The stalks, leaves, and flowers are all edible but I like the flowers best as they are slightly sweet when eaten raw. The leaves can be eaten raw as well and are one of few protein sources among foraged plants. Care should be taken to limit consumption of the raw plants as a large quantity can cause stomach upset and bloating. To diminish this effect they can be boiled. Boiling will lessen the nutrition of the plants but the water will contain what has leeched out.

On the medicinal side, red clover has been used for centuries to treat a variety of ailments and is said to help prevent cancer, minimize PMS symptoms, ease respiratory problems, and treats skin conditions. It is known as a blood purifier and is full of vitamins.

The growing season starts mid-May and continues through September or longer. It has been called a two-year perennial plant. when harvesting this or any other plant be sure not to pick all of the blossoms but eave some for future propagation.

Learning that this plant was edible I went back to the site and picked several blossoms to cook. Before I cooked them I decided to take a small bite to taste and WOW! it was terribly bitter! I hoped that cooking them would make a difference. I cut each one lengthwise and tossed them into a pan containing pre-heated “faucet hot” water then put it on the stove top burner to bring it to a boil for ten minutes. After draining it I repeated the process another two times before I was ready to sample the finished product. Although it had reduced the initial bitterness, it still was significant. I took a knife and scraped off the scaly outer blossoms down to the core which had become slightly mushy from the repeated boilings. This made a slight improvement.

I went back into the woods to get a second harvest and decided to peel off the blossoms first before doing the triple boil method. It seemed to make a difference and made the bear corn tolerable to eat. The next morning I peeled some more to the core and fried them in butter… butter makes anything taste better and yet the underlying bitterness was still present. The stalk can also be dried and brewed into a tea.

Bear Corn / Squaw Root has a long history of medicinal use, particularly for female maladies whose applications and details can be found from various sources online. Like most medicinal herbs it should not be taken for an indefinite period of time. Excess intake can act as a laxative.

I would say that palatability is an important factor in the edibility of food and this would not be a first choice to eat but I can see how this can be a possible backup food source in an emergency.

Yellow root requires moist rich soil and emerges in the Spring, growing to about fourteen inches in height. It has jagged parsley-like leaves with a brillant yellow root that is exposed when scraped with your fingernail. As it matures it will produce small purple flowers and a single green raspberry fruit that turns red in July.

The root is used in different ways… some folks just chew it but it can also be used to make a tea, tincture, salve, and more. Most folks consider it to be bitter but the medicinal benefits outweigh the taste. It is most effective in the first week but should not be used past three weeks. Yellow root should not be taken by infants or women who are pregnant or breast-feeding.

The yellow root shown in the photo was given to me by a friend who collected it by a creek. I have replanted it by a creek close by as part of a collection of medicinal plants that can become a naturalpathic pharmacy for my use in the future.

As with most greens they can be eaten raw, sautéed or boiled. When boiling, any bitterness can be reduced by a change of water for a second boil. The new leaves taste best and the root can be used like horseradish. It is rich in vitamins A, B, B2, C and minerals. It also has medicinal properties and has been used as an antiseptic, a diaphoretic, and can be used both internally and topically to treat a variety of conditions including fever, congestion, eczema, and to help expel worms.

This is another edible /medicinal plant that is beneficial to become familiar with on a knowledge and experiential basis.

Chickweed is simple to identify with opposite pairs of small, teardrop shaped leaves with tiny white star-shaped flowers. The stem has a delicate almost hollow-like structure with a single line of hairs that run up one side. The flowers close at night and open in the morning and seem to respond to changes in air pressure as they stay closed during a low pressure system.

In common with most edible weeds, it is both edible and medicinal. It is very nutritious containing a high level of vitamin C as well as a variety of other vitamins and minerals. It can be eaten raw in the field or added to salads or cooked as a pot herb, tasting somewhat like spinach but without the bitterness associated with many other edible weeds. It has been used to treat skin ailments, obesity, and as a diuretic. Be moderate in consumption as too much can cause adverse effects like diarrhea.

As usual, plants should be collected from pollution-free areas – not by roadsides or areas sprayed with herbicides or pesticides. It wouldn’t hurt to stay clear of your pet’s trail as well!