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Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
38361 | 3729 | 173 | 20 | 410 | 1 | 31 | Potato cultivated and always firm and crisp when cooked. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410 |
38357 | 3729 | 139 | 21 | 264 | 1 | 31 | Potatoes used for food. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 264 |
38356 | 3729 | 138 | 51 | 72 | 1 | 31 | Deep purple potatoes used for food. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 72 |
38355 | 3729 | 133 | 3 | 314 | 1 | 31 | Potatoes dipped in oil and eaten with smoked fish. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 314 |
38354 | 3729 | 112 | 14 | 350 | 1 | 31 | Tubers eaten. | 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 350 |
38351 | 3729 | 87 | 14 | 293 | 1 | 31 | Tubers eaten. | 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 293 |
38350 | 3729 | 32 | 1 | 51 | 1 | 31 | Roots used for 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 51 |
38347 | 3729 | 1 | 84 | 171 | 1 | 31 | Tubers eaten. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 171 |
38309 | 3724 | 32 | 1 | 51 | 1 | 31 | Young leaves used as a potherb. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 51 |
38308 | 3724 | 32 | 105 | 74 | 1 | 31 | Used as the most relished potherb. | Witthoft, John, 1947, An Early Cherokee Ethnobotanical Note, Journal of the Washington Academy of Sciences 37(3):73-75, page 74 |
38303 | 3722 | 257 | 61 | 73 | 1 | 31 | Tubers eaten. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 73 |
38302 | 3722 | 234 | 159 | 107 | 1 | 31 | Potatoes eaten raw or cooked with clay to counteract the astringency. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
38300 | 3722 | 159 | 18 | 43 | 1 | 31 | Potato boiled with clay. | 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 43 |
38299 | 3722 | 157 | 74 | 75 | 1 | 31 | Tubers eaten raw, boiled or baked. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 75 |
38298 | 3722 | 157 | 119 | 221 | 1 | 31 | Potatoes mixed with white clay to remove the astringent effect on the mouth and eaten like mush. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
38296 | 3722 | 107 | 79 | 70 | 1 | 31 | Small tubers used for food. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 70 |
38295 | 3722 | 101 | 76 | 43 | 1 | 31 | Small tubers cooked as potatoes. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 43 |
38291 | 3722 | 11 | 95 | 42 | 1 | 31 | Unpeeled potatoes boiled and eaten. | 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 42 |
38289 | 3721 | 234 | 159 | 107 | 1 | 31 | Potatoes eaten raw or cooked with clay to counteract the astringency. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
38257 | 3718 | 128 | 24 | 229 | 1 | 31 | Leaves used for greens. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 229 |
38106 | 3695 | 32 | 161 | 252 | 1 | 31 | Mixed into other greens and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 252 |
38093 | 3693 | 32 | 1 | 46 | 1 | 31 | Leaves cooked and eaten as salad greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 46 |
38083 | 3692 | 24 | 31 | 140 | 1 | 31 | Immature leaves boiled or fried and used for greens. | 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 140 |
38077 | 3689 | 209 | 77 | 62 | 1 | 31 | Plants eaten as greens. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 62 |
38073 | 3689 | 94 | 77 | 62 | 1 | 31 | Plants eaten as greens. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 62 |
37953 | 3665 | 128 | 24 | 231 | 1 | 31 | Plant used as greens. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 231 |
37655 | 3641 | 68 | 171 | 27 | 1 | 31 | Young leaves & flowering stems eaten raw as salad, cooked as a potherb or made into a 'sauerkraut.' | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 27 |
37574 | 3620 | 284 | 48 | 258 | 1 | 31 | Boiled leaves used for greens. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 258 |
37474 | 3608 | 200 | 96 | 92 | 1 | 31 | Young shoots eaten as greens. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92 |
37473 | 3608 | 200 | 96 | 92 | 1 | 31 | Roots eaten as greens. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92 |
37417 | 3603 | 200 | 96 | 92 | 1 | 31 | Young shoots eaten as greens. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92 |
37416 | 3603 | 200 | 96 | 92 | 1 | 31 | Roots eaten as greens. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92 |
37347 | 3596 | 4 | 132 | 65 | 1 | 31 | Young, tender leaves used as a salad green. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 65 |
37339 | 3595 | 32 | 1 | 26 | 1 | 31 | Leaves eaten raw as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 26 |
37337 | 3594 | 72 | 54 | 21 | 1 | 31 | Leaves preserved in seal oil and eaten with fish or meat or used fresh in salads. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 21 |
