naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
2120 | 141 | 76 | 30 | 10 | 1 | 7 | Bulbs used as condiments. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
2132 | 141 | 120 | 30 | 10 | 1 | 7 | Bulbs used as condiments. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 10 |
33878 | 3417 | 72 | 54 | 101 | 1 | 7 | Used to make syrup. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 101 |
2025 | 132 | 183 | 153 | 102 | 1 | 7 | Leaves eaten as a relish. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102 |
2040 | 134 | 183 | 153 | 102 | 1 | 7 | Leaves eaten as a relish. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102 |
2207 | 155 | 183 | 153 | 102 | 1 | 7 | Leaves eaten as a relish. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102 |
2210 | 156 | 183 | 153 | 102 | 1 | 7 | Green leaves eaten as a relish. | Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102 |
38136 | 3703 | 115 | 66 | 102 | 1 | 7 | Herbage eaten as a relish. | Coville, Frederick V., 1897, Notes On The Plants Used By The Klamath Indians Of Oregon., Contributions from the U.S. National Herbarium 5(2):87-110, page 102 |
42264 | 4084 | 72 | 54 | 104 | 1 | 7 | Berries boiled with dried fruit & eaten with meat or used as topping for ice cream, yogurt or cake. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42265 | 4084 | 72 | 54 | 104 | 1 | 7 | Berries boiled with sugar, water and flour and eaten with meats. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42266 | 4084 | 72 | 54 | 104 | 1 | 7 | Berries boiled with sugar, water and flour into a topping for hotcakes or bread. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
42267 | 4084 | 72 | 54 | 104 | 1 | 7 | Whole or mashed berries used cooked or raw, whipped with fat and made into a sauce. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 104 |
33756 | 3397 | 72 | 54 | 105 | 1 | 7 | Berries mixed with rosehips and highbush cranberries and boiled into a catsup or syrup. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 105 |
43051 | 4130 | 72 | 54 | 106 | 1 | 7 | Berries used to make catsup, syrup, juice, jam or jelly. | Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska. Maniilaq Association Traditional Nutrition Program, page 106 |
42435 | 4089 | 4 | 132 | 109 | 1 | 7 | Berries cooked as a sauce. | Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 109 |
8189 | 757 | 189 | 151 | 11 | 1 | 7 | Fruit used to make syrup. | 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 11 |
38884 | 3823 | 189 | 151 | 11 | 1 | 7 | Fruit used to make syrup. | 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 11 |
11716 | 1164 | 100 | 112 | 113 | 1 | 7 | Dried flesh pounded into a fine meal or flour, boiled, sweetened, grease added and used as a sauce. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
26671 | 2914 | 61 | 17 | 113 | 1 | 7 | Fruits made into a sauce for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
26681 | 2914 | 177 | 17 | 113 | 1 | 7 | Fruits made into a sauce for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
26683 | 2914 | 190 | 17 | 113 | 1 | 7 | Fruits made into a sauce for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
26685 | 2914 | 205 | 17 | 113 | 1 | 7 | Fruits made into a sauce for food. | Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113 |
8290 | 763 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8345 | 767 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
8430 | 774 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
11207 | 1110 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
14678 | 1603 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
18208 | 2031 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
18289 | 2034 | 100 | 112 | 123 | 1 | 7 | Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
14917 | 1637 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
14992 | 1640 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34369 | 3444 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34537 | 3454 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34712 | 3461 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34772 | 3462 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
34902 | 3468 | 100 | 112 | 127 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 127 |
3115 | 210 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
11416 | 1128 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
11453 | 1133 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
15609 | 1702 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
15740 | 1707 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
23149 | 2494 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
23499 | 2532 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
30259 | 3160 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
30456 | 3171 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
30498 | 3172 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
30627 | 3177 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
30796 | 3181 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
33325 | 3358 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
33760 | 3397 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
36720 | 3566 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
41968 | 4070 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
42020 | 4074 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
42038 | 4076 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
42277 | 4084 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
43104 | 4132 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
43162 | 4135 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
43498 | 4184 | 100 | 112 | 128 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 128 |
6389 | 450 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
22199 | 2390 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
