uses
Data source: Native American Ethnobotany Database · About: NAEB
244 rows where use_subcategory = 86 sorted by tribe descending
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id | species | tribe ▲ | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
7696 | Calocedrus decurrens (Torr.) Florin 667 | Round Valley Indian 214 | c02 89 | 306 | Food 1 | Spice 86 | Dense leaflets used as flavoring in leaching acorn meal. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 306 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
20962 | Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose 2243 | Pomo, Kashaya 202 | gl80 40 | 31 | Food 1 | Spice 86 | Sweet seed used to flavor tea and pinole. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 31 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
11649 | Cucurbita maxima Duchesne 1162 | Navajo, Ramah 159 | v52 18 | 46 | Food 1 | Spice 86 | Blossoms used as seasoning for soup. | Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 46 |
11727 | Cucurbita pepo L. 1164 | Navajo, Ramah 159 | v52 18 | 47 | Food 1 | Spice 86 | Blossoms used as seasoning for soup. | Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 47 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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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) );