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Juniperus communis – Western American tribes combined the berries of Juniperus communis with Berberis root bark in a herbal tea. Native Americans also used juniper berries as a female contraceptive. [83] Juniperus scopulorum, the leaves and inner bark of which were boiled by some Plateau tribes to create an infusion to treat coughs and fevers.
Bannock has had and continues to hold great significance to Indigenous American peoples, from pre-contact to the present. [10] There were many regional variations of bannock that included different types of flour, and the addition of dried or fresh fruit. [11] Cooking methods were similarly diverse.
For example, the Blackfoot used juniper berry tea to cure vomiting, [17] while Crow women drank juniper berry tea after childbirth to increase cleansing and healing. [18] In addition to medicinal and culinary purposes, Native Americans have also used the seeds inside juniper berries as beads for jewellery and decoration. [16]
Myoporum insulare, commonly known as common boobialla, native juniper, [3] is a species of flowering plant in the figwort family Scrophulariaceae and is endemic to coastal areas of Australia. It is a shrub or small tree which grows on dunes and coastal cliffs, is very salt tolerant and widely used in horticulture.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. This list does not contain fictional plants such as aglaophotis, or recreational drugs such as tobacco. It also excludes plants used primarily for herbal teas or medicinal purposes.
The plant was used as a traditional Native American medicinal plant, and as a food source, by the indigenous peoples of California, including the Cahuilla people, Kumeyaay people (Diegueno), Serrano, and Ohlone people. [13] [14] They gathered the berries to eat fresh and to grind into meal for baking. [5] The wood was also used for sinew-backed ...
Larger gourds were used as cooking vessels. The indigenous peoples of the Eastern Woodlands hung bottle gourds on poles in their cornfields to serve as habitats for insect-eating birds (a form of biological pest control, which they developed). Indigenous Americans in northern Peru also used bottle gourds as floats for fishing nets. [13]