| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Karok Food, Bread & Cake Acorn paste made into patties and baked in hot coals. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Karok Food, Porridge Acorn flour used to make paste and gruel and flavored with venison and herbs. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Karok Food, Porridge Acorns shelled, dried, pounded into a meal, leached and used to make gruel. Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Karok Food, Porridge Acorns shelled, dried, pounded into a meal, leached and used to make gruel. Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Karok Food, Staple Acorns considered the main staple. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Karok Food, Staple Acorns used to make flour. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Karok Food, Winter Use Food Acorn flour stored in large storage baskets. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Karok Food, Winter Use Food Acorns stored for winter use. Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Mendocino Indian Food, Unspecified Acorns leached and used for food. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Poliklah 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 172 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Poliklah 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 170 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Poliklah 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 172 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Poliklah Food, Staple Acorns form one of the principal foods. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 168 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo Food, Bread & Cake Acorns used to make black bread. Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
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 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo Food, Porridge Acorns used to make mush and gruel. Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
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 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo Food, Porridge Leached acorns used for mush. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo Food, Porridge Moldy acorns mixed with whitened dried acorns and made into a mush. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo Food, Soup Acorns used to make soup. Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo Food, Soup Leached acorns used for soup. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo Food, Unspecified Pulverized, leached acorns used for food. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo, Kashaya Drug, Cough Medicine Acorns, the tannin soothed the cough, used as cough drops. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
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 83 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo, Kashaya Food, Forage Acorns collected by woodpeckers. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
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 83 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo, Kashaya Other, Ceremonial Items Acorns used in a first fruits ceremony in October after the first rainfall. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Pomo, Kashaya Other, Musical Instrument Strung acorns twirled in a special way to make music. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Shasta Food, Bread & Cake Acorns pounded, winnowed, leached and made into bread. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Shasta Food, Porridge Acorns pounded, winnowed, leached and made into mush. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Shasta Food, Soup Acorns pounded, winnowed, leached and made into thin soup. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Shasta Food, Staple Acorns used as the basic staple. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Tolowa Food, Staple Acorns considered the main staple. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Yuki Food, Bread & Cake Acorns used to make pancakes. Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Yuki Food, Porridge Acorns used to make mush. Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Yuki Food, Soup Acorns used to make soup. Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Yurok Drug, Strengthener Acorn mush taken by old people on their death bed to survive the day. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Yurok Food, Bread & Cake Acorns used to make dough. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Yurok Food, Soup Acorns used to make soup. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Yurok Food, Staple Acorns considered the main staple. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Yurok Food, Staple Acorns leached and ground into flour. Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35 |
| Lithocarpus densiflorus (Hook. & Arn.) Rehd. Tanoak USDA LIDED2 |
Yurok, South Coast (Nererner) Food, Staple Acorns form one of the principal foods. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 168 |
| Lotus unifoliolatus var. unifoliolatus Prairie Trefoil USDA LOUNU |
Miwok Food, Cooking Agent Green leaves pounded with oily acorns, to absorb some of the oil. 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 144 |
| Lupinus densiflorus Benth. Whitewhorl Lupine USDA LUDED |
Miwok Food, Unspecified Steamed leaves and flowers eaten with acorn soup. 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 |
| Lupinus latifolius Lindl. ex J.G. Agardh Broadleaf Lupine USDA LULAL3 |
Miwok Other, Containers Leaves used to line acorn leaching basket, to prevent meal from running through the interstices. 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 146 |
| Madia elegans D. Don ex Lindl. Common Madia USDA MAELE |
Shoshoni Food, Unspecified Seeds roasted and eaten alone or mixed with manzanita berries, acorns and pine nuts. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 440 |
| Nelumbo lutea Willd. American Lotus USDA NELU |
Huron Food, Starvation Food Roots used with acorns during famine. Aller, Wilma F., 1954, Aboriginal Food Utilization of Vegetation by the Indians of the Great Lake Region As Recorded in the Jesuit Relations, Wisconsin Archeologist 35:59-73, page 63 |
| Nelumbo lutea Willd. American Lotus USDA NELU |
Huron Food, Starvation Food Roots used with acorns during famine. Aller, Wilma F., 1954, Aboriginal Food Utilization of Vegetation by the Indians of the Great Lake Region As Recorded in the Jesuit Relations, Wisconsin Archeologist 35:59-73, page 63 |
| Paeonia californica Nutt. California Peony USDA PACA2 |
Diegueno Food, Vegetable Leaves cooked as greens. Young leaves were picked before the blossoms appeared in the spring. They were prepared by boiling, placing the boiled leaves in a cloth sack and weighting the sack down in the river with a stone, allowing the water to flow through the greens overnight to remove the bitterness in them. Alternatively, the boiled leaves could be soaked in a pan and the water changed until the bitterness was removed. The leaves were then cooked as greens, with onions and eaten as a vegetable with acorn mush. The greens could also be prepared by boiling them twice, rather than letting them wash in the river. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 28 |
| Perideridia bolanderi (Gray) A. Nels. & J.F. Macbr. Bolander's Yampah USDA PEBOB |
Miwok Food, Substitution Food Served as substitution food when acorn supply was reduced. 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 157 |