naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
16512 | 1810 | 68 | 205 | 1 | 1 | 31 | Roots located in mice 'caches' by dogs and eaten. | Porsild, A.E., 1937, Edible Roots and Berries of Northern Canada, Canada Department of Mines and Resources, National Museum of Canada, page 1 |
1913 | 107 | 106 | 60 | 10 | 1 | 31 | Green leaves boiled and eaten. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
1914 | 107 | 106 | 60 | 10 | 1 | 31 | Whole plant above the ground boiled, washed in cold water to remove bitterness and fried in grease. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
2267 | 160 | 106 | 60 | 10 | 1 | 31 | Tops and roots eaten raw and fresh. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 10 |
2694 | 183 | 95 | 19 | 10 | 1 | 31 | Cooked 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 10 |
10018 | 973 | 151 | 73 | 10 | 1 | 31 | Early spring roots eaten raw or cooked with meat. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 10 |
10019 | 973 | 151 | 73 | 10 | 1 | 31 | Young, summer stalks eaten like asparagus and greens. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 10 |
36038 | 3545 | 72 | 54 | 10 | 1 | 31 | Leaves used as greens in fresh salads. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 10 |
12261 | 1245 | 226 | 44 | 100 | 1 | 31 | Steamed or boiled root used for food. | Ray, Verne F., 1932, The Sanpoil and Nespelem: Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 100 |
3706 | 289 | 206 | 43 | 103 | 1 | 31 | Wild potato was appreciated. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 103 |
16791 | 1851 | 23 | 26 | 103 | 1 | 31 | Young plant stems peeled and eaten like celery. | Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103 |
26305 | 2870 | 100 | 112 | 103 | 1 | 31 | Seed pods cooked and eaten whole or cooked with butter, squash or meat. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26306 | 2870 | 100 | 112 | 103 | 1 | 31 | Seeds boiled or fried in bear or sunflower oil, seasoned and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26307 | 2870 | 100 | 112 | 103 | 1 | 31 | Seeds cooked 'like potatoes' and mashed or pounded. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26322 | 2871 | 100 | 112 | 103 | 1 | 31 | Seed pods cooked and eaten whole or cooked with butter, squash or meat. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26323 | 2871 | 100 | 112 | 103 | 1 | 31 | Seeds boiled or fried in bear or sunflower oil, seasoned and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26324 | 2871 | 100 | 112 | 103 | 1 | 31 | Seeds cooked 'like potatoes' and mashed or pounded. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26348 | 2873 | 100 | 112 | 103 | 1 | 31 | Seed pods cooked and eaten whole or cooked with butter, squash or meat. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26349 | 2873 | 100 | 112 | 103 | 1 | 31 | Seeds boiled or fried in bear or sunflower oil, seasoned and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
26350 | 2873 | 100 | 112 | 103 | 1 | 31 | Seeds cooked 'like potatoes' and mashed or pounded. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 103 |
2297 | 163 | 206 | 43 | 104 | 1 | 31 | Large, wild onion used for food. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 104 |
26364 | 2873 | 206 | 43 | 104 | 1 | 31 | A great number of varieties of beans were used. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 104 |
26290 | 2867 | 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 |
26365 | 2873 | 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 |
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 |
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 |
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 |
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 |
2746 | 188 | 234 | 159 | 107 | 1 | 31 | Leaves used as greens. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
10340 | 1026 | 234 | 159 | 107 | 1 | 31 | Leaves cooked as greens. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
25508 | 2748 | 206 | 43 | 107 | 1 | 31 | Vegetable soup material cooked into a soup, swelled and afforded a pleasant flavor. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 107 |
38289 | 3721 | 234 | 159 | 107 | 1 | 31 | Potatoes eaten raw or cooked with clay to counteract the astringency. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
38302 | 3722 | 234 | 159 | 107 | 1 | 31 | Potatoes eaten raw or cooked with clay to counteract the astringency. | White, Leslie A., 1962, The Pueblo of Sia, New Mexico, XXX SI-BAE Bulletin #, page 107 |
14629 | 1595 | 7 | 67 | 108 | 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 108 |
6316 | 446 | 177 | 17 | 109 | 1 | 31 | Boiled young sprouts, floral bud clusters and young, firm green fruits used for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109 |
6321 | 446 | 190 | 17 | 109 | 1 | 31 | Boiled young sprouts, floral bud clusters and young, firm green fruits used for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109 |
6323 | 446 | 205 | 17 | 109 | 1 | 31 | Boiled young sprouts, floral bud clusters and young, firm green fruits used for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109 |
6329 | 446 | 280 | 17 | 109 | 1 | 31 | Boiled young sprouts, floral bud clusters and young, firm green fruits used for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 109 |
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 |
3231 | 232 | 106 | 60 | 11 | 1 | 31 | Leaves bruised by rubbing between the hands and eaten with salt. | Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 11 |
3518 | 265 | 4 | 132 | 11 | 1 | 31 | Leaves cooked as a green vegetable or boiled with fish. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 11 |
11683 | 1163 | 136 | 125 | 111 | 1 | 31 | Pumpkin eaten as a cooked, mushy vegetable. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 111 |
10077 | 979 | 100 | 112 | 113 | 1 | 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
10078 | 979 | 100 | 112 | 113 | 1 | 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11560 | 1157 | 100 | 112 | 113 | 1 | 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11561 | 1157 | 100 | 112 | 113 | 1 | 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11573 | 1158 | 100 | 112 | 113 | 1 | 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11574 | 1158 | 100 | 112 | 113 | 1 | 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11575 | 1158 | 100 | 112 | 113 | 1 | 31 | Fruit preserved in brine made with salt and sheep sorrel. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11647 | 1162 | 100 | 112 | 113 | 1 | 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11648 | 1162 | 100 | 112 | 113 | 1 | 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11678 | 1163 | 100 | 112 | 113 | 1 | 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11679 | 1163 | 100 | 112 | 113 | 1 | 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11718 | 1164 | 100 | 112 | 113 | 1 | 31 | Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11719 | 1164 | 100 | 112 | 113 | 1 | 31 | Flesh fried and sweetened or seasoned with salt, pepper and butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
11720 | 1164 | 100 | 112 | 113 | 1 | 31 | Fresh or dried flesh boiled, mashed & sweetened or boiled with green beans, butter & salt & eaten. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
35176 | 3480 | 175 | 32 | 113 | 1 | 31 | Leaves eaten raw. | 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 113 |
16503 | 1809 | 72 | 54 | 115 | 1 | 31 | Roots, always with some kind of oil, eaten raw or cooked. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 115 |
2804 | 193 | 100 | 112 | 117 | 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 117 |
6299 | 446 | 100 | 112 | 117 | 1 | 31 | Tender stems, leaves and immature flower clusters cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
7493 | 618 | 100 | 112 | 117 | 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 117 |
7801 | 685 | 100 | 112 | 117 | 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 117 |
9395 | 894 | 100 | 112 | 117 | 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 117 |
10184 | 1010 | 4 | 132 | 117 | 1 | 31 | Basal leaves added to other greens and eaten raw or cooked. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 117 |
10185 | 1010 | 4 | 132 | 117 | 1 | 31 | Corms roasted and used for food. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 117 |
17542 | 1936 | 100 | 112 | 117 | 1 | 31 | Young plants or leaves cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
35284 | 3485 | 100 | 112 | 117 | 1 | 31 | Young leaves, before the stem appeared, cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 117 |
2060 | 138 | 100 | 112 | 118 | 1 | 31 | Bulb, consisting of the fleshy bases of the leaves, eaten raw. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
2061 | 138 | 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 |
2293 | 163 | 100 | 112 | 118 | 1 | 31 | Bulb, consisting of the fleshy bases of the leaves, eaten raw. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
2294 | 163 | 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 |
4259 | 327 | 100 | 112 | 118 | 1 | 31 | Young leaves cooked and seasoned with salt, pepper or butter. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
24394 | 2634 | 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 |
25141 | 2706 | 100 | 112 | 118 | 1 | 31 | Eaten raw, sometimes with salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
25649 | 2770 | 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 |
25679 | 2776 | 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 |
29772 | 3116 | 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 |
33843 | 3412 | 100 | 112 | 118 | 1 | 31 | Eaten raw, sometimes with salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
35173 | 3480 | 100 | 112 | 118 | 1 | 31 | Eaten raw, sometimes with salt. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 118 |
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 |
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 |
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 |
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 |
25247 | 2719 | 72 | 54 | 122 | 1 | 31 | Roots, always with some kind of oil, eaten raw or cooked. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 122 |
4775 | 363 | 4 | 132 | 127 | 1 | 31 | Roots eaten raw, boiled or roasted like potatoes. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 127 |
22140 | 2381 | 259 | 10 | 127 | 1 | 31 | Young shoots cooked and eaten like asparagus. | 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 127 |
7952 | 722 | 202 | 40 | 128 | 1 | 31 | Baked on hot stones or fried with onions. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 128 |
1663 | 82 | 202 | 40 | 129 | 1 | 31 | Plant top cooked on a flat hot rock and eaten. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 129 |
16966 | 1854 | 202 | 40 | 129 | 1 | 31 | Baked on hot stones, in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 129 |
3979 | 311 | 4 | 132 | 13 | 1 | 31 | Rosettes of lobed leaves added to tossed salads or cooked and served as a green vegetable. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 13 |
16798 | 1851 | 25 | 73 | 13 | 1 | 31 | Young, raw shoots eaten like celery. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 13 |
16874 | 1851 | 151 | 73 | 13 | 1 | 31 | Young, raw shoots eaten like celery. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 13 |
20241 | 2181 | 72 | 54 | 13 | 1 | 31 | Leaves stored in oil or cooked and eaten with dried meat or boiled fish. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 13 |
20242 | 2181 | 72 | 54 | 13 | 1 | 31 | Leaves used as greens in salads. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 13 |
1662 | 81 | 202 | 40 | 130 | 1 | 31 | Baked on hot rocks or in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 130 |
7796 | 685 | 38 | 15 | 130 | 1 | 31 | Leaves cooked and used as greens. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 130 |
12330 | 1265 | 202 | 40 | 130 | 1 | 31 | Baked on hot stones, in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 130 |
26251 | 2851 | 202 | 40 | 131 | 1 | 31 | Cooked on hot stones, coals or eaten fresh. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 131 |
28626 | 3023 | 202 | 40 | 131 | 1 | 31 | Cooked on hot stones, baked in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 131 |
7394 | 599 | 202 | 40 | 132 | 1 | 31 | Cooked on hot stones, baked in the oven or fried. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 132 |
3688 | 289 | 38 | 15 | 133 | 1 | 31 | Tubers eaten. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 133 |