Food From The Forest - Book #1

by Master Nicholas Chase

All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Copyright © 2012 Black Moon Media Publishing

Table of Contents

1. Preface

2. Introduction

3. A Method For Testing Wild Plants

4. Favorite Flowers

5. Wild Essentials

6. Edible Extras

7. Succulent Berries

8. Savory Nuts

9. Prologue

10. About The Author

1. Preface

It is my belief that learning more about nature and the world around us can expand and enrich our lives. This may include developing a working knowledge of edible wild plants. However, this book is not meant to be a "how to" reference guide for anyone wishing to acquire that knowledge. The author and publisher of this book, believe that the information contained in this work, to be correct and accurate at the time of publishing.

We do not recommend any experimentation by the reader or readers and we must caution, that many wild plants can be poisonous and harmful. Eating un-cooked or cooked, wrongly identified wild plants, CAN BE FATAL. If you are ever in doubt, do not eat the plant!

DISCLAIMER: Neither the author or publishers can or do accept any legal responsibility or liability for any errors, omissions or mistaken identification of plants or information contained in this work. If the reader decides to eat wild plants,  they do so at their own risk and assume all legal responsibility and legal liability. This book is for entertainment and informational purposes only!

2. Introduction

I remember as a child picking fresh huckleberries in the woods, while on camping trips  with my family. The tart, sweet taste was pleasant and the experience of picking fruit off bushes while in the woods, was enjoyable. Perhaps that first sparked my interest in edible wild food?

In the 1960's a Texan by the name of Euell Gibbons, wrote a book on the subject of edible wild foods, called "Stalking The Wild Asparagus." He appeared on various television shows plugging his book, including "The Tonight Show" starring Johnny Carson. That is where I first saw Mister Gibbons talking about the benefits of eating wild food. This further developed my interest in "Food From The Forest.

In the 1970's my then brother in law, a marine biologist, introduced me to several edible wild plants. These included Pigweed, Fiddleheads and Labrador Tea.

It wasn't until sometime after I became involved in the martial arts in the 1980's, that I started to understand the wisdom of learning about wild plants for use as food in emergency situations, as well as for medicinal purposes. After hurricane Katrina in 2005 which devastated New Orleans and the recent Hurricane Sandy that severely damaged sections of New Jersey, it is clear that disasters can happen anytime and any place.

In such situations, the wisdom and benefits of having a working knowledge of edible wild plants as an emergency source of sustenance, is indisputable. That is why I decided to write this book, the first in a series.

This work can be used as a stand alone resource, for those with a passing interest in wild, edible plants and a more integrated way of living with nature, or it can be viewed as one of several resources, for those interested in taking a more comprehensive approach in preparation for surviving an unexpected disaster.

However, if you are only interested in learning about edible "Food From The Forest" and "Medicinal Wild Plants From The Forest," the first four books in the series should provide all that you will need.

It is my sincere belief that everyone can gain from learning more about the bountiful abundance and benefits of living a more natural life. This first book details and illustrates twenty eight common plants found out in nature. Some will be known to you, while others will be more unfamiliar. I hope you enjoy "Food From The Forest."

Sincerely -Nicholas J. Chase.

3. A Method For Testing Wild Plants

This is the best procedure that I know for testing a wild plant to determine if it is edible, "before eating it."

1) Look at the plant. Visually inspect it. Avoid any plant that is          either, slimy, withered, rotting, mouldy or infested with worms.

2) Smell the plant. If you detect any aroma of peaches or bitter almonds, "do not eat this plant." Either scent may indicate the presence of hydrocyanic acid which is poisonous.

3) Rub or squeeze the juice of the plant onto any area where the skin is exceptionally sensitive, such as the elbow crease or arm pit. If any irritation is felt, or either a rash or swelling appears, avoid the plant.

4) Taste the plant. Place a tiny portion of the plant on your mouth, on your tongue or lips, under your tongue or inside your cheek. Wait at least five or more seconds. If, while using this method, you decide to chew the plant "do not swallow." If any unpleasant reaction takes place, such as stinging or burning, avoid the plant. Any dry, sharp, burning or stinging sensation can indicate the presence of oxalic acid which is toxic. Avoid such plants.

5) If the plant passes all of the above tests, then you may eat a very small portion. You must wait at least five hours without eating or drinking anything else during this time! If after the five hours has passed and you have not experienced any adverse reaction such as abdominal pain, cramps, nausea or vomiting, the plant is most likely safe to eat.

6) In the beginning, only ingest small amounts of a wild plant, in order to allow your digestive system to become accustomed to this new plant.

4. Favorite Flowers

FAVORITE FLOWERS

Flowering plants can do more than just catch our eye and enrich our time exploring in nature. There are many flowering plants that can feed us as well. Apart from their obvious beauty, the blossoms can also offer us a means of easy identification.

CLOVER

Clover is a perennial plant that is easily recognizable with its, three oval shaped leaflets and rounded flower heads. Probably because of their rarity, finding a four leaflet Clover is thought to be lucky.

Clover blossoms late spring or early Summer. The pretty flowers are a  favorite of bumblebees, so be careful if you are harvesting them!

The blossoms can range anywhere from white to pink or almost red in color.

Some Clovers were imported from Europe to North America, while others originally came from Eurasia. Clover is found in fields, pastures, meadows and vacant lots. It can also be seen on lawns, in parks and growing along roadsides.

Clover

Both the leaves and the new flower heads can be eaten. Fresh leaves and flowers can be used in salads after soaking in salted water for a time. The dried leaves and flower heads can be made into tea, or boiled or steamed and eaten as a cooked green. The dried flower heads and seeds can be ground into flour.

I haven't tried the tea version of Clover yet, but as a cooked green, it is quiet tasty. I prefer the flower heads to the leaves for taste, but

both are palatable.

WARNING - Do not eat Clover in large quantities. Only eat fresh clover and avoid old clover with brown flower heads or leaves. Pregnant or nursing women should not eat clover at all.

WILD ROSES

Roses hold a place of high esteem in Western society and are perhaps the most popular flower going. There are a myriad of  different varieties, shapes and colors. Their fragrance is lovely and they are edible!

The flower of the Rose varies in color, from white to yellow, from pink and red to orange, orange yellow and lavender. the branches are covered with sharp pointed thorns and should be approached with caution.

Roses are found growing in gardens and in the wild in Asia, North America, Europe and Northern Africa. Look for them in Alaska, Canada, the continental US, India and the Philippines. Of the approximately 125 species, 95 are from Asia, 18 are American and the remaining 12 are divided up between Europe and North Africa.

Wild Rose

Wild Roses can be located in wooded areas and parks, clearings and open spaces and along roadsides. The are found throughout Canada and the US. Wild Roses have small saw toothed leaflets, large fragrant pink petals and scarlet orange red seed pods called Rose hips which are full of vitamin C. Wild Roses flower in Summer and the Rose hips appear in late Summer or early Fall.

The Rose hips can be eaten raw after the seeds are removed or cooked and used as jam. The fragrant petals can be used in tea or fresh as a garnish for salad.

Wild Rose Hips

I don't particularly like the taste of raw Rose hips, however I was pleasantly surprised by the taste of fresh Rose petals. They taste the way they smell!

WARNING - Do not eat Roses from gardens or a flower shop. They may be covered in pesticides and other toxins.

TRILLIUM

Trilliums are a perennial plant related to Lilies. A single three lobed flower, perches atop a whorl of three evergreen colored leaves. An exception to that rule, is a variety of Trillium Grandiflorum, with multiple petals, called a Doubled Trillium. Typically, the plants grow from  eight to twelve inches tall.

The plant flowers from late April to early June, depending on the region. The lovely flowers range from white, pink and red, to blue and purple. They are the official flower of the province of Ontario in Canada and the state wild flower of Ohio in the US.

Trilliums like to grow in neutral or slightly acidic soil and shady, moist woodlands, especially beech or maple forested areas. They can be found in Eastern North America  and as far West as Vancouver Island on the West coast of British Columbia.

White Trillium

Before the plant flowers, the very young leaves are edible and can be eaten raw in salads or boiled or fried as a cooked green.

WARNING - Some Trilliums are thought of as a threatened species. As a result, they are  considered endangered. They should not be harvested unless you are lost and starving!

Purple Trillium

DANDELION

Dandelions are a perennial plant with a long, thick tap root and bitter, white, milky sap. The basal leaves are wrinkled and ragged looking. The number of plants growing in one area, their bright yellow flowers, and white, fluff containing seeds in the Fall, make dandelions hard to miss.

In more temperate areas, the Dandelion can bloom all year around. In cooler temperatures, the plant goes dormant during the winter.

Originally from Europe, Dandelions now proliferate in North America. They can be found growing in Alaska and South down to New Mexico. They grow in parks, vacant lots, roadsides and on lawns everywhere.

Dandelion

The plant is rich in vitamins A, E and C, B complex and the minerals Iron, potassium and calcium. The roots can be gathered from spring to fall. After peeling them, boil them in water, with a pinch of baking soda. Change the water at least twice.

The young leaves can be eaten raw, or cooked as a pot herb or added to soups and stews. Older leaves are biter, but once the mid-vein is removed from the leaflets, they can be boiled in several changes of water.

The one time I tried Dandelion leaves, even though I changed the water several times, they were very biter to the taste and unpleasant. I haven't tried them since.

5. Wild Essentials

WILD ESSENTIALS

I refer to this chapter as Wild Essentials because all of the plants in it grow abundantly and are easily recognizable. Knowledge of just one of these plants as a wild food source, might very well save a lost hikers life!

CATTAILS

Cattails are one of my favorite wild foods. Because of their abundance, easy to recognize brown, oval shaped top and their numerous uses as wilderness food. If you don't mind getting a little wet and muddy gathering them, Cattails certainly qualify as a wild essential!

Cattails stand between five and ten feet in height and are simple to spot. With their long, slender stems topped by a cylindrical brown colored head, and long blade like leaves, they quite literally stand out amongst the other neighboring plants.

Cattails develop new shoots and pollen in Spring. They flower in May and June. Once the female flowers are pollinated, they become the familiar cylindrical, cigar shaped objects topping the long slender leaf stalks. Once the plant is pollinated, the male part withers and dies.

Species of the Cattail plant are found throughout Canada and the US, as well as Great Britain, the Philippines, New Zealand and Australia, where it is thought of as an obnoxious weed! Cattails grow on the edge of lakes and ponds, along the banks of slow, meandering streams and in ditches, wetlands and marshes. Two of the most common species in North America are typha latifolia or the Common Cattail and typha angustifolia, the Narrow Leafed Cattail.

As a wild food source, Cattails have a myriad of uses. In Spring, the early flower spikes and new shoots can be gathered, along with the golden, yellow pollen. The young shoots can be peeled and eaten raw, cooked for a few minutes in boiling water, or pickled in hot, white vinegar. The starchy base of the young shoots can be dug out of the mud, cleaned and then cooked in the same manner as a potato. The immature, green flower spikes can be boiled and eaten as a unique, tasty pot herb.

In Spring the young Cattail leaf stalks can be eaten, once the leaves have been stripped away, and the outer stalk peeled away to reveal the soft inner core. They can be eaten raw or cooked like asparagus or steamed like celery.

Cattails

The amber colored pollen can be gathered in summer, and mixed with wheat flower to produce a pancake mix, rich in protein, or once dried completely, put away for later use.

The rhizomes or laterally growing rootstalks can be gathered in late fall or winter, cleaned, peeled and pounded into flour.

I have eaten the raw Cattail leaf stalk core and although they have been described as tasting like celery, I find them to be uniquely Cattail in nature!

WARNING - young Cattail shoots can be confused with Calamus and poisonous Iris and Daffodil plants. Be very careful. Avoid collecting Cattails that are growing in or near water that is stagnant or that may be polluted.

PINE TREE

I believe that Euell Gibbons used to say, "Many parts of the Pine Tree are edible." At the time, I thought that sounded ridiculous. But, as it turns out, Mister Gibbons was right!

Mature Pine Trees tower above the ground, reaching a lofty average height, of forty to sixty feet. The cone bearing evergreen trees are covered with narrow needle like leaves. When crushed the needles have a distinctive turpentine smell.

Pines are native to the Northern Hemisphere, but have been introduced into many temperate and subtropical areas of the world. They can be found in parks and forests throughout Canada, the US and Europe.

Pine Branch With Cones

Male Pine cones are small and produce pollen. Female cones are bigger and hold seeds commonly referred to as Pine nuts. Pine nuts are ripe for gathering in the fall. This varies depending on the geographic area where the trees are located. Only closed Pine cones bare seeds. Once the cone is opened, the seeds are already gone.

The tasty Pine nuts can be collected when the cones are still closed. Once the nuts have been harvested, they can be roasted and eaten, or put in salads.

Pine Nuts

When the new and tender shoots have had their needles removed, they can be boiled and added to syrup, to make candy. Immature male cones can be boiled and eaten and the inner bark of the Pine Tree can be dried and pounded into flour. The young needles can be placed in hot boiled water to produce tea.

The idea of drinking Pine needle tea, which is rich in vitamins A and C, but has a slight turpentine smell and taste, didn't excite me too much. To my surprise, I found the tea quiet mild, soothing and relaxing.

An Open Pine Cone

FIREWEED

When in bloom, Epilobium Angustifolium or Fireweed, a perennial herb, is easy to detect. It's narrow, lance shaped leaves growing alternately along a reddish stem, topped by clusters of pinkish purple colored flower heads, make it a natural standout.

Fireweed blooms between the first and last frost, which varies from one geographic location to another. It can grow anywhere from five to ten feet tall and even higher. The pink to magenta four petaled flowers, grow in attractive, bright, terminal clusters.

Fireweed grows in slightly acidic soil and is a native of the temperate Northern Hemisphere. It can be found growing in Alaska, Canada, the continental US and Great Britain, in river beds, along roadsides, in pastures and in parks. Fireweed gets it's common name from it's habit of showing up in abundant groups on land that has recently been burned over for clearing, or after a natural wildfire.

In Spring, the young leaves and unopened buds can be cooked or used fresh in salads. The pith from the stems can be used to thicken soup and stew. A mild tea can be made from new leaves. Fresh flower petals can be used as a colorful garnish in salads or candied, while the flower bud clusters can be cooked and eaten like a vegetable.

Fireweed is one of my favorite wild food sources. The fact that it is easy to recognize, it's palatable taste and it's multitude of uses, puts Fireweed high up on my list.

Fireweed

WARNING - Do not confuse young Fireweed shoots with the Lily plant, which may be poisonous. Fireweed may be mildly laxative.

STINGING NETTLE

Stinging Nettles or urtica duioica, a herbaceous perennial plant, has jagged edged, spear or blade shaped leaves around hollow, four sided stems. It grows between three to seven feet tall. The plant has bright yellow rhizomes, or laterally growing roots.

The Stinging Nettle plant blooms between June and September, producing clusters of tiny green flowers. True to it's name, the plant is armed with needle like stinging hairs called trichomes. Accidentally coming in contact with the plant can result in becoming the recipient of a painful sting. I have read that rubbing crushed jewel weed stems over the affected area can alleviate the symptoms.

The plant grows in moist soil and can proliferate in areas that have a high annual rainfall. This explains why it can be found in abundance in the Pacific Northwest! It prospers in waste areas, along roadsides, and in woods and parks. Stinging Nettles grow in North America, Asia, Northern Europe and parts of North Africa.

