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Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
3566 | 267 | 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 |
3580 | 269 | 105 | 71 | 387 | 1 | 31 | Leaves eaten raw as greens. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 387 |
3610 | 277 | 158 | 106 | 44 | 1 | 31 | Used for greens in foods. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 44 |
3686 | 289 | 32 | 1 | 24 | 1 | 31 | Beans 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 24 |
3687 | 289 | 32 | 86 | 46 | 1 | 31 | Roots cooked like potatoes. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 46 |
3688 | 289 | 38 | 15 | 133 | 1 | 31 | Tubers eaten. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 133 |
3695 | 289 | 138 | 51 | 68 | 1 | 31 | Roots cooked with maple sugar and superior to candied yams. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 68 |
3697 | 289 | 139 | 21 | 259 | 1 | 31 | Root stocks eaten raw. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 259 |
3703 | 289 | 177 | 124 | 341 | 1 | 31 | Nuts boiled, peeled and eaten as a vegetable. | Fletcher, Alice C. and Francis La Flesche, 1911, The Omaha Tribe, SI-BAE Annual Report #27, page 341 |
3706 | 289 | 206 | 43 | 103 | 1 | 31 | Wild potato was appreciated. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 103 |
3710 | 290 | 33 | 39 | 179 | 1 | 31 | Roots used for food. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 179 |
3711 | 291 | 24 | 31 | 39 | 1 | 31 | Used as a potherb. | 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 39 |
3713 | 291 | 128 | 24 | 230 | 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 230 |
3920 | 303 | 144 | 100 | 159 | 1 | 31 | Early spring greens boiled and eaten. | 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 159 |
3979 | 311 | 4 | 132 | 13 | 1 | 31 | Rosettes of lobed leaves added to tossed salads or cooked and served as a green vegetable. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 13 |
4259 | 327 | 100 | 112 | 118 | 1 | 31 | Young leaves cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
4769 | 362 | 151 | 73 | 19 | 1 | 31 | Roots, tasted like sweet potatoes, used for food. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 19 |
4775 | 363 | 4 | 132 | 127 | 1 | 31 | Roots eaten raw, boiled or roasted like potatoes. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 127 |
6120 | 432 | 144 | 100 | 159 | 1 | 31 | Boiled greens used for food. | 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 159 |
6174 | 441 | 24 | 31 | 43 | 1 | 31 | Parboiled leaves used as greens from May until June. | 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 43 |
6287 | 446 | 38 | 15 | 140 | 1 | 31 | Tender leaves, young green seed pods, sprouts and tops cooked as greens. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 140 |
6298 | 446 | 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 |
6299 | 446 | 100 | 112 | 117 | 1 | 31 | Tender stems, leaves and immature flower clusters cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
6307 | 446 | 139 | 21 | 256 | 1 | 31 | Buds cooked with meat or added to cornmeal mush, tastes like okra. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 256 |
6312 | 446 | 173 | 20 | 397 | 1 | 31 | Fresh flowers and shoot tips, mucilaginous like okra when cooked, used in meat soups. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
6313 | 446 | 173 | 135 | 2205 | 1 | 31 | Young shoots and flower buds cooked like spinach. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2205 |
6316 | 446 | 177 | 17 | 109 | 1 | 31 | Boiled young sprouts, floral bud clusters and young, firm green fruits used for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109 |
6317 | 446 | 177 | 154 | 325 | 1 | 31 | Inflorescence, before the flower buds opened, and young fruits used as greens. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325 |
6318 | 446 | 177 | 124 | 341 | 1 | 31 | Tender shoots boiled and eaten as a vegetable. | Fletcher, Alice C. and Francis La Flesche, 1911, The Omaha Tribe, SI-BAE Annual Report #27, page 341 |
6319 | 446 | 177 | 154 | 325 | 1 | 31 | Young shoots used for food like asparagus. | Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325 |
6321 | 446 | 190 | 17 | 109 | 1 | 31 | Boiled young sprouts, floral bud clusters and young, firm green fruits used for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109 |
6323 | 446 | 205 | 17 | 109 | 1 | 31 | Boiled young sprouts, floral bud clusters and young, firm green fruits used for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109 |
6329 | 446 | 280 | 17 | 109 | 1 | 31 | Boiled young sprouts, floral bud clusters and young, firm green fruits used for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109 |
6391 | 451 | 32 | 1 | 24 | 1 | 31 | Species 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 24 |
6395 | 451 | 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 |
6397 | 451 | 101 | 76 | 23 | 1 | 31 | Boiled, seasoned spears used for food. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 23 |
6596 | 501 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6597 | 501 | 101 | 19 | 18 | 1 | 31 | Young leaves boiled 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 18 |
6662 | 504 | 95 | 82 | 293 | 1 | 31 | Plant used for greens. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 293 |
6663 | 504 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6699 | 510 | 95 | 82 | 293 | 1 | 31 | Plant used for greens. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 293 |
6700 | 510 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6707 | 512 | 43 | 19 | 18 | 1 | 31 | Young plants 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 18 |
6709 | 512 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6710 | 512 | 107 | 79 | 31 | 1 | 31 | Young plants used for greens. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 31 |
6712 | 512 | 207 | 19 | 18 | 1 | 31 | Young plants 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 18 |
6718 | 514 | 95 | 37 | 73 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 73 |
6720 | 516 | 106 | 60 | 15 | 1 | 31 | Leaves boiled, fried in grease and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 15 |
6726 | 517 | 101 | 76 | 24 | 1 | 31 | Young, tender leaves boiled for greens. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 24 |
6739 | 520 | 188 | 27 | 14 | 1 | 31 | Branches eaten as greens in summer. | 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 |
6740 | 520 | 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 |
6741 | 520 | 193 | 11 | 69 | 1 | 31 | Leaves boiled, strained, fried in grease and eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 69 |
6894 | 549 | 151 | 73 | 8 | 1 | 31 | Young stems and leaves eaten raw as a salad. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 8 |
7013 | 557 | 4 | 132 | 17 | 1 | 31 | Rosettes of dark green shiny leaves cooked as a green vegetable or eaten raw in a mixed salad. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 17 |
7015 | 558 | 32 | 86 | 36 | 1 | 31 | Leaves parboiled, rinsed, seasoned with grease and salt and cooked until tender as potherbs. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 36 |
7016 | 558 | 32 | 86 | 36 | 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 36 |
7019 | 559 | 32 | 86 | 36 | 1 | 31 | Leaves parboiled, rinsed, seasoned with grease and salt and cooked until tender as potherbs. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 36 |
7020 | 559 | 32 | 86 | 36 | 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 36 |
7394 | 599 | 202 | 40 | 132 | 1 | 31 | Cooked on hot stones, baked in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 132 |
7475 | 617 | 32 | 161 | 253 | 1 | 31 | Leaves boiled and served with drippings or boiled, fried with other greens and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
7489 | 618 | 65 | 85 | 15 | 1 | 31 | Young, spring leaves boiled and eaten as greens. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 15 |
7492 | 618 | 94 | 77 | 61 | 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 61 |
7493 | 618 | 100 | 112 | 117 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
7494 | 618 | 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 |
7503 | 618 | 149 | 97 | 83 | 1 | 31 | Combined with pigweed, plantain, dock 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 |
7506 | 618 | 209 | 77 | 61 | 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 61 |
7512 | 619 | 32 | 1 | 28 | 1 | 31 | Leaves 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 28 |
7513 | 619 | 87 | 14 | 227 | 1 | 31 | Species used for food. | 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 227 |
7514 | 619 | 112 | 14 | 328 | 1 | 31 | Leaves used for food. | 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 328 |
7515 | 619 | 125 | 156 | 34 | 1 | 31 | Leaves eaten as greens. | Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 34 |
7516 | 619 | 175 | 32 | 92 | 1 | 31 | Heads used for food. | 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 |
