| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
Cochiti Food, Unspecified Acorns boiled and eaten. 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 47 |
| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
Isleta Drug, Reproductive Aid Acorns eaten to give greater sexual potency. 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 47 |
| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
Keres, Western Food, Staple Acorns ground into flour. Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 64 |
| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
Keres, Western Food, Unspecified Acorns boiled and eaten. Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 64 |
| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
Laguna Food, Staple Acorns ground into meal. 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 47 |
| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
Laguna Food, Unspecified Acorns boiled and eaten. 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 47 |
| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
Navajo Food, Unspecified Acorns seldom used for food. Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222 |
| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
Pueblo Food, Unspecified Acorns formerly used extensively 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 47 |
| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
San Felipe Food, Staple Acorns ground into meal. 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 47 |
| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
San Felipe Food, Unspecified Acorns boiled and eaten. 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 47 |
| Quercus gambelii var. gambelii Gambel's Oak USDA QUGAG |
Tewa Food, Unspecified Acorns used for food. Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 44 |
| 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 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 |
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 |
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, 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 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 |
| Quercus grisea Liebm. Gray Oak USDA QUGR3 |
Apache, Chiricahua & Mescalero Food, Winter Use Food Ripe acorns roasted slightly, pounded and mixed with dried meat and stored. Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 42 |
| Quercus grisea Liebm. Gray Oak USDA QUGR3 |
Navajo, Ramah Food, Unspecified Acorns used for food. 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 22 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Cahuilla Food, Bread & Cake Acorns ground into a fine meal and used to make bread. Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Cahuilla Food, Dried Food Dried acorns stored for a year or more in granaries. Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Cahuilla Food, Porridge Cooked acorns used to make mush. Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Cahuilla Food, Special Food Acorn meat considered a delicacy and favored at social and ceremonial occasions. Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Cahuilla Other, Cash Crop Acorn meal exchanged for pinyon nuts, mesquite beans and palm tree fruit. Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Cahuilla Other, Cash Crop Acorn meal used as payment to a shaman for special services. Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Cahuilla Other, Hunting & Fishing Item Acorns used as bait in trigger traps to capture small animals. Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Cahuilla Other, Jewelry Unhusked acorns dried and strung as necklaces. Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Cahuilla Other, Musical Instrument Acorns gathered on a cord and swung against the teeth to produce music. Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Cahuilla Other, Toys & Games Acorns used by children in a game like jacks and for juggling. Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Diegueno Food, Porridge Acorns shelled, pounded, leached and cooked into a mush or gruel. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Karok Food, Unspecified Acorns made into 'houm' and eaten. Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
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 kelloggii Newberry California Black Oak USDA QUKE |
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 |