naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
16511 | 1810 | 68 | 205 | 1 | 1 | 5 | Roots eaten by the brown bears, meadow mice and lemmings. | Porsild, A.E., 1937, Edible Roots and Berries of Northern Canada, Canada Department of Mines and Resources, National Museum of Canada, page 1 |
16512 | 1810 | 68 | 205 | 1 | 1 | 31 | Roots located in mice 'caches' by dogs and eaten. | Porsild, A.E., 1937, Edible Roots and Berries of Northern Canada, Canada Department of Mines and Resources, National Museum of Canada, page 1 |
1607 | 73 | 106 | 60 | 10 | 1 | 2 | Seeds pounded, leached, boiled into a mush, made into a cake and eaten with meat. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
1697 | 86 | 10 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1698 | 86 | 48 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1701 | 86 | 147 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1708 | 86 | 183 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1709 | 86 | 188 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1711 | 86 | 272 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1712 | 86 | 288 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1726 | 89 | 10 | 19 | 10 | 1 | 4 | Heads and young leaves roasted, sun dried and used immediately or stored. | 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 10 |
1727 | 89 | 10 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1731 | 89 | 48 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1732 | 89 | 147 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1733 | 89 | 183 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1736 | 89 | 188 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1750 | 89 | 272 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1751 | 89 | 288 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1799 | 94 | 10 | 19 | 10 | 1 | 4 | Heads and young leaves roasted, sun dried and used immediately or stored. | 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 10 |
1800 | 94 | 10 | 19 | 10 | 1 | 4 | Heads and young leaves roasted, sun dried and used immediately or stored. | 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 10 |
1801 | 94 | 10 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1833 | 94 | 48 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1834 | 94 | 147 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1835 | 94 | 183 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1836 | 94 | 188 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1838 | 94 | 272 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1839 | 94 | 288 | 19 | 10 | 1 | 75 | Used as one of the most important foods. | 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 10 |
1913 | 107 | 106 | 60 | 10 | 1 | 31 | Green leaves boiled and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
1914 | 107 | 106 | 60 | 10 | 1 | 31 | Whole plant above the ground boiled, washed in cold water to remove bitterness and fried in grease. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
2120 | 141 | 76 | 30 | 10 | 1 | 7 | Bulbs used as condiments. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
2121 | 141 | 76 | 30 | 10 | 1 | 75 | Bulbs used as a staple food. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
2132 | 141 | 120 | 30 | 10 | 1 | 7 | Bulbs used as condiments. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
2133 | 141 | 120 | 30 | 10 | 1 | 75 | Bulbs used as a staple food. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
2267 | 160 | 106 | 60 | 10 | 1 | 31 | Tops and roots eaten raw and fresh. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
2694 | 183 | 95 | 19 | 10 | 1 | 31 | Cooked 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 10 |
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 |
10018 | 973 | 151 | 73 | 10 | 1 | 31 | Early spring roots eaten raw or cooked with meat. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 10 |
10019 | 973 | 151 | 73 | 10 | 1 | 31 | Young, summer stalks eaten like asparagus and greens. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 10 |
10127 | 1001 | 151 | 73 | 10 | 1 | 50 | Roots 'better for fattening hogs than the best feed.' | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 10 |
10130 | 1001 | 151 | 73 | 10 | 1 | Roots eaten raw and roasted. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 10 | |
10140 | 1003 | 151 | 73 | 10 | 1 | 50 | Roots 'better for fattening hogs than the best feed.' | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 10 |
10141 | 1003 | 151 | 73 | 10 | 1 | Roots eaten raw and roasted. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 10 | |
24815 | 2670 | 97 | 127 | 10 | 1 | 4 | Fruits sun dried and used for food. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 10 |
24817 | 2670 | 97 | 127 | 10 | 1 | 52 | Fruits pit baked and eaten. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 10 |
29720 | 3111 | 200 | 80 | 10 | 1 | 59 | Plant made into a cake, cooked in earth oven and stored for winter consumption. | Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 10 |
29806 | 3118 | 200 | 80 | 10 | 1 | Cooked stalks used for food. | Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 10 | |
29808 | 3118 | 200 | 80 | 10 | 1 | Raw stalks chewed like sugar cane. | Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 10 | |
36036 | 3545 | 72 | 54 | 10 | 1 | 27 | Dried leaves used to make tea. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 10 |
36037 | 3545 | 72 | 54 | 10 | 1 | 56 | Dried leaves used in soups. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 10 |
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 |
36039 | 3545 | 72 | 54 | 10 | 1 | 59 | Leaves preserved in seal or fish oil or canned for winter use and eaten with meat or fish. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 10 |
38878 | 3823 | 189 | 151 | 10 | 1 | 27 | Fruit used to make wine. | Castetter, Edward F. and Willis H. Bell, 1937, Ethnobiological Studies in the American Southwest IV. The Aboriginal Utilization of the Tall Cacti in the American South, University of New Mexico Bulletin 5:1-48, page 10 |
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 |
43771 | 4224 | 248 | 58 | 10 | 1 | 113 | Used when agricultural reserves dwindled. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 10 |
