Edible Wild Growing Plants

Learning essential survival skills will allow you to remain safe if lost in the wilderness. There are an abundance of edible plants that grow in the wild. Poisonous plants often exhibit a few characteristic features including a milky sap, fine hairs, spines, thorns or a bitter taste. It is best not to consume a wild plant if you can't clearly identify it.

  1. Wild Leeks

    • Wild leeks, also known as ramps, are a member of the onion family. Wild Wood Survival states that a few distinctive features of wild leeks include an onion-like bulb as well as leaves with an onion-like aroma. Wild leeks grow in densely forested areas and generally sprout from the ground in early spring. The leaves of the wild leek can grow up to 8-inches tall. Stew or boil the leaves and bulbs to create an aromatic soup.

    Garlic Mustard

    • The garlic mustard is an invasive species of edible plant that can quickly overtake a forested area. When the leaves of the plant are crushed, the mixture gives off a garlic aroma. Identify the garlic mustard by its cream-colored flowers. Feel free to pick and eat as much of this overly abundant plant as you can find. When preparing the garlic mustard plant for consumption, boil or steam the parts of the plant that grow above the ground.

    Wild Asparagus

    • Asparagus grows wild in many regions of Europe as well as in some areas of West Africa, the United States and West Asia. According to the Art of Manliness, wild asparagus features a skinnier stalk than the store-bought variety. Similar to the asparagus you eat at home, eat wild asparagus raw or boil it to soften the stalks. Wild asparagus is a great source of vitamin C as well as potassium, vitamin B6 and thiamine.

    Burdock

    • The burdock plant features medium to large sized leaves as well as purple flowers that resemble a thistle. The burdock originated from the regions of Asia that have a mild climate. As of 2011, the burdock plant is a staple ingredient in numerous Japanese dishes. Eat the leaves and stalk of the burdock boiled or raw. When getting the stalks ready for consumption, make sure to peel away the outer skin. Remove the bitterness from the burdock leaves by boiling them twice.