Edible and Toxi Berries UK

RED / ORANGE BERRIES
WILD ROSE / ROSEHIP [Rosa] There are many varieties of wild rose which produce hips with different physical characteristics. The true dog rose [Rosa canina] hip is oval and without a 'beard' of sepals. Those of the harsh downy rose [R. tomentosa] have finely lobed sepals, those of the field rose [R. arvensis] are more rounded with the sepals scarcely lobed, and the soft downy-rose [R. mollis] has five sepals. Hips are a good source of vitamin C and have a slightly acid taste with a hint of sweetness.	Rosa
HAWTHORN [Crataegus] There are numerous types of hawthorn worldwide, but C. monogyna is perhaps the most frequent inhabitant of the British Isles. The red fruits have a large stone surrounded by a creamy-white flesh which is very slightly sweet, but frequently kicks in with a nasty after-taste. The berries can be used in conserves, and a haw berry wine is possible. Seek professional medical advice before consuming the berries if you have a cardiac or circulatory disorder. Personally, I do not tolerate hawthorn berries well.	Crataegus
ROWAN / MOUNTAIN ASH [Sorbus aucuparia] Although the rowan is associated with high upland terrains it is also frequently found in lowland areas and urban environments where the clusters of bright orange-red berries make a colourful autumn splash. High in vitamin C the berries can be made into a jelly which goes well with game meats, though on their own the berries do not taste pleasant. In the past an alcoholic liquor called diodgriafel was brewed from the berries in Wales; the process, according to an 18th. century traveller to the region involving: '...pouring water over them (berries), and setting the infusion to ferment. When kept for some times, this is by no means an unpleasant liquor...' Given the ingenuity of Man no doubt similar potions were made in other parts of the world. One 18th. century Botanist / Physician commented that: 'The fruit dried and reduced to powder make wholesome bread.' Whether he had ever conducted such an exercise personally he does not mention.	Sorbus aucuparia
GUELDER ROSE [Viburnum opulus] A frequent shrubby inhabitant of moist and wet ground. Often growing alongside sallow and alder buckthorn, guelder leaves are maple-like in appearance. Although the berries are edible they MUST be cooked, and are a very good source of vitamin C. That said, they have a peculiar after-taste which needs masking with lots of sugar and/or honey (as one Russian recipe used), while the ripe berries smell rather foul.On the only occasion I made a small amount of jelly from the berries a little of the smell lingered, while the the after-taste reminded me of a cough medicine I'd had when young. Indeed, further research revealed that guelder rose was used in cough medicines.	Viburnum opulus
SEA BUCKTHORN [Hippophae rhamnoides] A good vitamin source the berries - which eventually turn orange-yellow - sometimes remain on this coastal shrub through the winter. Acid-tasting, the berries can be a little too astringent for many foragers but they might make a quite good conserve with the addition of sugar. However, a few ripe raw berries nibbled on the trail give a wonderfully refreshing citrus-like acid hit.	Hippophae rhamnoides
WHITEBEAM [Sorbus aria] There are several varieties of Whitebeam and I cannot say that I have had occasion to try them, although supposedly they may be eaten once they have started to 'blet' (being softened by frost, like medlars). There are references to them being used in vinegar, spirits and also in bread.	Sorbus
HONEYSUCKLE [Lonicera periclymenum] A climbing plant of hedgerows, woodland margins and thickets, the stems entwine themselves round other shrubs. The red berries are ever so slightly sweet, being more seed than flesh. As not much is known about the nature of the berries I would suggest that you are extremely cautious if you decide try them, and do not try 'domesticated' varieties which might have had their chemical constituent content altered through plant breeding. Do not ingest the seed and do check your personal tolerance first.	Lonicera periclymenum
YEW [Taxus baccata] Regarded as one of THE most poisonous and deadly plant materials around the scarlet berries of yew contain a slightly sugary gloop surrounding the seed and which can be extracted by VERY GENTLY squeezing the berry. The inner brown-black seed is deadly poisonous and must not be eaten. If you wish to try the yew berry sap it is ESSENTIAL to check your personal tolerance before trying. In any event only try the sap of one or two berries as a larger quantity might well contain a sufficient build up of toxins which could cause harm. One best left to foraging professionals.	Taxus baccata HIGHLY TOXIC
