Foraging P - S

Hey guys, here are some more foraging information. I hope you find it useful and get a chance to use it at some point in your life. I am currently making a survival binder for my home in case of an emergency where I don't have the ability to look at this information online. Just a reminder again that foraging can be dangerous, please don't eat anything unless you are sure of what it is. Incorrect identification can cause serious illness or may lead to death.

Pearly Everlasting

The leaves and young plants can be cooked. It grows in open, disturbed areas in foothill, montane, and sub-alpine areas.









Persimmon

These sweet native fruits are not pretty, but their sweet taste makes them a very popular wild food. Persimmon fruit has 16 calories per ounce, along with vitamins A and C. Look for wrinkled fruits in late October. They are very bitter and give you a strong case of cotton mouth if they are not yet ripe



Pineapple Weed

Edible parts: Pineapple weed flowers and leaves are a tasty finger food while hiking or toss in salads. Flowers can also be dried out and crushed so that it can be used as flour. As with chamomile, pineapple weed is very good as a tea. Native Americans used a leaf infusion (medicine prepared by steeping flower or leaves in a liquid without boiling) for stomach gas pains and as a laxative.
Flower heads are edible raw. Plants can be eaten raw, though bitter. Plants can be powdered and sprinkled on meat to reduce spoilage and keep away flies. Grows on roadsides and disturbed ground in plains, foothills, and montane regions.


Pine Needles

Can be made into tea and is high in vitamin C, making it a great remedy for the common cold. Also
contains vitamin A and beta-carotene. Most varieties are safe, however make sure you don’t harvest from yew, Norfolk Island pine or Ponderosa Pine, which are poisonous
There are over a hundred different species of pine. Not only can the food be used as a supply of nourishment but, also can be used for medicinal purposes. Simmer a bowl of water and add some pine needles to make tea. Native americans used to ground up pine to cure skurvy, its rich in vitamin C.

Pine Nuts

The nuts of any large pine tree are a classic western survival food. Measuring 172 calories per ounce, these nuts are high fat, with some protein and carbohydrates. Pine nuts are also a good source of thiamin and manganese, with a decent array of other B vitamins and minerals.




Plantain

You can usually find plantains in wet areas like marshes and bogs, but they’ll also sprout in alpine
areas. The oval, ribbed, short-stemmed leaves tend to hug the ground. The leaves may ground up to about 6” long and 4” wide. It’s best to east the leaves when they’re young. Like most plants, the leaves tend to get bitter tasting as they mature. Plantain is very high in vitamin A and calcium, also provides a bit of vitamin C.
Is another one of those plants that seems to thrive right on the edge of gardens and driveways, but it’s also edible. Pick the green, rippled leaves and leave the tall flower stems. Blanch the leaves and sauté with some butter and garlic just as you would with kale or any other tough green.
Young leaves can be eaten raw. Leaves are best finely chopped or when cooked with fibers removed. Seeds can be dried and ground into flour/meal. Varieties in Manitoba are Common plantain and Narrow-leaved plantain. Grows in a wide range of areas, including disturbed/cultivated soil in plains, foothills, and montane regions.

Prairie Turnip

Tuber is edible raw. Tuber is best when gathered when tops begin to die. Tuber can be dried for storage. Tuber can be ground into flour. Tuber is palatable and nutritious. Tuber was traditionally an important food source. Grows in open woodlands, prairies and stream valleys. Warning: consuming the plant may trigger a photo sensitive reaction in some people, due to the presence of furanocoumarins.


Purslane

While considered an obnoxious weed in the United States, Purslane can provide much needed vitamins and minerals in a wilderness survival situation. Ghandi numbered Purslane among his favorite foods. It’s a small plant with smooth fat leaves that have a refreshingly sour taste. Purslane grows from the beginning of summer to the start of fall. You can eat Purslane raw or boiled. If you’d like to remove the sour taste, boil the leaves before eating.

Quickweed

Leaves are edible raw. Raw leaves have a blandish taste. Leaves, stem and shoots are edible when cooked. Plants is suitable as a potherb. Plant can be dried and powered for use as a flavouring agent. The variety in Manitoba is Gallant soldier. Grows in disturbed sites.







Rose Hips

Can be eaten raw or boiled down for syrup, jam or tea. Like the taste of roses without tasting floral.
Boil for 12-15 of them for 3-5 minutes, smash them open with a spoon and let them steep for 20 minutes, strain and serve.
The fire-engine red fruits of wild roses are only 20 calories an ounce, but they are a good source of vitamin E (Alpha Tocopherol), vitamin K, calcium and magnesium, dietary fiber, vitamin A and manganese. One ounce will provide close to your daily allowance of vitamin C.

Salsify (Goats beard, Oyster Plant)

Roots are edible raw. Roots can be dried and ground. Roots can be roasted as coffee substitute. Young leaves can be eaten raw. Young stalks and root crowns can be simmered. Varieties in Manitoba are Common salsify, Yellow salsify and Meadow salsify. Grows in dry, disturbed areas.







