uses
Data source: Native American Ethnobotany Database · About: NAEB
318 rows where use_subcategory = 44 sorted by rawsource descending
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id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource ▲ |
---|---|---|---|---|---|---|---|---|
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
16720 | Heliotropium convolvulaceum (Nutt.) Gray 1841 | Navajo, Kayenta 158 | wh51 106 | 40 | 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 40 |
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 |
35421 | Rumex maritimus L. 3488 | Navajo, Kayenta 158 | wh51 106 | 20 | Food 1 | Porridge 44 | Seeds made into a 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 20 |
13979 | Eriogonum cernuum Nutt. 1499 | Navajo, Kayenta 158 | wh51 106 | 19 | Food 1 | Porridge 44 | Seeds made into a 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 19 |
8114 | Carex sp. 752 | Navajo, Kayenta 158 | wh51 106 | 16 | Food 1 | Porridge 44 | Seeds ground, cooked into a mush and eaten. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 16 |
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 |
2758 | Amaranthus hybridus L. 190 | 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 |
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 |
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 |
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 |
44391 | Zea mays L. 4244 | 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 |
11661 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Havasupai 89 | ws85 2 | 244 | Food 1 | Porridge 44 | Seeds ground to form a paste or mixed with corn into a 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 244 |
10068 | Citrullus lanatus var. lanatus 979 | Havasupai 89 | ws85 2 | 243 | Food 1 | Porridge 44 | Seeds parched and ground to make sumkwin and other dishes. | 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 243 |
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 |
12870 | Echinocactus sp. 1354 | Havasupai 89 | ws85 2 | 232 | Food 1 | Porridge 44 | Fresh or dried seeds parched, 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 232 |
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 |
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 |
6717 | Atriplex rosea L. 513 | Navajo, Ramah 159 | v52 18 | 24 | Food 1 | Porridge 44 | Seeds of dried plants threshed on a blanket, winnowed, ground & made into a mush or used like maize. | 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 24 |
13947 | Eriogonum alatum Torr. 1494 | Navajo, Ramah 159 | v52 18 | 23 | Food 1 | Porridge 44 | Ground seeds made into a mush with milk. | 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 23 |
38790 | Sporobolus cryptandrus (Torr.) Gray 3806 | Navajo, Ramah 159 | v52 18 | 17 | Food 1 | Porridge 44 | Ground seeds alone or with corn made into mush or bread. | 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 17 |
38801 | Sporobolus wrightii Munro ex Scribn. 3810 | Navajo, Ramah 159 | v52 18 | 17 | Food 1 | Porridge 44 | Ground seeds alone or with corn made into mush or bread. | 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 17 |
1143 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Navajo, Ramah 159 | v52 18 | 16 | Food 1 | Porridge 44 | Seeds finely ground and cooked into a mush with milk or water. | 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 16 |
2709 | Amaranthus blitoides S. Wats. 186 | Hopi 95 | vest40 126 | 162 | 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 162 |
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 |
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 |
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 |
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 |
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 |
44379 | Zea mays L. 4244 | Delaware 62 | t72 97 | 55 | Food 1 | Porridge 44 | Ears sun dried, grains pounded into hominy grits and used for food. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
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 |
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 |
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 |
32219 | Quercus kelloggii Newberry 3270 | 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 |
1157 | Achnatherum speciosum (Trin. & Rupr.) Barkworth 48 | Paiute 183 | stew33 65 | 243 | Food 1 | Porridge 44 | Seeds used to make 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 243 |
36397 | Salvia columbariae Benth. 3557 | Paiute 183 | stew33 65 | 243 | Food 1 | Porridge 44 | Seeds used to make 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 243 |
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 |
44530 | Zea mays L. 4244 | Zuni 291 | s15 6 | 73 | Food 1 | Porridge 44 | Corn used to make gruel. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73 |
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 |
6713 | Atriplex powellii S. Wats. 512 | Zuni 291 | s15 6 | 66 | Food 1 | Porridge 44 | Seeds eaten raw before the presence of corn & afterwards, ground with corn meal & made into a mush. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
32394 | Quercus rubra L. 3285 | Potawatomi 206 | smith33 43 | 100 | Food 1 | Porridge 44 | Dried, ground acorns used as a flour to make gruel. Hardwood ashes and water furnished the lye for soaking the acorns, to swell them and remove the tannic acid. A bark bag or reticule served to hold the acorns while they were washed through a series of hot and cold water to remove the lye. Then they were dried in the sun and became perfectly sweet and palatable. They were ground on depressions of rocks which served as a mortar with a stone pestle, to a flour, which was cooked as a gruel, sometimes called samp. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 100 |
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 |
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 |
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 |
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 |
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 |
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 |
7037 | Berberis sp. 567 | Yana 282 | ss43 181 | 251 | Food 1 | Porridge 44 | Berries pounded into a flour and used to make mush. | Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 251 |
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 |
6685 | Atriplex lentiformis (Torr.) S. Wats. 508 | Pima 193 | r08 104 | 78 | Food 1 | Porridge 44 | Seeds pit roasted, dried, parched, added to water and eaten as a thick gruel. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78 |
40827 | Triticum aestivum L. 4037 | Pima 193 | r08 104 | 76 | Food 1 | Porridge 44 | Parched, ground and eaten as a thin gruel. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 76 |
44501 | Zea mays L. 4244 | Pima 193 | r08 104 | 72 | Food 1 | Porridge 44 | Boiled with ashes, dried, hulls washed off, dried, parched with coals and made into gruel. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 72 |
8202 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Pima 193 | r08 104 | 71 | Food 1 | Porridge 44 | Fresh or dried fruits boiled, residue ground into an oily paste and eaten. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 71 |
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 |
1115 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | 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 |
7432 | Bouteloua gracilis (Willd. ex Kunth) Lag. ex Griffiths 608 | 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 |
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 |
38773 | Sporobolus contractus A.S. Hitchc. 3805 | 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 |
12361 | Descurainia pinnata (Walt.) Britt. 1271 | 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 |
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 |
36401 | Salvia columbariae Benth. 3557 | 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 |
38089 | Sisymbrium irio L. 3692 | 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 |
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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) );