uses
Data source: Native American Ethnobotany Database · About: NAEB
223 rows where use_subcategory = 56 sorted by source
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id | species | tribe | source ▼ | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
6327 | Asclepias syriaca L. 446 | Potawatomi 206 | smith33 43 | 96 | Food 1 | Soup 56 | Flowers and buds used to thicken meat soups and to impart a very pleasing flavor to the dish. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 96 |
25507 | Parmelia physodes (L.) Ack. 2748 | Potawatomi 206 | smith33 43 | 107 | Food 1 | Soup 56 | Vegetable soup material cooked into a soup, swelled and afforded a pleasant flavor. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 107 |
4653 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Sanpoil and Nespelem 226 | r32 44 | 102 | Food 1 | Soup 56 | Dried berries used in soups. | Ray, Verne F., 1932, The Sanpoil and Nespelem: Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 102 |
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 |
1149 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute, Northern 185 | f89 50 | 46 | Food 1 | Soup 56 | Seeds dried, winnowed, ground into a flour and used to make 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 46 |
2205 | Allium parvum Kellogg 153 | Paiute, Northern 185 | f89 50 | 44 | Food 1 | Soup 56 | Bulbs dried, ground and cooked in 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 44 |
7728 | Calochortus leichtlinii Hook. f. 674 | Paiute, Northern 185 | f89 50 | 44 | Food 1 | Soup 56 | Roots dried and eaten or ground and cooked in 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 44 |
7762 | Calochortus nuttallii Torr. & Gray 677 | Paiute, Northern 185 | f89 50 | 44 | Food 1 | Soup 56 | Roots dried and eaten or ground and cooked in 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 44 |
26023 | Perideridia gairdneri (Hook. & Arn.) Mathias 2831 | Paiute, Northern 185 | f89 50 | 43 | Food 1 | Soup 56 | Roots dried, pounded, ground and used to make 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 43 |
27869 | Pinus monophylla Torr. & Fr‚m. 2965 | Paiute, Northern 185 | f89 50 | 51 | Food 1 | Soup 56 | Nuts roasted, ground into a fine flour and cooked into a thick 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 51 |
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 |
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 |
6138 | Asclepias incarnata L. 434 | Menominee 138 | s23 51 | 62 | Food 1 | Soup 56 | Heads, deer broth or fat used to make soup. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 62 |
25093 | Osmunda cinnamomea L. 2700 | Menominee 138 | s23 51 | 70 | Food 1 | Soup 56 | Frond tips simmered to remove the ants, added to soup stock and thickened with flour. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 70 |
12066 | Dasylirion wheeleri S. Wats. 1237 | Apache, Mescalero 12 | b74 52 | 41 | Food 1 | Soup 56 | Head hearts cooked with bones to make soup. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 41 |
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 |
2227 | Allium schoenoprasum L. 158 | Eskimo, Inupiat 72 | j83 54 | 28 | Food 1 | Soup 56 | Bulbs and leaves used to make soup. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 28 |
36037 | Salix pulchra Cham. 3545 | Eskimo, Inupiat 72 | j83 54 | 10 | Food 1 | Soup 56 | Dried leaves used in soups. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 10 |
4634 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Okanagon 176 | p52 55 | 38 | Food 1 | Soup 56 | Insipid fruits boiled in soups. | Perry, F., 1952, Ethno-Botany of the Indians in the Interior of British Columbia, Museum and Art Notes 2(2):36-43., page 38 |
4684 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Thompson 259 | p52 55 | 38 | Food 1 | Soup 56 | Insipid fruits boiled in soups. | Perry, F., 1952, Ethno-Botany of the Indians in the Interior of British Columbia, Museum and Art Notes 2(2):36-43., page 38 |
17282 | Hippuris vulgaris L. 1898 | Eskimo, Inuktitut 71 | w78 64 | 191 | Food 1 | Soup 56 | Used as a condiment for soups. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 191 |
32689 | Ranunculus lapponicus L. 3310 | Eskimo, Inuktitut 71 | w78 64 | 183 | Food 1 | Soup 56 | Leaves and stems stewed with duck and fresh fish. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 183 |
36170 | Salix sp. 3551 | Eskimo, Inuktitut 71 | w78 64 | 189 | Food 1 | Soup 56 | Leaves added to stews and soups. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 189 |
