Download Edible Wild Plants: A Falcon Field Guide by Todd Telander PDF

By Todd Telander

Suitable for eating Wild crops is a box advisor to the ninety most typical and sought-after species in North the US. with ease sized to slot in your pocket and that includes full-color, specified illustrations, this informative advisor makes it effortless to spot crops on your yard, favourite parks, and flora and fauna parts.

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Extra info for Edible Wild Plants: A Falcon Field Guide

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The leaves are long, dark green, and deeply incised with a spiny margin and a thick central vein. They lack a petiole and instead clasp around the stem at their base. The stem oozes a white latex when cut. The flowers arise in clumps of several buds—resembling small dandelions—and form into small, puffy seed heads. Uses: Leaves of sow thistle can be eaten raw in salads; young leaves are best because leaves become bitter and fibrous with age. Cooking will reduce the bitterness. The stalks can be boiled and eaten as a vegetable—again, younger, fast-growing stalks are more tender and less bitter.

The fleshy, succulent stem segments are flattened into lobes, or “pads,” with joints in between. The surface is dotted with both long, thick spines and short, barbed spines that are easily broken and stick into the skin with careless handling. The flowers are showy, many-petaled, and colored pink to rose. The ripened fruit is a reddish or purple, fleshy knob at the flower base. This cactus can reproduce vegetatively, and so it often forms dense clusters. Uses: To avoid the painful prickles, always wear gloves when harvesting the prickly pear cactus.

The leaves are opposite on short petioles, bright green, usually less than 1” long, and oval to elliptic in shape, with pointed tips and smooth margins. The flowers are tiny, with five white petals that are deeply cleft, giving the look of ten separate petals. Uses: Chickweed is high in potassium, iron, and antioxidants. The leaves and upper stem tips, including the buds and flowers, can be eaten raw in salads or cooked like spinach. They have a pleasant, mild, nonbitter taste. Plant parts lower on the stalk have a tougher, stringy texture and less pleasant taste.

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