Ethnobotany at the San Diego Botanic Garden

Opuntia (Opuntia littoralis)

When gathering the fruits from this cactus species, the Kumeyaay would consume some of the fruit immediately, eating the pulp with or without seeds, or making it into a drink. Gatherers also processed both fruit and seed for later use, drying out the plant material in the sun. Dried seeds, or seeds and dried pulp together, were ground into meal and eaten as mush or flattened into cakes.

The Kumeyaay also ate the young cactus pads, fried or boiled.

The spines of this cactus were used to create tattoos.

Shaw’s agave (Agave shawii)

Leaf fibers from this agave, also known as coast agave, were used to make shoes, clothing and rope.

The large flower stalks were roasted and eaten.

Del Mar manzanita (Arctostaphylos gladulosa spp. crassifolia)

The Del Mar manzanita is the rarest of the six recognized subspecies of Eastwood Manzanita, Arctostaphylos gladulosa. This rare plant is only found along bluffs in San Diego and parts of Northern Baja.

Throughout the Californias, native peoples used the fruit of this shrub to make a drink. Many Kumeyaay still gather the fruits for this purpose. The leaves were also made into a tonic for kidney ailments. This species is part of the Heather or Ericaceae family.

Yerba Santa (Eriodictyon trichocalyx or crassifolium)

Two species of yerba santa grow in regions of the coastal scrub, chaparral and mountain biomes of the Kumeyaay region. E. trichocalyx has darker, shiny, sometimes sticky leaves. E. crassifolium features lighter, felt-textured leaves. Both varieties have been employed medicinally, generally in similar ways. Throughout the Californias, native peoples used yerba santa for treating colds, sore throats and for general aches and pains. This Boraginaceae species was also highly regarded by the Spanish, who gave it the name of yerba santa (holy herb).

Surviving descendants of the Kumeyaay still use this plant for colds. A handful of leaves and stems are boiled in about three cups of water. The decoction is drunk three times a day while cold symptoms persist.

California live oak (Quercus agrifolia)

This evergreen oak, also known as coast live oak, was considered the primary food source of the Kumeyaay. The Kumeyaay people would eat these acorns every day. Live oak acorns were gathered intensely in November and December. If there was a good harvest, the acorns might last for a year.

Tannins had to be leached from acorns prior to consumption. Tannins are natural, polyphenolic compounds that bind up with various amino acids and alkaloids. They bind up our salivary proteins when we eat them, which creates an undesirable sensation and makes our mouth pucker up. Banana peels also have tannins, which is part of the reason we don’t eat the peels.

The need to remove unwanted compounds from a wild plant prior to consumption is common among foraging societies.

The live oak acorns were also sometimes toasted and grinded into a powder, so as to make coffee.

Coastal scrub oak (Quercus dumosa)

California natives were not fond of the acorns from this oak species. Acorns from the live oak were much preferred. However, if coastal scrub oak was the only option, then natives would eat these acorns.

The Kumeyaay did appreciate the hard wood of the coastal scrub oak for firewood and construction material.

Toyon (Heteromeles arbutifolia)

The Toyon is a tree in the Rosaceae family. Native Californians used this plant for food, medicine and tool making material. To remove bitterness and astringency, foragers allowed the berries to fully ripen. The ripe berries were then harvested and exposed to heat. This process softened the taste.

Coastal sagebrush (Artemisia californica)

California sagebrush is a species of North American shrub in the sunflower family (Asteraceae). Although Artemisia californica is a sagebrush, as opposed to a true sage, it can still be used as a spice in cooking, or made into a tea.

The Kumeyaay used this aromatic herb for a number of medicinal applications. They prepared the leaves and stems into an infusion to wash sores and wounds. They also mixed this bitter sagebrush tea with Salvia (sage) for fevers.

Coastal sagebrush was also used by women of the Cahuilla and Tongva cultures to alleviate menstrual cramps and ease labor. Apparently, the plant stimulates the uterine mucosa, thereby quickening childbirth.

California buckwheat (Eriogonum fasciculatum)

California buckwheat is a common shrub throughout southwestern United States. This plant rows on scrubby slopes and in chaparral habitats. Many southwestern Native American groups used parts of this plant for medicinal uses, including the treatment of headache, diarrhea, and wounds.

The Kumeyaay used both the roots and the flowers to relieve digestive disorders (diarrhea). The fresh roots of the buckwheat were pounded on a metate, then cooked until the roots turned a reddish color.

Lemonade berry (Rhus integrifolia)

Despite the inviting name, the berries from this plant are not commonly used to make lemonade flavored drinks. Many plants within the Rhus genus are considered toxic. The family, Anacardiaceae, also contains poison oak and mango. Allergic reactions may result from skin contact with sap from some of the Rhus genus.

An oil can be extracted from lemonade berry seeds; this oil is employed to manufacture bright burning candles.

Orcutt’s goldenbush (Hazardia orcuttii)

Orcutt’s goldenbush is a rare, small shrub in the Aster family. In late summer it produces small yellow flowers. The only wild population in the U.S. grows a few miles from Encinitas, California, just north of San Elijo Lagoon. Northern Baja also contains a few wild populations.

The conservation status for this daisy is Critically Imperiled.

Jojoba (Simmondsia chinensis)

Jojoba  is the sole species of the family Simmondsiaceae.

Native Americans first discovered the importance and versatility of jojoba. During the early 18th century, Jesuit missionaries along the Baja coast observed natives heating jojoba seeds, then grinding them with a mortar and pestle to create a buttery paste. The paste was then applied to the skin and hair to heal and condition. The O’odham people of the Sonoran biome treated burns with a similar paste made from the jojoba nut.

Currently, jojoba is grown for the liquid wax held in its seeds. This jojoba oil is rare in that its composed of an extremely long carbon chain (C36–C46), making jojoba oil more similar to whale oil than to traditional vegetable oils. Applications vary from engine lubricating oil to cooking oil.

Kumeyaay hunters ate jojoba seeds on the trail to keep their hunger at bay.