20 (and counting) Common Edible Plants in the Wild of North America: A Guide

This exploration of common wild edibles is a journey that balances adventure and safety. Identifying the right plants is critical, as there are dangerous look-alikes, so use guides and proceed with care. Should you ever wander into the unknown and need food, here are 20 (and counting) common edible plants in the wilds of North America.

This guide will be updated over time.

1. Dandelion (Taraxacum officinale)

> Found: Practically everywhere—lawns, fields, roadsides.

>> Edible Parts: Leaves, flowers, roots.

>>> Cooking/Eating: The young leaves make excellent salad greens; you can sauté or steam them. Flowers can be brewed into tea or fried into fritters, and roots roasted for a caffeine-free coffee alternative. Dandelions are also rich in vitamins A, C, and K and are a good source of calcium and iron.

>>>> Identifying: Dandelions are unmistakable, but avoid false dandelions with smaller flower heads or hairy stems.

2. Cattail (Typha spp.)

> Found: Marshes, wetlands, near rivers and lakes.

>> Edible Parts: Stalks, roots, pollen.

>>> Cooking/Eating: The young shoots can be peeled and eaten raw or cooked like asparagus. Roots can be ground into flour, and pollen can be used as a high-protein supplement in baking.

>>>> Identifying: True cattails have cigar-shaped brown flower heads; look-alikes like iris or poison hemlock lack these.

3. Wild Onion (Allium canadense)

> Found: Meadows, fields, woods, and roadsides.

>> Edible Parts: Leaves, bulbs, flowers.

>>> Cooking/Eating: Chop the leaves and bulbs for soups, salads, or stir-fry. The flowers add a mild onion flavour to dishes.

>>>> Identifying: Always check for the onion/garlic smell; without scent, it could be a poisonous plant like death camas.

4. Clover (Trifolium spp.)

> Found: Lawns, fields, and gardens.

>> Edible Parts: Flowers and leaves.

>>> Cooking/Eating: Flowers can be eaten raw or dried for tea. Leaves work in salads or can be cooked in soups.

>>>> Identifying: Avoid plants that resemble clover but don’t have the tell-tale three-leaf cluster.

5. Wood Sorrel (Oxalis spp.)

> Found: Forests, lawns, meadows.

>> Edible Parts: Leaves, flowers, seed pods.

>>> Cooking/Eating: Its lemony leaves add a sour kick to salads. The flowers and seed pods can be eaten raw or added to soups.

>>>> Identifying: Look for heart-shaped leaves, similar to clover but with a distinct sour taste.

6. Wild Mustard (Brassica spp.)

> Found: Roadsides, fields, and disturbed areas.

>> Edible Parts: Leaves, flowers, seeds.

>>> Cooking/Eating: The leaves can be steamed or sautéed, flowers sprinkled on salads, and seeds ground into a spicy mustard paste.

>>>> Identifying: Be cautious of plants resembling wild mustard, such as garlic or radish.

7. Chickweed (Stellaria media)

> Found: Lawns, gardens, roadsides.

>> Edible Parts: Leaves, flowers.

>>> Cooking/Eating: The tender leaves and stems are great raw in salads or cooked like spinach.

>>>> Identifying: Look for small white flowers with deeply cleft petals. Avoid spurge, a similar-looking toxic plant.

8. Plantain (Plantago spp.)

> Found: Lawns, fields, roadsides.

>> Edible Parts: Leaves, seeds.

>>> Cooking/Eating: Young leaves work well in salads or soups; mature leaves can be cooked. The seeds can be collected and ground into flour.

>>>> Identifying: Broadleaf plantain has thick, fibrous stems along its leaves—don’t confuse it with lily-like plants.

9. Wild Asparagus (Asparagus officinalis)

> Found: Roadsides, near fences, fields.

>> Edible Parts: Shoots.

>>> Cooking/Eating: Young shoots taste great steamed, roasted, or grilled.

>>>> Identifying: Asparagus grows tall and feathery; look for its fern-like tops.

