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Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
44561 | 4249 | 158 | 106 | 17 | 1 | 31 | Plants used as greens. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 17 |
44486 | 4244 | 173 | 20 | 402 | 1 | 31 | Several sorts of corn were grown, modern and ancient. Ears were roasted and made into hominy. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 402 |
44479 | 4244 | 159 | 18 | 18 | 1 | 31 | Young corn and cob eaten. | 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 18 |
44469 | 4244 | 157 | 74 | 27 | 1 | 31 | Leaves eaten like lettuce. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27 |
44452 | 4244 | 138 | 51 | 66 | 1 | 31 | Ears roasted and made into hominy. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
44441 | 4244 | 107 | 79 | 77 | 1 | 31 | Roasted corn ears eaten warm for food. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 77 |
44422 | 4244 | 100 | 112 | 71 | 1 | 31 | Seeds eaten raw or cooked while traveling or hunting. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44421 | 4244 | 100 | 112 | 71 | 1 | 31 | Corn on the cob roasted and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
44394 | 4244 | 89 | 2 | 66 | 1 | 31 | Seeds eaten fresh, baked on the cob, roasted or boiled. | 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 |
44372 | 4244 | 39 | 118 | 9-Aug | 1 | 31 | Seeds parched and mixed with water or boiled with or without meat. | Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 9-Aug |
44370 | 4244 | 38 | 4 | 319 | 1 | 31 | Fresh ears roasted in the husks and used for food. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
44366 | 4244 | 32 | 1 | 30 | 1 | 31 | Corn 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 30 |
44276 | 4238 | 24 | 31 | 150 | 1 | 31 | Sliced stalks parboiled and cooked like squash. | 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 150 |
44066 | 4230 | 11 | 95 | 38 | 1 | 31 | Stalks boiled, dried and stored to be used as vegetables. | 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 38 |
44022 | 4228 | 11 | 95 | 39 | 1 | 31 | Flowers boiled and eaten as a vegetable. | 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 39 |
44019 | 4228 | 10 | 58 | 19 | 1 | 31 | Flowers boiled and eaten as a vegetable. | 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 19 |
43796 | 4225 | 11 | 95 | 39 | 1 | 31 | Flowers eaten if obtained before the summer rain; otherwise they taste bitter. | 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 39 |
43787 | 4225 | 10 | 58 | 19 | 1 | 31 | Flowers eaten as a vegetable only if obtained before the summer rains. | 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 19 |
43314 | 4166 | 32 | 161 | 253 | 1 | 31 | Leaves cooked with other potherbs and eaten. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
43313 | 4166 | 32 | 86 | 60 | 1 | 31 | Leaves and stems mixed with other greens, parboiled, rinsed and fried with grease & salt until soft. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 60 |
43291 | 4161 | 32 | 86 | 60 | 1 | 31 | Leaves and stems mixed with other greens, parboiled, rinsed and fried with grease & salt until soft. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 60 |
43278 | 4159 | 128 | 24 | 230 | 1 | 31 | Leaves used as 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 |
43277 | 4159 | 65 | 85 | 43 | 1 | 31 | Young leaves, picked before the flowers appear in the spring, boiled once and eaten as greens. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 43 |
43261 | 4153 | 32 | 86 | 60 | 1 | 31 | Leaves and stems mixed with other greens, parboiled, rinsed and fried with grease & salt until soft. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 60 |
43212 | 4141 | 234 | 159 | 106 | 1 | 31 | Cultivated beans used for food. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 106 |
43190 | 4139 | 137 | 89 | 362 | 1 | 31 | Stems baked or boiled and eaten as greens. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 362 |
43186 | 4139 | 107 | 79 | 74 | 1 | 31 | Black peas used for food. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 74 |
42572 | 4098 | 32 | 86 | 59 | 1 | 31 | Leaves used as a potherb. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 59 |
42571 | 4098 | 32 | 1 | 30 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
41945 | 4068 | 32 | 1 | 25 | 1 | 31 | Leaves eaten as cooked greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 25 |
41871 | 4060 | 24 | 31 | 143 | 1 | 31 | Leaves eaten raw or boiled as greens. | 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 143 |
41839 | 4059 | 215 | 23 | 90 | 1 | 31 | Young stems and leaves boiled and eaten like spinach. | 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 90 |
41833 | 4059 | 209 | 77 | 61 | 1 | 31 | Plant tops eaten as greens. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
41795 | 4059 | 151 | 73 | 25 | 1 | 31 | Young shoots used as a potherb. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 25 |
41782 | 4059 | 94 | 77 | 61 | 1 | 31 | Plant tops eaten as greens. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
41762 | 4059 | 52 | 23 | 90 | 1 | 31 | Young stems and leaves boiled and eaten like spinach. | 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 90 |
41742 | 4058 | 259 | 10 | 289 | 1 | 31 | Plant tops eaten as a potherb after the arrival of the Chinese. | 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 289 |
41741 | 4058 | 259 | 10 | 288 | 1 | 31 | Greens cooked as green vegetables. | 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 288 |
41724 | 4058 | 175 | 32 | 140 | 1 | 31 | New growths dipped in boiling water and eaten as greens. | 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 140 |
41712 | 4058 | 149 | 97 | 83 | 1 | 31 | Combined with pigweed, mustard, plantain and dock 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 |
41691 | 4058 | 100 | 112 | 118 | 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 118 |
41356 | 4049 | 200 | 96 | 92 | 1 | 31 | Young shoots eaten as greens. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92 |
41355 | 4049 | 200 | 96 | 92 | 1 | 31 | Roots eaten as greens. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 92 |
40808 | 4035 | 202 | 40 | 25 | 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 25 |
40799 | 4032 | 183 | 98 | 55 | 1 | 31 | Root eaten boiled and mashed, like potatoes. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 55 |
40786 | 4031 | 200 | 109 | 284 | 1 | 31 | Potatoes used for food. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 284 |
40688 | 4017 | 216 | 41 | 54 | 1 | 31 | Grass-like plant eaten as a vegetable. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 54 |
40680 | 4016 | 183 | 65 | 244 | 1 | 31 | Leaves eaten uncooked as greens. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 244 |
40677 | 4016 | 166 | 101 | 63 | 1 | 31 | Rhizomes formerly steamed, dried and used as a vegetable food in winter. | 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 63 |
40667 | 4016 | 122 | 63 | 285 | 1 | 31 | Thin, wiry roots dried, steamed or boiled, dipped in oil and eaten as vegetables. | Turner, Nancy Chapman and Marcus A. M. Bell, 1973, The Ethnobotany of the Southern Kwakiutl Indians of British Columbia, Economic Botany 27:257-310, page 285 |
40665 | 4016 | 106 | 60 | 68 | 1 | 31 | Green leaves eaten raw with salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 68 |
40661 | 4015 | 183 | 65 | 244 | 1 | 31 | Young, tender plants eaten uncooked as greens. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 244 |
40660 | 4015 | 183 | 65 | 243 | 1 | 31 | Whole plant used, without cooking, as greens. | Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 243 |
40652 | 4014 | 137 | 89 | 361 | 1 | 31 | Eaten considerably as greens. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 361 |
40644 | 4013 | 65 | 85 | 43 | 1 | 31 | Leaves cooked and eaten as greens. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 43 |
40641 | 4013 | 24 | 31 | 141 | 1 | 31 | Leaves eaten raw or boiled as greens. | 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 141 |
40548 | 3992 | 193 | 11 | 64 | 1 | 31 | Plants cooked and eaten as greens in summer. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 64 |
40519 | 3982 | 32 | 86 | 33 | 1 | 31 | Leaves and stems mixed with other greens or grease and parboiled until tender. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 33 |
40509 | 3981 | 32 | 105 | 75 | 1 | 31 | Leaves relished as greens. | Witthoft, John, 1947, An Early Cherokee Ethnobotanical Note, Journal of the Washington Academy of Sciences 37(3):73-75, page 75 |
40499 | 3979 | 95 | 82 | 369 | 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 369 |
40338 | 3959 | 38 | 15 | 136 | 1 | 31 | Young twigs and buds cooked as greens or eaten raw. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 136 |
39828 | 3946 | 32 | 86 | 37 | 1 | 31 | Leaves used for food. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 37 |
39807 | 3939 | 207 | 19 | 25 | 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 25 |
39407 | 3896 | 68 | 171 | 29 | 1 | 31 | Tender, young leaves eaten in salads and as a potherb. | Porsild, A.E., 1953, Edible Plants of the Arctic, Arctic 6:15-34, page 29 |
39403 | 3896 | 27 | 134 | 81 | 1 | 31 | Leaves boiled and eaten. | Carrier Linguistic Committee, 1973, Plants of Carrier Country, Fort St. James, BC. Carrier Linguistic Committee, page 81 |
39402 | 3896 | 7 | 67 | 109 | 1 | 31 | Leaves used for greens. | Black, Meredith Jean, 1980, Algonquin Ethnobotany: An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada. Mercury Series Number 65, page 109 |
