uses
Data source: Native American Ethnobotany Database · About: NAEB
223 rows where use_subcategory = 56 sorted by rawsource
This data as json, CSV (advanced)
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource ▼ |
---|---|---|---|---|---|---|---|---|
14338 | Erythronium grandiflorum Pursh 1561 | Blackfoot 23 | h74 26 | 102 | Food 1 | Soup 56 | Bulbs eaten with soup. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 102 |
15369 | Fritillaria pudica (Pursh) Spreng. 1669 | Blackfoot 23 | h74 26 | 102 | Food 1 | Soup 56 | Bulbs eaten with soup. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 102 |
16789 | Heracleum maximum Bartr. 1851 | Blackfoot 23 | h74 26 | 103 | Food 1 | Soup 56 | Stem pieces dipped in blood, stored and used to make soup and broths. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103 |
20295 | Lilium philadelphicum L. 2188 | Blackfoot 23 | h74 26 | 103 | Food 1 | Soup 56 | Bulbs eaten with soup. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103 |
26005 | Perideridia gairdneri (Hook. & Arn.) Mathias 2831 | Blackfoot 23 | h74 26 | 103 | Food 1 | Soup 56 | Roots stored for use in soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103 |
30718 | Prunus virginiana L. 3181 | Blackfoot 23 | h74 26 | 104 | Food 1 | Soup 56 | Crushed berries, mixed with backfat and used to make soup. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104 |
33648 | Ribes oxyacanthoides L. 3385 | Blackfoot 23 | h74 26 | 104 | Food 1 | Soup 56 | Berries added to soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104 |
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 |
15417 | Gaillardia aristata Pursh 1675 | Blackfoot 23 | h74 26 | 113 | Food 1 | Soup 56 | Flower heads used to absorb soups and broth. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 113 |
4529 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Carrier 27 | h49 34 | 12 | Food 1 | Soup 56 | Berries used to make soup. | Hocking, George M., 1949, From Pokeroot to Penicillin, The Rocky Mountain Druggist, November 1949. Pages 12, 38., page 12 |
20534 | Lithocarpus densiflorus (Hook. & Arn.) Rehd. 2212 | Shasta 230 | h46 149 | 308 | Food 1 | Soup 56 | Acorns pounded, winnowed, leached and made into thin soup. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
31960 | Quercus chrysolepis Liebm. 3255 | Shasta 230 | h46 149 | 308 | Food 1 | Soup 56 | Acorns pounded, winnowed, leached and made into thin soup. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
32145 | Quercus garryana Dougl. ex Hook. 3265 | Shasta 230 | h46 149 | 308 | Food 1 | Soup 56 | Acorns pounded, winnowed, leached and made into thin soup. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
32234 | Quercus kelloggii Newberry 3270 | Shasta 230 | h46 149 | 308 | Food 1 | Soup 56 | Acorns pounded, winnowed, leached and made into thin soup. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
28912 | Polygonum bistortoides Pursh 3060 | Blackfoot 23 | j87 146 | 33 | Food 1 | Soup 56 | Roots used in soups and stews. | Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 33 |
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 |
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 |
12990 | Elaeagnus commutata Bernh. ex Rydb. 1374 | Tanana, Upper 255 | k85 36 | 13 | Food 1 | Soup 56 | Berries used to make soup. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 13 |
32287 | Quercus macrocarpa Michx. 3273 | Lakota 125 | k90 156 | 31 | Food 1 | Soup 56 | Acorns chopped and cooked in soups and meats. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 31 |
33945 | Rosa arkansana Porter 3419 | Lakota 125 | k90 156 | 39 | Food 1 | Soup 56 | Hips dried, added to soups or stews and used for food. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 39 |
25732 | Pediomelum esculentum (Pursh) Rydb. 2783 | Lakota 125 | k90 156 | 41 | Food 1 | Soup 56 | Roots cooked in soups and stews. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 41 |
2280 | Allium textile A. Nels. & J.F. Macbr. 162 | Lakota 125 | k90 156 | 50 | Food 1 | Soup 56 | Bulbs cooked in stews. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 50 |
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 |
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 |
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 |
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 |
3096 | Amelanchier arborea var. arborea 209 | Blackfoot 23 | m09 42 | 277 | Food 1 | Soup 56 | Berries used with stews and soups. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 277 |
30874 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Blackfoot 23 | m09 42 | 277 | Food 1 | Soup 56 | Berries used for soups. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 277 |
28913 | Polygonum bistortoides Pursh 3060 | Blackfoot 23 | m09 42 | 278 | Food 1 | Soup 56 | Roots used in soups and stews. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
30278 | Prunus americana Marsh. 3160 | Ojibwa 173 | r28 8 | 235 | Food 1 | Soup 56 | Dried fruit ground into a flour and used to make soup. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30508 | Prunus pensylvanica L. f. 3172 | Ojibwa 173 | r28 8 | 235 | Food 1 | Soup 56 | Dried fruit ground into a flour and used to make soup. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30655 | Prunus serotina Ehrh. 3177 | Ojibwa 173 | r28 8 | 235 | Food 1 | Soup 56 | Dried fruit ground into a flour and used to make soup. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30837 | Prunus virginiana L. 3181 | Ojibwa 173 | r28 8 | 235 | Food 1 | Soup 56 | Dried fruit ground into a flour and used to make soup. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
30925 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Ojibwa 173 | r28 8 | 235 | Food 1 | Soup 56 | Dried fruit ground into a flour and used to make soup. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
