| Coriandrum sativum L. Chinese Parsley USDA COSA |
Hopi Food, Sauce & Relish 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 |
| Coriandrum sativum L. Chinese Parsley USDA COSA |
Hopi Food, Spice Used as flavoring in cooking. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 86 |
| Coriandrum sativum L. Chinese Parsley USDA COSA |
Hopi Food, Unspecified Dipped into water, eaten raw and green. Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 164 |
| Coriandrum sativum L. Chinese Parsley USDA COSA |
Keresan Food, Spice Seeds used to flavor soups and stews. White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560 |
| Coriandrum sativum L. Chinese Parsley USDA COSA |
Zuni Food, Sauce & Relish Powdered seeds ground with chile and used a condiment with meat. Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |
| Coriandrum sativum L. Chinese Parsley USDA COSA |
Zuni Food, Vegetable Leaves used as a salad. Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66 |