uses
Data source: Native American Ethnobotany Database · About: NAEB
229 rows where use_subcategory = 7
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id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
527 | Acer macrophyllum Pursh 26 | Thompson 259 | tta90 10 | 147 | Food 1 | Sauce & Relish 7 | Sap boiled to make a type of maple syrup. | 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 147 |
554 | Acer negundo L. 27 | Montana Indian 151 | h92 30 | 4 | Food 1 | Sauce & Relish 7 | Sap boiled or frozen and used as a sweet syrup. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 4 |
604 | Acer rubrum L. 32 | Algonquin, Quebec 7 | b80 67 | 99 | Food 1 | Sauce & Relish 7 | Sap used to make syrup. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 99 |
668 | Acer saccharum Marsh. 35 | Algonquin, Quebec 7 | b80 67 | 98 | Food 1 | Sauce & Relish 7 | Sap used to make syrup. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 98 |
691 | Acer saccharum Marsh. 35 | Malecite 134 | sd52 78 | 6 | Food 1 | Sauce & Relish 7 | Used to make maple syrup. | Speck, Frank G. and R.W. Dexter, 1952, Utilization of Animals and Plants by the Malecite Indians of New Brunswick, Journal of the Washington Academy of Sciences 42:1-7, page 6 |
698 | Acer saccharum Marsh. 35 | Micmac 141 | sd51 182 | 258 | Food 1 | Sauce & Relish 7 | Sap used to make maple syrup and maple sugar. | Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258 |
1145 | Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth 46 | Paiute 183 | m90 111 | 32 | Food 1 | Sauce & Relish 7 | Ground seeds used for sauce. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 32 |
1747 | Agave americana L. 89 | Pima 193 | r08 104 | 70 | Food 1 | Sauce & Relish 7 | Juice boiled and used as a syrup. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 70 |
1965 | Aletes anisatus (Gray) Theobald & Tseng 125 | Isleta 101 | c35 19 | 47 | Food 1 | Sauce & Relish 7 | Leaves eaten fresh as a relish. | 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 47 |
1966 | Aletes anisatus (Gray) Theobald & Tseng 125 | Isleta 101 | j31 76 | 40 | Food 1 | Sauce & Relish 7 | Raw leaves eaten as a relish. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 40 |
2025 | Allium acuminatum Hook. 132 | Paiute 183 | k32 153 | 102 | Food 1 | Sauce & Relish 7 | Leaves eaten as a relish. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102 |
2040 | Allium bisceptrum S. Wats. 134 | Paiute 183 | k32 153 | 102 | Food 1 | Sauce & Relish 7 | Leaves eaten as a relish. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102 |
2069 | Allium canadense var. mobilense (Regel) Ownbey 139 | Dakota 61 | g19 17 | 71 | Food 1 | Sauce & Relish 7 | Fresh, raw bulbs used as a relish. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2072 | Allium canadense var. mobilense (Regel) Ownbey 139 | Omaha 177 | g19 17 | 71 | Food 1 | Sauce & Relish 7 | Fresh, raw bulbs used as a relish. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2075 | Allium canadense var. mobilense (Regel) Ownbey 139 | Pawnee 190 | g19 17 | 71 | Food 1 | Sauce & Relish 7 | Fresh, raw bulbs used as a relish. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2078 | Allium canadense var. mobilense (Regel) Ownbey 139 | Ponca 205 | g19 17 | 71 | Food 1 | Sauce & Relish 7 | Fresh, raw bulbs used as a relish. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2081 | Allium canadense var. mobilense (Regel) Ownbey 139 | Winnebago 280 | g19 17 | 71 | Food 1 | Sauce & Relish 7 | Fresh, raw bulbs used as a relish. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2120 | Allium cernuum Roth 141 | Flathead 76 | h92 30 | 10 | Food 1 | Sauce & Relish 7 | Bulbs used as condiments. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
2132 | Allium cernuum Roth 141 | Kutenai 120 | h92 30 | 10 | Food 1 | Sauce & Relish 7 | Bulbs used as condiments. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
