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Just going over some basics: Guidelines for foraging and tips on how to learn more without getting overwhelmed. A very brief summary: 1) Don't eat anything you can't positively identify! And cross-check facts and information. 2) Don't take too much! 3) Don't gather in polluted areas Tips: 1) Know the right time of year to harvest 2) Learn plant families & get used to using Latin names 3) Rather than "hunting" for one plant, just go and identify what you see. 4) Embrace gestalt: A plant is more than the sum of its parts. 5) Get to know a plant's preferred habitat/soil type. 6) Bring the right tools and equipment.

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Check it out here: en.wikipedia.org

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www.eattheweeds.com Learn with Green Deane about two dozen of the wild foods edible in Wekiva State Park and the southern United States.

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Wilderness Skills and Preparedness Essentials, Episode 6. Done to fulfill the Foraging component of Wolfbushcraft Group Skills. Music is by Faun. Thanks, PMZ

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When considering to eat wild plants on a camping trip, it's important to do research in order to compile a comprehensive list of potential edibles. Learn about eating beach blackberries and arctic willow plants on a camping trip with help from a recreational kayaking instructor and outdoor adventurer in this free video on wild, edible plants. Expert: Dr. T. Scott Cook Contact: www.weu.com/about_us.htm Bio: Dr. T. Scott Cook has a degrees in Recreational Leadership and Outdoor Adventure from Greenfield Community College and the University of Massachusetts. Filmmaker: Christian Munoz-Donoso

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Jackie takes you on a city backyards tour to identify and describe 6 invasive wild edible plants found in Waterloo region which is on the boundary of Zone 5 and Zone 6 in North America. Described in this video are wood sorrel, wild lettuce, dandelion, violet, wild carrot and mallow. Jackie is an Environmental Studies part-time lecturer at the University of Waterloo. Jackie McMillan has been helping people enjoy getting healthier for over 25 years. As an autistic child, Jackie realized that some environments and actions (whether physical, mental, emotional, or spiritual) made her challenges worse, while others made them dramatically better. Two years of pre-medical and a degree in Environmental Studies brought depth and a passionate understanding that her discoveries could improve life for everyone -- not just autistics. Individuals, families, child development centres, hospitals, boards of education, advisory committees, and others, continue to benefit from Jackie's help in finding their own best paths toward optimal well-being, and realizing potential. When she's not teaching workshops or using her therapeutic skills, Jackie can usually be found either learning things, or gathering wild foods.

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Nasturtiums are a very amazing plant! Take a look at those bright colored flowers and thos lily pad like leaves. The leaves and flowers of the nasturtium are both edible if you DO NOT use pesticides. Nasturtiums like to be grown in poor soil condition which helps them produce more flowers. Too much water, fertilizer and/or good soil and nasturtiums will have minimal amounts of flowers, but an abundance of great looking leaves. Plant nasturtiums as a "trap crop", which means that nasturtiums will attract all those bad bugs away from your garden! Nasturtiums are easy and fun to grow!

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Ever wondered what to find to eat during the winter time? Well, have a look :). Wild edibles are most nutrious and important plants in our daily life!

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Visit www.electsake.com for more Videos along with Diagrams and Instruction on this and other Survival and Living off the Land skills --- How to cook clover greens, make clover teas and medicines, and how to dry and story clover for later use.

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I had the pleasure of connecting with Dr. Alicja Zobel, who is an extraordinary woman! She is original, inventive, driven, a walking encyclopedia... or rather 1000 encyclopedias, and quite the character too! :) She has so much passion for getting important knowledge out there to the public, and is way ahead of her time. Example, she was teaching people about antioxidants back in the 1980's when hardly anyone knew what they were. Among so many other accomplishments, she pushed for trans fat labels on food in Canada.... So thanks to her drive to help humanity, we now have trans fat labels on food in Canada! She's hoping to do the same thing for the cancer causing agents acrylamides. Check out this video- www.youtube.com Learn more about Dr. Zobel here- drzobel.blogspot.com In this video, Dr. Zobel shares some information about a couple of wild edibles that can be found on her property in Peterborough, Ontario, such as poplar buds and spruce buds and needles which have a lot of amazing health benefits. She has SO many more wild edibles on her property, but we didn't have time to film it all- She's been hired by the World Health Organization to teach her latest research and findings to doctors and scientists, but hopefully once she's back in a month or so, we can connect again to explore more wild edibles. I encourage you to do some research on these things, plus wild food foraging in general. You may never know what amazing food is growing right in your backyard or right <b>...</b>

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I can guarantee you have never seen wild edibles like this before. Some of the best I have ever eaten. Hopefully you have access to this type of wild edible in your area.

