Acorn:: Acorns were a staple food for the Tongva people. They were gathered in the fall and used to make flour, mush, and other dishes.
Yucca: Yucca plants provided the Tongva with edible roots and leaves. The roots were dried and ground into flour, while the leaves were used fresh in various dishes.
Chia: Chia seeds were also a valuable food source for the Tongva. They were eaten raw or used to make a nutritious drink called "chia water."
Toyon: Toyon berries were used for both food and medicinal purposes. The berries were eaten fresh or dried, and they were also used to make a traditional drink.
Black Sage: Black sage was an important medicinal plant used for purification, healing, and spiritual ceremonies.
Wild Cucumber: Wild cucumbers provided a source of food, with their edible fruits used in various dishes.
California Walnut: California walnuts were harvested for their edible nuts, which were used as a source of protein.
These are just a few examples of the plants cultivated by the Tongva Indians. They had a deep knowledge of the local flora and used a variety of plants for food, medicine, and other practical purposes.