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Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
440 | 23 | 23 | 26 | 100 | 1 | 86 | Dried, crushed leaves used to spice stored meat. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
484 | 26 | 52 | 23 | 77 | 1 | 86 | Leaves used in steaming pits to flavor deer, seal or porpoise meat. | 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 77 |
512 | 26 | 215 | 23 | 77 | 1 | 86 | Leaves used in steaming pits to flavor deer, seal or porpoise meat. | 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 77 |
1696 | 86 | 2 | 19 | 34 | 1 | 86 | Leaves used for flavoring. | 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 34 |
1699 | 86 | 107 | 79 | 24 | 1 | 86 | Leaves mixed with meat for seasoning. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 24 |
1700 | 86 | 124 | 19 | 34 | 1 | 86 | Leaves used for flavoring. | 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 34 |
2066 | 138 | 139 | 21 | 262 | 1 | 86 | Dried bulb used for seasoning. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 262 |
2070 | 139 | 61 | 17 | 71 | 1 | 86 | Bulbs used as a flavor for meat and soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2073 | 139 | 177 | 17 | 71 | 1 | 86 | Bulbs used as a flavor for meat and soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2076 | 139 | 190 | 17 | 71 | 1 | 86 | Bulbs used as a flavor for meat and soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2079 | 139 | 205 | 17 | 71 | 1 | 86 | Bulbs used as a flavor for meats and soups. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2082 | 139 | 280 | 17 | 71 | 1 | 86 | Bulbs used as a flavor for meat and soup. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71 |
2100 | 141 | 11 | 95 | 47 | 1 | 86 | Onions used to flavor soups and gravies. | 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 47 |
2103 | 141 | 23 | 146 | 23 | 1 | 86 | Bulbs and leaves used as flavoring. | Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 23 |
2124 | 141 | 95 | 37 | 70 | 1 | 86 | Used for flavoring before the introduction of the cultivated onion. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70 |
2142 | 141 | 157 | 121 | 29 | 1 | 86 | Leaves finely chopped and used like chives in salads or sauces. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29 |
2163 | 141 | 233 | 92 | 54 | 1 | 86 | Bulbs used to flavor dried salmon heated with dried bread on an open fire. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 54 |
2170 | 142 | 23 | 42 | 278 | 1 | 86 | Bulbs used for flavoring. | McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278 |
2181 | 145 | 33 | 39 | 171 | 1 | 86 | Boiled with meat, when salt scarce, to flavor the food. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 171 |
2186 | 146 | 232 | 111 | 14 | 1 | 86 | Bulbs used for seasoning. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 14 |
2188 | 147 | 11 | 95 | 47 | 1 | 86 | Onions used to flavor soups and gravies. | 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 47 |
2190 | 147 | 95 | 37 | 70 | 1 | 86 | Used for flavoring before the introduction of the cultivated onion. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70 |
2194 | 148 | 107 | 79 | 25 | 1 | 86 | Bulbs used largely for seasoning. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 25 |
2195 | 148 | 207 | 19 | 15 | 1 | 86 | Bulbs used for seasoning. | 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 15 |
2211 | 157 | 8 | 113 | 118 | 1 | 86 | Bulbs mixed with food and eaten. | Raymond, Marcel., 1945, Notes Ethnobotaniques Sur Les Tete-De-Boule De Manouan, Contributions de l'Institut botanique l'Universite de Montreal 55:113-134, page 118 |
2224 | 158 | 58 | 47 | 26 | 1 | 86 | Leaves added to boiled fish for flavor. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 26 |
2226 | 158 | 71 | 64 | 182 | 1 | 86 | Used as a soup condiment. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 182 |
2235 | 159 | 33 | 39 | 171 | 1 | 86 | Boiled with meat, when salt scarce, to flavor the food. | Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 171 |
2255 | 160 | 23 | 26 | 100 | 1 | 86 | Bulbs used to spice soup made of wheat and marrow. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100 |
2302 | 164 | 200 | 96 | 89 | 1 | 86 | Bulbs cooked with other bulbs as a seasoning. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 89 |
2305 | 165 | 24 | 31 | 37 | 1 | 86 | Bulbs used as a flavoring ingredient for other foods. | 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 37 |
2638 | 174 | 183 | 98 | 64 | 1 | 86 | Wood used to smoke deer meat when a smoke flavor was not wanted. | Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 64 |
3047 | 204 | 259 | 10 | 253 | 1 | 86 | Berry juice used to marinate other foods. | 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 |
3076 | 207 | 31 | 25 | 38 | 1 | 86 | Fruits dried and used as seasoning in soup or with meats. | Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 38 |
