uses
Data source: Native American Ethnobotany Database · About: NAEB
244 rows where use_subcategory = 86 sorted by notes
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id | species | tribe | source | pageno | use_category | use_subcategory | notes ▼ | rawsource |
---|---|---|---|---|---|---|---|---|
32067 | Quercus gambelii Nutt. 3263 | Havasupai 89 | ws85 2 | 215 | Food 1 | Spice 86 | Acorns ground and added to flavor beef or deer soups. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 215 |
32068 | Quercus gambelii Nutt. 3263 | Havasupai 89 | ws85 2 | 74 | Food 1 | Spice 86 | Acorns ground and added to flavor beef or deer soups. | Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 74 |
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 |
19077 | Juniperus sp. 2063 | Apache, Western 14 | b86 87 | 187 | Food 1 | Spice 86 | Ashes mixed with corn mush for color and flavor. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
8795 | Celtis occidentalis L. 824 | Dakota 61 | g19 17 | 76 | Food 1 | Spice 86 | Berries used to flavor meat. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 76 |
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 |
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 |
3047 | Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer 204 | Thompson 259 | tta90 10 | 253 | Food 1 | Spice 86 | Berry juice used to marinate other foods. | 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 253 |
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 |
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 |
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 |
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 |
2181 | Allium drummondii Regel 145 | Cheyenne 33 | g72 39 | 171 | Food 1 | Spice 86 | Boiled with meat, when salt scarce, to flavor the food. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 171 |
2235 | Allium schoenoprasum var. sibiricum (L.) Hartman 159 | Cheyenne 33 | g72 39 | 171 | Food 1 | Spice 86 | Boiled with meat, when salt scarce, to flavor the food. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 171 |
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 |
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 |
31185 | Pseudotsuga menziesii (Mirbel) Franco 3199 | Paiute 183 | m53 98 | 44 | Food 1 | Spice 86 | Boughs or branches used for flavoring barbecued bear meat. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 44 |
31273 | Pseudotsuga menziesii var. menziesii 3201 | Karok 105 | sg52 71 | 379 | Food 1 | Spice 86 | Boughs used as 'seasoning' for barbecued elk or deer meat. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 379 |
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 |
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 |
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 |
15629 | Gaultheria shallon Pursh 1703 | Hesquiat 92 | te82 41 | 65 | Food 1 | Spice 86 | Branches, with leaves attached, layered between fishheads and fish for flavoring. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 65 |
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 |
2103 | Allium cernuum Roth 141 | Blackfoot 23 | j87 146 | 23 | Food 1 | Spice 86 | Bulbs and leaves used as flavoring. | Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 23 |
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 |
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 |
2211 | Allium sativum L. 157 | Algonquin, Tete-de-Boule 8 | ray45 113 | 118 | Food 1 | Spice 86 | Bulbs mixed with food and eaten. | Raymond, Marcel., 1945, Notes Ethnobotaniques Sur Les Tete-De-Boule De Manouan, Contributions de l'Institut botanique l'Universite de Montreal 55:113-134, page 118 |
2070 | Allium canadense var. mobilense (Regel) Ownbey 139 | Dakota 61 | 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 |
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 |
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 |
2082 | Allium canadense var. mobilense (Regel) Ownbey 139 | Winnebago 280 | 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 |
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 |
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 |
2170 | Allium cernuum var. obtusum Cockerell ex J.F. Macbr. 142 | Blackfoot 23 | m09 42 | 278 | Food 1 | Spice 86 | Bulbs used for flavoring. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278 |
2186 | Allium falcifolium Hook. & Arn. 146 | Shoshoni 232 | m90 111 | 14 | Food 1 | Spice 86 | Bulbs used for seasoning. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 14 |
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 |
15347 | Fritillaria affinis var. affinis 1666 | Thompson 259 | tta90 10 | 125 | Food 1 | Spice 86 | Bulbs used in flavoring soups. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 125 |
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 |
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 |
2255 | Allium sp. 160 | Blackfoot 23 | h74 26 | 100 | Food 1 | Spice 86 | Bulbs used to spice soup made of wheat and marrow. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
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 |
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 |
5237 | Artemisia frigida Willd. 397 | Blackfoot 23 | h74 26 | 101 | Food 1 | Spice 86 | Crushed leaves mixed with stored meat to maintain a good odor. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
22601 | Mentha arvensis L. 2443 | Blackfoot 23 | h74 26 | 103 | Food 1 | Spice 86 | Dried plant used to spice pemmican and soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103 |
440 | Acer glabrum Torr. 23 | Blackfoot 23 | h74 26 | 100 | Food 1 | Spice 86 | Dried, crushed leaves used to spice stored meat. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
12016 | Dalea lasiathera Gray 1224 | Zuni 291 | s15 6 | 69 | Food 1 | Spice 86 | Flowers crushed by hand and sprinkled into meat stew as a flavoring after cooking. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
7052 | Berlandiera lyrata Benth. 570 | Acoma 2 | 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 |
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 |
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 |
28737 | Poliomintha incana (Torr.) Gray 3039 | Hopi 95 | w39 37 | 91 | Food 1 | Spice 86 | Flowers used as flavoring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 91 |
28747 | Poliomintha incana (Torr.) Gray 3039 | Tewa 257 | c74 82 | 351 | Food 1 | Spice 86 | Flowers used as flavoring. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 351 |
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 |
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 |
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 |
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 |
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 |
21027 | Lomatium nudicaule (Pursh) Coult. & Rose 2246 | Thompson 259 | tta90 10 | 156 | Food 1 | Spice 86 | Green, undeveloped fruits used as a flavoring. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 156 |
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 |
12346 | Descurainia pinnata (Walt.) Britt. 1271 | Cahuilla 24 | bs72 31 | 66 | Food 1 | Spice 86 | Ground seeds used to flavor soups or used as a condiment with corn. | 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 66 |
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 |
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 |
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 |
22138 | Maianthemum racemosum ssp. racemosum 2381 | Thompson 259 | tta90 10 | 127 | Food 1 | Spice 86 | Leafy shoots cooked as a flavoring for meat. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 127 |
2224 | Allium schoenoprasum L. 158 | Cree, Woodlands 58 | l85 47 | 26 | Food 1 | Spice 86 | Leaves added to boiled fish for flavor. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 26 |
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 |
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 |
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 |
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 |
12628 | Distichlis spicata (L.) Greene 1319 | Cahuilla 24 | bs72 31 | 66 | Food 1 | Spice 86 | Leaves burned into ashes to remove the salt and used as a condiment. | 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 66 |
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 |
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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) );