27859 | Pinus monophylla Torr. & Fr‚m. 2965 | Paiute 183 | stew33 65 | 241 | Food 1 | Soup 56 | Roasted nuts ground into a flour and mixed with water into a soup. | 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 |
20540 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Yuki 287 | c57ii 69 | 88 | Food 1 | Soup 56 | Acorns used to make soup. | Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88 |
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 |
20543 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Yurok 289 | b81 70 | 35 | Food 1 | Soup 56 | Acorns used to make soup. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
24069 | Nuphar lutea ssp. advena (Ait.) Kartesz & Gandhi 2595 | Montana Indian 151 | b05 73 | 17 | Food 1 | Soup 56 | Seeds ground into meal used for thickening soups. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 17 |
10290 | Cleome multicaulis DC. 1025 | Navajo 157 | e44 74 | 51 | Food 1 | Soup 56 | Leaves used to make a watery stew. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 51 |
10318 | Cleome serrulata Pursh 1026 | Navajo 157 | e44 74 | 50 | Food 1 | Soup 56 | Leaves, onions, wild celery and tallow or meat used to make stew. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50 |
21448 | Lycium pallidum Miers 2316 | Navajo 157 | e44 74 | 74 | Food 1 | Soup 56 | Fruits boiled, dried, stored for winter use and made into a soup. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 74 |
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 |
20523 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Pomo 200 | g67 80 | 12 | Food 1 | Soup 56 | Leached acorns used for soup. | Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12 |
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 |
8397 | Carya sp. 769 | Cherokee 32 | perry75 86 | 40 | Food 1 | Soup 56 | Nuts and shells ground into a fine meal and used to make soup. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40 |
24805 | Opuntia sp. 2670 | Apache, Western 14 | b86 87 | 180 | Food 1 | Soup 56 | Fruit pit baked, dried and boiled with fat or in soups. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 180 |
31979 | Quercus douglasii Hook. & Arn. 3256 | Mendocino Indian 137 | c02 89 | 342 | Food 1 | Soup 56 | Thick acorns used to make soup. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342 |
32132 | Quercus garryana Dougl. ex Hook. 3265 | Mendocino Indian 137 | c02 89 | 343 | Food 1 | Soup 56 | Acorns used to make soup. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 343 |
32206 | Quercus kelloggii Newberry 3270 | Mendocino Indian 137 | c02 89 | 342 | Food 1 | Soup 56 | Acorns used to make soup. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342 |
7995 | Capsicum annuum var. glabriusculum (Dunal) Heiser & Pickersgill 726 | Keresan 108 | w45 90 | 560 | Food 1 | Soup 56 | Used in stews. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560 |
24256 | Oenothera albicaulis Pursh 2613 | Apache, Chiricahua & Mescalero 11 | co36 95 | 45 | Food 1 | Soup 56 | Seeds boiled 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 45 |
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 |
20522 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Pomo 200 | b52 96 | 67 | Food 1 | Soup 56 | Acorns used to make soup. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
32226 | Quercus kelloggii Newberry 3270 | Pomo 200 | b52 96 | 67 | Food 1 | Soup 56 | Acorns used to make soups. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
32265 | Quercus lobata N‚e 3272 | Pomo 200 | b52 96 | 67 | Food 1 | Soup 56 | Acorns used to make soup. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
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 |
1615 | Aesculus californica (Spach) Nutt. 73 | Miwok 144 | bg33 100 | 148 | Food 1 | Soup 56 | Roasted, peeled nuts ground into a meal and used to make soup. | 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 148 |
6756 | Avena barbata Pott ex Link 527 | Miwok 144 | bg33 100 | 152 | Food 1 | Soup 56 | Parched, stone-boiled seeds pulverized and eaten as a soup. | 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 |
31983 | Quercus douglasii Hook. & Arn. 3256 | Miwok 144 | bg33 100 | 142 | Food 1 | Soup 56 | Acorns ground into a meal and used to make soup. | 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 |
