Miners Lettuce.
I was about to say chokecherry when i found this hope it helps.
http://www.wilderness-survival.net/plant鈥?/a>
Amaranth (Amaranthus retroflexus and other species)
Arrowroot (Sagittaria species)
Asparagus (Asparagus officinalis)
Beechnut (Fagus species)
Blackberries (Rubus species)
Blueberries (Vaccinium species)
Burdock (Arctium lappa)
Cattail (Typha species)
Chestnut (Castanea species)
Chicory (Cichorium intybus)
Chufa (Cyperus esculentus)
Dandelion (Taraxacum officinale)
Daylily (Hemerocallis fulva)
Nettle (Urtica species)
Oaks (Quercus species)
Persimmon (Diospyros virginiana)
Plantain (Plantago species)
Pokeweed (Phytolacca americana)
Prickly pear cactus (Opuntia species)
Purslane (Portulaca oleracea)
Sassafras (Sassafras albidum)
Sheep sorrel (Rumex acetosella)
Strawberries (Fragaria species)
Thistle (Cirsium species)
Water lily and lotus (Nuphar, Nelumbo, and other species)
Wild onion and garlic (Allium species)
Wild rose (Rosa species)
Wood sorrel (Oxalis species)I am training in wilderness survival, what plant should I identify next to eat?
There are books on edible wild plants. Get one form your library and read it carefully. You didn't list mushrooms as one of the plants that yu have found to eat. I recommend that if you ever get around to reading up on them, proceed with caution when selecting some to eat. Never eat them raw. Secondly, they have very little food value and serve only as filler material. Unless you are properly trained in recognizing the ones that are safe to eat, they are not worth the risk. One thing that is good to eat if handled proerly is Poke Weed. It is quite taste3y and has a lot of neutriants. However, it must be parboiled at least twice beforfe cooking to remove the small amount of toxins that are in it. Some people are not sensitive to the toxins but others will get upset stomach and diarrhea. Just parboil it twice until the "\weedy" odor is gone or almost gone. Then you can cook it like spinich or any other green.. I love it and pick all I can in the spring. Use only the top leaves or the yourng sprouting leaves. Older larger leaves are tough and stringy but the young leaves are delicious.
Some lichens are edible, or so I am told by friends who have told me that they have eaten them. They say that they are not all that flavorful but are nutircious and edible. See what your book says about lichens.
In the spring you can find May Apples. They are delicious but hard to find because teh animlas eat them almost as quickly as they appear. If you can find them, they are delicious. In the fall around October, Paw Paws become ripe. They, too, are delicious but they are rich and you can eat only a few at a time. They taste somewhat similar to a banana or possibly more like a cross between a banana and a mango. When theyh are ripe, they fall to the ground. I eat only those that I pick up off the ground so I know they are ripe and at their peak of flavor. There will be a lot of rotton ones lying arond but you can tell the difference. Persimmons are another good source of food. Never, but never, pick a persimmon from the tree. Until they fall to the ground, they are not ripe and you don't want to eat a persimmon that is not ripe. That's a flavor experience you won't soon forget. An unripe persimmon is very tart and astringent but when ripe they are delicious. Just pick them up off the ground around the tree. They should be soft like a ripe peach. Leave the firm ones lay.
There are many other edible wild plants and a good book on the subject will help you find, recognize and prepare them.
Don't forget wild marijuana. It's all over Kentucky. It's very easy to identify, nutritious (both seeds and leaves) and you couldn't eat enough of it to have the effect that cultivated marijuana does, due to wild marijuana's low THC content.
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