naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
10294 | 1026 | 2 | 19 | 22 | 1 | 44 | Seeds cooked well, dried and made into mush before use. | 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 22 |
10295 | 1026 | 14 | 87 | 192 | 1 | 31 | Leaves and whole, young plants used as greens. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 192 |
10296 | 1026 | 79 | 38 | 366 | 2 | 25 | Poultice of pounded, soaked leaves applied to sore eyes. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 366 |
10297 | 1026 | 89 | 2 | 221 | 1 | Seeds used for food. | 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 221 | |
10298 | 1026 | 95 | 72 | 16 | 1 | Leaves and flowers boiled and used for food. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 16 | |
10299 | 1026 | 95 | 37 | 77 | 1 | Young plants boiled for food. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77 | |
10300 | 1026 | 95 | 19 | 24 | 1 | 31 | Plants boiled and eaten like spinach. This plant was so important economically that it was listed in songs with corn, pumpkins and cotton, the three main cultivated plants. | 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 24 |
10301 | 1026 | 101 | 76 | 26 | 5 | Roots formerly used to make a dye. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 26 | |
10302 | 1026 | 101 | 76 | 26 | 1 | 2 | Large seeds formerly used to make a flour for bread. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 26 |
10303 | 1026 | 101 | 19 | 22 | 1 | 2 | Seeds made into a meal and used to make bread. | 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 22 |
10304 | 1026 | 101 | 76 | 26 | 1 | 31 | Leaves used as greens. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 26 |
10305 | 1026 | 102 | 28 | 26 | 1 | 2 | Green parts boiled, fibrous material removed, molded into cakes and fried in grease, a delicacy. | Cook, Sarah Louise, 1930, The Ethnobotany of Jemez Indians., University of New Mexico, M.A. Thesis, page 26 |
10306 | 1026 | 102 | 28 | 26 | 1 | 31 | Young and tender plants eaten as greens. | Cook, Sarah Louise, 1930, The Ethnobotany of Jemez Indians., University of New Mexico, M.A. Thesis, page 26 |
10307 | 1026 | 107 | 79 | 37 | 1 | 44 | Dried seeds cooked into a mush and eaten. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 37 |
10308 | 1026 | 107 | 79 | 37 | 1 | 31 | Leaves and shoots used for food as greens. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 37 |
10309 | 1026 | 108 | 90 | 559 | 1 | Seeds cooked and eaten. | 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 559 | |
10310 | 1026 | 108 | 90 | 559 | 1 | 31 | Leaves cooked as greens. | 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 559 |
10311 | 1026 | 108 | 90 | 559 | 3 | 26 | Used to make the black paint for pottery decoration. | 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 559 |
10312 | 1026 | 124 | 19 | 22 | 1 | 44 | Seeds cooked well, dried and made into mush before use. | 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 22 |
10313 | 1026 | 157 | 74 | 50 | 1 | 2 | Dried leaves and meat or tallow used to make dumplings. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50 |
10314 | 1026 | 157 | 121 | 13 | 1 | 4 | Leaves dried and stored for winter use. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 13 |
10315 | 1026 | 157 | 19 | 24 | 1 | 4 | Young plants boiled, pressed, rolled into balls, dried and stored for winter use. | 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 24 |
10316 | 1026 | 157 | 119 | 223 | 1 | 4 | Young shoots boiled, rolled into small balls and dried for winter use. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
10317 | 1026 | 157 | 121 | 13 | 1 | 56 | Dried leaves used to make stew. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 13 |
10318 | 1026 | 157 | 74 | 50 | 1 | 56 | Leaves, onions, wild celery and tallow or meat used to make stew. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50 |
10319 | 1026 | 157 | 19 | 24 | 1 | 56 | Plant made into stew with wild onions, wild celery, tallow or bits of meat. | Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 24 |
10320 | 1026 | 157 | 141 | 149 | 1 | 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 |
10321 | 1026 | 157 | 74 | 50 | 1 | Pods used for food. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50 | |
10322 | 1026 | 157 | 19 | 24 | 1 | Young plants boiled, pressed, rolled into balls and eaten. | 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 24 | |
10323 | 1026 | 157 | 74 | 50 | 1 | 31 | Leaves boiled like spinach. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50 |
10324 | 1026 | 157 | 74 | 50 | 1 | 31 | Young plants boiled and rolled into balls and eaten. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50 |
10325 | 1026 | 157 | 19 | 24 | 1 | 31 | Young plants boiled with a pinch of salt and eaten 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 24 |
