naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
2740 | 188 | 95 | 37 | 74 | 1 | 131 | Heads dried and used as a brilliant pink dye for wafer bread. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 74 |
2741 | 188 | 95 | 72 | 18 | 1 | 131 | Plant used as a red coloring for paper bread distributed at katcina exhibitions. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 18 |
2747 | 188 | 291 | 6 | 87 | 1 | 131 | Feathery part of plant ground into a fine meal and used to color ceremonial bread red. The bread was carried by personators of anthropic gods and thrown by them to the populace between the dances. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 87 |
3699 | 289 | 149 | 97 | 83 | 1 | 131 | Dried roots ground into a flour and used for thickening stews. | Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 83 |
6119 | 432 | 144 | 100 | 159 | 1 | 131 | Boiled greens added to thicken manzanita cider. | 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 |
6221 | 442 | 125 | 108 | 34 | 1 | 131 | Floral bud clusters used to thicken soup. | 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 |
6650 | 503 | 258 | 61 | 54 | 1 | 131 | Ashes stirred into dough to give it a greenish-blue color. | Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 54 |
6668 | 505 | 193 | 19 | 36 | 1 | 131 | Boiled with dried cane cactus to counteract its acidic flavor. | 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 36 |
6671 | 506 | 193 | 19 | 36 | 1 | 131 | Boiled with dried cane cactus to counteract its acidic flavor. | 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 36 |
6721 | 516 | 193 | 19 | 36 | 1 | 131 | Boiled with dried cane cactus to counteract its acidic flavor. | 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 36 |
6881 | 549 | 79 | 38 | 363 | 1 | 131 | Seeds a highly prized source of oil. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 363 |
7551 | 627 | 79 | 38 | 364 | 1 | 131 | Seeds and other seeds made into a meal and used as 'baking powder' to improve the cakes. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 364 |
8160 | 757 | 188 | 27 | 20 | 1 | 131 | Seeds parched, ground, water added and oil extracted. | 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 |
8251 | 760 | 95 | 72 | 20 | 1 | 131 | Flowers used as a yellow coloring for paper bread. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20 |
8252 | 760 | 95 | 37 | 95 | 1 | 131 | Flowers used to color wafer bread yellow. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 95 |
8395 | 769 | 32 | 86 | 40 | 1 | 131 | Wood ash and water used as a lye to skin corn, corn ground into a fine meal and made into bread. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40 |
9233 | 880 | 15 | 45 | 148 | 1 | 131 | Roots chewed and used as a yeast preparation for the wedding cake. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 148 |
10070 | 979 | 95 | 37 | 92 | 1 | 131 | Seeds ground and used to oil the 'piki' stones. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 92 |
11668 | 1163 | 95 | 37 | 93 | 1 | 131 | Seeds used to oil the 'piki' stones. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 93 |
12044 | 1233 | 144 | 100 | 144 | 1 | 131 | Pulverized root mixed with acorn meal to whiten it. | 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 144 |
12685 | 1334 | 289 | 70 | 28 | 1 | 131 | Leaves used to clean meats and to lay over meat to keep the flies off. | Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 28 |
16565 | 1821 | 79 | 38 | 371 | 1 | 131 | Seeds a highly prized source of oil. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 371 |
17445 | 1920 | 125 | 108 | 51 | 1 | 131 | Used to make bread swell. | 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 51 |
17454 | 1920 | 173 | 20 | 411 | 1 | 131 | Hop fruit often used as a substitute for baking soda. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 411 |
20024 | 2159 | 120 | 30 | 46 | 1 | 131 | Roots steamed and used to thicken gravy. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 46 |
20551 | 2214 | 177 | 17 | 111 | 1 | 131 | Flowers chewed with gum by children, to color it yellow. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111 |
20552 | 2214 | 177 | 17 | 111 | 1 | 131 | Root chewed with gum by children, to color it red. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111 |
20553 | 2214 | 205 | 17 | 111 | 1 | 131 | Flowers chewed with gum by children, to color it yellow. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111 |
20554 | 2214 | 205 | 17 | 111 | 1 | 131 | Root chewed with gum by children, to color it red. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 111 |
21277 | 2278 | 144 | 100 | 144 | 1 | 131 | Green leaves pounded with oily acorns, to absorb some of the oil. | 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 144 |
21782 | 2364 | 137 | 89 | 395 | 1 | 131 | Oil from seeds used for cooking. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 395 |
22201 | 2391 | 4 | 132 | 85 | 1 | 131 | Used as a source of pectin for jelly making. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 85 |
24147 | 2597 | 151 | 30 | 33 | 1 | 131 | Thin slices of rootstocks dried, ground or pulverized into meal or gruel and used to thicken soups. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 33 |
24612 | 2653 | 107 | 79 | 56 | 1 | 131 | Tunas used as a red dye for corn mush. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 56 |
24728 | 2665 | 157 | 121 | 14 | 1 | 131 | Seed flour used to thicken soups, puddings or fruit dishes. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 14 |
24740 | 2667 | 33 | 30 | 39 | 1 | 131 | Pulp dried and used to thicken soups and stews. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 39 |
25273 | 2724 | 189 | 151 | 37 | 1 | 131 | Pulp made into a flavoring substance and used for jellies. | 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 37 |
25720 | 2783 | 33 | 57 | 29 | 1 | 131 | Dried plant pieces powdered and used as a thickening for soups, gravy and dry meat. | Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 29 |
25735 | 2783 | 151 | 30 | 61 | 1 | 131 | Roots dried, mashed and used to thicken soups. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 61 |
26806 | 2931 | 32 | 86 | 51 | 1 | 131 | Berries used to color canned fruit. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 51 |
26807 | 2931 | 32 | 1 | 50 | 1 | 131 | Crushed berries used to add color to canned fruit. | 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 |
32029 | 3260 | 284 | 48 | 257 | 1 | 131 | Ground meat used as thickening for venison stew. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257 |
32099 | 3263 | 284 | 48 | 257 | 1 | 131 | Acorns sometimes added as thickening to venison stews. | Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 257 |
34914 | 3469 | 32 | 86 | 58 | 1 | 131 | Berries mixed with apples to color the jelly red. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 58 |
38274 | 3720 | 157 | 119 | 222 | 1 | 131 | Dried or fresh berries added to goat's milk to make it curdle for cheese. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
38292 | 3722 | 95 | 126 | 166 | 1 | 131 | Small potatoes used to make yeast. | Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 166 |
38867 | 3823 | 188 | 27 | 22 | 1 | 131 | Seeds parched, ground, water added and oil extracted. | 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 22 |
42408 | 4088 | 72 | 54 | 78 | 1 | 131 | Berry juice made into a vinegar and used to pickle meats and greens. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 78 |