| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Acoma Food, Sauce & Relish Berries cooked into 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 33 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Havasupai Food, Beverage Dried berries ground and mixed with water to make a drink. 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 239 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Havasupai Food, Dried Food Berries sun dried for future use. 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 239 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Hopi Drug, Ceremonial Medicine Plant used at the annual 'Niman-katcina' ceremony. Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 19 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Hopi Food, Fruit Berries eaten fresh from the shrub. Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 19 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Hopi Food, Fruit Berries eaten. Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 47 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Hopi Food, Porridge Ground berries mixed with 'potato clay' and eaten. Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 332 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Hopi Food, Preserves Berries cooked to make a jam-like food and served with fresh piki bread. Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 19 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Hopi Food, Starvation Food Berries boiled, ground, mixed with 'potato clay' and eaten during past famines. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 89 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Hopi Food, Unspecified Seeds eaten. 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 166 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Hopi Other, Ceremonial Items Whole shrub used in Niman kachina dance. Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians. Garland: New York., page 332 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Isleta Food, Fruit Fresh, summer berries eaten for food. Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 34 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Jemez Food, Fruit Ripe or cooked berries used for food. 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 33 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Jemez Food, Special Food Unripe berries stewed, sweetened and eaten as a delicacy. 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 33 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Keres, Western Food, Sauce & Relish Cooked berries made into a syrup. Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 52 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Laguna Food, Sauce & Relish Berries cooked into 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 33 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Beverage Berries mashed in water and used as a beverage. Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 32 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Dried Food Fruits boiled, dried, stored for winter use and eaten dry. Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 74 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Dried Food Sun dried berries used for food. Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 32 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Fruit Berries eaten fresh off the bush. Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 32 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Fruit Berries used for food. Hocking, George M., 1956, Some Plant Materials Used Medicinally and Otherwise by the Navaho Indians in the Chaco Canyon, New Mexico, El Palacio 56:146-165, page 153 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Fruit Fresh, mashed berries mixed with powdered clay to counteract astringency and used for food. Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Fruit Fruits eaten fresh. Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 74 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Soup Berries used to make soup and stew. Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 32 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Soup Fruits boiled, dried, stored for winter use and made into a soup. Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 74 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Special Food Fruit sacrificed to the gods. Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 74 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Food, Winter Use Food Fresh berries soaked, boiled until tender, ground with clay and stored for winter use. Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo Other, Sacred Items Plant considered to be a sacred plant. Fewkes, J. Walter, 1896, A Contribution to Ethnobotany, American Anthropologist 9:14-21, page 19 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo, Kayenta Drug, Toothache Remedy Ground root placed in cavity for toothaches. Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 41 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo, Ramah Drug, Ceremonial Medicine Leaves or root used as ceremonial emetic. 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 42 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo, Ramah Drug, Emetic Leaves or root used as ceremonial emetic. 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 42 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo, Ramah Drug, Misc. Disease Remedy Plant used for chickenpox and poultice of plant used for toothaches. 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 42 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo, Ramah Drug, Panacea Bark and dried berries used as 'life medicine.' 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 42 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo, Ramah Drug, Toothache Remedy Poultice of heated root applied for toothache. 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 42 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo, Ramah Food, Dried Food Berries dried and boiled with clay, sugar or wild potatoes. 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 42 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo, Ramah Food, Fruit Berries eaten raw or boiled with clay. 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 42 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo, Ramah Other, Ceremonial Items Stem used to make Evilway big hoop. 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 42 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Navajo, Ramah Other, Ceremonial Items Thorn ash used for Evilway blackening. 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 42 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Zuni Food, Fruit Berries eaten raw when perfectly ripe or boiled and sometimes sweetened. Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 68 |
| Lycium pallidum Miers Pale Wolfberry USDA LYPAP |
Zuni Other, Protection Ground leaves, twigs and flowers given to warriors for protection during war. A pinch of the mixture was given to each warrior. The warriors placed it in their mouths, ejected the mass into their hands and rubbed in on their faces, arms and bodies so that the enemy's arrows could not harm them. Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 94 |