uses
Data source: Native American Ethnobotany Database · About: NAEB
318 rows where use_subcategory = 44 sorted by tribe
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id | species | tribe ▼ | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
9388 | Chenopodium album L. 894 | Hopi 95 | vest40 126 | 160 | 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 160 |
9491 | Chenopodium fremontii S. Wats. 899 | 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 |
9521 | Chenopodium leptophyllum (Moq.) Nutt. ex S. Wats. 903 | 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 |
11803 | Cycloloma atriplicifolium (Spreng.) Coult. 1178 | 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 |
11804 | Cycloloma atriplicifolium (Spreng.) Coult. 1178 | 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 |
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 |
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 |
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 |
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 |
38792 | Sporobolus giganteus Nash 3808 | Hopi 95 | n43 184 | 20 | Food 1 | Porridge 44 | Seeds threshed, ground with corn into fine meal and used to make a mush. | Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 20 |
44398 | Zea mays L. 4244 | Hopi 95 | w39 37 | 67 | Food 1 | Porridge 44 | Grains soaked in water with juniper ash, boiled and washed to make hominy. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
44399 | Zea mays L. 4244 | Hopi 95 | w39 37 | 67 | Food 1 | Porridge 44 | Made into hominy and other dishes, plant constituted the main food supply. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
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 |
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 |
20500 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Hupa 98 | m66 109 | 200 | 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 200 |
15738 | Gaylussacia baccata (Wangenh.) K. Koch 1707 | Iroquois 100 | p10 107 | 96 | Food 1 | Porridge 44 | Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
34710 | Rubus occidentalis L. 3461 | Iroquois 100 | p10 107 | 95 | Food 1 | Porridge 44 | Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95 |
36717 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Iroquois 100 | p10 107 | 96 | Food 1 | Porridge 44 | Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
42385 | Vaccinium sp. 4087 | Iroquois 100 | p10 107 | 96 | Food 1 | Porridge 44 | Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
44415 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Porridge 44 | Seeds used to make hominy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
19305 | Koeleria macrantha (Ledeb.) J.A. Schultes 2077 | 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 |
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 |
44429 | Zea mays L. 4244 | Isleta 101 | j31 76 | 46 | Food 1 | Porridge 44 | Corn meal used to make a mush. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46 |
3383 | Anemopsis californica (Nutt.) Hook. & Arn. 255 | Kamia 103 | g31 180 | 24 | Food 1 | Porridge 44 | Pulverized seeds cooked as mush. | Gifford, E. W., 1931, The Kamia of Imperial Valley, Washington, D.C. U.S. Government Printing Office, page 24 |
11868 | Cyperus erythrorhizos Muhl. 1196 | Kamia 103 | g31 180 | 24 | Food 1 | Porridge 44 | Pulverized seeds cooked as mush. | Gifford, E. W., 1931, The Kamia of Imperial Valley, Washington, D.C. U.S. Government Printing Office, page 24 |
7585 | Bromus diandrus Roth 637 | Karok 105 | sg52 71 | 380 | Food 1 | Porridge 44 | Seeds parched, pounded into a meal and mixed with water into a gruel. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 |
7588 | Bromus hordeaceus L. 638 | Karok 105 | sg52 71 | 379 | Food 1 | Porridge 44 | Seeds parched, pounded into a meal and mixed with water into a gruel. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 379 |
13041 | Elymus glaucus Buckl. 1385 | Karok 105 | sg52 71 | 380 | Food 1 | Porridge 44 | Seeds parched, pounded into a flour and mixed with water into a paste. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 |
20504 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | b81 70 | 35 | Food 1 | Porridge 44 | Acorn flour used to make paste and gruel and flavored with venison and herbs. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
20505 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | sg52 71 | 382 | Food 1 | Porridge 44 | Acorns shelled, dried, pounded into a meal, leached and used to make gruel. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
20506 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Karok 105 | sg52 71 | 382 | Food 1 | Porridge 44 | Acorns shelled, dried, pounded into a meal, leached and used to make gruel. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
12332 | Deschampsia danthonioides (Trin.) Munro 1267 | Kawaiisu 106 | z81 60 | 26 | Food 1 | Porridge 44 | Seeds pounded, cooked into a mush and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 26 |
13045 | Elymus multisetus M.E. Jones 1388 | Kawaiisu 106 | z81 60 | 64 | Food 1 | Porridge 44 | Seeds parched, pounded and cooked into a thin mush. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 64 |
14046 | Eriogonum inflatum Torr. & Fr‚m. 1512 | Kawaiisu 106 | z81 60 | 29 | Food 1 | Porridge 44 | Seeds pounded into a meal and eaten mixed with water. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 29 |
14111 | Eriogonum plumatella Dur. & Hilg. 1525 | Kawaiisu 106 | z81 60 | 30 | Food 1 | Porridge 44 | Seeds pounded, cooked into a mush and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 30 |
20120 | Leymus triticoides (Buckl.) Pilger 2163 | Kawaiisu 106 | z81 60 | 27 | Food 1 | Porridge 44 | Seeds pounded in a bedrock mortar hole, cooked into a thick mush and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 27 |
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 |
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 |
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 |
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 |
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 |
35287 | Rumex crispus L. 3485 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Porridge 44 | Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
35372 | Rumex hymenosepalus Torr. 3487 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Porridge 44 | Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
35457 | Rumex salicifolius Weinm. 3494 | Kawaiisu 106 | z81 60 | 60 | Food 1 | Porridge 44 | Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
10307 | Cleome serrulata Pursh 1026 | Keres, Western 107 | swank32 79 | 37 | Food 1 | Porridge 44 | Dried seeds cooked into a mush and eaten. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 37 |
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 |
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 |
