| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Cahuilla Fiber, Clothing Fibers used to make sandals. 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 150 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Cahuilla Fiber, Cordage Fibers used to make nets. 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 150 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Cahuilla Food, Unspecified Blossoms used for food. 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 150 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Kawaiisu Fiber, Basketry Dark red rootstock core used as pattern material in coiled basketry. The core was split into strands, soaked and worked in with the coiling so that the color was always on the outside. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Kawaiisu Food, Dried Food Fruit pit roasted, mashed, dried and stored for future use. Yucca supplies food in two forms. In the early spring, the apical meristem--the 'heart' or 'cabbage' --was removed with the aid of an oak or a juniper shaft having a shovel like cutting edge at one end. The 'cabbage' was roasted in a pit about three feet deep and perhaps five feet in diameter. A large stone was placed in the center of the pit with smaller stones radiating out from the center. Firewood--preferably Douglas oak--was thrown in and the hot fire burned for a half-day. From time to time more stones--and probably wood--were added. As the fire died down, it was covered with sand or dirt to about ground level, leaving a small aperture in the center. The sand was tapped down, causing flames to shoot out of the hole. Then a layer of dry pine needles was put on and the 'cabbages,' having been skinned, placed on top. Two or three families shared the same oven. the direction in which 'cabbages' were laid identified the owner. Another layer of dry pine needles apparently mixed with silky California broom covered the 'cabbages.' More sand or dirt, patted down and smoothed with a basketry tray, completed the mound, which would now reach a height of five feet but which settled in the roasting process. The roasting continued for two nights, during which no sexual intercourse was permitted. Otherwise it was said that 'it won't cook.' When the 'cabbages' were pulled out, they were so hot they burned the hands. They were cooled before they were eaten. To be stored, they were pulled apart, mashed a little and dried. They could not be dried or stored uncooked. After storage they were soaked and eaten. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Kawaiisu Food, Fruit Fruit pit roasted and eaten. Yucca supplies food in two forms. In the early spring, the apical meristem--the 'heart' or 'cabbage' --was removed with the aid of an oak or a juniper shaft having a shovel like cutting edge at one end. The 'cabbage' was roasted in a pit about three feet deep and perhaps five feet in diameter. A large stone was placed in the center of the pit with smaller stones radiating out from the center. Firewood--preferably Douglas oak--was thrown in and the hot fire burned for a half-day. From time to time more stones--and probably wood--were added. As the fire died down, it was covered with sand or dirt to about ground level, leaving a small aperture in the center. The sand was tapped down, causing flames to shoot out of the hole. Then a layer of dry pine needles was put on and the 'cabbages,' having been skinned, placed on top. Two or three families shared the same oven. the direction in which 'cabbages' were laid identified the owner. Another layer of dry pine needles apparently mixed with silky California broom covered the 'cabbages.' More sand or dirt, patted down and smoothed with a basketry tray, completed the mound, which would now reach a height of five feet but which settled in the roasting process. The roasting continued for two nights, during which no sexual intercourse was permitted. Otherwise it was said that 'it won't cook.' When the 'cabbages' were pulled out, they were so hot they burned the hands. They were cooled before they were eaten. To be stored, they were pulled apart, mashed a little and dried. They could not be dried or stored uncooked. After storage they were soaked and eaten. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Panamint Other, Designs Red-brown inner roots used for basket designs. Kirk, R.E., 1952, Panamint Basketry, Masterkey 26(76-86):, page 78 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Shoshoni Dye, Black Roots used as black dye in basketry. Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 8 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Shoshoni Dye, Red Roots used as red dye in basketry. Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks. Originally published in 1959, page 8 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Shoshoni Fiber, Basketry Roots used to make baskets. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 445 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Southwest Indians Fiber, Clothing Made into cords and used as base for fur robe garments. Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 43 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Southwest Indians Food, Fruit Fruits eaten for food. Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 63 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Southwest Indians Other, Designs Roots used to make brown designs. Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII. The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 35 |
| Yucca brevifolia Engelm. Joshua Tree USDA YUBAB2 |
Tubatulabal Food, Unspecified Immature pods used for food. Voegelin, Ermine W., 1938, Tubatulabal Ethnography, Anthropological Records 2(1):1-84, page 16 |