uses
Data source: Native American Ethnobotany Database · About: NAEB
223 rows where use_subcategory = 56 sorted by tribe
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id | species | tribe ▼ | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
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 |
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 |
28909 | Polygonum bistorta var. plumosum (Small) Boivin 3059 | Alaska Native 4 | h53 132 | 49 | Food 1 | Soup 56 | Roots boiled and added to stews. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 49 |
29711 | Porphyra laciniata (Lightfoot) Agardh. 3109 | Alaska Native 4 | h53 132 | 141 | Food 1 | Soup 56 | Leaves used in fish stews and soups. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 141 |
32871 | Rhodymenia palmata (L) Greville 3343 | Alaska Native 4 | h53 132 | 143 | Food 1 | Soup 56 | Leaves air dried and added to soups and fish head stews. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 143 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
10179 | Claytonia sp. 1009 | Eskimo, Alaska 67 | aa80 152 | 35 | Food 1 | Soup 56 | Corm added to duck or goose soup. | Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 35 |
12702 | Dryopteris expansa (K. Presl) Fraser-Jenkins & Jermy 1338 | Eskimo, Alaska 67 | aa80 152 | 34 | Food 1 | Soup 56 | Fiddleheads, with the chaffy coverings removed, added to soups. | Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 34 |
17280 | Hippuris vulgaris L. 1898 | Eskimo, Alaska 67 | aa80 152 | 37 | Food 1 | Soup 56 | Plant added to seal blood soup and tomcod liver soup. | Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 37 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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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) );