Three Spring Wild Edibles

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Foraging for wild edibles is undoubtedly an effort that is seasonal. If you know what you are after you are going to have so much more success. Much of this targeted foraging depends on understanding the seasons.

Foraging for wild edibles is undoubtedly an effort that is seasonal. If you know what you are after you are going to have so much more success.

If you go looking for hazelnuts in the spring you are going to come up empty-handed every time. However, if you set out for Morels, well, its the only time of the year you are going to have luck. So seasonality with wild edibles is huge when it comes to foraging. Many people miss this.

We are going to look at three spring gems that anyone can find in the woods. These are both tasty and easy to identify so give it a try.

Chicken of the Woods Mushrooms

Also known as Sulphur Shelf, the chicken of the woods mushroom is the early mushroom foragers’ dream. It is one of the easiest mushrooms to identify and there are no dangerous look-a-likes with the same characteristics.

Look for this bright orange “shelf” on fallen oaks in the spring. Its thick, meaty and should not have gills. Just delicious sauteed with butter.

Dandelions

One of the most common wild edibles in our life, we step over them more than eat them. I am talking about dandelions. The leaves of spring dandelions can make an incredible salad. Tossed with some spring herbs you also get some serious nutrition!

The roots of dandelion can also be harvested and roasted and pulverized to make a coffee-like drink.

Garlic Mustard

On of the more offensive edibles of the spring. Garlic mustard is a plant that enjoys being close to water. Its toothed leaves and tall stalks are one of the earliest signs of substantial life in the spring. It can be eaten, though pungent to some, and even ground up and used as medicine.

Foraging for wild edibles is undoubtedly an effort that is seasonal. If you know what you are after you are going to have so much more success.


Bonus: How to Make Pemmican, the Original Survival Food

Invented by the natives of North America pemmican was used by Indian scouts as well as early western explorers.

Native Americans spent a great deal of time on the go and depended on having portable, high-energy, highly nutritious, and filling foods that would last for long periods of time without refrigeration.

Pemmican is a portable, long-lasting, high-energy food. It's made of lean, dried meat that's crushed into powder and mixed with hot, rendered fat. This makes it one of the ultimate foods to have stockpiled for when SHTF or disaster strikes.

Learn How to Make Pemmican

How To Make Pemmican: The Original Survival Food - If you're living through a disaster where you're on your feet a lot and don't have time to cook, one of the best foods you can eat is pemmican. It's packed full of fat and protein and can give you lots of steady energy throughout the day.

People really should avert their gaze from the modern survival thinking for just a bit and also look at how folks 150 years ago did it.

These guys were the last generation to practice basic things, for a living, that we call "survival skills" now.

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