NOTE: I have not tried all of these plants before and this information was collected from online and in books over many years. I am not a professional. If you try this at home, it is at your own risk.
Surviving in the Wild: Plants to Avoid
If you
can’t clearly identify a plant and you don’t know if it’s poisonous, it’s
better to be safe than sorry. Steer clear from a plant if it has:
- Milky or discolored sap
- Spines, fine hairs, or thorns
- Beans, bulbs, or seeds inside
pods
- Bitter or soapy taste
- Dill, carrot, parsnip, or
parsley-like foliage
- “Almond” scent in the woody
parts and leaves
- Grain heads with pink,
purplish, or black spurs
- Three-leaved growth pattern
Wild Edible Plant Safety
·
Test only one part of the plant at a time. Separate the plant into its
basic components; leaves, stems, roots, buds and flowers
·
Perform a contact test to see how your skin reacts to the plants. Crush the
various parts of the plants and rub them on your skin. If you have a reaction
such as hives or redness, you probably wouldn’t want to eat it.
·
Touch a small portion of the plant to the outer surface of your lip and
test for any burning or itching. If after a few minutes there is no reaction to
your lip, place the plant part on your tongue. Holding it for 15 minutes. Again,
if there is no reaction start to chew the material but do not swallow it until
you are sure there is no reaction like burning, itching, numbing or stinging.
·
Wait 8 hours to see if you have any ill effects. If you do, induce vomiting
and drink plenty of water. If you feel fine, then eat only a small portion and
wait another 8 hours just to be sure.
It’s also important to remember that some plants may be edible when cooked
but not when raw. You may have to apply the above rules separately to the same
plant in its raw and cooked state.
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