I’ve given a lot of thought to what happens after…..you know, after the “big one” - whatever that ends up being.  Whatever changes our way of life as we know it now.  Could be another, more virulent pandemic, or a major natural disaster that takes out the power grids.  And hopefully with all the preparations, my family and I will survive.  Then what?  I really truly believe for life to flourish, we have to take a step back to a more natural way of living.  This includes raising food that was meant to be raised in our local areas.  Let’s face it, people weren’t meant to live in the desert - even though it’s now full of houses.  Cultivating crops that are/were indigenous provides a more reliable source of food.

Squash, both winter and summer varieties, along with gourds, are one of the main indigenous plants used for agriculture by Native Americans.  Squash can be eaten without any preparation, albeit cutting through some of the harder exterior rinds.  Most parts of the plant are also edible - the seeds can be eaten directly or ground in to a fine flour.  Some can also be pressed for a natural seed oil, these include the pumpkin, watermelon and bottle and buffalo gourds.  The plant shoots, leaves and tendrils can be eaten as fresh greens and the blossoms can be eaten fresh or cooked.  Gourds have long been grown and dried to use for vessels of all sorts.  Don’t have a canteen to carry extra water?  Use a dried gourd.

There are a few things to know about growing squash of all sorts.  Winter Squash can be stored for months if handled correctly.  You also want to remember that winter squash can be stored in moderate temperatures right around 50 degrees farenheit, any colder and they’ll become cold-injured and rot prematurely.  All squash store better when cut from the vine with a knife or pruning shears - never twist them off.  You can “cure” your squashes after harvesting by keeping them indoors in a warm, dry place for a few days and then transferring to your root cellar, or slightly colder room.  This will allow any cuts or scratches on the rind to seal.  If the stem is woody, leave it on - if it’s fleshy like a hubbard, cut all but 2-3 inches off.

Acorn squash can be stored for up to 8 weeks, butternut from 2-3 months and hubbard and banana for up to 6 months.  Pumpkins will only last a few weeks. 

Stocking up on heirloom varieties of squash seeds is a great idea to provide future food insurance.  Be sure you buy from a reliable source and don’t plant different varieties of squash within 1/2 mile of each other or they’ll cross pollinate.  Plant a few gourds and let your kids harvest after they’re dried - with the seeds left in they make great musical instruments!

We’ve all heard of scurvy and know the disease that causes spotty skin, spongy gums, bleeding and death can be prevented by consuming Vitamin C regularly.  What do you do once your stockpile runs out?  If you live in a climate that supports citrus, your concern is mild - but what about those of us living in colder climates?

Native North Americans didn’t suffer from scurvy although their diet consisted largely of wild game and corn.  The reason is they regularly consumed pine tree bark and pine needle tea.  Pine nuts are not the only useful part of the pine.  Fresh green needles, steeped in boiling water for a few minutes make a tea that contains 8 times as much ascorbic acid (Vitamin C) as orange juice.  Pine is an astringent, antiseptic and expectorant.

Native Americans also consumed the soft, white inner bark found under the woody outer layer of bark on the tree.  It can be eaten raw, in slices or dried and ground up into a flour.

The more I learn about the benefits of pine trees, the more I realize how lucky we are here in North America where pine is plentiful in almost every climate zone.  Next time I feel a cold coming on I plan on trying a cup of pine tea.

I post a lot about edible wild plants and the benefits of being aware of those “food” plants that grow naturally in your region.  It’s worthy to check out plants in your area that pose a danger to humans so you can avoid these, especially in an emergency situation when medical care is not available.  Some of the most common plants that we grow in our gardens are actually quite toxic when consumed.  Here’s a starter list:

Hyacinth

Narcissus

Daffodil

Oleander

Dieffenbachia

Elephant Ear

Rosary Pea

Castor Bean

Larkspur

Monkshood

Star of Bethlehem

Lily of the Valley

Iris

Foxglove

Bleeding Heart

Rhubarb (only the leaf blade)

