View Full Version : Top ten plants
Prompted by the Plantlore thread :
...A good tip or saying I find useful, and often pass on to students is that you only need to know the ten most common plants in Europe and the America's to get by - these generally are already known to you i.e Dandilion and Cattail to name but two ....
So as an open question to all, which are the ten plants that I should know that are both common and useful and what are the key uses of each ?
#1 - I'm lucky to have a big patch of cattails (aka reedmace I think, and NOT bullrushes) nearby, so I know the uses of the heads for insulation and firelighting, and the roots as food.
#2 - I've heard of roasted dandelion root as a coffee substitute (but how long do you roast it for) and eaten dandelion leaves in salad (rather bitter even if the leaves are new - the kids weren't impressed !)
#3 - nettles as used in the famous nettle soup recipe here on BCUK, and stems for cordage
That leaves seven more for the UK :?:
Thanks, Alick
TheViking
15-07-2004, 19:25
Hi...
Alick: if you read my post in the Plantlore-thread yesterday, you may know that eating Dandelion is not good for you! :nono: Dandelion is toxic in bigger amounts! :wink: I don't know anything about coffee making from plants, but I know that you must not eat Dandelion. Why RM is showing this plant as edible in his books, I don't know! :?: :wink:
you may know that eating Dandelion is not good for you! :nono: Dandelion is toxic in bigger amounts!
I'm curious on how you know this as it's contrary to everything I've heard before. What do you class as bigger amounts?
TheViking
15-07-2004, 19:38
Hi...
Bigger amount: I would say it depends on which plant it is, but in this case Dandelion: would say a handful as a bigger amount!?! But i wouldn't eat as much as a leaf, because of the principle (eating toxic plants) in it! :wink:
Anything is bad for you in high doses - normally because of acids ect found naturally in plants and even some animals - rabbit starvation for example - but if you have a top ten then in theory you eat a balanced (ish) diet.
Off the top of my head I'd say something like,
Cattail
Dandalion
Burdock
Nettle
Beech
Hazel
Sorrel
Hedge garlic
Rosebay willow herb
Brambles
Thats not taking into account the less common fruits and the harder to use/gather nuts.
All of the above can you utilised is several ways - many have edible parts both raw or cooked and can be used with each other (salads and soups) or for stuffing meats ect.
Anyway something for you to think about! :-D
As for dandalion I have eaten leaves aplenty, roosted roots and munched em even ate the flower once (just to see) - but the vikings worries do prove a good point - the forum, word of mouth and books are great and hold a wealth of information but we all make mistakes so never take anybodies word for it that a plant is edible or inedible as an example take a look at Essential Bushcraft page 192 Ramsons and lesser Celadine.
Why RM is showing this plant as edible in his books, I don't know!
.... because people have been eating it, turning it into wine and beer, and using it in herbal medicine for a couple of thousand years in this country.......
Can you post some more info and sources please.... :-)
Thanks
:-)
Ed
TheViking
15-07-2004, 19:50
Hi...
This quote is from a danish man who is very much in to the hole plant thing and has solid knowledge on nordic flora:
Mht. mælkebøtter... Jeg har *aldrig* nævnt mælkebøtterødder som spiselige. Tværtimod indeholder de forskellige forbindelser som slet ikke er sundt for den menneskelige organisme. Bare rolig. Du tager ikke skade af at have prøvesmagt rødderne; men du skal ikke spise dem!
Jeg ved godt at visse danske bøger beskriver mælkebøtte som spiselig, jeg ved også at nogle mennesker bruger bladene i salater o.l. Det ændrer dog ikke på at mælkebøtte faktisk er giftig i større mængder! (Det er bl.a. rygning jo også; derfor er der dog alligevel mennesker der ryger!)
And to translate to english: Dandelion... I have never mentioned dandelionroots as edible. On the contrary they contain different connections which is definately not healthy for the human organism. Don't worry. You will not take any harm, of having tasted the roots; but don't eat them!
I'm aware that some danish books type Dandelion as edible, i'm also aware that some people use the leafs in salats. This does not change, the fact that Dandelion is toxic in bigger amounts! (Smoking are too; but there is still people who smoke!)
The Swedish Army's Survival manual doesn't say anything about Dandelion, but a very related version called 'Maskros'.
Well this is the info that I have been given and i'm gonna' stick to that. :wave: :wink: :biggthump
Well I googled toxic dandelion (http://www.google.co.uk/search?hl=en&ie=UTF-8&q=toxic+dandelion&btnG=Search&meta=) and edible dandelion (http://www.google.co.uk/search?hl=en&ie=UTF-8&q=edible+dandelion&btnG=Search&meta=) - couldn't see anything that suggests that it is poisonous (quite the opposite) but then I thought :twak: why am I looking on the internet and believing everything? So I looked on PubMed
Safety examination of some edible plants, Part 2. (http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=722187) suggests it's not carcinogenic. search on poisonous dandelion (http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?CMD=search&DB=pubmed) I can't translate German but I can acquire a copy of the article if someone whats to have a look at it.
Dandelion on it's own gives 90 results (http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?CMD=search&DB=pubmed)
Ed as just pointed out above your entry even trade mark man gets it wrong - although not in this case.
The Viking - military manuals are good but can often be misleading - in Swedens case they have some exceptions such as a poisons elder as well as the normal elder - having said that I have the swedish army pocket guide (in swedish) and it clearly says Danadalion is edible.
But as I say never take a single sor=urce as gospel - cross check every time!
Viking
I have been making coffee with dandelions for years now.
I have drunk hundreds and hundreds of cups. It has not done me no harm.
Den
Justin Time
15-07-2004, 20:48
I've checked the UK source book: Poisonous plants and Fungi: An Illustrated Guide (2nd Edition) by Cooper, Johnson & Dauncey published in 2003 by The Stationery Office (http://www.tso.co.uk)
Dandelions are not mentioned at all in the book and it is a very authoritative source. The book contains information on all plants in the UK that are known to be poisonous to humans and animals whether in small or large doses. For example the first plants mentioned are Onions and Wild Garlic! Apparently eating large amounts of onions over long periods can cause a variety of health problems.
Just a thought Andy, you're not mixing up dandelions with daffodils perchance? That would make sense if it was a translating mistake.
Apparently eating large amounts of onions over long periods can cause a variety of health problems.
Bad breath?
:wink:
TheViking
15-07-2004, 20:54
Hi...
No, pretty sure: Dandelion. :wink: :-D I'll try to get my source over here at BCUK.... If it's possible! :-D :-D 8-)
By the way: can guests post??
By the way: can guests post??
Nope
:-D
TheViking
15-07-2004, 21:15
Just wrote to him. Hope he register..... ;)
[QUOTE=alick]Prompted by the Plantlore thread :
#2 - I've heard of roasted dandelion root as a coffee substitute (but how long do you roast it for)
.Sorry I have not got the knack of quotes yet.
Alick
I roast the roots at about the same temperature I would cook a chicken. If I am using an oven I’d give them about 20 minutes .Then when they start to crinkle up and are darkening I remove the root from the oven and crush into a fine powder. Return the powdered root to the oven. The second roasting will only take a couple of minutes.
At this point you want to keep an eye on the root to make sure it doesn’t burn. It’s a bit like making toast. When it starts to brown it goes really quick. I aim for a darkish brown colour.
You use it like fresh coffee, but you need about four times the amount .I add lots of milk with sugar.
