| Cucumis sativus L. Garden Cucumber USDA CUSA4 |
Iroquois Food, Bread & Cake Fresh or dried flesh boiled, mashed and mixed into the paste when making corn bread. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis sativus L. Garden Cucumber USDA CUSA4 |
Iroquois Food, Dried Food Flesh cut into strips, dried and stored away. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis sativus L. Garden Cucumber USDA CUSA4 |
Iroquois Food, Special Food Squash eaten at feasts of ceremonial importance and longhouse ceremonies. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis sativus L. Garden Cucumber USDA CUSA4 |
Iroquois Food, Vegetable Flesh boiled, baked in ashes or boiled, mashed with butter and sugar and eaten. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis sativus L. Garden Cucumber USDA CUSA4 |
Iroquois Food, Vegetable Flesh fried and sweetened or seasoned with salt, pepper and butter. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis sativus L. Garden Cucumber USDA CUSA4 |
Iroquois Food, Vegetable Fruit preserved in brine made with salt and sheep sorrel. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113 |
| Cucumis sativus L. Garden Cucumber USDA CUSA4 |
Ojibwa Food, Vegetable Cucumbers eaten raw and sometimes flavored with maple sap vinegar and powdered maple sugar. Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 399 |
| Cucumis sativus L. Garden Cucumber USDA CUSA4 |
Seminole Food, Unspecified Plant used for food. Sturtevant, William, 1954, The Mikasuki Seminole: Medical Beliefs and Practices, Yale University, PhD Thesis, page 478 |