Edible Wild Plants: Foraging Guide for Common Native Species

Many wildflowers and native plants are edible and tasty—but absolute certainty of identification is mandatory. Some parts may be toxic or deadly.

Common Edible Wild Plants

• Cattails: Starchy roots (raw, boiled, roasted); young shoots tender.
• Clover: Rhizomes/roots boiled/roasted; flowers dried for tea.
• Dandelion: Greens like spinach; flowers for wine/salads; roasted roots as coffee substitute.
• Chicory: Bitter greens (arugula-like); roots roasted for coffee.
• Wild Violets: Boiled/steeped for purple jelly.

Foraging Rules

• Never eat unless 100% certain of ID.
• Harvest only what you need; avoid rare/endangered species.
• Check legality—public lands often prohibit picking; private land requires permission.
• Avoid roadsides (herbicides, auto emissions) and chemically treated areas.

Educate yourself thoroughly before foraging. When in doubt, leave it out.