Organic Guide to Outdoor Food
For millions of years, our ancestors depended on foraging food on a daily basis to survive. Today, we hunt and gather in our local supermarkets where organic food is extra expensive. The world around us can provide the organic non-GMO food we need in order to survive. The key is to distinguish what is edible, and what is not.
Guess right, you live to fight another day. Guess wrong, it can cost you your life. No one should gamble with their life, and foraging is not a guessing game. Identifying foods which are edible creates independence makes your ancestors proud. Survive in the wild with the plants listed below.
Pine trees provide a wealth of sustenance including the innerbark, pine nuts, and pine pollen. Pine trees are large and offer a ton of bark. Usually, pine trees are clustered together providing plenty of food for you in the majority of regions in the Northern Hemisphere.
Nuts – The pine nuts are found within the pine cones. They contain nutrients that help boost energy, including monounsaturated fat, protein, and iron. Pine nuts are also a good source of magnesium, low levels of which can lead to fatigue.
Pine pollen – Additionally, the pine pollen can be collected from the yellow male flowers (shown above). These are very high in androstenedione, DHEA, and even testosterone. Gather and leave them alone for a few days and the pine pollen will drop from the bottom.
Innerbark – Peeling back the outermost layer provides a more consumable and less fibrous layer which
The whole dandelion is edible. Watch out for imitators that have silver leaves or seem fuzzy, don’t eat it. These can be fried and eaten.
Nuts – The nuts are very sweet and nutritious. They can be roasted and ground into something similar to coffee. The nuts are literally surrounded by a fuzzy like protective casing. (I’m guessing you won’t forget which ones they are anymore).
Innerbark This can be dried and ground to make flour for emergency bread. These are found in humid cool areas.
Prickly Pear Cactus
The reddish pinkish fruit located along the top of the cactus is cut in half where the meaty interior is scooped out and eaten. The stems can press a watery liquid from the inside out almost like pushing a tube of toothpaste. The liquid will work in emergency instances, but search for water instead. Seeds can be dried and turned into flour. Prickly pear Cacti are located through the US.
Found throughout North America, the young leaves can be eaten as a salad Meanwhile, the flowers can be dried to make tea.
One of the ultimate edible plants the cattails are a phenomenal source of food, the cattail roots can be eaten cooked or raw.
Roots – Easy to pull out from the ground, the roots can also be dried and ground into flour.
Stems – Young stems can be peeled and eaten raw, aka Cossack asparagus.
Heads – only when green, are great cooked and eaten as corn. When brown and full, scrape and use the pollen as a flour substitute. When they become fluffy, use them to insulate your clothes.
New Zealand Spinach
The leaves of New Zealand Spinach taste has a natural salty flavor. This can be located far inland. Give it a try.
You know that over priced wheat grass you pay for at the local smoothie joint? The same is true of other grasses as well. While you can’t digest it unless you are a cow due to the fibers, juicing the grass allows it to be digested. You could chew wheatgrass and still obtain the nutritional results, just don’t swallow the pulp. In order to get even an ounce of juice, you would have to chew on the grass all day.
Mugwort leaves can be eaten raw or cooked. They are aromatic and slightly bitter. Young spring shoots can be cooked. Leaves, flowers, and roots can be used as a tea. Mugwort was commonly used as a flavoring in beer until hops became popular. Mugwort can be confused with wormwood (Artemisia absinthium). Examination of the leaves is how to tell the difference. Mugwort leaves are green on the top and white underneath, and they have pointed tips and purplish stems. Wormwood leaves have a silvery top and bottom and the flowers are more showy.
Leaves – raw or cooked. A delicious lemon-like flavor, most people consider them too strong to use in quantity, but they are excellent as a flavoring in mixed salads. The leaves should only be used in small quantities due to the oxalic acid content. The leaves can be used as thickeners in soups etc, they can also be dried for later use.
Root – cooked. It can be dried, ground into a powder and made into noodles.
Seed – raw or cooked. Easy to harvest, but the seed is rather small and fiddly to use. A drink similar to lemonade (but without the fizz) is made by boiling up the leaves.
Located throughout the temperate regions of North America, there can be some surprising uses with the flowers. An infusion from the flowers can be used to treat bronchitis, diarrhea, coughs and chronic skin conditions. Externally, it can be put into a hot bath to help with rashes, burns, and sores.
Leaves – The leaves can be eaten raw for a salad or steamed as well.
Roots- They can also be used in the salad.
Flowers – Work again for a salad, or for moth repellent. The seeds in the flowers are tiny but can be ground into flour for bread.
Kelp is a great source of folate, vitamin K, and lignans. Put it in a soup, or eat it raw. Whether you’re lost at sea, stranded on an island, or forgot to pack a lunch for the beach, check it out. Kelp consists of carbohydrates that cannot be digested.
Sea vegetables are full of nutrients. Coming in a multitude of colours, textures, shapes and sizes, all types contain a rich supply of minerals, most prominently calcium, copper, iodine and iron. They are also rich in protein, fiber, and vitamins, specifically vitamin K and folic acid, while being low in calories and fat.