BLACK BRYONY [Tamus communis] More common in the south of Britain the shiny scarlet berries of this climbing hedgerow and woodland margin plant are highly poisonous. The clusters of berries, have an almost twining, vine-like, posture which is not really obvious in the picture.	Tamus communis HIGHLY TOXIC
BITTERSWEET [Solanum dulcamara] Also known as woody nightshade the poisonous berries of this scrambling hedgerow and woodland plant are slightly egg-shaped; starting life as a green fruit, and passing through a yellow stage before taking on their final red colouration. The petals of the bright purple flowers generally curve slightly backward towards the flower stalk, certainly in older plants.	Solanum dulcamara TOXIC
SPINDLE [Euonymus europaeus] This small, and mostly inconspicuous, tree or shrub produces bright reddish-pink, lobed, poisonous fruits in the autumn. The fruit capsules eventually split open to reveal a bright orange seed [not seen in the picture].	Euonymus europaeus HIGHLY TOXIC
HOLLY [Ilex aquifolium] This prickly species needs no introduction. The red berries are formed on the female tree and are poisonous.	Ilex aquifoilum TOXIC
BUTCHER'S BROOM [Ruscus aculeatus] An evergreen low, shrub-like, plant of woodland and scrubby areas, with leaves that end in a prickly point. Although the species has some edible qualities the berries are NOT for human consumption.	Ruscus aculeatus TOXIC
BLACK / PURPLE / BLUE BERRIES
BILBERRY [Vaccinium myrtyllus] A lover of acid soils, particularly high moorland and heath, the bilberry provides the forager with a vitamin-rich fruit with a purple bloom. Also known as whortleberry and blaeberry the fruits may be eaten raw or cooked. They make a wonderful bilberry pie.	Vaccinium myrtyllus
DAMSON [Prunus domestica] Sometimes called bullace, the damson provides an excellent, if somewhat sour, plum-like fruit in the autumn months. The fruits frequently have a purplish bloom and are about the size of a large grape. They are made into jams, pies and wines, and make a wicked damson-vodka, equivalent of sloe gin.	Prunus domestica
COMMON ELDER [Sambucus nigra] Elder probably needs no introduction and is a frequent inhabitant of rich soils. The quality of the berries, which are a good source of vitamin C, can be a bit variable - sometimes being a little bitter, at others mild tasted but not sweet. Some folks react badly to the berries.	Sambucus nigra
SLOE [Prunus spinosa] Blue-black sloes, with their bloom, are the fruit of the blackthorn shrub/tree. Extremely tart, acid and astringent the berries make a good conserve (sloe and apple is a good combination) and are the essential ingredient for Sloe Gin.Incidentally, don't throw away the 'spent' sloes (or damsons from your damson vodka) as they can still make a good jam or conserve.	Prunus spinosa
IVY [Hedera helix] Another very common climbing plant which needs little introduction. Once pollinated - often by wasps - the globular flower heads produce ribbed black berries which are poisonous.	Hedera helix HIGHLY TOXIC
TUTSAN [Hypericum androsaemum] A member of the St. John's-Wort family tutsan is a shrub-like plant of damp hedgerows and woodland. Initially green the berries become red, finally ripening to a purple-black colour. Although used in herbal medicine the berries should not be consumed as a foodstuff and regarded as toxic.	Hypericum androsaemum TOXIC
SOME OTHER RED & BLACK POISONOUS BERRIES LILY-OF-THE-VALLEY [Convallaria majalis]. Poisonous red berry. In the absence of flowers/buds the leaves of this plant may be mistaken for the garlicky ramsons [Allium ursinum], however the smell of garlic is absent in convallaria. BLACK NIGHTSHADE [Solanum nigrum]. Green berries turning black when ripe. DEADLY NIGHTSHADE [Atropa belladonna]. Highly poisonous black berries. DOGWOOD [Cornus sanguinea]. The clusters of black berries which form in the autumn are bitter and inedible. HERB PARIS [Paris quadrafolia]. Poisonous black berry. NEVER take any chances with berries. If you do not recognize a berry as being one of the edible ones DON'T PUT IT ANYWHERE NEAR YOUR MOUTH.    source: http://www.countrylovers.co.uk/wfs/wfsberries.htm