10. Stinging Nettle (Urtica dioica)

> Found: Forest edges, meadows, stream banks.

>> Edible Parts: Leaves, stems.

>>> Cooking/Eating: Once boiled or steamed, nettles lose their sting and make nutritious additions to soups or teas.

>>>> Identifying: Wear gloves when handling! The leaves are serrated and covered in fine, stinging hairs.

11. Burdock (Arctium spp.)

> Found: Fields, roadsides, disturbed soils.

>> Edible Parts: Roots, young leaves.

>>> Cooking/Eating: Roots are starchy and can be boiled or roasted. Young leaves can be cooked but are bitter raw.

>>>> Identifying: Burdock has large, fuzzy leaves and burrs that stick to clothing.

12. Purslane (Portulaca oleracea)

> Found: Lawns, gardens, roadsides.

>> Edible Parts: Leaves, stems, flowers.

>>> Cooking/Eating: Enjoy raw in salads or sautéed as a side dish. Its slightly lemony, crunchy texture also works well in soups.

>>>> Identifying: Purslane has smooth, reddish stems and small yellow flowers. Be cautious of spurge, a toxic look-alike with a milky sap.

13. Lamb’s Quarters (Chenopodium album)

> Found: Gardens, fields, roadsides.

>> Edible Parts: Leaves, seeds.

>>> Cooking/Eating: The leaves are great sautéed, steamed, or eaten raw like spinach. Seeds can be ground into flour.

>>>> Identifying: The leaves are covered in a fine, white powder on the underside.

14. Yarrow (Achillea millefolium)

> Found: Meadows, roadsides, grasslands.

>> Edible Parts: Leaves, flowers.

>>> Cooking/Eating: Add the leaves to soups or brew the flowers as tea.

>>> Identifying: Look for its feathery leaves and clusters of small, white flowers. Please don’t confuse it with poisonous water hemlock.

15. Fireweed (Epilobium angustifolium)

> Found: Forest clearings, burned areas, meadows.

>> Edible Parts: Young shoots, leaves, flowers.

>>> Cooking/Eating: Shoots can be cooked like asparagus, while leaves make a tasty tea.

>>>> Identifying: Fireweed has long, spiked clusters of pink flowers.

16. Violet (Viola spp.)

> Found: Woodlands, fields, gardens.

>> Edible Parts: Leaves, flowers.

>>> Cooking/Eating: Leaves are tasty in salads or soups. The flowers make beautiful garnishes or can be candied.

>>>> Identifying: Look for heart-shaped leaves and blue or purple flowers.

17. Sheep Sorrel (Rumex acetosella)

> Found: Fields, meadows, roadsides.

>> Edible Parts: Leaves.

>>> Cooking/Eating: The tart leaves are great in salads or as a soup ingredient.

>>>> Identifying: The small, arrow-shaped leaves are distinct. Avoid large sorrel leaves, as they can contain high levels of oxalic acid.

18. Milkweed (Asclepias spp.)

> Found: Meadows, fields, roadsides.

>> Edible Parts: Young shoots, buds, flowers, pods.

>>> Cooking/Eating: Shoots can be boiled, buds sautéed, and the pods fried when tender.

>>>> Identifying: Always boil milkweed before eating, and avoid look-alikes like dogbane.

19. Cress (Lepidium spp.)

> Found: Stream banks, wetlands, moist areas.

>> Edible Parts: Leaves, stems.

>>> Cooking/Eating: Use raw in salads for a peppery flavour or cook in stir-fries.

>>>> Identifying: Be cautious of water hemlock, which grows in similar locations but is deadly.

20. Wild Carrot (Daucus carota)

> Found: Fields, roadsides, grasslands.

>> Edible Parts: Roots.

>>> Cooking/Eating: The root can be boiled, roasted, or eaten raw.

>>>> Identifying: Avoid poisonous look-alikes such as poison hemlock and giant hogweed. Always crush a leaf to ensure the characteristic carrot smell.

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To be continued...

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