Foraging for Wild Edibles

 

Foraging is an option for a vegan that tends to live nomadic or freely. Living on the land by growing your own food may not be an option for you, so the next best way to consume free, organic food is by exploring the world around you for fruits, nuts, greens, herbs, or seeds. It is no wonder that raw foodists believe their diet is ideal because wild herbivores live day-by-day foraging for their own food.
However, foraging may be ideal for those who live in warmer climates. For example, Wild herbivore animals may not have access to fruits, greens, beans or nuts during the winter, which may lead to consuming road kill, insects or small critters (Which makes us different from animals because we have the industry to provide year-round fruits and veggies so we do not have to resort to eating animals). Of course, our forests have been destroyed of the plentiful fruit and nut trees in order to log for money, so it is also no wonder we could hardly live or thrive off the foods found in the woods in this modern day.

Although it’s true living in tropical or sub-tropical climates are ideal, yet you can easily forage during the colder climates, as well. In fact, I live in a colder climate of the United States, and I am to forage for fruits during the Summer; and in the Fall, I am able to forage for walnuts and hickory nuts. In the winter, I am able to forage for persimmons!

The list provided below includes wild edibles that can be found in most climates, if not all.

Mushrooms

mushrooms
There are all kinds of common mushrooms: morels, chanterelles, oyster, and boletus. Mushrooms typically grow during the Spring and Fall when nights are cool but days are still warm.
“Before you begin gathering wild mushrooms, identify any poisonous species that grow in your area. Although most are edible, it’s better to play it safe. Also, never eat them raw and stay away from those that have been damaged by insects.

Watercress

watercress
“This pungent perennial potherb typically grows near bodies of water, so make sure the water source is clean before consuming it. Since watercress can be eaten raw, all you have to do is cut the stem off and rinse it with cold water.

Common Chickweed

chickweed
“Widespread throughout the country, this annual plant yields a distinct star-shaped flower. Its leaves and stems are edible and can be eaten raw. Typically dismissed as a pesky weed, common chickweed is a rich source of potassium and calcium.

Wild Rice

wild-rice
“These tall grasses flourish in large colonies in rivers and streams and can easily be foraged with the help of a canoe or small boat. Similar to reeds in appearance, wild rice is a great source of protein, and its stems, root shoots and grains are all edible.

Clover

clover
“This cosmopolitan genus is easy to find in the wilderness. Its seeds are edible, and its dried flower heads can be used to brew tea. You can eat its leaves raw, just immerse them in salt water first to help with digestion.

Burdock

burdock
“These biennial thistles thrive in open meadows and gardens, but they are not useless weeds. You can peel the leaf stalks and eat them raw, and their taproot is edible as well. Be careful not to mistake this plant for the belladonna (deadly nightshade), which is poisonous.

Dandelions

dandelions
“This flowering weed runs rampant throughout the country, and its seeds, crowns, roots, leaves and flower petals are all edible.

Milkweed

milkweed
“Milkweed is edible but can potentially contain cardiac glycosides, which are toxic. So, it’s critical that you prepare this wild plant with care before consuming it. Steep the whole plant in water and rub the wool off young shoots. You can then boil them. The seed pods are edible, too.

Thistles

(shown at top)
“These flowering plants grow in the wild on open fields throughout the country. Distinguished by its spiky leaves, thistles can serve as a tasty potherb. Just cut off the leaves’ sharp tips, peel the rind off the root and use salt water to boil these parts of the plant.

Cattails

cattail
“These tall monocots flourish in or near bodies of water. Peel away the outer layer of the shoots to reveal a white core, use clean water to rinse them off and eat these tender shoots raw or cooked. High in starch, their roots are also edible.

Yucca

yucca
“Yucca is most common in arid climates, and its petals can be eaten raw. The fruit found on its stalk can also be eaten raw, as long as the inside appears white.

Persimmons

persimmons
“Considered ‘the fruit of the gods’ by the ancient Greeks, this orange fruit typically grows on trees in temperate climates”.
It is best eaten after several frosts which soften the fruit and take away the astringent taste from the skin.

Prickly Pear

prickly-pear
“This cactus-like plant flourishes in dry soil in southern regions of the country, and both its pad and pear are edible. To eat the pad, cut off the spines using a paring knife, roast them and peel away the outer layer. To eat the pear, just remove its spines and skin.

Bulrush

bulrushes
“Bulrush typically grows in or around swamps, and its roots, stems and seeds are all edible, whether cooked or raw.

Lamb’s Quarters

macinate
“Many people mistake this fast-growing annual plant for a worthless weed, but lamb’s quarters are actually edible and quite nutritious. The seeds are a healthy snack and the leaves and stems taste similar to spinach when cooked.

Leeks

leeks
“Resembling onions in appearance and smell, wild leeks commonly emerge during springtime deep in the forests. Both their leaves and bulbs are edible and can be eaten raw, steamed, fried or baked.

Wild Carrot

carrots2
“Though tougher and woodier than those you buy at the grocery store, the wild carrot grows in dry fields, and its roots are edible. Just be careful not to mistake it with similar poisonous species like water hemlocks and fool’s parsley.

Arrowhead

arrowhead
“Arrowheads typically grow sparsely in stagnant bodies of water. Attached to the root of this aquatic plant, the tuber resembles a potato and is best peeled and roasted.

Spring Beauty

spring-beauties
“Emerging at the start of the season, spring beauty thrives in moist woodlands. Just pull the narrow leaves that protrude from the ground to reveal its fleshly corms, peel away the outer layer, rinse off the corm, cook it or consume it raw.

Wild Onion

wild-onion
“Found on various landscapes, such as rocky slopes, prairies and forests, the wild onion smells and tastes similar to its domestic counterpart”.
– From ecosalon.coma guide to foraging for food: 20 tasty wild plants
Wild onions can be found during the fall and winter poking out underneath leaves.
Blackberries

I have noticed that blackberries grow along fencing and brush all over Kentucky. If they grow wild over Kentucky, they will grow wild in most of the United States. Berries are usually dying out before Fall season.

Nuts

I have been able to forage walnuts from dirt roads to highways. You should never buy walnuts because they’re everywhere. You can harvest them during fall, before a frost. Another nut that I have around me, is the hickory nut! You got to forage for them before the squirrels eat them all, but hickory nuts are very sweet and tasty like walnuts.

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