Even in favorable conditions, feeding oneself off the land can be challenging and is considered one of the essential skills to acquire in bushcraft. This skill entails having a comprehensive understanding of local flora and fauna, as well as the competence to successfully hunt or gather sustenance. The field of bushcraft offers numerous techniques to simplify this process.
Bushcraft Skills: Foraging for edible plants
In order to forage for your dinner, it is essential to possess a comprehensive understanding of the plants present in your vicinity. This knowledge should encompass not only the edible options but also those that must be avoided.
What to look for
- Roots and tubers: Roots and tubers are found in the soil underneath the vine or stalk of a plant. They are very nutritious but usually require cooking or boiling. Potatoes, yams, and onions are all either roots or tubers.
- Grasses: The young whitish tips of many grasses are edible and often palatable. They can be eaten raw
- Seeds & Nuts: The seeds and nuts of many plants are edible and provide a good source of nutrition. If you taste a seed or nut and it has a bitter or acidic quality it is probably not safe to eat. Frequently seeds and nuts can be made safe to eat by soaking them for 12 hours in water or boiling.
- Fruit & Berries: We are used to seeing fruit in our supermarkets on a regular basis but it is important to note that the apples, pears, and bananas we consume are the product of thousands of years of cultivation by farmers. Many berries and fruits found in the wild can be harmful if eaten. Generally any fruit that is red in color should be avoided. Unless you are sure a fruit or berry is safe to eat these are best avoided.
- Leaves: The leaves of many plants are edible both raw and after boiling. Some palatable ones to seek out are watercress and nettles (be careful when picking nettles as they can sting), both of which often grow near freshwater streams. Beware leaves that have a strong bitter taste.
Things to avoid:
When engaging in bushcraft foraging, it is crucial to have knowledge on what to steer clear of. It is important to bear in mind that there may be exceptions to these guidelines, hence it is advisable to attain comprehensive understanding about the flora in your area. Provided below are a few basic principles to adhere to.
If a plant or fruit emits an unpleasant odor, it is likely not suitable for consumption. Our sense of smell has developed over numerous millennia to alert us to potentially harmful food items. Refrain from consuming anything with an unappealing scent.
If the taste of almond is present, it typically means that there is prussic acid, which is harmful to humans. Boiling the plant can sometimes eliminate this taste. If the bitterness of almonds can no longer be detected after boiling or soaking, it is likely safe. Ensure that you dispose of the water from boiling the plant in a secure manner.
If a plant tastes excessively bitter or “hot,” it is advisable to avoid consuming it as this is a common indication that it could cause illness or worsen the condition.
If we see red leaves or fruit, it is probable that the plant poses a danger to us. Despite a few exceptions like strawberries and apples, it is advisable to avoid any red plant or fruit unless we are certain of its safety.
There are edible and delicious mushrooms in existence, but distinguishing them from poisonous counterparts can be difficult. It is advisable to refrain from consuming any mushrooms unless you are absolutely certain they are safe to eat.
But what if?
If you find yourself unsure about the edibility of something and have exhausted all options, the typical course of action is to take a small bite of it without swallowing. If it has a pleasant taste and lacks bitterness or strong acidity, proceed to swallow a small portion and wait for one hour. If no negative reaction occurs during this time, it is considered safe to consume more. However, it should be noted that this method should only be used as a last resort, and it is advisable to continue searching for alternatives if any doubt remains.
It is crucial to have knowledge about local plants in order to use the option of cooking or boiling, as it can help reduce or eliminate bitter tastes and, in some instances, toxins as well.
Bushcraft Tools for Wild Edibles:
It is advisable to take precautionary measures before going into the wilderness. Ensure that you have an EPIRB in your bushcraft backpack. In addition, it is important to have a quality knife, an ample amount of snare wire, both a primary and backup fire starter, and a small fabric bag for storing foraged food. These items are highly recommended for safe wilderness exploration.
20 Edible Wild Plants You Didn’t Know You Can Survive on in the Wild
1. Burdock
The burdock has large leaves and flower heads that resemble thistles. Prior to consumption, it is necessary to boil the leaves at least two times to eliminate their intense bitterness. Additionally, the stalks and roots can be consumed either raw or boiled, provided that they are peeled beforehand.
