uses
Data source: Native American Ethnobotany Database · About: NAEB
223 rows where use_subcategory = 56 sorted by id descending
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id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
30836 | Prunus virginiana L. 3181 | Ojibwa 173 | ahj81 135 | 2222 | Food 1 | Soup 56 | Dried berry powder mixed with dried meat flour for soup. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2222 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
25743 | Pediomelum esculentum (Pursh) Rydb. 2783 | Omaha 177 | g13ii 154 | 325 | Food 1 | Soup 56 | Thickened root cooked with soup. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325 |
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 |
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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) );