uses
Data source: Native American Ethnobotany Database · About: NAEB
244 rows where use_subcategory = 86 sorted by pageno descending
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id | species | tribe | source | pageno ▲ | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
8434 | Castanea dentata (Marsh.) Borkh. 774 | Iroquois 100 | p10 107 | 99 | Food 1 | Spice 86 | Meats dried, pounded into flour and mixed with bread for flavoring. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
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 |
6040 | Asarum canadense L. 421 | Potawatomi 206 | smith33 43 | 96 | Food 1 | Spice 86 | Root flavored meat or fish and rendered otherwise inedible food, palatable. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 96 |
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 |
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 |
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 |
10741 | Coriandrum sativum L. 1086 | Hopi 95 | w39 37 | 86 | Food 1 | Spice 86 | Used as flavoring in cooking. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 86 |
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 |
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 |
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 |
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 |
484 | Acer macrophyllum Pursh 26 | Cowichan 52 | tb71 23 | 77 | Food 1 | Spice 86 | Leaves used in steaming pits to flavor deer, seal or porpoise meat. | Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77 |
512 | Acer macrophyllum Pursh 26 | Saanich 215 | tb71 23 | 77 | Food 1 | Spice 86 | Leaves used in steaming pits to flavor deer, seal or porpoise meat. | Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
2124 | Allium cernuum Roth 141 | Hopi 95 | w39 37 | 70 | Food 1 | Spice 86 | Used for flavoring before the introduction of the cultivated onion. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70 |
2190 | Allium geyeri S. Wats. 147 | Hopi 95 | w39 37 | 70 | Food 1 | Spice 86 | Used for flavoring before the introduction of the cultivated onion. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70 |
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 |
6669 | Atriplex coronata S. Wats. 505 | Pima 193 | r08 104 | 69 | Food 1 | Spice 86 | Plants boiled with other foods for their salty flavor. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69 |
6672 | Atriplex elegans (Moq.) D. Dietr. 506 | Pima 193 | r08 104 | 69 | Food 1 | Spice 86 | Plants boiled with other foods for their salty flavor. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69 |
6722 | Atriplex serenana A. Nels. 516 | Pima 193 | r08 104 | 69 | Food 1 | Spice 86 | Plants boiled with other foods for their salty flavor. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69 |
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 |
11846 | Cymopterus purpureus S. Wats. 1189 | Navajo 157 | e44 74 | 67 | Food 1 | Spice 86 | Plant used as a potherb in seasoning mush and soup. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 67 |
20238 | Ligusticum scoticum L. 2181 | Anticosti 9 | r46 150 | 67 | Food 1 | Spice 86 | Used to season fish or salads. | Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 67 |
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 |
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 |
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 |
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 |
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 |
2638 | Alnus sp. 174 | Paiute 183 | m53 98 | 64 | Food 1 | Spice 86 | Wood used to smoke deer meat when a smoke flavor was not wanted. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 64 |
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 |
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 |
7491 | Brassica nigra (L.) W.D.J. Koch 618 | 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 |
7505 | Brassica nigra (L.) W.D.J. Koch 618 | 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 |
11133 | Cornus sericea ssp. sericea 1102 | Shuswap 233 | palmer75 92 | 61 | Food 1 | Spice 86 | Scraped wood, tasted like salt, used for barbecuing meat. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 61 |
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 |
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 |
21613 | Lysichiton americanus Hult‚n & St. John 2337 | Hoh 94 | r36 77 | 59 | Food 1 | Spice 86 | Leaves placed over roasting camas, wild onion or garlic for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 59 |
21659 | Lysichiton americanus Hult‚n & St. John 2337 | Quileute 209 | r36 77 | 59 | Food 1 | Spice 86 | Leaves placed over roasting camas, wild onion or garlic for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 59 |
4938 | Arnoglossum atriplicifolium (L.) H.E. Robins. 381 | Cherokee 32 | hc75 1 | 58 | Food 1 | Spice 86 | Powdered leaves used as seasoning. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 58 |
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 |
20965 | Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose 2243 | Shuswap 233 | palmer75 92 | 57 | Food 1 | Spice 86 | Roots used to flavor dried salmon heated with dried bread over an open fire. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 57 |
