Written by Sharing Sustainable Solutions
EDIBLE AND MEDICINAL PLANTS:
TEMPERATE ZONE FOOD PLANTS
* Amaranth (Amaranthus retroflexus and other species)
* Arrowroot (Sagittaria species)
* Asparagus (Asparagus officinalis)
* Beechnut (Fagus species)
* Blackberries (Rubus species)
* Blueberries (Vaccinium species)
* Burdock (Arctium lappa)
* Cattail (Typha species)
* Chestnut (Castanea species)
* Chicory (Cichorium intybus)
* Chufa (Cyperus esculentus)
* Dandelion (Taraxacum officinale)
* Daylily (Hemerocallis fulva)
* Nettle (Urtica species)
* Oaks (Quercus species)
* Persimmon (Diospyros virginiana)
* Plantain (Plantago species)
* Pokeweed (Phytolacca americana)
* Prickly pear cactus (Opuntia species)
* Purslane (Portulaca oleracea)
* Sassafras (Sassafras albi um)
* Sheep sorrel (Rumex acetosella)
* Strawberries (Fragaria species)
* Thistle (Cirsium species)
* Water lily and lotus (Nuphar, Nelumbo and other species)
* Wild onion and garlic (Allium species)
* Wild rose (Rosa species)
* Wood sorrel (Oxalis species)
TROPICAL ZONE FOOD PLANTS
* Bamboo (Bambusa and other species)
* Bananas (Musa species)
* Breadfruit (Artocarpus incisa)
* Cashew nut (Anacarium occidental)
* Coconut (Cocos nucifera)
* Mango (Mangifera indica)
* Palms (various species)
* Papaya (Carica species)
* Sugarcane (Saccharum officinarum)
* Taro (Colocasia species)
DESERT ZONE FOOD PLANTS
* Acacia (Acacia farnesiana)
* Agave (Agave species)
* Cactus (various species)
* Date palm (Phoenix actylifera)
* Desert amaranth (Amaranths palmeri)
SEAWEEDS
One plant you should never overlook is seaweed. It is a form of marine algae found on or near ocean shores. There are also some edible freshwater varieties. Seaweed is a valuable source of iodine, other minerals and vitamin C. Large quantities of seaweed in an unaccustomed stomach can produce a severe laxative effect.
When gathering seaweeds for food, find living plants attached to rocks or floating free. Seaweed washed onshore any length of time may be spoiled or decayed. You can dry freshly harvested seaweeds for later use.
Its preparation for eating depends on the type of seaweed. You can dry thin and tender varieties in the sun or over a fire until crisp. Crush and add these to soups or broths. Boil thick, leathery seaweeds for a short time to soften them. Eat them as a vegetable or with other foods. You can eat some varieties raw after testing for edibility.
* Seaweeds
* Dulse (Rhodymenia palmata)
* Green seaweed (Ulva lactuca)
* Irish moss (Chondrus crispus)
* Kelp (Alaria esculenta)
* Laver (Porphyra species)
* Mojaban (Sargassum fulvellum)
* Sugar wrack (Laminaria saccharina)
Originally posted @ Sharing Sustainable Solutions