10326 | 1026 | 157 | 119 | 223 | 1 | 31 | Young shoots boiled, rolled into small balls and eaten fresh with or without mutton. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
10327 | 1026 | 157 | 119 | 223 | 1 | 31 | Young shoots eaten as greens. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223 |
10328 | 1026 | 157 | 74 | 50 | 1 | 59 | Young plants boiled, rolled into balls, dried and stored for the winter. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50 |
10329 | 1026 | 159 | 18 | 29 | 2 | 11 | Decoction of seeds used ceremonially to give 'good blood.' | 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 29 |
10330 | 1026 | 159 | 18 | 29 | 2 | 12 | Decoction of seeds used ceremonially to improve voice and give 'good blood.' | 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 29 |
10331 | 1026 | 159 | 18 | 29 | 2 | 8 | Cold infusion of leaves used as a body and shoe deodorant. | 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 29 |
10332 | 1026 | 159 | 18 | 29 | 2 | 123 | Decoction of seeds used ceremonially to improve voice. | 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 29 |
10333 | 1026 | 159 | 18 | 29 | 1 | 4 | Young plants boiled twice and dried in small balls for later use. | 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 29 |
10334 | 1026 | 159 | 18 | 29 | 1 | 50 | Young plants used for sheep and horse feed. | 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 29 |
10335 | 1026 | 159 | 18 | 29 | 1 | Young plants boiled twice and meat added or plants removed and fried. | 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 29 | |
10336 | 1026 | 178 | 111 | 40 | 2 | 45 | Infusion of whole plant taken for fever. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 40 |
10337 | 1026 | 207 | 19 | 24 | 1 | 75 | Used as one of the most important food plants. | 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 24 |
10338 | 1026 | 222 | 19 | 24 | 1 | Flower buds salted and eaten as food. | 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 24 | |
10339 | 1026 | 234 | 159 | 107 | 1 | Seeds used for food. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 | |
10340 | 1026 | 234 | 159 | 107 | 1 | 31 | Leaves cooked as greens. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
10341 | 1026 | 257 | 61 | 58, 59 | 2 | 14 | Infusion of plant taken for stomach disorders and poultice of plant used on abdomen. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 58, 59 |
10342 | 1026 | 257 | 61 | 58 | 1 | Young plants boiled, dried, soaked in hot water, fried in grease and used for food. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 58 | |
10343 | 1026 | 257 | 19 | 24 | 1 | 31 | Plants boiled and eaten like spinach. This plant was so important economically that it was listed in songs with corn, pumpkins and cotton, the three main cultivated plants. | 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 24 |
10344 | 1026 | 257 | 61 | 58 | 3 | 26 | Young plants boiled, dried, soaked in hot water and used as black paint for pottery decorations. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 58 |
10345 | 1026 | 291 | 6 | 69 | 1 | 4 | Leaves gathered in large quantities and hung indoors to dry for winter use. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
10346 | 1026 | 291 | 6 | 69 | 1 | Tender leaves usually boiled with corn, on or off the cob, and highly seasoned with chile. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 | |
10347 | 1026 | 291 | 19 | 24 | 1 | Young plants cooked with corn strongly flavored with chile. | 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 24 | |
10348 | 1026 | 291 | 6 | 96 | 3 | 30 | Plant paste used with black mineral paint to color sticks of plume offerings to anthropic gods. The plant was boiled for a long time and the concoction allowed to evaporate. The precipitated paste was then used with black mineral paint to color sticks of plume offerings to anthropic gods. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 96 |
10349 | 1026 | 291 | 6 | 82 | 3 | 38 | Whole plant except for the root used in pottery decorations. The whole plant except for the root was boiled for a considerable amount of time and the water was allowed to evaporate. The firm paste secured from precipitation was used in conjunction with a black mineral paint for decorating pottery. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 82 |
10350 | 1026 | 291 | 6 | 96 | 3 | 26 | Plant paste used with black mineral paint to color sticks of plume offerings to anthropic gods. The plant was boiled for a long time and the concoction allowed to evaporate. The precipitated paste was then used with black mineral paint to color sticks of plume offerings to anthropic gods. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 96 |