uses
Data source: Native American Ethnobotany Database · About: NAEB
244 rows where use_subcategory = 86
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id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
440 | Acer glabrum Torr. 23 | Blackfoot 23 | h74 26 | 100 | Food 1 | Spice 86 | Dried, crushed leaves used to spice stored meat. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
484 | Acer macrophyllum Pursh 26 | Cowichan 52 | tb71 23 | 77 | Food 1 | Spice 86 | Leaves used in steaming pits to flavor deer, seal or porpoise meat. | Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77 |
512 | Acer macrophyllum Pursh 26 | Saanich 215 | tb71 23 | 77 | Food 1 | Spice 86 | Leaves used in steaming pits to flavor deer, seal or porpoise meat. | Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77 |
1696 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Acoma 2 | c35 19 | 34 | Food 1 | Spice 86 | Leaves used for flavoring. | 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 34 |
1699 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Keres, Western 107 | swank32 79 | 24 | Food 1 | Spice 86 | Leaves mixed with meat for seasoning. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 24 |
1700 | Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders 86 | Laguna 124 | c35 19 | 34 | Food 1 | Spice 86 | Leaves used for flavoring. | 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 34 |
2066 | Allium canadense L. 138 | Meskwaki 139 | smith28 21 | 262 | Food 1 | Spice 86 | Dried bulb used for seasoning. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 262 |
2070 | Allium canadense var. mobilense (Regel) Ownbey 139 | Dakota 61 | g19 17 | 71 | Food 1 | Spice 86 | Bulbs used as a flavor for meat and soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2073 | Allium canadense var. mobilense (Regel) Ownbey 139 | Omaha 177 | g19 17 | 71 | Food 1 | Spice 86 | Bulbs used as a flavor for meat and soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2076 | Allium canadense var. mobilense (Regel) Ownbey 139 | Pawnee 190 | g19 17 | 71 | Food 1 | Spice 86 | Bulbs used as a flavor for meat and soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2079 | Allium canadense var. mobilense (Regel) Ownbey 139 | Ponca 205 | g19 17 | 71 | Food 1 | Spice 86 | Bulbs used as a flavor for meats and soups. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2082 | Allium canadense var. mobilense (Regel) Ownbey 139 | Winnebago 280 | g19 17 | 71 | Food 1 | Spice 86 | Bulbs used as a flavor for meat and soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2100 | Allium cernuum Roth 141 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Onions used to flavor soups and gravies. | 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 47 |
2103 | Allium cernuum Roth 141 | Blackfoot 23 | j87 146 | 23 | Food 1 | Spice 86 | Bulbs and leaves used as flavoring. | Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 23 |
2124 | Allium cernuum Roth 141 | Hopi 95 | w39 37 | 70 | Food 1 | Spice 86 | Used for flavoring before the introduction of the cultivated onion. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70 |
2142 | Allium cernuum Roth 141 | Navajo 157 | l86 121 | 29 | Food 1 | Spice 86 | Leaves finely chopped and used like chives in salads or sauces. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29 |
2163 | Allium cernuum Roth 141 | Shuswap 233 | palmer75 92 | 54 | Food 1 | Spice 86 | Bulbs used to flavor dried salmon heated with dried bread on an open fire. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 54 |
2170 | Allium cernuum var. obtusum Cockerell ex J.F. Macbr. 142 | Blackfoot 23 | m09 42 | 278 | Food 1 | Spice 86 | Bulbs used for flavoring. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278 |
2181 | Allium drummondii Regel 145 | Cheyenne 33 | g72 39 | 171 | Food 1 | Spice 86 | Boiled with meat, when salt scarce, to flavor the food. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 171 |
2186 | Allium falcifolium Hook. & Arn. 146 | Shoshoni 232 | m90 111 | 14 | Food 1 | Spice 86 | Bulbs used for seasoning. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 14 |
