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 |
---|---|---|---|---|---|---|---|---|
13657 | Ericameria nauseosa ssp. nauseosa var. nauseosa 1454 | Kawaiisu 106 | z81 60 | 20 | Food 1 | Spice 86 | Sharpened twig, stripped of bark and leaves, threaded with pinyon nuts to improve their flavor. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 20 |
14042 | Eriogonum hookeri S. Wats. 1511 | Hopi 95 | vest40 126 | 160 | Food 1 | Spice 86 | Boiled with mush for flavor. | 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 160 |
14556 | Eupatorium purpureum L. 1582 | Cherokee 32 | perry75 86 | 33 | Food 1 | Spice 86 | Root ash used as salt. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 33 |
14954 | Fragaria vesca ssp. californica (Cham. & Schlecht.) Staudt 1639 | Thompson 259 | steed28 33 | 478 | Food 1 | Spice 86 | Flowers and stems used to flavor roots. | Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 478 |
15347 | Fritillaria affinis var. affinis 1666 | Thompson 259 | tta90 10 | 125 | Food 1 | Spice 86 | Bulbs used in flavoring soups. | 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 125 |
15594 | Gaultheria procumbens L. 1702 | Chippewa 38 | gil33 15 | 138 | Food 1 | Spice 86 | Leaves used as a cooking flavor. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 138 |
15629 | Gaultheria shallon Pursh 1703 | Hesquiat 92 | te82 41 | 65 | Food 1 | Spice 86 | Branches, with leaves attached, layered between fishheads and fish for flavoring. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 65 |
15650 | Gaultheria shallon Pursh 1703 | Makah 133 | g83 3 | 299 | Food 1 | Spice 86 | Leaves steamed with halibut heads for flavoring. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 299 |
15651 | Gaultheria shallon Pursh 1703 | Makah 133 | g83 3 | 299 | Food 1 | Spice 86 | Leaves used to flavor smoked fish. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 299 |
15663 | Gaultheria shallon Pursh 1703 | Nitinaht 166 | ttco83 101 | 104 | Food 1 | Spice 86 | Branches and leaves used in steam cooking pits to flavor the cooking food. | Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 104 |
15852 | Geranium viscosissimum Fisch. & C.A. Mey. ex C.A. Mey. 1730 | Blackfoot 23 | h74 26 | 103 | Food 1 | Spice 86 | Leaves kept in food storage bags to mask the spoiling of the contents. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103 |
16457 | Hedeoma nana (Torr.) Briq. 1805 | 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 |
16458 | Hedeoma nana (Torr.) Briq. 1805 | Isleta 101 | j31 76 | 31 | Food 1 | Spice 86 | Leaves chewed for the mint flavor. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 31 |
17467 | Humulus lupulus var. neomexicanus A. Nels. & Cockerell 1922 | Apache, Chiricahua & Mescalero 11 | co36 95 | 51 | Food 1 | Spice 86 | Flower used to flavor drinks and make them stronger. | 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 51 |
17468 | Humulus lupulus var. neomexicanus A. Nels. & Cockerell 1922 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Hops boiled and used to flavor wheat flour and potatoes. | 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 |
18609 | Juniperus monosperma (Engelm.) Sarg. 2058 | Acoma 2 | c35 19 | 31 | Food 1 | Spice 86 | Fruits used to season meats. | 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 31 |
18659 | Juniperus monosperma (Engelm.) Sarg. 2058 | Keres, Western 107 | swank32 79 | 48 | Food 1 | Spice 86 | Berries used to season meat. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 48 |
18672 | Juniperus monosperma (Engelm.) Sarg. 2058 | Laguna 124 | c35 19 | 31 | Food 1 | Spice 86 | Fruits used to season meats. | 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 31 |
19077 | Juniperus sp. 2063 | Apache, Western 14 | b86 87 | 187 | Food 1 | Spice 86 | Ashes mixed with corn mush for color and flavor. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187 |
19166 | Juniperus virginiana L. 2064 | Lakota 125 | k90 156 | 30 | Food 1 | Spice 86 | Berries crushed and used to flavor soups, meats and stews. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 30 |