Stinging Nettle leaves can be used as a cooked green, or added to soups and stews. The young leaves can be boiled for a few minutes to make tea. Add sugar and lemon to improve the taste. Soaking in water or cooking removes the plants stinging properties.

As a child, I remember seriously trying to avoid this plant in order to

escape being stung. Little did I realize back then, that the plant was edible and good source of Vitamins A,C and the  mineral iron, as well as protein.

Stinging Nettles

WARNING - After the plant flowers and seeds, it produces a gritty substance called cystolith which may irritate the urinary tract. Stinging Nettle should not be used by anyone suffering from diabetes, or pregnant women. Always wear gloves when harvesting this plant.

PINEAPPLE WEED

Pineapple Weed grows from two to sixteen inches in height. It is characterized by having feathery looking green leaves and stems topped with pale, greenish yellow, cone shaped flower heads.

When crushed between the fingers, the flower heads produce the delicate scent of pineapple, hence the plants common name.

Pineapple Weed can be seen flourishing on disturbed ground, along roadsides, sidewalks and pathways and in parks. Originally from Eurasia, the plant can now be found from the Yukon and Northwest Territories and down South all the way to New Mexico.

Pineapple flower heads can be steeped to make a pale amber, pineapple scented tea. From my experience, it is quite soothing and excellent to taste. they can also be picked fresh and used for salads, or just to nibble on, but they may taste bitter.

Pineapple Weed

WARNING - Individuals with allergic reactions to plants in the Aster family, should avoid eating Pineapple Weed.

WILD MINT

Wild Mint is a herbaceous perennial plant, that stands between one feet to four feet tall. It's twin spear shaped leaves, are coarsely serrated along their edges. When crushed, the fresh leaves produce the refreshing, invigorating Mint scent that we are all so familiar with.

The pretty, pale purple, mauve, white or pink flowers, emanate from the plants stem and can be seen blooming from July to September.

Wild Mint is found in cool, moist, shady soil, in woods and growing around ponds and along lake shores. Various species of the plant can be found in Canada and the US in North America, Western Central Asia and Europe.

Fresh Mint leaves can be used in salads or as a garnish in cold drinks, or chopped fine and added to cooked vegetables. They can also be cooked and used as jelly, syrup or as a relaxing, delicious tea.

Wild Mint

WILD GRAPES

Wild Grapes are easily recognized with their high climbing, twisting vines and snaking tendrils. Their broad, heart shaped, palmate leaves have coarse, serrated edges.

The plant blooms from May to July, producing tiny, green flowers. It grows clusters of fruit in the Fall, which can range from pale green and amber, to purple or purple black in color.

Original natives of the mediterranean region, various species of Wild Grapes are now found in Canada and the Us, South America, Australia and New Zealand, Europe Asia and the Middle East. The plant can be found thriving in wooded thickets, open fields and in parks.

Wild Grape Vine

The fruit of the Wild Grape, which is an excellent source for pectin,  can be picked in the Fall and eaten fresh, or cooked and made into syrup, jams and jellies. The young leaves can be cooked as a pot herb, or used to roll a mixture of rice and minced meat in and then baked.

I remember a few years ago, coming across a Wild Grape plant growing in a park. I picked one of the green Grapes and ate it. It was tart to the point of being almost bitter, but still edible raw. In the wild, it would have been a treat!

Purple Grapes

6. Edible Extras

EDIBLE EXTRAS

In my mind, Edible Extras differ from Wild essentials, in that they are in some cases, less easy to recognize and in other cases, have less uses than the Wild Essentials. They are still in my opinion, good food sources and therefore, worthy of mention.

MOUNTAIN ASH

Mountain Ashes, also called Rowan, are either small perennial trees or large perennial shrubs, depending on how you look at it. Certain species can stand up to forty feet in height. The ones in my area are probably closer from ten to twenty feet tall. They have eleven to seventeen, toothed, compound narrow leaflets and grayish colored bark.

Mountain Ash blooms in May and June, producing large, flat terminal groups of up to two hundred and fifty, creamy white, five petaled flowers. In August or September the plant yields clusters of orange to red mealy berries, rich in pectin.

Various species of Mountain Ash are located in North America, Great Britain, Europe and Parts of Asia.The plant likes cool, moist soil and is found growing in woods, open areas and parks.

The Mountain Ash or Rowan berries are best picked after the first frost. They can be cooked and used in jams and jellies. They can also be used to make wine!

Mountain Ash

WARNING - The fruit may be slightly toxic and should be cooked to neutralize any parascorbic acid or cyanide related compounds.

GREEN AMARANTH

Amaranth stands between six inches, to two feet tall or more, depending on the amaranth species. They have dull green, spade or spear like leaves and small greenish, inflorescence flower clusters, that look like catkins in appearance.

The tiny flowers bloom between late Summer and early Fall. Harvest new leaves in late Spring to Fall and collect the small, black seeds in late Fall or early Winter.

Various species of Amaranth can be found in Canada and the Us, Mexico, Europe, India and Asia. They grow on disturbed earth  in waste areas, fields, along roadsides and in gardens and parks.

New Amaranth leaves can be eaten raw in salads or boiled for a cooked green.  The black seeds can be dried and ground into flour.

