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Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
41413 | 4049 | 288 | 125 | 207 | 1 | 44 | Young shoots used in combination with corn or tepary meal to make mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 207 |
25245 | 2718 | 158 | 106 | 28 | 1 | 44 | Used to make a mush or parched and used for food. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 28 |
44368 | 4244 | 38 | 4 | 319 | 1 | 44 | Used to make a 'hominy.' | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
24610 | 2653 | 2 | 19 | 35 | 1 | 44 | Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use. | 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 35 |
24618 | 2653 | 124 | 19 | 35 | 1 | 44 | Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use. | 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 35 |
24631 | 2653 | 222 | 19 | 35 | 1 | 44 | Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use. | 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 35 |
11891 | 1201 | 183 | 111 | 16 | 1 | 44 | Tubers made into meal and cooked as cereal. | Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 16 |
30444 | 3170 | 128 | 24 | 194 | 1 | 44 | Sun dried fruit kernels made into a flour and cooked in an earthen vessel. The sun dried fruit kernels were extracted from the shells, made into a flour and then leached to remove the bitterness. The flour was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to remove the bitterness. | Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
14739 | 1610 | 13 | 174 | 257 | 1 | 44 | Small, black seeds parched, ground, boiled and eaten as mush. | Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 257 |
25480 | 2743 | 24 | 31 | 98 | 1 | 44 | Singed seeds boiled and made into a gruel. | 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 98 |
22552 | 2432 | 106 | 60 | 40 | 1 | 44 | Seeds winnowed, pounded in a bedrock mortar and cooked into a mush. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 40 |
36394 | 3557 | 131 | 5 | 54 | 1 | 44 | Seeds winnowed, ground into a fine meal and made into porridge. | Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 54 |
38081 | 3691 | 157 | 74 | 50 | 1 | 44 | Seeds used, with goat's milk, to make a mush. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 50 |
1157 | 48 | 183 | 65 | 243 | 1 | 44 | Seeds used to make mush. | 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 |
35289 | 3485 | 137 | 89 | 345 | 1 | 44 | Seeds used to make mush. | Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 345 |
35384 | 3487 | 157 | 121 | 30 | 1 | 44 | Seeds used to make mush. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 30 |
36397 | 3557 | 183 | 65 | 243 | 1 | 44 | Seeds used to make mush. | 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 |
44415 | 4244 | 100 | 112 | 71 | 1 | 44 | Seeds used to make hominy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
9557 | 910 | 157 | 74 | 44 | 1 | 44 | Seeds used to make a stiff porridge. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 44 |
12373 | 1273 | 79 | 38 | 382 | 1 | 44 | Seeds used to make a mush. | Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 382 |
12361 | 1271 | 195 | 136 | 5 | 1 | 44 | Seeds used to make a mucilaginous mass and eaten. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
28530 | 3006 | 195 | 136 | 5 | 1 | 44 | Seeds used to make a mucilaginous mass and eaten. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
36401 | 3557 | 195 | 136 | 5 | 1 | 44 | Seeds used to make a mucilaginous mass and eaten. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
38089 | 3692 | 195 | 136 | 5 | 1 | 44 | Seeds used to make a mucilaginous mass and eaten. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5 |
38792 | 3808 | 95 | 184 | 20 | 1 | 44 | Seeds threshed, ground with corn into fine meal and used to make a mush. | Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 20 |
24804 | 2670 | 14 | 87 | 180 | 1 | 44 | Seeds roasted, mixed with corn and meal moistened with water and salt before eating. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 180 |
41151 | 4048 | 185 | 117 | 69 | 1 | 44 | Seeds roasted, ground into a meal and stone boiled into a mush. | Fowler, Catherine S., 1990, Tule Technology: Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 69 |
41335 | 4049 | 185 | 117 | 69 | 1 | 44 | Seeds roasted, ground into a meal and stone boiled into a mush. | Fowler, Catherine S., 1990, Tule Technology: Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 69 |
8146 | 757 | 14 | 87 | 178 | 1 | 44 | Seeds roasted, ground and mixed with water to make a mush. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 178 |
24352 | 2633 | 44 | 125 | 187 | 1 | 44 | Seeds roasted, ground and made into mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
25490 | 2746 | 44 | 125 | 187 | 1 | 44 | Seeds roasted, ground and made into mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
25497 | 2747 | 44 | 125 | 187 | 1 | 44 | Seeds roasted, ground and made into mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
12923 | 1366 | 288 | 125 | 187 | 1 | 44 | Seeds pounded, winnowed, ground, made into mush and used to cook with fish. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
