Free Food in Your Yard: Edible Weeds!

Popular in Food & Drink Next time you're about to yank an offending plant from your immaculate garden of perennials, think twice: you just might be looking at dinner. Free dinner. Oh, I know what you're thinking: damn hippies! Always eating anything and everything that grows under the sun. Well, my friend, I may be a bit of a hippie, but that doesn't mean that you too can't partake in the pleasures of foraged food. I love the idea of going out in the wild to find food. Japanese Knotweed This stuff grows like a forest in the lot next to my house, and occasionally pops up in my yard. Knotweed is a crazy plant. The neighbor who told me the name of the weed also told us that it was edible, but that only the shoots were really worth eating. It turns out that this isn't true — I mean, I'm sure it's invasiveness is awful, but you can eat it when it gets big. I did manage to get a few shoots that were young, growing around my rhododendron. And it's good for you! It's also very high in vitamin C!

Edible Weeds List | Julia's Edible Weeds Weeds are often thought of as undesirable, but some of them happen to be superfoods, packed with nutrients we all need. It is VERY IMPORTANT however, that you identify weeds carefully before eating them. The golden rules for enjoying wild edibles responsibly are: If you donʼt know what it is donʼt eat it. Learn to identify plants that are edible and get to know those that are poisonous. The best way is learning from a local expert. These are some of the most common edible weeds found in New Zealand and many other countries: Click on the links for detailed information. Click on any image below to view larger size.

Edible Weeds About Us | Sitemap | Resources All information, blogs and web content contained in this website is Copyright © EdibleWildFood.com 2011. All photography, unless otherwise stated was taken by Karen Stephenson. All photographs are Copyright © EdibleWildFood.com 2011. Design by Free CSS Templates. About Us | Sitemap All information, blogs and web content contained in this website is Copyright © EdibleWildFood.com 2011. Recipes, Food Photos & Discussion at Open Source Food Open Source Food Home Recipes People Register Register here Browse Recently Popular All Time Best Tags John Dory with Fennel and Coriander & Lime Salsa by felders Okra Salad by MrsThPoint Chocolate Mousse by thunderboy Bento for busy people #1 by wucancook Vanilla Cupcakes by Minerva84 Zucchini Spaghetti by Endymion Cassava cooked and seasoned with olive oil, garlic Russian / Polish Salad by violetta Easy and pretty healthy ground turkey over rice by japzkyootipie Prawn & Ham Aglio Olio by shini Cambodian style fish with spicy tomato sauce by Paula Steamed tofu stuffed with shrimp paste Tomatoes tart by Paula Zucchini pickles by Paula Stir-fried pork rice bowl by shini Cambodian style fish with soy bean paste About Open Source Food Food News at Foodbeat Privacy Policy Terms of Use Open Source Food © 2012, Concourse Media.

Boiling Eggs Edible Plants Tom Brown, Jr.It's very difficult to write a survival article on wild foods that will be relevant to readers in a broad range of areas and terrains. Therefore, I've tried to include a variety of widely distributed plants that can be easily identified and are—for the most part—to be found throughout the year. Remember, though, that when a person sets out to gather wild edibles, he or she must do so with a great deal of caution. Some people, for example, might have allergic reactions to otherwise "safe" plants, and a number of factors—including the time of collection and method of preparation—can make a big difference in both the safety and the palatability of many free foods. You should never, of course, pick plants close to roadways, polluted waterways, croplands, or any other place where chemical sprays or fumes could have contaminated them.Furthermore, the forager should never eat a plant that looks unhealthy, or one that he or she can't identify beyond the shadow of a doubt. Oaks.

Delicious Stinging Nettles Of Spring | Terra Brockman Walking near the stream that separates the two 10-acre bottom-land fields of my brother Henry’s vegetable farm, I noticed a bed of dark green nettles about a foot tall — the perfect size for picking. And although the soft green leaves of the overwintered spinach beckoned just a few steps away, I turned away from the spinach and toward the stream bank and the stinging nettles (Urtica dioica), heeding the irresistible call of the wild. The first wild greens of spring have been highly valued by people around the world who knew they were good food and good medicine too. American Indians gathered nettles to boil and enjoy first thing in the spring when other food plants (including the “three sisters of life”: corn, beans and squash) were still weeks away from being planted, and months away from being harvested. In parts of Nepal and India, stinging nettles (shishnu) are gathered and cooked with Indian spices each spring. Take the sting out Foraged nettles, plain and simple Find a nettle patch.

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Planting Tips Eat Weeds