From gardening to urban foraging, home-grown greens to composting, it’s all about getting creative (and local) with your meals. I decided to research foods I can forage in my own neck of the woods, but there are plenty of options wherever you are, too. Go forage!
Mushrooms
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
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
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
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
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
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
This flowering weed runs rampant throughout the country, and its seeds, crowns, roots, leaves, and flower petals are all edible.
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
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
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 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
Considered “the fruit of the gods” by the ancient Greeks, this orange fruit typically grows on trees in temperate climates. Soft when ripe, persimmons can be eaten raw and you can also roast its seeds to make coffee.
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
Bulrush typically grows in or around swamps, and its roots, stems, and seeds are all edible, whether cooked or raw.
Lamb’s Quarters
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.
