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 |
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33153 | Rhus trilobata Nutt. 3352 | Keres, Western 107 | swank32 79 | 66 | Food 1 | Spice 86 | Berries used as a lemon flavored seasoning for food. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 66 |
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 |
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 |
33718 | Ribes sanguineum Pursh 3394 | Thompson 259 | tta90 10 | 229 | Food 1 | Spice 86 | Berries sometimes dried and used in soups as 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 229 |
33831 | Rorippa islandica (Oeder) Borb s 3411 | Eskimo, Inuktitut 71 | w78 64 | 185 | Food 1 | Spice 86 | Used as a condiment in fish soup. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 185 |
33888 | Rosa acicularis Lindl. 3417 | Okanagan-Colville 175 | tbk80 32 | 131 | Food 1 | Spice 86 | Leaves placed under and over food while pit cooking to add flavor and prevent burning. | 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 131 |
34001 | Rosa gymnocarpa Nutt. 3426 | Okanagan-Colville 175 | tbk80 32 | 131 | Food 1 | Spice 86 | Leaves placed under and over food while pit cooking to add flavor and prevent burning. | 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 131 |
34056 | Rosa nutkana K. Presl 3427 | Okanagan-Colville 175 | tbk80 32 | 131 | Food 1 | Spice 86 | Leaves placed under and over food while pit cooking to add flavor and prevent burning. | 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 131 |
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 |
34209 | Rosa woodsii Lindl. 3434 | Okanagan-Colville 175 | tbk80 32 | 131 | Food 1 | Spice 86 | Leaves placed under and over food while pit cooking to add flavor and prevent burning. | 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 131 |
34796 | Rubus parviflorus Nutt. 3463 | Hesquiat 92 | te82 41 | 74 | Food 1 | Spice 86 | Fish boiled with leaves as flavoring and kept the fish from sticking to the pot. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 74 |
35172 | Rumex acetosella L. 3480 | Iroquois 100 | w16 112 | 113 | Food 1 | Spice 86 | Used with salt in a brine for cucumbers. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
35869 | Salix hookeriana Barratt ex Hook. 3531 | Quileute 209 | g73 25 | 26 | Food 1 | Spice 86 | Leaves put in cooking baskets and used as a food flavoring. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 26 |
36362 | Salvia apiana Jepson 3555 | Cahuilla 24 | bs72 31 | 136 | Food 1 | Spice 86 | Leaves used as flavoring for 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 136 |
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 |
36456 | Salvia mellifera Greene 3561 | Cahuilla 24 | bs72 31 | 136 | Food 1 | Spice 86 | Leaves and stalks used as a food flavoring. | 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 136 |
36604 | Sambucus nigra ssp. caerulea (Raf.) R. Bolli 3565 | Thompson 259 | tta90 10 | 199 | Food 1 | Spice 86 | Berry juice used for marinating fish. The berries were mashed in birch bark baskets, and when the fish had been split open along the backbone in preparation for barbecuing, it was soaked for a while in elderberry juice to flavor it. Then, the fish was taken out, the berry seeds scraped off and the fish barbecued and eaten. | 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 199 |
36841 | Sambucus racemosa L. 3567 | Thompson 259 | tta90 10 | 199 | Food 1 | Spice 86 | Berry juice used to marinate salmon. The berries were mashed in birch bark baskets, and when the fish had been split open along the backbone in preparation for barbecuing, it was soaked for a while in elderberry juice to flavor it. Then, the fish was taken out, the berry seeds scraped off and the fish barbecued and eaten. | 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 199 |
37231 | Sassafras albidum (Nutt.) Nees 3589 | Chippewa 38 | gil33 15 | 130 | Food 1 | Spice 86 | Leaves used in meat soups for the bay leaf like flavor. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 130 |
37234 | Sassafras albidum (Nutt.) Nees 3589 | Choctaw 39 | bd09 118 | 8 | Food 1 | Spice 86 | Pounded, dry leaves added to soup for flavor. | Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8 |