2188 | Allium geyeri S. Wats. 147 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Onions used to flavor soups and gravies. | 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 47 |
2190 | Allium geyeri S. Wats. 147 | Hopi 95 | w39 37 | 70 | Food 1 | Spice 86 | Used for flavoring before the introduction of the cultivated onion. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70 |
2194 | Allium geyeri var. tenerum M.E. Jones 148 | Keres, Western 107 | swank32 79 | 25 | Food 1 | Spice 86 | Bulbs used largely for seasoning. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 25 |
2195 | Allium geyeri var. tenerum M.E. Jones 148 | Pueblo 207 | c35 19 | 15 | Food 1 | Spice 86 | Bulbs used for seasoning. | 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 15 |
2211 | Allium sativum L. 157 | Algonquin, Tete-de-Boule 8 | ray45 113 | 118 | Food 1 | Spice 86 | Bulbs mixed with food and eaten. | Raymond, Marcel., 1945, Notes Ethnobotaniques Sur Les Tete-De-Boule De Manouan, Contributions de l'Institut botanique l'Universite de Montreal 55:113-134, page 118 |
2224 | Allium schoenoprasum L. 158 | Cree, Woodlands 58 | l85 47 | 26 | Food 1 | Spice 86 | Leaves added to boiled fish for flavor. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 26 |
2226 | Allium schoenoprasum L. 158 | Eskimo, Inuktitut 71 | w78 64 | 182 | Food 1 | Spice 86 | Used as a soup condiment. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 182 |
2235 | Allium schoenoprasum var. sibiricum (L.) Hartman 159 | Cheyenne 33 | g72 39 | 171 | Food 1 | Spice 86 | Boiled with meat, when salt scarce, to flavor the food. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 171 |
2255 | Allium sp. 160 | Blackfoot 23 | h74 26 | 100 | Food 1 | Spice 86 | Bulbs used to spice soup made of wheat and marrow. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2302 | Allium unifolium Kellogg 164 | Pomo 200 | b52 96 | 89 | Food 1 | Spice 86 | Bulbs cooked with other bulbs as a seasoning. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 89 |
2305 | Allium validum S. Wats. 165 | Cahuilla 24 | bs72 31 | 37 | Food 1 | Spice 86 | Bulbs used as a flavoring ingredient for other foods. | 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 37 |
2638 | Alnus sp. 174 | Paiute 183 | m53 98 | 64 | Food 1 | Spice 86 | Wood used to smoke deer meat when a smoke flavor was not wanted. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 64 |
3047 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Spice 86 | Berry juice used to marinate other foods. | 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 253 |
3076 | Amelanchier alnifolia var. semiintegrifolia (Hook.) C.L. Hitchc. 207 | Chehalis 31 | g73 25 | 38 | Food 1 | Spice 86 | Fruits dried and used as seasoning in soup or with meats. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 38 |
3419 | Angelica arguta Nutt. 258 | Shuswap 233 | palmer75 92 | 56 | Food 1 | Spice 86 | Young stems eaten and used to flavor salmon heated with dried bread over an open fire. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 56 |
3715 | Apium sp. 292 | Shoshoni 232 | m90 111 | 29 | Food 1 | Spice 86 | Steeped seeds added to dishes for flavoring. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 29 |
4553 | Arctostaphylos uva-ursi (L.) Spreng. 347 | Chippewa 38 | d28 4 | 318 | Food 1 | Spice 86 | Berries cooked with meat to season the broth. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318 |
4938 | Arnoglossum atriplicifolium (L.) H.E. Robins. 381 | Cherokee 32 | hc75 1 | 58 | Food 1 | Spice 86 | Powdered leaves used as seasoning. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 58 |
5180 | Artemisia dracunculus L. 395 | Shoshoni 232 | m90 111 | 29 | Food 1 | Spice 86 | Steeped seeds added to dishes for flavoring. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 29 |
5237 | Artemisia frigida Willd. 397 | Blackfoot 23 | h74 26 | 101 | Food 1 | Spice 86 | Crushed leaves mixed with stored meat to maintain a good odor. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101 |