2140 | Allium cernuum Roth 141 | Navajo 157 | l86 121 | 29 | Food 1 | Sauce & Relish 7 | Bulbs used to make gravies. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29 |
2207 | Allium platycaule S. Wats. 155 | Paiute 183 | k32 153 | 102 | Food 1 | Sauce & Relish 7 | Leaves eaten as a relish. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102 |
2210 | Allium pleianthum S. Wats. 156 | Paiute 183 | k32 153 | 102 | Food 1 | Sauce & Relish 7 | Green leaves eaten as a relish. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102 |
3115 | Amelanchier canadensis (L.) Medik. 210 | Iroquois 100 | w16 112 | 128 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
4356 | Arctostaphylos glandulosa Eastw. 335 | Cahuilla 24 | bs72 31 | 40 | Food 1 | Sauce & Relish 7 | Berries used to make a gelatinous substance and eaten like aspic. | 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 40 |
4374 | Arctostaphylos glauca Lindl. 336 | Cahuilla 24 | bs72 31 | 40 | Food 1 | Sauce & Relish 7 | Berries used to make a gelatinous substance and eaten like aspic. | 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 40 |
4464 | Arctostaphylos pungens Kunth 343 | Cahuilla 24 | bs72 31 | 40 | Food 1 | Sauce & Relish 7 | Berries used to make a gelatinous substance and eaten like aspic. | 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 40 |
4579 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Flathead 76 | h92 30 | 40 | Food 1 | Sauce & Relish 7 | Berries dried, powdered and used as a condiment with deer liver. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 40 |
4921 | Armoracia rusticana P.G. Gaertn. 377 | Cherokee 32 | perry75 86 | 36 | Food 1 | Sauce & Relish 7 | Root used as a condiment. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 36 |
6206 | Asclepias speciosa Torr. 442 | Cheyenne 33 | h92 30 | 66 | Food 1 | Sauce & Relish 7 | Flowers boiled with soup or meat, flour added and eaten as a gravy. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 66 |
6212 | Asclepias speciosa Torr. 442 | Crow 60 | h92 30 | 66 | Food 1 | Sauce & Relish 7 | Flowers boiled with soup or meat, flour added and eaten as a gravy. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 66 |
6389 | Asimina triloba (L.) Dunal 450 | Iroquois 100 | w16 112 | 129 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
7146 | Betula papyrifera Marsh. 580 | Algonquin, Quebec 7 | b80 67 | 80 | Food 1 | Sauce & Relish 7 | Sap used to make syrup. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 80 |
7186 | Betula papyrifera Marsh. 580 | Cree, Woodlands 58 | l85 47 | 32 | Food 1 | Sauce & Relish 7 | Sap collected, made into syrup and eaten on bannock. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 32 |
7856 | Camassia quamash (Pursh) Greene 700 | Flathead 76 | h92 30 | 14 | Food 1 | Sauce & Relish 7 | Boiled with flour and eaten as a thick gravy. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14 |
7876 | Camassia quamash (Pursh) Greene 700 | Okanagan-Colville 175 | tbk80 32 | 41 | Food 1 | Sauce & Relish 7 | Bulbs pit cooked, dried, ground and mixed with water and butter to make a 'gravy.' | 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 41 |
8010 | Cardamine diphylla (Michx.) Wood 730 | Abnaki 1 | r47 84 | 152 | Food 1 | Sauce & Relish 7 | Used as a condiment. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 152 |
8015 | Cardamine diphylla (Michx.) Wood 730 | Algonquin, Quebec 7 | b80 67 | 86 | Food 1 | Sauce & Relish 7 | Ground root put into vinegar for use as a relish. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 86 |
8044 | Cardamine diphylla (Michx.) Wood 730 | Ojibwa 173 | ahj81 135 | 2207 | Food 1 | Sauce & Relish 7 | Ground roots mixed with salt, sugar or vinegar and used as a condiment or relish. | 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 2207 |
8168 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Papago 188 | c35 19 | 19 | Food 1 | Sauce & Relish 7 | Fruits boiled to make a syrup. | 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 19 |