37336 | 3594 | 68 | 171 | 29 | 1 | 31 | Leaves eaten raw with seal blubber or as 'sauerkraut.' | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 29 |
37329 | 3593 | 32 | 86 | 54 | 1 | 31 | Leaves used in salads or wilted in boiling water with bacon grease dripped on the top. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 54 |
37174 | 3587 | 4 | 132 | 57 | 1 | 31 | Young plants used in salads or for pickles. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 57 |
37156 | 3586 | 151 | 73 | 23 | 1 | 31 | Young twigs used for greens. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 23 |
37100 | 3580 | 160 | 81 | 377 | 1 | 31 | Leaves eaten as greens. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
37063 | 3573 | 105 | 71 | 386 | 1 | 31 | Leaves eaten as greens. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 386 |
36353 | 3554 | 157 | 121 | 27 | 1 | 31 | Very young, raw sprouts chopped into salads. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 27 |
36038 | 3545 | 72 | 54 | 10 | 1 | 31 | Leaves used as greens in fresh salads. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 10 |
36031 | 3545 | 67 | 167 | 715 | 1 | 31 | Young shoots and catkins used fresh or in seal oil. | Anderson, J. P., 1939, Plants Used by the Eskimo of the Northern Bering Sea and Arctic Regions of Alaska, American Journal of Botany 26:714-16, page 715 |
35600 | 3510 | 206 | 43 | 95 | 1 | 31 | Potatoes, deer meat and maple sugar made a very tasty dish. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 95 |
35595 | 3510 | 177 | 124 | 341 | 1 | 31 | Bulbs boiled and eaten as vegetables. | Fletcher, Alice C. and Francis La Flesche, 1911, The Omaha Tribe, SI-BAE Annual Report #27, page 341 |
35489 | 3495 | 195 | 136 | 5 | 1 | 31 | Leaves boiled or boiled, strained, refried and eaten as greens. Star mallow, wild heliotrope, fiddlenecks and wild sorrel were dropped entirely from the Pima diet. The author suspects they were spring starvation season foods. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
35466 | 3493 | 43 | 19 | 50 | 1 | 31 | Leaves used as greens. | 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 50 |
35461 | 3494 | 151 | 73 | 22 | 1 | 31 | Spring leaves used for 'greens.' | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 22 |
35447 | 3492 | 151 | 73 | 22 | 1 | 31 | Herbage eaten raw. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 22 |
35419 | 3487 | 193 | 11 | 51 | 1 | 31 | Young, succulent leaves boiled or roasted and eaten as greens in spring. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 51 |
35401 | 3487 | 188 | 27 | 46 | 1 | 31 | Roasted in ashes and eaten as greens. | 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 46 |
35400 | 3487 | 188 | 27 | 14 | 1 | 31 | Leaves eaten as greens in spring. | 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 14 |
35399 | 3487 | 188 | 160 | 61 | 1 | 31 | Greens used for food. | Castetter, Edward F. and Willis H. Bell, 1942, Pima and Papago Indian Agriculture, Albuquerque: University of New Mexico Press. First Edition., page 61 |
35386 | 3487 | 157 | 74 | 43 | 1 | 31 | Stems baked and eaten. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 43 |
35363 | 3487 | 24 | 31 | 134 | 1 | 31 | Crisp, juicy stalks eaten as greens. | 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 134 |
35330 | 3485 | 193 | 11 | 51 | 1 | 31 | Leaves eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 51 |
35300 | 3485 | 151 | 73 | 22 | 1 | 31 | Spring leaves used for 'greens.' | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 22 |
35298 | 3485 | 149 | 97 | 83 | 1 | 31 | Combined with pigweed, mustard, plantain and nettle and used as mixed greens. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 83 |
35295 | 3485 | 147 | 125 | 201 | 1 | 31 | Leaves boiled and eaten as greens. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 201 |
35290 | 3485 | 137 | 89 | 345 | 1 | 31 | Leaves used as greens in food. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 345 |
35286 | 3485 | 101 | 76 | 42 | 1 | 31 | Leaves eaten as greens. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 42 |
35284 | 3485 | 100 | 112 | 117 | 1 | 31 | Young leaves, before the stem appeared, cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
35283 | 3485 | 100 | 107 | 93 | 1 | 31 | Stalks eaten as greens in spring. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 93 |
35261 | 3485 | 89 | 2 | 66 | 1 | 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | 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 66 |
35260 | 3485 | 89 | 2 | 217 | 1 | 31 | Leaves boiled and eaten. | 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 217 |
35254 | 3485 | 50 | 16 | 249 | 1 | 31 | Leaves used for greens. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 249 |
