uses
Data source: Native American Ethnobotany Database · About: NAEB
229 rows where use_subcategory = 7 sorted by tribe
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id | species | tribe ▼ | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
30259 | Prunus americana Marsh. 3160 | 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 |
30456 | Prunus nigra Ait. 3171 | 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 |
30498 | Prunus pensylvanica L. f. 3172 | 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 |
30533 | Prunus persica (L.) Batsch 3173 | 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 |
30627 | Prunus serotina Ehrh. 3177 | 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 |
30796 | Prunus virginiana L. 3181 | 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 |
31826 | Pyrus communis L. 3247 | 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 |
31834 | Pyrus sp. 3248 | Iroquois 100 | p10 107 | 94 | Food 1 | Sauce & Relish 7 | Fruits cut up and used as sauce. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 94 |
33325 | Ribes americanum P. Mill. 3358 | 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 |
33760 | Ribes triste Pallas 3397 | 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 |
34369 | Rubus canadensis L. 3444 | 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 |
34537 | Rubus idaeus ssp. strigosus (Michx.) Focke 3454 | 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 |
34711 | Rubus occidentalis L. 3461 | Iroquois 100 | p10 107 | 95 | 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 95 |
34712 | Rubus occidentalis L. 3461 | 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 |
34713 | Rubus occidentalis L. 3461 | Iroquois 100 | p10 107 | 95 | 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 95 |
34772 | Rubus odoratus L. 3462 | 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 |
34902 | Rubus pubescens var. pubescens 3468 | 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 |
34933 | Rubus sp. 3469 | Iroquois 100 | p10 107 | 95 | Food 1 | Sauce & Relish 7 | Fruits dried, soaked in sugared water, cooked and eaten 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 95 |
36718 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | 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 |
36719 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Iroquois 100 | p10 107 | 96 | Food 1 | Sauce & Relish 7 | Berries 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 |
36720 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | 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 |
41968 | Vaccinium angustifolium Ait. 4070 | 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 |
42020 | Vaccinium corymbosum L. 4074 | 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 |
42038 | Vaccinium macrocarpon Ait. 4076 | 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 |
42277 | Vaccinium oxycoccos L. 4084 | 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 |
42386 | Vaccinium sp. 4087 | 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 |
42387 | Vaccinium sp. 4087 | 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 |
43104 | Viburnum lentago L. 4132 | 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 |
43162 | Viburnum opulus var. americanum Ait. 4135 | 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 |
43498 | Vitis vulpina L. 4184 | 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 |
44416 | Zea mays L. 4244 | Iroquois 100 | w16 112 | 71 | Food 1 | Sauce & Relish 7 | Seeds used to make succotash. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
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 |
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 |
33141 | Rhus trilobata Nutt. 3352 | Isleta 101 | j31 76 | 41 | Food 1 | Sauce & Relish 7 | Sour, acid flavored fruits eaten as an appetizer or relish. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 41 |
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 |
43851 | Yucca baccata Torr. 4225 | Keres, Western 107 | swank32 79 | 74 | Food 1 | Sauce & Relish 7 | Soaked, cooked fruit made into a syrup and used as hot chocolate. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 74 |
44115 | Yucca glauca Nutt. 4230 | Keres, Western 107 | swank32 79 | 76 | Food 1 | Sauce & Relish 7 | Dried, fruit cakes made into a syrup. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 76 |
44116 | Yucca glauca Nutt. 4230 | Keres, Western 107 | swank32 79 | 74 | Food 1 | Sauce & Relish 7 | Soaked, cooked fruit make into a syrup and used as hot chocolate. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 74 |
27967 | Pinus ponderosa P.& C. Lawson 2968 | Klamath 115 | c97 66 | 89 | Food 1 | Sauce & Relish 7 | Cambium layer scraped off and eaten as a relish. | Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 89 |
38136 | Sium suave Walt. 3703 | Klamath 115 | c97 66 | 102 | Food 1 | Sauce & Relish 7 | Herbage eaten as a relish. | Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 102 |
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 |
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 |
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 |
43863 | Yucca baccata Torr. 4225 | Laguna 124 | c35 19 | 54 | Food 1 | Sauce & Relish 7 | Dried fruits dissolved in water and used as a dip. | 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 54 |
44286 | Yucca whipplei Torr. 4238 | Mahuna 131 | r54 5 | 58 | Food 1 | Sauce & Relish 7 | Stalks pit roasted and used to make a syrup. | Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 58 |
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 |
33848 | Rorippa nasturtium-aquaticum (L.) Hayek 3412 | Mendocino Indian 137 | c02 89 | 352 | Food 1 | Sauce & Relish 7 | Leaves eaten as a relish. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 352 |
41640 | Umbellularia californica (Hook. & Arn.) Nutt. 4056 | Mendocino Indian 137 | c02 89 | 349 | Food 1 | Sauce & Relish 7 | Nuts eaten as a relish. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 349 |
41641 | Umbellularia californica (Hook. & Arn.) Nutt. 4056 | Mendocino Indian 137 | c02 89 | 349 | Food 1 | Sauce & Relish 7 | Nuts used as a condiment. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 349 |
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 |
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 |
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 |
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 |
37386 | Schoenoplectus acutus var. acutus 3603 | Montana Indian 151 | b05 73 | 23 | Food 1 | Sauce & Relish 7 | Roots boiled with water and made into a syrup. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 23 |
37783 | Shepherdia argentea (Pursh) Nutt. 3657 | Montana Indian 151 | h92 30 | 57 | Food 1 | Sauce & Relish 7 | Fruits used to make a meat flavoring sauce. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 57 |
38139 | Sium suave Walt. 3703 | Montana Indian 151 | b05 73 | 24 | Food 1 | Sauce & Relish 7 | Herbage has an aromatic flavor and eaten as a relish. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 24 |
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 |
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 |
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 |
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 |
43884 | Yucca baccata Torr. 4225 | Navajo 157 | l86 121 | 31 | Food 1 | Sauce & Relish 7 | Dried fruit cakes mixed with water to make a syrup and eaten with meat and bread. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 31 |
43885 | Yucca baccata Torr. 4225 | Navajo 157 | bc41 58 | 20 | Food 1 | Sauce & Relish 7 | Fruit pulp made into cakes and mixed with water to make a syrup eaten with meat or bread. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 20 |
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 |
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 |
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 |
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 |
26681 | Physalis heterophylla Nees 2914 | Omaha 177 | g19 17 | 113 | Food 1 | Sauce & Relish 7 | Fruits made into a sauce for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
30286 | Prunus americana Marsh. 3160 | Omaha 177 | g19 17 | 87 | Food 1 | Sauce & Relish 7 | Highly valued fruit cooked as a sauce. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87 |
30558 | Prunus pumila var. besseyi (Bailey) Gleason 3175 | Omaha 177 | g19 17 | 88 | Food 1 | Sauce & Relish 7 | Fruit used to make a sauce during the fruiting season. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88 |
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 |
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 |
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 |
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 |
33564 | Ribes lacustre (Pers.) Poir. 3375 | Paiute 183 | m53 98 | 77 | Food 1 | Sauce & Relish 7 | Fruit eaten raw or boiled into a sauce. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 77 |
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 |
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 |
24850 | Opuntia sp. 2670 | 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 |
24851 | Opuntia sp. 2670 | Papago 188 | cu35 27 | 22 | Food 1 | Sauce & Relish 7 | Pulp mashed with sticks, juice squeezed, strained, boiled, strained again and used as 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 22 |
38873 | Stenocereus thurberi (Engelm.) Buxbaum 3823 | 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 |
44659 | Ziziphus obtusifolia (Hook. ex Torr. & Gray) Gray 4257 | Papago 188 | cu35 27 | 19 | Food 1 | Sauce & Relish 7 | Fruits boiled to a syrup and used for food. | 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 19 |
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 |
38884 | Stenocereus thurberi (Engelm.) Buxbaum 3823 | 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 |
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 |
26683 | Physalis heterophylla Nees 2914 | Pawnee 190 | g19 17 | 113 | Food 1 | Sauce & Relish 7 | Fruits made into a sauce for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
30291 | Prunus americana Marsh. 3160 | Pawnee 190 | g19 17 | 87 | Food 1 | Sauce & Relish 7 | Highly valued fruit cooked as a sauce. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 87 |
30560 | Prunus pumila var. besseyi (Bailey) Gleason 3175 | Pawnee 190 | g19 17 | 88 | Food 1 | Sauce & Relish 7 | Fruit used to make a sauce during the fruiting season. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 88 |
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 |
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 |
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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) );