I got a couple free MRE’s from a military friend today and he suggested adding some spices to my BOB. I threw in a small bottle of Old bay seasoning and a bottle of Instant bouillon cubes. It would definitely help liven up any wild caught meat and keep up you’re spirits. I know I don’t want to eat squirrel without spices, the only way its good is in pot pie in my opinion. Getting to the point I was thinking about all the things you can find in the woods to give a little flavor to your meals. It might be a good idea to research what can be found in your area. Here’s some that I know about off the top of my head. Ramps (AKA wild Leek ) –easy to find in my area from April to May. Wild mustard plant- The leaves are edible and the seeds can be used to make mustard oil or used as a spice. Wild Ginger (not like the stuff you find in the store.)- I’ve had it pointed out to me a number of times but I always forget what it looks like. If I had to I could probably find it. Wild Mint- grows all over the place Hen of the woods(AKA Sheepshead)- my favorite mushroom but it’s hard to find. It grows around oak trees in early September to late October. These things are good trust me and go find some. http://theforagerpress.com/fieldguide/octfd.htm Moral mushrooms- I hardly ever find them but I don’t hunt for mushrooms very often. The grocery store is far more convenient. Other edible mushrooms –there’s a lot of them but I can’t remember them all right now. Nuts- Always plentiful if you know what trees to look for.
Dandelions grow almost everywhere. The tender young leaves and unopened buds can be eaten raw or steamed, and are among the richest sources of vitamins A and C. Older leaves should be boiled twice to remove bitterness, and taste like Swiss chard but are somewhat more flavorful. To make a tea, drop only the petals from 10 flowers into a cup of boiling water; let them steep until the flavor pleases you. Clover is protein-rich but difficult to digest raw. Boil to help prevent...umm...flatulence. The greens, flower, and even the roots can be eaten. Common chickweed is found in moist meadows, fields, and woods throughout North America. Rich in iron and vitamin C, it'll stay fresh and green beneath winter snow. The leaves and tender tips of the stems are year round food sources. May be eaten raw or steamed, but don't over cook or you will lose the "delicate" flavor. Wild onions (including leeks, chives, and garlic) can be used the same as the domestic varieties. The flavor and potency can vary tremendously, so sample a small about before using. Caution: Eat nothing that looks like a wild onion but does not smell like one! It could be either of two VERY poisonous plants, death camas or fly poison. I know of a lot more but can't think of them at the moment. Hope these help! **edited to add** Cattails! Lots and lots of things to do with them, every part can be used for something!
There are lots of greens out there to eat, most are pretty bitter. Here's a few that I didn't see on the list. 1) Evening primrose leaves 2) Poke leaves, DO NOT EAT THE BERRIES!!!! 3) Plaintain leaves 4) Burdock roots 5) Cattails the whole plant including the root can be eaten at varios times of the year. 6) Not a green but rose hips are a great source of vit. C. OGM
Wild garlic or horse garlic is pretty common around here and good. One thing to be VERY careful of when gathering is wild carrots, there ARE wild carrots and they are great, they are also VERY easy to confuse with a VERY deadly look alike, hemlock IIRC. Others for nice flavors might be the clover for a sweetener, hackberries have a great smokey cherry flavor, then for a kind of a coffee flavor theres chickory. There are lots of them and they vary based on the region. I keep a jar each of seasoning salt, garlic powder and pepper in my BOBs as a minimum as well as generaly a container of beef base. I figure its well worth the space and weight to make food more palitable.
Not to mention that spices are naturally antimicrobial, that is why the ancients used them, they will inhibit harmful bacteria and the food will keep longer.
I've eaten Yucca root for years....Down here in Florida, it's more available than some of the things mentioned already... Yucca Root, a Native American remedy, is used for irritation of all sorts, such as joint or skin discomfort. Native Americans used yucca as a soap as it had a lathering effect. The main medicinal agents are saponins, which have a soapy consistency. Also called cassava, casava and manioc, yucca root can be peeled and cooked like a potato or used as a thickening ingredient. Good-quality yucca root will be long, firm, and have thick, rough-skin with medium to dark-brown coloring. Avoid Yucca Root that is soft or has soft spots. The saponins in Yucca are a precursor of natural cortisone normally produced by the adrenal glands. Ths makes it a popular remedy for all kinds of inflammation, such as arthritis, rheumatism, bursitis, colitis, and other inflammatory conditions. Yucca is also used as a blood cleanser; today, often in the form of Yucca Root Tea. Yucca is high in vitamins A, B, and C, and contains potassium, calcium, phosphorus, iron, manganese and copper which make it very soothing to the intestinal tract. The plant provides nutritional support to the structural system (bones, joints, muscles). Yucca Root Supplement Yucca Extract Extract contains the dried, pure juice of the yuccaplant and contains more saponins than dried stalk. Traditionally, Native Americans used the juice of the yucca plant to improve joint health.