32214 | Quercus kelloggii Newberry 3270 | Miwok 144 | bg33 100 | 142 | Food 1 | Soup 56 | Acorns ground into a meal and used to make soup. | 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 |
32258 | Quercus lobata N‚e 3272 | Miwok 144 | bg33 100 | 142 | Food 1 | Soup 56 | Acorns ground into a meal and used to make soup. | 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 |
32456 | Quercus sp. 3289 | Miwok 144 | bg33 100 | 142 | Food 1 | Soup 56 | Acorns ground into a meal and used to make soup. | 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 |
32593 | Quercus wislizeni A. DC. 3295 | Miwok 144 | bg33 100 | 142 | Food 1 | Soup 56 | Acorns ground into a meal and used to make soup. | 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 |
15742 | Gaylussacia baccata (Wangenh.) K. Koch 1707 | 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 |
30797 | Prunus virginiana L. 3181 | Iroquois 100 | p10 107 | 95 | Food 1 | Soup 56 | Fruits pulverized, mixed with dried meat flour and eaten as soup. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95 |
32449 | Quercus sp. 3289 | Iroquois 100 | p10 107 | 99 | Food 1 | Soup 56 | Acorns boiled, roasted, pounded, mixed with meal or meat and eaten as soup. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
34714 | Rubus occidentalis L. 3461 | Iroquois 100 | p10 107 | 95 | 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 95 |
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 |
16451 | Hedeoma drummondii Benth. 1803 | Lakota 125 | r80 108 | 49 | Food 1 | Soup 56 | Leaves used to make soup. | Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 49 |
20766 | Lomatium cous (S. Wats.) Coult. & Rose 2234 | Oregon Indian 178 | m90 111 | 12 | Food 1 | Soup 56 | Roots and fish used to make stew. These roots were eaten at the first feast of the new year. This was called the Root Feast. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 12 |
25750 | Pediomelum esculentum (Pursh) Rydb. 2783 | Sioux 238 | m90 111 | 13 | Food 1 | Soup 56 | Boiled or roasted roots eaten or dried and ground into meal and used in soups. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 13 |
4258 | Arctium lappa L. 327 | Iroquois 100 | w16 112 | 120 | Food 1 | Soup 56 | Dried roots soaked and boiled into a soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 120 |
8291 | Carya cordiformis (Wangenh.) K. Koch 763 | Iroquois 100 | w16 112 | 123 | Food 1 | Soup 56 | Nut meats crushed and added to corn soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8346 | Carya ovata (P. Mill.) K. Koch 767 | Iroquois 100 | w16 112 | 123 | Food 1 | Soup 56 | Nut meats crushed and added to corn soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8431 | Castanea dentata (Marsh.) Borkh. 774 | Iroquois 100 | w16 112 | 123 | Food 1 | Soup 56 | Nut meats crushed and added to corn soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
11208 | Corylus americana Walt. 1110 | Iroquois 100 | w16 112 | 123 | Food 1 | Soup 56 | Nut meats crushed and added to corn soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
14679 | Fagus grandifolia Ehrh. 1603 | Iroquois 100 | w16 112 | 123 | Food 1 | Soup 56 | Nut meats crushed and added to corn soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
18209 | Juglans cinerea L. 2031 | Iroquois 100 | w16 112 | 123 | Food 1 | Soup 56 | Nut meats crushed and added to corn soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
18290 | Juglans nigra L. 2034 | Iroquois 100 | w16 112 | 123 | Food 1 | Soup 56 | Nut meats crushed and added to corn soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
26300 | Phaseolus coccineus L. 2870 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26301 | Phaseolus coccineus L. 2870 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26302 | Phaseolus coccineus L. 2870 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Ripe seeds boiled with beef or venison, mashed until thoroughly mixed and eaten as soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26303 | Phaseolus coccineus L. 2870 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Seed pods cooked and used to make soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26304 | Phaseolus coccineus L. 2870 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Seeds washed with hot water, cooked until soft and sugar added to make a sweet soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26317 | Phaseolus lunatus L. 2871 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26318 | Phaseolus lunatus L. 2871 