uses
Data source: Native American Ethnobotany Database · About: NAEB
223 rows where use_subcategory = 56
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id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
36622 | Sambucus nigra ssp. caerulea (Raf.) R. Bolli 3565 | Yuki 287 | c57ii 69 | 86 | Food 1 | Soup 56 | Berries formerly made into soup. | Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 86 |
36840 | Sambucus racemosa L. 3567 | Thompson 259 | tta90 10 | 199 | Food 1 | Soup 56 | Mashed berries dried in cakes, broken off and added to salmon head soup and other dishes. The berries were said to taste like sulfur. | 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 199 |
36900 | Sambucus racemosa var. racemosa 3569 | Paiute, Northern 185 | f89 50 | 50 | Food 1 | Soup 56 | Berries dried and boiled into a soup. | 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 |
38097 | Sisymbrium officinale (L.) Scop. 3693 | Navajo 157 | e44 74 | 50 | Food 1 | Soup 56 | Parched, ground seeds used to make soup or stew. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50 |
38098 | Sisymbrium officinale (L.) Scop. 3693 | Navajo 157 | c35 19 | 22 | Food 1 | Soup 56 | Seeds parched, ground into meal and made into soup or stew. | 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 |
38360 | Solanum tuberosum L. 3729 | Ojibwa 173 | smith32 20 | 410 | Food 1 | Soup 56 | Potato cultivated and prized for use in soups. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410 |
38578 | Sorbus sitchensis M. Roemer 3762 | Thompson 259 | tta90 10 | 273 | Food 1 | Soup 56 | Berries boiled and eaten in soups such as salmon head soup. | 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 273 |
39805 | Thelypodium wrightii ssp. wrightii 3939 | Pueblo 207 | c35 19 | 25 | Food 1 | Soup 56 | Plant made into a stew with wild onions, wild celery, tallow or bits of meat. | 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 25 |
41152 | Typha domingensis Pers. 4048 | Paiute, Northern 185 | f89 50 | 48 | Food 1 | Soup 56 | Seeds ground into meal and made into soup. | 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 48 |
41336 | Typha latifolia L. 4049 | Paiute, Northern 185 | f89 50 | 48 | Food 1 | Soup 56 | Seeds ground into meal and made into soup. | 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 48 |
42053 | Vaccinium membranaceum Dougl. ex Torr. 4077 | Coeur d'Alene 47 | teit28 144 | 90 | Food 1 | Soup 56 | Berries dried, boiled with roots and eaten as soup. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 90 |
42388 | Vaccinium sp. 4087 | Iroquois 100 | p10 107 | 96 | Food 1 | Soup 56 | Fruits dried, soaked in water and used in soups. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
42469 | Vaccinium vitis-idaea ssp. minus (Lodd.) Hult‚n 4090 | Cree, Woodlands 58 | l85 47 | 64 | Food 1 | Soup 56 | Berries stewed and served with fish or meat. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 64 |
42651 | Veratrum viride Ait. 4105 | Blackfoot 23 | h74 26 | 105 | Food 1 | Soup 56 | Leaves used to make soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 105 |
43086 | Viburnum edule (Michx.) Raf. 4130 | Thompson 259 | tta90 10 | 201 | Food 1 | Soup 56 | Fruit cooked in soups. | 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 201 |
43785 | Yucca baccata Torr. 4225 | Apache 10 | c35 19 | 56 | Food 1 | Soup 56 | Young leaves cooked in soups or with meat. | 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 56 |
43794 | Yucca baccata Torr. 4225 | Apache, Chiricahua & Mescalero 11 | co36 95 | 39 | Food 1 | Soup 56 | Leaves cooked in soups. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 39 |
44025 | Yucca elata (Engelm.) Engelm. 4228 | Apache, Mescalero 12 | b74 52 | 40 | Food 1 | Soup 56 | Flowers used as fresh vegetables in soups. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 40 |
44360 | Zea mays L. 4244 | Abnaki 1 | r47 84 | 175 | Food 1 | Soup 56 | Seeds used to make soup. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 175 |
44369 | Zea mays L. 4244 | Chippewa 38 | d28 4 | 319 | Food 1 | Soup 56 | Kernels pounded into a meal and used to make 'parched corn soup.' | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
44380 | Zea mays L. 4244 | Delaware 62 | t72 97 | 55 | Food 1 | Soup 56 | Dried corn boiled in alkaline liquid and hulls combined with fresh or dried meat for stew. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
44392 | Zea mays L. 4244 | Havasupai 89 | ws85 2 | 67 | Food 1 | Soup 56 | Seeds parched, ground and used to make soup. | 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 |
44418 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Soup 56 | Seeds used with beans, squash and meats to make soups and broths. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
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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) );