| Zea mays L. Corn USDA ZEMAM2 |
Abnaki Food, Soup Seeds used to make soup. Rousseau, Jacques, 1947, Ethnobotanique Abenakise, Archives de Folklore 11:145-182, page 175 |
| Zea mays L. Corn USDA ZEMAM2 |
Cahuilla Food, Porridge Ground into a meal, boiled 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 153 |
| Zea mays L. Corn USDA ZEMAM2 |
Cahuilla Other, Ceremonial Items Sprinkled on images of the dead during mourning ceremonies. 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 153 |
| Zea mays L. Corn USDA ZEMAM2 |
Cherokee Drug, Dermatological Aid 'Smut' from plant used as salve. Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
| Zea mays L. Corn USDA ZEMAM2 |
Cherokee Drug, Kidney Aid Infusion taken for 'gravel.' Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
| Zea mays L. Corn USDA ZEMAM2 |
Cherokee Drug, Pulmonary Aid Parched grains eaten for 'long wind.' Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
| Zea mays L. Corn USDA ZEMAM2 |
Cherokee Food, Vegetable Corn used for food. Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
| Zea mays L. Corn USDA ZEMAM2 |
Cherokee Other, Toys & Games Shucks used to make dolls. Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 30 |
| Zea mays L. Corn USDA ZEMAM2 |
Chippewa Food, Porridge Used to make a 'hominy.' Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
| Zea mays L. Corn USDA ZEMAM2 |
Chippewa Food, Soup Kernels pounded into a meal and used to make 'parched corn soup.' Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
| Zea mays L. Corn USDA ZEMAM2 |
Chippewa Food, Vegetable Fresh ears roasted in the husks and used for food. Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
| Zea mays L. Corn USDA ZEMAM2 |
Chippewa Other, Fasteners Husks turned back and used to suspend corn ears from the ceiling. Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319 |
| Zea mays L. Corn USDA ZEMAM2 |
Choctaw Food, Vegetable Seeds parched and mixed with water or boiled with or without meat. Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 9-Aug |
| Zea mays L. Corn USDA ZEMAM2 |
Dakota Food, Staple Ripe corn hulled with lye from ashes and used to make hominy. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Dakota Food, Staple Ripe, parched corn ground into a meal and used for food. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Dakota Food, Sweetener Sun dried corn silks ground with parched corn for sweetness. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Dakota Food, Winter Use Food Sun dried corn silks stored for future use. Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Delaware Food, Bread & Cake Dry, unparched corn made into flour and used to make bread. Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
| Zea mays L. Corn USDA ZEMAM2 |
Delaware Food, Dried Food Ears boiled, cooled, the grains dried and used for food. Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
| Zea mays L. Corn USDA ZEMAM2 |
Delaware Food, Porridge Ears sun dried, grains pounded into hominy grits and used for food. Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
| Zea mays L. Corn USDA ZEMAM2 |
Delaware Food, Soup Dried corn boiled in alkaline liquid and hulls combined with fresh or dried meat for stew. Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
| Zea mays L. Corn USDA ZEMAM2 |
Delaware Food, Staple Used as the staple vegetable food to provide nourishment for the soul and the body. Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
| Zea mays L. Corn USDA ZEMAM2 |
Delaware Food, Unspecified Dried corn boiled in alkaline liquid and hulls eaten with milk and sugar or fried with potatoes. Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
| Zea mays L. Corn USDA ZEMAM2 |
Delaware Food, Unspecified Ears roasted and used for food. Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
| Zea mays L. Corn USDA ZEMAM2 |
Delaware Other, Ceremonial Items Used in the ceremonial diet of the participants of the Big House Ceremony. Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Bread & Cake Seeds ground, added to boiling water, kneaded, rolled in corn husks, boiled and eaten as tamales. Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Bread & Cake Seeds ground, kneaded into a thick paste, rolled into little balls, boiled and eaten as marbles. Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Bread & Cake Seeds parched, ground fine, boiled, thickened, made into balls and eaten as dumplings. Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Bread & Cake Seeds parched, ground fine, mixed with salt water into thin gruel & cooked in thin layer into piki. Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Bread & Cake Seeds used to make bread. Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Bread & Cake Seeds used to make wafer bread. Spier, Leslie, 1928, Havasupai Ethnography, Anthropological Papers of the American Museum of Natural History 29(3):101-123, 284-285, page 103 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Porridge Seeds parched, ground and used to make mush. Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Soup Seeds parched, ground and used to make soup. Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Staple Seeds ground and eaten as a ground or parched meal. Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Vegetable Seeds eaten fresh, baked on the cob, roasted or boiled. Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
| Zea mays L. Corn USDA ZEMAM2 |
Havasupai Food, Winter Use Food Seeds pit baked and stored for winter use. Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Food, Bread & Cake Seeds ground into meal and used to make wafer bread. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Food, Dried Food Pit baked, husked, strung and sun dried. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Food, Porridge Grains soaked in water with juniper ash, boiled and washed to make hominy. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Food, Porridge Made into hominy and other dishes, plant constituted the main food supply. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Food, Staple Ground into meal. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Food, Sweetener Ears pit-baked, husked, strung, sun dried and used as a sweetener in the winter. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Food, Unspecified Pit baked and eaten immediately. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Other, Ceremonial Items Ceremonially associated with the nadir. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Other, Ceremonial Items Ceremonially associated with the northeast direction. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Other, Ceremonial Items Used in almost all ceremonies either as corn meal, as an actual ear of corn or as a painting. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67 |
| Zea mays L. Corn USDA ZEMAM2 |
Hopi Other, Ceremonial Items Whole ears boiled and given as presents during the winter ceremonies. Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 69 |
| Zea mays L. Corn USDA ZEMAM2 |
Iroquois Food, Baby Food Seeds boiled into a liquor and used in the preparation of food for infants. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
| Zea mays L. Corn USDA ZEMAM2 |
Iroquois Food, Baby Food Seeds used to make a meal gruel for babies. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71 |
| Zea mays L. Corn USDA ZEMAM2 |
Iroquois Food, Beverage Dried, roasted seeds boiled in water to make coffee. Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 145 |