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Outdoor Wonders you should get out more ... |
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Of course, I'm still a novice when it comes to wild edibles. However, there are a few 'basics' that I've tried and have found more than just palatable. I recently tried some milkweed pods, which I found delicious and similar to asparagus in taste. Just plain boiled. I didn't want to do anything that altered the natural taste.I spent a long time researching groundnut, which was the plant that kind of got me started. I finally found some near a pond. They're nice tubers, about water chestnut-sized, and tasted sort of swampy, but that may just have been my sample. And I've had cattail root, which was interestingly starchy. My yard contains Jerusalem Artichoke, which I'll keep for awhile before I eat, to get some good, big roots. Then there are plants with purported medicinal value, such as plantain, the obligatory dandelion and maybe a few others like yarrow. Start off slowly, and if you find someone who as already eaten the plant that you wish to try (especially if they've eaten from the same growth clump) then you're that much further ahead. |
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Reviews |
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Ever wonder if the plant you’re walking past is edible? There are several field guides available, like Lee Allen Peterson's Wild Edible Plants, part of the Peterson Guides series. It's portable and well-illustrated. NOTE: if you're going to try this, find a good book for reference, and MAKE SURE beforehand that you’ve positively confirmed what you're planning on eating is actually edible! |
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Shagbark Hickory |