Jack-By-The-Hedge - Garlic Mustard

Jack-By-The-Hedge Alliaria petiolata

The three images below show the young kidney-shaped leaves

Below is an image of an older, diamond shaped leaf.

Jack-By-The-Hedge Alliaria petiolata  is a common plant that can be found from countryside to the most built up of areas, often poking up through splits in pavements. It has crinkly, kidney shaped green leaves when young becoming more pointy with age.  These leaves smell of garlic if lightly rubbed or crushed. As it starts life it appears to carpet the ground and as it ages it becomes quite tall and then produces small white flowers and seed pods, which all have the same garlic scent. As the plant ages further the scent gradually fades, until it is only just noticeable. Jack-by-the-hedge or Garlic Mustard as it is also known, then slowly withers away until the following year.

LEAVES – the leaves make ideal sandwich fillers, and if the leaves are finely chopped and mixed with a little olive oil, they make a refreshing and delicate salad dressing.

FLOWERS – the flower have a punchy flavour and can also be added to salads.

SEED PODS – for me the seed pods are best eaten as a wayside snack, and although have the same flavour as the rest of the plant, they won’t make your breath smell as it would if you had eaten a clove of true garlic!

source:  http://www.naturessecretlarder.co.uk/wild-food-useful-plants/jack-by-the-hedge-alliaria-petiolata.htm

Permaculture Gardening - Spring time with Patrick Whitefield

Canning Meat Tutorial

Why Canning Meat is a Skill You Need to Have:

1. It’s totally convenient. Grab a jar from your pantry, pop it open, and you have wonderfully tender meat all ready to add to your recipes
2. It saves on freezer space. We have two freezers out in our barn, but they are ALWAYS too full, no matter what I do. Anytime I can store food at room temperature, it’s a huge plus for me.
3. It’s a smart preparedness measure. Lest you be stuck eating dry cereal and crackers if your power goes out…
4. It tastes darn good. Really! Home canned meat is tender, juicy, and can be seasoned however you like.

A Super-Duper Very Important Warning

You must, must, must use a pressure canner if you plan on canning meat– no exceptions. Since meat is a low-acid food, a regular boiling-water canner will not be able to heat it at a high enough temp to make it safe for storage. I know pressure canners may seem intimidating at first, but they are actually simpler than you think. I have a full pressure canning tutorial here. It’ll walk you through the process, and teach you how to pressure can without blowing up your house (always a good thing).

How to Can Meat

(Hot Pack Method)

• Beef, venison, elk, or pork
• Salt (optional)
• Water
• Canning jars, lids, and rings (quarts or pints are fine)
• A pressure canner

Trim the meat to remove excess fat and gristle. (I usually try to do this when the meat is half-frozen. It makes the trimming much easier)
Slice into strips against the grain, and then cut into roughly 1″ cubes (just eyeball it– no need to be exact).

Place the cubes into a large stockpot and brown thoroughly on all sides. If your meat is especially lean, you may need to add a bit of fat (such as bacon grease, lard, or coconut oil) to the pan to prevent stickage. (Yes, that’s a word)
The goal here is to simply brown the cubes— you don’t need to cook them all the way through.
 Place the browned meat cubes into clean glass jars, leaving 1″ headspace. If using quart jars, add 1 teaspoon of salt. If using pint jars, add 1/2 teaspoon of salt.

Pour water (how much you need will depend on how many jars you are canning) into the pot you used to brown the meat, and bring it to a boil. This will capture all the lovely bits from the bottom of the pot and create extra flavor in your finished product.
Ladle the boiling water over the meat in the jars, leaving 1″ headspace.
Wipe the rims, adjust the lids/rings, and process in a steam pressure canner as follows:

• Pints: 75 minutes
• Quarts: 90 minutes

Use 10 pounds of pressure, UNLESS you are 1,000 feet or more above sea level. If that is the case, increase to 15 pounds of pressure.

Kitchen Notes:

• I don’t have exact amounts for this recipe, because it just depends on what you have available. You can either can your meat immediately after butchering, or save back several of the tougher cuts to can later.
• The salt is entirely optional and only added for flavor, not for any preservation benefits.
• Add your melt-in-your-mouth canned meat to soups, stews, casseroles, skillets suppers, or just warm it up and eat it out of the jar.
• It’s also possible to can ground meat, soups, and stews. Those tutorials will be coming soon!

Author: The Prairie Homestead

 

Ingredients

• Beef, venison, elk, or pork
• Salt (optional)
• Water
• Canning jars, lids, and rings (quarts or pints are fine)
• A pressure canner

Instructions

1. Trim the meat to remove excess fat and gristle. (I usually try to do this when the meat is half-frozen. It makes the trimming much easier)
2. Slice into strips against the grain, and then cut into roughly 1" cubes (just eyeball it-- no need to be exact).
3. how to can beef, venison, or elk with a pressure canner for fork-tender meat!
4. Place the cubes into a large stockpot and brown thoroughly on all sides. If your meat is especially lean, you may need to add a bit of fat (such as bacon grease, lard, or coconut oil) to the pan to prevent stickage. (Yes, that's a word)
5. The goal here is to simply brown the cubes--- you don't need to cook them all the way through.
6. how to can beef, venison, or elk with a pressure canner for fork-tender meat!
7. Place the browned meat cubes into clean glass jars, leaving 1" headspace. If using quart jars, add 1 teaspoon of salt. If using pint jars, add ½ teaspoon of salt.
8. how to can beef, venison, or elk with a pressure canner for fork-tender meat!
9. Pour water (how much you need will depend on how many jars you are canning) into the pot you used to brown the meat, and bring it to a boil. This will capture all the lovely bits from the bottom of the pot and create extra flavor in your finished product.
10. Ladle the boiling water over the meat in the jars, leaving 1" headspace.
11. Wipe the rims, adjust the lids/rings, and process in a steam pressure canner as follows:
12. Pints: 75 minutes
13. Quarts: 90 minutes
14. Use 10 pounds of pressure, UNLESS you are 1,000 feet or more above sea level. If that is the case, increase to 15 pounds of pressure.

from:  http://www.theprairiehomestead.com/2015/01/canning-meat.html

52 Wild Plants You Can Eat

Foraging: 52 Wild Plants You Can Eat

Jun 14 • Articles, Fruit, Permaculture, Vegetables • 19114 Views • Comments Off

Here are a few common North American goodies that are safe to eat if you find yourself stuck in the wild:

Blackberries:

Many wild berries are not safe to eat, it’s best to stay away from them. But wild blackberries are 100% safe to eat and easy to recognize. They have red branches that have long thorns similar to a rose, the green leaves are wide and jagged. They are best to find in the spring when their white flowers bloom, they are clustered all around the bush and their flowers have 5 points. The berries ripen around August to September.
Dandelions:

The easiest to recognize is the dandelion, in the spring they show their bright yellow buds. You can eat the entire thing raw or cook them to take away the bitterness, usually in the spring they are less bitter. They are packed with Vitamin A and Vitamin C, and beta carotene.
Asparagus:

The vegetable that makes your pee smell funny grows in the wild in most of Europe and parts of North Africa, West Asia, and North America. Wild asparagus has a much thinner stalk than the grocery-store variety. 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.
Elderberries:

An elderberry shrub can grow easily grow about 10 feet and yield tons of food, their leaf structure is usually 7 main leaves on a long stretched out stem, the leaves are long and round and the leaves themselves have jagged edges. These are easiest to identify in the spring as they blossom white clustered flowers that resembles an umbrella. Mark the spot and harvest the berries when they’re ripe around September.
Elderberries are known for their flu and cold healing properties, you can make jelly from them and are very sweet and delicious.
Gooseberries:

These are also common in the woods in northern Missouri, the branches are grey and have long red thorns, and the leaves are bright green and have 5 points, they have rounded edges and look similar to the shape of a maple leaf. The flowers in the spring are very odd looking, they are bright red and hang down, the berries ripen around late May early June.
Mulberries:

Mulberry leaves have two types, one spade shape and a 5 fingered leaf. Both have pointed edges.
Pine:

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.
Kudzu:

Pretty much the entire plant is edible and is also known for medicinal values. The leaves can be eaten raw, steam or boiled. The root can be eaten as well. (like all herbs, pregnant women and breast-feeding woman should consult a physician first before use)
Daylily:

You can find this plant in many parts of the country, These are not tigerlilies or easterlilies (which are toxic), a daylily is completely safe to eat. Daylilies have bright orange flowers that come straight out of the ground, their main stock/stem has no leaves so that’s your confirmation that it’s a day lily, if you see an orange six-petal flower like this one that has a bear stem (no leaves) it’s a daylily. You can eat them whole or cook them or put them in salads.
Pecans:

