Digital clock

"A List of Wild and Invasive Edibles for Cultivation and Consumption"

    This is a List of Plants which are widely distributed through-out the United States which are too wild and Invasive to lend themselves ideally to profitable agricultural purposes for the average farmer (though it CAN be done in some cases given special considerations).

    Because of this Fact they are wide spread and available, often right in your own yard or in the edges of wooded areas and in fields and along roadsides (though roadside cultivation runs risk of chemical contamination from roadway pollution... always flush the root systems with water for at least 12 to 24 hours and wash thoroughly before eating ANYTHING found in a ditch or along a roadway... and consume at own risk and ONLY as a last resort.).

    They are extremely edible and high in nutritional value. These plants can be used to supplement your diet to ensure good nutrition even while abstaining from an ever increasing list of known G.M.O. produce which previously provided this nutrition.

    Furthermore... because the vast majority of these plants are widely considered to be "weeds to be eradicated" or "undesirable plant species" (even though in many cases they contain MORE of a given nutrient by weight than their agricultural counterparts from which that nutrient is typically obtained) The odds that any company would attempt to genetically Modify them or that they would be capable of hybridization through cross-pollination with known G.M.O. species are EXTREMELY unlikely.

    For if nothing more than THAT reason alone... knowing and eating these plants on a daily basis presents a good, long term viable alternative to purchasing and consuming potentially long term DANGEROUS or unhealthy Genetically Modified Produce which may have severe long term negative impacts on the environment, food sustainability, and public health.

SOURCE: WikiHow at http://www.wikihow.com/   (with added personal commentary in some instances)
                                     
GRASS: Easiest wild edible EVER! All grass is edible. Anything under 6" is easy to chew and digest. The flavor ranges from intensely sweet to mild to bitter - anyone who's tasted a shot of wheat-grass knows just how sweet grass can be. Grass that's over 6" can either be chewed for juice and spit out, or run through a manual wheat-grass juicer for a healthy shot.



Dandelion (taraxacum officinale): The young unfolding greens in the center are great raw. The entire plant can be steamed. The flower is the best part. Pick it off the stem, and with your fingers pinch off the green base of the flower, so there's no white sap (the sap is very bitter). You're left with a sweet, meaty, filling wild food that can be found in incredible abundance. also the roots are a mild coffee substitute if dried and ground...
 
Cress (cardamine spp): This is one of the many wild plants in the mustard family common in cities. When young, the leaves are excellent raw, with a mild mustard flavor. As they get older the full plants can be steamed, just as you would prepare mustard greens at home.
  Tiger Lily: The Tiger Lily, bears large, fiery orange flowers covered by spots. The name tiger probably refers to the spots on the petals. The bulbs of its plants are boiled and eaten in some countries, especially China. They taste like potatoes.

The flowers of this perennial can grow up to three inches in width. The Tiger Lily is also known as the Ditch Lily as it is found in and around ditches in large parts of America.

The Tiger Lily has a strong, sweet and distinctively lily smell. Besides producing a stunning spectacle, most parts of this plant are edible. There are two varieties of the Tiger Lily:

The Oriental Variety: Propagates through bulbs that form at leaf axils.
The Common Wildflower Variety: Propagates by tuberous roots.

   SilverBerry: Look for berries on ornamental shrubs, such as this silverberry. Ebbing's silverberry is frequently planted in cities as bushes and hedges - but it will escape into any disturbed habitat and form thickets. The stems, foliage, and berries are all speckled with silver. The red berries are excellent when fully ripe.
 
  Plantain (plantago lanceolata): Young leaves in the center are good raw - have a slight salty flavor. There's both a common and an English plantain, that are very similar.
Wild onion (allium spp): Very common in areas that are mowed. A very mild onion that is excellent raw. Harvest bunches of it and use it just like scallions.


 Sow thistle (sonchus spp): The young leaves are decent - treat it like dandelion, and try and avoid the bitter latex sap. Sow thistle has excellent yellow flowers very similar to dandelion, yet even better, that's prepared the same way and eaten raw. Unlike dandelion, sow thistle has an upright stalk and a more prickly-looking thistle-like appearance.
 

 Dead-nettle (lamium purpureum): Another Lamium, just like henbit. It's eaten the same way - and will also form huge carpets covering the ground, especially in spring.

  
Henbit (lamium amplexicaule): Another plant entirely edible raw. It's a Lamium, a very mild mint. Like chickweed, it has a sweet, grassy flavor - pluck off the tops to avoid the stems. This plant will form huge carpets in places, very early in the year, with an understory of chickweed beneath it.
 Wood Sorrel (oxalis spp): The whole plant is great raw - it has a nice acid flavor, refreshing. The flowers of the cosmopolitan weeds are yellow, but many varieties grow in the wild with pinkish flowers. This is a plant extremely common not only in lawns and cleared areas, but also deep in the wilderness. It should not be consumed in any quantity as it contains relatively high levels of toxic oxalic acid.

