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Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
7918 | 704 | 181 | 14 | 119 | 1 | 27 | Leaves used to make tea. | 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 119 |
8107 | 752 | 115 | 66 | 92 | 1 | 27 | Pith juice used as beverage. | 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 92 |
8141 | 757 | 14 | 87 | 178 | 1 | 27 | Juice used as a drink. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 178 |
8152 | 757 | 136 | 125 | 204 | 1 | 27 | Juice fermented to make an intoxicating drink. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204 |
8157 | 757 | 188 | 27 | 26 | 1 | 27 | Juice mixed with water, fermented and used as an intoxicating drink in ceremonies to bring rain. | 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 26 |
8158 | 757 | 188 | 27 | 20 | 1 | 27 | Pulp boiled with water, strained, boiled again and used as a ceremonial drink. | 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 20 |
8193 | 757 | 193 | 104 | 71 | 1 | 27 | Fruits boiled, fermented and used as an intoxicating liquor. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 71 |
8194 | 757 | 193 | 11 | 53 | 1 | 27 | Ripe, dried fruits shaped into balls, boiled, fermented and used to make wine. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 53 |
8212 | 757 | 195 | 136 | 4 | 1 | 27 | Pulp made into a syrup and fermented for the annual wine feast. The annual wine feast was an elaborate liturgical celebration intended to bring rain and to continue it through the growing season. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4 |
8213 | 757 | 195 | 136 | 4 | 1 | 27 | Ripe fruit used to make a cold drink. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4 |
8227 | 757 | 284 | 48 | 260 | 1 | 27 | Dried fruit pressed into bricks and kept for later use, pieces broken off and stirred in water. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 260 |
8228 | 757 | 284 | 48 | 260 | 1 | 27 | Fruit mixed with water and liquid scooped with hand. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 260 |
8286 | 763 | 100 | 107 | 99 | 1 | 27 | Fresh nut meats crushed, boiled and liquid used as a drink. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
8341 | 767 | 100 | 107 | 99 | 1 | 27 | Fresh nut meats crushed, boiled and liquid used as a drink. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
8426 | 774 | 100 | 107 | 99 | 1 | 27 | Fresh nut meats crushed, boiled and liquid used as a drink. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
8455 | 780 | 144 | 100 | 163 | 1 | 27 | Flowers sipped sporadically and as a pastime. | 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 163 |
8524 | 794 | 144 | 100 | 163 | 1 | 27 | Flowers sipped sporadically and as a pastime. | 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 163 |
8593 | 807 | 61 | 17 | 102 | 1 | 27 | Leaves used to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 102 |
8609 | 807 | 138 | 51 | 70 | 1 | 27 | Dried leaves used as a substitute for Ceylon black tea. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 70 |
8615 | 807 | 139 | 21 | 263 | 1 | 27 | Leaves used as a beverage. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 263 |
8616 | 807 | 177 | 154 | 329 | 1 | 27 | Leaves used to make a hot, aqueous, tea like beverage. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 329 |
8617 | 807 | 177 | 17 | 102 | 1 | 27 | Leaves used to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 102 |
8618 | 807 | 177 | 124 | 342 | 1 | 27 | Leaves used to make tea. | Fletcher, Alice C. and Francis La Flesche, 1911, The Omaha Tribe, SI-BAE Annual Report #27, page 342 |
8620 | 807 | 190 | 17 | 102 | 1 | 27 | Leaves used to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 102 |
8622 | 807 | 205 | 17 | 102 | 1 | 27 | Leaves used to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 102 |
8624 | 807 | 280 | 17 | 102 | 1 | 27 | Leaves used to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 102 |
8652 | 812 | 125 | 108 | 56 | 1 | 27 | Leaves used to make tea. | Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 56 |
9137 | 862 | 173 | 20 | 400 | 1 | 27 | Fresh or dried leaves used as a beverage tea. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 400 |
9232 | 880 | 15 | 45 | 151 | 1 | 27 | Roots used to make a fermented, intoxicating drink. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 151 |
9268 | 882 | 41 | 99 | 201 | 1 | 27 | Roots boiled and used as a drink. | Fleisher, Mark S., 1980, The Ethnobotany of the Clallam Indians of Western Washington, Northwest Anthropological Research Notes 14(2):192-210, page 201 |
9306 | 882 | 215 | 23 | 85 | 1 | 27 | Young leaves boiled to make a refreshing tea. | 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 |
9348 | 887 | 106 | 60 | 19 | 1 | 27 | Stems and leaves used to make tea. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 19 |
9349 | 888 | 11 | 95 | 53 | 1 | 27 | Leaves and young stems boiled to make a non-intoxicating beverage. | 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 53 |
9685 | 917 | 259 | 33 | 494 | 1 | 27 | Leaves made into a tea. | Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 494 |
9686 | 917 | 259 | 33 | 494 | 1 | 27 | Stem and roots boiled and drunk as a tea. | Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 494 |
