uses
Data source: Native American Ethnobotany Database · About: NAEB
121 rows where use_subcategory = 47 sorted by tribe
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id | species | tribe ▼ | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
42072 | Vaccinium membranaceum Dougl. ex Torr. 4077 | Oweekeno 181 | c93 14 | 99 | Food 1 | Special Food 47 | Berries picked for feasts. | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 99 |
1150 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute, Northern 185 | f89 50 | 46 | Food 1 | Special Food 47 | Seeds considered a good food to eat when suffering from stomachaches, colic or aching bones. When a person was suffering from any of these sicknesses, Indian ricegrass seeds should have been the only food eaten. | 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 |
7992 | Capsicum annuum var. annuum 725 | Papago 188 | cu35 27 | 47 | Food 1 | Special Food 47 | Added to meat and eaten as a delicacy. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 47 |
14824 | Fouquieria splendens Engelm. 1630 | Papago 188 | cu35 27 | 28 | Food 1 | Special Food 47 | Nectar pressed out of blossoms, hardened like rock candy and chewed as a delicacy. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 28 |
44493 | Zea mays L. 4244 | Papago 188 | cu35 27 | 34 | Food 1 | Special Food 47 | Cornmeal used ceremonially. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 34 |
14736 | Ferocactus sp. 1609 | Pima, Gila River 195 | r91 136 | 5 | Food 1 | Special Food 47 | Flesh prepared as a special dish with mesquite pods. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
29054 | Polyporus harlowii 3082 | Pueblo 207 | c35 19 | 33 | Food 1 | Special Food 47 | Fungi boiled and eaten as a delicacy. | 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 33 |
44507 | Zea mays L. 4244 | Pueblo 207 | cu35 27 | 34 | Food 1 | Special Food 47 | Cornmeal used ceremonially. | Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 34 |
13399 | Equisetum hyemale L. 1422 | Quileute 209 | r36 77 | 57 | Food 1 | Special Food 47 | Rootstocks eaten during puberty ceremonies. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 57 |
13458 | Equisetum laevigatum A. Braun 1424 | Quileute 209 | r36 77 | 57 | Food 1 | Special Food 47 | Rootstocks eaten as a delicacy. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 57 |
13459 | Equisetum laevigatum A. Braun 1424 | Quileute 209 | r36 77 | 57 | Food 1 | Special Food 47 | Rootstocks eaten during puberty ceremonies. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 57 |
14851 | Fragaria chiloensis (L.) P. Mill. 1632 | Quinault 210 | g73 25 | 36 | Food 1 | Special Food 47 | Berries served by young women to their guests at parties. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 36 |
38524 | Sophora nuttalliana B.L. Turner 3756 | San Felipe 222 | c35 19 | 33 | Food 1 | Special Food 47 | Sweet roots chewed as a delicacy. | 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 33 |
6928 | Balsamorhiza sagittata (Pursh) Nutt. 549 | Sanpoil 225 | tbk80 32 | 80 | Food 1 | Special Food 47 | Shoots mixed with chocolate tips and used in the 'first roots' ceremony. | Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 80 |
20801 | Lomatium dissectum (Nutt.) Mathias & Constance 2235 | Sanpoil 225 | tbk80 32 | 66 | Food 1 | Special Food 47 | Shoots mixed with balsamroot and featured in the 'first roots' ceremony. | Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 66 |
11983 | Dalea candida var. candida 1216 | Santa Clara 227 | rhf16 61 | 58 | Food 1 | Special Food 47 | Plant chewed by women and children as a delicacy. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 58 |
11999 | Dalea candida var. oligophylla (Torr.) Shinners 1217 | Santa Clara 227 | rhf16 61 | 58 | Food 1 | Special Food 47 | Plant chewed by women and children as a delicacy. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 58 |
18754 | Juniperus monosperma (Engelm.) Sarg. 2058 | Tewa of Hano 258 | rhf16 61 | 40 | Food 1 | Special Food 47 | Gum chewed as a delicacy. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 40 |
2166 | Allium cernuum Roth 141 | Thompson 259 | tta90 10 | 117 | Food 1 | Special Food 47 | Cooked bulbs considered a delicacy. The bulbs were cleaned and twined together in mats before they were cooked. They were tied together by their leaves in big bunches, about fifteen centimeters across. They were dipped in water, but not soaked, then laid in the cooking pit interspersed with layers of beardtongue and alder leaves. The bulbs were steam cooked overnight and after being cooked, they became extremely sweet and were considered a delicacy. The cooked bulbs were eaten after they ate meat. It was very important to them for refreshment. Sometimes, the bulbs were cooked with black tree lichen. | 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 117 |
20057 | Lewisia rediviva Pursh 2159 | Thompson 259 | tta90 10 | 243 | Food 1 | Special Food 47 | Dried roots cooked in soups such as fish head soup, but only served on special occasions. Because the roots were so valuable, they were only served on special occasions. | 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 243 |
11743 | Cucurbita pepo L. 1164 | Zuni 291 | s15 6 | 67 | Food 1 | Special Food 47 | Blossoms cooked in grease and used as a delicacy in combination with other foods. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
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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) );