5269 | Artemisia frigida Willd. 397 | Hopi 95 | vest40 126 | 167 | Food 1 | Spice 86 | Used with sweet corn when roasting. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 167 |
5328 | Artemisia ludoviciana Nutt. 399 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Sage used to flavor meats. | 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 47 |
5605 | Artemisia tridentata Nutt. 407 | Apache, White Mountain 15 | r29 45 | 155 | Food 1 | Spice 86 | Used as a seasoning. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 155 |
5977 | Asarum canadense L. 421 | Chippewa 38 | d28 4 | 318 | Food 1 | Spice 86 | Root used as an appetizer in all cooked foods. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318 |
6029 | Asarum canadense L. 421 | Meskwaki 139 | smith28 21 | 255 | Food 1 | Spice 86 | Root used as seasoning for mud catfish, to destroy the mud taste and to render them palatable. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255 |
6030 | Asarum canadense L. 421 | Meskwaki 139 | smith28 21 | 255 | Food 1 | Spice 86 | Root used to cook with an animal that had died, to remove the danger of ptomaine poisoning. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255 |
6038 | Asarum canadense L. 421 | Ojibwa 173 | smith32 20 | 397 | Food 1 | Spice 86 | Roots processed in lye water and used to season food and take muddy taste away from fish. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
6040 | Asarum canadense L. 421 | Potawatomi 206 | smith33 43 | 96 | Food 1 | Spice 86 | Root flavored meat or fish and rendered otherwise inedible food, palatable. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 96 |
6379 | Asclepias viridiflora Raf. 449 | Blackfoot 23 | h74 26 | 101 | Food 1 | Spice 86 | Plant used to spice soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101 |
6551 | Astragalus sp. 496 | Cahuilla 24 | bs72 31 | 44 | Food 1 | Spice 86 | Pounded seeds mixed with other foods and used as a spice. | 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 44 |
6566 | Astragalus sp. 496 | Shoshoni 232 | m90 111 | 29 | Food 1 | Spice 86 | Steeped seeds added to dishes for flavoring. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 29 |
6605 | Atriplex argentea Nutt. 501 | Pueblo 207 | c35 19 | 18 | Food 1 | Spice 86 | Boiled alone or with plant products and meats for flavoring. | 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 18 |
6606 | Atriplex argentea Nutt. 501 | Pueblo 207 | c35 19 | 18 | Food 1 | Spice 86 | Boiled alone or with plant products and meats for flavoring. | 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 18 |
6646 | Atriplex canescens (Pursh) Nutt. 503 | Navajo, Ramah 159 | v52 18 | 24 | Food 1 | Spice 86 | Leaves placed on coals in pit for roasting corn, to impart a salty taste. | 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 24 |
6659 | Atriplex confertifolia (Torr. & Fr‚m.) S. Wats. 504 | Hopi 95 | c74 82 | 293 | Food 1 | Spice 86 | Plant used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 293 |
6669 | Atriplex coronata S. Wats. 505 | Pima 193 | r08 104 | 69 | Food 1 | Spice 86 | Plants boiled with other foods for their salty flavor. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69 |
6672 | Atriplex elegans (Moq.) D. Dietr. 506 | Pima 193 | r08 104 | 69 | Food 1 | Spice 86 | Plants boiled with other foods for their salty flavor. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69 |
6694 | Atriplex nuttallii S. Wats. 509 | Pima 193 | c35 19 | 18 | Food 1 | Spice 86 | Young stems and flower heads used as flavoring. | 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 18 |
6698 | Atriplex obovata Moq. 510 | Hopi 95 | c74 82 | 293 | Food 1 | Spice 86 | Plant used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 293 |
6722 | Atriplex serenana A. Nels. 516 | Pima 193 | r08 104 | 69 | Food 1 | Spice 86 | Plants boiled with other foods for their salty flavor. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69 |
