uses
Data source: Native American Ethnobotany Database · About: NAEB
458 rows where use_subcategory = 75 sorted by id descending
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id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
32316 | Quercus oblongifolia Torr. 3277 | Pima 193 | r08 104 | 78 | Food 1 | Staple 75 | Hulls removed, acorns parched, ground into meal and used for food. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78 |
32310 | Quercus nigra L. 3276 | Choctaw 39 | bd09 118 | 8 | Food 1 | Staple 75 | Pounded acorns used as cornmeal. | Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8 |
32309 | Quercus nigra L. 3276 | Choctaw 39 | bd09 118 | 8 | Food 1 | Staple 75 | Pounded acorns boiled and made into a meal. | Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8 |
32259 | Quercus lobata N‚e 3272 | Miwok 144 | bg33 100 | 142 | Food 1 | Staple 75 | Acorns considered a staple food and used to make mush. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
32249 | Quercus lobata N‚e 3272 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32235 | Quercus kelloggii Newberry 3270 | Shasta 230 | h46 149 | 308 | Food 1 | Staple 75 | Acorns used as the basic staple. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
32221 | Quercus kelloggii Newberry 3270 | Paiute, Northern 185 | f89 50 | 52 | Food 1 | Staple 75 | Acorns ground into flour, leached and eaten. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 52 |
32217 | Quercus kelloggii Newberry 3270 | Modesse 145 | m66 109 | 223 | Food 1 | Staple 75 | Acorns used as the principal vegetable food. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 223 |
32202 | Quercus kelloggii Newberry 3270 | Luiseno 128 | s08 24 | 194 | Food 1 | Staple 75 | Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32201 | Quercus kelloggii Newberry 3270 | Luiseno 128 | s08 24 | 193 | Food 1 | Staple 75 | Acorns eaten as a staple food. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 193 |
32196 | Quercus kelloggii Newberry 3270 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32150 | Quercus garryana var. semota Jepson 3266 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
32146 | Quercus garryana Dougl. ex Hook. 3265 | Shasta 230 | h46 149 | 308 | Food 1 | Staple 75 | Acorns used as the basic staple. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
32115 | Quercus gambelii var. gambelii 3264 | San Felipe 222 | c35 19 | 47 | Food 1 | Staple 75 | Acorns ground into meal. | 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 |
32111 | Quercus gambelii var. gambelii 3264 | Laguna 124 | c35 19 | 47 | Food 1 | Staple 75 | Acorns ground into meal. | 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 |
32109 | Quercus gambelii var. gambelii 3264 | Keres, Western 107 | swank32 79 | 64 | Food 1 | Staple 75 | Acorns ground into flour. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 64 |
32103 | Quercus gambelii var. gambelii 3264 | Cochiti 43 | c35 19 | 47 | Food 1 | Staple 75 | Acorns ground into meal. | 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 |
32101 | Quercus gambelii var. gambelii 3264 | Acoma 2 | c35 19 | 47 | Food 1 | Staple 75 | Acorns ground into meal. | 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 |
32097 | Quercus gambelii Nutt. 3263 | San Felipe 222 | c35 19 | 47 | Food 1 | Staple 75 | Acorns ground into meal. | 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 |
32090 | Quercus gambelii Nutt. 3263 | Navajo, Ramah 159 | v52 18 | 22 | Food 1 | Staple 75 | Acorns eaten raw, boiled, roasted in ashes or dried, ground and cooked like corn meal. | Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 22 |
32079 | Quercus gambelii Nutt. 3263 | Laguna 124 | c35 19 | 47 | Food 1 | Staple 75 | Acorns ground into meal. | 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 |
32076 | Quercus gambelii Nutt. 3263 | Isleta 101 | j31 76 | 41 | Food 1 | Staple 75 | Acorns formerly used as a staple food. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 41 |
