Posts Tagged ‘wild plants’

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Sometimes called coughwort, butterbur or the tash plant, coltsfoot is a valuable survival food that also has some good medicinal qualities.

The plant grows from a rhizome and can spread easily. An interesting trait of this wild herb is that the rhizomes put up leafless stalks, which bear the yellow flowers. After the flowers die back, the leaves grow out from the base of the stalk. The plant can grow up to a foot in height.

This plant isn’t native to North America, coming from England, Europe, Africa and Asia, but it has become naturalized. It grows in poor soils, so it is often found in waste places, along roadsides and in other areas that have nutritionally weak soil.

As a food, the leaves and flower stalks can be steamed or boiled. It can be added to soups, stews and cooked with meats. The flowers are occasionally used in salads and have a sweet taste, while the cooked leaves are mildly bitter. Rinsing after cooking can remove some of the bitterness. The leaves are occasionally dried and used as a substitute for salt.

NOTE: According to Japanese researchers, this plant contains pyrrolizidine alkaloids. It should not be consumed by anyone who has a pre-existing liver ailment and it should not be eaten in large quantities, since liver damage can occur.

Coltsfoot has been used for a long time for coughs, wheezing, bronchitis, sore throat, congestion, sore mouth and inflammations. For this, it is usually made into a tea or occasionally smoked. This wild plant is considered to be one of the most useful for treating coughs of any sort.

While its worth as a food plant is limited and not on the order of many other wild plants, coltsfoot is still useful for someone who is looking for foods that will help them survive disasters.

The picture is by byrev, public domain, http://pixabay.com/en/angiosperms-coltsfoot-edge-flowers-88466/?oq=coltsfoot

Previous survival food: Dead nettle

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This plant, sometimes called the common thistle, is considered to be an invasive weed nearly everywhere it grows. That is saying a lot, because it grows almost everywhere in North America except for in a few places in the deep southeast. It is also widespread in Europe.

This is a biennial plant that can grow up to six feet tall in its second year, producing the blossoms on branched stems. The leaves are deeply lobed, with spines at the end of each lobe as well as on the midvein, on the stem and around the flower. The flowers are pink to dark pink or nearly purple in color and they are actually quite attractive. The leaves at the base of the plant form a rosette that can be over a couple feet across.

The herb grows in sunny areas that have from damp to dry dirt. It is sometimes seen in waste areas, roadsides, empty lots, trails, pastures and even occasionally in gardens. The plant has a thick, tapering tap root but propagates by seeds.

Looking at one, a person might easily dismiss it as something not worth eating, even for a survivalist. This would be a mistake, however. It is actually a healthy and good tasting wild plant, with a flavor that is similar to celery, though bland.

A sharp knife can be used to remove the spines from the leaves and the leaves can then be eaten raw, steamed, boiled or added to other foods such as soups and stews. The leaves are best when they are harvested during cooler times of the year, like spring and autumn.

The thick tap root can also be peeled, sliced and either boiled or fried, stir-fry style.

A personal favorite is to collect the flowerheads before they’ve totally opened and to peel off the thorny outer skin. These are then boiled. Once done, the flavor is similar to artichokes (which are also members of the thistle family). I like slicing the cooked flowerheads and dipping them in mayonnaise. The downside is that they aren’t usually very large, so it takes a lot of them to make a meal.

This plant is high in vitamin C, vitamin K, niacin, folate, magnesium, phosphorus, potassium, copper, manganese, iron and fiber, which makes it a nutritional powerhouse. It also contains Omega-3 and Omega-6 fatty acids, so it has value because of the anti-oxidants.

Medicinally, Asians have used bull thistles for a long time for the treatment of internal bleeding and hemorrhages. American Indians also used the plant to treat bleeding gums, inflammation and stomach ulcers. The plant has properties that help with almost any kind of internal bleeding.

For the survivalist, this is a plant to remember. It is common, healthy and can help sustain a person in the case of an apocalypse or even after a natural disaster. Don’t let the thorny appearance fool you. Just remove the thorns.

There are many species of wild onions but they all have something in common with the store-bought variety: All of them are edible. Most wild onions don’t have hollow leaves like garden grown varieties, though. Instead, the grass-like leaves are flat, narrow and taper to a pointed tip.

Some species also lack a noticable bulb like domestic onions have, and they may have thick rhizomes instead. Like regular onions, however, both the leaves and the roots are edible, raw or cooked, and both have a distinct onion flavor and aroma when crushed. The scent is a major identifier for these wild plants, too. There are quite a few look-alikes, but none of those look-alikes smell like onion when a leaf is crushed. Most wild onions have blossoms that are varying shades of pink, sometimes so light that they appear almost white.

These plants grow from lowland to high altitude and in forests, river valleys and prairies.

Wild onions have about 64 calories per cupful, raw. They are high in vitamin C, vitamin B6, sulfur, calcium, phosphorus, iron, potassium and manganese. This is all good news for someone attempting to survive an apocalypse. They are even good for lowering cholesterol. After all, nobody said that you couldn’t survive and be healthy about it at the same time.

Medicinally, American Indian tribes used the juice to treat insect bites and to reduce swelling and puffiness. Cooking wild onions in a thick simple syrup or honey can be used to treat coughs and colds. The juice acts as a natural tonic, too. Like other members of the onion family, the juice is also an insect repellent, especially for biting insects such as mosquitoes, chiggers and ticks.

They can be cooked by simply chopping and adding to other foods, or by boiling or baking. The roots can also be dug up and used any time of the year if the survivalist knows where the wild onions are growing. The flavor is good enough that it can be used with fish, wild game or even grubs and other soft bodied invertebrates. Additionally, wild onions can be used to flavor other survival foods, especially those that are bland.Image

Like other survival plants, this is a good one to include in meals even if you are simply out camping.

Other survival foods: https://survivingthezombieapocolypse.wordpress.com/2014/03/23/survival-food-mallow-plant/

The picture of wild onion blossoms and buds is by George F Mayfield, creative commons share alike 2.0 generic attribution.

ImageOne of the necessities if you are trying to survive an apocalypse of any sort is to make sure that you have something nutritious to eat. Thankfully, there are a lot of different wild plants that are quite edible, widespread, easy to identify and even tasty. Among this is a plant called Mallow, also known as Cheeses or Cheeseweed.

There are quite a few species of mallow, which means that one species or another can be found in most habitats and climates. They are also distributed nearly worldwide, excluding only Antarctica. In fact, as many gardeners will attest, once established, it is very hard to get rid of these plants without poisoning the soil.

Common mallow (Malva neglecta) is representative of the mallows. They tend to be low growing plants with a roundish leaf, deep green in color. The tap root is stout and long, and a new plant can arise from even a small piece of the root – part of the reason it is despised by gardeners. The blossoms are usually pinkish-white, normally with five petals. These give way to seeds that are arranged in a segmented circle, not unlike a round of cheese, hence their alternate name. A well-known member of the family is the garden hollyhock, which has a similar appearance to mallow, though usually much larger in all respects. (Hollyhock is also edible.)

The entire mallow plant is edible. Many kids have experienced munching on the raw cheeses. The leaves can be added to salads, raw, or they can be cooked as a potherb. Additionally, they can be added to soups and stews. The cheeses and the roots can also be cooked. When these are cooked, they release a sort of mucilage that can thicken soups or stews. This trait is one of the uses of a member of the family: Okra. The flowers can add a splash of color to salads.

Mallow also has medicinal properties. It is an expectorant, diuretic, anti-inflammatory and very mildly laxative. For these purposes, it is often made into a tea at a rate of one tablespoon of the leaves to a cup of boiling water. The leaves can also be dried for this purpose. The flavor is bland and the tea can be sweetened with honey. Externally, mallow is emollient and demulcent, so it can be rubbed on dry or chapped skin as well as on cuts, scrapes, insect bites and punctures.

This is a multi-purpose plant for survivalists and others. The plant is a rich source of vitamin C, vitamin A, calcium, iron, magnesium and potassium. This makes it useful for hikers and campers, as well as for people who are just trying to stretch their meals.

It is good to become acquainted with this wild herb and to learn to identify it on sight. That way, should you ever find yourself in a survival situation, you will have at least one identifiable source of usually-plentiful food.

(The picture is by Soulignac (Gironde, France) 2004 – GFDL, creative commons share-alike, unported)