Edible Wild Plants Salad

1) First prepare the vegetables by peeling, washing and dicing, put aside for later use. 2) Than combine the favorite edible wild plant in bowl. 3) Enjoy eating Edible Wild Plant Salad, it is good choice

MOST POPULAR WILD EDIBLE AND MEDICINAL PLANTS: 1) White Mustard (Synapsis alba) - You can eat all parts of the plant- seeds, flowers, and leaves. 2) Sheep Sorrel (Rumex acetosella) - 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. 3) Purslane (Portulaca oleracea) - 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. 4) Prickly Pear Cactus (Opuntia) - Before eating the plant, carefully remove the small spines on the outer skin or else it will feel like you’re swallowing a porcupine. You can also eat the young stem of the prickly pear cactus. It’s best to boil the stems before eating. 5) Plantain (Plantago) - Like most plants, the leaves tend to get bitter tasting as they mature. Plantain is very high in vitamin A and calcium. It also provides a bit of vitamin C. 6) Kelp (Alaria esculenta) - Eat it raw or include it in a soup. Kelp is a great source of folate, vitamin K, and lignans. 7) Green Seaweed (Ulva lactuca) - This stuff is found in oceans all over the world. After you pull green seaweed from the water, rinse with fresh water if available and let it dry. You can eat it raw or include it in a soup. 8) Fireweed (Epilobium angustifolium) - You can eat the stalk of the plant as well. The flowers and seeds have a peppery taste. Fireweed is a great source of vitamins A and C. 9) Field Pennycress (Thalspi vulgaris) - Pennycress is a hyperaccumulator of minerals, meaning it sucks up any and all minerals around it. General rule do not eat pennycress if it’s growing by the side of the road or is near a Superfund site. 10) Dandelion (Taraxacum officinale) - The entire plant is edible- roots, leaves, and flower. Eat the leaves while they’re still young; mature leaves taste bitter. 11) Curled Dock (Rumex crispus) - You can eat the stalk raw or boiled. Just peel off the outer layers first. It’s recommend that you boil the leaves with several changes of water in order to remove its naturally bitter taste. 12) Chickweed (Stellaria media) - They usually appear between May and July. You can eat the leaves raw or boiled. They’re high in vitamins and minerals. 13) Chicory (Cichorium intybus) - You can eat the entire plant. Pluck off the young leaves and eat them raw or boil them. The chicory’s roots will become tasty after boiling. And you can pop the flowers in your mouth for a quick snack. 14) Clovers (Trifolium) - You can spot them by their distinctive trefoil leaflets. You can eat clovers raw, but they taste better boiled. 15) Cattail (Typha) - The corn dog-looking female flower spike can be broken off and eaten like corn on the cob in the early summer when the plant is first developing. It actually has a corn-like taste to it. 16) Burdock (Arctium lappa) - You can eat the leaves and the peeled stalks of the plant either raw or boiled. The leaves have a bitter taste, so boiling them twice before eating is recommended to remove the bitterness. The root of the plant can also be peeled, boiled, and eaten. 17) Asparagus (Asparagus officinalis) - It’s a great source of source of vitamin C, thiamine, potassium and vitamin B6. Eat it raw or boil it like you would your asparagus at home. 18) Amaranth (Amaranthus retroflexus and other species) - It’s recommended that you boil the leaves to remove the oxalic acid and nitrates. Don’t drink the water after you boil the plant. With that said, you can eat the plant raw if worse comes to worst.