| Triteleia hyacinthina (Lindl.) Greene Fool's Onion USDA TRHY3 |
Atsugewi Food, Unspecified Cooked in earth oven and used for food. Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 138 |
| Triteleia hyacinthina (Lindl.) Greene Fool's Onion USDA TRHY3 |
Mendocino Indian Food, Unspecified Bulbs eaten raw or cooked. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 326 |
| Triteleia hyacinthina (Lindl.) Greene Fool's Onion USDA TRHY3 |
Miwok Food, Unspecified Bulbs steamed in earth oven and used as food. 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 156 |
| Triteleia hyacinthina (Lindl.) Greene Fool's Onion USDA TRHY3 |
Neeshenam Food, Unspecified Eaten raw, roasted or boiled. Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377 |
| Triteleia hyacinthina (Lindl.) Greene Fool's Onion USDA TRHY3 |
Paiute Food, Unspecified Bulbs roasted and used for food. Kelly, Isabel T., 1932, Ethnography of the Surprise Valley Paiute, University of California Publications in American Archaeology and Ethnology 31(3):67-210, page 102 |
| Triteleia hyacinthina (Lindl.) Greene Fool's Onion USDA TRHY3 |
Paiute Food, Vegetable Root eaten boiled and mashed, like potatoes. Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 55 |
| Triteleia hyacinthina (Lindl.) Greene Fool's Onion USDA TRHY3 |
Pomo Food, Unspecified Bulbs eaten for food. Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 90 |