3419 | 258 | 233 | 92 | 56 | 1 | 86 | Young stems eaten and used to flavor salmon heated with dried bread over an open fire. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 56 |
3715 | 292 | 232 | 111 | 29 | 1 | 86 | Steeped seeds added to dishes for flavoring. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 29 |
4553 | 347 | 38 | 4 | 318 | 1 | 86 | Berries cooked with meat to season the broth. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318 |
4938 | 381 | 32 | 1 | 58 | 1 | 86 | Powdered leaves used as seasoning. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 58 |
5180 | 395 | 232 | 111 | 29 | 1 | 86 | Steeped seeds added to dishes for flavoring. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 29 |
5237 | 397 | 23 | 26 | 101 | 1 | 86 | Crushed leaves mixed with stored meat to maintain a good odor. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101 |
5269 | 397 | 95 | 126 | 167 | 1 | 86 | Used with sweet corn when roasting. | 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 167 |
5328 | 399 | 11 | 95 | 47 | 1 | 86 | Sage used to flavor meats. | 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 47 |
5605 | 407 | 15 | 45 | 155 | 1 | 86 | Used as a seasoning. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 155 |
5977 | 421 | 38 | 4 | 318 | 1 | 86 | Root used as an appetizer in all cooked foods. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318 |
6029 | 421 | 139 | 21 | 255 | 1 | 86 | Root used as seasoning for mud catfish, to destroy the mud taste and to render them palatable. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255 |
6030 | 421 | 139 | 21 | 255 | 1 | 86 | Root used to cook with an animal that had died, to remove the danger of ptomaine poisoning. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255 |
6038 | 421 | 173 | 20 | 397 | 1 | 86 | Roots processed in lye water and used to season food and take muddy taste away from fish. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397 |
6040 | 421 | 206 | 43 | 96 | 1 | 86 | Root flavored meat or fish and rendered otherwise inedible food, palatable. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 96 |
6379 | 449 | 23 | 26 | 101 | 1 | 86 | Plant used to spice soups. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101 |
6551 | 496 | 24 | 31 | 44 | 1 | 86 | Pounded seeds mixed with other foods and used as a spice. | 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 44 |
6566 | 496 | 232 | 111 | 29 | 1 | 86 | Steeped seeds added to dishes for flavoring. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 29 |
6605 | 501 | 207 | 19 | 18 | 1 | 86 | Boiled alone or with plant products and meats for flavoring. | 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 |
6606 | 501 | 207 | 19 | 18 | 1 | 86 | Boiled alone or with plant products and meats for flavoring. | 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 |
6646 | 503 | 159 | 18 | 24 | 1 | 86 | Leaves placed on coals in pit for roasting corn, to impart a salty taste. | 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 24 |
6659 | 504 | 95 | 82 | 293 | 1 | 86 | Plant used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 293 |
6669 | 505 | 193 | 104 | 69 | 1 | 86 | Plants boiled with other foods for their salty flavor. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69 |
6672 | 506 | 193 | 104 | 69 | 1 | 86 | Plants boiled with other foods for their salty flavor. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69 |
6694 | 509 | 193 | 19 | 18 | 1 | 86 | Young stems and flower heads used as flavoring. | 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 |
6698 | 510 | 95 | 82 | 293 | 1 | 86 | Plant used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 293 |
6722 | 516 | 193 | 104 | 69 | 1 | 86 | Plants boiled with other foods for their salty flavor. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69 |
6738 | 520 | 188 | 27 | 15 | 1 | 86 | Branches used as seasoning in cooking or in pit baking. | 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 15 |
7052 | 570 | 2 | 19 | 19 | 1 | 86 | Flowers mixed with sausage as seasoning. | 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 |
7055 | 570 | 107 | 79 | 33 | 1 | 86 | Flowers mixed with sausage as seasoning. | Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 33 |
7056 | 570 | 124 | 19 | 19 | 1 | 86 | Flowers mixed with sausage as seasoning. | 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 |
7375 | 592 | 133 | 3 | 219 | 1 | 86 | Fronds used for flavor in cooking by placing them under the items to be cooked. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 219 |
7491 | 618 | 94 | 77 | 61 | 1 | 86 | Used for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
7505 | 618 | 209 | 77 | 61 | 1 | 86 | Used for flavoring. | Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61 |
7696 | 667 | 214 | 89 | 306 | 1 | 86 | Dense leaflets used as flavoring in leaching acorn meal. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 306 |
7958 | 723 | 32 | 161 | 253 | 1 | 86 | Mixed into other greens for flavoring. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
