Food from the Wild - Well-Known Plants

 

There are certain very easily-recognisable plants that have edible properties, though some of these need careful preparation. I though that I'd look through these because they are so easily recognised that no mistakes can be made in picking them, though care is always needed. Before eating anything please ensure that you know what you are picking. As I said, some need careful preparation so read this through; some plants have certain edible parts too. This is not a comprehensive list by any means, but I have chosen the most well-known types to be safe.

COWSLIP - PRIMROSE.

Cowslips grow wild in various locations and can be found on hills and in the woodlands, as well as grown in gardens. They are easily-recognised by their flowers (usually yellow when wild) and the distinctive leaves. All parts are edible.

ROSEBAY WILLOW-HERB (FIREWEED).

These most often grow in parts of woodlands that have been 'managed' (i.e. cut down), and also along the sides of paths in woodlands, as well as in other areas. The leaves and roots are edible; young plants are best though you need to learn to recognise these properly. (The seed-tops that appear after flowing - in the late summer/early autumn - make good fire-starters.)

THISTLE -

This is so well recognised as to be no problem in finding; it has sharp needles for leaves and stems. It is the root that can be eaten.

STINGING NETTLES.

Another recognisable plant and so well known and widespread  that no-one would miss it; if you are not sure run your hands along the stems (only joking). Obviously, since the leaves and stems do sting badly this needs to be cooked, for it looses its sting then. 

DEAD NETTLES.

These are like the 'Stinging Nettles' but do not have the sting; they can be white, red or purple flowered. They are usually much lower growing. The leaves are edible.

RED CLOVER.

Clover is readily recognised by the leaves which are either three-leaved (usually) or on the very odd occasion four-leaved. 

The leaves have a distinctive 'chevron' and are thus very easy to recognise; the flowers can also be white. The leaves can be eaten raw or cooked.

BURDOCK.

Burdock has very large leaves and distinctive purple flowers. It is a large plant and easily recognised.

The roots of burdock are what you need to get, and these can be over a foot long so they need care in digging up. They can be eaten raw or cooked.

WILD GARLIC.

The leaves and the flowers can be eaten. The above is called 'Wild Garlic' and has the distinctive smell so cannot be mistaken. Another variety is shown below -

*** A word of caution - never plant wild garlic or garlic chives straight into your garden. I did this some 20-odd years ago in my small front garden, which is now covered in wild garlic, even growing through the grass (and into the next door's garden!). Put these into large pots and make sure the seeds do not fall everywhere.

POPPY SEEDS.

The poppy is so well known and so easily recognised, and the seeds are the edible part. The seed-heads are shown below -

Break open the seed-pods when they are dry enough; the seeds are filled with goodness. 

These plants are so well known and easily-recognisable that no-one should go wrong. But please do a thorough research before collecting and eating, to see what are the best parts to eat and how to prepare them. I am going to do a thorough 'Food from the Wild' later in the year, taking many photos to show them far more clearly.