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 |
---|---|---|---|---|---|---|---|---|
26310 | Phaseolus lunatus L. 2871 | Cherokee 32 | hc75 1 | 24 | Food 1 | Soup 56 | Beans used to make hickory nut soup. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24 |
26335 | Phaseolus vulgaris L. 2873 | Cherokee 32 | hc75 1 | 24 | Food 1 | Soup 56 | Beans used to make hickory nut soup. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24 |
1120 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Havasupai 89 | ws85 2 | 73 | Food 1 | Soup 56 | Seeds and Indian millet seeds ground and used to make soup or 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 73 |
2759 | Amaranthus hybridus L. 190 | Havasupai 89 | ws85 2 | 74 | Food 1 | Soup 56 | Leaves and squash flowers boiled, ground and fresh or dried corn and water added 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 74 |
2760 | Amaranthus hybridus L. 190 | 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 |
11662 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Havasupai 89 | ws85 2 | 74 | Food 1 | Soup 56 | Flowers and amaranth leaves boiled, ground and fresh or dried corn and water added 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 74 |
11663 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Havasupai 89 | ws85 2 | 67 | Food 1 | Soup 56 | Seeds parched, ground and used to make soup or 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 |
22869 | Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray 2447 | Havasupai 89 | ws85 2 | 73 | Food 1 | Soup 56 | Seeds and Indian millet seeds ground and used to make soup or 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 73 |
25624 | Pectis papposa Harvey & Gray 2767 | 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 |
26284 | Phaseolus acutifolius Gray 2867 | Havasupai 89 | ws85 2 | 227 | Food 1 | Soup 56 | Beans parched, ground and added to hot water to make a 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 227 |
26312 | Phaseolus lunatus L. 2871 | Havasupai 89 | ws85 2 | 227 | Food 1 | Soup 56 | Beans parched, ground and added to hot water to make a 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 227 |
26330 | Phaseolus sp. 2872 | 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 |
26338 | Phaseolus vulgaris L. 2873 | Havasupai 89 | ws85 2 | 227 | Food 1 | Soup 56 | Beans parched, ground and added to hot water to make a 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 227 |
27552 | Pinus edulis Engelm. 2959 | Havasupai 89 | ws85 2 | 73 | Food 1 | Soup 56 | Nuts ground with the shells 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 73 |
32066 | Quercus gambelii Nutt. 3263 | Havasupai 89 | ws85 2 | 67 | Food 1 | Soup 56 | Acorns 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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
8330 | Carya ovata (P. Mill.) K. Koch 767 | Dakota 61 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8357 | Carya ovata (P. Mill.) K. Koch 767 | Omaha 177 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8361 | Carya ovata (P. Mill.) K. Koch 767 | Pawnee 190 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8365 | Carya ovata (P. Mill.) K. Koch 767 | Ponca 205 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
8371 | Carya ovata (P. Mill.) K. Koch 767 | Winnebago 280 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
9381 | Chenopodium album L. 894 | Dakota 61 | g19 17 | 78 | Food 1 | Soup 56 | Young, tender plant cooked as pottage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 78 |
9418 | Chenopodium album L. 894 | Omaha 177 | g19 17 | 78 | Food 1 | Soup 56 | Young, tender plant cooked as pottage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 78 |
9423 | Chenopodium album L. 894 | Pawnee 190 | g19 17 | 78 | Food 1 | Soup 56 | Young, tender plant cooked as pottage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 78 |
11190 | Corylus americana Walt. 1110 | Dakota 61 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used as a body for soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
11227 | Corylus americana Walt. 1110 | Omaha 177 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used as a body for soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
11230 | Corylus americana Walt. 1110 | Ponca 205 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used as a body for soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
11232 | Corylus americana Walt. 1110 | Winnebago 280 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used as a body for soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
18264 | Juglans nigra L. 2034 | Dakota 61 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
18305 | Juglans nigra L. 2034 | Omaha 177 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
18309 | Juglans nigra L. 2034 | Pawnee 190 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
18312 | Juglans nigra L. 2034 | Ponca 205 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
18318 | Juglans nigra L. 2034 | Winnebago 280 | g19 17 | 74 | Food 1 | Soup 56 | Nuts used to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74 |
23599 | Nelumbo lutea Willd. 2570 | Dakota 61 | g19 17 | 79 | Food 1 | Soup 56 | Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79 |
23608 | Nelumbo lutea Willd. 2570 | Omaha 177 | g19 17 | 79 | Food 1 | Soup 56 | Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79 |
23612 | Nelumbo lutea Willd. 2570 | Pawnee 190 | g19 17 | 79 | Food 1 | Soup 56 | Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79 |