Green Amaranth

I remember years ago when my then brother in law, introduced me to Amaranth, which he called by another of it's names, Pigweed. We went out to the garden, picked an appropriate amount, which we proceeded to boil in a pot. I recall it tasting pleasant, somewhat like spinach.

SKUNK CABBAGE

Skunk Cabbage is one of the first plants to bloom in the early Spring. Heat produced by the plant, can melt snow in the immediate area. That, along with the alien looking spathe, which envelopes the spadix or flower stem and the unpleasant, skunk like odor, make this plant unmistakable.

Depending on the species, the Skunk Cabbage produces bright yellow, or mottled purple spathes, which standout and make this plant easy to spot in the wilderness. Combine that with the fact that the plant tends to grow in small colonies or groups, making the Skunk Cabbage quite eye catching.

Skunk Cabbages are found in swamps, marshes, wetlands, damp woods and along the shady banks of slow moving streams. These members of the arum family, grow in damp soil, in North America, Asia and North Africa.

Collect the leaves in early Spring. Dry them completely, then cook for a pot green. Harvest the rootstocks in Spring and early Fall. Dry them thoroughly then cook and use for flour.

Western Skunk Cabbage

WARNING - Since Skunk Cabbages contain calcium oxalate crystals which cause a burning sensation when ingested, the leaves and rootstocks must be thoroughly dried, before you cook them.

BURDOCK

Burdock is a biennial herb with large, alternate ovate to oblong leaves that are wooly underneath and are a dull green in color. It stands three to four feet tall and produces pinkish to purplish colored flower heads.

The plant blooms in summer, sporting pink, purple or magenta colored flowers. As the plant ages it develops prickly, round brown burrs.

Burdock Burrs

Burdock is found growing in disturbed earth such as wastelands, pastures and parks. Originally a native of Europe and Asia, now burdock is a naturalized resident of North America.

Boil the young shoots and leaves in water with a pinch of baking soda and change the water twice to remove any bitterness. The inner pith from the stems and flower stalks can be eaten raw or boiled in maple sugar for candy. The leaves can be cooked in soup or stew. The root can be peeled, cut into sections and used as a vegetable, or in soup or stew, or it can be mashed and formed into cakes and fried.

Burdock Flowers

WARNING - Pregnant women should not eat burdock seeds, which may cause miscarriage in extreme cases. Do not confuse Burdock with common Cocklebur, which may have proved toxic to cattle and livestock.

COMFREY

Comfrey, a perennial plant, also called Knitbone, is known these days as more of a medicinal herb, rather than an edible one. It has in the past however, been carefully eaten in small doses. As such I have decided to include Comfrey in this work.

The plant stands around three to five feet tall and produces large, dull green leaves and white, blue or pale purple flower clusters. The most common form is Russian Comfrey, a hybrid between Common Comfrey and Rough Comfrey.

Comfrey flowers in late Spring and early Summer, giving rise to clusters of bell shaped, drooping white, pink and mauve colored flowers. The young leaves of the herb, should be harvested before the plant flowers.

Comfrey, a native to Europe, can be found growing in temperate regions of the globe, including North America, China and Great Britain. It prefers damp, grassy soil and grows along riverbanks, in ditches and in parks and gardens.

The young leaves can be cooked like spinach and the leaves once dried can be used for tea. Comfrey is cultivated as a green vegetable in China.

I remember as a martial arts student and instructor, getting injured and breaking my clavical during a throw. The master advised me to find some knitbone to aid and speed the healing process. I went to a local Chinese herbalist seeking knitbone, but the herbalist did not know what I was talking about. It was only while doing research for this book, that I found out Comfrey and Knitbone are one and the same!

Comfrey

WARNING - Comfrey contains hepatotoxic pyrrolizidine alkaloids which may cause liver damage and possibly death. Pregnant women should not eat Comfrey. Only eat Comfrey if you are lost in the wilderness and starving and even then, in very small amounts for very limited periods!

COMMON PLANTAIN

Plantain is a small common weed like herb. It grows between six to eight inches tall and boasts wrinkled, oval shaped leaves around a slender, erect stalk decorated with tiny pale green white flowers.

Common Plantain is a small, inconspicuous weed that flowers in June to September. There are several species of Plantain including Common Plantain, Broad Leafed Plantain and Seaside Plantain.

Plantain can be found on disturbed ground, waste areas, along the edge of sidewalks, in parks and on lawns throughout Europe and North America. This native of Europe is thought to have been brought over to North America by the first European settlers.

Pick the fresh leaves for use raw in salads. The older leaves can be boiled for ten to fifteen minutes as a pot herb. The leaves are a natural source of vitamins C, A and K and the mineral calcium.

My attention was first brought to Plantain by a former student who misidentified it as Cascara, a natural laxative! Since then I have learned the plants true name and properties.

Common Plantain

CURLED DOCK

Curled Dock, Rumex Crispus, also called Yellow Dock, is a member of the Buckwheat family. It grows to around three feet tall and has thin green leaves growing around a green or reddish stalk. The plant has a yellow taproot and produces whorls of tiny green flowers with brow seeds.

Curled Dock flowers during March in the South and September in the North, creating tiny yellow green flower and seed clusters on branching stems.

Curled Dock prefers temperate zones of the globe and prospers in North and South America, New Zealand and parts of Australia where it is considered a nuisance weed. It grows on disturbed soil, in waste areas, along shorelines, the edge of forests and roadsides, in fields and meadows.

The fresh young leaves which are rich in vitamin A and protein, iron and potassium, can be used raw in salads, or cooked in two or three changes of boiling water to reduce any bitterness.

Curled Dock

WARNING - Curled Dock contains oxalic acid which may irritate the urinary track and contribute to the development of kidney stones  at a later date.

7. Succulent Berries

SUCCULENT BERRIES

Berries of all kinds in the wilderness, are relatively easy to spot, because of their bright colors. The red of the Raspberry and Wild Strawberry nearly jump out at you from the browns and greens of the forest floor. The blue hues of the wild Blueberry and purples of the Himalayan Blackberry bush stand out equally well against a backdrop of lush, green leaves. There is something both refreshing and uplifting about being able to pick and consume wild berries as you go for a walk in the woods!

SALMON BERRIES

Salmon Berries, rubus spectabilis, are easy to spot. They have jagged toothed, green colored, spear shaped leaves and bright orange berries. The terminal or end leaflet, is larger than the two side leaflets. The plants grow anywhere from three feet, up to ten feet in height.

The Salmon Berry plant flowers from Spring to Summer, producing pretty  five lobed, or five sectioned, pink or purple flowers. It grows fruit in the Summer or late Fall, which can appear bright orange or orangy red and similar in appearance to a raspberry.

Salmon Berries are found in moist, rich habitats such as woods and forests, beside streams or stands of Red Alder trees. They grow along the west coast of North America, from Alaska, all the way south, down to California. Salmon Berries can also be seen thriving in Great Britain and Northwestern Europe.

Salmon Berries can be picked and eaten raw, or cooked and turned into jam, jelly, candied or used for wine.

Salmon Berry

I find Salmon Berries, tasty, plentiful and reasonably easy to harvest,  although you need a cane or long stick with a hooked end, in order to be able to reach the fat, juicy berries growing high up on top of the plant.

CLOUD BERRIES

Found in the Northern Hemisphere, Cloudberry produces an amber, orange raspberry or blackberry like fruit, above a circle of five to seven leaflets, each on a single stalk.

White or white with red tips, Cloudberry flowers appear in June or July and the red unripe berry arrives in late Summer. The juicy, tart, vitamin C rich berries ripen by late Autumn.

Cloudberries are natives to Arctic tundra, alpine and boreal forests. Mainly a wild fruit, the berries are harvested as a food crop in Finland and can also be found in Canada, parts of the US, Russia, Great Britain, Europe and Southern Asia, growing in marshes, bogs, damp fields and meadows.

The soft, juicy berries are used fresh or cooked for jam, pie and tart filling, or as a syrup like topping for pancakes, waffles and even ice cream.

Cloudberry

HUCKLEBERRY

Huckleberry bushes are small shrubs, standing between four to six feet in height. Elliptical green leaves sprout from thin, twig like branches. Huckleberries produce white flowers and depending on the species, red, blue, purple and almost black colored, round berries.

Huckleberry bushes bloom in April to June producing many, small, white bell shaped flowers. Abundant tart, sweet berries appear on the plants from June to September. The Huckleberry is an easy to access, excellent and plentiful source of berries in the wilderness.

Red Huckleberry

Huckleberry bushes thrive in damp, acidic ground and can be found sprouting in mid alpine forests, lower mountain slopes, woodlands  and in parks. Huckleberries grow throughout North America in both Canada and the US as well as Great Britain.

Huckleberries can be eaten fresh as a trail nibble, or dried for later use. The berries can also be cooked and used in jelly, or as a filling for tarts and pies.

Purple Huckleberry

I remember years ago when my oldest son was much younger. We spent the day in the park picking wild berries. Later, we brought our cache of wild berries, including Black Berries, Salmon Berries, Thimble Berries, but mostly red Huckleberries, to my mother. She proceeded to bake them into a tart, sweet, pie. It was one of the best pies that I have ever eaten! My son, now a grown man, describes fresh purple Huckleberries as a crisp, burst of flavor.

BLACKBERRY

Blackberries are perennial thorny bushes that can grow six feet in height and taller. Green, oval shaped leaves grow from the thorn covered, vine like branches in groups of three to five leaflets. The plants produces five petaled white flowers and large, purple black berries.

Blackberry bushes flower in April to July, producing white blossoms  with many brownish male stamens surrounding a cluster of female, pale green pistils. In late Summer and early Fall, the bushes grow an abundance of sweet, very dark, purple berries.

Located in the temperate parts of the globe, Blackberry Bushes grow in medium to moist soil. They can be found in North America, South America, Europe and Asia, growing along roadsides, fence lines, hill sides, wooded thickets, near ditches and in parks.

Young, Blackberry shoots can be eaten raw in salads. The fruit can be eaten fresh off the bush or cooked for jam, jelly or pie filling. The young leaves can be made into a tea and drunk in moderation.