43948 | 4225 | 248 | 58 | 10 | 1 | 4 | Pulp cooked to a paste, dried and stored for winter use. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 10 |
43950 | 4225 | 248 | 58 | 10 | 1 | 52 | Fruit eaten raw. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 10 |
43955 | 4225 | 248 | 58 | 10 | 1 | Greatly sought after and utilized as food. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 10 | |
236 | 6 | 23 | 26 | 100 | 1 | 85 | Cones pulverized into a fine powder, mixed with backfat and marrow and eaten as a confection. The confection was an aid to digestion as well as a delicacy. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
237 | 6 | 23 | 26 | 100 | 1 | 85 | Cones pulverized into a fine powder, mixed with backfat and marrow and eaten as a confection. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
238 | 6 | 23 | 26 | 100 | 1 | 85 | Cones pulverized into a fine powder, mixed with backfat and marrow and eaten as a confection. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
440 | 23 | 23 | 26 | 100 | 1 | 86 | Dried, crushed leaves used to spice stored meat. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
648 | 34 | 61 | 17 | 100 | 1 | 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
664 | 34 | 177 | 17 | 100 | 1 | 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
665 | 34 | 205 | 17 | 100 | 1 | 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
667 | 34 | 280 | 17 | 100 | 1 | 135 | Sap used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
677 | 35 | 61 | 17 | 100 | 1 | 135 | Sap formerly used to make sugar. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 100 |
752 | 38 | 23 | 26 | 100 | 1 | 27 | Leaves and flowers used to make a pleasant tea. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2255 | 160 | 23 | 26 | 100 | 1 | 86 | Bulbs used to spice soup made of wheat and marrow. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2275 | 160 | 226 | 44 | 100 | 1 | Bulbous roots cooked in pits and used for food. | Ray, Verne F., 1932, The Sanpoil and Nespelem: Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 100 | |
2909 | 204 | 23 | 26 | 100 | 1 | 4 | Berries dried and stored, some with backfat, for future use. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2911 | 204 | 23 | 26 | 100 | 1 | 52 | Berries and fat stuffed into an intestine, boiled and eaten like a sausage. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2912 | 204 | 23 | 26 | 100 | 1 | 52 | Crushed berries, animal fat and dried meat used to make pemmican. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2913 | 204 | 23 | 26 | 100 | 1 | 52 | Dried berries used to make sausages. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2915 | 204 | 23 | 26 | 100 | 1 | 10 | Berries and red osier dogwood berries used as a favorite snack reserved for men. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2917 | 204 | 23 | 26 | 100 | 1 | 56 | Crushed leaves mixed with blood, dried and used to make a rich broth in winter. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2918 | 204 | 23 | 26 | 100 | 1 | 56 | Dried berries used to make soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2921 | 204 | 23 | 26 | 100 | 1 | 75 | Berries used as a staple food. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2922 | 204 | 23 | 26 | 100 | 1 | 59 | Crushed berries mixed with flour for winter storage. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
3169 | 216 | 183 | 153 | 100 | 1 | 4 | Berries crushed, dried and used for food. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 100 |
3170 | 216 | 183 | 153 | 100 | 1 | 52 | Berries eaten fresh. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 100 |
11003 | 1102 | 23 | 26 | 100 | 1 | 10 | Berries and saskatoon berries used as a favorite snack reserved for men. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
11368 | 1123 | 183 | 153 | 100 | 1 | 4 | Berries formerly dried and eaten. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 100 |
11369 | 1123 | 183 | 153 | 100 | 1 | 52 | Berries formerly eaten fresh. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 100 |
12260 | 1245 | 226 | 44 | 100 | 1 | 4 | Dried roots stored for winter use. | Ray, Verne F., 1932, The Sanpoil and Nespelem: Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 100 |
12261 | 1245 | 226 | 44 | 100 | 1 | 31 | Steamed or boiled root used for food. | Ray, Verne F., 1932, The Sanpoil and Nespelem: Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 100 |
14693 | 1603 | 206 | 43 | 100 | 1 | Beechnuts used for food. The hidden stores of the small deer mouse was what the Indians relied upon. The deer mouse is outdone by no other animal in laying up winter stores. Its favorite food is the beechnut. It will lay up, in some safe log or hollow tree, from four to eight quarts, shelled in the most careful manner. The Indians easily find the stores, when the snow is on the ground, by the refuse on the snow. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 100 | |
16630 | 1821 | 226 | 44 | 100 | 1 | 4 | Dried roots stored for winter use. | Ray, Verne F., 1932, The Sanpoil and Nespelem: Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 100 |
20051 | 2159 | 226 | 44 | 100 | 1 | 44 | Roots mixed with service berries, grease or fat added and boiled into a congealed mass. | Ray, Verne F., 1932, The Sanpoil and Nespelem: Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 100 |
22877 | 2447 | 115 | 66 | 100 | 1 | Seeds used for food. | Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 100 | |
26366 | 2873 | 257 | 61 | 100 | 1 | 75 | Used as a staple food. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 100 |
26876 | 2933 | 259 | 10 | 100 | 1 | Sap considered edible. | 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 100 | |
32394 | 3285 | 206 | 43 | 100 | 1 | 44 | Dried, ground acorns used as a flour to make gruel. Hardwood ashes and water furnished the lye for soaking the acorns, to swell them and remove the tannic acid. A bark bag or reticule served to hold the acorns while they were washed through a series of hot and cold water to remove the lye. Then they were dried in the sun and became perfectly sweet and palatable. They were ground on depressions of rocks which served as a mortar with a stone pestle, to a flour, which was cooked as a gruel, sometimes called samp. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 100 |