Daphne

Wisteria

Golden Chain

Laurel

Rhododendron

Azaleas

Jasmine

Lantana Camara

Yew

Elderberry

Black Locust

Jack in the Pulpit

Moonseed

Mayapple

Mistletoe

Water Hemlock

Buttercups

Nightshade

Poison Hemlock

Jimson Weed

What’s concerning about most of these plants is sometimes the entire plant is toxic, but sometimes only a certain part can harm you.  Rhubarb for instance.  Who hasn’t tried rhubarb pie at one time in their life, but they certainly aren’t poisoned.  But if you consume enough of the leaves either raw or cooked, it can cause convulsions, coma and death. 

Education is the best protection from harmful plants.  When making notes and studying potential edible wild plants around your home, take time to research them and their possible look-alikes.  Keep notes about your immediate area in case reference books and the internet are unavailable. 

Around here, oleander grows on just about every street and is planted along all the freeways - but I know that it’s extremely poisonous, especially to pets and children, and I don’t allow it in my yard.  Just because something is common to your area doesn’t mean it’s acceptable to consume.  I also warn my kids about what they should look for and avoiding these plants when playing.

With a little education and forethought, you can keep yourself safe from a potentially deadly plant.

Chestnuts roasting on an open fire anyone?  It’s that time of year and in these modern times most people buy their chestnuts, either from a specialty store, or one of those roasting wagons that keeps them hot and toasty. 

The American Chestnut is native to Eastern North America, but can also be found on the West Coast, and other areas.  In our recent times, Chestnut trees have been devastated by the chestnut blight - but they’re making a comeback thanks to dedicated people that don’t want to see this tree disappear.  The Chinese Chestnut is replacing most of the American Chestnut, as it’s resistant to the blight.  The blight has also not affected trees on the West Coast yet, and steps are being taken to try and prevent the problem.  The chestnut tree belongs in the beech family and could be a welcome sight in the event of a long-term disaster.

Chestnuts are edible raw, or can be roasted.  They become deliciously creamy when roasted and if you haven’t tried them, you should!  The hard, outer brown shell must be removed before consuming.  The nuts develop in the late summer and are housed within a green, spiny burr.  These burrs house up to three nuts each and open in the early fall, sometime after the first frost.

Some people like to add chestnuts to special dishes, often dressing, but I like mine plain, roasted on a cookie sheet for about 30 minutes in the oven.  Once roasted, the shell becomes pliable and can be pulled away with almost anything that has a hard edge. 

I had to familiarize myself with the tree leaves themselves so that I could spot it in the wild if I ever get a chance.  The burrs are a dead give-away, but they are similar to a Buckeye Tree burr, so check out the difference.

I’m even thinking of growing one in my yard!

I grew up in the midwest and I remember walking down our little country road to cut some of the asparagus shoots that grew along a field drainage ditch.  I’m not sure if it was truly wild asparagus, or the cultivated kind that just happened to seed in that spot, but it was some of the best asparagus I’ve ever had. 

Asparagus starts to sprout in early Spring, usually in May.  It likes soil that is more saline, and so does well at the sides of ditches and roads where the winter road salt has accumulated.  It likes water, but not water-logged earth and prefers full sun, although partial shade will work too.  Asparagus can be harvested in its second year, so be on the look out for the fern-like brush of the mature plant.

Asparagus is a great source of folic acid, potassium, fiber and rutin.  It’s also the namesake of the amino acid asparagine.  The underground stem part of the plant (similar to a ginger root) is used to treat urinary tract infections and kidney and bladder stones.  Asparagus is also a natural diuretic and can flush toxins from the body.  Wild asparagus is thinner and more delicate than the garden type. 

Young asparagus does not need to be cooked, although it is very tasty steamed.  It can also be roasted and grilled.  It can be pickled and stored for long periods of time. 

When looking for wild asparagus during an emergency situation, check for the large fern-like fronds first and then scout around the base of the plant for new, tender spears.  Asparagus plants also produce a distinctive berry that you can watch for in the Fall.  Check back in early spring to harvest.