23615 | Nelumbo lutea Willd. 2570 | Ponca 205 | g19 17 | 79 | Food 1 | Soup 56 | Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79 |
23620 | Nelumbo lutea Willd. 2570 | Winnebago 280 | g19 17 | 79 | Food 1 | Soup 56 | Hard, nut-like seeds cracked, freed from the shells and used with meat to make soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 79 |
10319 | Cleome serrulata Pursh 1026 | Navajo 157 | c35 19 | 24 | Food 1 | Soup 56 | Plant made into 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 24 |
11811 | Cymopterus acaulis (Pursh) Raf. 1180 | Navajo 157 | c35 19 | 24 | Food 1 | Soup 56 | Used with the Rocky Mountain bee plant to make 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 24 |
12369 | Descurainia pinnata ssp. halictorum (Cockerell) Detling 1272 | 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 |
12404 | Descurainia sophia (L.) Webb ex Prantl 1274 | 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 |
28722 | Polanisia dodecandra ssp. trachysperma (Torr. & Gray) Iltis 3035 | 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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
7852 | Camassia quamash (Pursh) Greene 700 | Chehalis 31 | g73 25 | 24 | Food 1 | Soup 56 | Bulbs smashed, pressed together like cheese and boiled in a stew with salmon. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 24 |
2917 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Blackfoot 23 | h74 26 | 100 | Food 1 | Soup 56 | Crushed leaves mixed with blood, dried and used to make a rich broth in winter. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2918 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Blackfoot 23 | h74 26 | 100 | Food 1 | Soup 56 | Dried berries used to make soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
6378 | Asclepias viridiflora Raf. 449 | Blackfoot 23 | h74 26 | 101 | Food 1 | Soup 56 | Root pieces stored for winter soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101 |
12969 | Elaeagnus commutata Bernh. ex Rydb. 1374 | Blackfoot 23 | h74 26 | 102 | Food 1 | Soup 56 | Peeled berries used to make soups and broths. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 102 |
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 |
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 |
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 |
6737 | Atriplex wrightii S. Wats. 520 | Papago 188 | cu35 27 | 16 | Food 1 | Soup 56 | Mixed with roasted cholla buds and eaten as a vegetable stew. | 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 16 |
9422 | Chenopodium album L. 894 | Papago 188 | cu35 27 | 16 | Food 1 | Soup 56 | Mixed with roasted cholla buds and eaten as a vegetable stew. | 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 16 |
2999 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Montana Indian 151 | h92 30 | 9 | Food 1 | Soup 56 | Fruits sun dried and eaten in meat stews. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 9 |
4602 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Montana Indian 151 | h92 30 | 40 | Food 1 | Soup 56 | Berries boiled and used to make a broth. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 40 |
7857 | Camassia quamash (Pursh) Greene 700 | Flathead 76 | h92 30 | 14 | Food 1 | Soup 56 | Simmered with moss in blood into a soup and used for food. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14 |
20758 | Lomatium cous (S. Wats.) Coult. & Rose 2234 | Montana Indian 151 | h92 30 | 26 | Food 1 | Soup 56 | Roots pulverized, moistened, partially baked, mixed in water and eaten as soup. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 26 |
30823 | Prunus virginiana L. 3181 | Montana Indian 151 | h92 30 | 42 | Food 1 | Soup 56 | Berries pulverized, shaped into round cakes, sun dried and used in soups and stews. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 42 |
24790 | Opuntia ramosissima Engelm. 2669 | Cahuilla 24 | bs72 31 | 97 | Food 1 | Soup 56 | Stalks, with thorns removed, boiled into a soup. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 97 |
33094 | Rhus trilobata Nutt. 3352 | Cahuilla 24 | bs72 31 | 131 | Food 1 | Soup 56 | Berries ground into a flour and used to make soup. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 131 |
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 |
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 |
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 |
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 |
18845 | Juniperus osteosperma (Torr.) Little 2060 | Acoma 2 | w39 37 | 63 | Food 1 | Soup 56 | Berries cooked in a stew. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 63 |
6207 | Asclepias speciosa Torr. 442 | Cheyenne 33 | g72 39 | 184 | Food 1 | Soup 56 | Whole buds boiled with meat or in water to make soup. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 184 |
24744 | Opuntia polyacantha Haw. 2667 | Cheyenne 33 | g72 39 | 180 | Food 1 | Soup 56 | Fruit stewed with meat and game into a soup. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 180 |
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 |
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 |
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 |
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 |
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 |
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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) );