uses
Data source: Native American Ethnobotany Database · About: NAEB
244 rows where use_subcategory = 86 sorted by pageno
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id | species | tribe | source | pageno ▼ | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
39738 | Thalictrum pubescens Pursh 3926 | Montagnais 150 | s17 103 | 315 | Food 1 | Spice 86 | Leaves used to flavor salmon. | Speck, Frank G., 1917, Medicine Practices of the Northeastern Algonquians, Proceedings of the 19th International Congress of Americanists Pp. 303-321, page 315 |
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 |
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 |
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 |
41559 | Ulmus rubra Muhl. 4052 | Omaha 177 | g13ii 154 | 325 | Food 1 | Spice 86 | Bark cooked with rendering fat as a flavoring. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
38793 | Sporobolus giganteus Nash 3808 | Hopi 95 | c74 82 | 365 | Food 1 | Spice 86 | Seeds used as flavoring for corn meal. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 365 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
36376 | Salvia carduacea Benth. 3556 | Diegueno 65 | hedges86 85 | 41 | Food 1 | Spice 86 | Seeds added to wheat to improve the flavor. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 41 |
36388 | Salvia columbariae Benth. 3557 | Diegueno 65 | hedges86 85 | 41 | Food 1 | Spice 86 | Seeds added to wheat to improve the flavor. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 41 |
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 |
34082 | Rosa nutkana K. Presl 3427 | Skagit, Upper 242 | t89 131 | 42 | Food 1 | Spice 86 | Hips mixed with dried salmon eggs to enhance the flavor. | Theodoratus, Robert J., 1989, Loss, Transfer, and Reintroduction in the Use of Wild Plant Foods in the Upper Skagit Valley, Northwest Anthropological Research Notes 23(1):35-52, page 42 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
33167 | Rhus trilobata Nutt. 3352 | Laguna 124 | 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 |
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 |
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 |
33646 | Ribes nevadense Kellogg 3384 | Tolowa 266 | b81 70 | 50 | Food 1 | Spice 86 | Leaves placed between seaweed patties to keep them from sticking and flavors the patties. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 50 |
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 |
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 |
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 |
39334 | Taraxacum officinale G.H. Weber ex Wiggers 3894 | 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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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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) );