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From www.thebestofrawfood.com. Raw foodist Sergei Boutenko takes a group of people on a wild nature hike in Amsterdam, the Netherlands. Here, Sergei discusses the wild edible daisy. Where to find them, how they look like, the nutritional value and health benefits. For more info about Sergei and wild plants visit Sergei's website at www.harmonyhikes.com.

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How to identify poisonous Marsh Marigold (caltha palustris). Marsh Marigold is edible only after properly boiling in 2 to 3 changes of water. I'll show you how to make it taste great. Find food in the wild.

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This is a very common plant that actually has a great taste.

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Wild edible Iphone app: goo.gl Wild edible Android app: goo.gl For more information about wild edibles, subscribe to our youtube channel or visit: www.PoweredByGreenSmoothies.com

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learn more at itunes.apple.com & www.sergeiboutenko.com Author, John Kallas, discusses nature's free food wild edibles and the benefits that go hand in hand with eating them. Visit John on the web www.wildfoodadventures.com

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This should help you figure out the difference between finding wild raspberries vs wild blackberries...

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www.RawFood.nl and www.RawFoodAcademy.com Two days ago Sergei Boutenko gave a wild edibles class in "het Vondelpark" in Amsterdam, Holland. Here you see the part about the purple thistle or prickly lettuce. Did you know, that you can make a green smoothie with it or eat the inside of the stem in a salad? For the complete 60 minute video, in which Sergei shows about 20 wild edibles outside in the parc, go to www.RawFoodAcademy.com.

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Wild edibles are scarce in the middle of winter in northern parts of America but many trees have edible inner bark. Here I show you how to make inner bark tea from the American Beech tree.

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In this video we indentify and discuss the wild edible Goldenrod, we take it one step farther and process the flower into what could be a flour substitute that will be tested this winter.

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From www.thebestofrawfood.com . Sergei reveals the ancient secrets of stinging nettles, where and how to pick them and how to eat them. Filmed during Sergei and Valya Boutenko's visit Amsterdam, The Netherlands in September 2008. More information on wild edible greens on Sergei's website www.harmonyhikes.com

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In this video we collect wild grass seed and then process it into a flour substitute. This was a fun an unexpected video, and I believe this will be a great flour substitute to add to your winter supply.

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Video taken at Pearson Gardens in Montford, Asheville NC Marc Williams, Ethnobotanist, preview video of wild plants (Deadnettle, Onion, Henbit, Chickweed) for upcoming Sun. Apr 25, 1-6pm- Forage and Feast workshop This will be a two part class. The first part will include a plant walk and harvest of selected plants that may be used for food, medicine, or both. The second part will focus on the preparation of a meal from the plants that were harvested. This class will provide a holistic understanding of what it takes to bring sustenance from field to fork. Special attention will be given to how understanding patterns within the plant world can allow one to demystify the green wall and begin to have confidence in the usefulness and abundance of plant resources all around us. $30-50 Sliding Scale Register by visiting: www.herbsheal.com Contact Appalachia School of Holistic Herbalism (ASHH) @ 828-350-1221 or e-mail Info@HerbsHeal.com with any questions. Marc Williams is an ethnobotanist. He has studied plants intensively while learning to use them for food, medicine, and beauty. His training includes a bachelor's degree in Environmental Studies concentrating in Sustainable Agriculture from Warren Wilson College, over a decade working at a multitude of restaurants, various farms, and travels throughout 22 countries in North/Central America and Europe. Marc has taught hundreds of people about the marvelous world of plants and their respective uses. In May he will receive a <b>...</b>

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Muscadines (Vitis rotundifolia) are a grapevine species native to the present-day southeastern United States that has been extensively cultivated since the 16th Century. Its recognized range in the United States extends from New York south to Florida, and west to Missouri, Kansas, Arkansas, Oklahoma and Texas. They are well adapted to their native warm and humid climate; they need fewer chilling hours than better known varieties and they thrive on summer heat. Muscadine berries range from bronze to dark purple to black in color when ripe. However, many wild varieties stay green through maturity. They have skin sufficiently tough that eating the raw fruit often involves biting a small hole in the skin to suck out the pulp inside. Muscadines are not only eaten fresh, but also are used in making wine, juice, and jelly. Muscadine grapes are rich sources of polyphenols and other nutrients studied for their potential health benefits. Gallic acid, (+)-catechin and epicatechin are the major phenolics in seeds, while ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol were the major phenolics in the skins.[1] In a natural setting, muscadines are important plants for improving wildlife habitat by providing cover, browse, and fruit for a wide variety of animals.[2]