Some batches do taste better than others. A bad one tasting really bitter and a good one is hard to tell from real coffee.
Den :-D
Good one - thanks Den. Cheers Gary for the list.
Keith_Beef
16-07-2004, 17:38
..snip..
#2 - I've heard of roasted dandelion root as a coffee substitute (but how long do you roast it for) and eaten dandelion leaves in salad (rather bitter even if the leaves are new - the kids weren't impressed !)
The trick to dandelion leaves, is to cover them so that they don't darken. As the plant produces chlorophyl, it also produces the other compounds that give a bitter taste.
In the wild, you might find dandelions that have been covered by molehills. In your garden, you can use a riddle to sift light earth over the plant, or grow in pots, and cover with a slate (or whatever you have to hand).
I'd add ash and hawthorn (may) to the list. Hawthorn leaves are supposed to be quite nutritious, and you migh be able to use the flowers like elder flowers. Ash keys can be steeped in hot water to make tea, or the tea can be sweetened and fermented to make "frenet".
Mountain ash (rowan) berries can be used to make sauce for game.
Keith.
When's the best time to eat dandelion? Before the flowering when they're youngest, or is it best to wait for them to get a bit older?
Youngest is best ... the older they are I find they get more bitter. They are, however, still edible. :lol:
Keith_Beef
17-07-2004, 13:05
Youngest is best ... the older they are I find they get more bitter. They are, however, still edible. :lol:
Just don't eat too many of them.
The French call them "pissenlit", which means "**** the bed".
Keith.
Ash and Hawthorn are a good call - although teas can be make from loads of stuff and the bramble, nettles on my 'off my head' list would cover it.
Top ten list isnt conclusive - I live in an area of beech and Oak so my top ten will be differnet to say Bothyman who lives in a area of - heather and gorse - or some who lives in Arizona whose area who be Mesa and cactus for example. Point is your top ten would be area specific but by concentrating on and throughly learning the top ten most common you have excellent foundations to build upon - more importantly you will also realise you probably know more plants than you think.
:super:
Fallow Way
17-07-2004, 21:11
my top five for my part of the world would be,
Rosebay willowherb - edible roots/leaves/stem, tinder, cordage, infusion
Cats tail - edible stem/roots/seed head, tinder, insulation, basketry, cordage
Nettle - edible leaves, cordage, infusion
Scots pine - cordage, edible neddles/bark, infusion, glue
Silver Birch - tinder, edible leaves, soap, cordage, basketry
Nomad,
Rosebay willowherb out on the canadian plains and such exposed places tends to grow with a east west orientation - i.e to face the sun and so you got a rough compass too. As well as a thickening (pith) for stews and the likes.
Nettles can also be used as a tea or a dye - mix the leaves with chicken cuppa soup! Iron rich and tasty.
Silver birch as well as being a good carving wood you also got sweet sap to drink and the leaves can be used as a tea too its also a good wash to use on skin complaints.
But that proves the point at least - 5 plants many uses! :super:
Nettles can also be used as a tea or a dye
I have used it as a dye and it produces a yellowish/gold colour.... problem is that the colour soon runs unless you prep the wool prior to dying by boiling in a solution of alum and water for a few hours.... then the colour stays fast ;-)
Wonderful things plants.....
Ed
Ed have you ever tried using salt or urine as the setting agent?
I've used salt ok myself but never tried the urine method.
Ed have you ever tried using salt or urine as the setting agent?
I've used salt ok myself but never tried the urine method.
Ummm no I havn't. Do you use it before or after the dyeing?
Depending on the herb/plant you use, sometimes the wool has to be prepared first before dying, while others need to be fixed after the dye is applied.
I'd like to find some more natural mordants(sp?)... All my notes on this came from my grandmother (who also taught me to spin/weave/knit and sew) which I think she learned during the war (WWII)... hence some of the odd chemicals used that were available at the time.
Any help with natural mordants would be great.
:-)
Ed
Sorry guys, browser was playing up so didn't see the 2nd page...
Best time is when they're young, before they flower. They tend to have less of the bitter milky sap, which is what can be the dangerous bit to some people.
On the toxicity of dandelions, and indeed any plant that contains milky sap, it is very person specific. I know a person who eats raw Goats Rue, yet I have scars on my arms from just touching the stuff...
The only thing that you really have to worry about is its diuretic properties (hence the French name of 'pis-en-lit').
Of course, as well as being regional, it is perforce seasonal too - nettles make better cordage when they are young, in the spring...
My top plants would be the following:
Beech
Blackberries
Cattail
Chestnut
Dandelion
Elder
Nettle
Plantain
Thistle
Wild onion and wild garlic
Forget about edibility tests and dangerous nonesense like that (I'm horrified how often I come across this on the web - the edibility test should only be used as a last resort under dire circumstances as it can be fatal!!!) and worrying about tropical and jungle plants (unless you plan on going there of course!) and learn these simple ones!
Of course, as well as being regional, it is perforce seasonal too - nettles make better cordage when they are young, in the spring...
And just to prove me wrong, I found a whole clump of young nettles... :?:
And just to prove me wrong, I found a whole clump of young nettles... :?:
Probably saw them is a cut or strimmed area and it's secondary growth. Nettles know how to grow!
It was in an area under a hazel that had been cut back as it was blocking half the path. I assume it had been dormant and with the recent weather decided to take the available space before somethign else did...
Hi...
Alick: if you read my post in the Plantlore-thread yesterday, you may know that eating Dandelion is not good for you! :nono: Dandelion is toxic in bigger amounts! :wink: I don't know anything about coffee making from plants, but I know that you must not eat Dandelion. Why RM is showing this plant as edible in his books, I don't know! :?: :wink:
Hi...This quote is from a danish man who is very much in to the hole plant thing and has solid knowledge on nordic flora:
And to translate to english: Dandelion... I have never mentioned dandelionroots as edible. On the contrary they contain different connections which is definately not healthy for the human organism. Don't worry. You will not take any harm, of having tasted the roots; but don't eat them!
Well this is the info that I have been given and i'm gonna' stick to that.
I have never ever heard that dandelion is poisonous in such a way as being harmful to eat, drink or use as a medicinal herb! In fact I have heard the exact opposite : “Dandelion is one of the most complete plant foods on earth. All the vital nutrients are conveniently contained in a single source, in quantities that the body can easily process and fully absorb” – herbalist Gregory Tilford.
Yes, dandelion has white sap which is a sign generally referring to poisonous stuff, but dandelion has been used for food and as a medicinal herb for centuries without doing any harm to people. I have eaten dandelion "a lot", as several others in this thread, and not one of my books states that dandelion is poisonous in any way.
I am running a course in bowmaking starting tomorrow and for the rest of this week, but in the coming weekend I'll check a reference book on medicinal and edible plants - the book is compiled by chemists and based on scientific work done on edible / medicinal plants used in Norway for ages. The book is at my mother in law's place and she has worked as a chemist for some 15 years or so.
Nyttevekstforeningen (http://www.nyttevekstforeningen.no/) - the Norwegian organisation for useful edible and medicinal plants does not list it as being either dangerous or poisonous - on the contrary they mention it as being a useful plant.
The Swedish website on plants "The Virtual Flora" on http://linnaeus.nrm.se/flora/welcome.html notes that dandelion is both nutritious and rich in vitamins.
That the Swedish Army manual does not list dandelion does not mean that is poisonous, as there are far too many useful plants out there to be mentioned within the pages of a field manual.
The Swedish survival book "Overleve på naturens vilkår" (Norwegian edition) by Lars Fält - one of Swedens most experienced survival experts and head instructor for the Swedish Special Forces, and also working together with Ray Mears - and Steffan Källman (also a well known army survival expert who has done scientific work on different survival aspects), lists dandelion (Taraxacum vulgare) as being edible and especially the roots being useful and very nutritious... (lots of carbohydrates - mainly inulin, which may be more readily available to humans by cooking. I can list the nutritional values if anyone is interested). Lars Fält and Steffan Källman are also the authors of the Swedish Army Survival manual. They were also deeply involved in starting the Swedish Survival Guild (http://www.survive.nu/english.html) which incidentally has a pic of a dandelion somewhere on the front page.
Tom Brown, the well known (and controversial !) American survival expert also list dandelion as "one of the great all-around" plants for medicinal and food use.
Not to mention the "Dandelion Guru" Peter Gail - http://www.edibleweeds.bigstep.com/homepage.html. He writes the following on his webpage (with regard to poisonous roots please note what he says about that) :
"Most of us are told that dandelions are edible when they are at their bitterest --when they are in flower like they are now. We taste a leaf, shrink back in horror, and never try them again. In truth, they are no more bitter than their relatives endive and chicory, and are so nutritious and health-promoting that it is worth learning to serve dandelions with foods that mask the bitterness.
Here are some more tips....
For the Leaves
Gather them when they are young, in the spring before the flower buds appear. After they have finished flowering, cut them back to the top of the roots, and harvest the young greens which come back all the way into November. They will be just as good as spring greens.
Dandelions growing in the shade are bigger and less bitter than dandelions growing in full sun. Harvest there whenever possible and plant dandelions under pole beans, tomatoes and other tall crops which will shade them.
Dandelions for sale in supermarkets most of the year are Italian Dandelions, which really are blue-flowered chicories, not true dandelions. They have the same healthful properties, but are coarser and more bitter.
Until you get used to it, you can mask the bitterness by serving dandelions between slices of bread, with sweet and sour or raspberry vinaigrette dressing, with meats, cheeses, pasta, seasoned tomato sauces, and fruits.
For the flowers
The flowers, separated from their bitter green bases, are sweet to the taste. Different recipes call for everything from the unopened buds through fully-opened flowers. Make sure you are getting flowers at the stage required by the recipe for the best results. If getting fully-opened flowers for dandyburgers, muffins, cookies, omelets, waffles, jelly or wine, gather them early in the morning when they are still closed. They are easier to process.
To get rid of the green base, hold the flower between your thumb and forefinger. Pinch hard at the base, while moving thumb and forefinger in a twisting motion. This will immediately loosen the yellow flowers from the green base, especially if they are freshly picked. Using this method, you can easily prepare a cup of flowers in five to six minutes.
For the Roots
Dandelion roots are so nutritious and health promoting because they are the winter storehouse for all the nutrients gathered and produced by the plant. Hence, dandelion roots are best gathered from October through March.
The roots are very efficient miners of all the minerals available in the soil. They are not discriminating. If they are present, the roots will suck up lead, mercury, and other minerals, as well as pesticides, in proportion to the amount that is present in the soil or air. Studies have shown that it is safe to collect dandelions 75 feet from the road, or behind a structure like a house or barn which blocks airborne pollutants from getting to them. Dig deep. Get long roots. These can be grated into salads or stir-fries as the Asians do, or roasted and made into a coffee substitute.
For a delightful beverage, air-dry the roots for several days uncut. Then cut the dried roots into one-inch sections, and roast on a cookie sheet at 250 degrees for 2 to 4 hours, turning regularly so that they brown evenly, until the odor coming from the oven smells like coffee. Grind as needed, and use as you would coffee."
Direct link to this quote is http://www.edibleweeds.bigstep.com/generic.html?pid=8
And I think that I could check and list a whole lot of other resources on this plant, but now I really wonder, what is the name of the guy you refer to, and what is his background? Any website links - even in Danish ?
Excellent dandelion write-up Tvividr. :biggthump :You_Rock_
I've looked in every resource that I can find about dandelion and I can't find anything negative about them save for the reference that they are a diuretic and can cause bedwetting. However, this may have been a name given to the plant by people in the days when we didn't drink huge quantities of diuretic drinks such as coffee and cola. I've eaten dandelions without flooding either my bed or sleeping bag! :wink: However, back before coffee, tea and cola, it might have been quite an effective diuretic!
TheViking
26-07-2004, 12:54
Hi...
We have to make sure, we're all talking about the very same plant!
Taraxacum officinalis
This info is proven by chemists and scientists. When i started bushcraft, I thought it was edible too, but then i found out that Dandelion contains the substance 'taraxin'. Taraxin is a non-glycodic substance bound with bitter-substance. This bitter-substance can cause problems with metabolism (can cause vomiting) and heart-rythm.
You need to eat big amounts before it gets directly dangerous. And it varies from person to person.
There is no doubt that the roots can be used as coffee etc. and the leaves in salat, but it contains these substances and it is a scientific fact. :biggthump Dandelion also contains different 'saponins' which is chemical substances, in connection with the substances used in south american 'arrow poison'. The 'saponins' in dandelion is not poisonous for the human body in small amounts. :wink:
Remember: never said it was deadly poisonous...! Only in bigger amounts (i cannot say what 'a big amount' is)
TheViking
26-07-2004, 13:21
I think i'd better keep quiet now. :wink: :-) I believe in my source and all you believe in yours, which is for good reason, cause I thought the same in the beginning. Buuut, I trust my source....
But perhaps it's more the principle in eating a toxic plant! :wink: I will never (by principle) eat something that is the least toxic, and then you can say that all plants are toxic in bigger amounts and then you wouldn't be able to eat anything 'natural'. Hehe :-) :biggthump
So off I go! :biggthump :biggthump
I think i'd better keep quiet now. :wink: :-) I believe in my source and all you believe in yours, which is for good reason, cause I thought the same in the beginning. Buuut, I trust my source....
But perhaps it's more the principle in eating a toxic plant! :wink: I will never (by principle) eat something that is the least toxic, and then you can say that all plants are toxic in bigger amounts and then you wouldn't be able to eat anything 'natural'. Hehe :-) :biggthump
So off I go! :biggthump :biggthump
I'm not disagreeing with you Viking ... there are plenty of foods that we eat that if we eath them in large enough doses that will kill us (I've read that if you drink too much water you can die from a heart attack ...).
However, as with anything to do with the outdoors, if you aren't comfortable with it or in any doubt, you are doing the right thing in avoid it! :biggthump
Was just talking to my mother about this.
During the second world war, and after, dandelion was apparently grown as a cash crop. the leaves were forced and used a chicory substitute and roots were roasted and ground for coffee. My grandfather was a market gardener and it was one of his 'crops'.
The family ate and drank quiet a lot of it and never suffered any adverse affects, too much coffee acts as a diuretic anyway...
TheViking
26-07-2004, 15:58
Hi...
My top 10 would be:
Blackberries ( :biggthump )
Blueberries
Raspberries
Elderberries
Wood sorrel
Wild apples
Beechnuts
Cattail roots
Beechleafs
Nettles
As you can see, I like berries a lot. But be careful. If you only eat berries you get such a stomach-ache..... :shock: :wink:
For me it would probably be:
- Nettles (absolute n°1)
- Dandelion (just a little more complicated to find)
- Beech
- Chestnut (not too difficult to find depending on the forest and will really fill you up)
- Pine (good for lighting fires and making tee)
- Wild strawberry/raspberry
- Cattail in swampy areas (I new it did great tinder, but only just read about it's food properties in Ray's book)
That's only seven though...so I'll add
- Rosehip
- Mint
- Oak since I think you can make flower from it's nuts. (I forgot the name of the nuts...)
Rosehip and mint are more difficult to find but I can still recognise them...
TheViking.....
Be careful with the wood sorrel ;-)
The whole plant contains a considerable amount of oxalic acid which gives the leaves that acidic refreshing taste.
Oxalic acid is harmful to the kidneys and the heart and has caused serious poisoning in children (some fatal). It can also endanger cattle and is especially deadly to sheep when there is a lack of other pasture......
Much more fatal than dandelion.... this one can kill... I suggest you cross it off your list if you have a problem with toxic plants..... or only eat a few (its fine in small quantities as the body can handle small amounts of oxalic acid)) to add taste to a salad, not as a main food.
Ed
TheViking
26-07-2004, 16:43
Hi...
Yes... (it just tastes so good!! :biggthump :biggthump :wink: )
My 'Dandelion-source' taught me to watch out of the wood sorrel too. Normally i never eat them! :wink: And in this case normally would be very rare or never....... :wink: :wink: :wink:
Here's a good link if you're interested in all things dandelion: http://www.edibleweeds.com/
To add to the whole dandelion debate check out the excellent and searchable 'Plants for a Future Database' (www.scs.leeds.ac.uk/pfaf/) which states:
"This plant has been mentioned in various books on poisonous plants but any possible toxins will be of very low concentration and toxicity[10]. There are reports that some people have suffered dermatitis as a result of touching the plant, this is probably caused by the latex in the leaves and stems[222]."
I have recently come across one other source (a book written for gardeners) which mentions dandelion as toxic in larger doses.
I think (but could be wrong) that a rule of thujmb for the best time to eat most leaves is before the plant has flowered. This means leaves from young plants. Which puts you earlier into the year.
For roots, the best time to gather or eat seems to be after the plant has begun to die back for winter.
These are rough rules though and I'd be interested to hear if other folks agree with them.
For roots, the best time to gather or eat seems to be after the plant has begun to die back for winter.
Yep thats correct..... autumn is a great time for root collecting. Just make sure you have the landowners permission as digging up roots is theft and criminal damage. You are only free to take the 4 F's (flowers, foliage, fruits and fungi).
At that time if year the roots are storing up neutrients to survive through the winter and ready for the new growth spurt in the spring... nice and tasty :-)
Ed
Yep as Ed points out, however be also aware some plants are protected for good reasons and as such you had best leave well alone.
Also gather if you need to - but please gather with a view to the contunied life of that plant.
Gary,
You say we only need to learn Ten plants surely this is not correct? Do you teach this to your students? My understanding of Bushcraft or even survival is that it is about utilising all the flora and fauna which surrounds us. If you only have knowledge of ten plants what happens if you cannot find any of those plants which you know?
I am just curious.
The idea of learning a top ten of plants is firstly to give you confidence, confidence you can learn them, confidence that you already know some maybe and confidence to go out into the wider world and look for more. Ten is about right as it would be unwise to try to learn say the top one hundred as this would be to great a task. Secondly it is a foundation to build upon, I dont know how well you read the original comments, but I usually tell people to look for and learn those which are most common everywhere or at least in the northern hemisphere that way they will find them on most continents. However as I say this is a foundation - not the end of the lesson.
Plantcraft, like a house, needs to be built upon a good foundation and a good foundation would be those wild plants you see every day on your way to work or growing in the borders of your garden.
And yes you should learn to use all the plants and animals around you but Roman wasnt built in a day so take your time and learn each new lesson throughly - slow and steady wins the race!
Hope that has helped.
Just to add my 2 cents, dandelions are definitely edible, although they have a mild diuretic effect. I have harvested dandelion leaves and roots for use in salads and for making a coffee-substitute. Dandelion is also grown commercially in Japan and is used (along with Burdock root) in stir-fries.
Information on growing Dandelion as a crop is available here! :-)
New Zealand Institute of Crop and Food Research (http://www.crop.cri.nz/home/products-services/publications/broadsheets/058dandelion.pdf)
As to my top ten list - in no particular order:
1) Elder - flowers and berries for food/drinks, leaves for insect repellant, wood (fallen only) for tinder/tools
2) Blackberries/raspberries/other native berries
3) Beech - leaves and nuts for making Noyau and roasting!
4) Birch - excellent for tinder, impromptu paper and weaving small baskets etc
5) Nettles - food and cordage and beer
6) Dock - excellent for removing nettle stings ;)
7) Orache/Good King Henry/Burdock/Sorrel - like nettles, good source of greens
8) Bog Myrtle - Best midge repellant I know!
9) Comfrey - excellent ingredient in ointments for cuts and bruises, sore irritated skin (along with elderflower) etc. Also useful if left to compost to feed other crops
10) Yarrow - stops nosebleeds, astringent that closes up cuts, insect repellant, tincture is calming and relaxing, stems can apparently be used in divining the future!
Of course there are always more - these just happen to be the ones I use most and therefore spring to mind :)
TheViking
29-09-2004, 16:31
Dandelions are definitely edible, although they have a mild diuretic effect. I have harvested dandelion leaves and roots for use in salads and for making a coffee-substitute. Dandelion is also grown commercailly in Japan and is used (along with Burdock root) in stir-fries.
Information on growing Dandelion as a crop is available here:
New Zealand Institute of Crop and Food Research (http://www.crop.cri.nz/home/products-services/publications/broadsheets/058dandelion.pdf)
For other references to its non-toxicity, see:
Plants For a Future (http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Taraxacum+officinale)
US GRAS List (Generally Recognised as Safe) (http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=582.20)
So I'll keep eating my dandelion salads! :-)
It's also definately sure that I will not comment further in this thread, else than what I'm writing now. But if you have read my earlier posts through you'll notice my opinions and facts. :wink: :biggthump
My contact is on a danish forum and haven't got the time to join another forum right now. But i'm sure that he will one day and then I'll ask him to subscribe to this thread. :wink:
Ooops - you people are fast!
Yes, having written the reply, I noticed that I had failed to see pages 2/3/4 of replies to the thread, nicely summing up this discussion and moving on, so I thought I'd quickly edit my post to be more relevant - but obviously not fast enough :) - D'oh! Sorry for dragging it all up again :embarasse
Little Mole
02-10-2004, 00:21
Dandelions are edible and medicinal but they wouldn't figure in my list. I find them a bit smelly...hence the molehills. lol
My top ten plants would be...
1. Roses (wild or garden). Edible hips for winter vitamin C and who could resist the opportunity to make turkish delight.
2. Oats (wild are probably rare so I'd have to dig a couple of furrows). One of the gentlest, healthiest most medicinal foods a person can eat. I know some people hate porridge but I've never heard of anyone being allergic to it.
3. Hazelnuts. To make flapjacks (with some of the oats) for winter protein snacks.
4. Radishes. I'm sure they're wild somewhere. Imagine finding a patch of wild radishes on a hot summer day. If you mean plants that are native to Ireland I'll have to think of a substitute if I can't find a native variety.
5. Watercress. It's full of iron. Pretty common here too.
6. Damsons (or sloes or any other plum-like fruit). I'd cook them along with any meat or fish I might encounter and try new recipes for damson breakfast cakes or something.
7. Thyme. Because I reckon it might go with roast venison, damson sauce and oatmeal biscuits and it's the one of the best all-round native medicinals I can think of.
8. Fungus. I know it's not really a plant but it is very useful and can be tasty and filling.
9. Nettles. To go with the fungus soup.
10. Honey. Also not really a plant but entirely derived from flowers it's an essential survival food and emergency item.
I think I could survive on that. :biggthump
Great Pebble
02-10-2004, 01:21
I'd need some wild chillis...... :struck:
Don't hold out much hope mind you.
Little Mole
02-10-2004, 01:28
You will love my radishes. I'll grow some really hot ones for you. :nana:
Moonraker
02-10-2004, 02:55
Tvividr, that is 'seriously' good info! Thanks for posting.
In this case I would agree on Dandelion being a safe plant to eat ( as Gary says ALL foods can hypothetically kill you if you eat or drink enough, even water :yikes:)
But The Viking makes a valid point in highlighting the potential dangers of eating or utilising wild plants ( or even cultivated or ornamental plants come to that).
I posted a lengthy couple of messages on the 'Eating from Natures larder' thread in this sub-forum which gives a lot of detail, in that case for Elderberry (Sambucus nigra) but with more general issues on this. You can see them here:
http://www.bushcraftuk.net/community/showpost.php?p=36875&postcount=27
and here:
http://www.bushcraftuk.net/community/showpost.php?p=37032&postcount=35
I said it there but I will say it again (because I think it really is an important issue which others have raised) and strongly advise anyone foraging wild plants to firstly learn to identify confidently the deadly poisonous plants and be aware of the general issues of plant toxicity (the links give further links/ detail, on this). And/ or read something from more official and informed sources such as The Ministry of Agriculture, Fisheries & Foods 'Poisonous Plants & Fungi. An Illustrated Guide' as has been mentioned earlier. I don' think anyone sensible would go out and munch away at every fungus they came across because there are strong cultural warnings about doing so. I can't see way the same due care and attention is not given to plants which can be equally deadly, whether in immediate toxicity or accumulated damage over time from prolonged ingestion (such as has been noted for Wood Sorrel (Oxalis acetosella).
-----End of rant :wink: -----
Just to clarify a few things with the humble Dandelion.
The current correct botanical name is:
Taraxacum officinale
not:
Taraxacum vulgare
or
Taraxacum officinalis
and if you want to be 'really' correct it is properly called:
Common Dandelion
:wink:
Of course, like many plants it has numerous 'common' or local names in all languages and often these are great to know and often help understand the plant. Like in Keith Beef's example of Pissenlit in French :-). In fact the common name in English comes from the Old French:
Dent-de-lion, literally, “tooth of the lion,”
Here are a load more from around the world. I will let you guess which name goes with which country :rolmao:
Chiang Nou Ts'Ao, Chin Tsan Ts'Ao, Common Dandelion, Dandelion, Diente De Leon, Gewone Paardebloem, Hindiba Berri, Huang Hua Ti Ting, Kara Hindiba, Khas Berri, Kou Ju Ts'Ao, Lion's Tooth, Maitiainen, P'O Kung Ying, P'U Kung Ying, Pissenlit, Priest's Crown, Pu Gong Ying, Seiyo-Tanpopo, Swine's Snout
I think this also gives a good idea why, if you really want to get into this great subject, it is worth learning the botanical (latin) names as well. They really do help to identify and explain uses more often than not.
Like for Dandelion:
officinale, officinalis official; used in a pharmacological sense (L.) [[o-fis´-i-NAL-iss]
Lets you know just by the name that it is/ was used in medicine.
The main active ingredients of the Common Dandelion are:
inulin, bitter principle, taraxin, choline, taraxerine, resin, traces of essential oil. sugar, vitamin C (leaves) and vitamin A. nicotinic acid, mucilage.
Just to give an example of the chemical complexity of plants here is a full list of the phytochemicals:
DANDELION - Taraxacum officinale WEBER EX F. H. WIGG. (Asteraceae)
Phytochemicals:*************** ****************************** ****************************** ******************* Plant part:
11,13-DIHYDROTARAXIN-ACID-BETA-D-GLUCOPYRANOSYL-ESTER ************************ Plant:
14-TARAXEREN-3BETA-OL ****************************** ****************************** ****************************** ************ Plant:
3,4-DIHYDROXYCINNAMIC-ACID ****************************** ****************************** ****************************** *** Plant:
31-NORCYCLOARTENOL ****************************** ****************************** ****************************** **************** Plant:
ALPHA-AMYLASE ****************************** ****************************** ****************************** ****************************** Plant:
ANDROSTEROL ****************************** ****************************** ****************************** ****************************** *** Plant:
ANEURINE ****************************** ****************************** ****************************** ****************************** ************* Plant:
APIGENIN-7-GLUCOSIDE ****************************** ****************************** ****************************** **************** Leaf:
ARABINOSE ****************************** ****************************** ****************************** ****************************** ********** Plant:
ARNIDIOL ****************************** ****************************** ****************************** ****************************** *************** Flower:
ASPARAGINIC-ACID ****************************** ****************************** ****************************** ************************* Plant:
BETA-AMYRIN ****************************** ****************************** ****************************** ****************************** ****** Flower:
BETA-CAROTENE ****************************** ****************************** ****************************** ***************************** Root
BETA-SITOSTEROL ****************************** ****************************** ****************************** ************************** Plant:
CAFFEIC-ACID ****************************** ****************************** ****************************** ****************************** ****** Plant:
CAOUTCHOUC ****************************** ****************************** ****************************** ****************************** ***** Latex Exudate
CEROTIC-ACID ****************************** ****************************** ****************************** ****************************** ***** Root:
CERYL-ALCOHOL ****************************** ****************************** ****************************** ***************************** Latex Exudate:
CHOLINE ****************************** ****************************** ****************************** ****************************** **************** Root:
CHRYSANTHEMUMXANTHIN ****************************** ****************************** ****************************** ******** Flower:
CLUYTIANOL ****************************** ****************************** ****************************** ****************************** ******** Root:
COUMESTROL ****************************** ****************************** ****************************** ****************************** ***** Plant:
CRYPTOXANTHIN ****************************** ****************************** ****************************** ***************************** Flower:
CRYPTOXANTHIN-EPOXIDE ****************************** ****************************** ****************************** ********** Flower:
CYCLOARTANOL ****************************** ****************************** ****************************** ****************************** * Plant:
CYCLOARTENOL ****************************** ****************************** ****************************** ****************************** * Plant:
D-GLUCURONIC-ACID ****************************** ****************************** ****************************** ********************* Plant:
FARADIOL ****************************** ****************************** ****************************** ****************************** ************** Plant:
FLAVOXANTHIN ****************************** ****************************** ****************************** ****************************** *** Flower:
GERMACRANOLIDE ****************************** ****************************** ****************************** ************************* Plant:
GLUTAMIC-ACID ****************************** ****************************** ****************************** ****************************** ** Leaf:
HOMOANDROSTEROL ****************************** ****************************** ****************************** ********************* Root:
HOMOTARAXASTEROL ****************************** ****************************** ****************************** ******************* Root:
INULIN ****************************** ****************************** ****************************** ****************************** ********************* Root
LACTUCEROL ****************************** ****************************** ****************************** ****************************** ****** Plant:
LECITHIN ****************************** ****************************** ****************************** ****************************** *************** Flower
LEVULIN ****************************** ****************************** ****************************** ****************************** ***************** Plant:
LEVULOSE ****************************** ****************************** ****************************** ****************************** ************ Plant:
LINOLEIC-ACID ****************************** ****************************** ****************************** ****************************** **** Root:
LINOLENIC-ACID ****************************** ****************************** ****************************** ****************************** * Root:
LUTEIN ****************************** ****************************** ****************************** ****************************** ******************* Flower:
LUTEOLIN-7-GLUCOSIDE ****************************** ****************************** ****************************** *************** Leaf:
MELISSIC-ACID ****************************** ****************************** ****************************** ****************************** **** Root:
NIACIN ****************************** ****************************** ****************************** ****************************** ******************** Root:
NICOTINIC-ACID ****************************** ****************************** ****************************** ****************************** *** Root:
OLEIC-ACID ****************************** ****************************** ****************************** ****************************** *********** Root:
P-COUMARIC-ACID ****************************** ****************************** ****************************** *************************** Plant:
P-HYDROXYPHENYLACETIC-ACID ****************************** ****************************** **************************** Plant:
PALMITIC-ACID ****************************** ****************************** ****************************** ****************************** **** Root:
PECTINS ****************************** ****************************** ****************************** ****************************** **************** Root
PHLOBAPHENE ****************************** ****************************** ****************************** ****************************** *** Root:
POLLINASTANOL ****************************** ****************************** ****************************** ****************************** Plant:
PSEUDOTARAXASTEROL ****************************** ****************************** ****************************** ************** Plant:
RIBOFLAVIN ****************************** ****************************** ****************************** ****************************** ********** Leaf Root
SAPONIN ****************************** ****************************** ****************************** ****************************** **************** Plant:
STIGMASTEROL ** ****************************** ****************************** ****************************** ***************************** Root:
STRONTIUM ****************************** ****************************** ****************************** ****************************** ********** Plant
TARAXACERINE ****************************** ****************************** ****************************** ****************************** ** Root:
TARAXACINE ****************************** ****************************** ****************************** ****************************** ******** Root:
TARAXACOSIDE ****************************** ****************************** ****************************** ****************************** ** Plant:
TARAXANTHIN ****************************** ****************************** ****************************** ****************************** ***** Plant:
TARAXASTEROL ****************************** ****************************** ****************************** ****************************** * Latex Exudate:
TARAXEROL ****************************** ****************************** ****************************** ****************************** ********* Root:
TARAXIN-ACID ****************************** ****************************** ****************************** ****************************** ***** Plant:
TARAXIN-ACID-BETA-D-GLUCOPYRANOSYL-ESTER ****************************** *********************** Plant:
TARAXOL ****************************** ****************************** ****************************** ****************************** *************** Root:
TARTARIC-ACID ****************************** ****************************** *************** ****************************** ***************** Plant:
THIAMIN ****************************** ****************************** ****************************** ****************************** ****************** Leaf Root:
TYROSINASE ****************************** ****************************** ****************************** ****************************** ******** Root:
VIOLAXANTHIN ****************************** ****************************** ****************************** ****************************** **** Flower:
XANTHOPHYLL ****************************** ****************************** ****************************** ****************************** **** Plant:
:yikes: You get a few of those in Marmite :D
Finally some other useful bushcrafty stuff:
Effect diuretic, digestive tonic; stimulates stomach and bile secretion, Parts used the young herb before flowering; dry in a warm room. The tap-root; dig up, clean with a brush (but do not wash), split lengthwise and dry thoroughly; keep in insect-proof containers. Application Medicinal: in allopathic medicine a decoction of 2 teaspoons mixed herb and root per cup water, bring quickly to the boil. allow to stand for 12-15 minutes taken 2-3 times a day is prescribed for disorders of the gall-bladder and dyspepsia. In homoeopathy an essence. prepared from fresh material, is given for rheumatism, neuralgia and stomach complaints, The time honoured home-remedy is either as the above decoction or the freshly pressed juice (commercially available) 1 tablespoon, 3 times a day for the same ailments as well as a diuretic; it should be taken over a period of several weeks to be effective, Edible: the young leaves are eaten as salad or vegetable (the bitter taste can be alleviated by putting them into cold water2 hours before use), Very young flower buds can be preserved in vinegar and used like capers. The developing shoots, before the scape begins to grow, also make a fine vegetable and are used like brussel sprouts, Tap roots, dug up in the autumn, are used like salsify.
Source; 'The Hamlyn Guide To Edible & Medicinal Plants of Britian and Northern Europe'. Edmund Launert. Hamlyn. 1989 Forth IMpression. ISBN 0 600 56395 2 (now sadly out of print but well worth picking up if you can)
Not sure how useful the 'dandelion clock' seeds are for tinder? Maybe the white latex could be used as a glue?
BTW: The garden variety grown here in France is actually Taraxacum officinale 'sativum'. This strain features tender fleshy leaves very high in iron, ideal for spring salads or cooked like spinach.
The humble Dandelion will never look the same again :lol:
Moonraker
02-10-2004, 02:57
Tvividr, that is 'seriously' good info! Thanks for posting.
In this case I would agree on Dandelion being a safe plant to eat ( as Gary says ALL foods can hypothetically kill you if you eat or drink enough, even water :yikes:)
But The Viking makes a valid point in highlighting the potential dangers of eating or utilising wild plants ( or even cultivated or ornamental plants come to that).
I posted a lengthy couple of messages on the 'Eating from Natures larder' thread in this sub-forum which gives a lot of detail, in that case for Elderberry (Sambucus nigra) but with more general issues on this. You can see them here:
http://www.bushcraftuk.net/community/showpost.php?p=36875&postcount=27
and here:
http://www.bushcraftuk.net/community/showpost.php?p=37032&postcount=35
I said it there but I will say it again (because I think it really is an important issue which others have raised) and strongly advise anyone foraging wild plants to firstly learn to identify confidently the deadly poisonous plants and be aware of the general issues of plant toxicity (the links give further links/ detail, on this). And/ or read something from more official and informed sources such as The Ministry of Agriculture, Fisheries & Foods 'Poisonous Plants & Fungi. An Illustrated Guide' as has been mentioned earlier. I don' think anyone sensible would go out and munch away at every fungus they came across because there are strong cultural warnings about doing so. I can't see way the same due care and attention is not given to plants which can be equally deadly, whether in immediate toxicity or accumulated damage over time from prolonged ingestion (such as has been noted for Wood Sorrel (Oxalis acetosella).
-----End of rant :wink: -----
Just to clarify a few things with the humble Dandelion.