32063 | Quercus gambelii Nutt. 3263 | Cochiti 43 | c35 19 | 47 | Food 1 | Staple 75 | Acorns ground into meal. | 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 |
32056 | Quercus gambelii Nutt. 3263 | Acoma 2 | c35 19 | 47 | Food 1 | Staple 75 | Acorns ground into meal. | 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 |
32034 | Quercus engelmannii Greene 3261 | Luiseno 128 | s08 24 | 194 | Food 1 | Staple 75 | Stored acorns pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32015 | Quercus dumosa Nutt. 3257 | Luiseno 128 | s08 24 | 194 | Food 1 | Staple 75 | Stored acorns pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
32009 | Quercus dumosa Nutt. 3257 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31990 | Quercus douglasii Hook. & Arn. 3256 | Yana 282 | ss43 181 | 249 | Food 1 | Staple 75 | Dried acorns ground into flour. | Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 249 |
31971 | Quercus douglasii Hook. & Arn. 3256 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31961 | Quercus chrysolepis Liebm. 3255 | Shasta 230 | h46 149 | 308 | Food 1 | Staple 75 | Acorns used as the basic staple. | Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
31952 | Quercus chrysolepis Liebm. 3255 | Luiseno 128 | s08 24 | 194 | Food 1 | Staple 75 | Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
31947 | Quercus chrysolepis Liebm. 3255 | Kawaiisu 106 | z81 60 | 56 | Food 1 | Staple 75 | Acorns dried, pounded, sifted into a fine meal and leached. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
31900 | Quercus alba L. 3253 | Menominee 138 | s23 51 | 66 | Food 1 | Staple 75 | Acorns boiled, simmered to remove lye, ground, sifted, cooked in soup stock to flavor and eaten. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
31849 | Quercus agrifolia N‚e 3251 | Luiseno 128 | s08 24 | 194 | Food 1 | Staple 75 | Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
31848 | Quercus agrifolia N‚e 3251 | Luiseno 128 | s08 24 | 193 | Food 1 | Staple 75 | Acorns eaten as a staple food. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 193 |
31507 | Pteridium aquilinum (L.) Kuhn 3214 | Thompson 259 | tta90 10 | 90 | Food 1 | Staple 75 | Cooked, inner rhizome pounded into a flour and used for food. | 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 90 |
31498 | Pteridium aquilinum (L.) Kuhn 3214 | Sierra 235 | c02 89 | 304 | Food 1 | Staple 75 | Roots used as a staple food. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 304 |
31444 | Pteridium aquilinum (L.) Kuhn 3214 | Clallam 41 | f80 99 | 194 | Food 1 | Staple 75 | Rhizomes roasted, pounded into a flour and eaten. | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 194 |
30926 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Okanagon 176 | teit28 144 | 238 | Food 1 | Staple 75 | Berries used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 238 |
30918 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Montana Indian 151 | b05 73 | 19 | Food 1 | Staple 75 | Fruit used as an important ingredient in the preparation of 'pemmican.' Pemmican was made by the Sioux and other tribes by mixing certain berries, such as the buffalo berry, the choke cherry and the sarvice berry with the fat of the buffalo, pounding up the whole which was then packed away in skins. Sometimes jerked buffalo was put into an oven to render it brittle, beaten up on a skin with these berries, some marrow fat being added to give consistency, and finally packed in skin bags. This was a regular article of commerce and highly prized by the old trappers and hunters for its portability as a condensed food and for its keeping qualities. Later the flesh and tallow of the ox was substituted for that of the buffalo and is still used to some extent. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 19 |
30878 | Prunus virginiana var. demissa (Nutt.) Torr. 3182 | Cahuilla 24 | bs72 31 | 119 | Food 1 | Staple 75 | Ground pit used as a meal. | 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 119 |
30721 | Prunus virginiana L. 3181 | Blackfoot 23 | h74 26 | 104 | Food 1 | Staple 75 | Berries considered a staple. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104 |
30445 | Prunus ilicifolia (Nutt. ex Hook. & Arn.) D. Dietr. 3170 | Luiseno 128 | s08 24 | 232 | Food 1 | Staple 75 | Kernels ground into a flour and used for food. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 232 |
30166 | Prosopis velutina Woot. 3158 | Pima, Gila River 195 | r91 136 | 7 | Food 1 | Staple 75 | Fruit used as a staple food. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 7 |
30165 | Prosopis velutina Woot. 3158 | Pima, Gila River 195 | r91 136 | 5 | Food 1 | Staple 75 | Beans used to make flour. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
30148 | Prosopis velutina Woot. 3158 | Pima 193 | c35 19 | 44 | Food 1 | Staple 75 | Seeds ground into flour and eaten as a pinole. | 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 44 |
30147 | Prosopis velutina Woot. 3158 | Pima 193 | r08 104 | 74 | Food 1 | Staple 75 | Beans parched, ground and eaten as pinole. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 74 |
30111 | Prosopis velutina Woot. 3158 | Papago 188 | cu35 27 | 45 | Food 1 | Staple 75 | Beans pounded in mortars and used as a staple 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 45 |
30110 | Prosopis velutina Woot. 3158 | Papago 188 | cu35 27 | 25 | Food 1 | Staple 75 | Beans ground into flour 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 25 |
30090 | Prosopis pubescens Benth. 3156 | Pima, Gila River 195 | r91 136 | 7 | Food 1 | Staple 75 | Fruit used as a staple food. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 7 |
30089 | Prosopis pubescens Benth. 3156 | Pima, Gila River 195 | r91 136 | 5 | Food 1 | Staple 75 | Beans used to make flour. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
30085 | Prosopis pubescens Benth. 3156 | Pima 193 | c35 19 | 45 | Food 1 | Staple 75 | Beans pit roasted for several days, dried and ground into a pinole. | 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 45 |
30084 | Prosopis pubescens Benth. 3156 | Pima 193 | r08 104 | 75 | Food 1 | Staple 75 | Beans pit cooked, dried, pounded and eaten as pinole. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 75 |
30064 | Prosopis pubescens Benth. 3156 | Cahuilla 24 | bs72 31 | 118 | Food 1 | Staple 75 | Ripe pods allowed to dry or picked after fully dried and ground into meal. | 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 118 |
30063 | Prosopis pubescens Benth. 3156 | Cahuilla 24 | bs72 31 | 118 | Food 1 | Staple 75 | Pods used as one of the important food staples. | 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 118 |
30062 | Prosopis pubescens Benth. 3156 | Cahuilla 24 | bs72 31 | 118 | Food 1 | Staple 75 | Pod meal and water used to make mush. | 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 118 |
30048 | Prosopis glandulosa var. torreyana (L. Benson) M.C. Johnston 3155 | Yuma 288 | cb51 125 | 181 | Food 1 | Staple 75 | Beans dried thoroughly and pounded into meal. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 181 |
30018 | Prosopis glandulosa var. torreyana (L. Benson) M.C. Johnston 3155 | Cahuilla 24 | bs72 31 | 107 | Food 1 | Staple 75 | Pods dried and ground into a meal. | 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 107 |
30006 | Prosopis glandulosa var. glandulosa 3154 | Yuma 288 | cb51 125 | 181 | Food 1 | Staple 75 | Pods crushed or ground into a meal. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 181 |
29995 | Prosopis glandulosa var. glandulosa 3154 | Papago 188 | cb42 160 | 60 | Food 1 | Staple 75 | Fruits and seeds used for food. | Castetter, Edward F. and Willis H. Bell, 1942, Pima and Papago Indian Agriculture, Albuquerque: University of New Mexico Press. First Edition., page 60 |
29985 | Prosopis glandulosa var. glandulosa 3154 | Luiseno 128 | s08 24 | 231 | Food 1 | Staple 75 | Ground beans made into a flour and used for food in some places. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 231 |
29970 | Prosopis glandulosa var. glandulosa 3154 | Apache, Western 14 | b86 87 | 176 | Food 1 | Staple 75 | Fresh pods pounded into a flour. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 176 |
29964 | Prosopis glandulosa Torr. 3153 | Yavapai 284 | g36 48 | 257 | Food 1 | Staple 75 | Pods pulverized and made into a meal for transporting. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257 |
29950 | Prosopis glandulosa Torr. 3153 | Comanche 48 | cj40 147 | 523 | Food 1 | Staple 75 | Pods made into a meal and used for food. | Carlson, Gustav G. and Volney H. Jones, 1940, Some Notes on Uses of Plants by the Comanche Indians, Papers of the Michigan Academy of Science, Arts and Letters 25:517-542, page 523 |
29947 | Prosopis glandulosa Torr. 3153 | Apache, Mescalero 12 | b74 52 | 37 | Food 1 | Staple 75 | Beans ground into flour, mixed with other plant foods and eaten. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 37 |
28923 | Polygonum douglasii Greene 3064 | Montana Indian 151 | b05 73 | 18 | Food 1 | Staple 75 | Parched seeds made into meal. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 18 |
28718 | Pogogyne douglasii ssp. parviflora (Benth.) J.T. Howell 3034 | Yuki 287 | c02 89 | 384 | Food 1 | Staple 75 | Seeds used as a sweet, aromatic ingredient of wheat and barley pinole. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 384 |
28717 | Pogogyne douglasii ssp. parviflora (Benth.) J.T. Howell 3034 | Numlaki 170 | c02 89 | 384 | Food 1 | Staple 75 | Seeds used as a sweet, aromatic ingredient of wheat and barley pinole. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 384 |
28664 | Poa fendleriana (Steud.) Vasey 3029 | Havasupai 89 | ws85 2 | 67 | Food 1 | Staple 75 | Seeds ground and eaten as a ground or parched meal. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
28341 | Plagiobothrys fulvus var. campestris (Greene) I.M. Johnston 2991 | Mendocino Indian 137 | c02 89 | 382 | Food 1 | Staple 75 | Seeds winnowed, parched and flour eaten dry. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 382 |
28340 | Plagiobothrys fulvus var. campestris (Greene) I.M. Johnston 2991 | Mendocino Indian 137 | c02 89 | 382 | Food 1 | Staple 75 | Seeds used to make pinole. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 382 |
28322 | Piptatherum miliaceum (L.) Coss. 2985 | Paiute 183 | stew33 65 | 244 | Food 1 | Staple 75 | Roasted and ground into flour. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 244 |
28143 | Pinus sabiniana Dougl. ex Dougl. 2975 | Pomo, Kashaya 202 | gl80 40 | 92 | Food 1 | Staple 75 | Dried nut eaten whole or pounded into a flour and mixed with pinole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 92 |
28018 | Pinus ponderosa P.& C. Lawson 2968 | Okanagon 176 | teit28 144 | 239 | Food 1 | Staple 75 | Nutlets or seeds used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 239 |
28017 | Pinus ponderosa P.& C. Lawson 2968 | Okanagon 176 | teit28 144 | 239 | Food 1 | Staple 75 | Cambium layer used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 239 |
27860 | Pinus monophylla Torr. & Fr‚m. 2965 | Paiute 183 | stew33 65 | 241 | Food 1 | Staple 75 | Roasted nuts ground into flour. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 241 |
27788 | Pinus monophylla Torr. & Fr‚m. 2965 | Apache, Western 14 | b86 87 | 185 | Food 1 | Staple 75 | Used as a staple food. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 185 |
27787 | Pinus monophylla Torr. & Fr‚m. 2965 | Apache, Western 14 | b86 87 | 185 | Food 1 | Staple 75 | Nuts eaten raw, roasted or ground into flour. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 185 |
27617 | Pinus edulis Engelm. 2959 | Navajo 157 | c35 19 | 40 | Food 1 | Staple 75 | Nuts hulled, parched and ground with corn meal to make a flour. | 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 40 |
27589 | Pinus edulis Engelm. 2959 | Isleta 101 | j31 76 | 37 | Food 1 | Staple 75 | Nuts formerly used as a staple food. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 37 |
27540 | Pinus edulis Engelm. 2959 | Apache, Western 14 | b86 87 | 185 | Food 1 | Staple 75 | Used as a staple food. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 185 |
27539 | Pinus edulis Engelm. 2959 | Apache, Western 14 | b86 87 | 185 | Food 1 | Staple 75 | Nuts eaten raw, roasted or ground into flour. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 185 |
27447 | Pinus contorta Dougl. ex Loud. 2953 | Okanagon 176 | teit28 144 | 239 | Food 1 | Staple 75 | Cambium layer used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 239 |
26710 | Physalis pubescens L. 2918 | Navajo 157 | l86 121 | 17 | Food 1 | Staple 75 | Berries dried, ground into a flour and stored for winter use. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 17 |
26491 | Pholisma sonorae (Torr. ex Gray) Yatskievych 2892 | Papago 188 | cu35 27 | 17 | Food 1 | Staple 75 | Used as a staple root crop. | 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 17 |
26366 | Phaseolus vulgaris L. 2873 | Tewa 257 | rhf16 61 | 100 | Food 1 | Staple 75 | Used as a staple food. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 100 |
26353 | Phaseolus vulgaris L. 2873 | Menominee 138 | s23 51 | 69 | Food 1 | Staple 75 | Berry used as a staple article of food. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 69 |
26295 | Phaseolus acutifolius var. latifolius Freeman 2868 | Papago 188 | cu35 27 | 32 | Food 1 | Staple 75 | Used as a staple crop. | 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 32 |
26291 | Phaseolus acutifolius var. latifolius Freeman 2868 | Cocopa 44 | giff33 178 | 264 | Food 1 | Staple 75 | Parched, ground, boiled beans and unparched maize made into a meal. | Gifford, E. W., 1933, The Cocopa, University of California Publications in American Archaeology and Ethnology 31:263-270, page 264 |
26248 | Peucedanum sp. 2850 | Okanagon 176 | teit28 144 | 239 | Food 1 | Staple 75 | Growing stalks used as a principle food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 239 |
26059 | Perideridia kelloggii (Gray) Mathias 2833 | Pomo 200 | b52 96 | 86 | Food 1 | Staple 75 | Seeds used to make pinoles. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 86 |
26054 | Perideridia kelloggii (Gray) Mathias 2833 | Mendocino Indian 137 | c02 89 | 372 | Food 1 | Staple 75 | Tubers and semifleshy roots eaten as pinole. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 372 |
26046 | Perideridia gairdneri ssp. gairdneri 2832 | Pomo 200 | b52 96 | 89 | Food 1 | Staple 75 | Tubers eaten raw, cooked or used for pinole. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 89 |
26045 | Perideridia gairdneri ssp. gairdneri 2832 | Pomo 200 | b52 96 | 89 | Food 1 | Staple 75 | Seeds used for pinole. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 89 |
26024 | Perideridia gairdneri (Hook. & Arn.) Mathias 2831 | Paiute, Northern 185 | f89 50 | 43 | Food 1 | Staple 75 | Roots ground into flour. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 43 |
26006 | Perideridia gairdneri (Hook. & Arn.) Mathias 2831 | Blackfoot 23 | h74 26 | 103 | Food 1 | Staple 75 | Root considered a staple. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103 |
25501 | Parkinsonia microphylla Torr. 2747 | Papago 188 | cu35 27 | 45 | Food 1 | Staple 75 | Beans parched, sun dried, stored, ground into flour and used as a staple 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 45 |
25471 | Panicum sonorum Beal 2741 | Warihio 275 | cb51 125 | 170 | Food 1 | Staple 75 | Seeds ground into flour and seasoned with salt and sugar. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 170 |
25462 | Panicum hirticaule J. Presl 2739 | Yuma 288 | cb51 125 | 190 | Food 1 | Staple 75 | Seeds parched, winnowed and ground into flour. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 190 |
25452 | Panicum capillare L. 2738 | Hopi 95 | f96 72 | 17 | Food 1 | Staple 75 | Seeds ground and mixed with corn meal. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 17 |
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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) );