uses
Data source: Native American Ethnobotany Database · About: NAEB
244 rows where use_subcategory = 86 sorted by notes
This data as json, CSV (advanced)
id | species | tribe | source | pageno | use_category | use_subcategory | notes ▼ | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
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 |
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 |
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 |
12046 | Dasiphora floribunda (Pursh) Kartesz 1234 | Blackfoot 23 | h74 26 | 104 | Food 1 | Spice 86 | Leaves mixed with dried meat as a deodorant and spice. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
484 | Acer macrophyllum Pursh 26 | Cowichan 52 | tb71 23 | 77 | Food 1 | Spice 86 | Leaves used in steaming pits to flavor deer, seal or porpoise meat. | Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77 |
512 | Acer macrophyllum Pursh 26 | Saanich 215 | tb71 23 | 77 | Food 1 | Spice 86 | Leaves used in steaming pits to flavor deer, seal or porpoise meat. | Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77 |
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 |
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 |
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 |
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 |
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 |
7958 | Capsella bursa-pastoris (L.) Medik. 723 | Cherokee 32 | w77 161 | 253 | Food 1 | Spice 86 | Mixed into other greens for flavoring. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
6379 | Asclepias viridiflora Raf. 449 | Blackfoot 23 | h74 26 | 101 | Food 1 | Spice 86 | Plant used to spice soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
5977 | Asarum canadense L. 421 | Chippewa 38 | d28 4 | 318 | Food 1 | Spice 86 | Root used as an appetizer in all cooked foods. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318 |
6029 | Asarum canadense L. 421 | Meskwaki 139 | smith28 21 | 255 | Food 1 | Spice 86 | Root used as seasoning for mud catfish, to destroy the mud taste and to render them palatable. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255 |
6030 | Asarum canadense L. 421 | Meskwaki 139 | smith28 21 | 255 | Food 1 | Spice 86 | Root used to cook with an animal that had died, to remove the danger of ptomaine poisoning. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
3715 | Apium sp. 292 | Shoshoni 232 | m90 111 | 29 | Food 1 | Spice 86 | Steeped seeds added to dishes for flavoring. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 29 |
Advanced export
JSON shape: default, array, newline-delimited, object
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) );