naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
2232 | 158 | 255 | 36 | 15 | 1 | 66 | Stems and bulbs frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
2233 | 158 | 255 | 36 | 15 | 1 | Stems and bulbs eaten raw, fried or boiled. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 | |
2666 | 176 | 255 | 36 | 5 | 1 | 83 | Wood used to smoke fish. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 5 |
3280 | 237 | 255 | 36 | 8 | 1 | 27 | Leaves used to make tea. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 8 |
4480 | 344 | 255 | 36 | 10 | 1 | 52 | Berries used for food. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
4660 | 347 | 255 | 36 | 10 | 1 | 52 | Berries warmed in grease and eaten. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
4662 | 347 | 255 | 36 | 10 | 1 | 52 | Raw berries mixed with grease, dried or fresh, raw whitefish eggs and eaten. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
4663 | 347 | 255 | 36 | 10 | 1 | 59 | Raw berries mixed with grease, dried or fresh, raw whitefish eggs and stored for later use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
7283 | 580 | 255 | 36 | 5 | 1 | Raw sap, sometimes mixed with fish grease, used for food. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 5 | |
7284 | 580 | 255 | 36 | 5 | 1 | Sap used for food. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 5 | |
7399 | 602 | 255 | 36 | 15 | 1 | 50 | Raw roots or above ground portion of plant diced, mixed with other food & used for puppy & dog food. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
9313 | 882 | 255 | 36 | 16 | 1 | 50 | Shoots cooked with fish for dog feed. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 16 |
9314 | 882 | 255 | 36 | 16 | 1 | 83 | Used for smoking fish and as a mosquito repellent. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 16 |
9315 | 882 | 255 | 36 | 16 | 1 | Shoots eaten raw or boiled. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 16 | |
12988 | 1374 | 255 | 36 | 13 | 1 | 52 | Berries eaten raw. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 13 |
12989 | 1374 | 255 | 36 | 13 | 1 | 52 | Berries mixed with grease, cooked and eaten. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 13 |
12990 | 1374 | 255 | 36 | 13 | 1 | 56 | Berries used to make soup. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 13 |
13083 | 1393 | 255 | 36 | 12 | 1 | 66 | Berries frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
13084 | 1393 | 255 | 36 | 12 | 1 | 52 | Berries boiled with sugar and flour to thicken. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
13085 | 1393 | 255 | 36 | 12 | 1 | 52 | Berries eaten raw, plain or mixed raw with sugar, grease or the combination of the two. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
13086 | 1393 | 255 | 36 | 12 | 1 | 52 | Berries fried in grease with sugar or dried fish eggs. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
13088 | 1393 | 255 | 36 | 12 | 1 | 88 | Berries used to make pies. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
13089 | 1393 | 255 | 36 | 12 | 1 | 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
13090 | 1393 | 255 | 36 | 12 | 1 | 59 | Berries preserved alone or in grease and stored in a birchbark basket in an underground cache. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
13334 | 1421 | 255 | 36 | 9 | 1 | Tubers eaten. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 | |
16506 | 1809 | 255 | 36 | 14 | 1 | 27 | Fried roots, with or without grease, used to make tea. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 14 |
16507 | 1809 | 255 | 36 | 14 | 1 | 31 | Roots dipped in or mixed with grease and eaten. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 14 |
16508 | 1809 | 255 | 36 | 14 | 1 | 31 | Roots eaten raw, roasted over a fire, fried or boiled. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 14 |
16509 | 1809 | 255 | 36 | 14 | 1 | 59 | Roots stored, with or without grease, in a birchbark basket in an underground cache. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 14 |
16510 | 1809 | 255 | 36 | 14 | 1 | 59 | Used in the winter during times of food shortage. A large fire was set over an area where the Indians knew the roots to be abundant. By thawing the ground this way, they were able to dig them out. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 14 |
19872 | 2126 | 255 | 36 | 16 | 1 | 27 | Leaves and stems used to make tea. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 16 |
19873 | 2126 | 255 | 36 | 16 | 1 | 86 | Leaves used as a spice for strong tasting meat. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 16 |
23582 | 2560 | 255 | 36 | 14 | 1 | 66 | Rhizomes frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 14 |
