uses
Data source: Native American Ethnobotany Database · About: NAEB
229 rows where use_subcategory = 7 sorted by id descending
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id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
44675 | Ziziphus obtusifolia var. canescens (Gray) M.C. Johnston 4258 | Pima 193 | c49 11 | 50 | Food 1 | Sauce & Relish 7 | Berries boiled and used to make a syrup. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 50 |
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 |
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 |
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 |
44268 | Yucca torreyi Shafer 4237 | Apache 10 | bc41 58 | 18 | Food 1 | Sauce & Relish 7 | Baked fruit pounded to a pulp, drained and juice poured over cakes. | 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 18 |
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 |
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 |
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 |
43989 | Yucca baccata Torr. 4225 | Zuni 291 | c35 19 | 54 | Food 1 | Sauce & Relish 7 | Flesh cooked, made into pats, sun dried and mixed with water to form 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 54 |
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 |
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 |
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 |
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 |
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 |
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 |
43784 | Yucca baccata Torr. 4225 | Apache 10 | bc41 58 | 18 | Food 1 | Sauce & Relish 7 | Baked fruit pounded to a pulp, drained and juice poured over cakes. | 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 18 |
43778 | Yucca baccata Torr. 4225 | Acoma 2 | 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 |
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 |
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 |
43142 | Viburnum opulus var. americanum Ait. 4135 | Chippewa 38 | gil33 15 | 141 | Food 1 | Sauce & Relish 7 | Fresh and dried fruits used as an acid sauce. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 141 |
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 |
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 |
43051 | Viburnum edule (Michx.) Raf. 4130 | Eskimo, Inupiat 72 | j83 54 | 106 | Food 1 | Sauce & Relish 7 | Berries used to make catsup, syrup, juice, jam or jelly. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 106 |
42448 | Vaccinium vitis-idaea L. 4089 | Eskimo, Inupiat 72 | j83 54 | 86 | Food 1 | Sauce & Relish 7 | Whole or mashed berries used cooked or raw, whipped with fat and made into a sauce. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 86 |
42447 | Vaccinium vitis-idaea L. 4089 | Eskimo, Inupiat 72 | j83 54 | 86 | Food 1 | Sauce & Relish 7 | Berries boiled with sugar, water and flour into a topping for hotcakes or bread. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 86 |
42446 | Vaccinium vitis-idaea L. 4089 | Eskimo, Inupiat 72 | j83 54 | 86 | Food 1 | Sauce & Relish 7 | Berries boiled with sugar, water and flour and eaten with meats. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 86 |
42445 | Vaccinium vitis-idaea L. 4089 | Eskimo, Inupiat 72 | j83 54 | 86 | Food 1 | Sauce & Relish 7 | Berries boiled with dried fruit & eaten with meat or used as topping for ice cream, yogurt or cake. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 86 |
42435 | Vaccinium vitis-idaea L. 4089 | Alaska Native 4 | h53 132 | 109 | Food 1 | Sauce & Relish 7 | Berries cooked as a sauce. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 109 |
42419 | Vaccinium uliginosum L. 4088 | Eskimo, Inupiat 72 | j83 54 | 78 | Food 1 | Sauce & Relish 7 | Berry pudding used as a topping for hotcakes, bread or desserts. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 78 |
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 |
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 |
42341 | Vaccinium parvifolium Sm. 4085 | Quileute 209 | r36 77 | 68 | Food 1 | Sauce & Relish 7 | Berries 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 68 |
42316 | Vaccinium parvifolium Sm. 4085 | Hoh 94 | r36 77 | 68 | Food 1 | Sauce & Relish 7 | Berries 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 68 |
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 |
42267 | Vaccinium oxycoccos L. 4084 | Eskimo, Inupiat 72 | j83 54 | 104 | Food 1 | Sauce & Relish 7 | Whole or mashed berries used cooked or raw, whipped with fat and made into a sauce. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42266 | Vaccinium oxycoccos L. 4084 | Eskimo, Inupiat 72 | j83 54 | 104 | Food 1 | Sauce & Relish 7 | Berries boiled with sugar, water and flour into a topping for hotcakes or bread. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42265 | Vaccinium oxycoccos L. 4084 | Eskimo, Inupiat 72 | j83 54 | 104 | Food 1 | Sauce & Relish 7 | Berries boiled with sugar, water and flour and eaten with meats. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42264 | Vaccinium oxycoccos L. 4084 | Eskimo, Inupiat 72 | j83 54 | 104 | Food 1 | Sauce & Relish 7 | Berries boiled with dried fruit & eaten with meat or used as topping for ice cream, yogurt or cake. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42239 | Vaccinium ovatum Pursh 4083 | Quileute 209 | r36 77 | 67 | Food 1 | Sauce & Relish 7 | Berries 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 |
42219 | Vaccinium ovatum Pursh 4083 | Hoh 94 | r36 77 | 67 | Food 1 | Sauce & Relish 7 | Berries 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 |
42200 | Vaccinium ovalifolium Sm. 4082 | Quileute 209 | r36 77 | 68 | Food 1 | Sauce & Relish 7 | Berries 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 68 |
42165 | Vaccinium ovalifolium Sm. 4082 | Hoh 94 | r36 77 | 68 | Food 1 | Sauce & Relish 7 | Berries 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 68 |
42134 | Vaccinium myrtilloides Michx. 4079 | Quileute 209 | r36 77 | 67 | Food 1 | Sauce & Relish 7 | Berries 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 |
42122 | Vaccinium myrtilloides Michx. 4079 | Hoh 94 | r36 77 | 67 | Food 1 | Sauce & Relish 7 | Berries 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 |
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 |
42025 | Vaccinium deliciosum Piper 4075 | Quileute 209 | r36 77 | 67 | Food 1 | Sauce & Relish 7 | Berries 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 |
42022 | Vaccinium deliciosum Piper 4075 | Hoh 94 | r36 77 | 67 | Food 1 | Sauce & Relish 7 | Berries 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 |
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 |
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 |
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 |
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 |
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 |
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 |
38591 | Sorghum bicolor ssp. bicolor 3765 | Hopi 95 | w39 37 | 66 | Food 1 | Sauce & Relish 7 | Used as a sweet syrup. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 66 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
36642 | Sambucus nigra ssp. canadensis (L.) R. Bolli 3566 | Cahuilla 24 | bs72 31 | 138 | Food 1 | Sauce & Relish 7 | Berries cooked into a rich sauce. | 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 138 |
35077 | Rubus ursinus Cham. & Schlecht. 3472 | Pomo, Kashaya 202 | gl80 40 | 22 | Food 1 | Sauce & Relish 7 | Fresh berries mashed as topping for ice cream. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22 |
35076 | Rubus ursinus Cham. & Schlecht. 3472 | Pomo, Kashaya 202 | gl80 40 | 22 | Food 1 | Sauce & Relish 7 | Berries cooked as sauce for dumplings. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
33878 | Rosa acicularis Lindl. 3417 | Eskimo, Inupiat 72 | j83 54 | 101 | Food 1 | Sauce & Relish 7 | Used to make syrup. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 101 |
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 |
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 |
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 |
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 |
33756 | Ribes triste Pallas 3397 | Eskimo, Inupiat 72 | j83 54 | 105 | Food 1 | Sauce & Relish 7 | Berries mixed with rosehips and highbush cranberries and boiled into a catsup or syrup. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 105 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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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) );