8169 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Papago 188 | cu35 27 | 46 | Food 1 | Sauce & Relish 7 | Fruits made into a syrup. | 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 46 |
8189 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Papago and Pima 189 | cb37 151 | 11 | Food 1 | Sauce & Relish 7 | Fruit used to make syrup. | Castetter, Edward F. and Willis H. Bell, 1937, Ethnobiological Studies in the American Southwest IV. The Aboriginal Utilization of the Tall Cacti in the American South, University of New Mexico Bulletin 5:1-48, page 11 |
8204 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Pima 193 | r08 104 | 71 | Food 1 | Sauce & Relish 7 | Fresh or dried fruits boiled and used as a syrup. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 71 |
8205 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Pima 193 | c35 19 | 20 | Food 1 | Sauce & Relish 7 | Fresh or dried fruits boiled to make a syrup. | 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 20 |
8206 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Pima 193 | c49 11 | 53 | Food 1 | Sauce & Relish 7 | Pulp boiled, seeds strained, boiled again and sealed in jars until thick as honey. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 53 |
8207 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Pima 193 | c49 11 | 53 | Food 1 | Sauce & Relish 7 | Ripe, dried fruits shaped into balls, boiled and used to make a syrup. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 53 |
8219 | Carnegia gigantea (Engelm.) Britt. & Rose 757 | Pima, Gila River 195 | r91 136 | 4 | Food 1 | Sauce & Relish 7 | Pulp used to make syrup. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4 |
8290 | Carya cordiformis (Wangenh.) K. Koch 763 | Iroquois 100 | w16 112 | 123 | Food 1 | Sauce & Relish 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8345 | Carya ovata (P. Mill.) K. Koch 767 | Iroquois 100 | w16 112 | 123 | Food 1 | Sauce & Relish 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8430 | Castanea dentata (Marsh.) Borkh. 774 | Iroquois 100 | w16 112 | 123 | Food 1 | Sauce & Relish 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8990 | Cetraria cucullata (Bellard) Ach. 847 | Eskimo, Inuktitut 71 | w78 64 | 188 | Food 1 | Sauce & Relish 7 | Used as a condiment for fish or duck soup. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 188 |
10124 | Claytonia cordifolia S. Wats. 999 | Montana Indian 151 | b05 73 | 16 | Food 1 | Sauce & Relish 7 | Eaten raw as a relish. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16 |
10143 | Claytonia parviflora Dougl. ex Hook. 1004 | Montana Indian 151 | b05 73 | 16 | Food 1 | Sauce & Relish 7 | Eaten raw as a relish. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16 |
10158 | Claytonia perfoliata ssp. perfoliata 1006 | Montana Indian 151 | b05 73 | 16 | Food 1 | Sauce & Relish 7 | Eaten raw as a relish. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16 |
10289 | Cleome multicaulis DC. 1025 | Navajo 157 | e44 74 | 51 | Food 1 | Sauce & Relish 7 | Leaves used to make a gravy. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 51 |
10552 | Condalia hookeri var. hookeri 1057 | Pima 193 | h08 174 | 262 | Food 1 | Sauce & Relish 7 | Berries cooked, strained and juice boiled to make syrup. | Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 262 |
10740 | Coriandrum sativum L. 1086 | Hopi 95 | f96 72 | 20 | Food 1 | Sauce & Relish 7 | Plant dipped into a stew and eaten as a condiment. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20 |
10744 | Coriandrum sativum L. 1086 | Zuni 291 | s15 6 | 66 | Food 1 | Sauce & Relish 7 | Powdered seeds ground with chile and used a condiment with meat. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |
11207 | Corylus americana Walt. 1110 | Iroquois 100 | w16 112 | 123 | Food 1 | Sauce & Relish 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
11416 | Crataegus pruinosa (Wendl. f.) K. Koch 1128 | Iroquois 100 | w16 112 | 128 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
11453 | Crataegus submollis Sarg. 1133 | Iroquois 100 | w16 112 | 128 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
11564 | Cucumis melo L. 1157 | Navajo 157 | steg41 119 | 222 | Food 1 | Sauce & Relish 7 | Dried fruit boiled with sugar and eaten like apple sauce. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
11686 | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. 1163 | Navajo 157 | steg41 119 | 221 | Food 1 | Sauce & Relish 7 | Dried fruit boiled and eaten with sugar as a sauce. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
11716 | Cucurbita pepo L. 1164 | Iroquois 100 | w16 112 | 113 | Food 1 | Sauce & Relish 7 | Dried flesh pounded into a fine meal or flour, boiled, sweetened, grease added and used as a sauce. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
12904 | Echinocereus triglochidiatus Engelm. 1363 | Isleta 101 | c35 19 | 26 | Food 1 | Sauce & Relish 7 | Pulp baked with sugar to make sweet pickles. | 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 26 |
12914 | Echinocereus triglochidiatus var. triglochidiatus 1364 | Isleta 101 | c35 19 | 26 | Food 1 | Sauce & Relish 7 | Pulp baked with sugar to make sweet pickles. | 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 26 |
14678 | Fagus grandifolia Ehrh. 1603 | Iroquois 100 | w16 112 | 123 | Food 1 | Sauce & Relish 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
14917 | Fragaria vesca ssp. americana (Porter) Staudt 1637 | Iroquois 100 | w16 112 | 127 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
14977 | Fragaria virginiana Duchesne 1640 | Cherokee 32 | perry75 86 | 56 | Food 1 | Sauce & Relish 7 | Berries used on shortcake. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56 |
14992 | Fragaria virginiana Duchesne 1640 | Iroquois 100 | w16 112 | 127 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
15565 | Gaultheria ovatifolia Gray 1701 | Hoh 94 | r36 77 | 67 | Food 1 | Sauce & Relish 7 | Fruits stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
15568 | Gaultheria ovatifolia Gray 1701 | Quileute 209 | r36 77 | 67 | Food 1 | Sauce & Relish 7 | Fruits stewed and made into a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
15609 | Gaultheria procumbens L. 1702 | Iroquois 100 | w16 112 | 128 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
15739 | Gaylussacia baccata (Wangenh.) K. Koch 1707 | Iroquois 100 | p10 107 | 96 | Food 1 | Sauce & Relish 7 | Berries dried, soaked in cold water, heated slowly and used as a winter sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
15740 | Gaylussacia baccata (Wangenh.) K. Koch 1707 | Iroquois 100 | w16 112 | 128 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
15741 | Gaylussacia baccata (Wangenh.) K. Koch 1707 | Iroquois 100 | p10 107 | 96 | Food 1 | Sauce & Relish 7 | Fruits dried, soaked in water and used as a sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96 |
16558 | Helianthus annuus L. 1821 | Apache, Chiricahua & Mescalero 11 | co36 95 | 48 | Food 1 | Sauce & Relish 7 | Seeds ground into flour and used to make a thick gravy. | 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 48 |
18208 | Juglans cinerea L. 2031 | Iroquois 100 | w16 112 | 123 | Food 1 | Sauce & Relish 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
18289 | Juglans nigra L. 2034 | Iroquois 100 | w16 112 | 123 | Food 1 | Sauce & Relish 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
18323 | Juglans sp. 2036 | Apache, Western 14 | b86 87 | 187 | Food 1 | Sauce & Relish 7 | Walnuts pulverized, mixed with mescal juice and used as dip for corn bread. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187 |
18611 | Juniperus monosperma (Engelm.) Sarg. 2058 | Apache, Chiricahua & Mescalero 11 | co36 95 | 45 | Food 1 | Sauce & Relish 7 | Fruit roasted, water added and the mixture made into a gravy. | 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 |
19076 | Juniperus sp. 2063 | Apache, Western 14 | b86 87 | 187 | Food 1 | Sauce & Relish 7 | Berries pounded with yucca fruit to make a gravy. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187 |
19536 | Larix occidentalis Nutt. 2100 | Flathead 76 | h92 30 | 22 | Food 1 | Sauce & Relish 7 | Sap used to make a sweet syrup. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 22 |
19540 | Larix occidentalis Nutt. 2100 | Kutenai 120 | h92 30 | 22 | Food 1 | Sauce & Relish 7 | Sap used to make a sweet syrup. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 22 |
20487 | Liriodendron tulipifera L. 2211 | Cherokee 32 | hc75 1 | 50 | Food 1 | Sauce & Relish 7 | Used to make honey. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 50 |
20785 | Lomatium dissectum (Nutt.) Mathias & Constance 2235 | Okanagan-Colville 175 | tbk80 32 | 66 | Food 1 | Sauce & Relish 7 | Young shoots eaten raw as a relish, alone or with meat. | 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 66 |
21321 | Lupinus latifolius Lindl. ex J.G. Agardh 2292 | Miwok 144 | bg33 100 | 159 | Food 1 | Sauce & Relish 7 | Steamed, dried leaves and flowers boiled and used as a relish with manzanita cider. | 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 159 |
21424 | Lycium pallidum Miers 2316 | Acoma 2 | c35 19 | 33 | Food 1 | Sauce & Relish 7 | Berries cooked into a syrup. | 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 33 |
21438 | Lycium pallidum Miers 2316 | Keres, Western 107 | swank32 79 | 52 | Food 1 | Sauce & Relish 7 | Cooked berries made into a syrup. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 52 |
21439 | Lycium pallidum Miers 2316 | Laguna 124 | c35 19 | 33 | Food 1 | Sauce & Relish 7 | Berries cooked into a syrup. | 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 33 |
22199 | Malus coronaria var. coronaria 2390 | Iroquois 100 | w16 112 | 129 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
22311 | Malus pumila P. Mill. 2394 | Iroquois 100 | w16 112 | 129 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
22656 | Mentha arvensis L. 2443 | Hopi 95 | f96 72 | 19 | Food 1 | Sauce & Relish 7 | Plant eaten as a relish. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 19 |
22881 | Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray 2447 | Paiute 183 | m90 111 | 27 | Food 1 | Sauce & Relish 7 | Fried seeds and water used for gravy. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 27 |
22906 | Mentzelia laevicaulis (Dougl. ex Hook.) Torr. & Gray 2453 | Paiute 183 | m90 111 | 27 | Food 1 | Sauce & Relish 7 | Fried seeds and water used for gravy. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 27 |
23149 | Mitchella repens L. 2494 | Iroquois 100 | w16 112 | 128 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
23472 | Morus microphylla Buckl. 2530 | Apache, Mescalero 12 | b74 52 | 47 | Food 1 | Sauce & Relish 7 | Berries dried and used as a spread on mescal. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 47 |
23499 | Morus rubra L. 2532 | Iroquois 100 | w16 112 | 128 | Food 1 | Sauce & Relish 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
24255 | Oenothera albicaulis Pursh 2613 | Apache, Chiricahua & Mescalero 11 | co36 95 | 45 | Food 1 | Sauce & Relish 7 | Seeds ground and made into a gravy. | 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 |
24622 | Opuntia engelmannii Salm-Dyck 2653 | Papago 188 | r08 104 | 75 | Food 1 | Sauce & Relish 7 | Fruits used to make syrup. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 75 |
24842 | Opuntia sp. 2670 | Navajo 157 | steg41 119 | 222 | Food 1 | Sauce & Relish 7 | Juice mixed with sugar and used to make syrup. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
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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) );