12332 | 1267 | 106 | 60 | 26 | 1 | 44 | Seeds pounded, cooked into a mush and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 26 |
14111 | 1525 | 106 | 60 | 30 | 1 | 44 | Seeds pounded, cooked into a mush and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 30 |
6686 | 508 | 193 | 174 | 263 | 1 | 44 | Seeds pounded into meal, cooked, mixed with water and eaten as mush. | Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 263 |
14046 | 1512 | 106 | 60 | 29 | 1 | 44 | Seeds pounded into a meal and eaten mixed with water. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 29 |
20120 | 2163 | 106 | 60 | 27 | 1 | 44 | Seeds pounded in a bedrock mortar hole, cooked into a thick mush and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 27 |
23588 | 2563 | 106 | 60 | 43 | 1 | 44 | Seeds pounded in a bedrock mortar and boiled into a mush. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 43 |
6685 | 508 | 193 | 104 | 78 | 1 | 44 | Seeds pit roasted, dried, parched, added to water and eaten as a thick gruel. | Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78 |
43626 | 4204 | 185 | 50 | 47 | 1 | 44 | Seeds parched, winnowed, ground and used to make mush. | 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 47 |
7585 | 637 | 105 | 71 | 380 | 1 | 44 | Seeds parched, pounded into a meal and mixed with water into a gruel. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 |
7588 | 638 | 105 | 71 | 379 | 1 | 44 | Seeds parched, pounded into a meal and mixed with water into a gruel. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 379 |
13041 | 1385 | 105 | 71 | 380 | 1 | 44 | Seeds parched, pounded into a flour and mixed with water into a paste. | Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 380 |
13045 | 1388 | 106 | 60 | 64 | 1 | 44 | Seeds parched, pounded and cooked into a thin mush. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 64 |
24798 | 2670 | 13 | 174 | 257 | 1 | 44 | Seeds parched, ground, boiled and eaten as mush. | Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 257 |
24148 | 2597 | 151 | 30 | 33 | 1 | 44 | Seeds parched, ground into meal and used for mush or gruel. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 33 |
7384 | 593 | 160 | 81 | 377 | 1 | 44 | Seeds parched, ground into flour and used to make mush. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
7580 | 634 | 160 | 81 | 377 | 1 | 44 | Seeds parched, ground into flour and used to make mush. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
21790 | 2365 | 160 | 81 | 377 | 1 | 44 | Seeds parched, ground into flour and used to make mush. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
32665 | 3303 | 160 | 81 | 377 | 1 | 44 | Seeds parched, ground into flour and used to make mush. | Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
37453 | 3606 | 185 | 117 | 74 | 1 | 44 | Seeds parched, ground into flour and made into mush. | Fowler, Catherine S., 1990, Tule Technology: Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 74 |
37463 | 3607 | 185 | 117 | 74 | 1 | 44 | Seeds parched, ground into flour and made into mush. | Fowler, Catherine S., 1990, Tule Technology: Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 74 |
6604 | 501 | 185 | 50 | 47 | 1 | 44 | Seeds parched, ground into a flour and made into mush. | 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 47 |
2758 | 190 | 89 | 2 | 67 | 1 | 44 | Seeds parched, ground and used to make mush. | 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 |
25622 | 2767 | 89 | 2 | 67 | 1 | 44 | Seeds parched, ground and used to make mush. | 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 |
26329 | 2872 | 89 | 2 | 67 | 1 | 44 | Seeds parched, ground and used to make mush. | 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 |
44391 | 4244 | 89 | 2 | 67 | 1 | 44 | Seeds parched, ground and used to make mush. | 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 |
12917 | 1365 | 44 | 125 | 187 | 1 | 44 | Seeds parched, ground and the flour cooked into a mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
13545 | 1433 | 44 | 125 | 187 | 1 | 44 | Seeds parched, ground and the flour cooked into a mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
13827 | 1486 | 44 | 125 | 187 | 1 | 44 | Seeds parched, ground and the flour cooked into a mush. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
35287 | 3485 | 106 | 60 | 60 | 1 | 44 | Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
35372 | 3487 | 106 | 60 | 60 | 1 | 44 | Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
35457 | 3494 | 106 | 60 | 60 | 1 | 44 | Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.' | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60 |
10068 | 979 | 89 | 2 | 243 | 1 | 44 | Seeds parched and ground to make sumkwin and other dishes. | 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 243 |
6717 | 513 | 159 | 18 | 24 | 1 | 44 | Seeds of dried plants threshed on a blanket, winnowed, ground & made into a mush or used like maize. | 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 |
36370 | 3555 | 65 | 85 | 39 | 1 | 44 | Seeds mixed with wheat or wild oats, toasted, ground fine and eaten as a dry cereal. | Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 39 |
