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Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
2914 | 204 | 23 | 26 | 26 | 1 | 1 | Berries used to make preserves. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 26 |
2997 | 204 | 151 | 73 | 6 | 1 | 1 | Berries used to make jam. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 6 |
2998 | 204 | 151 | 30 | 9 | 1 | 1 | Fruits made into jams and jellies. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 9 |
3046 | 204 | 259 | 10 | 253 | 1 | 1 | Berries jammed. | 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 253 |
3149 | 214 | 259 | 144 | 237 | 1 | 1 | Berries collected in large quantities and cured. | Teit, James A., 1928, The Salishan Tribes of the Western Plateaus, SI-BAE Annual Report #45, page 237 |
4455 | 341 | 157 | 121 | 23 | 1 | 1 | Berries used to make jelly. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 23 |
4487 | 345 | 65 | 85 | 15 | 1 | 1 | Berries used to make jelly. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 15 |
5527 | 404 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 67 |
6222 | 442 | 125 | 108 | 34 | 1 | 1 | Open flowers cut up for a sort of preserve. | 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 34 |
6286 | 446 | 38 | 4 | 320 | 1 | 1 | Flowers cut up, stewed and eaten like preserves. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 320 |
8151 | 757 | 15 | 45 | 147 | 1 | 1 | Fruit used to make a kind of butter. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 147 |
8164 | 757 | 188 | 19 | 19 | 1 | 1 | Fruits made into a conserve. | 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 19 |
8165 | 757 | 188 | 27 | 46 | 1 | 1 | Fruits made into jam. | 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 46 |
8166 | 757 | 188 | 27 | 20 | 1 | 1 | Juice made into cactus jam and used as the most important sweet in the diet. | 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 |
8167 | 757 | 188 | 27 | 20 | 1 | 1 | Pulp boiled to a sweet, sticky mass and used like raspberry jam. | 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 |
8188 | 757 | 189 | 151 | 17 | 1 | 1 | Fruit boiled, without sugar, to make preserves. | 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 17 |
8217 | 757 | 195 | 136 | 4 | 1 | 1 | Pulp used to make jam. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4 |
8218 | 757 | 195 | 136 | 4 | 1 | 1 | Seeds ground, mixed with grains and used to make a paste resembling peanut butter. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4 |
8779 | 822 | 11 | 95 | 46 | 1 | 1 | Fruit used to make jelly. | 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 46 |
8988 | 845 | 15 | 45 | 156 | 1 | 1 | Fruit used to make a kind of butter. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 156 |
9760 | 927 | 111 | 140 | 29 | 1 | 1 | Fruit made into jelly. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 29 |
11374 | 1123 | 233 | 92 | 66 | 1 | 1 | Berries used to make jelly. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 66 |
11385 | 1123 | 259 | 10 | 258 | 1 | 1 | Fruit made into jam or jelly. | 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 258 |
11685 | 1163 | 157 | 119 | 221 | 1 | 1 | Dried fruit boiled with large amounts of sugar into a preserve. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
12408 | 1275 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 67 |
12902 | 1363 | 101 | 76 | 27 | 1 | 1 | Fruit eaten as conserves. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 27 |
12903 | 1363 | 101 | 19 | 26 | 1 | 1 | Fruits, with spines removed by burning, made into a conserve. | 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 26 |
12913 | 1364 | 101 | 19 | 26 | 1 | 1 | Fruits, with spines removed by burning, made into a conserve. | 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 26 |
13062 | 1393 | 4 | 132 | 79 | 1 | 1 | Berries mixed with other berries and used to make jelly. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 79 |
13089 | 1393 | 255 | 36 | 12 | 1 | 1 | Berries used to make jam and jelly. | Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 12 |
14833 | 1632 | 4 | 132 | 81 | 1 | 1 | Berries made into a jam. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 81 |
14841 | 1632 | 133 | 3 | 262 | 1 | 1 | Fruit used to make jams and jellies. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 262 |
14844 | 1632 | 181 | 14 | 108 | 1 | 1 | Berries used to make jam. | 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 108 |
