Edible Wild Plants & How to Identify Them
Edible wild plants are of interest to many, even if they don't realize it. According to expert forager Samuel Thayer, foraging is the oldest occupation in the world. Only recently has our society come to know of edible plants in places other than grocery store shelves, yet there is still a whole world out there and much in that world is edible. Whether you are interested for the pure joy of living off the land, increasing nutrition or decreasing your grocery bill, here are the main types of wild edibles and tips for identifying them.
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Identification
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Everyone has what expert forager Samuel Thayer calls "search image" or a stored memory bank of associations that help us recognize certain characteristics in wild plants after we have identified them in the past. The most important thing to remember when identifying edible plants is that you must be 100 percent sure that the plant you are about to eat is indeed the plant you think it is, and that the part of the plant you are going to eat is known to be edible. Always identify a plant by more than one characteristic as some inedible plants may share a characteristic. Don't take this matter lightly. Edible plants are found in all parts of the world and come into season at all different times, so it is first necessary to become familiar with your neck of the woods by studying a local plant guidebook and if possible learning from those familiar with foraging in the area. Learn as well what plants in your area are not edible. With practice, you will be able to safely identify delicious plants.
Greens
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The edible leafy parts of plants can often be eaten. They are high in vitamins, minerals, fiber and protein. The most recent growth is always best when picking greens because they are more digestible and flavorful this way. They are best eaten fresh, and depending on what plant they come from, the greens can be eaten raw; some may require steaming or boiling to be enjoyed. Examples include wild leek greens, smilax greens, nettle greens or marsh marigold greens.
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Shoots and Stalks
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The young, supple stems of plants known as shoots or stalks than can be eaten are numerous. Asparagus is the only cultivated shoot. Shoots and stalks are all picked in the spring or early summer. Some examples of wild shoots are certain types of fern fiddleheads (also called wild asparagus in some areas), Wapato flower shoot stalk, smilax shoots, nettle shoots, sumac shoots, burdock stock and evening primrose shoots.
Underground Vegetables
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Underground plant organs such as roots, tubers, bulbs and rhizomes provide more calories than greens or shoots. They are good in soups and stews or alone. Harvesting them requires going underground and therefore a bit more work than picking a berry. Shovels, trowels and sticks often need to be used to carefully extract them. Examples are cattail rhizomes, wild leek bulbs, spring beauty root, Hopniss tuber, parsnip and thistle root.
Fruits and Berries
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Berries are perhaps one of the most enjoyable wild edibles to harvest because of their bold, sweet and sour flavors, bright colors and easier harvesting process. Berry picking can be a meditative pastime. Jams, jellies, juices and pies are just a few of the items that can be made from berries. There are many poisonous berries that may look similar to edible ones, and extreme caution must always be used. Blueberries, serviceberries, chokecherries, pin cherries, high-bush and low-bush cranberries, thimbleberries, and red and blue huckleberries are just a few. Regional guidebooks cover berry picking. If your area has such a book, look into it.
Seeds and Grains
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The small seeds of herbaceous plants can be harvested in most cases by knocking the plant over a bucket to collect them or removing them by hand. In many cases the chaff or casing of the seed will need to be removed in order to eat the seed. Depending on the density and strength of the chaff, the seeds may need to be parched or rubbed. Some seeds and grains are milled into flour or eaten whole and raw. Examples include wild rice, milkweed pods and ground beans.
Nuts
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Nuts contain some of the highest amounts of proteins in wild edibles and are the easiest to store, though it can be hard to get to the meat without a nutcracker. They may be picked from a tree but more often than not it is common to pick them up right off the ground. Acorns, chestnuts, butternuts, walnuts and hazelnuts can all be found in the wild.
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Resources
- Photo Credit Red Huckleberries in Alaska
