Many common fruits and vegetables have wild counterparts or closely-related species. Throughout time, man has sought and enjoyed edible wild plants for food, medicine, and cures for a plethora of life’s troubles.
Some plants like wild onions have multiple culinary uses, increasing their value. Other plants such as catnip and pineapple weed are unique in taste, providing a tantalizing addition to anyone’s diet. Bear in mind that most wild edible plants will require some preparation.
Common Edible Wild Plants
Dandelion is an often-maligned weed, but rather is a versatile edible plant. Greens are a tasty addition to salads. Flower buds and flower heads are also edible. Batter and fry them for a nutritious snack that is high in vitamins A and C.
Chicory, like dandelion, has similar uses. A coffee-like drink can be made from the roasted root of either plant. The drink is a pleasant, non-caffeinated beverage.
Black raspberries and strawberries can be eaten out of hand. Collectors will find that wild berries tend to be smaller and sweeter than their cultivated counterparts. Like wild berries, wild rose makes a refreshing tea or delicious jam.
Day lilies are another versatile edible wild plant. The young flower buds can be eaten as a cooked green, not unlike green beans. The flowers are also edible. As will dandelion buds, batter and fry them as fritters. However, exercise caution when collecting day lilies. While most parts are edible, the roots are toxic.
Wild asparagus is a prized edible wild plant. The plant is easily identified by its feathery leaves. Locate mature plants during the summer and mark their locations. Return in the spring for collection. Wild asparagus has a delicate, sweet flavor that many prefer over grocery-store varieties.
Next on the culinary tour are two common plants, not typically thought of as being edible. Oaks have long been revered by ancient people and believed to be the first tree created. Acorns when shelled and boiled with several water changes, make a pleasant snacking nut or candy when dipped in sugar syrup.
Acorns can also be ground and roasted to make flour. The flour has a delicate, nutty flavor. Because it is a heavy flour, it should be mixed with lighter flours before baking.
The more adventurous collectors will go in search of cattails. Cattails have many food uses throughout the year. The young roots and stalks can be prepared like asparagus for a pleasant cooked vegetable. Even the immature flower spikes can be eaten as a vegetable.
As with acorns, cattail pollen can be collected, dried, and used as a flour. Flour can also be made from mature rootstock gathered in the fall. Crush and pull fibers from the root core in a pan of cold water. The rootstock’s starch will settle to the bottom. Rinse and dry the flour before using.
The last edible wild plant is purslane. Like dandelion, it is often considered a weed. However, purslane is rich in vitamins A and C as well as iron. Stems and leaves can be fresh to salads or parboiled and eaten as a cooked green.
Precautions Before Eating Wild Plants
Before feasting on any edible wild plants, bear in mind a few words of caution. Always be sure of the identification of the plant. All plants are edible once. Avoid accidental poisoning by confirming what the plant is before ingesting.
Part of the enjoyment of edible wild plants is the process of collection. Always investigate local regulations before collecting plants on any public or private area. Avoid areas near development or industry.
Take the time to research what edible wild plants can be found nearby. Doing so will open up new culinary avenues.
