There are literally dozens and dozens of edible plants depending on any specific region. This
writing includes only a few of the most common species just to give you an idea of the variety
of plants and preparation techniques. As stated initially, a comprehensive plant identification
booklet is strongly recommended when packing for any hiking or camping trip. Some plants or
portions thereof, can be eaten raw but others require preparation.
Lambs lettuce: This plant can be cut above ground and all of it is consumable.
Miners lettuce: The leaves and stems of this plant can be eaten raw and are excellent when
combined with watercress. The greens can also be cooked but this is not recommended because
of valuable nutrient loss.
Watercress: Watercress can be found growing in fresh water streams and lakes. It is best eaten
raw and fresh. If the water supporting the cress is polluted, it can still be eaten but must be
boiled first, draining off all the liquid before eating.
Wild Strawberry: Wild strawberry can be easily identified because of the berries. They are
slightly smaller than a store-bought berry but equally tasty. The stems and foliage can also
be eaten.
Sagebrush: Sagebrush may provide food when other resources are scarce, for instance in desert
regions. It is not recommended for daily eating although it is great in a pinch. The seeds can
be boiled and eaten. The leaves are edible also but are very salty and have a pungent tarragon
taste. Use the leaves sparingly because of the salt content.
Wild Onion: The entire wild onion is edible. It can be roasted, boiled or eaten raw. This onion
(although not really an onion) is full of vitamins and minerals, especially vitamin C, and in
fact has more than what is contained in five lemons. You can also crush the onion and use the
juice for an insect repellant.