Asparagus is definitely a plant to keep in mind during a long-term survival situation.  Check out the characteristics now so you can spot it in your area.

Dandelion is probably one of the most available wild edible plants in North America.  Who doesn’t have some in their yard at any given time of the year.  If they weren’t so hated, dandelions would be plentiful everywhere.  I live in the city and don’t see many in my own yard, but they can be found in the neighborhood and at parks.  In most European Countries dandelion is considered a vegetable, here in the US it’s mainly considered a weed except by those that know it’s herbal properties.

Dandelion is a perennial that can grow as high as 9 inches tall.  They have deeply notched, spatula-like leaves and bright yellow flowers.  The flowers are sensitive to light and open and close with the Sun.  The roots are fleshy and bitter and filled with a white milky substance that is slightly odorous.

Dandelion is rich in vitamins A, B complex, C, and D and is high in iron, potassium, and zinc.  Dandelion is a natural diuretic and has antioxidant properties.  The roots act as an antiviral agent and digestive aid, and may promote gastrointestinal health.  It also improves the immune system and supports kidney function.  Dandelion is also thought to lower bad cholesterol and triglycerides and increase good cholesterol.  Those on medications should be cautious when using dandelion as it can interfere with certain medications and cause problems for those with gallbladder problems (always consult your doctor before using any herbal remedies).

Dandelion is easy to find.  It loves full sun and unfortunately for those who love flat green lawns tends to take root right in the middle of your yard.  All parts except for the stem can be eaten.  Harvest the green leaves when they’re young and tender.  They can be eaten raw, and taste somewhat like Arugula.  Older leaves can be eaten raw also, but tend to be bitter.  They can be blanched to reduce the bitterness.  The roots can be ground into a flour and added to almost anything.  The flowers themselves can be eaten as is, but taste much better with a light batter and fried quickly in some oil.

Here are some great uses for dandelion - get to know this plant well.  In a crisis, it may prove to be one of your best sources of nutrients in the wild.

Dried Leaf Infusion:  1-2 teaspoons.  Pour boiling water over and steep for 5-10 minutes.

Dried Root Decoction:  1/2 - 3 teaspoons.  Place root into boiling water for 5 - 10 minutes, strain.

Cream of Dandelion Soup:

4 Cups chopped dandelion leaves

2 Cups dandelion flower petals

2 Cups dandelion buds

1 Tbsp butter or olive oil

1 Cup chopped leeks or onions

6 Cloves garlic, minced

4 cups water

2 Cups heavy cream or half & half

2 Tsp salt

Gently boil leaves in 6 cups water.  Drain off bitter water and boil gently again and pour off bitter water again.  In a soup pot saute leeks or onions, garlic and butter or oil until tender.  Add 4 cups water.  Add leaves, flower petals, buds and salt.  Simmer gently for 45 minutes.  Add cream and simmer a few more minutes.

Dandelion Greens:

1 Pound dandelion leaves

1/2 Cup chopped onion

1 Clove garlic, minced

1 Hot chile pepper, seeds removed and sliced

1/4 Cup olive oil

Salt and Pepper

Parmesan cheese for garnish

Cut leaves into 2 inch pieces.  Cook in small amount of salted water for about 10 minutes.  Saute onion, garlic and chile in oil.  Drain greens and add to the onion mixture.  Season with salt and pepper to taste.  Top with parmesan cheese.

Dandelion Fritters:

You can either use whole flower heads, or remove the flower petals for this recipe.

1 Egg

1 Cup milk

1 Cup flour

1 Bowl of flower heads, or flower petals

1/2 Cup oil

Optional sweetener:  1 Tbsp honey or maple syrup

Mix egg and milk together.  Gently add flour and combine well.  Warm the oil in the pan.  With the whole flower head, gently dip in the batter and swirl slightly to coat evenly.  Fry gently in oil until browned, turning once.  When using only the flower petals, just add them to the batter and fry like a pancake.

Have you ever tried Burdock Root?  It’s a staple in many Japanese stews and has a mild, earthy taste and can be eaten raw or cooked.  Burdock grows wild in most of The United States, and you’ve probably seen it’s prickly heads and not realized what it was. 

Burdock has a good amount of calcium, potassium, amino acids, and has lots of chromium, iron, magnesium, silicon and vitamin B1.  It’s a natural diuretic and can remove toxins from the bloodstream.  This is an excellent food for those with high blood pressure, diabetes and kidney problems in a survival situation.  Burdock has antibiotic and anti-fungal qualities and can be used as a topical treatment for skin problems including eczema and psoriasis.

I like Burdock Root very much.  It doesn’t have a really strong taste, more like a potato, where it will absorb flavors around it.  It’s excellent boiled with a bit of soy sauce.  You can also wrap it in foil and roast on an open fire.  The long, thin root should be harvested in the Spring or Fall and peeled before eating.  It’s peeling can be removed very easily with a scrub sponge, or you can peel with a vegetable peeler.  The young leaves can be steamed like spinach.  The leaves, steamed and used as a poultice can have some pain-relieving properties.  The immature stalks can be harvested, peeled and steamed also.

Here’s another plant that we often think of as a weed that holds high nutritional and medicinal value.  You should familiarize yourself with it now, so that in a survival situation you’re prepared and know what it looks like. 

One bit of trivia - in the 1940’s a Swiss inventor, Geroge de Mestral invented Velcro after observing the way Burdock Burrs clung to his dog.

I’ve become more and more interested in learning which wild plants could be used as food in a crisis.  This is difficult unless you educate yourself as to which plants are safe and edible.  There is a lot of info out there, you just have to look. 

One of the more interesting edible plants in North America is Amaranth.  This plant’s use dates back to the pre-Columbian Aztecs and has long been used for its grain and medicinal purposes.  In Mexico, the seeds are roasted for a traditional drink called “atole”.  Peruvians use it to make beer and in other regions to treat toothaches and fevers. 

Amaranth is a bush plant that grows 3-10 feet tall.  There are vegetable and grain varieties.  Plants will produce up to 50,000 seeds each.  Amaranth is very hearty and will grow in your garden, or just about anywhere and reseeds itself.  The grain is very nutritious, and the leaves are on par with spinach, which it’s related to. 

Amaranth is high in protein, lysine and methionine, essential amino acids.  It’s higher in fiber than wheat and has calcium, iron, potassium, phosphorus, vitamins A and E.

There are many varieties, one of which, Spiny Amaranth, is shown to control blood glucose, which could be very useful in a long-term crisis situation.

To harvest the seeds, cover the plant lightly with a non-pourous bag, gently tip the plant to the side and shake.  You’ll need to winnow to separate all the debris that may come along.  Amaranth grain must be cooked before eating.  You can use as a cooked cereal, ground it into flour, pop it like popcorn, sprout it and toast it.  You can also add the grain to soups and stews as a thickener.  Amaranth flour is useful in pasta and all baked goods, but must be mixed with other flour for yeast breads as it contains no gluten - which makes it perfect for those with gluten allergies.

Boil 1 cup of seeds in 2 1/2 cups liquid for about 18-20 minutes, until they are tender.  It has a sticky texture, so shouldn’t be overcooked as it will become gummy.  It has a mild, nutty flavor almost like Quinoa, but without any bitterness. 

To store the grain long-term, package in an air-tight container with oxygen absorbers.  It should store in a dry, cool place for up to two years.  Amaranth has a hard outer shell which makes it store longer than buckwheat or Quinoa.

You can cook the young leaves like spinach and you can use the sprouts in sandwiches and salads.

Isn’t it amazing that what most of us think of as a weed, could be so highly valuable and nutritions?  I for one will be keeping some Amaranth grain stored away, along with including it in my container garden for the fresh plants.  This is definately a must for your long-term food planning.