9766 | 928 | 183 | 98 | 65 | 1 | 27 | Leaves used to make tea. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 65 |
10366 | 1029 | 65 | 85 | 41 | 1 | 27 | Leaves used to make mint tea. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 41 |
10373 | 1029 | 128 | 24 | 211 | 1 | 27 | Plant used to make a tea. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 211 |
10386 | 1029 | 202 | 40 | 121 | 1 | 27 | Decoction of crawling stems and leaves used as a beverage tea. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 121 |
10388 | 1029 | 215 | 23 | 84 | 1 | 27 | Leaves used to make a refreshing tea. | 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 |
10389 | 1029 | 266 | 70 | 54 | 1 | 27 | Fresh leaves used to make a refreshing tea. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 54 |
10499 | 1052 | 67 | 152 | 36 | 1 | 27 | Dried leaves used to make a hot, tea like beverage before the availability of imported tea. | Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 36 |
10510 | 1055 | 38 | 15 | 127 | 1 | 27 | Leaves used to make a hot, tea like beverage. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 127 |
10712 | 1077 | 90 | 68 | 49 | 1 | 27 | Roots fermented into a very powerful alcohol. | Akana, Akaiko, 1922, Hawaiian Herbs of Medicinal Value, Honolulu: Pacific Book House, page 49 |
10726 | 1082 | 125 | 108 | 37 | 1 | 27 | Used to make tea. | Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 37 |
10734 | 1083 | 291 | 6 | 66 | 1 | 27 | Plant formerly used to make a hot beverage until the introduction of coffee by traders. The plant was folded while fresh, a number of folds being attached one below the other, and hung on the wall to dry. When the beverage was desired, a fold was detached from the wall and used to make a hot beverage. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |
11203 | 1110 | 100 | 107 | 99 | 1 | 27 | Fresh nut meats crushed, boiled and liquid used as a drink. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
11339 | 1122 | 177 | 154 | 329 | 1 | 27 | Twigs used to make a hot, aqueous, tea like beverage. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 329 |
11409 | 1127 | 177 | 154 | 329 | 1 | 27 | Twigs used to make a hot, aqueous, tea like beverage. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 329 |
12020 | 1227 | 157 | 141 | 154 | 1 | 27 | Leaves used to make tea. | 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 154 |
12027 | 1226 | 172 | 17 | 94 | 1 | 27 | Leaves sometimes used to make a tea like beverage. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 94 |
12052 | 1234 | 67 | 167 | 715 | 1 | 27 | Dried leaves used to make tea. | 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 |
12053 | 1234 | 68 | 171 | 31 | 1 | 27 | Leaves dried and used as a substitute for tea. | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 31 |
12058 | 1237 | 11 | 95 | 52 | 1 | 27 | Crowns pit-baked, removed, peeled, crushed, mixed with water, fermented and used as a beverage. | 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 52 |
12063 | 1237 | 12 | 52 | 41 | 1 | 27 | Pounded and used as a drink. | Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 41 |
12099 | 1240 | 193 | 11 | 85 | 1 | 27 | Infusion of leaves and mescal used as a dangerously intoxicating brew. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 85 |
12125 | 1244 | 15 | 45 | 151 | 1 | 27 | Juice or powdered roots used to make a fermented, intoxicating drink. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 151 |
12224 | 1244 | 188 | 27 | 26 | 1 | 27 | Roots ground, infused and used as a beverage. | 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 26 |
12333 | 1268 | 185 | 50 | 47 | 1 | 27 | Seeds dried, cooked, ground, water added, kneaded, water added to make a fine batter and drunk. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 47 |
12352 | 1271 | 106 | 60 | 26 | 1 | 27 | Seeds parched, pounded, sifted, mixed with cold water and taken as a nourishing beverage. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 26 |
12357 | 1271 | 185 | 50 | 47 | 1 | 27 | Seeds dried, cooked, ground, water added, kneaded, water added to make a fine batter and drunk. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 47 |
12360 | 1271 | 195 | 136 | 5 | 1 | 27 | Seeds mixed with water to make a drink. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
12380 | 1273 | 188 | 27 | 27 | 1 | 27 | Seeds steeped and used as tea-like drinks for refreshment. | 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 27 |
12387 | 1274 | 106 | 60 | 26 | 1 | 27 | Seeds parched, pounded, sifted, mixed with cold water and taken as a nourishing beverage. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 26 |
12397 | 1274 | 183 | 98 | 74 | 1 | 27 | Roasted, ground seeds mixed with water and used as a cooling beverage for hot weather. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 74 |
12400 | 1274 | 185 | 50 | 47 | 1 | 27 | Seeds dried, cooked, ground, water added, kneaded, water added to make a fine batter and drunk. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 47 |
12407 | 1275 | 89 | 2 | 66 | 1 | 27 | Seeds ground and added to water to make a refreshing, summer drink. | 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 |