14857 | 1633 | 87 | 14 | 264 | 1 | 1 | Berries used to make jam. | 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 264 |
14859 | 1634 | 87 | 14 | 264 | 1 | 1 | Berries used to make jam. | 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 264 |
14900 | 1636 | 181 | 14 | 108 | 1 | 1 | Berries used to make jam. | 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 108 |
14931 | 1638 | 87 | 14 | 264 | 1 | 1 | Berries used to make jam. | 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 264 |
14959 | 1640 | 7 | 67 | 91 | 1 | 1 | Fruit gathered, cultivated and preserved. | 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 91 |
14976 | 1640 | 32 | 86 | 56 | 1 | 1 | Berries used to make jam. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56 |
14998 | 1640 | 139 | 21 | 263 | 1 | 1 | Berries cooked into a jam for winter use. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 263 |
15006 | 1640 | 173 | 20 | 409 | 1 | 1 | Berries used to make preserves for winter use. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 409 |
15018 | 1640 | 181 | 14 | 108 | 1 | 1 | Berries used to make jam. | 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 108 |
15034 | 1641 | 87 | 14 | 264 | 1 | 1 | Berries used to make jam. | 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 264 |
15428 | 1676 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 67 |
15564 | 1701 | 94 | 77 | 67 | 1 | 1 | Fruits stewed and made into jelly. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
15567 | 1701 | 209 | 77 | 67 | 1 | 1 | Fruits stewed and made into jelly. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 67 |
15649 | 1703 | 133 | 3 | 299 | 1 | 1 | Berries used to make jellies. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 299 |
15662 | 1703 | 166 | 101 | 104 | 1 | 1 | Berries made into jam and used for food. | 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 104 |
15671 | 1703 | 181 | 14 | 96 | 1 | 1 | Berries used to make jam or jelly. | 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 96 |
15702 | 1703 | 259 | 10 | 213 | 1 | 1 | Berries made into jams. | 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 213 |
15727 | 1707 | 32 | 86 | 39 | 1 | 1 | Berries used to make jam and canned for future use. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 39 |
15747 | 1709 | 32 | 86 | 39 | 1 | 1 | Berries made into jelly or canned for future use. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 39 |
15968 | 1744 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 67 |
16572 | 1821 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 67 |
16662 | 1832 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 67 |
18572 | 2056 | 11 | 95 | 45 | 1 | 1 | Berries boiled and made into jelly or preserves. | 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 45 |
19923 | 2136 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 67 |
21431 | 2316 | 95 | 184 | 19 | 1 | 1 | Berries cooked to make a jam-like food and served with fresh piki bread. | Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 19 |
21835 | 2370 | 133 | 3 | 254 | 1 | 1 | Fruit used to make preserves. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 254 |
21848 | 2370 | 217 | 23 | 78 | 1 | 1 | Berries used to make jelly. | 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 78 |
21856 | 2370 | 225 | 32 | 85 | 1 | 1 | Berries boiled into a jam. | 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 |
21878 | 2370 | 259 | 10 | 187 | 1 | 1 | Fruit used to make jelly. | 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 187 |
21897 | 2373 | 11 | 95 | 46 | 1 | 1 | Fruit cooked with a sweet substance, strained and eaten as jelly. | 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 46 |
21901 | 2373 | 207 | 19 | 19 | 1 | 1 | Berries used to make jelly. | 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 19 |
21902 | 2373 | 249 | 19 | 19 | 1 | 1 | Berries used to make jelly. | 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 19 |
21905 | 2374 | 94 | 77 | 61 | 1 | 1 | Berries used to make jelly. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
21910 | 2374 | 133 | 3 | 254 | 1 | 1 | Fruit used to make preserves. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 254 |
21918 | 2374 | 209 | 77 | 61 | 1 | 1 | Berries used to make jelly. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
21919 | 2374 | 217 | 23 | 78 | 1 | 1 | Berries used to make jelly. | 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 78 |