 Chickweed (stellaria media): The entire plant can be eaten raw. It has a sweet, grassy flavor. If you want to avoid the stems, and eat mostly the new growth, pluck off the tops and eat those.
Asparagus: Wild asparagus is common in many parts of North America, Europe and West Asia. It is very similar to asparagus that you find in your grocery store but has a lot thinner stalk. It typically resembles a cluster of green fingers. The mature plant is fern-like with red berries. The plant’s flowers are small and green in color.Wild asparagus is most common between March and June. It is a great source of Vitamin C, thiamine and potassium. You can eat it raw or boil it.
  Amaranth (Amaranthus retroflexus and other species)

 Native to the Americas but found on most continents, amaranth is an edible weed. You can eat all parts of the plant, but be on the look out for spines that appear on some of the leaves. While not poisonous, amaranth leaves do contain oxalic acid and may contain large amounts of nitrates if grown in nitrate-rich soil. It’s recommended that you boil the leaves to remove the oxalic acid and nitrates. Don’t drink the water after you boil the plant. With that said, you can eat the plant raw if worse comes to worst in smaller quantities. 



Burdock (Arctium lappa)

 Medium to large-sized plant with big leaves and purplish thistle-like flower heads. The plant is native to the temperate areas of the Eastern Hemisphere; however, it has been naturalized in parts of the Western Hemisphere as well. Burdock is actually a popular food in Japan. You can eat the leaves and the peeled stalks of the plant either raw or boiled. The leaves have a bitter taste, so boiling them twice before eating is recommended to remove the bitterness. The root of the plant can also be peeled, boiled, and eaten.

 

Cattail (Typha)

 Known as cattails or punks in North America and bullrush and reedmace in England, the typha genus of plants is usually found near the edges of freshwater wetlands. Cattails were a staple in the diet of many Native American tribes. Most of a cattail is edible. You can boil or eat raw the rootstock, or rhizomes, of the plant. The rootstock is usually found underground. Make sure to wash off all the mud. The best part of the stem is near the bottom where the plant is mainly white. Either boil or eat the stem raw. Boil the leaves like you would spinach. The corn dog-looking female flower spike can be broken off and eaten like corn on the cob in the early summer when the plant is first developing. It actually has a corn-like taste to it.

  Clovers (Trifolium)

 Lucky you-clovers are actually edible. And they’re found just about everywhere there’s an open grassy area. You can spot them by their distinctive trefoil leaflets. You can eat clovers raw, but they taste better boiled.


 Chicory (Cichorium intybus)

You’ll find chicory growing in Europe, North America, and Australia. It’s a bushy plant with small blue, lavender, and white flowers. You can eat the entire plant. Pluck off the young leaves and eat them raw or boil them. The chicory’s roots will become tasty after boiling. And you can pop the flowers in your mouth for a quick snack.

  Curled Dock (Rumex crispus)

 You can find curled dock in Europe, North America, South America, and Australia. It’s distinguished by a long, bright red stalk that can reach heights of three feet. You can eat the stalk raw or boiled. Just peel off the outer layers first. It’s recommend that you boil the leaves with several changes of water in order to remove its naturally bitter taste.


Field Pennycress (Thalspi vulgaris)

 Field Pennycress is a weed found in most parts of the world. Its growing season is early spring to late winter. You can eat the seeds and leaves of field pennycress raw or boiled. The only caveat with field pennycress is not to eat it if it’s growing in contaminated soil. Pennycress is a hyperaccumulator of minerals, meaning it sucks up any and all minerals around it. General rule is don’t eat pennycress if it’s growing by the side of the road or is near a Superfund site.

 Fireweed (Epilobium angustifolium)

 This pretty little plant is found primarily in the Northern Hemisphere. You can identify fireweed by its purple flower and the unique structure of the leaves’ veins; the veins are circular rather than terminating on the edges of the leaves. Several Native American tribes included fireweed in their diet. It’s best eaten young when the leaves are tender. Mature fireweed plants have tough and bitter tasting leaves. You can eat the stalk of the plant as well. The flowers and seeds have a peppery taste. Fireweed is a great source of vitamins A and C.

 Purslane (Portulaca oleracea)

 While considered an obnoxious weed in the United States, purslane can provide much needed vitamins and minerals in a wilderness survival situation. Ghandi actually numbered purslane among his favorite foods. It’s a small plant with smooth fat leaves that have a refreshingly sour taste. Purslane grows from the beginning of summer to the start of fall. You can eat purslane raw or boiled. If you’d like to remove the sour taste, boil the leaves before eating.

  White Mustard (Synapsis alba)

 White mustard is found in the wild in many parts of the world. It blooms between February and March. You can eat all parts of the plant- seeds, flowers, and leaves.


  Paw Paw (Asimina triloba), the common pawpaw, is a species of Asimina(the pawpaw genus) in the same plant family (the Annonaceae) as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The pawpaw is native to the Eastern, Southern, and Midwestern United States and adjacent southernmost Ontario, Canada, from New York west to southeastern Nebraska, and south to northern Florida and eastern Texas. The pawpaw is a patch-forming (clonal) understory tree found in well-drained, deep, fertile bottom-land and hilly upland habitat, with large, simple leaves and large fruits. The paw paw is the largest edible fruit indigenous to the United States.




Lambs Quarters

Also known as goosefoot, lamb’s quarters grows wild in many places, and the leaves and young stems can be boiled and eaten like spinach (it even has a spinach-y taste). Lamb’s quarters is a relative of quinoa, and its seeds are high in protein, making it another important survival food.






Source: http://www.artofmanliness.com

             http://www.wikihow.com/

             http://en.wikipedia.org/

          http://news.discovery.com/