| Quercus lobata N‚e California White Oak USDA QULO |
Pomo, Kashaya Food, Porridge Acorns used to make mush or soup rather than bread. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 84 |
| Quercus lobata N‚e California White Oak USDA QULO |
Tubatulabal Food, Unspecified Acorns used extensively for food. Voegelin, Ermine W., 1938, Tubatulabal Ethnography, Anthropological Records 2(1):1-84, page 15 |
| Quercus lobata N‚e California White Oak USDA QULO |
Yokut Food, Unspecified Acorns used for food. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 420 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Cheyenne Food, Unspecified Acorns formerly used for food. Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 26 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Chippewa Food, Unspecified Acorns roasted in ashes or boiled, mashed and eaten with grease or duck broth. Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 320 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Chippewa Food, Vegetable Acorns boiled, split open and eaten like a vegetable. Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 320 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Dakota Food, Unspecified Acorns leached with basswood ashes to remove the bitter taste and used for food. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 75 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Lakota Food, Soup Acorns chopped and cooked in soups and meats. Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 31 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Lakota Food, Unspecified Acorns chopped, cooked over fire and eaten. Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 31 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Ojibwa Food, Unspecified Acorns treated with lye to remove bitterness and eaten. Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 402 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Omaha Food, Unspecified Acorns leached with basswood ashes to remove the bitter taste and used for food. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 75 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Pawnee Food, Unspecified Acorns leached with basswood ashes to remove the bitter taste and used for food. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 75 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Ponca Food, Unspecified Acorns leached with basswood ashes to remove the bitter taste and used for food. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 75 |
| Quercus macrocarpa Michx. Bur Oak USDA QUMAM |
Winnebago Food, Unspecified Acorns leached with basswood ashes to remove the bitter taste and used for food. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 75 |
| Quercus marilandica Muenchh. Blackjack Oak USDA QUMAM2 |
Comanche Food, Starvation Food Boiled acorns used for food in times of scarcity. Carlson, Gustav G. and Volney H. Jones, 1940, Some Notes on Uses of Plants by the Comanche Indians, Papers of the Michigan Academy of Science, Arts and Letters 25:517-542, page 524 |
| Quercus nigra L. Water Oak USDA QUNI |
Choctaw Food, Staple Pounded acorns boiled and made into a meal. Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8 |
| Quercus nigra L. Water Oak USDA QUNI |
Choctaw Food, Staple Pounded acorns used as cornmeal. Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8 |
| Quercus nigra L. Water Oak USDA QUNI |
Kiowa Food, Beverage Acorns used to make a beverage. Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 21 |
| Quercus nigra L. Water Oak USDA QUNI |
Kiowa Food, Unspecified Acorns used for food. Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 21 |
| Quercus oblongifolia Torr. Mexican Blue Oak USDA QUOB |
Papago Food, Unspecified Acorns used for food. Castetter, Edward F. and Willis H. Bell, 1942, Pima and Papago Indian Agriculture, Albuquerque: University of New Mexico Press. First Edition., page 61 |
| Quercus oblongifolia Torr. Mexican Blue Oak USDA QUOB |
Pima Food, Staple Hulls removed, acorns parched, ground into meal and used for food. Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78 |
| Quercus peninsularis Trel. Oak |
Diegueno Food, Staple Acorns pounded, sun dried, ground and leached. Hinton, Leanne, 1975, Notes on La Huerta Diegueno Ethnobotany, Journal of California Anthropology 2:214-222, page 216 |
| Quercus prinus L. Chestnut Oak USDA QUMI |
Iroquois Food, Unspecified Acorns used for food. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
| Quercus rubra L. Northern Red Oak USDA QURUR |
Dakota Food, Unspecified Acorns leached with basswood ashes to remove the bitter taste and used for food. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 75 |
| Quercus rubra L. Northern Red Oak USDA QURUR |
Iroquois Food, Unspecified Acorns used for food. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