21923 | 2374 | 241 | 25 | 30 | 1 | 1 | Ripe berries used to make jam. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 30 |
21935 | 2374 | 259 | 10 | 187 | 1 | 1 | Berries used to make jelly. | 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 187 |
21991 | 2376 | 151 | 30 | 18 | 1 | 1 | Berries used to make jams and jellies. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 18 |
21992 | 2376 | 151 | 73 | 8 | 1 | 1 | Fruit used to make jelly. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 8 |
22028 | 2377 | 145 | 109 | 224 | 1 | 1 | Berries used to make jelly. | Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 224 |
22186 | 2388 | 32 | 86 | 56 | 1 | 1 | Fruit used to make clear jelly. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 56 |
22253 | 2391 | 133 | 3 | 268 | 1 | 1 | Ripe fruit used to make jelly. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 268 |
22294 | 2393 | 139 | 21 | 263 | 1 | 1 | Fruit reduced to jelly. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 263 |
22864 | 2446 | 106 | 60 | 41 | 1 | 1 | Seeds parched and ground into a 'peanut butter' like substance. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22868 | 2447 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 67 |
22875 | 2447 | 106 | 60 | 41 | 1 | 1 | Seeds parched and ground into a 'peanut butter' like substance. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22886 | 2448 | 106 | 60 | 41 | 1 | 1 | Seeds parched and ground into a 'peanut butter' like substance. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22888 | 2449 | 106 | 60 | 41 | 1 | 1 | Seeds parched and ground into a 'peanut butter' like substance. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
22936 | 2460 | 106 | 60 | 41 | 1 | 1 | Seeds parched and ground into a 'peanut butter' like substance. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 41 |
23490 | 2532 | 32 | 86 | 48 | 1 | 1 | Berries used to make jam. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 48 |
24022 | 2590 | 101 | 76 | 35 | 1 | 1 | Fruit eaten preserved. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 35 |
24731 | 2665 | 157 | 121 | 14 | 1 | 1 | Pads peeled, sliced, roasted, boiled in sugar water until dissolved into a syrup & eaten like jelly. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 14 |
24732 | 2665 | 157 | 121 | 14 | 1 | 1 | Plant used to make jelly. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 14 |
24757 | 2667 | 151 | 73 | 17 | 1 | 1 | Fruit made into preserves. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 17 |
24819 | 2670 | 101 | 76 | 35 | 1 | 1 | Fruit eaten as conserves. | Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 35 |
24826 | 2670 | 111 | 140 | 45 | 1 | 1 | Ripe fruits gathered in large quantities and used fresh in jams. | Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 45 |
26709 | 2918 | 157 | 121 | 17 | 1 | 1 | Sour berries used to make jam. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 17 |
26716 | 2919 | 97 | 127 | 9 | 1 | 1 | Berries used to make preserves. | Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 9 |
27551 | 2959 | 89 | 2 | 67 | 1 | 1 | Seeds parched, ground, kneaded into seed butter and eaten with fruit drinks or spread on bread. | 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 67 |
27614 | 2959 | 157 | 119 | 222 | 1 | 1 | Nuts roasted, cracked and shelled on a metate, ground fine, made into butter and used with bread. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
27615 | 2959 | 157 | 74 | 21 | 1 | 1 | Roasted nuts mashed into a butter. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 21 |
27659 | 2959 | 159 | 18 | 12 | 1 | 1 | Roasted, ground nuts made into butter & spread on corn cakes or mixed with roasted, ground corn. | 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 12 |
28706 | 3033 | 138 | 51 | 62 | 1 | 1 | Fresh, ripe fruits preserved. | Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 62 |
28712 | 3033 | 139 | 21 | 256 | 1 | 1 | Fruits cooked into a conserve. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 256 |
29936 | 3153 | 10 | 19 | 45 | 1 | 1 | Beans boiled, pounded or ground, hand kneaded and made into a jam. | 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 45 |
30109 | 3158 | 188 | 27 | 28 | 1 | 1 | Gumlike secretions found on branches, dried, ground, mixed with saguaro syrup and eaten like jam. | 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 28 |
30228 | 3160 | 32 | 1 | 50 | 1 | 1 | Fruit used to make jelly. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 50 |