35240 | 3485 | 32 | 161 | 253 | 1 | 31 | Young leaves cooked with sochan, creaseys and other greens and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
35239 | 3485 | 32 | 86 | 53 | 1 | 31 | Leaves and stems mixed with other greens, parboiled, rinsed and cooked in hot grease as a potherb. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 53 |
35229 | 3484 | 144 | 100 | 160 | 1 | 31 | Cooked leaves eaten as greens. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 160 |
35225 | 3483 | 255 | 36 | 15 | 1 | 31 | Leaves and stems eaten raw or boiled with sugar. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
35221 | 3483 | 72 | 54 | 35 | 1 | 31 | Leaves eaten raw in a salad or boiled and eaten hot with seal oil, blubber or butter. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 35 |
35216 | 3483 | 68 | 171 | 26 | 1 | 31 | Leaves from young stems eaten raw as a salad or cooked like spinach. | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 26 |
35211 | 3483 | 4 | 132 | 55 | 1 | 31 | Leaves used as salad greens and cooked as vegetables. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 55 |
35209 | 3482 | 255 | 36 | 15 | 1 | 31 | Leaves and stems eaten raw or boiled with sugar. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
35206 | 3482 | 151 | 73 | 22 | 1 | 31 | Spring leaves used for 'greens.' | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 22 |
35201 | 3482 | 112 | 14 | 340 | 1 | 31 | Leaves cooked and eaten. | 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 340 |
35193 | 3482 | 87 | 14 | 260 | 1 | 31 | Leaves and stems eaten with oolichan grease and sugar. | 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 260 |
35191 | 3482 | 21 | 53 | 207 | 1 | 31 | Young leaves mashed, cooked, mixed with grease and eaten like spinach. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 207 |
35177 | 3480 | 215 | 23 | 85 | 1 | 31 | Acid-tasting leaves eaten like lettuce. | 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 85 |
35176 | 3480 | 175 | 32 | 113 | 1 | 31 | Leaves eaten raw. | 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 113 |
35174 | 3480 | 144 | 100 | 160 | 1 | 31 | Moistened, pulverized leaves eaten with salt, tasted sour like vinegar. | Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 160 |
35173 | 3480 | 100 | 112 | 118 | 1 | 31 | Eaten raw, sometimes with salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
35168 | 3480 | 32 | 86 | 53 | 1 | 31 | Leaves used for food. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 53 |
35160 | 3479 | 32 | 86 | 53 | 1 | 31 | Leaves used for food. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 53 |
35158 | 3478 | 222 | 19 | 50 | 1 | 31 | Young stems eaten like celery. | 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 50 |
35153 | 3478 | 32 | 1 | 30 | 1 | 31 | Leaves used as cooked spring salad to keep well. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
35152 | 3478 | 32 | 86 | 34 | 1 | 31 | Leaves and stems parboiled, rinsed and boiled in hot grease until soft. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 34 |
35151 | 3478 | 32 | 86 | 34 | 1 | 31 | Leaves and stems cooked alone or with poke, eggs, dock, cornfield creasy or any other greens. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 34 |
34920 | 3469 | 32 | 86 | 57 | 1 | 31 | Shoots used in salads and as potherbs. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 57 |
33854 | 3412 | 269 | 137 | 16 | 1 | 31 | Leaves and stems boiled as greens. | Voegelin, Ermine W., 1938, Tubatulabal Ethnography, Anthropological Records 2(1):1-84, page 16 |
33852 | 3412 | 175 | 32 | 92 | 1 | 31 | Leaves eaten raw as salad greens. | 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 92 |
33846 | 3412 | 128 | 24 | 232 | 1 | 31 | Plant used for greens. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 232 |
33843 | 3412 | 100 | 112 | 118 | 1 | 31 | Eaten raw, sometimes with salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
33840 | 3412 | 65 | 85 | 37 | 1 | 31 | Leaves boiled and eaten as greens. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 37 |
33836 | 3412 | 32 | 86 | 37 | 1 | 31 | Leaves used in salads. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 37 |
33835 | 3412 | 32 | 1 | 61 | 1 | 31 | Leaves eaten cooked or raw as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 61 |
33834 | 3412 | 32 | 86 | 37 | 1 | 31 | Leaves boiled and eaten with bacon grease as potherbs. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 37 |
33833 | 3412 | 24 | 31 | 90 | 1 | 31 | Eaten fresh in the spring, cooked like spinach or mixed with less flavorful greens into a salad. | 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 90 |
33832 | 3412 | 7 | 67 | 86 | 1 | 31 | Used as a salad plant. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 86 |
33808 | 3405 | 15 | 45 | 160 | 1 | 31 | Beans and pods used for food. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 160 |