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Recent Posts

  • Germander, Hardy Ground Cover with a Herbal History
  • Geraniums, Cheerful Color and Fragrant Oils
  • Garlic, Irreplaceable Intense Flavoring
  • Foxglove, Elegant Flowers with a Toxic Twist
  • Feverfew, A Cheerful Plant with Headache Curing Abilities
  • Fennel, Delicate Foilage and Highly Aromatic
  • Epazote, Extremely Pungent with an Ancient History
  • Dittany of Crete, An Endangered Symbol of Love
  • Dill, Delicate Feathered Foliage and Fresh Flavoring
  • Cuban Oregano, Aromatic Depth and Ornamental Foilage
  • Cotula, Strong Aroma and Herbal Teas
  • Coriander, Warming Spice with Citrus Undertones
  • Costmary, An Old Herb with a Hint of Lemon and Mint
  • Cilantro, Flavorful Cuisines and Notably Nutritious
  • Chives, Nutrient Rich with Delicious Flavor
  • Chamomile, Infused Teas and Soothing Properties
  • Cayenne, Delicious Heat and Ornamental Value
  • Comfrey, Nutritious Fertilizer and Charming Flowers
  • Cicely, Soft Foliage and Sweet Flavoring
  • Chervil, French Cuisine and Feathered Foliage

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Edible Plants

A Basic skill of any survivalist, woodsman, naturalist, herbalist, apocalypticist, hobbyist or hunter. Being able to identify wild edible plants has an almost mystic image because throughout history this skill done correctly leads to life and incorrectly could lead to illness or death. This is one of the oldest and most respected skills worldwide. Foraging for wild edible plants has always been one of the foundations for mankind’s ability to survive and thrive in different climates.

Wild Sarsaparilla (Aralia nudicaulis)
Wild Sarsaparilla, a Native Source of Energy and Health

White clover (Trifolium repens) Meadow
White Clover, a Sweet and Nutritious Edible Weed

Stinging nettle (Urtica dioica) Close Up
Stinging Nettle, an Interesting Herb with Many Virtues

Rosemary (Rosmarinus officinalis) in Bloom
Rosemary, a Prized Culinary and Medicinal Herb

Red clover (Trifolium pratense)
Red Clover, a Powerful Herb with Great Healing Powers

Kudzu (Pueraria montana)
Kudzu, an Invasive Weed with Hidden Virtues

Indian Cucumber (Medeola virginiana) Plant with Berries
Indian Cucumber, Tasty Edible Roots with Many Virtues

Hops (Humulus lupulus)
Hops, an Essential Beer Ingredient with Health Benefits

Bearberry (Arctostaphylos uva-ursi)
Bearberry, Loved by Bears and Humans Alike

American ginseng (Panax quinquefolius) Harvested Roots
American Ginseng, a Truly Wonderful Panacea

Yarrow (Achillea millefolium) White Variant
Yarrow, a Delicious and Nutritious Panacea

Wood Betony (Stachys officinalis) Blooms
Wood Betony, a Fascinating Herb with Many Benefits

St. John's Wort (Hypericum perforatum) Flowers
St. John’s Wort, a Vibrant Edible Great for Depression

Motherwort (Leonurus cardiaca)
Motherwort, Calming and Relieving the Anxious Mind

Marsh Mallow (Althaea officinalis)
Marsh Mallow, the Sweet Edible that Inspired the Candy

Marjoram (Origanum majorana)
Marjoram, an Aromatic Herb with Many Medicinal Uses

Elderberry (Sambucus canadensis), also known as American black elderberry or common elderberry, is a shrub that can easily be found throughout North America. It’s known for its delicious, dark purple berries and lacy white flowers. Elderberries and elderflowers are famous for their culinary and medicinal uses. Edibility and culinary use Almost all parts of this plant are poisonous, except for its flowers and ripe berries. Elderflowers are delicate and fragrant with a slightly tart flavor. These cream-colored flowers are typically used as an edible garnish or to flavor desserts and beverages. Elderflowers can also be made into jelly or deep-fried to make fritters. Dried elderflowers can also be brewed to make medicinal herbal tea. Much like elderflowers, elderberries taste tangy and tart, although stronger. These dark purple berries should never be eaten raw as it might cause stomach aches. Elderberries are usually made into jam, marmalade, pastry filling, juice, wine, tincture, and syrup. Elderberry tincture and syrup are often used for medicinal remedy. Health benefits Elderberry is packed with important nutrients. Both the berries and flowers are rich in vitamin A, B, and C. The tiny berries even contain more vitamin C than oranges. They’re high in dietary fiber which can promote a healthy digestive system. Elderberries and elderflowers also contain a lot of antioxidants like anthocyanins, flavonols, and phenolic acids. This means they’re great for reducing oxidative stress in the body, preventing cancer, and reducing inflammations. Elderflowers and elderberries are often used to treat and prevent cold. They’re also great for alleviating cold symptoms, such as cough, nasal congestion, and fever. Elderberry is also said to be good for treating allergy and asthma symptoms. Its anti-inflammatory property also makes it great for alleviating pain, treating mouth and gum inflammation, reducing toothache, and treating digestive problems. Lastly, consuming elderberry can improve cardiovascular health as it helps lower blood pressure and reduce cholesterol levels. Cultivation Elderberry is not very hard to cultivate. With some work and patience, you’ll be able to grow some elderberry shrubs in your own garden. While it loves moist, fertile, and well-drained soil, this plant can tolerate almost every type of soil. But, it can’t tolerate drought at all. So, be sure to water the plant regularly. Plant elderberry in a location with full sun for a better harvest. Before planting, prepare the soil by incorporating manure or compost. Plant elderberry bushes in the spring, after the last frost date has passed. Plant each plant 6” to 10” apart, make sure the roots are well-covered. Water them once or twice a week to ensure they don’t dry out. Get rid of surrounding weed regularly, especially when the shrubs are young. Let the shrubs grow wild for the first two years. Don’t prune them or harvest the flowers and berries. This way, they’ll grow nicely and produce a lot of berries. Then, starting from the third year, prune the shrubs each spring and remove all the dead areas. The berries will start to appear at the end of summer and they will ripen around mid-August to mid-September. Make sure to pick them before the birds finish them off. Cautions Common elderberry leaves, stems, and roots are poisonous. Ripe elderberries are generally safe, but unripe elderberries contain toxins that can only be destroyed through cooking. Eating unripe or uncooked elderberries may result in nausea, vomiting, and diarrhea. Elderberry may cause the immune system to be more active, so people with autoimmune disorders should avoid consuming elderberry. Also, be careful not to confuse elderberry shrubs with the toxic water hemlock. These plants look somewhat similar, moreover, they typically grow in the same area. Elderberry has opposing leaves while water hemlock has alternating leaves.  Water hemlock doesn’t grow berries, but they do grow flowers. Water hemlock flowers look similar to elderflowers, but they have a firecracker-like formation. Do not touch or ingest water hemlock flowers at all. Conclusion Elderberry can be a valuable source of food and herbal remedy if you know how to prepare it. This plant’s tiny berries and dainty flowers definitely pack a punch when it comes to flavor. They’re versatile and can be used in a lot of delicious recipes. And their health benefits are undoubtedly amazing as well. It’s not a surprise to find that Native Americans have been using elderberries and elderflowers to make traditional herbal medicine.
Elderberry, Tasty and Packed with Nutrients

Echinacea (Echinacea purpurea) Flowering Meadow
Echinacea, the Gorgeous and Useful Purple Coneflowers

Blue Skullcap (Scutellaria lateriflora)
Blue Skullcap, a Small Medicinal Herb that Packs a Punch

American witch hazel (Hamamelis virginiana)
American Witch Hazel, an Underrated Herbal Remedy

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