What Are Some Edible Wild Plants & Nuts?

The wilderness has provided edible plants and nuts for generations of people. Many people look forward to certain times of the year and gathering wild plants, while others have consumed edible plants and nuts in a survival situation. Besides eating plants and nuts raw, foragers may also cook plants and nuts according to recipes. Foragers should take along a field guide to verify a plant's identity prior to eating a wild plant or nut.

  1. Dandelion

    • Many foragers look forward to the common dandelion's (Taraxacum officinale) arrival in spring, as raw dandelion leaves make excellent salads and the roots may be boiled and eaten. Gatherers should not pick dandelions that grow in chemically-treated areas, such as lawns, and should instead seek out meadows and other wilder areas. Foragers may dig up the entire plant, then peel, slice and boil the roots or roast the roots in the oven and grind the roots as a coffee substitute. The dandelion's white crown may be cooked or eaten raw in salads. Foragers should cook the greens after the plant bolts and goes to seed.

    Japanese Knotweed

    • An invasive plant from Asia, the Japanese knotweed (Polygonum cuspidatum) resembles asparagus, although it has a dissimilar taste. Foragers should not spread or plant Japanese knotweed due to its status as an invasive plant but may consume it prior to eradicating the plant. Foragers should clip the tops of young shoots, which conveniently grow next to the previous year's old, hollow stalks. A Japanese knotweed gatherer may then steam the shoots, boil them or use them for desserts and preserves.

    Acorns, Walnuts and Hickory Nuts

    • Acorns from oak trees (Quercus species) may be roasted, boiled or eaten raw. Motivated gatherers may also grind and boil acorns to make acorn grits or acorn meal for bread.

      Foragers who wish to eat raw nuts may be better suited by picking difficult-to-crack black walnuts (Juglans nigra), the butternut walnut (Juglans cinerea) or the shellbark hickory (Carya ovata). These nuts may also be used in desserts and confectionery recipes.