2. Asparagus
The wild type of asparagus is slimmer compared to the kind found in grocery stores, and typically thrives in damp soil under direct sunlight. Whether consumed raw or cooked, it is safe to eat and results in a noticeable urinary odor.
3. Lambsquarters
Lambsquarters, which are edible wild plants, contain ample amounts of vitamin A, vitamin C, calcium, iron, and protein. In comparison to spinach, the leaves of lambsquarters possess a less strong flavor.
4. Chicory
Chicory is a plant with a dense appearance and it produces petite flowers in shades of lavender, white, and blue. The plant can be consumed entirely, starting from its leaves up to its roots. While the flowers can be eaten raw, boiling the roots enhances their enjoyable flavor.
5. Wild Ginger
Although it is commonly used as a replacement for spices nowadays, you have the ability to turn wild ginger’s rootstocks into candy by boiling them in a sweet syrup.
6. Red Clover
The red clover is composed of trefoil leaves and rounded flower heads that are red in color. In addition to its use as a food source, it can also be employed for medicinal reasons, specifically to treat high cholesterol and brittle bones.
7. Dandelion
From its roots to its leaves, the dandelion plant is fully edible. The bitterness of the leaves can be eliminated by boiling. Additionally, the flowers can be utilized as a garnish for creating a dandelion salad.
8. Kelp
Kelp, a type of seaweed, is abundant in folate, lignans, and vitamin K. It generates a substance called sodium alginate, which can be combined with dairy products and numerous others.
9. Green Seaweed
After rinsing with fresh water to remove its saltiness, green seaweed can be eaten raw. It is also commonly used in various dishes like seaweed soup and sushi rolls.
10. Cattail
Cattail is predominantly located in close proximity to the borders of freshwater wetlands. A large portion of it is consumable and served as a fundamental component of the Native American tribes’ diet. The flower spike, resembling a corn dog, possesses a flavor akin to corn, although the stem is considered the most desirable aspect.
11. American Elderberry
To make jams and jellies, you can utilize the purplish-black drupes of this edible wild plant, but it is important to thoroughly cook them before eating due to their potential toxicity.
12. White Mustard
White mustard is found in large quantities in almost all regions of the world. It is possible to consume every part of the plant, including its seeds, flowers, and leaves.
13. Wild Rose
Wild rose plants are capable of growing in any location. These plants serve as a valuable source of vitamins A and C, which are crucial for providing nourishment to birds and animals throughout the winter months.
14. Prickly Pear Cactus
Before consuming the prickly pear cactus, it is advisable to remove the spines on its outer skin. Boiling the stems is also recommended, as it is both delicious and nutritious.
15. Miner’s Lettuce
The miner’s lettuce is commonly utilized as a crop for salads. Sporting a heart-shaped appearance, it boasts slightly succulent leaves and a subtle taste. Additionally, one can safely consume its flowering shoots and leaves.
16. Chickweed
The leaves of the chickweed plant are abundant, and there are also tiny white flowers on it. It is rich in vitamins and minerals, and can be consumed either raw or boiled.
17. Pine Nuts
Pine nuts, which can be eaten directly from pine cones, are also enjoyed as a preferred snack by woodland animals like squirrels and birds.
18. Fireweed
The fireweed plant, named for its tendency to appear in areas that have recently experienced wildfires, is characterized by its red stems and pinkish to purple flowers. These flowers, along with the plant’s reddish stalks, are edible, particularly when the plant is in its early stages.
19. Bamboo
The stout and rotund buds of the bamboo, which have been a traditional Asian food for centuries, are its edible parts. It is necessary to boil it prior to consumption due to the presence of toxins that can be deadly if eaten raw.
20. Purslane
Despite being considered an annoying weed in your lawn, purslane can offer essential vitamins and minerals when discovered in its natural habitat. Its leaves, which are smooth and thick, provide a pleasantly tangy flavor when consumed either in raw or boiled form.
