NAEB Text Search


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Sisymbrium irio L.
Londonrocket
USDA SIIR
Cahuilla Food, Vegetable
Immature leaves boiled or fried and used for greens.
Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 140
Sisymbrium irio L.
Londonrocket
USDA SIIR
Mohave Food, Starvation Food
Young shoots roasted and eaten as a famine food.
Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 201
Sisymbrium irio L.
Londonrocket
USDA SIIR
Pima Drug, Eye Medicine
Dried seeds placed under the lids of sore eyes to cause weeping.
Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 84
Sisymbrium irio L.
Londonrocket
USDA SIIR
Pima Food, Porridge
Seeds formerly parched, ground, water added and eaten as a gruel.
Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 84
Sisymbrium irio L.
Londonrocket
USDA SIIR
Pima Food, Winter Use Food
Seeds stored and used as a winter food.
Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 84
Sisymbrium irio L.
Londonrocket
USDA SIIR
Pima, Gila River Food, Beverage
Seeds mixed with water to make a drink.
Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5
Sisymbrium irio L.
Londonrocket
USDA SIIR
Pima, Gila River Food, Porridge
Seeds used to make a mucilaginous mass and eaten.
Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5
Sisymbrium irio L.
Londonrocket
USDA SIIR
Pima, Gila River Food, Staple
Seeds ground, parched and used to make pinole.
Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5
Sisymbrium irio L.
Londonrocket
USDA SIIR
Pima, Gila River Food, Unspecified
Seeds mixed with water and eaten.
Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 7