19873 | Ledum palustre L. 2126 | Tanana, Upper 255 | k85 36 | 16 | Food 1 | Spice 86 | Leaves used as a spice for strong tasting meat. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 16 |
19880 | Ledum palustre ssp. decumbens (Ait.) Hult‚n 2127 | Eskimo, Alaska 67 | aa80 152 | 37 | Food 1 | Spice 86 | Sprigs added to tea to give it flavor. | Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 37 |
20238 | Ligusticum scoticum L. 2181 | Anticosti 9 | r46 150 | 67 | Food 1 | Spice 86 | Used to season fish or salads. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 67 |
20240 | Ligusticum scoticum L. 2181 | Eskimo, Inupiat 72 | j83 54 | 13 | Food 1 | Spice 86 | Leaves used as a spice for soups. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 13 |
20268 | Lilium columbianum hort. ex Baker 2184 | Okanagan-Colville 175 | tbk80 32 | 46 | Food 1 | Spice 86 | Bulbs dried into cakes and used as seasoning in meat soups. | Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 46 |
20284 | Lilium columbianum hort. ex Baker 2184 | Thompson 259 | tta90 10 | 126 | Food 1 | Spice 86 | Thick, scaly bulbs eaten mainly as a condiment or cooked with food to add a pepper like flavoring. | 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 126 |
20354 | Lindera benzoin (L.) Blume 2198 | Cherokee 32 | hc75 1 | 56 | Food 1 | Spice 86 | Used to flavor opossum or ground hog. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 56 |
20366 | Lindera benzoin var. benzoin 2199 | Chippewa 38 | gil33 15 | 131 | Food 1 | Spice 86 | Leaves used as a flavor for masking or modifying the taste of naturally strong flavored meats. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 131 |
20724 | Lomatium ambiguum (Nutt.) Coult. & Rose 2230 | Okanagan-Colville 175 | tbk80 32 | 70 | Food 1 | Spice 86 | Dried flowers and upper leaves used to flavor meats, stews and salads. | Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 70 |
20962 | Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose 2243 | Pomo, Kashaya 202 | gl80 40 | 31 | Food 1 | Spice 86 | Sweet seed used to flavor tea and pinole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 31 |
20965 | Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose 2243 | Shuswap 233 | palmer75 92 | 57 | Food 1 | Spice 86 | Roots used to flavor dried salmon heated with dried bread over an open fire. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 57 |
20976 | Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose 2243 | Thompson 259 | tta90 10 | 155 | Food 1 | Spice 86 | Roots cooked with meat stews, saskatoon berries or tiger lily bulbs as a flavoring. | 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 155 |
21027 | Lomatium nudicaule (Pursh) Coult. & Rose 2246 | Thompson 259 | tta90 10 | 156 | Food 1 | Spice 86 | Green, undeveloped fruits used as a flavoring. | 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 156 |
21028 | Lomatium nudicaule (Pursh) Coult. & Rose 2246 | Thompson 259 | tta90 10 | 156 | Food 1 | Spice 86 | Leaves used as a flavoring in soups and stews. | 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 156 |
21071 | Lomatium triternatum (Pursh) Coult. & Rose 2254 | Okanagan-Colville 175 | tbk80 32 | 70 | Food 1 | Spice 86 | Dried flowers and upper leaves used to flavor meats, stews and salads. | Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 70 |
21267 | Lotus procumbens (Greene) Greene 2274 | Kawaiisu 106 | z81 60 | 38 | Food 1 | Spice 86 | Plant added to the dry pine needles spread as a layer in the pit roasting of the yucca. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 38 |
21276 | Lotus unifoliolatus var. unifoliolatus 2278 | Kawaiisu 106 | z81 60 | 39 | Food 1 | Spice 86 | Plant used as a mat for the juniper cake which improves the taste of the cake. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 39 |
21543 | Lygodesmia grandiflora (Nutt.) Torr. & Gray 2332 | Hopi 95 | vest40 126 | 168 | Food 1 | Spice 86 | Boiled with a certain kind of mush for flavor. | 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 168 |