Blackberry

I remember as a youth, exploring one day with my friends. On the way home we decided to take a shortcut up the side of a hill, covered in Blackberry brambles. We overestimated our ability and underestimated the unforgiving, twisted maze of treacherous, thorn covered bushes. After what mush have been several hours, we finally emerged victorious from the labyrinth of dangerous vines, cut, bleeding and exhausted, only to find that it was dusk, the light was quickly fading and we now found ourselves in an old, rundown, neglected and very spooky graveyard. But, that is another story!

WARNING - Only young fresh leaves or completely dried leaves should be used. Blackberry bushes contain hydrolysable tannins which may cause nausea, vomiting and have toxic effects on the liver. Individuals with liver disease should not drink Blackberry tea. Old, wilted leaves should be considered toxic. Be careful, Poison Ivy tends to grow in the same area as Blackberry Bushes. Wear gloves when harvesting the berries.

SALAL BERRIES

Salal  is a low, evergreen colored bush or shrub, with oval or egg shaped, fine toothed leaves, that are shiny on their upper surface and a dull green underneath. Salal produces rows of urn or bell shaped white, pink or bluish purple flowers.

The many rows of white to pink Salal flowers, are hairy and slightly sticky to the touch. They produce rows of dull purplish, blue black berries that are ripe enough to eat fresh in August. Salal proliferates

in the understory of evergreen forests, where it forms a shiny green, dense carpet.

Salal Flowers

Salal Berry can be found in North America, Great Britain and Europe. It grows from Alaska to California. It thrives in the British Columbia costal forests, where it can grow in either shady or sunny conditions.

The new leaves can be used as a flavoring in soups or stews, or eaten raw as an appetite suppressant. The berries can be eaten fresh or mixed with oil and shaped into cakes for later use. They can also be cooked and used in preserves, pies and jam.

Salal Berries

Personally, I am not a great fan of the taste of Salal Berries.I find them mealy and somewhat dry. However I have to admit, that if I was lost in the woods and starving, I would be quite happy and willing to eat the berries by the handful!

THIMBLEBERRY

Is a large, lush green shrub growing up to eight feet tall. Thimbleberry has broad, five lobed palmate leaves and five petaled pale white flowers with yellow stamens. The flowers fruit, is a thimble shaped, hollow, dull red or rose colored berry.

The plant flowers from June to September and develops very soft, dull red rose berries between July and September.

Thimble berries grow in wooded thickets, forest clearings, along railroad tracks and roadsides and in parks. Thimbleberry bushes grow in North America from Alaska to Washington State and Ontario to Michigan.

The berries are very soft and so, great care must be taken when picking them. Tart Thimbleberries can be eaten raw or cooked with other wild berries for pie filling. In some places, Thimbleberry jam is considered a delicacy!

Thimbleberry

I find Thimbleberries tart and sweet when eaten fresh off the bush. A cane or hooked stick comes in handy when trying to reach the fat red berries growing on the higher branches.

CREEPING SNOWBERRY

The Creeping Snowberry is a Northern Hemisphere, ground level shrub. The small, alternate evergreen leaves are oval in shape and give off a wintergreen scent when they are crushed. The plant looks somewhat like a green carpet, laid out on the forest floor.

In Spring, the Creeping Snowberry forms four petaled, white to pale greenish white flowers. In late Summer and early Fall, the flowers are replaced by snow white, edible berries.

Creeping Snowberry is found in acidic soil and is native to North America. It can be seen growing throughout Canada and in Washington State and Idaho in the Western US as well as in Minnesota and states to the east, on the opposite side of the US.

Creeping Snowberry

The leaves of the creeping Snowberry can be harvested all year long and steeped for a mild wintergreen flavored tea. The white berries can be picked and eaten as a desert with sugar and cream, or cooked with the addition of pectin, then used for jam and preserves.

Since Wild Grapes are a natural source of pectin, it might make and interesting jam to combine equal parts of Creeping Snowberry and Wild Grapes?

8. Savory Nuts

SAVOURY NUTS

Wild Nuts can be a great source of sustenance in the wilderness. They are easy to spot amongst the other flora and harvesting them is a relatively simple matter, although caution must be observed if climbing trees in order to collect the ripe nuts. Wild nuts are a good source of vitamins A, C, E, K, B1, B2 and B6, as well as minerals potassium, phosphorus, calcium, magnesium and iron.

HICKORY NUTS

Hickories are nut bearing trees, found in hardwood forests and are similar in appearance to Walnut Trees. They are a tall, dense canopy tree with pinnately compound structure leaves of nine or less leaflets up to eight inches in length. Hickory Trees can reach a height of one hundred and twenty feet.

Hickory Tree Shape

The hardwood Hickory Tree produces nuts similar to Walnuts, with the exception that they are much harder to crack than Walnuts and shell in four sections. For this reason, Hickory nuts are not normally collected for commercial use.

Hickory Nuts

Hickory Trees grow in rich soil throughout Canada, the US, parts of Mexico, China, India and South East Asia in hardwood, deciduous forests.

The Hickory nut can be eaten raw, squeezed for oil, candied, or dried and ground into flour. The sap can be boiled down like maple syrup.

Hickory Tree

WARNING - Hickory nut shells with small holes in them, should be avoided. The holes are an indication of the former presence of the nut weevil.

CHESTNUTS

Chestnuts are deciduous trees with large, spear shaped, coarse toothed leaves. They produce stiff, sharp and prickly pale green husks, inside of which are two or three slightly flat, reddish brown chestnuts.

