| Quercus engelmannii Greene Engelmann's Oak USDA QUEN |
Diegueno Food, Candy Bark gum pounded, washed and chewed like chewing gum. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
| Quercus engelmannii Greene Engelmann's Oak USDA QUEN |
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 engelmannii Greene Engelmann's Oak USDA QUEN |
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 engelmannii Greene Engelmann's Oak USDA QUEN |
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 194 |
| Quercus engelmannii Greene Engelmann's Oak USDA QUEN |
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 engelmannii Greene Engelmann's Oak USDA QUEN |
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 |