21544 | Lygodesmia grandiflora (Nutt.) Torr. & Gray 2332 | Hopi 95 | vest40 126 | 168 | Food 1 | Spice 86 | Boiled with a certain kind of mush for flavor. | 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 168 |
21613 | Lysichiton americanus Hult‚n & St. John 2337 | Hoh 94 | r36 77 | 59 | Food 1 | Spice 86 | Leaves placed over roasting camas, wild onion or garlic for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 59 |
21659 | Lysichiton americanus Hult‚n & St. John 2337 | Quileute 209 | r36 77 | 59 | Food 1 | Spice 86 | Leaves placed over roasting camas, wild onion or garlic for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 59 |
22138 | Maianthemum racemosum ssp. racemosum 2381 | Thompson 259 | tta90 10 | 127 | Food 1 | Spice 86 | Leafy shoots cooked as a flavoring for meat. | 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 127 |
22539 | Medicago sativa L. 2428 | Okanagan-Colville 175 | tbk80 32 | 105 | Food 1 | Spice 86 | Plants placed above and below black tree lichen and camas in cooking pits for the sweet flavor. | Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 105 |
22594 | Mentha arvensis L. 2443 | 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 |
22601 | Mentha arvensis L. 2443 | Blackfoot 23 | h74 26 | 103 | Food 1 | Spice 86 | Dried plant used to spice pemmican and soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103 |
22602 | Mentha arvensis L. 2443 | Blackfoot 23 | m09 42 | 278 | Food 1 | Spice 86 | Leaves placed in parfleches to flavor dried meat. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278 |
22623 | Mentha arvensis L. 2443 | Chippewa 38 | gil33 15 | 140 | Food 1 | Spice 86 | Leaves used to add flavor to certain meats in cooking. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 140 |
22634 | Mentha arvensis L. 2443 | Cree, Woodlands 58 | l85 47 | 45 | Food 1 | Spice 86 | Leaves added to sturgeon oil to sweeten the odor. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 45 |
22638 | Mentha arvensis L. 2443 | Dakota 61 | g13i 91 | 363 | Food 1 | Spice 86 | Plant used as a flavor for meat. | 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 363 |
22639 | Mentha arvensis L. 2443 | Dakota 61 | g19 17 | 112 | Food 1 | Spice 86 | Plant used as a flavor in cooking meat. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 112 |
22657 | Mentha arvensis L. 2443 | Hopi 95 | vest40 126 | 165 | Food 1 | Spice 86 | Boiled with mush for flavor. | 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 165 |
22685 | Mentha arvensis L. 2443 | Malecite 134 | mech59 93 | 250 | Food 1 | Spice 86 | Plant used as a flavoring in soup. | Mechling, W.H., 1959, The Malecite Indians With Notes on the Micmacs, Anthropologica 8:239-263, page 250 |
22697 | Mentha arvensis L. 2443 | Navajo, Kayenta 158 | wh51 106 | 40 | Food 1 | Spice 86 | Used as flavoring with meats or corn meal mush. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 40 |
22747 | Mentha arvensis L. 2443 | Saanich 215 | tb71 23 | 84 | Food 1 | Spice 86 | Leaves used for flavoring food. | 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 84 |
22816 | Mentha spicata L. 2445 | Cherokee 32 | hc75 1 | 48 | Food 1 | Spice 86 | Used to flavor foods. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48 |
22851 | Mentha ?piperita L. (pro sp.) [aquatica ? spicata] 2442 | Cherokee 32 | hc75 1 | 48 | Food 1 | Spice 86 | Used to flavor foods. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48 |
23259 | Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern. 2505 | Acoma 2 | c35 19 | 34 | Food 1 | Spice 86 | Leaves ground and mixed with sausage 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 34 |
23261 | Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern. 2505 | 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 |
23269 | Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern. 2505 | Isleta 101 | j31 76 | 35 | Food 1 | Spice 86 | Leaves used for seasoning soups and stews. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 35 |