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26319 | Phaseolus lunatus L. 2871 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Ripe seeds boiled with beef or venison, mashed until thoroughly mixed and eaten as soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26320 | Phaseolus lunatus L. 2871 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Seed pods cooked and used to make soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26321 | Phaseolus lunatus L. 2871 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Seeds washed with hot water, cooked until soft and sugar added to make a sweet soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26343 | Phaseolus vulgaris L. 2873 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Beans boiled with green sweet corn, meat and seasoned with salt, pepper and butter or fat. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26344 | Phaseolus vulgaris L. 2873 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Dried seed pods soaked, boiled, seasoning and butter added and eaten as a soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26345 | Phaseolus vulgaris L. 2873 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Ripe seeds boiled with beef or venison, mashed until thoroughly mixed and eaten as soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26346 | Phaseolus vulgaris L. 2873 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Seed pods cooked and used to make soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26347 | Phaseolus vulgaris L. 2873 | Iroquois 100 | w16 112 | 103 | Food 1 | Soup 56 | Seeds washed with hot water, cooked until soft and sugar added to make a sweet soup. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
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 |
8280 | Carya alba (L.) Nutt. ex Ell. 762 | Choctaw 39 | bd09 118 | 8 | Food 1 | Soup 56 | Pounded nut meat boiled, made into a paste and eaten as a broth or soup. | Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8 |
26354 | Phaseolus vulgaris L. 2873 | Navajo 157 | steg41 119 | 221 | Food 1 | Soup 56 | Beans boiled and used in stews. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
2141 | Allium cernuum Roth 141 | Navajo 157 | l86 121 | 29 | Food 1 | Soup 56 | Bulbs used to make soup. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29 |
10317 | Cleome serrulata Pursh 1026 | Navajo 157 | l86 121 | 13 | Food 1 | Soup 56 | Dried leaves used to make stew. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 13 |
21447 | Lycium pallidum Miers 2316 | Navajo 157 | l86 121 | 32 | Food 1 | Soup 56 | Berries used to make soup and stew. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 32 |
11848 | Cymopterus sp. 1190 | Hualapai 97 | w82 127 | 46 | Food 1 | Soup 56 | Roots boiled for stew. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 46 |
27583 | Pinus edulis Engelm. 2959 | Hualapai 97 | w82 127 | 35 | Food 1 | Soup 56 | Nuts used to make a soup. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 35 |
32072 | Quercus gambelii Nutt. 3263 | Hualapai 97 | w82 127 | 12 | Food 1 | Soup 56 | Acorns used to make soup. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 12 |
32524 | Quercus turbinella Greene 3292 | Hualapai 97 | w82 127 | 11 | Food 1 | Soup 56 | Acorns used to make stew. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 11 |
25984 | Perideridia bolanderi (Gray) A. Nels. & J.F. Macbr. 2830 | Atsugewi 19 | g53 129 | 138 | Food 1 | Soup 56 | Stored, dried roots pounded and made into soup. | Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 138 |
10183 | Claytonia tuberosa Pallas ex J.A. Schultes 1010 | Alaska Native 4 | h53 132 | 117 | Food 1 | Soup 56 | Corms cooked and added to stews. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 117 |
15356 | Fritillaria camschatcensis (L.) Ker-Gawl. 1668 | Alaska Native 4 | h53 132 | 119 | Food 1 | Soup 56 | Bulbs dried and used in fish and meat stews. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 119 |
17278 | Hippuris vulgaris L. 1898 | Alaska Native 4 | h53 132 | 135 | Food 1 | Soup 56 | Whole plant used to make soup. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 135 |
25515 | Parrya nudicaulis (L.) Boiss. 2752 | Alaska Native 4 | h53 132 | 123 | Food 1 | Soup 56 | Roots cooked and added to fish and meat stews. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 123 |
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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) );