| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Cahuilla Food, Bread & Cake Roasted stalks dried, ground and mixed with water to make cakes. 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 whipplei Torr. Chaparral Yucca USDA YUWHW |
Cahuilla Food, Dried Food Flowers and stalks sun dried and preserved. 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 whipplei Torr. Chaparral Yucca USDA YUWHW |
Cahuilla Food, Unspecified Less mature flowers parboiled and very mature flowers boiled three times with salt and eaten. 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 whipplei Torr. Chaparral Yucca USDA YUWHW |
Cahuilla Food, Vegetable Sliced stalks parboiled and cooked like squash. 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 whipplei Torr. Chaparral Yucca USDA YUWHW |
Diegueno Fiber, Basketry Leaf fibers used as the foundation for the beginning of a coiled basket. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 17 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Diegueno Fiber, Furniture Leaf fibers used to make lattice work cradle on a frame of scrub oak. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 45 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Diegueno Food, Unspecified Blossoms picked before opening in the spring, boiled twice and eaten. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 45 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Diegueno Food, Unspecified Young stalk peeled, roasted and eaten in the spring. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 45 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Luiseno Food, Unspecified Blossoms cooked in water and used for food. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 195 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Luiseno Food, Unspecified Plant head roasted in an earth oven and formerly used for food. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 195 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Luiseno Food, Unspecified Roasted stalks used for food. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 195 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Mahuna Dye, White Pods used for bleaching buckskin fiber a pure white. Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 58 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Mahuna Fiber, Basketry Pods used for basketry. Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 58 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Mahuna Food, Sauce & Relish Stalks pit roasted and used to make a syrup. Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 58 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Mahuna Food, Unspecified Flowers eaten as food. Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 58 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Tubatulabal Food, Unspecified Stalks used extensively for food. Voegelin, Ermine W., 1938, Tubatulabal Ethnography, Anthropological Records 2(1):1-84, page 15 |
| Yucca whipplei Torr. Chaparral Yucca USDA YUWHW |
Tubatulabal Food, Unspecified Stalks used for food in late winter and early spring. Voegelin, Ermine W., 1938, Tubatulabal Ethnography, Anthropological Records 2(1):1-84, page 11 |
| Yucca whipplei var. caespitosa M.E. Jones Chaparral Yucca USDA YUWHC2 |
Kawaiisu Fiber, Basketry Split rootstock cores used as pattern material in coiled basketry. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 |
| Yucca whipplei var. caespitosa M.E. Jones Chaparral Yucca USDA YUWHC2 |
Kawaiisu Fiber, Building Material Green leaves made into strong cord used to bind the vertical & horizontal poles of the winterhouse. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 |
| Yucca whipplei var. caespitosa M.E. Jones Chaparral Yucca USDA YUWHC2 |
Kawaiisu Food, Dried Food Apical meristems 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 whipplei var. caespitosa M.E. Jones Chaparral Yucca USDA YUWHC2 |
Kawaiisu Food, Unspecified Apical meristems 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 whipplei var. caespitosa M.E. Jones Chaparral Yucca USDA YUWHC2 |
Kawaiisu Food, Unspecified Stalks roasted, peeled and eaten. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 |
| Yucca whipplei var. caespitosa M.E. Jones Chaparral Yucca USDA YUWHC2 |
Kawaiisu Other, Containers Small stalk section used as a stopper for the basketry water bottle. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 69 |