20 Edible Forest Plants: Your Natural Survival Pantry
Lost in the forest with your supplies running low, you look around anxiously. Yet, you may be surrounded by a veritable natural supermarket without realizing it. The forest is teeming with edible plants that can keep you alive until you're rescued or return to civilization. Learning to recognize and prepare them is an essential skill for any self-respecting bushcrafter.
The Golden Rules of Survival Harvesting
Before you go plant hunting, commit these rules to memory.
- First, never consume a plant unless you are absolutely certain of its identity. If in doubt, abstain: it's better to go hungry than to be poisoned.
- Second, always test in small amounts. Even an edible plant can cause individual reactions.
The universal edibility test rule can be a lifesaver: first rub the plant on your skin and wait 15 minutes. If there's no reaction, touch it to your lips, then your tongue. Chew a small amount without swallowing, spit it out, and wait. Finally, swallow a tiny portion and wait several hours before eating normally.
The essential stars of our forests
Nettle (Urtica dioica) reigns supreme on this list. Paradoxically, this stinging plant is one of the most nutritious in our lands. Rich in protein, iron, and vitamins A and C, it can be eaten like spinach once cooked. Pick the young shoots with gloves or improvised tongs and immerse them in boiling water. The stinging hairs are deactivated when cooked.
Plantain (Plantago major) , nicknamed "Indian aspirin," literally grows under our feet on the paths. Its ribbed leaves are easily recognizable. Eat them raw in salads when they're young, or cook them as a vegetable. Bonus: Crushed and applied to an insect bite, they provide instant relief.
The violet (Viola odorata) hides its secrets well behind its delicate purple flowers. Both leaves and flowers are edible, rich in vitamin C and soothing mucilage. The young leaves are a perfect addition to a wild salad, while the flowers make a beautiful edible decoration.
Generous trees: bark and buds
Birch (Betula pendula) offers several resources. Its inner bark, called cambium, can be eaten raw or dried and ground into flour. In spring, harvest its sweet sap by piercing the trunk. The young leaves add a pleasant aroma to herbal teas.
The linden tree (Tilia cordata) deserves its reputation as a beneficial tree. Its tender young leaves can be eaten raw or cooked. The flowers, with their captivating fragrance, make an exceptionally calming herbal tea. Even the fruit, although not very tasty, remains edible in cases of absolute necessity.
The chestnut tree (Castanea sativa) rewards you with its chestnuts in the fall, real energy boosters. Be careful not to confuse them with horse chestnuts, which are poisonous. Edible chestnuts have a very spiny shell and a flatter shape.
The companions of the undergrowth
Wild garlic (Allium ursinum) fills the damp undergrowth with its fragrant scent in spring. Its broad, soft green leaves release a strong garlicky scent when crushed. An excellent natural condiment, it enhances any survival dish. Be careful, however, not to confuse it with the deadly lily of the valley, which grows in the same conditions.
Burnet (Sanguisorba minor) spreads its rosettes of serrated leaves across clearings. Its flavor is reminiscent of cucumber and hazelnut. Perfect in salads, it adds freshness and crunch to your makeshift menu.
Dandelion (Taraxacum officinale) happily colonizes all terrains. All its parts are edible: leaves in salads (less bitter at the heart), flowers in fritters, roasted roots as a coffee substitute. A wealth of vitamins A, C, and K.
Climbing and creeping plants
Ground ivy (Glechoma hederacea) discreetly carpets the forest floor. Its small, kidney-shaped leaves add a delicious aroma to soups and herbal teas. Rich in vitamin C, it was once used as a remedy for scurvy.
The bramble (Rubus fruticosus) assaults you with its thorns but rewards you generously. Its wild blackberries are packed with antioxidants, while its young leaves make an astringent herbal tea. Even the tender, peeled young shoots can be eaten raw.
Wild hops (Humulus lupulus) climb vigorously up trees. Its young spring shoots, the "hop shoots," are prepared like asparagus. Delicious and nutritious, they are a delicacy for the gourmet bushcrafter.
Aquatic and humid
Watercress (Nasturtium officinale) thrives in clear streams. Its tangy flavor awakens the taste buds, and its high iron content combats anemia. Caution: Only harvest it from unpolluted water and rinse it thoroughly.
Wild mint (Mentha aquatica) perfumes riverbanks. It's impossible to miss its distinctive scent. Excellent as a herbal tea, it also aids in the digestion of other plants that are sometimes difficult to assimilate.
The versatile field
Mallow (Malva sylvestris) grows its stems along paths. Its leaves, flowers, and green fruits can be eaten without restriction. Its emollient properties soothe digestive irritations common during sudden dietary changes.
Lamb's quarters (Chenopodium album) looks like wild spinach, which it actually is. Its floury underside leaves can be cooked just like cultivated spinach. Rich in plant protein, it is a vegetable of choice.
Chickweed (Stellaria media) forms small green carpets on the ground. Entirely edible, it adds a fresh note to wild salads. Birds are right on the money: they love it.
Goutweed (Aegopodium podagraria) sometimes invades abandoned gardens near ruins. Its three-leaflet leaves are prepared like spinach. Its taste vaguely reminiscent of parsley and carrot.
Avens (Geum urbanum) hides its fragrant roots beneath its cut leaves. These roots, with a clove-like flavor, add a pleasant aroma to stews. A valuable natural spice in survival situations.
Cleavers (Galium aparine) clings to your clothes as you wander through the forest. Its tender young shoots can be eaten raw or cooked, providing valuable plant-based protein.
Preparation and final precautions
Cooking remains your best ally for neutralizing any minor toxins and improving digestibility. Vary your plant sources to balance your emergency diet. Some plants concentrate heavy metals or other pollutants: avoid picking them near roads or industrial areas.
Keep in mind that plant-based survival food is meant to keep you alive, not to delight you. These plants are a vital complement to your other food sources: fishing, trapping, and reserves. Mastering their identification takes practice: practice in normal situations before relying on this knowledge in an emergency.
The bountiful forest is waiting for you to learn its language. These 20 plants constitute your basic vocabulary for communicating with it in times of absolute necessity.