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Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Chippewa Drug, Analgesic
Fresh, small shoots steamed as inhalant for headache.
Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 338
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Chippewa Drug, Herbal Steam
Fresh small shoots placed on hot stones as herbal steam for headache.
Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 338
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Chippewa Other, Hunting & Fishing Item
Used for bows.
Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 377
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Dakota Food, Soup
Nuts used to make soup.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Dakota Food, Sweetener
Hickory chips boiled to make sugar.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Dakota Food, Sweetener
Sap used to make sugar.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Dakota Food, Unspecified
Nuts eaten plain or with honey.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Delaware, Ontario Drug, Gynecological Aid
Compound infusion of bark taken for 'diseases peculiar to women.'
Tantaquidgeon, Gladys, 1942, A Study of Delaware Indian Medicine Practice and Folk Beliefs, Harrisburg. Pennsylvania Historical Commission, page 68
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Delaware, Ontario Drug, Tonic
Compound infusion of bark taken for 'general debility.'
Tantaquidgeon, Gladys, 1942, A Study of Delaware Indian Medicine Practice and Folk Beliefs, Harrisburg. Pennsylvania Historical Commission, page 68
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Drug, Anthelmintic
Compound decoction with white from inside bark taken by adults for worms.
Herrick, James William, 1977, Iroquois Medical Botany, State University of New York, Albany, PhD Thesis, page 297
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Drug, Antirheumatic (External)
Decoction of bark applied as a poultice for arthritis.
Herrick, James William, 1977, Iroquois Medical Botany, State University of New York, Albany, PhD Thesis, page 297
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Drug, Antirheumatic (Internal)
Decoction of bark taken for arthritis.
Herrick, James William, 1977, Iroquois Medical Botany, State University of New York, Albany, PhD Thesis, page 297
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Drug, Dermatological Aid
Nut meat oil formerly used for the hair, either alone or mixed with bear grease.
Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Baby Food
Fresh nut meats crushed, boiled and oil used as a baby food.
Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Beverage
Fresh nut meats crushed, boiled and liquid used as a drink.
Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Bread & Cake
Fresh nut meats crushed and mixed with bread.
Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Bread & Cake
Nuts crushed, mixed with cornmeal and beans or berries and made into bread.
Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Pie & Pudding
Fresh nut meats crushed and mixed with corn pudding.
Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Sauce & Relish
Nuts pounded, boiled, resulting oil seasoned with salt and used as gravy.
Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Soup
Nut meats crushed and added to corn soup.
Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Special Food
Fresh nut meats crushed, boiled and oil used as a delicacy in corn bread and pudding.
Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Special Food
Nut meat oil added to the mush used by the False Face Societies.
Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Staple
Nut meats crushed and added to hominy.
Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Food, Unspecified
Nut meats, after skimming off the oil, seasoned and mixed with mashed potatoes.
Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Iroquois Other, Insecticide
Nut meat oil mixed with bear grease and used as a preventive for mosquitoes.
Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 123
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Lakota Food, Unspecified
Nuts used for food.
Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 49
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Meskwaki Food, Winter Use Food
Nuts stored for winter use.
Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 259
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Ojibwa Food, Unspecified
Edible nuts were appreciated.
Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 405
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Ojibwa Other, Hunting & Fishing Item
Wood used for making bows. Some are quite particular about the piece of wood they select, choosing a billet from the tree that includes heart wood on one side and sap wood on the other. The heart wood is the front of the bow in use, while the sap wood is nearest the user. It is a wood of general utility.
Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 419
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Omaha Fiber, Snow Gear
Hickory rims used to make snowshoes tied with thongs of rawhide woven across.
Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 324
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Omaha Food, Soup
Nuts used to make soup.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Omaha Food, Sweetener
Hickory chips boiled to make sugar.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Omaha Food, Sweetener
Sap used to make sugar.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Omaha Food, Unspecified
Nuts eaten plain or with honey.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Pawnee Food, Soup
Nuts used to make soup.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Pawnee Food, Sweetener
Hickory chips boiled to make sugar.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Pawnee Food, Sweetener
Sap used to make sugar.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Pawnee Food, Unspecified
Nuts eaten plain or with honey.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Ponca Food, Soup
Nuts used to make soup.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Ponca Food, Sweetener
Hickory chips boiled to make sugar.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Ponca Food, Sweetener
Sap used to make sugar.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Ponca Food, Unspecified
Nuts eaten plain or with honey.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Potawatomi Food, Winter Use Food
Hickory nuts gathered for winter use.
Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 103
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Potawatomi Other, Hunting & Fishing Item
Strong, elastic wood used to make bows and arrows.
Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 113
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Winnebago Food, Soup
Nuts used to make soup.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Winnebago Food, Sweetener
Hickory chips boiled to make sugar.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Winnebago Food, Sweetener
Sap used to make sugar.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74
Carya ovata (P. Mill.) K. Koch
Shagbark Hickory
USDA CAOV2
Winnebago Food, Unspecified
Nuts eaten plain or with honey.
Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 74