When SHTF, it won’t be long before you run out of food. So you need a short term and a long term strategy, no matter if you live in a city or in the countryside.
Learning the most common edible plants you can find everywhere in your living area could help you survive and stay healthy.
90% of peoplearound us are not able to tell the difference between a turnip and a pea plant. So they’re far away to know that some plants that grow in their backyard are edible.
So the point is if you’re able to access a food that 99% of people are not even aware of its existence, you increase your chance to survive and thrive in the new world that is coming.
Here is the 10 most common wild edible plants you can easily find, harvest and eat.
Edible Parts: Roots, leaves and flower
Preparation: Dandelion leaves can be added to a salad or cooked. They can also be dried and stored for the winter or blanched and frozen. Flowers can be made into juice, or added into many recipes. The root can be made into a coffee substitute. The root and leaves can be dried, stored and made into tea.
Edible Parts: Leaves
Preparation: Raw or cooked as a potherb, young leaves before flowering suitable in salads or soups, can be cooked and used like spinach. Dried seed pods and flowers ground into powder used as a flour, young flowers in salads. Cooked root edible. Dried flowers best known for making tea.
Preparation: Young leaves can be eaten raw or cooked. They are somewhat bitter and tedious to prepare because it’s generally preferable (though not required) to remove the fibrous strands before use. Many people blanch the leaves in boiling water before using them in salads in order to make them more tender. Once blanched, plantain can be frozen then used later in a sauté, soup or stew. Seeds can be eaten raw or cooked and can be tedious to harvest. The seed can be ground into a meal and mixed with flour. Dried leaves make a healthy herbal tea.
Edible Parts: Leaves, stems and roots
Preparation: Young leaves are preferable however, no matter how far into the growing season be sure to remember that until dried or cooked, stinging nettle leaves will have those stinging hairs – never eat them raw! Nettles make an excellent spinach substitute and can also be added to soups and stews. Nettle root is used for medicinal purposes including enlarged prostate and when there is difficulty in urination due to BPH. Nettle tea made from the root can help urinary ailments. Tea made from the leaves is rich in iron and can aid coagulation and the formation of hemoglobin.
5. Lambs quarters
Edible Parts: Leaves, shoots, seeds, flowers
Preparation: Saponins in the seeds are potentially toxic and should not be consumed in excess. Lamb’s quarters contain some oxalic acid therefore when eating this raw, small quantities are recommended. Cooking removes this acid. Lamb’s quarter can be eaten in salads or added to smoothies and juices. Steaming this edible weed is one method of cooking, or can be added to soups, sautés and much more. Drying this wild edible is one way to add this nutritious plant to your meals throughout the winter or you can blanch and freeze the leaves.
Edible Parts: Roots and stems
Preparation: First year roots can be eaten raw, or can be slow roasted for many hours making them sweeter. Older first year roots — scrubbed –boiled 20 minutes. Young shoots boiled until tender, more if bitter. Second year, stems peeled before flowering and boiled 20 minutes. Seed sprouts edible. Young leaves boiled edible but bitter. Leaf stems peeled and boiled. Also leaves can be wilted by fire then used for wrapping food
Edible Parts: Leaves
Preparation: Young leaves in salads, tend to be bitter, older leaves boiled for 10/15 minutes.
Edible Parts: All parts are edible
Preparation: The leaves can be added to a salad, the fruit can be a substitute for capers and the flowers can be tossed into a salad. When cooked, the leaves create a mucus very similar to okra and can be used as a thickener to soups and stews. The flavour of the leaves is mild. Dried leaves can be used for tea. Mallow roots release a thick mucus when boiled in water. The thick liquid that is created can be beaten to make a meringue-like substitute for egg whites. Common mallow leaves are rich in vitamins A and C as well as calcium, magnesium, potassium, iron and selenium.
Edible Parts: Flowers, leaves and stems
Preparation: Chickweed leaves are used by adding them raw to salads and sandwiches. They can be tossed into soups and stews as well. When adding to a cooked dish, the stems and flowers can be used also.
Edible Parts: Leaves, stems, flowers, roots, pollen
Preparation: The lower parts of the leaves can be used in a salad; the young stems can be eaten raw or boiled; the young flowers (cattails) can be roasted. Yellow pollen (appears mid-summer) of the cattail can be added to pancakes for added nutrients. Shake the pollen into a paper bag and use it as a thickener in soups and stews or mix it with flour for some great tasting bread. The root can be dried and pounded to make nutritious flour. Young shoots can be prepared like asparagus but requires longer cooking time to make them tender. Added to soup towards the end of cooking, they retain a refreshing crunchiness. They’re superb in stir-fry dishes and excellent in virtually any context.
10. Shepherd’s purse
Edible Parts: Leaves
Preparation: Shepherds purse leaves can be eaten raw or cooked (raw is healthier). Young leaves used before the plant flowers is a tasty addition to salads. The leaves are a cress and cabbage substitute that becomes peppery with age. The leaves are generally available all year round and can be dried for later use. The flowering shoots can be eaten as well. Shepherd’s purse seeds can be used in a salad, but they are so tiny and fiddly you’ll need patience to collect them. The root is also edible; dried and ground up is can be used as a ginger substitute.