| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Chehalis Food, Unspecified Acorns roasted and eaten. Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 27 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Cowlitz Drug, Tuberculosis Remedy Decoction of bark taken for tuberculosis. Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 27 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Cowlitz Fiber, Brushes & Brooms Wood used to make combs. Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 27 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Cowlitz Food, Unspecified Acorns buried in the mud for leaching and used for food. Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 27 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Cowlitz Other, Fuel Wood used as a fuel. Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 27 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Cowlitz Other, Tools Wood used to make digging sticks. Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 27 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Karok Drug, Gynecological Aid Infusion of plant taken by mother before her first baby comes. Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Karok Drug, Gynecological Aid Pounded bark rubbed on abdomen and sides of mother before her first delivery. Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Karok Food, Unspecified Acorns used for food. Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Mendocino Indian Food, Bread & Cake Acorns used to make bread. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 343 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Mendocino Indian Food, Soup Acorns used to make soup. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 343 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Nisqually Food, Unspecified Acorns used for food. Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 27 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Paiute Food, Unspecified Autumn acorns buried in mud to ripen and eaten. Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 65 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Paiute Other, Cooking Tools Wood made into dishes used to pound roots. Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 65 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Pomo Food, Bread & Cake Acorns used to make bread. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Pomo Food, Porridge Acorns used to make mush. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Pomo Food, Unspecified Acorns used for food. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Pomo Other, Hunting & Fishing Item Branches used to make arrows. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Pomo, Kashaya Food, Dried Food Acorns sun dried before storing. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 81 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Pomo, Kashaya Food, Porridge Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing. The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff. They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour. This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor. The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food. The ground and leached meal was then cooked into mush or thinned with water to make soup. If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water. For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals. Red earth could be added to the dough to make a dark sweet bread. Another method produced moldy acorns that were made into mush. The acorns were not dried in the sun, but were left in the house until they turned greenish with mold. The mold was rubbed off. These nuts were pounded together with whitened dry acorns and made into mush. Another method was to leave cracked acorns in a pool for four or five months. They were then removed from the shell and cooked without pulverizing. They could be used for soup or mush, or eaten whole. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 81 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Salish, Coast Food, Unspecified Acorns steamed, roasted or boiled and used for food. Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 84 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Shasta Food, Bread & Cake Acorns pounded, winnowed, leached and made into bread. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Shasta Food, Porridge Acorns pounded, winnowed, leached and made into mush. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Shasta Food, Soup Acorns pounded, winnowed, leached and made into thin soup. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Shasta Food, Staple Acorns used as the basic staple. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus garryana Dougl. ex Hook. Oregon White Oak USDA QUGAG2 |
Squaxin Food, Unspecified Acorns roasted on hot rocks and eaten. Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 27 |
| Quercus garryana var. semota Jepson Oregon White Oak USDA QUGAS |
Kawaiisu Fiber, Building Material Logs used in house construction. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus garryana var. semota Jepson Oregon White Oak USDA QUGAS |
Kawaiisu Food, Bread & Cake Acorns made into a fine meal, cooked into a mush and allowed to stand and harden into a 'cake.' Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus garryana var. semota Jepson Oregon White Oak USDA QUGAS |
Kawaiisu Food, Staple Acorns dried, pounded, sifted into a fine meal and leached. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus garryana var. semota Jepson Oregon White Oak USDA QUGAS |
Kawaiisu Food, Winter Use Food Acorns stored for future use. Acorns were stored in several different ways. The granaries, elevated about a foot above the ground to keep out rodents, were made of hardwood poles, usually oak, with sides, top and bottom covered with bark and lined with gray California buckwheat leaves. Stone lined pits were covered with brush, acorns were piled on a large flat stone and covered with bark. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus garryana var. semota Jepson Oregon White Oak USDA QUGAS |
Kawaiisu Other, Fasteners Acorn meal used to mend cracks in clay pots. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus garryana var. semota Jepson Oregon White Oak USDA QUGAS |
Kawaiisu Other, Toys & Games Acorn cupule used to make a top for children. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |