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Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Karok Food, Bread & Cake
Acorn paste made into patties and baked in hot coals. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Karok Food, Porridge
Acorn flour used to make paste and gruel and flavored with venison and herbs. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Karok Food, Porridge
Acorns shelled, dried, pounded into a meal, leached and used to make gruel.
Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Karok Food, Porridge
Acorns shelled, dried, pounded into a meal, leached and used to make gruel.
Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Karok Food, Staple
Acorns considered the main staple. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Karok Food, Staple
Acorns used to make flour. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Karok Food, Winter Use Food
Acorn flour stored in large storage baskets. People would camp in groves when harvesting the fruit. Certain villages had certain fruit crops. Fruits were gathered after they had fallen from the trees, but before insects invaded them. While younger men hunted, the remainder of the people played games centered around removing the shells from the seed. When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place. It was then leached in sand with cold water. The finished flour was mixed with water to make a paste which could be cooked in several ways. A gruel was most often made by cooking the paste in cooking baskets. Hot rocks were placed into the paste to bring it to boiling. The rocks were kept from burning the basket with 'acorn paddles.' The rocks were placed in and out of the gruel with twigs bent into a U-shape. Males ate gruel with wooden spoons, the females used mussel shells. The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat. Gruel was flavored with venison, herbs, etc. The paste was occasionally baked as patties in hot coals. Flour was stored in large storage baskets.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Karok Food, Winter Use Food
Acorns stored for winter use.
Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Mendocino Indian Food, Unspecified
Acorns leached and used for food.
Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Poliklah Food, Bread & Cake
Acorns used to make bread.
Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 172
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Poliklah Food, Porridge
Acorns used to make mush.
Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 170
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Poliklah Food, Porridge
Acorns used to make mush.
Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 172
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Poliklah Food, Staple
Acorns form one of the principal foods.
Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 168
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo Food, Bread & Cake
Acorns used to make black bread.
Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo Food, Bread & Cake
Acorns used to make bread.
Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo Food, Porridge
Acorns used to make mush and gruel.
Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo Food, Porridge
Acorns used to make mush.
Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo Food, Porridge
Leached acorns used for mush.
Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo Food, Porridge
Moldy acorns mixed with whitened dried acorns and made into a mush.
Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo Food, Soup
Acorns used to make soup.
Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo Food, Soup
Leached acorns used for soup.
Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo Food, Unspecified
Pulverized, leached acorns used for food.
Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo, Kashaya Drug, Cough Medicine
Acorns, the tannin soothed the cough, used as cough drops.
Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo, Kashaya Food, Dried Food
Acorns sun dried before storing.
Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo, Kashaya Food, Forage
Acorns collected by woodpeckers.
Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo, Kashaya Food, Porridge
Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing. The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff. They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour. This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor. The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food. The ground and leached meal was then cooked into mush or thinned with water to make soup. If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water. For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals. Red earth could be added to the dough to make a dark sweet bread. Another method produced moldy acorns that were made into mush. The acorns were not dried in the sun, but were left in the house until they turned greenish with mold. The mold was rubbed off. These nuts were pounded together with whitened dry acorns and made into mush. Another method was to leave cracked acorns in a pool for four or five months. They were then removed from the shell and cooked without pulverizing. They could be used for soup or mush, or eaten whole.
Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo, Kashaya Other, Ceremonial Items
Acorns used in a first fruits ceremony in October after the first rainfall.
Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Pomo, Kashaya Other, Musical Instrument
Strung acorns twirled in a special way to make music.
Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Shasta Food, Bread & Cake
Acorns pounded, winnowed, leached and made into bread.
Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Shasta Food, Porridge
Acorns pounded, winnowed, leached and made into mush.
Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Shasta Food, Soup
Acorns pounded, winnowed, leached and made into thin soup.
Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Shasta Food, Staple
Acorns used as the basic staple.
Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Tolowa Food, Staple
Acorns considered the main staple.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Yuki Food, Bread & Cake
Acorns used to make pancakes.
Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Yuki Food, Porridge
Acorns used to make mush.
Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Yuki Food, Soup
Acorns used to make soup.
Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Yurok Drug, Strengthener
Acorn mush taken by old people on their death bed to survive the day.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Yurok Food, Bread & Cake
Acorns used to make dough.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Yurok Food, Soup
Acorns used to make soup.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Yurok Food, Staple
Acorns considered the main staple.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Yurok Food, Staple
Acorns leached and ground into flour.
Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35
Lithocarpus densiflorus (Hook. & Arn.) Rehd.
Tanoak
USDA LIDED2
Yurok, South Coast (Nererner) Food, Staple
Acorns form one of the principal foods.
Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 168
Lotus unifoliolatus var. unifoliolatus
Prairie Trefoil
USDA LOUNU
Miwok Food, Cooking Agent
Green leaves pounded with oily acorns, to absorb some of the oil.
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 144
Lupinus densiflorus Benth.
Whitewhorl Lupine
USDA LUDED
Miwok Food, Unspecified
Steamed leaves and flowers eaten with acorn soup.
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 159
Lupinus latifolius Lindl. ex J.G. Agardh
Broadleaf Lupine
USDA LULAL3
Miwok Other, Containers
Leaves used to line acorn leaching basket, to prevent meal from running through the interstices.
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 146
Madia elegans D. Don ex Lindl.
Common Madia
USDA MAELE
Shoshoni Food, Unspecified
Seeds roasted and eaten alone or mixed with manzanita berries, acorns and pine nuts.
Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 440
Nelumbo lutea Willd.
American Lotus
USDA NELU
Huron Food, Starvation Food
Roots used with acorns during famine.
Aller, Wilma F., 1954, Aboriginal Food Utilization of Vegetation by the Indians of the Great Lake Region As Recorded in the Jesuit Relations, Wisconsin Archeologist 35:59-73, page 63
Nelumbo lutea Willd.
American Lotus
USDA NELU
Huron Food, Starvation Food
Roots used with acorns during famine.
Aller, Wilma F., 1954, Aboriginal Food Utilization of Vegetation by the Indians of the Great Lake Region As Recorded in the Jesuit Relations, Wisconsin Archeologist 35:59-73, page 63
Paeonia californica Nutt.
California Peony
USDA PACA2
Diegueno Food, Vegetable
Leaves cooked as greens. Young leaves were picked before the blossoms appeared in the spring. They were prepared by boiling, placing the boiled leaves in a cloth sack and weighting the sack down in the river with a stone, allowing the water to flow through the greens overnight to remove the bitterness in them. Alternatively, the boiled leaves could be soaked in a pan and the water changed until the bitterness was removed. The leaves were then cooked as greens, with onions and eaten as a vegetable with acorn mush. The greens could also be prepared by boiling them twice, rather than letting them wash in the river.
Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 28
Perideridia bolanderi (Gray) A. Nels. & J.F. Macbr.
Bolander's Yampah
USDA PEBOB
Miwok Food, Substitution Food
Served as substitution food when acorn supply was reduced.
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 157