6738 | Atriplex wrightii S. Wats. 520 | Papago 188 | cu35 27 | 15 | Food 1 | Spice 86 | Branches used as seasoning in cooking or in pit baking. | 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 15 |
7052 | Berlandiera lyrata Benth. 570 | Acoma 2 | c35 19 | 19 | Food 1 | Spice 86 | Flowers mixed with sausage as seasoning. | 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 |
7055 | Berlandiera lyrata Benth. 570 | Keres, Western 107 | swank32 79 | 33 | Food 1 | Spice 86 | Flowers mixed with sausage as seasoning. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 33 |
7056 | Berlandiera lyrata Benth. 570 | Laguna 124 | c35 19 | 19 | Food 1 | Spice 86 | Flowers mixed with sausage as seasoning. | 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 |
7375 | Blechnum spicant (L.) Sm. 592 | Makah 133 | g83 3 | 219 | Food 1 | Spice 86 | Fronds used for flavor in cooking by placing them under the items to be cooked. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 219 |
7491 | Brassica nigra (L.) W.D.J. Koch 618 | Hoh 94 | r36 77 | 61 | Food 1 | Spice 86 | Used for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
7505 | Brassica nigra (L.) W.D.J. Koch 618 | Quileute 209 | r36 77 | 61 | Food 1 | Spice 86 | Used for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
7696 | Calocedrus decurrens (Torr.) Florin 667 | Round Valley Indian 214 | c02 89 | 306 | Food 1 | Spice 86 | Dense leaflets used as flavoring in leaching acorn meal. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 306 |
7958 | Capsella bursa-pastoris (L.) Medik. 723 | Cherokee 32 | w77 161 | 253 | Food 1 | Spice 86 | Mixed into other greens for flavoring. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
7977 | Capsicum annuum L. 724 | Hopi 95 | w39 37 | 88 | Food 1 | Spice 86 | Dried peppers crushed and used as flavoring for food. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 88 |
7991 | Capsicum annuum var. annuum 725 | Navajo, Ramah 159 | v52 18 | 42 | Food 1 | Spice 86 | Pepper used extensively as a condiment in soups and stews. | 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 42 |
7993 | Capsicum annuum var. annuum 725 | Papago 188 | cu35 27 | 19 | Food 1 | Spice 86 | Berries used as a seasoning. | 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 |
7994 | Capsicum annuum var. annuum 725 | Pima 193 | cb42 160 | 121 | Food 1 | Spice 86 | Used for seasoning. | Castetter, Edward F. and Willis H. Bell, 1942, Pima and Papago Indian Agriculture, Albuquerque: University of New Mexico Press. First Edition., page 121 |
8256 | Carum carvi L. 761 | Cree, Woodlands 58 | l85 47 | 34 | Food 1 | Spice 86 | Seeds added as a flavoring to 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 34 |
8398 | Carya sp. 769 | Cherokee 32 | perry75 86 | 40 | Food 1 | Spice 86 | Wood ash, salt and black pepper used to cure pork. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40 |
8434 | Castanea dentata (Marsh.) Borkh. 774 | Iroquois 100 | p10 107 | 99 | Food 1 | Spice 86 | Meats dried, pounded into flour and mixed with bread for flavoring. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
8795 | Celtis occidentalis L. 824 | Dakota 61 | g19 17 | 76 | Food 1 | Spice 86 | Berries used to flavor meat. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 76 |
8796 | Celtis occidentalis L. 824 | Dakota 61 | g13i 91 | 362 | Food 1 | Spice 86 | Dried fruit pounded to make a condiment used for seasoning meat in cooking. | 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 |
8989 | Cetraria crispa (Ach.) Nyl. 846 | Eskimo, Inuktitut 71 | w78 64 | 183 | Food 1 | Spice 86 | Used as a soup condiment. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 183 |
9375 | Chenopodium album L. 894 | Cherokee 32 | w77 161 | 253 | Food 1 | Spice 86 | Young growth mixed with mustard leaves, morning glory leaves or potato leaves for flavoring. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
9492 | Chenopodium fremontii S. Wats. 899 | Hopi 95 | c74 82 | 300 | Food 1 | Spice 86 | Leaves used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 300 |