Chestnut Tree Shape

There are four main species of Chestnut Trees in the world, American, European, Chinese and Japanese. The bark of the mature species varies in color depending on the variety, from red brown to grey. In late Spring or early Summer, Chestnut Trees produce catkins, covered with tiny seed like flowers. Over time, the female flowers create the spikey pale green burrs or husks containing the red brown Chestnuts.

The trees prefer, well drained soil and are found in the temperate Northern Hemisphere. Chestnuts grow in North America, Europe and Asia.

Chestnuts

Once the husks and bitter pith is removed, Chestnuts can be roasted, dried and ground into flour or candied.

Chestnuts

WARNING - Do not confuse the American Chestnut, castanea dentata, with the poisonous Horse Chestnut, aesculus hippocastanum, which is similar in appearance, but contains a dangerous glycoside.

ACORNS

There are hundreds of species of Oak Trees around the world. Oaks grow from between thirty to seventy feet tall depending on the species of Oak. The leaves are  a shiny green and the edges can have a distinctive, wavy look about them. Some Oak species are more distinctive in this respect than others.

Oak Trees flower in Spring, producing drooping flower catkins. The Acorn is the fruit of the Oak Tree. It grows in a cuplike structure called a cupule and can be harvested after the first frost of the year. Acorns contain bitter tannins, which must be leeched out by soaking the nuts in water.

Oak Trees grow in a variety of habitats, from sub tropical to semi desert like conditions, depending on the species.  They can be found in Canada and the US in North America, as well as Great Britain and Europe and parts of Asia growing in hardwood forests and parks.

White Oak Tree Shape

To reduce the bitter tannin content, boil Acorns in several changes of water. The Acorns can then be eaten like a vegetable or  mashed and dried into meal and added to soups or stews. They can be ground into flour or used as a coffee substitute.

Acorns

WARNING - Acorns contain tannic acid, which is a toxin and may cause kidney damage as well as gastrointestinal problems. Be sure to leech the tannin out thoroughly, before using Acorns. Only eat them sparingly!

9. Prologue

The art of being able to recognize and identify the flora surrounding you as you go for a peaceful walk through the woods, can certainly enrich your life, as well as give you a new appreciation and respect for nature.

It can also do more than just that. It can equip you with the knowledge and information necessary to survive a sudden, unexpected encounter with disaster. Knowing what plants are edible during a time of crisis, may very well save your life! In an age of uncertainty and global warming, it never hurts to be better prepared.

This book is the first contribution in that preparation process and I sincerely hope that it has proved to be both helpful and entertaining. If you have enjoyed this manual and wish to learn more on the subject, then the next book in the series, "More Food From The Forest - Book #2" may also be of interest.

I would like to leave you with this cautionary tale from my own experience. It was several years ago. I had recently been exploring my interest in wild, edible plants. To be honest, I must have either become over confidant, or just plain arrogant. I had been out gathering various plants and decided later on in the day, to cook several of them up.

I had collected what I took to be Burdock, Wild Lettuce and if memory serves to be correct, Sorrel. At that time, I had never eaten any of the three plants before. I should have only tried one at a time, and followed the guidelines set out at the beginning of this work, but I didn't! I decided for some reason to ignore the process and so ended up sampling all three plants at once. I knew better!

Luckily, I at least had the common sense to only try minute portions of the three plants. Within minutes my heart beat began to race. I realized that I must have misidentified at least one plant and had unintentionally ingested something that most probably contained digitalis. Digitalis is used as medication for people suffering a heart attack!

Hoping that I hadn't fatally poisoned myself, I calmly sat down and began to meditate, in a slightly desperate attempt to bring my heart rate back down. Within fifteen or twenty minutes, my heart rate was back to normal. I had learned an invaluable lesson. When eating wild plants, always use caution and apply the testing methods outlined in this book! Never be complacent, or overconfident! If you are careless, it may be the last thing that you ever do!

As a final word, I hope that you have enjoyed this publication. Please look for further instalments in this series in the near future. Until the next time, I hope that you and everyone reading this book, gets closer to nature. It can seriously do us all, a world of good!

The Next Book In the Series is:

More Food From The Forest : Book #2

10. About The Author

Nicholas Chase has been actively involved in the Martial Arts and Sciences since the early 1980's and has been teaching since 1987. He has written a number of books and training manuals for his students over the years as well as several novels and non fiction books.

Master Chase

It is the opinion of Master Chase, that Martial Arts are not about being bigger and meaner and tougher than the next guy. They are instead, meant for survival.

In other words, Martial Arts are meant to keep the practitioner alive long enough, for that person to become spiritually enlightened. At that point, the individual no longer manifests or attracts negative energy and therefore, no more danger, threats or attacks.

Since Martial Arts in their initial stages are about survival, then a Sogo Bujutsu or complete Martial Art, must encompass all areas of surviving. This includes the physical Martial Arts, philosophy, psychology, military strategy and tactics and of course wilderness survival skills.

That is the main reason for this work and series of books. Just like the Boy Scouts your motto should be, "Always Be Prepared."

If you have any positive comments, suggestions or questions, Master Chase can be reached at...

BlackMoonMediaPublishing@gmail.com

You can follow him at...

Master_N_Chase@twitter.com