| Cirsium edule Nutt. Edible Thistle USDA CIED |
Cheyenne Food, Special Food Young stems eaten raw as a 'luxury food.' Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 20 |
| Cirsium edule Nutt. Edible Thistle USDA CIED |
Cheyenne Food, Unspecified Peeled stem used for food. Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 191 |
| Cirsium edule Nutt. Edible Thistle USDA CIED |
Cheyenne Food, Unspecified Tender, spring shoots eaten raw. Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 46 |
| Cirsium edule Nutt. Edible Thistle USDA CIED |
Hoh Food, Vegetable Young shoots eaten as greens. Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 69 |
| Cirsium edule Nutt. Edible Thistle USDA CIED |
Okanagon Food, Unspecified Roots boiled and used for food. Perry, F., 1952, Ethno-Botany of the Indians in the Interior of British Columbia, Museum and Art Notes 2(2):36-43., page 36 |
| Cirsium edule Nutt. Edible Thistle USDA CIED |
Quileute Food, Vegetable Young shoots eaten as greens. Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 69 |
| Cirsium edule Nutt. Edible Thistle USDA CIED |
Thompson Food, Dried Food Roots dried and stored for future use. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were eaten. Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 178 |
| Cirsium edule Nutt. Edible Thistle USDA CIED |
Thompson Food, Soup Dried roots rehydrated, scraped, chopped and cooked in stews. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were eaten. Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 178 |
| Cirsium edule Nutt. Edible Thistle USDA CIED |
Thompson Food, Unspecified Fresh roots eaten cooked. The roots were pit cooked after which they usually turned dark brown. One or two bags of dried roots were stored each year by a family and were said to be 'full of vitamins.' One informant said that the roots caused 'gas' if too many were eaten. Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany: Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 178 |
| Cirsium edule Nutt. Edible Thistle USDA CIED |
Thompson Food, Unspecified Roots boiled and used for food. Perry, F., 1952, Ethno-Botany of the Indians in the Interior of British Columbia, Museum and Art Notes 2(2):36-43., page 36 |