uses
Data source: Native American Ethnobotany Database · About: NAEB
244 rows where use_subcategory = 86 sorted by pageno
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id | species | tribe | source | pageno ▼ | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
20284 | Lilium columbianum hort. ex Baker 2184 | Thompson 259 | tta90 10 | 126 | Food 1 | Spice 86 | Thick, scaly bulbs eaten mainly as a condiment or cooked with food to add a pepper like 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 126 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
5605 | Artemisia tridentata Nutt. 407 | Apache, White Mountain 15 | r29 45 | 155 | Food 1 | Spice 86 | Used as a seasoning. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 155 |
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 |
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 |
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 |
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 |
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 |
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 |
5269 | Artemisia frigida Willd. 397 | Hopi 95 | vest40 126 | 167 | Food 1 | Spice 86 | Used with sweet corn when roasting. | 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 167 |
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 |
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 |
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 |
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 |
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 |
2226 | Allium schoenoprasum L. 158 | Eskimo, Inuktitut 71 | w78 64 | 182 | Food 1 | Spice 86 | Used as a soup condiment. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 182 |
8989 | Cetraria crispa (Ach.) Nyl. 846 | Eskimo, Inuktitut 71 | w78 64 | 183 | Food 1 | Spice 86 | Used as a soup condiment. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 183 |
33831 | Rorippa islandica (Oeder) Borb s 3411 | Eskimo, Inuktitut 71 | w78 64 | 185 | Food 1 | Spice 86 | Used as a condiment in fish soup. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 185 |
39408 | Taraxacum sp. 3896 | Eskimo, Inuktitut 71 | w78 64 | 185 | Food 1 | Spice 86 | Used as a condiment in fish soup. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 185 |
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 |
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 |
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 |
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 |
36604 | Sambucus nigra ssp. caerulea (Raf.) R. Bolli 3565 | Thompson 259 | tta90 10 | 199 | Food 1 | Spice 86 | Berry juice used for marinating fish. The berries were mashed in birch bark baskets, and when the fish had been split open along the backbone in preparation for barbecuing, it was soaked for a while in elderberry juice to flavor it. Then, the fish was taken out, the berry seeds scraped off and the fish barbecued and eaten. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 199 |
36841 | Sambucus racemosa L. 3567 | Thompson 259 | tta90 10 | 199 | Food 1 | Spice 86 | Berry juice used to marinate salmon. The berries were mashed in birch bark baskets, and when the fish had been split open along the backbone in preparation for barbecuing, it was soaked for a while in elderberry juice to flavor it. Then, the fish was taken out, the berry seeds scraped off and the fish barbecued and eaten. | Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 199 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
9375 | Chenopodium album L. 894 | Cherokee 32 | w77 161 | 253 | Food 1 | Spice 86 | Young growth mixed with mustard leaves, morning glory leaves or potato leaves for flavoring. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
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 |
28316 | Piper nigrum L. 2981 | Haisla and Hanaksiala 87 | c93 14 | 259 | Food 1 | Spice 86 | Used for seasoning. | Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 259 |
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 |
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 |
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 |
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 |
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 |
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 |
26029 | Perideridia gairdneri ssp. gairdneri 2832 | Blackfoot 23 | m09 42 | 274 | Food 1 | Spice 86 | Used to flavor stews. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 274 |
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 |
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 |
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 |
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 |
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 |
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 |
5180 | Artemisia dracunculus L. 395 | 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 |
6566 | Astragalus sp. 496 | 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 |
25049 | Osmorhiza occidentalis (Nutt. ex Torr. & Gray) Torr. 2697 | 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 |
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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) );