 | Nuts used to make mush. | Barrett, S. A., 1917, The Washoe Indians, Bulletin of the Public Museum of the City of Milwaukee 2(1):1-52, page 14 |
27858 | Pinus monophylla Torr. & Fr‚m. 2965 | Paiute 183 | stew33 65 | 241 | Food 1 | Porridge 44 | Roasted nuts ground into a flour and mixed with water into a paste or mush. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 241 |
27830 | Pinus monophylla Torr. & Fr‚m. 2965 | Kawaiisu 106 | z81 60 | 50 | Food 1 | Porridge 44 | Roasted, steamed seeds pounded into a meal, mixed with cold water and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 50 |
27797 | Pinus monophylla Torr. & Fr‚m. 2965 | Cahuilla 24 | bs72 31 | 102 | Food 1 | Porridge 44 | Roasted, shelled nuts eaten whole or ground and made into mush. | 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 102 |
27786 | Pinus monophylla Torr. & Fr‚m. 2965 | Apache, Western 14 | b86 87 | 185 | Food 1 | Porridge 44 | Pinon and corn flour mixed and cooked into a mush. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 185 |
27613 | Pinus edulis Engelm. 2959 | Navajo 157 | l86 121 | 21 | Food 1 | Porridge 44 | Nuts boiled into a gruel. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 21 |
27582 | Pinus edulis Engelm. 2959 | Hualapai 97 | w82 127 | 35 | Food 1 | Porridge 44 | Nuts used to make a paste. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 35 |
27538 | Pinus edulis Engelm. 2959 | Apache, Western 14 | b86 87 | 185 | Food 1 | Porridge 44 | Pinon and corn flour mixed and cooked into a mush. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 185 |
27361 | Pinus albicaulis Engelm. 2949 | Thompson 259 | tta90 10 | 101 | Food 1 | Porridge 44 | Parched seeds pounded in a mortar to make a flour and mixed with water to form a mush. | 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 101 |
26496 | Phoradendron californicum Nutt. 2894 | Maricopa 136 | cb51 125 | 204 | Food 1 | Porridge 44 | Berries boiled to produce liquid and combined with wheat mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204 |
26329 | Phaseolus sp. 2872 | Havasupai 89 | ws85 2 | 67 | Food 1 | Porridge 44 | Seeds parched, ground and used to make mush. | 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 67 |
26032 | Perideridia gairdneri ssp. gairdneri 2832 | Cheyenne 33 | g72 39 | 182 | Food 1 | Porridge 44 | Dried roots cooked and used as a mush by pouring soup over them. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 182 |
26022 | Perideridia gairdneri (Hook. & Arn.) Mathias 2831 | Paiute, Northern 185 | f89 50 | 43 | Food 1 | Porridge 44 | Roots dried, pounded, ground and used to make mush. | 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 43 |
26011 | Perideridia gairdneri (Hook. & Arn.) Mathias 2831 | Cheyenne 33 | h92 30 | 65 | Food 1 | Porridge 44 | Roots cooked, dried, pulverized and eaten as mush. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 65 |
25737 | Pediomelum esculentum (Pursh) Rydb. 2783 | Montana Indian 151 | h92 30 | 61 | Food 1 | Porridge 44 | Roots dried, mashed and used to make mush and gruel. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 61 |
25622 | Pectis papposa Harvey & Gray 2767 | Havasupai 89 | ws85 2 | 67 | Food 1 | Porridge 44 | Seeds parched, ground and used to make mush. | 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 67 |
25497 | Parkinsonia microphylla Torr. 2747 | Cocopa 44 | cb51 125 | 187 | Food 1 | Porridge 44 | Seeds roasted, ground and made into mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
25490 | Parkinsonia florida (Benth. ex Gray) S. Wats. 2746 | Cocopa 44 | cb51 125 | 187 | Food 1 | Porridge 44 | Seeds roasted, ground and made into mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
25488 | Parkinsonia florida (Benth. ex Gray) S. Wats. 2746 | Cahuilla 24 | bs72 31 | 52 | Food 1 | Porridge 44 | Dried beans ground into flour and used to make mush or cakes. | 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 52 |
25480 | Panicum urvilleanum Kunth 2743 | Cahuilla 24 | bs72 31 | 98 | Food 1 | Porridge 44 | Singed seeds boiled and made into a gruel. | 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 98 |
25277 | Pachycereus pringlei (S. Wats.) Britt. & Rose 2724 | Seri 229 | d44 29 | 134 | Food 1 | Porridge 44 | Seeds ground to a powder and made into a meal or paste. | Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 134 |
25245 | Oxytropis lambertii Pursh 2718 | Navajo, Kayenta 158 | wh51 106 | 28 | Food 1 | Porridge 44 | Used to make a mush or parched and used for food. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 28 |
24882 | Opuntia whipplei Engelm. & Bigelow 2674 | Zuni 291 | s15 6 | 69 | Food 1 | Porridge 44 | Dried fruit ground into a flour, mixed with parched corn meal and made into a mush. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
24804 | Opuntia sp. 2670 | Apache, Western 14 | b86 87 | 180 | Food 1 | Porridge 44 | Seeds roasted, mixed with corn and meal moistened with water and salt before eating. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 180 |
24798 | Opuntia sp. 2670 | Apache, San Carlos 13 | h08 174 | 257 | Food 1 | Porridge 44 | Seeds parched, ground, boiled and eaten as mush. | Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 257 |
24631 | Opuntia engelmannii Salm-Dyck 2653 | San Felipe 222 | c35 19 | 35 | Food 1 | Porridge 44 | Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use. | 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 35 |
24630 | Opuntia engelmannii Salm-Dyck 2653 | San Felipe 222 | c35 19 | 35 | Food 1 | Porridge 44 | Seeds ground with white corn and meal eaten as mush. | 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 35 |
24618 | Opuntia engelmannii Salm-Dyck 2653 | Laguna 124 | c35 19 | 35 | Food 1 | Porridge 44 | Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use. | 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 35 |
24610 | Opuntia engelmannii Salm-Dyck 2653 | Acoma 2 | c35 19 | 35 | Food 1 | Porridge 44 | Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use. | 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 35 |
24582 | Opuntia basilaris Engelm. & Bigelow 2646 | Cahuilla 24 | bs72 31 | 95 | Food 1 | Porridge 44 | Seeds ground into mush. | 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 95 |
24372 | Olneya tesota Gray 2633 | Seri 229 | d44 29 | 136 | Food 1 | Porridge 44 | Beans ground into a meal, mixed with water or sea lion oil and eaten. | Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 136 |
24352 | Olneya tesota Gray 2633 | Cocopa 44 | cb51 125 | 187 | Food 1 | Porridge 44 | Seeds roasted, ground and made into mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
24148 | Nuphar lutea ssp. variegata (Dur.) E.O. Beal 2597 | Montana Indian 151 | h92 30 | 33 | Food 1 | Porridge 44 | Seeds parched, ground into meal and used for mush or gruel. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 33 |
24101 | Nuphar lutea ssp. polysepala (Engelm.) E.O. Beal 2596 | Klamath 115 | c97 66 | 96 | Food 1 | Porridge 44 | Ground seeds used for porridge. | Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 96 |
24021 | Nolina microcarpa S. Wats. 2590 | Isleta 101 | c35 19 | 22 | Food 1 | Porridge 44 | Seeds made into a meal and used to make mush. | 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 22 |
23588 | Nama demissum var. demissum 2563 | Kawaiisu 106 | z81 60 | 43 | Food 1 | Porridge 44 | Seeds pounded in a bedrock mortar and boiled into a mush. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 43 |
23528 | Muhlenbergia rigens (Benth.) A.S. Hitchc. 2543 | Apache, White Mountain 15 | r29 45 | 149 | Food 1 | Porridge 44 | Seeds ground, mixed with meal and water and eaten as mush. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 149 |
23525 | Muhlenbergia rigens (Benth.) A.S. Hitchc. 2543 | Apache, Western 14 | b86 87 | 189 | Food 1 | Porridge 44 | Seeds ground, mixed with corn meal and water and made into a mush. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 189 |
23407 | Monolepis nuttalliana (J.A. Schultes) Greene 2519 | Hopi 95 | vest40 126 | 161 | Food 1 | Porridge 44 | Ground seeds used to make mush. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 161 |
23406 | Monolepis nuttalliana (J.A. Schultes) Greene 2519 | Hopi 95 | vest40 126 | 161 | Food 1 | Porridge 44 | Ground seeds used to make mush. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 161 |
23405 | Monolepis nuttalliana (J.A. Schultes) Greene 2519 | Hopi 95 | vest40 126 | 161 | Food 1 | Porridge 44 | Ground seeds used to make mush. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 161 |
22934 | Mentzelia veatchiana Kellogg 2460 | Cahuilla 24 | bs72 31 | 88 | Food 1 | Porridge 44 | Parched seeds ground into flour and used to make mush. | 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 88 |
22930 | Mentzelia sp. 2459 | Hualapai 97 | w82 127 | 52 | Food 1 | Porridge 44 | Green seeds pounded into a gruel and cooked. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 52 |
22922 | Mentzelia oreophila J. Darl. 2457 | Cahuilla 24 | bs72 31 | 88 | Food 1 | Porridge 44 | Parched seeds ground into flour and used to make mush. | 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 88 |
22891 | Mentzelia involucrata S. Wats. 2451 | Cahuilla 24 | bs72 31 | 88 | Food 1 | Porridge 44 | Parched seeds ground into flour and used to make mush. | 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 88 |
22884 | Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray 2447 | Paiute, Northern 185 | f89 50 | 46 | Food 1 | Porridge 44 | Seeds dried, roasted, ground into a flour and used to make mush. | 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 46 |
22866 | Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray 2447 | Cahuilla 24 | bs72 31 | 88 | Food 1 | Porridge 44 | Parched seeds ground into flour and used to make mush. | 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 88 |
22552 | Melica imperfecta Trin. 2432 | Kawaiisu 106 | z81 60 | 40 | Food 1 | Porridge 44 | Seeds winnowed, pounded in a bedrock mortar and cooked into a mush. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 40 |
22549 | Melica bulbosa Geyer ex Porter & Coult. 2431 | Pomo 200 | g67 80 | 11 | Food 1 | Porridge 44 | Raw roots pounded like pinole. | Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 11 |
22533 | Medicago polymorpha L. 2427 | Cahuilla 24 | bs72 31 | 88 | Food 1 | Porridge 44 | Parched, ground seeds used to make mush. | 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 88 |
21790 | Madia sp. 2365 | Neeshenam 160 | p74 81 | 377 | Food 1 | Porridge 44 | Seeds parched, ground into flour and used to make mush. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
21784 | Madia sativa Molina 2364 | Pomo 200 | g67 80 | 15 | Food 1 | Porridge 44 | Parched, pulverized seeds eaten as pinole & meal moistened to keep people from choking on dry meal. | Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 15 |
21430 | Lycium pallidum Miers 2316 | Hopi 95 | c74 82 | 332 | Food 1 | Porridge 44 | Ground berries mixed with 'potato clay' and eaten. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 332 |
21423 | Lycium fremontii Gray 2315 | Yuma 288 | cb51 125 | 204 | Food 1 | Porridge 44 | Berries washed, boiled, strained, mashed and wheat added to make mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204 |
21410 | Lycium exsertum Gray 2314 | Yuma 288 | cb51 125 | 204 | Food 1 | Porridge 44 | Berries washed, boiled, strained, mashed and wheat added to make mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204 |
21406 | Lycium andersonii Gray 2313 | Paiute, Northern 185 | f89 50 | 50 | Food 1 | Porridge 44 | Berries dried, mashed and eaten like a mush. | 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 50 |
20757 | Lomatium cous (S. Wats.) Coult. & Rose 2234 | Montana Indian 151 | h92 30 | 26 | Food 1 | Porridge 44 | Roots pulverized and made into a gruel. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 26 |
20748 | Lomatium canbyi (Coult. & Rose) Coult. & Rose 2233 | Klamath 115 | c97 66 | 102 | Food 1 | Porridge 44 | Mashed and boiled roots made into mush. | Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 102 |
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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) );