naeb
Data source: Native American Ethnobotany Database · About: NAEB
id | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
3686 | 289 | 32 | 1 | 24 | 1 | 31 | Beans used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24 |
6391 | 451 | 32 | 1 | 24 | 1 | 31 | Species used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24 |
7512 | 619 | 32 | 1 | 28 | 1 | 31 | Leaves used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 28 |
7959 | 723 | 32 | 1 | 54 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 54 |
11704 | 1164 | 32 | 1 | 21 | 1 | 31 | Flesh used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 21 |
17849 | 1987 | 32 | 1 | 51 | 1 | 31 | Potatoes used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 51 |
17884 | 1991 | 32 | 1 | 21 | 1 | 31 | Potatoes used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 21 |
19380 | 2084 | 32 | 1 | 42 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 42 |
20199 | 2176 | 32 | 1 | 61 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 61 |
24272 | 2614 | 32 | 1 | 33 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 33 |
26264 | 2856 | 32 | 1 | 49 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 49 |
26311 | 2871 | 32 | 1 | 24 | 1 | 31 | Beans used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 24 |
26336 | 2873 | 32 | 1 | 21 | 1 | 31 | Beans used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 21 |
28327 | 2987 | 32 | 1 | 48 | 1 | 31 | Peas used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48 |
28411 | 3001 | 32 | 1 | 50 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 50 |
28820 | 3048 | 32 | 1 | 56 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 56 |
29880 | 3140 | 32 | 1 | 35 | 1 | 31 | Leaves eaten as cooked salad. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 35 |
29882 | 3141 | 32 | 1 | 35 | 1 | 31 | Leaves eaten as cooked salad. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 35 |
30181 | 3159 | 32 | 1 | 54 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 54 |
32631 | 3299 | 32 | 1 | 31 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 31 |
32652 | 3300 | 32 | 1 | 31 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 31 |
32709 | 3315 | 32 | 1 | 31 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 31 |
33835 | 3412 | 32 | 1 | 61 | 1 | 31 | Leaves eaten cooked or raw as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 61 |
35153 | 3478 | 32 | 1 | 30 | 1 | 31 | Leaves used as cooked spring salad to keep well. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
37339 | 3595 | 32 | 1 | 26 | 1 | 31 | Leaves eaten raw as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 26 |
38093 | 3693 | 32 | 1 | 46 | 1 | 31 | Leaves cooked and eaten as salad greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 46 |
38309 | 3724 | 32 | 1 | 51 | 1 | 31 | Young leaves used as a potherb. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 51 |
38350 | 3729 | 32 | 1 | 51 | 1 | 31 | Roots used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 51 |
38959 | 3839 | 32 | 1 | 59 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 59 |
38983 | 3840 | 32 | 1 | 59 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 59 |
41945 | 4068 | 32 | 1 | 25 | 1 | 31 | Leaves eaten as cooked greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 25 |
42571 | 4098 | 32 | 1 | 30 | 1 | 31 | Leaves cooked and eaten as greens. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
44366 | 4244 | 32 | 1 | 30 | 1 | 31 | Corn used for food. | Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
2762 | 190 | 89 | 2 | 218 | 1 | 31 | Leaves of young plants cooked like spinach. | 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 218 |
2763 | 190 | 89 | 2 | 66 | 1 | 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | 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 66 |
11664 | 1163 | 89 | 2 | 66 | 1 | 31 | Fruit baked and the flesh eaten. | 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 66 |
14043 | 1512 | 89 | 2 | 216 | 1 | 31 | Leaves boiled for five to ten minutes and eaten. | 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 216 |
14044 | 1512 | 89 | 2 | 66 | 1 | 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | 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 66 |
26285 | 2867 | 89 | 2 | 227 | 1 | 31 | Beans cooked with fresh corn, cooked in hot ashes under a fire or boiled. | 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 227 |
26313 | 2871 | 89 | 2 | 227 | 1 | 31 | Beans cooked with fresh corn, cooked in hot ashes under a fire or boiled. | 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 227 |
26339 | 2873 | 89 | 2 | 227 | 1 | 31 | Beans cooked with fresh corn, cooked in hot ashes under a fire or boiled. | 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 227 |
35260 | 3485 | 89 | 2 | 217 | 1 | 31 | Leaves boiled and eaten. | 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 217 |
35261 | 3485 | 89 | 2 | 66 | 1 | 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | 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 66 |
38832 | 3818 | 89 | 2 | 220 | 1 | 31 | Leaves boiled two or three times to remove poisons and eaten. | 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 220 |
38833 | 3818 | 89 | 2 | 66 | 1 | 31 | Young, fresh, tender leaves boiled, drained, balled into individual portions and served. | 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 66 |
44394 | 4244 | 89 | 2 | 66 | 1 | 31 | Seeds eaten fresh, baked on the cob, roasted or boiled. | 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 66 |
19705 | 2108 | 133 | 3 | 281 | 1 | 31 | Immature seeds eaten as peas. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 281 |
38355 | 3729 | 133 | 3 | 314 | 1 | 31 | Potatoes dipped in oil and eaten with smoked fish. | Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 314 |
32281 | 3273 | 38 | 4 | 320 | 1 | 31 | Acorns boiled, split open and eaten like a vegetable. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 320 |
44370 | 4244 | 38 | 4 | 319 | 1 | 31 | Fresh ears roasted in the husks and used for food. | Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
10745 | 1086 | 291 | 6 | 66 | 1 | 31 | Leaves used as a salad. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |
26367 | 2873 | 291 | 6 | 69 | 1 | 31 | Beans boiled & fried or crushed, boiled beans mixed with mush, baked in corn husks & used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
26368 | 2873 | 291 | 6 | 69 | 1 | 31 | Boiled and fried beans used for food. | Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69 |
9416 | 894 | 173 | 8 | 240 | 1 | 31 | Leaves eaten as greens. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 240 |
16880 | 1851 | 173 | 8 | 237 | 1 | 31 | Leaves used as greens. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 237 |
19715 | 2112 | 173 | 8 | 235 | 1 | 31 | Peas used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
19721 | 2113 | 173 | 8 | 235 | 1 | 31 | Peas used for food. | Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 235 |
529 | 26 | 259 | 10 | 147 | 1 | 31 | Sprouted seeds boiled and eaten as green vegetables. The sprouted seeds were generally bitter, but the young shoots were considered to be quite sweet and juicy. | 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 |
7975 | 723 | 259 | 10 | 194 | 1 | 31 | Leaves soaked in water overnight and eaten raw or cooked as a green vegetable. | 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 194 |
9432 | 894 | 259 | 10 | 203 | 1 | 31 | Boiled leaves eaten as greens. | 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 203 |
16950 | 1851 | 259 | 10 | 152 | 1 | 31 | Peeled shoots eaten as vegetables with meat or fish. | 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 152 |
16951 | 1851 | 259 | 10 | 152 | 1 | 31 | Peeled, raw or cooked leaf stalks and flower stalks used for food. The stalks were ready to use around May and June, but after a while, they became tough, dry or sticky and were no longer good to eat. The raw stalks would cause a burning like pepper if eaten in too great a quantity; it was better to eat cooked stalks. | 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 152 |
21032 | 2246 | 259 | 10 | 156 | 1 | 31 | Leaves eaten raw or cooked as a potherb. | 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 156 |
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 |
41741 | 4058 | 259 | 10 | 288 | 1 | 31 | Greens cooked as green vegetables. | 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 288 |
41742 | 4058 | 259 | 10 | 289 | 1 | 31 | Plant tops eaten as a potherb after the arrival of the Chinese. | 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 289 |
2785 | 191 | 193 | 11 | 47 | 1 | 31 | Young, tender leaves cooked and eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 47 |
6741 | 520 | 193 | 11 | 69 | 1 | 31 | Leaves boiled, strained, fried in grease and eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 69 |
9563 | 910 | 193 | 11 | 70 | 1 | 31 | Leaves boiled, salted, strained, fried in grease and eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 70 |
9564 | 910 | 283 | 11 | 70 | 1 | 31 | Leaves eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 70 |
17291 | 1900 | 193 | 11 | 92 | 1 | 31 | Tubers boiled and eaten like potatoes. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 92 |
23417 | 2519 | 193 | 11 | 70 | 1 | 31 | Leaves boiled until tender, salted, fried in lard or fat and eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 70 |
35330 | 3485 | 193 | 11 | 51 | 1 | 31 | Leaves eaten as greens. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 51 |
35419 | 3487 | 193 | 11 | 51 | 1 | 31 | Young, succulent leaves boiled or roasted and eaten as greens in spring. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 51 |
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 |
40548 | 3992 | 193 | 11 | 64 | 1 | 31 | Plants cooked and eaten as greens in summer. | Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 64 |
2084 | 140 | 87 | 14 | 194 | 1 | 31 | Bulbs used for food. | 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 194 |
2122 | 141 | 87 | 14 | 193 | 1 | 31 | Bulbs cooked and eaten and the tops eaten fresh with meat. | 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 193 |
7513 | 619 | 87 | 14 | 227 | 1 | 31 | Species used for food. | 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 227 |
7514 | 619 | 112 | 14 | 328 | 1 | 31 | Leaves used for food. | 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 328 |
7520 | 620 | 87 | 14 | 227 | 1 | 31 | Roots used for food. | 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 227 |
7521 | 620 | 112 | 14 | 329 | 1 | 31 | Roots used for food. | 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 329 |
7907 | 702 | 86 | 14 | 194 | 1 | 31 | Bulbs used for food. | 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 194 |
10561 | 1059 | 112 | 14 | 325 | 1 | 31 | Roots used for food. | 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 325 |
12249 | 1245 | 87 | 14 | 214 | 1 | 31 | Roots used for food. | 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 214 |
12255 | 1245 | 112 | 14 | 325 | 1 | 31 | Roots used for food. | 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 325 |
12720 | 1342 | 112 | 14 | 312 | 1 | 31 | Rhizomes and stipe bases used for food. | 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 312 |
16843 | 1851 | 112 | 14 | 326 | 1 | 31 | Young stems and petioles eaten as a spring vegetable. | 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 326 |
35193 | 3482 | 87 | 14 | 260 | 1 | 31 | Leaves and stems eaten with oolichan grease and sugar. | 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 260 |
35201 | 3482 | 112 | 14 | 340 | 1 | 31 | Leaves cooked and 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 340 |
38351 | 3729 | 87 | 14 | 293 | 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 293 |
38354 | 3729 | 112 | 14 | 350 | 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 350 |
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 |
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 |
6287 | 446 | 38 | 15 | 140 | 1 | 31 | Tender leaves, young green seed pods, sprouts and tops cooked as greens. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 140 |
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 |
40338 | 3959 | 38 | 15 | 136 | 1 | 31 | Young twigs and buds cooked as greens or eaten raw. | Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 136 |
35254 | 3485 | 50 | 16 | 249 | 1 | 31 | Leaves used for greens. | Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 249 |
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 |