39401 | 3896 | 4 | 132 | 71 | 1 | 31 | Young, tender leaves used raw or cooked as a green vegetable. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 71 |
39399 | 3895 | 257 | 61 | 61 | 1 | 31 | Young plants eaten as greens. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 61 |
39387 | 3894 | 188 | 27 | 14 | 1 | 31 | Cooked or uncooked leaves eaten as greens. | 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 |
39384 | 3894 | 175 | 32 | 85 | 1 | 31 | Leaves eaten as greens. | 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 85 |
39383 | 3894 | 173 | 20 | 399 | 1 | 31 | Young leaves gathered in spring and cooked as greens with pork or venison and maple sap vinegar. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 399 |
39374 | 3894 | 141 | 182 | 258 | 1 | 31 | Leaves used as greens in food. | Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258 |
39373 | 3894 | 139 | 21 | 257 | 1 | 31 | Spring leaves used as greens and cooked with pork. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257 |
39371 | 3894 | 138 | 51 | 65 | 1 | 31 | Leaves cooked with maple sap vinegar for a dish of greens. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 65 |
39369 | 3894 | 111 | 140 | 62 | 1 | 31 | Young leaves used as greens. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 62 |
39367 | 3894 | 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 |
39366 | 3894 | 100 | 112 | 118 | 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 118 |
39341 | 3894 | 32 | 86 | 35 | 1 | 31 | Leaves and stems used for potherbs and salads. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 35 |
39328 | 3893 | 24 | 31 | 141 | 1 | 31 | Stems and leaves gathered and eaten in spring and early summer. | 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 141 |
39242 | 3880 | 100 | 112 | 118 | 1 | 31 | Young leaves and shoots cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
39027 | 3847 | 24 | 31 | 141 | 1 | 31 | Leaves boiled and used as greens. | 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 141 |
38983 | 3840 | 32 | 1 | 59 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 59 |
38982 | 3840 | 32 | 86 | 48 | 1 | 31 | Leaves and stalks mixed with wanegedum (Angelico) and sweet salad and cooked as greens. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 48 |
38959 | 3839 | 32 | 1 | 59 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 59 |
38958 | 3839 | 4 | 132 | 69 | 1 | 31 | Young, tender shoots used in salads. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 69 |
38956 | 3838 | 158 | 106 | 25 | 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 25 |
38846 | 3818 | 257 | 82 | 366 | 1 | 31 | Boiled plant used for greens in the spring. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 366 |
38836 | 3818 | 106 | 60 | 65 | 1 | 31 | Leaves & stems boiled, squeezed out in cold water to remove the bitterness, fried in grease & eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 65 |
38835 | 3818 | 95 | 37 | 77 | 1 | 31 | Eaten as greens in the spring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77 |
38834 | 3818 | 95 | 82 | 366 | 1 | 31 | Boiled plant used for greens in the spring. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 366 |
38833 | 3818 | 89 | 2 | 66 | 1 | 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | 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 |
38832 | 3818 | 89 | 2 | 220 | 1 | 31 | Leaves boiled two or three times to remove poisons and eaten. | 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 220 |
38830 | 3817 | 95 | 37 | 77 | 1 | 31 | Eaten as greens in the spring. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 77 |
38519 | 3755 | 283 | 11 | 106 | 1 | 31 | Tender, young leaves boiled in salted water with chile and eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 106 |
38514 | 3755 | 103 | 180 | 24 | 1 | 31 | Boiled leaves used for food as greens. | Gifford, E. W., 1931, The Kamia of Imperial Valley, Washington, D.C. U.S. Government Printing Office, page 24 |
38507 | 3754 | 193 | 11 | 106 | 1 | 31 | Tender leaves cooked as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 106 |
38501 | 3754 | 128 | 24 | 228 | 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 228 |
38366 | 3729 | 234 | 159 | 106 | 1 | 31 | Cultivated potatoes used for food. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 106 |
38365 | 3729 | 228 | 88 | 466 | 1 | 31 | Tubers eaten. | Sturtevant, William, 1954, The Mikasuki Seminole: Medical Beliefs and Practices, Yale University, PhD Thesis, page 466 |
38363 | 3729 | 181 | 14 | 119 | 1 | 31 | Tubers eaten. | 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 |
38361 | 3729 | 173 | 20 | 410 | 1 | 31 | Potato cultivated and always firm and crisp when cooked. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 410 |