Cleomella serrulata (Pursh) Roalson & J.C.Hall
Synonyms: = Cleome integrifolia, C. integrifolium, C. serrulata, Peritoma serrulatum
Common names: Rocky Mountain beeplant, spider plant, stink flower, guaco
Gosiute: a’-na-gwa-nûp (Chamberlin 1911:366)
Hopi: tumi / tümi ~ “land corn” (Fewkes 1986:16, Hough 1897:37)
Navajo: waa’ (Elmore 1944:50)
Tewa: qwă, Hano Tewa: kwæʼu / kwæʼu, (Hough 1897:37, Robbins et al. 1916:59)
Location in Texas: far N TX.
Form: herb, annual.
Food
Fruits – the fruit pods were eaten by the Navajo (Elmore 1944:51).
Seeds – sometimes the seeds were gathered by Indians to grind into a meal for gruel or bread (Ebeling 1986:44). The Navajo mixed kernels from two ears of corn with ¾ of a cup of beeplant seeds, finely ground the mixture, and molded it into cakes that were baked in hot ashes or an oven (Ebeling 1986:44).
Leaves & flowers – boiled and eaten by the Hopi as a highly-esteemed food (Fewkes 1896:16).
Leaves – boiled with green corn by the Hopi (Hough 1897:37).
Leaves & stems – the tender young shoots were used as a potherb whenever they were available (Ebeling 1986:44). Cooking water was changed two or three times to get rid of the unpleasant odor (Ebeling 1986:44). Boiled shoots were rolled into balls that were dried for storage then soaked to prepare for eating (Ebeling 1986:44).
Whole plants – when young, they were boiled by the Tewa for a long time, then the stems were removed, and the boiling continued until a blackish, thick residue remained (Robbins et al. 1916:59). This residue was poured on a board to dry, and the hardened cakes were kept indefinitely (Robbins et al. 1916:59). To prepare the cakes for eating, they were soaked in hot water and fried (Robbins et al. 1916:59). This was eaten with cornmeal porridge and salt (Robbins et al. 1916:59).
When about 4 inches tall, they were picked and boiled to eat by the Navajo (Elmore 1944:50). They were made into a stew with onion (Allium sp.), Fendler’s springparsley (Cymopterus glomeratus), and some tallow or meat (Elmore 1944:50-51). They were also boiled and pressed out three times, after which they were rolled into balls and eaten, or dried for winter (Elmore 1944:51). To use, the dried balls were soaked and boiled, sometimes with tallow (Elmore 1944:51).
Gathering Season – Young plants for food: spring or July (Robbins et al. 1916:59).
Notes – this was an important food plant for Western Indians (Ebeling 1986:43), such as the Tewa (Robbins et al. 1916:59), and Navajo (Elmore 1944:51). The strong repellent odor dissipated with cooking (Elmore 1944:51).
Medicine
Whole plants – dried, powdered, mixed with water, and drunk to treat stomach ailments by the Tewa (Robbins et al. 1916:59). Fresh plants were wrapped in cloth and applied to the abdomen to treat stomach ailments by the Tewa (Robbins et al. 1916:59).
Leaves – pounded up in water and used to treat sore eyes by the Gosiute (Chamberlin 1911:366).
Material
Whole plants – when young, they were boiled by the Tewa for a long time, then the stems were removed, and the boiling continued until a blackish, thick residue remained (Robbins et al. 1916:59). It was poured on a board to dry, and the hardened cakes could be kept indefinitely to be used as a paint or dye (Robbins et al. 1916:59).
Gathering Season – Young plants for dye: spring or July (Robbins et al. 1916:59).
Notes – the Tewa preparation process for dye is the same as that for food.
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