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 |
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 |
10312 | Cleome serrulata Pursh 1026 | Laguna 124 | c35 19 | 22 | Food 1 | Porridge 44 | Seeds cooked well, dried and made into mush before 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 22 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
32200 | Quercus kelloggii Newberry 3270 | 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 |
32584 | Quercus wislizeni A. DC. 3295 | 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 |
33170 | Rhus trilobata Nutt. 3352 | Luiseno 128 | s08 24 | 195 | Food 1 | Porridge 44 | Berries ground into a meal and used for food. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 195 |
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 |
36394 | Salvia columbariae Benth. 3557 | Mahuna 131 | r54 5 | 54 | Food 1 | Porridge 44 | Seeds winnowed, ground into a fine meal and made into porridge. | Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 54 |
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 |
35289 | Rumex crispus L. 3485 | Mendocino Indian 137 | c02 89 | 345 | Food 1 | Porridge 44 | Seeds used to make mush. | 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 |
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 |
8806 | Celtis occidentalis L. 824 | Meskwaki 139 | smith28 21 | 265 | Food 1 | Porridge 44 | Ground, hard berries made into a mush. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 265 |
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 |
32209 | Quercus kelloggii Newberry 3270 | Mewuk 140 | m66 109 | 327 | 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 327 |
6755 | Avena barbata Pott ex Link 527 | Miwok 144 | bg33 100 | 152 | Food 1 | Porridge 44 | Parched, stone-boiled seeds pulverized and eaten as a 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 152 |
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 |
32213 | Quercus kelloggii Newberry 3270 | 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 |
32592 | Quercus wislizeni A. DC. 3295 | 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 |
32526 | Quercus turbinella Greene 3292 | Mohave 147 | cb51 125 | 187 | Food 1 | Porridge 44 | Acorns used to make mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
16593 | Helianthus annuus L. 1821 | Montana Indian 151 | h92 30 | 30 | Food 1 | Porridge 44 | Seeds dried, powdered and boiled to make gruel. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 30 |
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 |
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 |
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 |
1139 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and made into gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
1856 | Agave sp. 96 | Navajo 157 | b65 195 | 94 | Food 1 | Porridge 44 | Dried, baked heads boiled and made into a 'paste.' | Brugge, David M., 1965, Navajo Use of Agave, Kiva 31(2):88-98, page 94 |
2722 | Amaranthus blitoides S. Wats. 186 | Navajo 157 | e44 74 | 45 | Food 1 | Porridge 44 | Seeds ground into meal and made into stiff porridge or mixed with goat's milk and made into gruel. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 45 |
2817 | Amaranthus retroflexus L. 193 | Navajo 157 | steg41 119 | 222 | Food 1 | Porridge 44 | Seeds ground, boiled and mixed with corn flour into a gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
4454 | Arctostaphylos pringlei Parry 341 | Navajo 157 | l86 121 | 23 | Food 1 | Porridge 44 | Seeds ground into a mush. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 23 |
5038 | Artemisia carruthii Wood ex Carruth. 393 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and made into gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
9557 | Chenopodium sp. 910 | Navajo 157 | e44 74 | 44 | Food 1 | Porridge 44 | Seeds used to make a stiff porridge. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 44 |
11781 | Cupressus sp. 1171 | Navajo 157 | l86 121 | 22 | Food 1 | Porridge 44 | Leaf ash mixed with cornmeal mush. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 22 |
12367 | Descurainia pinnata ssp. halictorum (Cockerell) Detling 1272 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Parched seeds ground, made into a gruel and used to dip bread in. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
16599 | Helianthus annuus L. 1821 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and made into gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
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 |
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 |
33193 | Rhus trilobata Nutt. 3352 | Navajo 157 | steg41 119 | 222 | Food 1 | Porridge 44 | Berries ground, mixed with flour and sugar and made into a mush. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
33194 | Rhus trilobata Nutt. 3352 | Navajo 157 | c35 19 | 48 | 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 48 |
33195 | Rhus trilobata Nutt. 3352 | Navajo 157 | e44 74 | 60 | Food 1 | Porridge 44 | Fruits ground into a meal, cooked with cornmeal and eaten as a gruel. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 60 |
35384 | Rumex hymenosepalus Torr. 3487 | Navajo 157 | l86 121 | 30 | Food 1 | Porridge 44 | Seeds used to make mush. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 30 |
38081 | Sisymbrium altissimum L. 3691 | Navajo 157 | e44 74 | 50 | Food 1 | Porridge 44 | Seeds used, with goat's milk, to make a mush. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50 |
38096 | Sisymbrium officinale (L.) Scop. 3693 | Navajo 157 | steg41 119 | 223 | Food 1 | Porridge 44 | Seeds ground and eaten as a mush or gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
39014 | Suaeda moquinii (Torr.) Greene 3846 | Navajo 157 | e44 74 | 45 | Food 1 | Porridge 44 | Seeds boiled into a gruel. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 45 |
43880 | Yucca baccata Torr. 4225 | Navajo 157 | e44 74 | 32 | Food 1 | Porridge 44 | Baked or dried fruits ground, made into cakes, roasted again, mixed with cornmeal & made into gruel. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 32 |
43881 | Yucca baccata Torr. 4225 | Navajo 157 | l86 121 | 31 | Food 1 | Porridge 44 | Dried fruit cakes boiled with cornmeal into a gruel. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 31 |
43882 | Yucca baccata Torr. 4225 | Navajo 157 | c35 19 | 54 | Food 1 | Porridge 44 | Ripe fruits dried, ground, kneaded into small cakes and boiled with cornmeal into a 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 54 |
44464 | Zea mays L. 4244 | Navajo 157 | e44 74 | 27 | Food 1 | Porridge 44 | Corn and meat boiled all night into hominy. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
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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) );