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FORAGING WILD EDIBLE PLANTS
OF NORTH AMERICA
i
ii Foraging Wild Edible Plants of North America
FORAGING WILD EDIBLE PLANTS
OF NORTH AMERICA
More Than 150 Delicious Recipes Using Nature’s
Edibles
Second Edition
Christopher Nyerges
iii
GUIDES ®
FALCONGUIDES
An imprint of Globe Pequot, the trade division of
The Rowman & Littlefield Publishing Group, Inc.
4501 Forbes Blvd., Ste. 200
Lanham, MD 20706
www.rowman.com
Falcon and FalconGuides are registered trademarks and Make Adventure Your Story is a trademark of The
Rowman & Littlefield Publishing Group, Inc.
All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical
means, including information storage and retrieval systems, without written permission from the publisher,
except by a reviewer who may quote passages in a review.
The paper used in this publication meets the minimum requirements of American National Standard
for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI/NISO Z39.48-1992.
To all those who provide sustenance
instead of merely making meals
this book is dedicated.
The author and The Rowman & Littlefield Publishing Group, Inc., assume no liabil-
ity for accidents happening to, or injuries sustained by, readers who engage in the
activities described in this book.
BERRIES
Strawberries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Wild Cherries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Blackberries/Raspberries . . . . . . . . . . . . . . . . . . . . . . . . 19
GREENS
Amaranth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Asparagus, Wild . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Bracken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Burdock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Cattail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Chickweed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Chicory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Dandelion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Dock, Curly Dock, Yellow Dock . . . . . . . . . . . . . . . . . . . . 72
Epazote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Filaree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Glasswort . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Lamb’s-quarters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Mallow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
Milkweed, Common . . . . . . . . . . . . . . . . . . . . . . . . . . 108
Miner’s Lettuce . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Mustard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Nasturtium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Nettle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
New Zealand Spinach . . . . . . . . . . . . . . . . . . . . . . . . . 133
Oxalis, Sour Grass, Shamrock, Wood Sorrel . . . . . . . . . . . . . . 136
Plantain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
Prickly Pear Cactus . . . . . . . . . . . . . . . . . . . . . . . . . . 144
Purslane . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
Russian Thistle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157
Shepherd’s Purse . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
Sow Thistle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
Violet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170
Watercress . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174
Wild Lettuce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181
Wild Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185
Wild Radish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212
Remembering Euell Gibbons . . . . . . . . . . . . . . . . . . . . . . . . 213
Nutritional Composition of Wild Foods . . . . . . . . . . . . . . . . . . 218
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 224
About the Author . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227
x Contents
WHY THIS BOOK?
Most of the plants included in this book are widely distributed and can be found
in most parts of North America, especially the United States. There are a few
exceptions to this, and we’ll tell you about them when you read the properties of
each plant. A few are natives of the West or the East, but most are imports from
Europe and elsewhere. The common weeds are the ubiquitous inhabitants of
vacant lots, plowed fields, edges of farmland, and backyards.
Greens are not sufficient to keep you alive by themselves, but they provide
the vitamins and minerals that your body needs. Greens liven up soups, salads,
and MRE dishes, and anything made from dehydrated or stored foods. Greens
are the staff of life, and they can be included in any recipe that calls for spinach,
watercress, or lettuce. Yes, some have distinct flavors and textures, and yes, some
may require some getting used to.
For this new edition we’ve also included those fruits, nuts, and seeds that are
the most widespread in North America.
The plants that we profile here, and the recipes we provide, are an easy way
to get started with regularly using wild foods and introducing them into your
family’s diet.
xi
xii Foraging Wild Edible Plants of North America
AN INTRODUCTION TO WILD PLANTS
Before agriculture and the tilling of the soil, we hunted and foraged for wild
plants. Collecting wild plants for our meals was second nature; it was just as
“normal” as modern people opening the refrigerator door.
As specific plants became locally favored, we began to centralize, manipulate,
and domesticate these wild plants near our living areas. It has been speculated
that agriculture began unintentionally when early man observed that certain
plants grew in and around the community’s manure piles. The hardy survivor
plants were those whose seeds passed through the human body and still sprouted
and grew.
In any event, it was certainly more convenient to have these hardier food
plants growing near the community where they could be easily harvested. The
gradual selection and domestication of a certain few groups of plants eventually
allowed civilizations to flourish and flower.
And while mankind was able to devote more time to crafts and arts, the
“wild ones” were increasingly ignored.
But they were not forgotten! The knowledge, use, and lore of wild plants
have been kept alive not just by Indian historians and botanists but by all the
peoples everywhere who have suffered hard times. During such hard times, those
who have retained the knowledge of the old ways know that whenever their
society failed them, they could turn to the earth to provide simple, and usually
adequate, sustenance.
North American Indians collected and used wild plants as a regular, day-to-
day activity. It was a part of life. Until relatively recent centuries, the Indians fully
utilized the gifts of nature. They freely shared their hard-earned knowledge with
the European colonists, and many colonists owed their very survival to these
indigenous people. (And how was the favor repaid?)
The manner in which the indigenous California people practiced “agricul-
ture” with wild plants has been well documented in the book Tending the Wild
by M. Kat Anderson. Many of these techniques were practiced widely, not just in
California, such as the use of fire, digging sticks, and pruning, so that wild plants
produced reliably. It was an intensive, complex combination of ways of dealing
with the land on a large scale that was the rival of modern agriculture.
Wild foods have been used during wartime when normal food production is
curtailed or focused on military needs. During a war or an economic depression,
when diet may be dictated by food lines and ration coupons, wild foods are a
welcome supplement.
I’ve spoken with many people whose survival during World War II was
partially dependent on their ability to gather local wild foods. As one German
1
woman told me, “Yes, we were as thin as sticks. There was no food! But the cat-
tail, nettles, and other wild plants kept us alive. That’s all there was!”
When food is abundant, we tend to forget the harsh realities that visit us
periodically and predictably. In our myopia during these times of plenty, we
pave over the food-producing areas, cut down the food-producing trees in favor
of pointless ornamentals, and vigorously poison our lawns and gardens to kill off
the last dandelion and chickweed in the name of order and beauty. How sad that
so many of us have chosen to ignore our roots!
Hoboes have romanticized the lifestyle of the traveling man, free from
the restrictions of the dominant society. The hobo, although usually seen as a
bum, loafer, freeloader, alcoholic, and generally a burden on society, was also
romantically seen as a member of the loose brotherhood of wandering nomads.
The life of the hobo, whether chosen or a matter of circumstance, was hard but
generally self-reliant. The hobo found his food in an orchard, in a breadline, in
a trashcan, as barter for work, and of course, from all the freely growing weeds,
shrubs, and trees from coast to coast, from border to border and beyond. To
survive, the hobo utilized all the “free” resources available to him. (And yes, I
am well aware that such vagabonds are not generally liked by most members
of society.)
And don’t forget the contribution that unemployment and poverty have
made to keeping the knowledge of wild food plants alive. When that check stops
coming in, wild foods can be used to fill the gap.
One morning I sat with a friend on the front steps of his home. He had
been laid off from his job a few weeks earlier and, barely able to pay the rent, he
just didn’t have any money to buy food. He was hungry, he told me, and hadn’t
eaten much in three days. I asked him if he was using the food from his yard. His
response was great laughter, not as ridicule, but as he put it, because he needed
“real food.”
“Let’s look around,” I suggested. We walked around his yard gathering edi-
ble plants. It was spring and the yard was abundant with young weeds, since
he never bothered to mow the lawn and pull weeds. We collected enough wild
foods to make a large salad and several cooked vegetables. We even picked fresh
guava fruits from the backyard ornamental tree that my friend didn’t know was
there. The salad was simple but alive. The greens and vegetables, steamed and
buttered, were vibrant and delicious. The fruits were sweet, like manna from
heaven.
My friend was surprised that all this was in his small urban backyard. Now
he saw that the weeds in his yard were valuable resources. They were not just
bothersome growths that had to be pulled up and thrown away. Instead of token
substitutes for “real food,” my friend saw that these plants of the earth were,
indeed, real food.
“Kagaribo mo
Hotaru mo hikaru
Genji kama!”[16]