7977 | 724 | 95 | 37 | 88 | 1 | 86 | Dried peppers crushed and used as flavoring for food. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 88 |
7991 | 725 | 159 | 18 | 42 | 1 | 86 | Pepper used extensively as a condiment in soups and stews. | 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 42 |
7993 | 725 | 188 | 27 | 19 | 1 | 86 | Berries used as a seasoning. | 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 19 |
7994 | 725 | 193 | 160 | 121 | 1 | 86 | Used for seasoning. | Castetter, Edward F. and Willis H. Bell, 1942, Pima and Papago Indian Agriculture, Albuquerque: University of New Mexico Press. First Edition., page 121 |
8256 | 761 | 58 | 47 | 34 | 1 | 86 | Seeds added as a flavoring to bannock. | Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 34 |
8398 | 769 | 32 | 86 | 40 | 1 | 86 | Wood ash, salt and black pepper used to cure pork. | Perry, Myra Jean, 1975, Food Use of 'Wild' Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40 |
8434 | 774 | 100 | 107 | 99 | 1 | 86 | Meats dried, pounded into flour and mixed with bread for flavoring. | Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
8795 | 824 | 61 | 17 | 76 | 1 | 86 | Berries used to flavor meat. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 76 |
8796 | 824 | 61 | 91 | 362 | 1 | 86 | Dried fruit pounded to make a condiment used for seasoning meat in cooking. | Gilmore, Melvin R., 1913, Some Native Nebraska Plants With Their Uses by the Dakota, Collections of the Nebraska State Historical Society 17:358-70, page 362 |
8989 | 846 | 71 | 64 | 183 | 1 | 86 | Used as a soup condiment. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 183 |
9375 | 894 | 32 | 161 | 253 | 1 | 86 | Young growth mixed with mustard leaves, morning glory leaves or potato leaves for flavoring. | Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253 |
9492 | 899 | 95 | 82 | 300 | 1 | 86 | Leaves used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 300 |
9802 | 935 | 95 | 82 | 302 | 1 | 86 | Plant used as a herb. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 302 |
10320 | 1026 | 157 | 141 | 149 | 1 | 86 | Used as a seasoning. | 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 149 |
10741 | 1086 | 95 | 37 | 86 | 1 | 86 | Used as flavoring in cooking. | Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 86 |
10743 | 1086 | 108 | 90 | 560 | 1 | 86 | Seeds used to flavor soups and stews. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560 |
11133 | 1102 | 233 | 92 | 61 | 1 | 86 | Scraped wood, tasted like salt, used for barbecuing meat. | Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 61 |
11562 | 1157 | 108 | 90 | 560 | 1 | 86 | Seeds ground on metate to remove the hulls & used to flavor various foods, especially rabbit stews. | White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560 |
11649 | 1162 | 159 | 18 | 46 | 1 | 86 | Blossoms used as seasoning for soup. | 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 46 |
11727 | 1164 | 159 | 18 | 47 | 1 | 86 | Blossoms used as seasoning for soup. | 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 47 |
11812 | 1180 | 157 | 121 | 28 | 1 | 86 | Dried plant used as an herb for mutton stew. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 28 |
11813 | 1181 | 11 | 95 | 48 | 1 | 86 | Leaves used with other green plant parts to flavor soups and meats. | 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 48 |
11818 | 1181 | 157 | 119 | 221 | 1 | 86 | Leaves used as a seasoning for corn meal mush, gruel and boiled meat. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
11846 | 1189 | 157 | 74 | 67 | 1 | 86 | Plant used as a potherb in seasoning mush and soup. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 67 |
12016 | 1224 | 291 | 6 | 69 | 1 | 86 | Flowers crushed by hand and sprinkled into meat stew as a flavoring after cooking. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
12046 | 1234 | 23 | 26 | 104 | 1 | 86 | Leaves mixed with dried meat as a deodorant and spice. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104 |
12346 | 1271 | 24 | 31 | 66 | 1 | 86 | Ground seeds used to flavor soups or used as a condiment with corn. | 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 66 |
12349 | 1271 | 95 | 82 | 310 | 1 | 86 | Plant used as flavoring with meat or other vegetables. | Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 310 |
12628 | 1319 | 24 | 31 | 66 | 1 | 86 | Leaves burned into ashes to remove the salt and used as a condiment. | 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 66 |
12667 | 1330 | 11 | 95 | 47 | 1 | 86 | Leaves used as flavoring. | 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 47 |
13105 | 1396 | 158 | 106 | 47 | 1 | 86 | Used as a seasoning for broth. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 47 |
13657 | 1454 | 106 | 60 | 20 | 1 | 86 | Sharpened twig, stripped of bark and leaves, threaded with pinyon nuts to improve their flavor. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 20 |