23271 | Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern. 2505 | Laguna 124 | c35 19 | 34 | Food 1 | Spice 86 | Leaves ground and mixed with sausage 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 34 |
23274 | Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern. 2505 | Pueblo 207 | c35 19 | 34 | Food 1 | Spice 86 | Cooked with meats and soups as a 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 |
23275 | Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern. 2505 | San Ildefonso 223 | rhf16 61 | 57 | Food 1 | Spice 86 | Used to flavor meat during cooking. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 57 |
23277 | Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern. 2505 | Spanish American 249 | c35 19 | 34 | Food 1 | Spice 86 | Cooked with meats and soups as a 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 |
23289 | Monarda pectinata Nutt. 2507 | Acoma 2 | c35 19 | 34 | Food 1 | Spice 86 | Leaves ground and mixed with sausage 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 34 |
23290 | Monarda pectinata Nutt. 2507 | Keres, Western 107 | swank32 79 | 54 | Food 1 | Spice 86 | Ground leaves mixed with sausage for seasoning. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 54 |
23294 | Monarda pectinata Nutt. 2507 | Laguna 124 | c35 19 | 34 | Food 1 | Spice 86 | Leaves ground and mixed with sausage 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 34 |
23453 | Moricandia arvensis (L.) DC. 2526 | 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 |
23457 | Moricandia arvensis (L.) DC. 2526 | 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 |
25049 | Osmorhiza occidentalis (Nutt. ex Torr. & Gray) Torr. 2697 | 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 |
25607 | Pectis angustifolia Torr. 2766 | Acoma 2 | c35 19 | 38 | Food 1 | Spice 86 | Used as seasoning to counteract the taste of tainted meat. | 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 38 |
25612 | Pectis angustifolia Torr. 2766 | Hopi 95 | w39 37 | 97 | Food 1 | Spice 86 | Used as a flavoring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 97 |
25616 | Pectis angustifolia Torr. 2766 | Keres, Western 107 | swank32 79 | 58 | Food 1 | Spice 86 | Plant used as a seasoning for meat, to kill the tainted taste. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 58 |
25617 | Pectis angustifolia Torr. 2766 | Laguna 124 | c35 19 | 38 | Food 1 | Spice 86 | Used as seasoning to counteract the taste of tainted meat. | 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 38 |
25621 | Pectis angustifolia Torr. 2766 | Pueblo 207 | c35 19 | 38 | Food 1 | Spice 86 | Used 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 38 |
25626 | Pectis papposa Harvey & Gray 2767 | Pueblo 207 | c35 19 | 38 | Food 1 | Spice 86 | Used 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 38 |
25909 | Penstemon fruticosus (Pursh) Greene 2808 | Thompson 259 | tta90 10 | 286 | Food 1 | Spice 86 | Plant used in pit cooking nodding onions. | 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 286 |
26029 | Perideridia gairdneri ssp. gairdneri 2832 | Blackfoot 23 | m09 42 | 274 | Food 1 | Spice 86 | Used to flavor stews. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 274 |
26053 | Perideridia kelloggii (Gray) Mathias 2833 | Mendocino Indian 137 | c02 89 | 372 | Food 1 | Spice 86 | Seeds used to flavor 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 |
27341 | Piloblephis rigida (Bartr. ex Benth.) Raf. 2944 | Seminole 228 | s54 88 | 482 | Food 1 | Spice 86 | Plant used for soup flavoring. | Sturtevant, William, 1954, The Mikasuki Seminole: Medical Beliefs and Practices, Yale University, PhD Thesis, page 482 |
27553 | Pinus edulis Engelm. 2959 | Havasupai 89 | ws85 2 | 205 | Food 1 | Spice 86 | Sprigs placed in the cooking pit with porcupine, bobcat or badger to improve the taste of the meat. | 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 205 |