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 |
10743 | Coriandrum sativum L. 1086 | Keresan 108 | w45 90 | 560 | Food 1 | Spice 86 | Seeds used to flavor soups and stews. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560 |
11562 | Cucumis melo L. 1157 | Keresan 108 | w45 90 | 560 | Food 1 | Spice 86 | Seeds ground on metate to remove the hulls & used to flavor various foods, especially rabbit stews. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560 |
3419 | Angelica arguta Nutt. 258 | Shuswap 233 | palmer75 92 | 56 | Food 1 | Spice 86 | Young stems eaten and used to flavor salmon heated with dried bread over an open fire. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 56 |
20354 | Lindera benzoin (L.) Blume 2198 | Cherokee 32 | hc75 1 | 56 | Food 1 | Spice 86 | Used to flavor opossum or ground hog. | 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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
11813 | Cymopterus acaulis var. fendleri (Gray) Goodrich 1181 | Apache, Chiricahua & Mescalero 11 | co36 95 | 48 | Food 1 | Spice 86 | Leaves used with other green plant parts to flavor soups and meats. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 48 |
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 |
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 |
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 |
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 |
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 |
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 |
2100 | Allium cernuum Roth 141 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Onions used to flavor soups and gravies. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47 |
2188 | Allium geyeri S. Wats. 147 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Onions used to flavor soups and gravies. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47 |
5328 | Artemisia ludoviciana Nutt. 399 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Sage used to flavor meats. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47 |
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 |
12667 | Dracocephalum parviflorum Nutt. 1330 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Leaves used as flavoring. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47 |
13105 | Encelia frutescens var. resinosa M.E. Jones ex Blake 1396 | Navajo, Kayenta 158 | wh51 106 | 47 | Food 1 | Spice 86 | Used as a seasoning for broth. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 47 |
16457 | Hedeoma nana (Torr.) Briq. 1805 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Leaves used as flavoring. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47 |
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 |
22594 | Mentha arvensis L. 2443 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Leaves used as flavoring. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47 |
23261 | Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern. 2505 | Apache, Chiricahua & Mescalero 11 | co36 95 | 47 | Food 1 | Spice 86 | Leaves used as flavoring. | Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47 |
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 |
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 |
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 |
6551 | Astragalus sp. 496 | Cahuilla 24 | bs72 31 | 44 | Food 1 | Spice 86 | Pounded seeds mixed with other foods and used as a spice. | Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 44 |
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 |
7991 | Capsicum annuum var. annuum 725 | Navajo, Ramah 159 | v52 18 | 42 | Food 1 | Spice 86 | Pepper used extensively as a condiment in soups and stews. | Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 42 |
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 |
36376 | Salvia carduacea Benth. 3556 | Diegueno 65 | hedges86 85 | 41 | Food 1 | Spice 86 | Seeds added to wheat to improve the flavor. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 41 |
36388 | Salvia columbariae Benth. 3557 | Diegueno 65 | hedges86 85 | 41 | Food 1 | Spice 86 | Seeds added to wheat to improve the flavor. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 41 |
8398 | Carya sp. 769 | Cherokee 32 | perry75 86 | 40 | Food 1 | Spice 86 | Wood ash, salt and black pepper used to cure pork. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40 |
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 |
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 |
6038 | Asarum canadense L. 421 | Ojibwa 173 | smith32 20 | 397 | Food 1 | Spice 86 | Roots processed in lye water and used to season food and take muddy taste away from fish. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
21276 | Lotus unifoliolatus var. unifoliolatus 2278 | Kawaiisu 106 | z81 60 | 39 | Food 1 | Spice 86 | Plant used as a mat for the juniper cake which improves the taste of the cake. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 39 |
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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) );