Tag: Wild edibles

Historically used by explorers to prevent scurvy, spruce needles contain surprisingly high levels of vitamin C, with some studies showing the young tips can have more than citrus fruits. This article explores exactly how much vitamin C is in spruce needles and how to maximize its benefits.

In a survival situation, fat is crucial for energy, organ function, and vitamin absorption. It is a dense energy source, providing more than double the calories per gram of carbohydrates or protein, making it essential for sustaining life in the wilderness. This guide details exactly where to find fat in the wild, from hunting game to identifying plant-based sources and even overlooked insects.

The common daisy (Bellis perennis) has been used in both food and medicine for centuries, with early herbalists recognizing its benefits. Contrary to popular belief that they are just weeds, most parts of the common daisy are edible, adding a unique flavor and visual appeal to various dishes. However, it is crucial to properly identify the plant and ensure it has not been treated with pesticides before consuming it.

While the name "highbush cranberry" is commonly used, these shrubs are not true cranberries at all, but rather members of the *Viburnum* family. In North America, at least two species are found, and only one is safe and palatable for consumption, making proper identification essential for anyone asking: are cranberry viburnums edible?

The blackhaw berry, a small blue-black fruit from the *Viburnum prunifolium* shrub, offers a unique flavor that many describe as a cross between a date and a prune. This wild edible, often overlooked, provides a sweet, nuanced taste for foragers in late autumn.

Historically considered a persistent weed, bitter dock has been valued for its therapeutic properties for centuries. Also known as *Rumex obtusifolius*, this versatile plant offers a variety of benefits for both traditional herbal remedies and culinary uses.

Experts estimate that while there are between 20,000 and 30,000 plant species considered edible by humans, we regularly consume only a tiny fraction of them. This stark reality is key to understanding how many edible plants do humans eat and the reliance on a limited global food basket.

According to research from the Berkeley Open Source Food Project, common weeds like dandelions can contain higher levels of fiber, protein, Vitamin A, and iron than farmed kale, showcasing the profound benefits of eating weeds. These resilient wild plants are an often-overlooked and free source of potent nutrients that can enrich any diet.

Crabgrass, commonly despised as a lawn weed, was once a significant global food crop. Historical records show Stone Age dwellers in Switzerland cultivated it, and it was an important food source in China by 2700 B.C.. Yes, the seeds of certain *Digitaria* species are indeed edible for humans, a fact often lost in modern lawn care culture.

According to foraging expert Sam Thayer, nannyberries are one of the most consistently productive wild fruits, offering a unique flavor profile often described as a cross between a banana and a prune. This underappreciated native fruit changes its character dramatically depending on its ripeness, making harvesting time critical to experiencing its full, rich taste.