The current correct botanical name is:
Taraxacum officinale
not:
Taraxacum vulgare
or
Taraxacum officinalis
and if you want to be 'really' correct it is properly called:
'Common Dandelion'
:wink:
Of course, like many plants it has numerous 'common' or local names in all languages and often these are great to know and often help understand the plant. Like in Keith Beef's example of Pissenlit in French :-). In fact the common name in English comes from the Old French:
Dent-de-lion, literally, “tooth of the lion,”
Here are a load more from around the world. I will let you guess which name goes with which country :rolmao:
Chiang Nou Ts'Ao, Chin Tsan Ts'Ao, Common Dandelion, Dandelion, Diente De Leon, Gewone Paardebloem, Hindiba Berri, Huang Hua Ti Ting, Kara Hindiba, Khas Berri, Kou Ju Ts'Ao, Lion's Tooth, Maitiainen, P'O Kung Ying, P'U Kung Ying, Pissenlit, Priest's Crown, Pu Gong Ying, Seiyo-Tanpopo, Swine's Snout
I think this also gives a good idea why, if you really want to get into this great subject, it is worth learning the botanical (latin) names as well. They really do help to identify and explain uses more often than not.
Like for Dandelion:
officinale, officinalis official; used in a pharmacological sense (L.) [[o-fis´-i-NAL-iss]
Lets you know just by the name that it is/ was used in medicine.
The main active ingredients of the Common Dandelion are:
inulin, bitter principle, taraxin, choline, taraxerine, resin, traces of essential oil. sugar, vitamin C (leaves) and vitamin A. nicotinic acid, mucilage.
Just to give an example of the chemical complexity of plants here is a full list of the phytochemicals:
DANDELION - Taraxacum officinale WEBER EX F. H. WIGG. (Asteraceae)
Phytochemicals:*************** ****************************** ****************************** ******************* Plant part:
11,13-DIHYDROTARAXIN-ACID-BETA-D-GLUCOPYRANOSYL-ESTER ************************ Plant:
14-TARAXEREN-3BETA-OL ****************************** ****************************** ****************************** ************ Plant:
3,4-DIHYDROXYCINNAMIC-ACID ****************************** ****************************** ****************************** *** Plant:
31-NORCYCLOARTENOL ****************************** ****************************** ****************************** **************** Plant:
ALPHA-AMYLASE ****************************** ****************************** ****************************** ****************************** Plant:
ANDROSTEROL ****************************** ****************************** ****************************** ****************************** *** Plant:
ANEURINE ****************************** ****************************** ****************************** ****************************** ************* Plant:
APIGENIN-7-GLUCOSIDE ****************************** ****************************** ****************************** **************** Leaf:
ARABINOSE ****************************** ****************************** ****************************** ****************************** ********** Plant:
ARNIDIOL ****************************** ****************************** ****************************** ****************************** *************** Flower:
ASPARAGINIC-ACID ****************************** ****************************** ****************************** ************************* Plant:
BETA-AMYRIN ****************************** ****************************** ****************************** ****************************** ****** Flower:
BETA-CAROTENE ****************************** ****************************** ****************************** ***************************** Root
BETA-SITOSTEROL ****************************** ****************************** ****************************** ************************** Plant:
CAFFEIC-ACID ****************************** ****************************** ****************************** ****************************** ****** Plant:
CAOUTCHOUC ****************************** ****************************** ****************************** ****************************** ***** Latex Exudate
CEROTIC-ACID ****************************** ****************************** ****************************** ****************************** ***** Root:
CERYL-ALCOHOL ****************************** ****************************** ****************************** ***************************** Latex Exudate:
CHOLINE ****************************** ****************************** ****************************** ****************************** **************** Root:
CHRYSANTHEMUMXANTHIN ****************************** ****************************** ****************************** ******** Flower:
CLUYTIANOL ****************************** ****************************** ****************************** ****************************** ******** Root:
COUMESTROL ****************************** ****************************** ****************************** ****************************** ***** Plant:
CRYPTOXANTHIN ****************************** ****************************** ****************************** ***************************** Flower:
CRYPTOXANTHIN-EPOXIDE ****************************** ****************************** ****************************** ********** Flower:
CYCLOARTANOL ****************************** ****************************** ****************************** ****************************** * Plant:
CYCLOARTENOL ****************************** ****************************** ****************************** ****************************** * Plant:
D-GLUCURONIC-ACID ****************************** ****************************** ****************************** ********************* Plant:
FARADIOL ****************************** ****************************** ****************************** ****************************** ************** Plant:
FLAVOXANTHIN ****************************** ****************************** ****************************** ****************************** *** Flower:
GERMACRANOLIDE ****************************** ****************************** ****************************** ************************* Plant:
GLUTAMIC-ACID ****************************** ****************************** ****************************** ****************************** ** Leaf:
HOMOANDROSTEROL ****************************** ****************************** ****************************** ********************* Root:
HOMOTARAXASTEROL ****************************** ****************************** ****************************** ******************* Root:
INULIN ****************************** ****************************** ****************************** ****************************** ********************* Root
LACTUCEROL ****************************** ****************************** ****************************** ****************************** ****** Plant:
LECITHIN ****************************** ****************************** ****************************** ****************************** *************** Flower
LEVULIN ****************************** ****************************** ****************************** ****************************** ***************** Plant:
LEVULOSE ****************************** ****************************** ****************************** ****************************** ************ Plant:
LINOLEIC-ACID ****************************** ****************************** ****************************** ****************************** **** Root:
LINOLENIC-ACID ****************************** ****************************** ****************************** ****************************** * Root:
LUTEIN ****************************** ****************************** ****************************** ****************************** ******************* Flower:
LUTEOLIN-7-GLUCOSIDE ****************************** ****************************** ****************************** *************** Leaf:
MELISSIC-ACID ****************************** ****************************** ****************************** ****************************** **** Root:
NIACIN ****************************** ****************************** ****************************** ****************************** ******************** Root:
NICOTINIC-ACID ****************************** ****************************** ****************************** ****************************** *** Root:
OLEIC-ACID ****************************** ****************************** ****************************** ****************************** *********** Root:
P-COUMARIC-ACID ****************************** ****************************** ****************************** *************************** Plant:
P-HYDROXYPHENYLACETIC-ACID ****************************** ****************************** **************************** Plant:
PALMITIC-ACID ****************************** ****************************** ****************************** ****************************** **** Root:
PECTINS ****************************** ****************************** ****************************** ****************************** **************** Root
PHLOBAPHENE ****************************** ****************************** ****************************** ****************************** *** Root:
POLLINASTANOL ****************************** ****************************** ****************************** ****************************** Plant:
PSEUDOTARAXASTEROL ****************************** ****************************** ****************************** ************** Plant:
RIBOFLAVIN ****************************** ****************************** ****************************** ****************************** ********** Leaf Root
SAPONIN ****************************** ****************************** ****************************** ****************************** **************** Plant:
STIGMASTEROL ** ****************************** ****************************** ****************************** ***************************** Root:
STRONTIUM ****************************** ****************************** ****************************** ****************************** ********** Plant
TARAXACERINE ****************************** ****************************** ****************************** ****************************** ** Root:
TARAXACINE ****************************** ****************************** ****************************** ****************************** ******** Root:
TARAXACOSIDE ****************************** ****************************** ****************************** ****************************** ** Plant:
TARAXANTHIN ****************************** ****************************** ****************************** ****************************** ***** Plant:
TARAXASTEROL ****************************** ****************************** ****************************** ****************************** * Latex Exudate:
TARAXEROL ****************************** ****************************** ****************************** ****************************** ********* Root:
TARAXIN-ACID ****************************** ****************************** ****************************** ****************************** ***** Plant:
TARAXIN-ACID-BETA-D-GLUCOPYRANOSYL-ESTER ****************************** *********************** Plant:
TARAXOL ****************************** ****************************** ****************************** ****************************** *************** Root:
TARTARIC-ACID ****************************** ****************************** *************** ****************************** ***************** Plant:
THIAMIN ****************************** ****************************** ****************************** ****************************** ****************** Leaf Root:
TYROSINASE ****************************** ****************************** ****************************** ****************************** ******** Root:
VIOLAXANTHIN ****************************** ****************************** ****************************** ****************************** **** Flower:
XANTHOPHYLL ****************************** ****************************** ****************************** ****************************** **** Plant:
:yikes: You get a few of those in Marmite :D
Finally some other useful bushcrafty stuff:
Effect diuretic, digestive tonic; stimulates stomach and bile secretion, Parts used the young herb before flowering; dry in a warm room. The tap-root; dig up, clean with a brush (but do not wash), split lengthwise and dry thoroughly; keep in insect-proof containers. Application Medicinal: in allopathic medicine a decoction of 2 teaspoons mixed herb and root per cup water, bring quickly to the boil. allow to stand for 12-15 minutes taken 2-3 times a day is prescribed for disorders of the gall-bladder and dyspepsia. In homoeopathy an essence. prepared from fresh material, is given for rheumatism, neuralgia and stomach complaints, The time honoured home-remedy is either as the above decoction or the freshly pressed juice (commercially available) 1 tablespoon, 3 times a day for the same ailments as well as a diuretic; it should be taken over a period of several weeks to be effective, Edible: the young leaves are eaten as salad or vegetable (the bitter taste can be alleviated by putting them into cold water2 hours before use), Very young flower buds can be preserved in vinegar and used like capers. The developing shoots, before the scape begins to grow, also make a fine vegetable and are used like brussel sprouts, Tap roots, dug up in the autumn, are used like salsify.