7520 | 620 | 87 | 14 | 227 | 1 | 31 | Roots used for food. | 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 227 |
7521 | 620 | 112 | 14 | 329 | 1 | 31 | Roots used for food. | 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 329 |
7522 | 620 | 175 | 32 | 92 | 1 | 31 | Roots used for food. | 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 |
7524 | 621 | 32 | 161 | 253 | 1 | 31 | Leaves cooked with turnip greens, creaseys and sochan and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
7525 | 621 | 137 | 89 | 352 | 1 | 31 | Young leaves eaten as greens in imitation of the first white settlers who first ate them. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 352 |
7527 | 622 | 100 | 107 | 93 | 1 | 31 | Young plants boiled and eaten as greens. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 93 |
7570 | 629 | 202 | 40 | 27 | 1 | 31 | Baked or boiled corms eaten like baked or boiled potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 27 |
7571 | 630 | 289 | 70 | 21 | 1 | 31 | Bulbs baked in sand with a fire built over them. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 21 |
7649 | 661 | 128 | 24 | 232 | 1 | 31 | Tender 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 |
7701 | 668 | 202 | 40 | 32 | 1 | 31 | Baked or boiled bulbs eaten like baked or boiled potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 32 |
7729 | 674 | 185 | 50 | 44 | 1 | 31 | Roots and tubers peeled and eaten roasted or raw. | 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 44 |
7732 | 675 | 202 | 40 | 64 | 1 | 31 | Baked bulbs eaten like baked potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 64 |
7740 | 676 | 183 | 98 | 58 | 1 | 31 | Bulbs eaten raw, boiled or roasted. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 58 |
7763 | 677 | 185 | 50 | 44 | 1 | 31 | Roots and tubers peeled and eaten roasted or raw. | 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 44 |
7774 | 681 | 202 | 40 | 31 | 1 | 31 | Baked or boiled bulbs eaten like baked or boiled potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 31 |
7779 | 683 | 202 | 40 | 63 | 1 | 31 | Baked bulbs eaten like baked potatoes. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 63 |
7785 | 685 | 1 | 84 | 152 | 1 | 31 | Seeds used for food. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 152 |
7796 | 685 | 38 | 15 | 130 | 1 | 31 | Leaves cooked and used as greens. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 130 |
7801 | 685 | 100 | 112 | 117 | 1 | 31 | Cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
7802 | 685 | 100 | 107 | 93 | 1 | 31 | Young plants boiled and eaten as greens. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 93 |
7803 | 685 | 138 | 51 | 70 | 1 | 31 | Leaves used as greens. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 70 |
7837 | 699 | 166 | 101 | 83 | 1 | 31 | Bulbs formerly steam cooked, dipped in whale or seal oil and eaten as vegetables. | Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 83 |
7839 | 699 | 216 | 41 | 55 | 1 | 31 | Bulbs used for food. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 55 |
7841 | 699 | 217 | 23 | 74 | 1 | 31 | Bulbs pit steamed and eaten immediately as the most important vegetable food. | 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 74 |
7859 | 700 | 92 | 41 | 54 | 1 | 31 | Steamed or boiled bulbs dipped in dogfish oil or whale oil before being eaten. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 54 |
7861 | 700 | 105 | 70 | 21 | 1 | 31 | Bulbs used for food. Bulbs were dug up with a stick and placed in a pit two feet in diameter. Leaves of Vitis californica were placed on the bottom, a layer of bulbs and then another layer of Vitis californica leaves. Finally a layer of dirt was added and a fire built on top. The mush formed was pure white and eaten by itself. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 21 |
7874 | 700 | 166 | 101 | 83 | 1 | 31 | Bulbs formerly steam cooked, dipped in whale or seal oil and eaten as vegetables. | Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 83 |
7885 | 700 | 216 | 41 | 54 | 1 | 31 | Bulbs used for food. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 54 |
7887 | 700 | 217 | 23 | 74 | 1 | 31 | Bulbs pit steamed and eaten immediately as the most important vegetable food. | 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 74 |
7896 | 701 | 47 | 144 | 88 | 1 | 31 | Roots used as a principle vegetable food. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 88 |