The trees mature around 20-30 ft, some can grow up to 100 ft tall. The leaves are bright green and long, smooth edges and the pecans themselves are grown in green pods and when ripe the pods open and the seeds fall to the ground.
Hazelnuts:

Hazelnut trees are short and tend to be around 12-20 ft tall, the leaves are bright green and have pointed edges, the hazelnuts themselves grown in long strands of pods and generally ripen by September and October.
Walnuts:

Walnut trees are the most recognizable and the tallest nut tree in North America, they can range from 30-130 feet tall. The leaf structure is very similar to the pecan, the leaves are spear like and grow on a long stem 6-8 leaves on both sides. The leaves edges are smooth and green. The walnuts tend to grow in clusters and ripen in the fall.

[Related article: Study: Walnuts Reduce Diabetes Risk By Almost 25 Percent ]

Acorns:

Acorns can tend to be bitter, they are highly recognizable as well, they should be eaten cooked and a limited amount.
Hickory Nuts:

Hickory nut trees can grow about 50-60 ft tall, their green leaves are spear like and can grow very large, they have pointed edges. The hickory nut is round and ten to ripen in September or October.
Cattail:

Known as cattails or punks in North America and bulrush and reedmace in England, the typha genus of plants is usually found near the edges of freshwater wetlands. Cattails were a staple in the diet of many Native American tribes. Most of a cattail is edible. You can boil or eat raw the rootstock, or rhizomes, of the plant. The rootstock is usually found underground. Make sure to wash off all the mud. The best part of the stem is near the bottom where the plant is mainly white. Either boil or eat the stem raw. Boil the leaves like you would spinach.
Garlic Mustard:

Edible parts: Flowers, leaves, roots and seeds. Leaves can be eaten in any season, when the weather gets hot, the leaves will have a taste bitter. Flowers can be chopped and tossed into salads. The roots can be collected in early spring and again in late fall, when no flower stalks are present. Garlic mustard roots taste very spicy somewhat like horseradish…. yummy! In the fall the seed can be collected and eaten.
Chickweed:

These usually appear May and July, you can eat the leaves raw or boiled, they’re high in vitamins and minerals! (pregnant women and breast-feeding woman should consult a physician first before use)
Herb Robert

Edible parts: The entire plant. Fresh leaves can be used in salads or to make tea. The flower, leaves and root can be dried and stored using it later as a tea or herbs as a nutrient booster. Rubbing fresh leaves on the skin is known to repel mosquitoes, and the entire plant repels rabbits and deer which would compliment and protect your garden. (like all herbs, pregnant women and breast-feeding woman should consult a physician first before use)
Beach Lovage:

Use the leaves raw in salads or salsas, or cooked in soups, with rice, or in mixed cooked greens. Beach lovage can have a strong flavor and is best used as a seasoning, like parsley, rather than eaten on its own.  Beach lovage tastes best before flowers appear, and is also called Scotch lovage, sea lovage, wild celery, and petrushki.
Plantain:

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.
Garlic Grass:

Garlic grass (Allium vineale or wild garlic) is an herbal treat often found lurking in fields, pastures, forests and disturbed soil. It resembles cultivated garlic or spring onions, but the shoots are often very thin. Use it in sandwiches, salads, pesto or chopped on main courses like scallions.
Watercress:

Cresses (Garden cress, water cress, rock cress, pepper cress) are leafy greens long cultivated in much of Northern Europe. They have a spicy tang and are great in salads, sandwiches, and soups.
Lamb’s Quarters:

Use the leaves raw in salads, or cooked in soups, in mixed cooked greens, or in any dish that calls for cooking greens.  Lamb’s Quarters are susceptible to leaf miners; be careful to harvest plants that are not infested.  Although Lamb’s Quarters are best before the flowers appear, if the fresh young tips are continuously harvested, lamb’s quarters can be eaten all summer.  Lamb’s Quarters is also called Pigweed, Fat Hen, and Goosefoot.
Goose Tongue:

Use the young leaves raw in salads, or cooked in soups, in mixed cooked greens, or in any dish that calls for cooking greens.  Goosetongue is best in spring and early summer, before the flowers appear.  Goosetongue can be confused with poisonous Arrowgrass, so careful identification is essential. Goosetongue is also called Seashore Plantain.
Pigweed:

Edible parts: The whole plant – leaves, roots, stem, seeds. The Amaranth seed is small and very nutritious and easy to harvest, the seed grain is used to make flour for baking uses. Roasting the seeds can enhance the flavor, also you can sprout the raw seeds using them in salads, and in sandwiches, etc. Young leaves can be eaten raw or cooked like spinach, sautéed, etc. Fresh or dried pigweed leaves can be used to make tea.
Monkey Flower:

Use the leaves raw in salads, or cooked in soups, mixed cooked greens, or any dish that calls for cooking greens.  Monkey flower is best before the flowers appear, although the flowers are also edible and are good in salads or as a garnish.
“Self-Heal” Prunella vulgaris:

Edible parts: 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)
Mallow Malva neglecta:

Edible parts:All parts of the mallow plant are edible — the leaves, the stems, the flowers, the seeds, and the roots (it’s from the roots that cousin Althaea gives the sap that was used for marshmallows). Because it’s a weed that grows plentifully in neglected areas, mallows have been used throughout history as a survival food during times of crop failure or war. Mallows are high in mucilage, a sticky substance that gives them a slightly slimy texture, similar to okra, great in soups. Mallow has a nice pleasant nutty flavor. One of the most popular uses of mallows is as a salad green. (like all herbs, pregnant women and breast-feeding woman should consult a physician first before use)
Miner’s Lettuce:

Parts: Flowers, Leaves, Root. Leaves can be eaten raw or cooked. A fairly bland flavor with a mucilaginous texture, it is quite nice in a salad. The young leaves are best, older leaves can turn bitter especially in the summer and if the plant is growing in a hot dry position. Although individual leaves are fairly small, they are produced in abundance and are easily picked. Stalks and flowers can be eaten raw. A nice addition to the salad bowl. Bulb also can be eaten raw. Although very small and labor-intensive to harvest, the boiled and peeled root has the flavor of chestnuts. Another report says that the plant has a fibrous root system so this report seems to be erroneous.
Sweet Rocket (Hesperis matronalis)

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.
Wild Bee Balm:

Edible parts: Leaves boiled for tea, used for seasoning, chewed raw or dried; flowers edible. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute.
Mallow:

Mallow is a soft tasty leaf good in fresh salads. Use it like lettuce and other leafy greens. You may find the smaller younger leaves a tad more tender. Toss in salads, or cook as you would other tender greens like spinach. The larger leave can be used for stuffing, like grape leaves. The seed pods are also edible while green and soft before they harden, later turning woody and brown. I hear they can be cooked like a vegetable. I’ve harvested and eaten them raw, and want to try steaming, pickling, fermenting, and preparing like ocra.
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.
Milk Thistle:

Milk thistle is most commonly sought for its medicial properties of preventing and repairing liver damage. But most parts of the plants are also edible and tasty. Until recently, it was commonly cultivated in Eurpoean vegetable gardens. Leaves can be de-spined for use as salad greens or sautéed like collard greens; water-soaked stems prepared like asparugus; roots boiled or baked; flower pods used like artichoke heads.

[Related: Health Benefits of Milk Thistle ]

Prickly Pear Cactus:

Found in the deserts of North America, the prickly pear cactus is a very tasty and nutritional plant that can help you survive the next time you’re stranded in the desert. The fruit of the prickly pear cactus looks like a red or purplish pear. Hence the name. 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.
Mullein Verbascum thapsus:

Edible parts: Leaves and flowers. The flowers are fragrant and taste sweet, the leaves are not fragrant and taste slightly bitter. This plant is best known for a good cup of tea and can be consumed as a regular beverage. Containing vitamins B2, B5, B12, and D, choline, hesperidin, para amino benzoic acid, magnesium, and sulfur, but mullein tea is primarily valued as an effective treatment for coughs and lung disorders.
Wild Grape Vine:

Edible parts: Grapes and leaves. The ripe grape can be eaten but tastes better after the first frost. Juicing the grapes or making wine is most common. The leaves are also edible. A nutritional Mediterranean dish called “dolmades”, made from grape leaves are stuffed with rice, meat and spices. The leaves can be blanched and frozen for use throughout the winter months.