Source; 'The Hamlyn Guide To Edible & Medicinal Plants of Britian and Northern Europe'. Edmund Launert. Hamlyn. 1989 Forth Impression. ISBN 0 600 56395 2 (now sadly out of print but well worth picking up if you can)
Not sure how useful the 'dandelion clock' seeds are for tinder? Maybe the white latex could be used as a glue? Externally, the white sap from the stems or roots can be applied directly to ease the pain of sores and bee stings, and is useful in the elimination of warts, acne, and calluses.
Not so effective for warts I found but goes a great colour :-)
BTW: The garden variety grown here in France is actually Taraxacum officinale 'sativum'. This strain features tender fleshy leaves very high in iron, ideal for spring salads or cooked like spinach.
The humble Dandelion will never look the same again :lol:
Simon
TheViking
02-10-2004, 10:42
Good point there in listing the chemicals found in that plant. And you remembered Taraxin which is a non-glycodic chemical which is bitter. In larger doses this chemical can make you throw up and it can have an influence on the digestion. I knew I was going to start a huge debate when I said the opposite of all the books.
My contact told me that you had to eat very large doses before it got dangerous. But he also agrees that the plant has/is been used as medicine.
The Taraxin can be removed through boiling. He also writes that the few leaves you put in the salad won't do any harm. :wink:
But I don't think i'll never change the way you look at the plant, nor will you. :biggthump
Cheers
Tantalus
02-10-2004, 11:18
gotta say here that all plants have an effect on the digestion (try surviving on prunes lol) and too much of anything will make you throw up
as for poisonous, well potatoes are related to nightshade and can contain poisons too, specially if green or sprouting but i dont see anyone tempted to stop eating potatoes
hunger is also really very bad for your system, severer cases causing irrational thinking which in a bushcraft situation could be deadly
Sooooooo back on topic with top 10 plants and foods from the wild
Nettle
Willowherb
Beech mast
Fungi
Rushes -yes the normal ones have edible roots too
Dandelion (coffee is not a luxury ok?)
Sorrel
Wild oats
Shepherds Purse
Wild garlic and Mint cos they make plain things much more interesting
all sorts of seasonal fruits and berries, Hips, Haws, Sloes, Rowan berries, rasps, blaeberries, Crab apples etc but didnt add them to the list cos they are not available all year round
Tant
ps anyone ever eaten poppyseed cake ? it is delicious but will make you fail a drugs test
Moonraker
02-10-2004, 12:27
Good point there in listing the chemicals found in that plant. And you remembered Taraxin which is a non-glycodic chemical which is bitter. In larger doses this chemical can make you throw up and it can have an influence on the digestion. I knew I was going to start a huge debate when I said the opposite of all the books.
My contact told me that you had to eat very large doses before it got dangerous. But he also agrees that the plant has/is been used as medicine.
The Taraxin can be removed through boiling. He also writes that the few leaves you put in the salad won't do any harm. :wink:
But I don't think i'll never change the way you look at the plant, nor will you. :biggthump
I don't think it's about trying to 'change the way' people look at plants as such, but rather to suggest and/ or provide reliable sources from which people can make an informed decision. And to make people aware of the 'potential dangers' as well as the potential benefits. And if you posted details which showed this I would certainly take notice! :-) We all make up our own minds in the end :wink:
as for poisonous, well potatoes are related to nightshade and can contain poisons too, specially if green or sprouting but i dont see anyone tempted to stop eating potatoes
But that's the point Tantalus. Most people are aware of the dangers of eating the green or shooting parts of potatoes (although I wonder if even basic knowledge such as this is being lost to our children?). So people eat potatoes but they eat them safely because they are informed of the dangers. To put it into context:
The chemical in question is solanine, a toxin that forms in the sprouts and green parts of potatoes. You can avoid it by cutting away sprouts (“eyes”) from potatoes and peeling them below any green layer. And don’t eat any potatoes that taste bitter; the flavor might indicate the presence of solanine.
Solanine is a significant toxin, but you are unlikely to run into trouble with it in because we grow potato varieties that do not produce much of it. That is not the case in Peru, where potatoes originated, and some older varieties can contain high amounts. A 200 pound person would have to eat two pounds of fully green potatoes in a single day to consume a toxic level of solanine. Symptoms include abdominal pain, nausea, diarrhea, vomiting, drowsiness, mental confusion, shortness of breath, weak and rapid pulse, and, eventually, respiratory failure.
There hasn’t been a single case of solanine poisoning due to eating potatoes in the United States for more than 50 years.
However we are talking about wild plants and these are likely to contain much higher concentrations of such phytotoxins and people are unlikely to have been taught how to prepare them to make them safe or what they do because today people generally buy their food from supermarkets and the traditional knowledge is all but lost to most of us.
There is some excellent advice in this free downloadable PDF book relevant to plants in Britain:
The Fast Wildfood Cookbook (http://www.countrylovers.co.uk/wildfoodjj/fastfood.pdf)
It also has some yummy recipes :-) and do check out the great section at the end for uses of herbs and what foods they go well with.
hunger is also really very bad for your system, severer cases causing irrational thinking which in a bushcraft situation could be deadly
That is a very good point.
My contact told me that you had to eat very large doses before it got dangerous.
How much is a large dose? A bowlful? A sackful?
TheViking
03-10-2004, 17:41
How much is a large dose? A bowlful? A sackful?
As said before in this thread :wink: I cannot decide what a large dose is. Do you know it? He just said a large dose. But I will try and ask him and get back to that... :roll: