uses
Data source: Native American Ethnobotany Database · About: NAEB
244 rows where use_subcategory = 86 sorted by tribe
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id | species | tribe ▼ | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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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) );