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 |
2234 | Allium schoenoprasum var. sibiricum (L.) Hartman 159 | Anticosti 9 | r46 150 | 69 | Food 1 | Soup 56 | Leaves salted and added to soup. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 69 |
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 |
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 |
6306 | Asclepias syriaca L. 446 | Meskwaki 139 | smith28 21 | 256 | Food 1 | Soup 56 | Buds used in soups. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 256 |
8767 | Celastrus scandens L. 820 | Ojibwa 173 | smith32 20 | 398 | Food 1 | Soup 56 | Inner bark used to make a thick soup when other food unobtainable in the winter. The Ojibwe name of the bitter-sweet is 'manidobima' kwit' which means 'spirit twisted' and 'refers to the twisted intestines of the their culture hero, Winabojo. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398 |
14637 | Eurybia macrophylla (L.) Cass. 1595 | Ojibwa 173 | smith32 20 | 398 | Food 1 | Soup 56 | Roots used as a soup material. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 398 |
31916 | Quercus alba L. 3253 | Ojibwa 173 | smith32 20 | 401 | Food 1 | Soup 56 | Acorns soaked in lye water to remove bitter tannin taste, dried for storage and used to make soup. Lye for leaching acorns was obtained by soaking wood ashes in water. Acorns were put in a net bag and then soaked in the lye, then rinsed several times in warm water. The acorns were then dried for storage, and when wanted, pounded into a coarse flour which was used to thicken soups or form a sort of mush. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 401 |
31484 | Pteridium aquilinum (L.) Kuhn 3214 | Ojibwa 173 | smith32 20 | 408 | Food 1 | Soup 56 | Young fern sprouts used as a soup material. The tips were thrown into hot water for an hour to rid them of ants, then put into soup stock and thickened with flour. The flavor resembles wild rice. Hunters were very careful to live wholly upon this when stalking does in the spring. The doe feeds upon the fronds and the hunter does also, so that his breath does not betray his presence. He claims to be able to approach within twenty feet without disturbing the deer, from which distance he can easily make a fatal shot with his bow and arrow. After killing the deer, the hunter will eat whatever strikes his fancy. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 408 |
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 |
2068 | Allium canadense L. 138 | Potawatomi 206 | smith33 43 | 104 | Food 1 | Soup 56 | Very strong flavor of this plant, a valuable wild food, used in soup. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 104 |
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 |
4164 | Aralia racemosa L. 319 | Potawatomi 206 | smith33 43 | 96 | Food 1 | Soup 56 | Young tips were relished in soups. Soup was a favorite aboriginal dish and still is among the Indians. Being expandable, it fits in well with the well-known Indian hospitality. After a meal is started, several more guests may arrive and they are always welcome. | 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 |
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 |
4683 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Thompson 259 | steed28 33 | 486 | Food 1 | Soup 56 | Drupes boiled in soups. | Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 486 |
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 |
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 |
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 |
30882 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Coeur d'Alene 47 | teit28 144 | 89 | 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 89 |
34927 | Rubus sp. 3469 | Coeur d'Alene 47 | teit28 144 | 89 | 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 89 |
4558 | Arctostaphylos uva-ursi (L.) Spreng. 347 | 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 |
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 |
14354 | Erythronium grandiflorum Pursh 1561 | Thompson 259 | tta90 10 | 121 | Food 1 | Soup 56 | Raw, dried corms used in soups and stews. | 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 121 |
20283 | Lilium columbianum hort. ex Baker 2184 | Thompson 259 | tta90 10 | 126 | Food 1 | Soup 56 | Bulbs used to make a soup like clam chowder. A vegetable soup was made with salmon heads, bitterroot, tiger lily bulbs, water horehound roots, chocolate lily bulbs, the 'dry' variety of saskatoon berries, dried powdered bracken fern rhizome and chopped wild onions. | 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 126 |
9949 | Cirsium edule Nutt. 958 | Thompson 259 | tta90 10 | 178 | Food 1 | Soup 56 | Dried roots rehydrated, scraped, chopped and cooked in stews. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were 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 178 |
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 |
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 |
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 |
24654 | Opuntia fragilis (Nutt.) Haw. 2659 | Okanagan-Colville 175 | tbk80 32 | 92 | Food 1 | Soup 56 | Flesh and fat boiled into a soup. | 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 92 |
24766 | Opuntia polyacantha Haw. 2667 | Okanagan-Colville 175 | tbk80 32 | 92 | Food 1 | Soup 56 | Flesh and fat boiled into a soup. | 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 92 |
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 |
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 |
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 |
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 |
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 |
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 |
Advanced export
JSON shape: default, array, newline-delimited, object
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) );