As a lover of nature and healthy living, I have always been fascinated by the edible native plants that grow in our backyard. Growing up, I spent a lot of time exploring the woods with my family, and we would often forage for wild berries and other plants that we could eat. I believe that one of the best ways to connect with nature is by learning about the plants that grow around us and how they can be used for food. In this blog, I will explore some of the edible native plants that you can find in your own backyard, and explore their culinary uses and nutritional value.

Rosehips 🌹

Have you ever seen those bright red fruits that grow on wild roses? Those are called rosehips, and they are not only edible but also incredibly nutritious. Rosehips are packed with vitamin C, antioxidants, and other beneficial nutrients. They can be used to make tea, syrup, or even jam. Next time you’re out on a hike or stroll and you come across wild roses, be sure to grab a handful of rosehips for a delicious and healthy treat.

A close-up of rosehips on a wild rosebush

Fiddleheads 🌿

Fiddleheads are the young, unfurled fronds of certain species of ferns. They are a spring delicacy and can be found in damp areas near streams and rivers. Fiddleheads have a distinctive taste, similar to asparagus or green beans. They are also a good source of vitamins A and C, as well as iron and potassium. When harvesting fiddleheads, make sure to only pick the young, tightly coiled shoots, as older ferns can be toxic.

A plate of cooked fiddleheads with butter and lemon zest

Elderberries 🫐

Elderberries are small, dark berries that grow on the elder tree. They are similar in taste and texture to blueberries, but with a more tangy flavor. Elderberries are high in antioxidants and have been used for centuries to treat colds and flu. They can be used to make jam, syrup, or even wine. However, it is important to note that the leaves, stems, and unripe berries of the elder tree are toxic and should not be consumed.

A close-up of elderberries growing on the elder tree

Wild Garlic 🧄

Wild garlic, also known as ramps, is a type of wild onion that grows in the forest floor. They have a strong, pungent flavor that is similar to garlic or leeks. Wild garlic is low in calories but high in vitamin C, selenium, and other nutrients. It can be used in a variety of dishes, such as soup, pesto, or even sautéed with vegetables. When harvesting wild garlic, make sure to only take a small amount and leave some for future growth.

A bundle of wild garlic stems with the roots attached

Sumac 🍋

Sumac is a shrub that grows in the Mediterranean and Middle East, but can also be found in some parts of North America. The fruit of the sumac plant, known as sumac drupes, are dried and ground into a spice that is tangy and lemony in flavor. Sumac is high in antioxidants and has anti-inflammatory properties. It can be used to add flavor to meats, salad dressings, or even sprinkled on top of hummus.

A small bowl filled with ground sumac spice

Conclusion

Exploring the world of edible native plants is a fun and exciting way to connect with nature and enjoy healthy, delicious food. By understanding the nutritional value and culinary uses of these plants, you can expand your culinary horizons and add some variety to your diet. So next time you’re out and about, be sure to keep an eye out for these tasty treats.

A beautiful illustration of a forest filled with edible native plants