uses
Data source: Native American Ethnobotany Database · About: NAEB
229 rows where use_subcategory = 7 sorted by notes
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id | species | tribe | source | pageno | use_category | use_subcategory | notes ▼ | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
25623 | Pectis papposa Harvey & Gray 2767 | Havasupai 89 | ws85 2 | 249 | Food 1 | Sauce & Relish 7 | Fresh plant dipped in salted water and eaten with mush or cornmeal as a condiment. | 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 249 |
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 |
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 |
26666 | Physalis hederifolia var. fendleri (Gray) Cronq. 2913 | Zuni 291 | s15 6 | 70 | Food 1 | Sauce & Relish 7 | Fruit boiled in small quantities of water, crushed and used as a condiment. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 70 |
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 |
43085 | Viburnum edule (Michx.) Raf. 4130 | Thompson 259 | tta90 10 | 201 | Food 1 | Sauce & Relish 7 | Fruit made into a sauce with the seeds strained and cornstarch added. | 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 |
26670 | Physalis heterophylla Nees 2914 | Dakota 61 | g13i 91 | 362 | Food 1 | Sauce & Relish 7 | Fruit made into a sauce. | Gilmore, Melvin R., 1913, Some Native Nebraska Plants With Their Uses by the Dakota, Collections of the Nebraska State Historical Society 17:358-70, page 362 |
30250 | Prunus americana Marsh. 3160 | Dakota 61 | g13i 91 | 364 | Food 1 | Sauce & Relish 7 | Fruit made into a sauce. | Gilmore, Melvin R., 1913, Some Native Nebraska Plants With Their Uses by the Dakota, Collections of the Nebraska State Historical Society 17:358-70, page 364 |
43805 | Yucca baccata Torr. 4225 | Apache, Western 14 | b86 87 | 182 | Food 1 | Sauce & Relish 7 | Fruit pounded together to make gravy. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 182 |
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 |
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 |
30553 | Prunus pumila var. besseyi (Bailey) Gleason 3175 | Dakota 61 | 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 |
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 |
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 |
30562 | Prunus pumila var. besseyi (Bailey) Gleason 3175 | Ponca 205 | 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 |
30772 | Prunus virginiana L. 3181 | Cree, Woodlands 58 | l85 47 | 53 | Food 1 | Sauce & Relish 7 | Fruit used to make pancake syrup. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 53 |
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 |
30866 | Prunus virginiana L. 3181 | Thompson 259 | tta90 10 | 264 | Food 1 | Sauce & Relish 7 | Fruit used to make 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 264 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
26671 | Physalis heterophylla Nees 2914 | Dakota 61 | 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 |
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 |
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 |
26685 | Physalis heterophylla Nees 2914 | Ponca 205 | 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 |
43801 | Yucca baccata Torr. 4225 | Apache, Mescalero 12 | b74 52 | 33 | Food 1 | Sauce & Relish 7 | Fruits made into a syrup and placed on fruits before drying. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 33 |
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 |
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 |
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 |
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 |
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 |
36882 | Sambucus racemosa var. racemosa 3569 | Hoh 94 | r36 77 | 69 | Food 1 | Sauce & Relish 7 | Fruits used to make a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 69 |
36905 | Sambucus racemosa var. racemosa 3569 | Quileute 209 | r36 77 | 69 | Food 1 | Sauce & Relish 7 | Fruits used to make a sauce. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 69 |
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 |
33469 | Ribes divaricatum Dougl. 3368 | Bella Coola 21 | t73 53 | 206 | Food 1 | Sauce & Relish 7 | Green berries boiled into a thick sauce and used for food. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 206 |
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 |
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 |
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 |
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 |
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 |
30251 | Prunus americana Marsh. 3160 | Dakota 61 | 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 |
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 |
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 |
30295 | Prunus americana Marsh. 3160 | Ponca 205 | 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 |
30300 | Prunus americana Marsh. 3160 | Winnebago 280 | 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 |
33921 | Rosa acicularis Lindl. 3417 | Thompson 259 | tta90 10 | 267 | Food 1 | Sauce & Relish 7 | Hips used to make syrup. The hips could be dried and stored to make tea. | 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 267 |
34252 | Rosa woodsii Lindl. 3434 | Thompson 259 | tta90 10 | 267 | Food 1 | Sauce & Relish 7 | Hips used to make syrup. The hips could be dried and stored to make tea. | 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 267 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
29699 | Porphyra abbottae Krishnamurthy 3108 | Haisla and Hanaksiala 87 | c93 14 | 131 | Food 1 | Sauce & Relish 7 | Plant dried, crushed and sprinkled on various foods as a condiment. | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 131 |
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 |
25608 | Pectis angustifolia Torr. 2766 | Havasupai 89 | ws85 2 | 74 | Food 1 | Sauce & Relish 7 | Plant used as a condiment. | 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 |
44177 | Yucca glauca Nutt. 4230 | Southwest Indians 248 | bc41 58 | 14 | Food 1 | Sauce & Relish 7 | Pods boiled in water and made into pickles. | 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 14 |
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 |
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 |
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 |
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 |
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 |
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 |
38346 | Solanum triflorum Nutt. 3728 | Zuni 291 | s15 6 | 71 | Food 1 | Sauce & Relish 7 | Ripe fruit boiled, ground, mixed with ground chile & salt & eaten as a condiment with mush or bread. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 71 |
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 |
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 |
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 |
33867 | Rosa acicularis Lindl. 3417 | Alaska Native 4 | h53 132 | 89 | Food 1 | Sauce & Relish 7 | Rose hip juice used to make syrups. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89 |
33868 | Rosa acicularis Lindl. 3417 | Alaska Native 4 | h53 132 | 89 | Food 1 | Sauce & Relish 7 | Rose hip pulp, with seeds and skins removed, used to make ketchups. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 89 |
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 |
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 |
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 |
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 |
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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) );