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Pat from 4H giving a wild edibles nature walk in Lake Placid NY. She discusses edible and non edible "weeds". Many of the weeds in your front yard were brought over by the first settlers for a quick food and medicine source. The Roundup weed company Monsanto would have you kill these wonderful plants in the sake of curb appeal a useless toxic green lawn. A few "weeds" to learn: Heal All, Dandelion, Plantain (narrow and broad), Red Clover, White Clover, Ground Ivy, Wood Sorrel, Sheep Sorrel and Violets. We found the Peterson Field Guide Eastern/Central Medicinal Plants and Herbs to have the best descriptions and photos. Many edible plants have look a likes that are deadly. Make sure you can id the desired plant.

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A video of 3 plants that can be eaten during the winter. Info includes edible parts, uses,habitat, and other info. pabackwoodsman.webs.com

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Harvesting Wild Edible in chemical safe areas. This video shows some areas that have been sprayed with herbicide weed killers. Some sprays could be toxic. Try to avoid these areas if collecting wild edibles for food. wrol Where to forage by No Trace Survival organic health food wild crafted dangers

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25 yr old Outdoor Specialist & scientist Nathan Martinez shows you how to survive off the land by foraging edible plants while avoiding the toxic ones. Very informative seminar (both classroom & outdoor). Special thank you to Daniel, our roving reporter, for filming this presentation. ** Please rate & leave feedback ** Thank you! ***

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How to identify edible Wild Onion and Wild Garlic but be careful as they resemble the deadly Death Camas and Star of Bethlehem.

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Plantago is a genus of about 200 species of small, inconspicuous plants commonly called plantains. They share this name with the very dissimilar plantain, a kind of banana. Most are herbaceous plants, though a few are subshrubs growing to 60 cm (23.5 in) tall. The leaves are sessile, but have a narrow part near the stem which is a pseudo-petiole. They have three or five parallel veins that diverge in the wider part of the leaf. Leaves are broad or narrow, depending on the species. The inflorescences are borne on stalks typically 5--40 cm (2.25-15.75 in) tall, and can be a short cone or a long spike, with numerous tiny wind-pollinated flowers. Plantains are used as food plants by the larvae of some species of Lepidoptera (butterfly and moth) - see list of Lepidoptera that feed on plantains. They are found all over the world, including America, Asia, Australia, New Zealand, Africa and Europe. Many species in the genus are cosmopolitan weeds. They are found in many different habitats, most commonly in wet areas like seepages or bogs. They can also be found in alpine and semi-alpine or coastal areas. The cosmopolitan weeds can be frequently seen at the side of roads. Plantago species have been used since prehistoric times as herbal remedies. The herb is astringent, anti-toxic, antimicrobial, anti-inflammatory, anti-histamine, as well as demulcent, expectorant, styptic and diuretic. Externally, a poultice of the leaves is useful for insect bites, poison-ivy rashes, minor sores <b>...</b>

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www.TheRawFoodWorld.com, Today we discover that many of the wild edibles in our garden are extremely nutritious to consume. This is has great information, but you may want to cut watching this video before it ends, because I kind of got in trouble on camera

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Cyperus difformis is a species of sedge known by several common names, including variable flatsedge and smallflower umbrella-sedge. This plant is native to southern Europe, most of Africa and Asia, and Australia, and it is naturalized in other areas of the world, including large parts of the Americas. It is a plant of aquatic and moist habitats. It is a weed of rice fields, but not generally a troublesome one. This is an annual herb with one to many thin, soft erect stems reaching over 30 centimeters in maximum height. There are usually a few long, wispy leaves around the base of the plant. The inflorescence is a rounded bundle one to three centimeters wide, containing up to 120 spikelets, each long and partially or entirely covered in up to 30 bracted flowers. The flowers are light brown with areas darker brown and sometimes a yellowish or purplish tint. Flat sedge can be prepared by it's tubers, which were a staple food of the Paiute Indians

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Here are some wild edible plants found in Ontario. Always take a reliable course before picking and sampling wild edibles.

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Just snacking while on a hike. At the end of the video are a few other wild edible plants I saw. Still pics in order shown is: Wood Sorrel / Lemon Grass Toyon berries 3rd pic has Curly Doc, Sow Thistle, and Chickweed Lambsquarter Mallow / Cheese Plant Filery A different kind of Wood Sorrel

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Wild Hazel aka Filbert Nuts continuation of the wild edible series.

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A new tool I have been using you help extract the essential oils and such from wild herbs and plants. Its isnt neccesary but it works great, Its the Lekue silicone lemon juicer.

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