12410 | 1275 | 193 | 11 | 84 | 1 | 27 | Seeds roasted, mixed with water and eaten like atole. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 84 |
12574 | 1310 | 211 | 102 | 25 | 1 | 27 | Fruits rolled in corn meal, brewed in water, drained, baked and mixed with hot water to make a beer. | Speck, Frank G., R.B. Hassrick and E.S. Carpenter, 1942, Rappahannock Herbals, Folk-Lore and Science of Cures, Proceedings of the Delaware County Institute of Science 10:7-55., page 25 |
12633 | 1319 | 106 | 60 | 26 | 1 | 27 | Dried grass cakes used to make a beverage. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 26 |
12634 | 1319 | 106 | 60 | 26 | 1 | 27 | Green grass immersed in cold water, strained and used as a beverage. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 26 |
12895 | 1363 | 101 | 76 | 27 | 1 | 27 | Water extracted from pulp in emergencies. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 27 |
12975 | 1374 | 54 | 145 | 485 | 1 | 27 | Berries used to make wine. | Beardsley, Gretchen, 1941, Notes on Cree Medicines, Based on Collections Made by I. Cowie in 1892., Papers of the Michigan Academy of Science, Arts and Letters 28:483-496, page 485 |
13076 | 1393 | 118 | 158 | 55 | 1 | 27 | Berries eaten by hunters to quench their thirst in the waterless high country. | Nelson, Richard K., 1983, Make Prayers to the Raven--A Koyukon View of the Northern Forest, Chicago. The University of Chicago Press, page 55 |
13120 | 1401 | 106 | 60 | 27 | 1 | 27 | Stems used to make tea. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 27 |
13123 | 1402 | 89 | 2 | 207 | 1 | 27 | Upper portions of plant boiled into tea. | 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 207 |
13126 | 1402 | 193 | 11 | 76 | 1 | 27 | Ends of branches boiled and made into a beverage. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 76 |
13127 | 1402 | 196 | 11 | 76 | 1 | 27 | Roots used as a tea. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 76 |
13129 | 1403 | 15 | 45 | 157 | 1 | 27 | Stems used to make tea. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 157 |
13132 | 1403 | 24 | 31 | 70 | 1 | 27 | Fresh or dried twigs boiled to make tea. | 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 70 |
13134 | 1403 | 42 | 168 | 73 | 1 | 27 | Used to make a pleasant and refreshing beverage. | Barrows, David Prescott, 1967, The Ethno-Botany of the Coahuilla Indians of Southern California, Banning CA. Malki Museum Press. Originally Published 1900, page 73 |
13135 | 1403 | 89 | 2 | 207 | 1 | 27 | Upper portions of plant boiled into tea. | 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 207 |
13136 | 1403 | 106 | 60 | 27 | 1 | 27 | Stems used to make tea. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 27 |
13144 | 1403 | 188 | 27 | 27 | 1 | 27 | Seeds steeped and used as tea-like drinks for refreshment. | 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 27 |
13150 | 1403 | 291 | 6 | 67 | 1 | 27 | Plant without the root occasionally used to make a hot, tea like beverage. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 67 |
13159 | 1404 | 183 | 111 | 17 | 1 | 27 | Dried twigs made into an aromatic tea. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 17 |
13160 | 1404 | 232 | 111 | 17 | 1 | 27 | Parched, ground seeds used for coffee. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 17 |
13161 | 1405 | 89 | 2 | 207 | 1 | 27 | Upper portions of plant boiled into tea. | 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 207 |
13168 | 1405 | 157 | 74 | 24 | 1 | 27 | Branches used to make tea. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 24 |
13182 | 1407 | 89 | 2 | 66 | 1 | 27 | Twigs boiled into a tea. | 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 |
13183 | 1407 | 89 | 2 | 207 | 1 | 27 | Upper portions of plant boiled into tea. | 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 207 |
13189 | 1407 | 106 | 60 | 27 | 1 | 27 | Stems used to make tea. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 27 |
13195 | 1407 | 157 | 121 | 19 | 1 | 27 | Roasted stems used to make tea. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 19 |
13196 | 1407 | 157 | 121 | 19 | 1 | 27 | Stems chewed to relieve thirst when on the move and away from water supplies. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 19 |
13208 | 1407 | 183 | 65 | 245 | 1 | 27 | Leafless needles boiled into a drink. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 245 |
13210 | 1407 | 185 | 50 | 53 | 1 | 27 | Stalks boiled in water to make tea. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 53 |
13211 | 1407 | 185 | 50 | 128 | 1 | 27 | Stems used to make tea. | Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 128 |
13342 | 1422 | 23 | 42 | 276 | 1 | 27 | Blades boiled to make a drink. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 276 |
13534 | 1431 | 166 | 3 | 215 | 1 | 27 | Vegetative shoots used as a source of drinking water when traveling. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 215 |
13874 | 1488 | 105 | 70 | 30 | 1 | 27 | Decoction of leaves and Pinus lambertiana pitch or leaves chewed and water taken as soothing drink. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 30 |
13926 | 1491 | 24 | 31 | 71 | 1 | 27 | Fresh or dried leaves boiled into tea. | 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 71 |