Top 10 edible plants in Western Canada

Here are some of the top edible plants found in Western Canada, along with descriptions and images:

1. Salmonberry (Rubus spectabilis)

• Description: Salmonberries are similar to raspberries and range in color from yellow to orange to red. They grow on bushes with prickly stems and are commonly found in moist forests and along streams.
• Uses: The berries can be eaten fresh or made into jams and jellies. The young shoots can also be peeled and eaten raw or cooked.

2. Western Red Cedar (Thuja plicata)

• Description: The inner bark of the Western Red Cedar is edible and can be dried and ground into flour or eaten fresh in spring. The tree has scale-like leaves and reddish-brown bark.
• Uses: Besides being edible, the bark and leaves are used for medicinal purposes and making crafts like baskets and ropes.

3. Fireweed (Chamaenerion  angustifolium)

• Description: Fireweed is a tall plant with bright pink flowers. It commonly grows in disturbed areas like roadsides and recently burned forests.
• Uses: Young shoots and leaves can be eaten raw or cooked. The flowers and seed pods can also be consumed.

4. Oregon Grape (Mahonia aquifolium)

• Description: Oregon Grape has holly-like leaves, yellow flowers, and dark blue berries. It is often found in forest understories.
• Uses: The berries are tart and can be made into jelly or wine. The roots are used for medicinal purposes.

5. Kinnikinnick (Arctostaphylos uva-ursi)

• Description: Also known as Bearberry, Kinnikinnick has small, leathery leaves and red berries. It grows as a ground cover in dry, sandy soils.
• Uses: The berries can be eaten raw or cooked, though they are somewhat mealy. Leaves are used for medicinal purposes.

6. Cattail (Typha latifolia)

• Description: Cattails are tall plants found in wetlands with long, strap-like leaves and cylindrical brown flower spikes.
• Uses: Almost all parts are edible: young shoots and hearts can be eaten raw or cooked, pollen can be used as flour, and roots can be cooked or dried and ground into flour.

7. Wild Rose (Rosa acicularis)

• Description: Wild roses have pink flowers and are common in open woods and along trails. The fruit, called rose hips, appears after the flowers.
• Uses: Rose hips are rich in vitamin C and can be eaten raw or used to make teas, jams, and jellies.

8. Nettle (Urtica dioica)

• Description: Stinging nettle has serrated, lance-shaped leaves and stinging hairs. It grows in nutrient-rich soils in moist environments.
• Uses: Cooking or drying neutralizes the sting. The leaves are highly nutritious and can be used like spinach in soups, stews, and teas.

9. Lamb’s Quarters (Chenopodium album)

• Description: This plant has triangular to diamond-shaped leaves covered with a white, powdery coating. It often grows in disturbed soils like gardens and fields.
• Uses: The leaves and young shoots can be eaten raw or cooked. The seeds can be ground into flour or cooked as a grain.

10. Dandelion (Taraxacum officinale)

• Description: Dandelions have bright yellow flowers and deeply toothed leaves. They grow almost everywhere.
• Uses: All parts are edible: leaves can be eaten raw or cooked, flowers can be used in salads or to make wine, and roots can be roasted for a coffee substitute.

These plants offer a variety of edible parts that can be used to sustain oneself in the wild, making them valuable resources for survival.