27811 | Pinus monophylla Torr. & Fr‚m. 2965 | Havasupai 89 | ws85 2 | 205 | Food 1 | Spice 86 | Sprigs placed in the cooking pit with porcupine, bobcat or badger to improve the taste of the meat. | 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 205 |
28315 | Piper nigrum L. 2981 | Cherokee 32 | hc75 1 | 48 | Food 1 | Spice 86 | Used to season food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48 |
28316 | Piper nigrum L. 2981 | Haisla and Hanaksiala 87 | c93 14 | 259 | Food 1 | Spice 86 | Used for seasoning. | 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 259 |
28736 | Poliomintha incana (Torr.) Gray 3039 | Hopi 95 | vest40 126 | 165 | Food 1 | Spice 86 | Flowers boiled with a certain mush to give it a flavor. | 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 165 |
28737 | Poliomintha incana (Torr.) Gray 3039 | Hopi 95 | w39 37 | 91 | Food 1 | Spice 86 | Flowers used as flavoring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 91 |
28747 | Poliomintha incana (Torr.) Gray 3039 | Tewa 257 | c74 82 | 351 | Food 1 | Spice 86 | Flowers used as flavoring. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 351 |
28818 | Polygonatum biflorum (Walt.) Ell. 3048 | Cherokee 32 | hc75 1 | 56 | Food 1 | Spice 86 | Roots ground and used as salt. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 56 |
28940 | Polygonum hydropiper L. 3066 | Iroquois 100 | r45ii 59 | 40 | Food 1 | Spice 86 | Whole plant, except the roots, used by older people as pepper. | Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 40 |
29115 | Polystichum munitum (Kaulfuss) K. Presl 3085 | Makah 133 | g83 3 | 221 | Food 1 | Spice 86 | Leaves used to steam salmonberry sprouts on hot rocks, to give the sprouts flavor. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 221 |
29570 | Populus tremuloides Michx. 3106 | Apache, Mescalero 12 | b74 52 | 50 | Food 1 | Spice 86 | Sap used as flavoring for wild strawberries. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 50 |
29789 | Portulaca oleracea L. 3116 | Navajo, Ramah 159 | v52 18 | 26 | Food 1 | Spice 86 | Leaves used as a potherb. | 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 26 |
29940 | Prosopis glandulosa Torr. 3153 | Apache, Chiricahua & Mescalero 11 | co36 95 | 51 | Food 1 | Spice 86 | Root used to flavor drinks and make them stronger. | 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 51 |
30720 | Prunus virginiana L. 3181 | Blackfoot 23 | h74 26 | 104 | Food 1 | Spice 86 | Peeled sticks inserted into roasting meat as a spice. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104 |
31185 | Pseudotsuga menziesii (Mirbel) Franco 3199 | Paiute 183 | m53 98 | 44 | Food 1 | Spice 86 | Boughs or branches used for flavoring barbecued bear meat. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 44 |
31273 | Pseudotsuga menziesii var. menziesii 3201 | Karok 105 | sg52 71 | 379 | Food 1 | Spice 86 | Boughs used as 'seasoning' for barbecued elk or deer meat. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 379 |
31753 | Pycnanthemum virginianum (L.) T. Dur. & B.D. Jackson ex B.L. Robins. & Fern. 3236 | Chippewa 38 | d28 4 | 318 | Food 1 | Spice 86 | Buds and flowers used to season meat or broth. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318 |
32067 | Quercus gambelii Nutt. 3263 | Havasupai 89 | ws85 2 | 215 | Food 1 | Spice 86 | Acorns ground and added to flavor beef or deer soups. | 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 215 |
32068 | Quercus gambelii Nutt. 3263 | Havasupai 89 | ws85 2 | 74 | Food 1 | Spice 86 | Acorns ground and added to flavor beef or deer soups. | 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 |
32155 | Quercus grisea Liebm. 3267 | Apache, Chiricahua & Mescalero 11 | co36 95 | 51 | Food 1 | Spice 86 | Shaved root chips used to flavor drinks. | 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 51 |
33076 | Rhus trilobata Nutt. 3352 | Acoma 2 | c35 19 | 48 | Food 1 | Spice 86 | Fruits mixed with various foods 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 48 |
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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) );