| Quercus rubra L. Northern Red Oak USDA QURUR |
Ojibwa Food, Staple Acorns leached with lye and used as of the most important starchy foods. Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 402 |
| Quercus rubra L. Northern Red Oak USDA QURUR |
Omaha Food, Unspecified Acorns freed from tannic acid by boiling with wood ashes and used for food. Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 327 |
| Quercus rubra L. Northern Red Oak USDA QURUR |
Omaha Food, Unspecified Acorns leached with basswood ashes to remove the bitter taste and used for food. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 75 |
| Quercus rubra L. Northern Red Oak USDA QURUR |
Pawnee Food, Unspecified Acorns leached with basswood ashes to remove the bitter taste and used for food. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 75 |
| Quercus rubra L. Northern Red Oak USDA QURUR |
Ponca Food, Unspecified Acorns leached with basswood ashes to remove the bitter taste and used for food. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 75 |
| Quercus rubra L. Northern Red Oak USDA QURUR |
Potawatomi Food, Porridge Dried, ground acorns used as a flour to make gruel. Hardwood ashes and water furnished the lye for soaking the acorns, to swell them and remove the tannic acid. A bark bag or reticule served to hold the acorns while they were washed through a series of hot and cold water to remove the lye. Then they were dried in the sun and became perfectly sweet and palatable. They were ground on depressions of rocks which served as a mortar with a stone pestle, to a flour, which was cooked as a gruel, sometimes called samp. Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 100 |
| Quercus sadleriana R. Br. Deer Oak USDA QUSA2 |
Karok Food, Unspecified Acorns shelled, parched and eaten. Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
| Quercus sp. Red Oak |
Apache, Mescalero Food, Unspecified Acorns boiled, pounded and mixed with mescal. Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 41 |
| Quercus sp. Red Oak |
Apache, Mescalero Food, Unspecified Acorns eaten raw. Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 41 |
| Quercus sp. Red Oak |
Chippewa Food, Unspecified Acorns, with the tannin removed by using wood ash lye and leached out with water, used for food. Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 129 |
| Quercus sp. Red Oak |
Comanche Food, Unspecified Acorns used for food. Carlson, Gustav G. and Volney H. Jones, 1940, Some Notes on Uses of Plants by the Comanche Indians, Papers of the Michigan Academy of Science, Arts and Letters 25:517-542, page 524 |
| Quercus sp. Red Oak |
Concow Food, Bread & Cake Acorns made into bread and eaten. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 333 |
| Quercus sp. Red Oak |
Concow Food, Porridge Acorns made into mush and eaten. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 333 |
| Quercus sp. Red Oak |
Costanoan Drug, Antidiarrheal Infusion of acorns used for diarrhea. Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 20 |
| Quercus sp. Red Oak |
Costanoan Food, Unspecified Acorns used for food. Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 248 |
| Quercus sp. Red Oak |
Iroquois Food, Soup Acorns boiled, roasted, pounded, mixed with meal or meat and eaten as soup. Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
| Quercus sp. Red Oak |
Iroquois Food, Unspecified Acorns eaten raw by children. Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99 |
| Quercus sp. Red Oak |
Malecite Food, Unspecified Acorns baked and used for food. Speck, Frank G. and R.W. Dexter, 1952, Utilization of Animals and Plants by the Malecite Indians of New Brunswick, Journal of the Washington Academy of Sciences 42:1-7, page 6 |
| Quercus sp. Red Oak |
Miwok Food, Bread & Cake Acorns ground into a meal and used to make bread and biscuits. 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 142 |
| Quercus sp. Red Oak |
Miwok Food, Soup Acorns ground into a meal and used to make 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 142 |
| Quercus sp. Red Oak |
Navajo Food, Staple Dried acorns ground into flour. Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 40 |
| Quercus sp. Red Oak |
Navajo Food, Unspecified Acorns boiled like beans and roasted over coals. Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 40 |
| Quercus sp. Red Oak |
Navajo Other, Containers Acorn shells used to hold medicine and a humming bird was made to sip from each shell. Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 40 |
| Quercus sp. Red Oak |
Neeshenam Drug, Burn Dressing Poultice of powdered acorns applied to burns or scalds. Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 374 |
| Quercus sp. Red Oak |
Neeshenam Drug, Psychological Aid Poultice of hot pitch and powdered, burned acorns applied to mourning widows. Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 375 |