If you are stranded in the wilderness, with the last nub of your Clif Bar consumed two days ago, and feeling hungry, and civilization is still days away, and you need to maintain your strength, you may consider eating the surrounding greenery. However, it is important to be cautious as some plants can provide necessary nutrients to survive, while others can cause severe sickness or even death.
Proper identification is absolutely critical, as it requires thinking step by step.
Plants to Avoid
If you cannot clearly identify a plant or determine if it is poisonous, it is advisable to err on the side of caution. Avoid any plant that possesses the following characteristics:
- Milky or discolored sap
- Spines, fine hairs, or thorns
- Beans, bulbs, or seeds inside pods
- Bitter or soapy taste
- Dill, carrot, parsnip, or parsley-like foliage
- “Almond” scent in the woody parts and leaves
- Grain heads with pink, purplish, or black spurs
- Three-leaved growth pattern
When considering toxic plants, it is important to note that some of the plants mentioned below may have some of the aforementioned characteristics but are still safe to consume. The listed characteristics serve merely as guidelines when unsure about a plant. If you wish to ensure the edibility of an unknown plant and have a couple of days available, you can always conduct the Universal Edibility Test.
Amaranth
Amaranth, which is an edible weed, is native to the Americas but can also be found on most continents. Every part of the plant can be consumed, although it is important to be cautious of spines that may be present on some of the leaves. While the leaves of amaranth are not toxic, they do contain oxalic acid and may have high levels of nitrates if grown in nitrate-rich soil. It is advised to boil the leaves in order to eliminate the oxalic acid and nitrates, but it is not recommended to consume the boiled water. However, in case of an emergency, the plant can be consumed raw.
Asparagus
Wild asparagus, which can be found growing in the wild across most of Europe and parts of North Africa, West Asia, and North America, has a thinner stalk compared to the asparagus found in grocery stores. It is an excellent natural source of vitamin C, thiamine, potassium, and vitamin B6. Similar to the asparagus prepared at home, you can either consume it raw or boil it.
Blackberries
Blackberries, raspberries, and dewberries rank among the top and most adaptable survival foods available.
Berries such as blackberries, blackcaps, and raspberries are incredibly tasty when consumed directly from the bush. There is not much else to mention about these berries, simply pluck them and enjoy them immediately.
One notable and somewhat uncommon attribute of these berries is their ease of preservation. You have the option of air-drying the whole berry on flat rocks. Alternatively, if you possess parchment paper, tin foil, or even a black plastic trash bag, you can crush the berries and dry them to create fruit leather.
Burdock
The plant known as burdock is a medium to large-sized plant with large leaves and flower heads resembling thistles. It is originally found in temperate regions of the Eastern Hemisphere but has also become naturalized in parts of the Western Hemisphere. Interestingly, burdock is quite popular as a food in Japan. Both the leaves and peeled stalks of the plant can be consumed either raw or boiled. However, since the leaves have a bitter taste, it is advised to boil them twice before consumption to diminish the bitterness. Additionally, the root of the burdock plant can be peeled, boiled, and eaten as well.
Cattail
The typha genus of plants, known as cattails or punks in North America and bullrush and reedmace in England, is typically located near the edges of freshwater wetlands. Cattails were a dietary staple for many Native American tribes, with most parts of the plant being edible. The rootstock, or rhizomes, can be boiled or eaten raw after washing off the mud. The lower part of the stem, which is mainly white, is considered the best for consumption and can be boiled or eaten raw. The leaves can be boiled similar to spinach. In early summer, when the plant is in its early stages, the corn dog-like female flower spike can be broken off and consumed, resembling the taste of corn on the cob.
Clovers
Clovers, which can be found in open grassy areas, are edible and have a distinct trefoil leaflets appearance. They can be eaten raw, but boiling them enhances their flavor. Consider yourself lucky if you come across these edible plants.
Chicory
Chicory, which can be found in Europe, North America, and Australia, is a bushy plant featuring small blue, lavender, and white flowers. The entire plant is edible, and the young leaves can be consumed either raw or boiled. Boiling the roots of chicory will enhance their taste, and the flowers can be eaten as a quick snack.
Chickweed
This herb can be found in temperate and arctic zones, featuring pretty hefty leaves and small white flowers that typically bloom from May to July. The leaves can be consumed either raw or boiled and are rich in vitamins and minerals.
Curled Dock
Curled dock can be found in Europe, North America, South America, and Australia, characterized by a tall, vibrant red stalk that can reach up to three feet in height. The stalk can be consumed either raw or boiled, after peeling off the outer layers. To eliminate its inherent bitterness, it is advisable to boil the leaves with multiple water changes.
Dandelion
Although it may be considered bothersome in a well-manicured lawn, this plant becomes a valuable resource in the wilderness. Every part of the plant, including the roots, leaves, and flower, is suitable for consumption. It is preferable to consume the young leaves, as mature ones have a bitter flavor. However, if you do choose to eat mature leaves, it is recommended to boil them beforehand to eliminate the bitterness. Boiling the roots is also necessary before consumption. Additionally, the water used to boil the roots can be enjoyed as a tea, and the dandelion flower can be used as a decorative element for your dandelion salad.
Field Pennycress
Field pennycress, a weed prevalent worldwide, thrives during the early spring to late winter growing season. Both the seeds and leaves of this plant can be consumed either raw or boiled. However, it is essential to be cautious and avoid consuming field pennycress if it grows in polluted soil. Due to its hyperaccumulating nature, field pennycress absorbs minerals from its surroundings indiscriminately. To ensure safety, it is generally advised not to eat pennycress found alongside roadways or near Superfund sites.
Fireweed
Fireweed, primarily found in the Northern Hemisphere, can be identified by its purple flower and the circular veins on its leaves. Several Native American tribes incorporated fireweed into their diet, with the plant best consumed when it is young and the leaves are tender. Mature fireweed plants have tough and bitter leaves. Additionally, the stalk of the plant is also edible, while the flowers and seeds offer a peppery taste. Fireweed is a rich source of vitamins A and C.
Green Seaweed
If you find yourself stranded on a deserted island, start by fishing near the beach to collect some green seaweed. This type of seaweed can be found in oceans across the globe. Once you have retrieved the green seaweed from the water, rinse it with fresh water if possible and allow it to dry. You have the option of consuming it raw or incorporating it into a soup. Alternatively, if you are resourceful, you can catch a fish using a spear you make yourself and utilize the seaweed to create sushi rolls without rice.
Kelp
Kelp, which can be found in most parts of the world, is an alternative type of seaweed. It can be consumed either in its raw form or as an ingredient in soups. Additionally, kelp is rich in essential nutrients such as folate, vitamin K, and lignans.
Lamb’s Quarters
Lamb’s quarters, a wild edible green, can be enjoyed either on its own or as an ingredient in soup.
Lamb’s quarters are often found in parks and lawns and are generally viewed as weeds, although they can actually be a wonderful wild edible.
I’ve observed that people around the world consume the local species of Lamb’s quarters, which belongs to the Chenopodium genus. If you know how to identify this plant, you can locate and consume it in practically any location you visit.
When you cook them, the top 4-6 leaves on lamb’s quarters lose their grittiness and can be added to a pot of greens or served on their own.
Manzanita
The berries of the manzanita plant taste delicious when eaten directly from the bush, although they contain large seeds.
Manzanita is a rare edible plant that grows in areas where few other edible plants exist along the trail. Therefore, when you come across it, it becomes a delightful snack that you can enjoy while walking. Each plant’s berries ripen at varying times, allowing you to typically locate a plant that is abundant with berries by conducting a small search.
Manzanita berries, at times, dry while still on the plant instead of falling to the ground, making them conveniently obtainable in a pre-preserved state.
Removing the big seeds from the berries in order to make fruit leather can be quite laborious, as it requires a tedious effort. Alternatively, a simpler and enjoyable method is to mush the berries in your mouth, which allows for an easy separation of the fruit from the seed. This activity can be comfortably done while engaging in conversation or strolling along the trail.
Milkweed
Image courtesy of wackybadger-flickr, milkweed is famous as a wild edible plant due to its association with Monarch butterflies.
Milkweed is a plant that offers the opportunity to eat different parts of it throughout its growing season. During the early spring, one can consume the shoots. As the spring progresses into summer, the top 4 or 6 leaves are equally delightful, almost Comparable to the shoots. As we transition into spring and summer, one can enjoy the young flower buds and purple flowers. Lastly, in late summer, the young seed pods are also edible.
As you cultivate milkweed throughout the season, you will discover that you can collect multiple sections of the plant simultaneously during the harvesting process.
Mulberries
Mulberries are a great discovery in the woods due to their abundance and availability for several weeks.
Mulberries are not commonly found in stores, such as strawberries, dewberries, and raspberries, because they do not ripen simultaneously. This presents a challenge for commercial harvesting but is beneficial for foragers like us. Occasionally, for a period of two or three weeks, there are years when we can gather a quart of mulberries daily, without ever growing tired of their exceptional taste.
If you have sugar, you can make great jams and spreads using mulberries while being in the woods.
Nettles
Nettles are an extraordinary type of edible plant that is typically adored even by those who do not fancy consuming plants considered as weeds. Nettles have a taste and texture reminiscent of spinach, but with the added bonus of being significantly more nutritious.
When gathering stinging nettles, the only thing that can be a bit challenging is that they will sting you, which is obvious. Wearing gloves is an effective method, but if your hands have callouses, it is possible to pick nettles without them. Personally, my hands have sufficient callouses, so I only experience stings on the back of my hands when I am not careful or when I reach into a dense patch of nettles.
Nettles can be enjoyed from the moment they appear in the spring until August. The youngest leaves of the plant are what you are looking for. Therefore, you have the option to either gather the young shoots or remove the top 4-6 leaves as the plant continues to grow. An advantageous aspect of nettles is that if you gather the tops of the plants early in the year, a multitude of new leaves will sprout above each leaf pair on the main stalk. These fresh leaves are accessible throughout the entire season and possess a delightful tenderness.
Oaks
The acorns found on an oak tree can be used to make cooking flour.
When considering food sources in the wilderness, oak trees play a vital role as they produce acorns. Acorns are valuable because they attract various animals, such as deer, squirrels, and raccoons, which can also be consumed as food. Therefore, if one is seeking meat, it is advisable to search in the vicinity of an oak tree.
The subject of this article pertains to plant food, specifically the flour derived from acorns of the oak tree. Various perspectives exist regarding the methods for processing acorns to produce flour, and the approach utilized is contingent upon the acorns’ level of bitterness.
Your objective is to remove the tannic acid, which is responsible for the bitterness, from the nutmeats. There are two methods to achieve this. One option is to boil the acorns in successive water changes until they become palatable. Alternatively, you can immerse the acorns in clean, flowing water until the tannic acid is eliminated. In both cases, it is necessary to crush the acorns.
Once you have extracted the tannic acid from the acorns, proceed with grinding them into a powdered form. Subsequently, arrange them to undergo a drying process. It should be noted that whether one is in a natural wooded area or at their residence, acorn flour is susceptible to infestation by insects.
Plantain
The plantain plant, which should not be confused with the banana-like plantain, can be found all over the world and has been used by humans for thousands of years as both a food source and a medicinal remedy. Typically, plantains are found in wet areas such as marshes and bogs, but they can also be found in alpine regions. The plant has oval, ribbed, and short-stemmed leaves that grow close to the ground, reaching lengths of about 6 inches and widths of 4 inches. It is advisable to consume the leaves when they are young, as they tend to develop a bitter taste as they age. In terms of nutritional value, plantain is rich in vitamin A and calcium, and it also contains a small amount of vitamin C.
Prickly Pear
The fruit of the prickly pear cactus is delicious, and the leaves are also tasty.
The fruit, which has a purplish red color, is incredibly tasty and can be described as a hybrid of strawberries and mango.
The fruit reaches maturity at different times between mid-summer and fall, depending on the local climate, and it is usually possible to explore an area to locate ripe fruit.
The sole issue with prickly pear fruit is the presence of minuscule, nearly undetectable stickers called glochids. Prior to consuming the fruit, it is necessary to remove these tiny irritants; otherwise, you risk having microscopic spines in your mouth that can take several days to remove.
One way to effectively remove the glochids is by using a knife to carefully cut around them. Others opt to burn them off.
If you prefer to consume the fruit in its natural state, it is advisable to eat it raw as it is potentially the most delicious option. However, if your intention is to store provisions for future use, prickly pear fruit serves as an excellent choice for preservation. The process involves simply extracting the seeds and allowing the fruit to dry under the sun. This method of preservation is incredibly effortless.
The young pad is another part of the prickly pear cactus that can be eaten. To determine if a pad is young, look for either the absence or softness of spines. If there are spines on the cactus leaves, they can be removed by cutting them out. Following this, peel the cactus to access the inner meat. The meat can then be cut into quarter inch square pieces and used as a side dish or included in soups and stews. Prickly pear leaves have a slimy texture, similar to okra, and they contribute to the overall taste.