Sassafras

Edible and medicinal. The old way to make root beer was the root of this tree

Sassafras is a small to medium sized tree. The most defining characteristic of the tree is its 3 leaf forms. One is mitten-shaped, one is 3-lobed, and the last one has no lobes at all. None of the leaves are toothed. The berries are blue with a reddish stalk.
Leaves: As stated above, there are three forms of the leaves: One is mitten-shaped, one is 3-lobed, and the last one has no lobes at all.
Sassafras grows in old fields and at the boarders of woods. The roots of Sassafras can be boiled to make a tasty tea. Young leaves can be dried and crushed into a powder to thicken soup.
WARNING: Recent studies of Sassafras have proven that a chemical in the plant causes cancer in animals.

Sea Asparagus, Glasswort

Plant is edible raw but better when cooked/boiled. Top-half of stems can be harvested, allowing the bottom to grow a new shoot. Plant has a salty taste. Plant is best when gathered before flowering. The variety in Manitoba is Red glasswort 
Grows in saltwater marshes and in the salty soil near high-tide areas.






Sea Milkwort (Sea Milkweed)

Rhizome is edible after prolonged boiling. Young leaves can be used as a flavouring agent. Plant was traditionally consumed with grease, and only before bedtime, due to drowsiness effects. Grows in inland marshes, wet meadowlands, and coastal tidelines. Warning: may cause sleepiness and/or nausea if eaten in quantity.

“Self-Heal” Prunella Vulgaris

The young leaves and stems can be eaten raw in salads; the whole plant can be boiled and eaten as a potherb; and the aerial parts of the plant can be powdered and brewed in a cold infusion to make a tasty beverage. The plant contains vitamins A, C, and K, as well as flavonoids and rutin. Medicinally, the whole plant is poulticed onto wounds to promote healing. A mouthwash made from an infusion of the whole plant can be used to treat sore throats, thrush and gum infections. Internally, a tea can be used to treat diarrhea and internal bleeding. (Like all herbs, pregnant women and breast-feeding woman should consult a physician first before use) Leaves are edible raw. Leaves are suitable as a potherb. Leaves have a slightly bitter taste. Leaves taste best when cooked. Grows in lawns, fields and beside roads.

Shepherd’s-purse

All parts of plant are edible raw. Older plants can be tenderized by adding pinch of baking soda to cooking water. Pods and seeds are edible, and taste peppery. Seeds can be parched and ground to flour. Roots can be eaten fresh or dried. Burning the plant results in ash that can be used as salt substitute and/or tenderizer. Grows in a wide range as a weed, especially in disturbed or cultivated areas. Warning: seeds may blister skin.

Sheep Sorrel

Common weed in fields, grasslands and woodlands. It flourishes in highly acidic soil. Sheep sorrel has a tall, reddish stem and can reach heights of 18 inches. Sheep sorrel contains oxalates and shouldn’t be eaten in large quantities. You can eat the leaves raw. They have a nice tart, almost lemony flavor.
Leaves are edible raw. Raw leaves may have bitter taste. Leaves are best when boiled in several changes of water. Warning: eat only moderate quantities of the raw plant due to oxalates, which block nutrient absorption.




Silver Orache

Leaves are edible raw. Leaves are suitable as a potherb in moderate amounts. Grows in open areas. deserts, and ground with high salt content, including the seaside.
Warning: seeds contain saponins and should not be consumed in extreme quantities. Warning: plant tends to concentrate harmful nitrates in their leaves, avoid harvesting plants which grow in artificial fertilizer.

Silverweed

Rhizomes are edible raw, though possibly bitter. Rhizomes is best when roasted, boiled, or fried for several minutes. Roots can be dried for storage. Roots are best when collected in autumn or spring. Varieties in Manitoba are Common silverweed and Pacific silverweed. Grows in moist, open areas in plains, foothills, and montane regions.




Sow Thistle

Young leaves are edible raw. Young leaves are best after boiling in at least one change of water. Varieties in Manitoba are Perennial sow thistle, Prickly sow thistle and Annual sow thistle. Grows by roadways and in disturbed areas.

Speedwell

Leaves are edible raw. Leaves are best harvested when young. Leaves have a taste that ranges from dull to peppery. Stems and flowers are edible raw. Plant is high in vitamin C. Plant is suitable as a potherb. The variety in Manitoba is American speedwell. Grows in meadows, steam banks, forested areas and disturbed sites. Warning: avoid consuming plants growing near polluted water.



 

Stork’s-bill

Leaves are edible raw. Leaves are best when young. Leaves have a sharp flavour similar to parsley. Leaves are suitable as a potherb. Grows in open areas, fields, and disturbed sites.

Sweet Gale

Leaves are edible raw. Leaves and nutlets are suitable for soups and cooking. Grows in thickets and moist areas at low elevations. Leaves can be used to repel insects. Warning: this plant should not be consumed by pregnant women, since it can induce abortions.





Sweetflag

Rhizome is edible raw. Rhizome can be made tender by prolonged boiling. Rhizome is best when peeled and cooked, either by boiling or roasting.
Central core of young shoots is edible raw. Young spadix is edible raw. Plant is an effective insect repellent. The variety in Manitoba is American Sweetflag. Grows in marshes, quiet water, and wet, open areas.


Sweet Rocket

This plant is often mistaken for Phlox. Phlox has five petals; Dame’s Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: It is not the same variety as the herb commonly called Rocket, which is used as a green in salads.

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