| Perideridia kelloggii (Gray) Mathias Kellogg's Yampah USDA PEKE |
Mendocino Indian Food, Unspecified Tubers and semifleshy roots eaten raw or cooked like acorn bread. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 372 |
| Pinus jeffreyi Grev. & Balf. Jeffrey Pine USDA PIJE |
Diegueno Fiber, Building Material Bark used to make shelters for those gathering acorns in the mountains. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 29 |
| Pinus ponderosa P.& C. Lawson Ponderosa Pine USDA PIPOP |
Diegueno Fiber, Building Material Bark used to make shelters for those gathering acorns in the mountains. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 29 |
| Pinus ponderosa P.& C. Lawson Ponderosa Pine USDA PIPOP |
Mewuk Fiber, Building Material Branches with tips down used to hang from the top of acorn caches to keep out the rain in winter. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 346 |
| Pinus sabiniana Dougl. ex Dougl. California Foothill Pine USDA PISA2 |
Pomo Fiber, Basketry Root wood used to make V-shaped baskets for carrying acorns. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 307 |
| Polystichum munitum (Kaulfuss) K. Presl Western Swordfern USDA POMU |
Pomo Other, Cooking Tools Fronds used as a lining for an acorn-leaching basin. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 11 |
| Polystichum munitum (Kaulfuss) K. Presl Western Swordfern USDA POMU |
Pomo Other, Cooking Tools Fronds used for lining the top and bottom of an earth oven in baking acorn bread. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 11 |
| Pteridium aquilinum (L.) Kuhn Western Brackenfern |
Costanoan Other, Containers Fronds used to line acorn-leaching pits and earth ovens. Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 247 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Cahuilla Food, Bread & Cake Acorns ground into a fine meal and used to make bread. 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 121 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Cahuilla Food, Dried Food Dried acorns stored for a year or more in granaries. 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 121 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Cahuilla Food, Porridge Cooked acorns used to make mush. 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 121 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Cahuilla Food, Special Food Acorn meat considered a delicacy and favored at social and ceremonial occasions. 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 121 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Cahuilla Other, Cash Crop Acorn meal exchanged for pinyon nuts, mesquite beans and palm tree fruit. 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 121 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Cahuilla Other, Cash Crop Acorn meal used as payment to a shaman for special services. 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 121 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Cahuilla Other, Hunting & Fishing Item Acorns used as bait in trigger traps to capture small animals. 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 121 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Cahuilla Other, Jewelry Unhusked acorns dried and strung as necklaces. 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 121 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Cahuilla Other, Musical Instrument Acorns gathered on a cord and swung against the teeth to produce music. 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 121 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Cahuilla Other, Toys & Games Acorns used by children in a game like jacks and for juggling. 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 121 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Costanoan Food, Unspecified Acorns used for food. Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 248 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Luiseno Food, Porridge Acorns leached, ground into a meal, cooked in an earthen vessel and eaten. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Luiseno Food, Staple Acorns eaten as a staple 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 193 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Luiseno Food, Staple Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Luiseno Food, Winter Use Food Acorns formerly gathered for storage in acorn granaries. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
Pomo Food, Unspecified Acorns used for food. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
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 80 |
| Quercus agrifolia N‚e California Live Oak USDA QUAGA |
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 80 |
| Quercus agrifolia var. agrifolia California Live Oak USDA QUAGA |
Diegueno Food, Porridge Acorns shelled, pounded, leached and cooked into a mush or gruel. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
| Quercus alba L. White Oak USDA QUAL |
Iroquois Food, Unspecified Acorns used for food. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
| Quercus alba L. White Oak USDA QUAL |
Menominee Food, Pie & Pudding Acorns boiled, simmered to remove lye, ground, sifted and made into pie. Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
| Quercus alba L. White Oak USDA QUAL |
Menominee Food, Porridge Acorns boiled, simmered to remove lye, ground, sifted and made into mush with bear oil seasoning. Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
| Quercus alba L. White Oak USDA QUAL |
Menominee Food, Staple Acorns boiled, simmered to remove lye, ground, sifted, cooked in soup stock to flavor and eaten. Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66 |
| Quercus alba L. White Oak USDA QUAL |
Meskwaki Food, Beverage Ground, scorched acorns made into a drink similar to coffee. Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257 |
| Quercus alba L. White Oak USDA QUAL |
Meskwaki Food, Porridge Dried acorns made into mush. Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257 |
| Quercus alba L. White Oak USDA QUAL |
Ojibwa Food, Soup Acorns soaked in lye water to remove bitter tannin taste, dried for storage and used to make soup. Lye for leaching acorns was obtained by soaking wood ashes in water. Acorns were put in a net bag and then soaked in the lye, then rinsed several times in warm water. The acorns were then dried for storage, and when wanted, pounded into a coarse flour which was used to thicken soups or form a sort of mush. Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 401 |
| Quercus alba L. White Oak USDA QUAL |
Penobscot Drug, Dietary Aid Acorns eaten to induce thirst and plenty of water thought to be beneficial. Speck, Frank G., 1917, Medicine Practices of the Northeastern Algonquians, Proceedings of the 19th International Congress of Americanists Pp. 303-321, page 309 |
| Quercus bicolor Willd. Swamp White Oak USDA QUBI |
Iroquois Food, Unspecified Acorns used for food. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Cahuilla Food, Bread & Cake Acorns ground into a fine meal and used to make bread. 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 121 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Cahuilla Food, Dried Food Dried acorns stored for a year or more in granaries. 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 121 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Cahuilla Food, Porridge Cooked acorns used to make mush. 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 121 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Cahuilla Food, Special Food Acorn meat considered a delicacy and favored at social and ceremonial occasions. 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 121 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Cahuilla Other, Cash Crop Acorn meal exchanged for pinyon nuts, mesquite beans and palm tree fruit. 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 121 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Cahuilla Other, Cash Crop Acorn meal used as payment to a shaman for special services. 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 121 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Cahuilla Other, Hunting & Fishing Item Acorns used as bait in trigger traps to capture small animals. 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 121 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Cahuilla Other, Jewelry Unhusked acorns dried and strung as necklaces. 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 121 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Cahuilla Other, Musical Instrument Acorns gathered on a cord and swung against the teeth to produce music. 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 121 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Cahuilla Other, Toys & Games Acorns used by children in a game like jacks and for juggling. 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 121 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Diegueno Dye, Black Acorn cups soaked in water containing iron and used as a black dye to color basket materials. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Diegueno Food, Porridge Acorns shelled, pounded, leached and cooked into a mush or gruel. Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man Ethnic Technology Notes, No. 20, page 33 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Karok Food, Unspecified Acorns used for food. Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382 |
| Quercus chrysolepis Liebm. Canyon Live Oak USDA QUCHC |
Kawaiisu Food, Bread & Cake Acorns made into a fine meal, cooked into a mush and allowed to stand and harden into a 'cake.' Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |