| Quercus sp. Red Oak |
Pima, Desert Other, Cash Crop Acorns used for trade. Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 6 |
| Quercus stellata Wangenh. Post Oak USDA QUST |
Kiowa Food, Beverage Acorns used to make a drink similar to coffee. Vestal, Paul A. and Richard Evans Schultes, 1939, The Economic Botany of the Kiowa Indians, Cambridge MA. Botanical Museum of Harvard University, page 22 |
| Quercus stellata Wangenh. Post Oak USDA QUST |
Kiowa Food, Dried Food Dried, pounded 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 22 |
| Quercus turbinella Greene Shrub Live Oak USDA QUTU2 |
Cocopa Other, Cash Crop Acorns gathered and traded with the Paipai for wild sheep skins. Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
| Quercus turbinella Greene Shrub Live Oak USDA QUTU2 |
Hualapai Food, Bread & Cake Acorns used to make bread. Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 11 |
| Quercus turbinella Greene Shrub Live Oak USDA QUTU2 |
Hualapai Food, Soup Acorns used to make stew. Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 11 |
| Quercus turbinella Greene Shrub Live Oak USDA QUTU2 |
Hualapai Food, Unspecified Acorns roasted like pinons. Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 11 |
| Quercus turbinella Greene Shrub Live Oak USDA QUTU2 |
Mohave Food, Porridge Acorns used to make mush. Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187 |
| Quercus velutina Lam. Black Oak USDA QUVE |
Lakota Food, Staple Acorns used to make flour. Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 49 |
| Quercus velutina Lam. Black Oak USDA QUVE |
Ojibwa Food, Unspecified Acorns, with tannic acid extracted, equally as good as other acorns. Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 402 |
| Quercus virginiana P. Mill. Live Oak USDA QUVI |
Mahuna Food, Dessert Acorns ground into a fine meal, sun dried, made into porridge, cooked and eaten as a dessert. Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 55 |
| Quercus virginiana P. Mill. Live Oak USDA QUVI |
Mahuna Food, Unspecified Acorns ground into a fine meal, sun dried, made into porridge and eaten with deer meat. Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 55 |
| Quercus virginiana P. Mill. Live Oak USDA QUVI |
Seminole Food, Fodder Acorns used as hog food. Sturtevant, William, 1954, The Mikasuki Seminole: Medical Beliefs and Practices, Yale University, PhD Thesis, page 493 |
| Quercus wislizeni A. DC. Interior Live Oak USDA QUWIW |
Luiseno Food, Porridge Acorns leached, ground into a meal, cooked in an earthen vessel and eaten. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
| Quercus wislizeni A. DC. Interior Live Oak USDA QUWIW |
Luiseno Food, Staple Stored acorns pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 193 |
| Quercus wislizeni A. DC. Interior Live Oak USDA QUWIW |
Luiseno Food, Substitution Food Acorns used only when more preferred species could not be obtained. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 193 |
| Quercus wislizeni A. DC. Interior Live Oak USDA QUWIW |
Luiseno Food, Winter Use Food Acorns formerly stored in acorn granaries. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
| Quercus wislizeni A. DC. Interior Live Oak USDA QUWIW |
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 wislizeni A. DC. Interior Live Oak USDA QUWIW |
Miwok Food, Porridge Acorns considered a staple food and used to make mush. 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 wislizeni A. DC. Interior Live Oak USDA QUWIW |
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 wislizeni A. DC. Interior Live Oak USDA QUWIW |
Miwok Food, Winter Use Food Whole acorns stored for winter use. 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 wislizeni A. DC. Interior Live Oak USDA QUWIW |
Neeshenam Food, Unspecified Acorns occasionally used for food. Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 374 |
| Quercus wislizeni A. DC. Interior Live Oak USDA QUWIW |
Tubatulabal Food, Unspecified Acorns used extensively for food. Voegelin, Ermine W., 1938, Tubatulabal Ethnography, Anthropological Records 2(1):1-84, page 15 |
| Quercus wislizeni var. frutescens Engelm. Interior Live Oak USDA QUWIF |
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 wislizeni var. frutescens Engelm. Interior Live Oak USDA QUWIF |
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 wislizeni var. frutescens Engelm. Interior Live Oak USDA QUWIF |
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 wislizeni var. frutescens Engelm. Interior Live Oak USDA QUWIF |
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 wislizeni var. frutescens Engelm. Interior Live Oak USDA QUWIF |
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 wislizeni var. frutescens Engelm. Interior Live Oak USDA QUWIF |
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 ?pauciloba Rydb. (pro sp.) [gambelii ? turbinella] Wavyleaf Oak USDA QUPA4 |
Apache, Western Food, Unspecified Acorns eaten whole and raw, ground on a metate or boiled. Buskirk, Winfred, 1986, The Western Apache: Living With the Land Before 1950, Norman. University of Oklahoma Press, page 174 |
| Quercus ?pauciloba Rydb. (pro sp.) [gambelii ? turbinella] Wavyleaf Oak USDA QUPA4 |
Apache, White Mountain Food, Beverage Acorns used to make 'coffee.' Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 148 |
| Quercus ?pauciloba Rydb. (pro sp.) [gambelii ? turbinella] Wavyleaf Oak USDA QUPA4 |
Apache, White Mountain Food, Bread & Cake Acorns ground into flour and used to make bread. Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 148 |
| Quercus ?pauciloba Rydb. (pro sp.) [gambelii ? turbinella] Wavyleaf Oak USDA QUPA4 |
Apache, White Mountain Food, Unspecified Acorns eaten raw. Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 148 |
| Quercus ?pauciloba Rydb. (pro sp.) [gambelii ? turbinella] Wavyleaf Oak USDA QUPA4 |
Gosiute Food, Unspecified Acorns used only in season for food. Chamberlin, Ralph V., 1911, The Ethno-Botany of the Gosiute Indians of Utah, Memoirs of the American Anthropological Association 2(5):331-405., page 378 |
| Quercus ?pauciloba Rydb. (pro sp.) [gambelii ? turbinella] Wavyleaf Oak USDA QUPA4 |
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 |
| Salix lasiolepis var. lasiolepis Tracy Willow USDA SALAL2 |
Diegueno Fiber, Basketry Branches used to make acorn storage baskets. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 39 |
| Toxicodendron diversilobum (Torr. & Gray) Greene Pacific Poison Oak USDA TODI |
Mendocino Indian Other, Cooking Tools Fresh leaves formerly used to wrap up acorn meal for baking. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 364 |
| Umbellularia californica (Hook. & Arn.) Nutt. California Laurel USDA UMCAC |
Pomo, Kashaya Food, Unspecified Roasted kernels or kernel meal cakes eaten with greens, buckeye meal, acorn meal, mush or seaweed. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 90 |
| Urtica dioica ssp. holosericea (Nutt.) Thorne Stinging Nettle USDA URDIH |
Luiseno Other, Containers Plant made into twine and used to make net-work sacks for carrying acorns and other small seeds. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 202 |
| Woodwardia fimbriata Sm. Giant Chainfern USDA WOFI |
Pomo, Kashaya Other, Cooking Tools Long leaves used to line the top and bottom of earth oven for baking acorn bread and other foods. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 45 |
| Woodwardia radicans (L.) J. Sm. Rooting Chainfern USDA WORA |
Pomo Other, Cooking Tools Fronds used for lining the top and bottom of an earth oven in baking acorn bread. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 11 |