9802 | Chrysothamnus viscidiflorus (Hook.) Nutt. 935 | Hopi 95 | c74 82 | 302 | Food 1 | Spice 86 | Plant used as a herb. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 302 |
10320 | Cleome serrulata Pursh 1026 | Navajo 157 | h56 141 | 149 | Food 1 | Spice 86 | Used as a seasoning. | Hocking, George M., 1956, Some Plant Materials Used Medicinally and Otherwise by the Navaho Indians in the Chaco Canyon, New Mexico, El Palacio 56:146-165, page 149 |
10741 | Coriandrum sativum L. 1086 | Hopi 95 | w39 37 | 86 | Food 1 | Spice 86 | Used as flavoring in cooking. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 86 |
10743 | Coriandrum sativum L. 1086 | Keresan 108 | w45 90 | 560 | Food 1 | Spice 86 | Seeds used to flavor soups and stews. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560 |
11133 | Cornus sericea ssp. sericea 1102 | Shuswap 233 | palmer75 92 | 61 | Food 1 | Spice 86 | Scraped wood, tasted like salt, used for barbecuing meat. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 61 |
11562 | Cucumis melo L. 1157 | Keresan 108 | w45 90 | 560 | Food 1 | Spice 86 | Seeds ground on metate to remove the hulls & used to flavor various foods, especially rabbit stews. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560 |
11649 | Cucurbita maxima Duchesne 1162 | Navajo, Ramah 159 | v52 18 | 46 | Food 1 | Spice 86 | Blossoms used as seasoning for soup. | 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 46 |
11727 | Cucurbita pepo L. 1164 | Navajo, Ramah 159 | v52 18 | 47 | Food 1 | Spice 86 | Blossoms used as seasoning for soup. | 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 47 |
11812 | Cymopterus acaulis (Pursh) Raf. 1180 | Navajo 157 | l86 121 | 28 | Food 1 | Spice 86 | Dried plant used as an herb for mutton stew. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 28 |
11813 | Cymopterus acaulis var. fendleri (Gray) Goodrich 1181 | Apache, Chiricahua & Mescalero 11 | co36 95 | 48 | Food 1 | Spice 86 | Leaves used with other green plant parts to flavor soups and meats. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 48 |
11818 | Cymopterus acaulis var. fendleri (Gray) Goodrich 1181 | Navajo 157 | steg41 119 | 221 | Food 1 | Spice 86 | Leaves used as a seasoning for corn meal mush, gruel and boiled meat. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
11846 | Cymopterus purpureus S. Wats. 1189 | Navajo 157 | e44 74 | 67 | Food 1 | Spice 86 | Plant used as a potherb in seasoning mush and soup. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 67 |
12016 | Dalea lasiathera Gray 1224 | Zuni 291 | s15 6 | 69 | Food 1 | Spice 86 | Flowers crushed by hand and sprinkled into meat stew as a flavoring after cooking. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
12046 | Dasiphora floribunda (Pursh) Kartesz 1234 | Blackfoot 23 | h74 26 | 104 | Food 1 | Spice 86 | Leaves mixed with dried meat as a deodorant and spice. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104 |
12346 | Descurainia pinnata (Walt.) Britt. 1271 | Cahuilla 24 | bs72 31 | 66 | Food 1 | Spice 86 | Ground seeds used to flavor soups or used as a condiment with corn. | 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 66 |
12349 | Descurainia pinnata (Walt.) Britt. 1271 | Hopi 95 | c74 82 | 310 | Food 1 | Spice 86 | Plant used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 310 |
12628 | Distichlis spicata (L.) Greene 1319 | Cahuilla 24 | bs72 31 | 66 | Food 1 | Spice 86 | Leaves burned into ashes to remove the salt and used as a condiment. | 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 66 |
12667 | Dracocephalum parviflorum Nutt. 1330 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Leaves used as flavoring. | 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 47 |
13105 | Encelia frutescens var. resinosa M.E. Jones ex Blake 1396 | Navajo, Kayenta 158 | wh51 106 | 47 | Food 1 | Spice 86 | Used as a seasoning for broth. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 47 |
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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) );