[Related article: Grape Seed Extract Outperforms Chemo in Killing Advanced Cancer Cells ]

Yellow Rocket:

It tends to grow in damp places such as hedges, stream banks and waysides and comes into flower from May to August. Yellow Rocket was cultivated in England as an early salad vegetable. It makes a wonderful salad green when young and the greens are also an excellent vegetable if treated kindly. Lightly steam or gently sweat in butter until just wilted. The unopened inflorescences can also be picked and steamed like broccoli.
Purslane:

While considered an obnoxious weed in the United States, purslane can provide much needed vitamins and minerals in a wilderness survival situation. Ghandi actually 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.
Wild Black Cherry:

Wild black cherries are edible, but you shouldn’t eat a lot of them raw, only use the cherries that are still on the branches and are deep black in color, not red. If you see cherries on the ground leave them alone, when cherries wilt they contain a lot of cyanide. It’s only best eaten when cooked, it negates or destroys the cyanide.

[Related article: Cherry Smoothies To Combat Arthritis ]

Sheep Sorrel:

Sheep sorrel is native to Europe and Asia but has been naturalized in North America. It’s a 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. (don’t take in large amounts, pregnant and breast-feeding women consult your physician before use)

Wild Mustard:

Wild mustard is found in the wild in many parts of the world. It blooms between February and March. You can eat all parts of the plant- seeds, flowers, and leaves.

Wood Sorrel:

You’ll find wood sorrel in all parts of the world; species diversity is particularly rich in South America. The flowers can range from white to bright yellow and its greenery are clovers. Humans have used wood sorrel for food and medicine for millennia. The Kiowa Indians chewed on wood sorrel to alleviate thirst, and the Cherokee ate the plant to cure mouth sores. The leaves are a great source of vitamin C. The roots of the wood sorrel can be boiled. They’re starchy and taste a bit like a potato.

Fiddleheads:

The term “fiddleheads” refers to the unfurling young sprouts of ferns. Although many species of ferns are edible as fiddleheads, Ostrich Ferns are the best. They are edible only in their early growth phase first thing in the spring.

Blueberries:

Blueberries are familiar to most people in Canada and the USA. They do grow wild in many places, and the blue berries are delicious when ripe. The flowers are said to be edible as well.

Jerusalem Artichoke:

Jerusalem Artichokes have small tubers on the roots that are delicious. It is a native plant, with a very misleading name. It is not at all related to artichokes, nor does it grow in Jerusalem.

Mayapple:

Large deeply cut leaves. Single large white flower under the leaves. Single yellow fruit. One of the first plants to come up in the spring. They are found in the forest, their fruit is covered by their large leaves. The ripe fruits are edible. CAUTION: Do not eat the fruit until it is ripe. Ripe fruits are yellow and soft. Unripe fruits are greenish and not soft. They are slightly poisonous when unripe: green fruits are strongly cathartic. Mayapples are among the first plants to come up in the spring.

Trout Lily:

Also known as dogtooth violet, adder’s tongue, these bright yellow flowers are the first to bloom in the spring, they have small pointy leaves. They are found in the forests, they are edible raw.

Wild Leeks:

Wild Leeks are onion-like plants that grow in the deep woods. They come up in the spring, usually before much of anything else has come up.
The leaves and bulbs are edible. Please only collect when abundant, and then only collect scattered patches or individual plants. Ill effects may be experienced by some people if large amounts are eaten. If they don’t smell like onions, they aren’t wild leeks.

Black Locust Flowers:

Black Locust is native to the Appalachian Mountain area, and is considered an invasive tree in other places. It grows quickly, and often in clusters, crowding out native vegetation and aggressively invading fields. The roots alter the nitrogen content of the soil. Most parts of the tree are toxic, causing digestive system problems. It is only the flowers that we gather and consume.

Violets:

Along the fringes of my lawn in the shady areas are violets-several varieties. Violets are cultivated in France for perfume. This is an incredible edible. The leaves are high in vitamin C and A. I use both the leaves and flowers in salads. Keep in mind that late season plants without flowers may be confused with inedible greens. Play it safe. Forage this plant only when it is in bloom.

Wild Onions:

Wild onions and wild chives grow in fields or disturbed land. Relocate chives to your yard. It will come up faithfully year after year. The whole plant may be chopped into salads, soups, chili and stews. Likewise for wild garlic if you are lucky enough to find this elusive plant. There is some evidence that eating wild onions, wild garlic or wild chives may reduce blood pressure and lower blood sugar.

Source: Suntactics

 

from:  http://www.realfarmacy.com/foraging-52-wild-plants-you-can-eat/