WEEK 33 ~
Foraging for Food
Please do not eat wild plants if you are not absolutely sure that it is what you think it is. Make sure you correctly identify wild edibles that are safe to eat. Find a full-color guide to edible plants for your area. We are not experts on foraging so we recommend the Forager's Guide to Wild Foods. Read it, learn from it and forage safely.
As you enjoy your walks in the city parks and forest foraging for wild edibles, take a look around your neighborhood. You may find a variety of edibles, however, there are a few things you should keep in mind when searching for food. First, make sure you always study the plants you are harvesting. Some edible plants have poisonous look-alikes, so be sure you know what the plant looks like. For example, The Wild Carrots, also known as Queen Anne's Lace, has a poisonous look-alike called, Water Hemlock. In addition, if you are in a neighborhood, be careful when harvesting in lawns that may have chemical use. Here is information about different types of Foods from Roots, Stems, Bark, and Leaves.
Here are some suggestions. Feel free to add or remove items from the list that suits the people you are planning for.
Food Storage Purchase
Wheat or flour
Water ~ 1 gallon per day per person
Extra Item Purchase
Salt, Spices, Seasonings, Sugar or Honey (Purchase these items by the pound)
Purchase the seeds from the following plant list and create a seed library.
Burdock, Chickweed, Fairy Ring Mushrooms, Hazelnut, Japanese Knotweed, Mulberry, Mustard, Pecans, Plantain, Prickly Pear Cactus, Roses, Salmonberry, Sheep Sorrel, Violets, Walnut, Wild Carrots, Shaggy Mane Mushrooms, Clover, Stinging Nettle, and Yarrow.
Skills and Drills
Review your existing savings plan or start one. No matter what you have already or what your income, you can save something for the future.
Take a walk to determine where the edible foods are located in your neighborhood. Make a map and document location of the plants, fruit and nut trees, etc.
Save $33 as you budget allows. Save something.
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