23583 | 2560 | 255 | 36 | 14 | 1 | Rhizomes eaten raw, fried in grease or roasted. Rhizomes were sweet and crunchy and a much relished food. They were said to have been an important food during periods of low food supply as they were usually able to obtain them when needed. People give accounts of how they saved people's lives during such times. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 14 | |
27024 | 2934 | 255 | 36 | 2 | 1 | 85 | Hard pitch used for chewing gum. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 2 |
27025 | 2934 | 255 | 36 | 2 | 1 | 50 | Rotten wood mixed with poque and fed to puppies. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 2 |
27026 | 2934 | 255 | 36 | 2 | 1 | 113 | Cambium used as a food during periods of food shortage. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 2 |
27027 | 2934 | 255 | 36 | 2 | 1 | Fresh sap eaten as food during the summer. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 2 | |
28862 | 3051 | 255 | 36 | 15 | 1 | 66 | Leaves and stems frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
28863 | 3051 | 255 | 36 | 15 | 1 | 31 | Stems and leaves boiled with sugar and flour or in whitefish broth, grease and sugar and eaten. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
28864 | 3051 | 255 | 36 | 15 | 1 | 31 | Stems and leaves eaten raw. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
29239 | 3095 | 255 | 36 | 4 | 1 | Sap used for food. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 4 | |
29663 | 3106 | 255 | 36 | 5 | 1 | 83 | Wood used to smoke fish. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 5 |
29664 | 3106 | 255 | 36 | 5 | 1 | Sap and cambium used for food. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 5 | |
33522 | 3371 | 255 | 36 | 11 | 1 | 52 | Currants mixed with moose grease and dried whitefish eggs and eaten. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 11 |
33523 | 3371 | 255 | 36 | 11 | 1 | 1 | Currants used to make jam. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 11 |
33768 | 3397 | 255 | 36 | 11 | 1 | 52 | Berries used for food. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 11 |
33902 | 3417 | 255 | 36 | 12 | 1 | 27 | Leaves boiled into tea. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
33903 | 3417 | 255 | 36 | 12 | 1 | 52 | Rose hips eaten raw or cooked with grease and sugar. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
33905 | 3417 | 255 | 36 | 12 | 1 | 1 | Rose hips used to make jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
33906 | 3417 | 255 | 36 | 12 | 1 | Raw petals used for food. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 | |
33907 | 3417 | 255 | 36 | 12 | 1 | 59 | Leaves dried and saved for later use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34337 | 3440 | 255 | 36 | 12 | 1 | 66 | Berries frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34338 | 3440 | 255 | 36 | 12 | 1 | 52 | Berries boiled with sugar and flour to thicken. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34339 | 3440 | 255 | 36 | 12 | 1 | 52 | Berries eaten raw, plain or mixed raw with sugar, grease or the combination of the two. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34340 | 3440 | 255 | 36 | 12 | 1 | 52 | Berries fried in grease with sugar or dried fish eggs. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34341 | 3440 | 255 | 36 | 12 | 1 | 88 | Berries used to make pies. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34342 | 3440 | 255 | 36 | 12 | 1 | 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34343 | 3440 | 255 | 36 | 12 | 1 | 59 | Berries preserved alone or in grease and stored in a birchbark basket in an underground cache. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34399 | 3445 | 255 | 36 | 12 | 1 | 66 | Berries frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34400 | 3445 | 255 | 36 | 12 | 1 | 52 | Berries boiled with sugar and flour to thicken. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34401 | 3445 | 255 | 36 | 12 | 1 | 52 | Berries eaten raw, plain or mixed raw with sugar, grease or the combination of the two. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34402 | 3445 | 255 | 36 | 12 | 1 | 52 | Berries fried in grease with sugar or dried fish eggs. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34403 | 3445 | 255 | 36 | 12 | 1 | 88 | Berries used to make pies. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34404 | 3445 | 255 | 36 | 12 | 1 | 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34405 | 3445 | 255 | 36 | 12 | 1 | 59 | Berries preserved alone or in grease and stored in a birchbark basket in an underground cache. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34501 | 3453 | 255 | 36 | 12 | 1 | 66 | Berries frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34502 | 3453 | 255 | 36 | 12 | 1 | 52 | Berries boiled with sugar and flour to thicken. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34503 | 3453 | 255 | 36 | 12 | 1 | 52 | Berries eaten raw, plain or mixed raw with sugar, grease or the combination of the two. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34504 | 3453 | 255 | 36 | 12 | 1 | 52 | Berries fried in grease with sugar or dried fish eggs. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34506 | 3453 | 255 | 36 | 12 | 1 | 88 | Berries used to make pies. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34507 | 3453 | 255 | 36 | 12 | 1 | 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
34508 | 3453 | 255 | 36 | 12 | 1 | 59 | Berries preserved alone or in grease and stored in a birchbark basket in an underground cache. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
35208 | 3482 | 255 | 36 | 15 | 1 | 66 | Leaves and stems frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
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 |
35224 | 3483 | 255 | 36 | 15 | 1 | 66 | Leaves and stems frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 15 |
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 |
36299 | 3551 | 255 | 36 | 7 | 1 | Sap and leaves eaten raw. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 7 | |
36300 | 3551 | 255 | 36 | 7 | 1 | Young sprouts and sap used for food. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 7 | |
37898 | 3658 | 255 | 36 | 13 | 1 | 52 | Berries mixed with sugar, fried and eaten. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 13 |
37899 | 3658 | 255 | 36 | 13 | 1 | 52 | Raw berries whipped with sugar until frothy. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 13 |
38753 | 3797 | 255 | 36 | 8 | 1 | 27 | Fresh or dried leaves made into tea. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 8 |
41389 | 4049 | 255 | 36 | 9 | 1 | Lower part of stem used for food. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 | |
42297 | 4084 | 255 | 36 | 10 | 1 | 66 | Berries frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
42298 | 4084 | 255 | 36 | 10 | 1 | 52 | Berries boiled with sugar and flour to thicken. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
42299 | 4084 | 255 | 36 | 10 | 1 | 52 | Berries eaten raw, plain or mixed raw with sugar, grease or the combination of the two. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
42300 | 4084 | 255 | 36 | 10 | 1 | 52 | Berries fried in grease with sugar or dried fish eggs. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
42301 | 4084 | 255 | 36 | 10 | 1 | 88 | Berries used to make pies. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
42302 | 4084 | 255 | 36 | 10 | 1 | 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
42303 | 4084 | 255 | 36 | 10 | 1 | 59 | Berries preserved alone or in grease and stored in a birchbark basket in an underground cache. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 10 |
42432 | 4088 | 255 | 36 | 9 | 1 | 1 | Berries gathered and preserved in quantity. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 |
42454 | 4089 | 255 | 36 | 9 | 1 | 66 | Berries frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 |
42455 | 4089 | 255 | 36 | 9 | 1 | 52 | Berries boiled with sugar and flour to thicken. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 |
42456 | 4089 | 255 | 36 | 9 | 1 | 52 | Berries eaten raw, plain or mixed raw with sugar, grease or the combination of the two. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 |
42457 | 4089 | 255 | 36 | 9 | 1 | 52 | Berries fried in grease with sugar or dried fish eggs. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 |
42460 | 4089 | 255 | 36 | 9 | 1 | 88 | Berries used to make pies. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 |
42461 | 4089 | 255 | 36 | 9 | 1 | 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 |
42462 | 4089 | 255 | 36 | 9 | 1 | 59 | Berries preserved alone or in grease and stored in a birchbark basket in an underground cache. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 9 |
43073 | 4130 | 255 | 36 | 11 | 1 | 66 | Berries frozen for future use. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 11 |
43074 | 4130 | 255 | 36 | 11 | 1 | 52 | Berries boiled with sugar and flour to thicken. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 11 |
43075 | 4130 | 255 | 36 | 11 | 1 | 52 | Berries eaten raw, plain or mixed raw with sugar, grease or the combination of the two. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 11 |