37650 | Selaginella densa Rydb. 3638 | Blackfoot 23 | h74 26 | 105 | Food 1 | Spice 86 | Dried plant used to spice meat. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 105 |
37954 | Sidalcea malviflora (DC.) Gray ex Benth. 3665 | Yana 282 | ss43 181 | 251 | Food 1 | Spice 86 | Dried, mashed leaves used to flavor black manzanita berries. | Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 251 |
38072 | Sinapis alba L. 3689 | Hoh 94 | r36 77 | 62 | 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 62 |
38076 | Sinapis alba L. 3689 | Quileute 209 | r36 77 | 62 | 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 62 |
38579 | Sorbus sitchensis M. Roemer 3762 | Thompson 259 | tta90 10 | 273 | Food 1 | Spice 86 | Berries cooked with marmot to flavor meat and added to blueberry jars as a flavor when canning. A cluster of berries was added to the top of a jar of blueberries as a flavor when canning. | 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 273 |
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 |
38803 | Stachys albens Gray 3811 | Kawaiisu 106 | z81 60 | 65 | Food 1 | Spice 86 | Bunched leaves used as 'cork' for the basketry water bottle, 'it gives a good taste to the water.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 65 |
39001 | Suaeda arborescens 3844 | Pima 193 | r08 104 | 78 | Food 1 | Spice 86 | Added as flavoring to greens or cactus fruits. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78 |
39029 | Suaeda suffrutescens S. Wats. 3848 | Papago 188 | h08 174 | 264 | Food 1 | Spice 86 | Leaves and stalks lined inside cooking holes to give cactus fruits a salty flavor. | Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 264 |
39031 | Suaeda suffrutescens S. Wats. 3848 | Pima 193 | r08 104 | 78 | Food 1 | Spice 86 | Added as flavoring to greens or cactus fruits. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78 |
39032 | Suaeda suffrutescens S. Wats. 3848 | Pima 193 | h08 174 | 264 | Food 1 | Spice 86 | Leaves and stalks lined inside cooking holes to give cactus fruits a salty flavor. | Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 264 |
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 |
39408 | Taraxacum sp. 3896 | Eskimo, Inuktitut 71 | w78 64 | 185 | Food 1 | Spice 86 | Used as a condiment in fish soup. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 185 |
39724 | Thalictrum occidentale Gray 3925 | Blackfoot 23 | h74 26 | 105 | Food 1 | Spice 86 | Fruit used to spice pemmican, dried meat and broths. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 105 |
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 |
40955 | Tsuga heterophylla (Raf.) Sarg. 4043 | Cowlitz 53 | g73 25 | 17 | Food 1 | Spice 86 | Branch tips used to flavor cooking bear meat. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 17 |
41414 | Typha latifolia L. 4049 | Yuma 288 | cb51 125 | 207 | Food 1 | Spice 86 | Pollen used as flavoring. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 207 |
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 |
41560 | Ulmus rubra Muhl. 4052 | Omaha 177 | g19 17 | 76 | Food 1 | Spice 86 | Inner bark cooked with buffalo fat for its desirable flavor when rendering out the tallow. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 76 |
41612 | Ulva lactuca L. 4055 | Pomo, Kashaya 202 | gl80 40 | 127 | Food 1 | Spice 86 | Peppery seaweed used as flavoring with other seaweeds. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 127 |
43599 | Wyethia angustifolia (DC.) Nutt. 4199 | Yuki 287 | c57ii 69 | 85 | Food 1 | Spice 86 | Seeds used to flavor pinole. | Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 85 |
44681 | Zostera marina L. 4260 | Cowichan 52 | tb71 23 | 77 | Food 1 | Spice 86 | Fleshy roots and leaf bases used to flavor seal, porpoise and deer 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 |
44691 | Zostera marina L. 4260 | Saanich 215 | tb71 23 | 77 | Food 1 | Spice 86 | Fleshy roots and leaf bases used to flavor seal, porpoise and deer 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 |
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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) );