Edible wild plants From Wikipedia, the free encyclopedia
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This article lists plants commonly found in the wild, which are edible to humans and thus forageable. Some are only edible in part, while the entirety of others are edible. Some plants (or select parts) require cooking to make them safe for consumption.
Field guides instruct foragers to carefully identify species before assuming that any wild plant is edible. Accurate determination ensures edibility and safeguards against potentially fatal poisoning. Some plants that are generally edible can cause allergic reactions in some individuals. U.S. Army guidelines advise to test for contact dermatitis, then chew and hold a pinch in the mouth for 15 minutes before swallowing. If any negative effect results, it is advised to induce vomiting and drink a high quantity of water.[1] Additionally, old or improperly stored specimens can cause food poisoning.
Throughout the Northern Hemisphere in North America, Europe and Asia
Berries, both immature (green) and mature (dark); inedibly bitter when raw, but used as a spice, for beverages, as a jam or roasted and ground as a coffee substitute
Native to most of Europe, and from Anatolia to the Caucasus, and also to parts of North Africa
Acorns (ripening in September to October), too bitter when raw, but used chopped and roasted as a substitute for almonds, or then ground as a substitute for coffee. After leaching out the bitter tannins in water, acorn meal can be used as grain flour.