38882 | 3823 | 189 | 151 | 7 | 1 | 44 | Seeds mixed with the pulp, formed into a paste and eaten. | 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 7 |
6714 | 512 | 291 | 19 | 22 | 1 | 44 | Seeds mixed with ground corn to make a mush. | 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 22 |
11805 | 1178 | 291 | 19 | 22 | 1 | 44 | Seeds mixed with ground corn to make a mush. | 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 22 |
16720 | 1841 | 158 | 106 | 40 | 1 | 44 | Seeds made into mush and used for food. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 40 |
28496 | 3004 | 158 | 106 | 43 | 1 | 44 | Seeds made into mush and used for food. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 43 |
16676 | 1833 | 14 | 87 | 184 | 1 | 44 | Seeds made into meal, mixed with corn meal and boiled with salt into a cereal. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 184 |
13979 | 1499 | 158 | 106 | 19 | 1 | 44 | Seeds made into a mush and used for food. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 19 |
35421 | 3488 | 158 | 106 | 20 | 1 | 44 | Seeds made into a mush and used for food. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 20 |
19305 | 2077 | 101 | 19 | 22 | 1 | 44 | Seeds made into a meal and used to make mush. | 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 22 |
24021 | 2590 | 101 | 19 | 22 | 1 | 44 | Seeds made into a meal and used to make mush. | 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 22 |
1115 | 46 | 15 | 45 | 149 | 1 | 44 | Seeds ground, mixed with meal and water and eaten as mush. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 149 |
7432 | 608 | 15 | 45 | 149 | 1 | 44 | Seeds ground, mixed with meal and water and eaten as mush. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 149 |
23528 | 2543 | 15 | 45 | 149 | 1 | 44 | Seeds ground, mixed with meal and water and eaten as mush. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 149 |
38773 | 3805 | 15 | 45 | 149 | 1 | 44 | Seeds ground, mixed with meal and water and eaten as mush. | Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 149 |
8216 | 757 | 195 | 136 | 4 | 1 | 44 | Seeds ground, mixed with grains and used to make a porridge. | Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4 |
1112 | 46 | 14 | 87 | 189 | 1 | 44 | Seeds ground, mixed with corn meal and water and made into a mush. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 189 |
7429 | 608 | 14 | 87 | 189 | 1 | 44 | Seeds ground, mixed with corn meal and water and made into a mush. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 189 |
23525 | 2543 | 14 | 87 | 189 | 1 | 44 | Seeds ground, mixed with corn meal and water and made into a mush. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 189 |
38771 | 3805 | 14 | 87 | 189 | 1 | 44 | Seeds ground, mixed with corn meal and water and made into a mush. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 189 |
30441 | 3170 | 65 | 122 | 217 | 1 | 44 | Seeds ground, leached and used to make atole. | Hinton, Leanne, 1975, Notes on La Huerta Diegueno Ethnobotany, Journal of California Anthropology 2:214-222, page 217 |
8114 | 752 | 158 | 106 | 16 | 1 | 44 | Seeds ground, cooked into a mush and eaten. | Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 16 |
2817 | 193 | 157 | 119 | 222 | 1 | 44 | Seeds ground, boiled and mixed with corn flour into a gruel. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
24630 | 2653 | 222 | 19 | 35 | 1 | 44 | Seeds ground with white corn and meal eaten as mush. | 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 35 |
11661 | 1163 | 89 | 2 | 244 | 1 | 44 | Seeds ground to form a paste or mixed with corn into a mush. | 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 244 |
8223 | 757 | 229 | 29 | 134 | 1 | 44 | Seeds ground to a powder and made into a meal or paste. | Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 134 |
25277 | 2724 | 229 | 29 | 134 | 1 | 44 | Seeds ground to a powder and made into a meal or paste. | Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 134 |
38889 | 3823 | 229 | 29 | 134 | 1 | 44 | Seeds ground to a powder and made into a meal or paste. | Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 134 |
37462 | 3607 | 185 | 50 | 49 | 1 | 44 | Seeds ground lightly into a flour and boiled into a mush. | 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 49 |
24582 | 2646 | 24 | 31 | 95 | 1 | 44 | Seeds ground into mush. | 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 95 |
4504 | 346 | 200 | 96 | 81 | 1 | 44 | Seeds ground into meal and rock boiled to make mush. | Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 81 |
2722 | 186 | 157 | 74 | 45 | 1 | 44 | Seeds ground into meal and made into stiff porridge or mixed with goat's milk and made into gruel. | Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 45 |
19740 | 2118 | 24 | 31 | 84 | 1 | 44 | Seeds ground into flour and used with other ground seeds in a mush. | 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 84 |
19742 | 2119 | 24 | 31 | 85 | 1 | 44 | Seeds ground into flour and used with other ground seeds in a mush. | 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 85 |
4454 | 341 | 157 | 121 | 23 | 1 | 44 | Seeds ground into a mush. | Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 23 |