22311 | 2394 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
26721 | 2919 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
28703 | 3033 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
30533 | 3173 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
31826 | 3247 | 100 | 112 | 129 | 1 | 7 | Dried fruit cakes soaked in warm water and cooked as a sauce or mixed with corn bread. | Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 129 |
29699 | 3108 | 87 | 14 | 131 | 1 | 7 | Plant dried, crushed and sprinkled on various foods as a condiment. | 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 131 |
36642 | 3566 | 24 | 31 | 138 | 1 | 7 | Berries cooked into a rich sauce. | 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 138 |
7856 | 700 | 76 | 30 | 14 | 1 | 7 | Boiled with flour and eaten as a thick gravy. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14 |
44177 | 4230 | 248 | 58 | 14 | 1 | 7 | Pods boiled in water and made into pickles. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 14 |
43142 | 4135 | 38 | 15 | 141 | 1 | 7 | Fresh and dried fruits used as an acid sauce. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 141 |
527 | 26 | 259 | 10 | 147 | 1 | 7 | Sap boiled to make a type of maple syrup. | 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 147 |
8010 | 730 | 1 | 84 | 152 | 1 | 7 | Used as a condiment. | Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 152 |
21321 | 2292 | 144 | 100 | 159 | 1 | 7 | Steamed, dried leaves and flowers boiled and used as a relish with 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 |
10124 | 999 | 151 | 73 | 16 | 1 | 7 | Eaten raw as a relish. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16 |
10143 | 1004 | 151 | 73 | 16 | 1 | 7 | Eaten raw as a relish. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16 |
10158 | 1006 | 151 | 73 | 16 | 1 | 7 | Eaten raw as a relish. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 16 |
25460 | 2739 | 44 | 125 | 175 | 1 | 7 | Seeds ground into a meal and used to make gravy. | Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 175 |
28878 | 3053 | 238 | 73 | 18 | 1 | 7 | Young shoots eaten in the spring as a relish. | Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 18 |
43784 | 4225 | 10 | 58 | 18 | 1 | 7 | Baked fruit pounded to a pulp, drained and juice poured over cakes. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 18 |
44268 | 4237 | 10 | 58 | 18 | 1 | 7 | Baked fruit pounded to a pulp, drained and juice poured over cakes. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 18 |
43805 | 4225 | 14 | 87 | 182 | 1 | 7 | Fruit pounded together to make gravy. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 182 |
18323 | 2036 | 14 | 87 | 187 | 1 | 7 | Walnuts pulverized, mixed with mescal juice and used as dip for corn bread. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187 |
19076 | 2063 | 14 | 87 | 187 | 1 | 7 | Berries pounded with yucca fruit to make a gravy. | Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187 |
8990 | 847 | 71 | 64 | 188 | 1 | 7 | Used as a condiment for fish or duck soup. | Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 188 |
8168 | 757 | 188 | 19 | 19 | 1 | 7 | Fruits boiled to make a syrup. | 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 |
22656 | 2443 | 95 | 72 | 19 | 1 | 7 | Plant eaten as a relish. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 19 |
44659 | 4257 | 188 | 27 | 19 | 1 | 7 | Fruits boiled to a syrup and used for food. | 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 |
8205 | 757 | 193 | 19 | 20 | 1 | 7 | Fresh or dried fruits boiled to make a syrup. | 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 20 |
10740 | 1086 | 95 | 72 | 20 | 1 | 7 | Plant dipped into a stew and eaten as a condiment. | Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 20 |
43885 | 4225 | 157 | 58 | 20 | 1 | 7 | Fruit pulp made into cakes and mixed with water to make a syrup eaten with meat or bread. | Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 20 |
43085 | 4130 | 259 | 10 | 201 | 1 | 7 | Fruit made into a sauce with the seeds strained and cornstarch added. | 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 201 |
33469 | 3368 | 21 | 53 | 206 | 1 | 7 | Green berries boiled into a thick sauce and used for food. | Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 206 |
19536 | 2100 | 76 | 30 | 22 | 1 | 7 | Sap used to make a sweet syrup. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 22 |
19540 | 2100 | 120 | 30 | 22 | 1 | 7 | Sap used to make a sweet syrup. | Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 22 |
24851 | 2670 | 188 | 27 | 22 | 1 | 7 | Pulp mashed with sticks, juice squeezed, strained, boiled, strained again and used as a syrup. | 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 |
35076 | 3472 | 202 | 40 | 22 | 1 | 7 | Berries cooked as sauce for dumplings. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22 |
35077 | 3472 | 202 | 40 | 22 | 1 | 7 | Fresh berries mashed as topping for ice cream. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 22 |
8044 | 730 | 173 | 135 | 2207 | 1 | 7 | Ground roots mixed with salt, sugar or vinegar and used as a condiment or relish. | Arnason, Thor, Richard J. Hebda and Timothy Johns, 1981, Use of Plants for Food and Medicine by Native Peoples of Eastern Canada, Canadian Journal of Botany 59(11):2189-2325, page 2207 |
11686 | 1163 | 157 | 119 | 221 | 1 | 7 | Dried fruit boiled and eaten with sugar as a sauce. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221 |
11564 | 1157 | 157 | 119 | 222 | 1 | 7 | Dried fruit boiled with sugar and eaten like apple sauce. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
24842 | 2670 | 157 | 119 | 222 | 1 | 7 | Juice mixed with sugar and used to make syrup. | Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |