General Information
These plants are not only edible but also provide a variety of nutritional benefits. When foraging for wild plants, it’s important to properly identify them and ensure they are safe to consume, as some wild plants can be toxic or have toxic look-alikes. Always consult a reliable guide or expert before consuming wild plants.
1. Huckleberry (Vaccinium spp.)
- Parts Used: Fruits
- Uses: Fresh eating, jams, desserts
- Nutritional Benefits: High in vitamins C and K, fiber, and antioxidants.
2. Salmonberry (Rubus spectabilis)
- Parts Used: Fruits
- Uses: Fresh eating, jams, desserts
- Nutritional Benefits: High in vitamins C and K, fiber, and antioxidants.
3. Oregon Grape (Mahonia aquifolium)
- Parts Used: Berries, roots (medicinal)
- Uses: Jams, jellies, beverages
- Nutritional Benefits: High in vitamin C and antioxidants.
4. Camas (Camassia quamash)
- Parts Used: Bulbs (must be cooked)
- Uses: Roasted or boiled as a vegetable
- Nutritional Benefits: High in carbohydrates and provides a good energy source.
5. Nettle (Urtica dioica)
- Parts Used: Young leaves (when cooked)
- Uses: Soups, teas, pesto
- Nutritional Benefits: Rich in vitamins A, C, and K, calcium, magnesium, and iron.
6. Miner’s Lettuce (Claytonia perfoliata)
- Parts Used: Leaves, stems, flowers
- Uses: Salads, soups, steamed as greens
- Nutritional Benefits: High in vitamins A and C.
7. Wild Onion (Allium spp.)
- Parts Used: Bulbs, leaves
- Uses: Cooking as a vegetable, seasoning
- Nutritional Benefits: High in vitamins A and C, as well as sulfur compounds beneficial for health.
8. Thimbleberry (Rubus parviflorus)
- Parts Used: Fruits
- Uses: Fresh eating, jams, desserts
- Nutritional Benefits: High in vitamins C and K, fiber, and antioxidants.
9. Fireweed (Epilobium angustifolium)
- Parts Used: Young shoots, leaves, flowers
- Uses: Salads, cooked as greens, teas
- Nutritional Benefits: Rich in vitamins A and C.
10. Chickweed (Stellaria media)
- Parts Used: Leaves, stems, flowers
- Uses: Salads, soups, teas
- Nutritional Benefits: Contains vitamins A, C, and B, calcium, iron, magnesium, and potassium.
Dandelion (Taraxacum officinale)
- Parts Used: Leaves, flowers, roots
- Uses: Salads, teas, herbal remedies
- Nutritional Benefits: High in vitamins A, C, and K, as well as calcium and iron.
