uses
Data source: Native American Ethnobotany Database · About: NAEB
244 rows where use_subcategory = 86 sorted by id descending
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id ▲ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
38076 | Sinapis alba L. 3689 | Quileute 209 | r36 77 | 62 | Food 1 | Spice 86 | Used for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 62 |
38072 | Sinapis alba L. 3689 | Hoh 94 | r36 77 | 62 | Food 1 | Spice 86 | Used for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 62 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
28940 | Polygonum hydropiper L. 3066 | Iroquois 100 | r45ii 59 | 40 | Food 1 | Spice 86 | Whole plant, except the roots, used by older people as pepper. | Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 40 |
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 |
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 |
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 |
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 |
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 |
28315 | Piper nigrum L. 2981 | Cherokee 32 | hc75 1 | 48 | Food 1 | Spice 86 | Used to season food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48 |
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 |
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 |
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 |
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 |
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 |
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 |
25626 | Pectis papposa Harvey & Gray 2767 | Pueblo 207 | c35 19 | 38 | Food 1 | Spice 86 | Used as seasoning. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 38 |
25621 | Pectis angustifolia Torr. 2766 | Pueblo 207 | c35 19 | 38 | Food 1 | Spice 86 | Used as seasoning. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 38 |
25617 | Pectis angustifolia Torr. 2766 | Laguna 124 | c35 19 | 38 | Food 1 | Spice 86 | Used as seasoning to counteract the taste of tainted meat. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 38 |
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 |
25612 | Pectis angustifolia Torr. 2766 | Hopi 95 | w39 37 | 97 | Food 1 | Spice 86 | Used as a flavoring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 97 |
25607 | Pectis angustifolia Torr. 2766 | Acoma 2 | c35 19 | 38 | Food 1 | Spice 86 | Used as seasoning to counteract the taste of tainted meat. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 38 |
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 |
23457 | Moricandia arvensis (L.) DC. 2526 | Quileute 209 | r36 77 | 61 | Food 1 | Spice 86 | Used for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
23453 | Moricandia arvensis (L.) DC. 2526 | Hoh 94 | r36 77 | 61 | Food 1 | Spice 86 | Used for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
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 |
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 |
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 |
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 |
23275 | Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern. 2505 | San Ildefonso 223 | rhf16 61 | 57 | Food 1 | Spice 86 | Used to flavor meat during cooking. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 57 |
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 |
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 |
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 |
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 |
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 |
22851 | Mentha ?piperita L. (pro sp.) [aquatica ? spicata] 2442 | Cherokee 32 | hc75 1 | 48 | Food 1 | Spice 86 | Used to flavor foods. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48 |
22816 | Mentha spicata L. 2445 | Cherokee 32 | hc75 1 | 48 | Food 1 | Spice 86 | Used to flavor foods. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48 |
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 |
22697 | Mentha arvensis L. 2443 | Navajo, Kayenta 158 | wh51 106 | 40 | Food 1 | Spice 86 | Used as flavoring with meats or corn meal mush. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 40 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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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) );