The amount and type of food carried is highly dependent on what food can be collected or purchased during the journey. However, even when food is readily available it’s a good idea to carry some basics just in case of late arrivals or early starts. The average person requires 2000 (resting) – 5000 (working hard) calories a day. These calories are obtained from carbohydrates (sugars and starches), protein and fats (oil, butter, lard), supplemented with numerous vitamins and minerals. In general fats and carbohydrates are used for fuel, providing energy, proteins to restore body tissues and build muscle (may also be used for energy), with minerals and vitamins being essential to preserve well being and to prevent disease (not an important concern for short journeys). I read somewhere that your energy intake should be based on approximately 25 percent protein, can be higher up to 50 percent (not recommended) but not less than 15 percent.
Back to IndexA number of different plants can be used to make hot drinks. NOTE: be very careful when collecting plants as similar species may be inedible or poisonous, only use recognised reference books when identifying plants, don’t trust the judgement of others unless you know that they know what they are talking about.
Figure 7.2.0 : Pine needle tea (left pine, right spruce)
Pine needle tea is high in vitamins A and C, weight for weight having more vitamin C than a lemon (in particular Scotch pine and White pine). The needles and inner bark traditional used a treatment for scurvy. Collect a hand full of fresh green pine needles (some sources recommend the new tips), crush or cut into smaller pieces and place into a cup of boiling water. Leave to steep for 10 minutes before drinking (have read for best vitamin extraction leave for 2 hour or overnight). Note, if you boil or simmer this tea the amount of vitamin C will be reduced.WARNING some evergreen trees and shrubs are very poisonous, be very careful when identify these plants.
Figure 7.2.1 : Mint tea (left Peppermint, right Spearmint)
Easily identified, confirmed by crushing a leaf to release the characteristic odour. Peppermint is normally eaten after meals as the oils stimulate bile in the stomach. It can also calm the stomach aches, nausea and help heartburn etc. To make mint tea mix 1 teaspoon of tea, ½ teaspoon crushed or cut mint leaves to a cup of boiling water. Alternatively, you can just use mint, don’t need a lot otherwise it’s a bit like drinking toothpaste. Leave to steep for 5 minutes before drinking
.A reliable source of wild edible plants is highly dependent on the season and locations, best times are normally spring and autumn. However, in general its very difficult to find sufficient plants to meet a persons calorie requirements. It can also be very difficult to find sufficient food that you would choose to eat. There is a big difference in just tasting the flavours one or two leaves, roots, berries or nuts to them forming the basis of your dietary requirements. Spend a few days living off the land and towards the end of it you definitely had to make a mental effort to keep eating e.g. Hawthorn berries, one or two ok, one or two bowls a day for three days, their taste becomes not so palatable. Same for Thistle roots etc. Don’t have a great knowledge of edible plants but here are some common ones that I have tried or have been suggested. NOTE: be very careful when collecting plants as similar species may be inedible or poisonous, only use recognised reference books when identifying plants, don’t trust the judgement of others unless you know that they know what they are talking about. Below are some useful documents on edible plants ive found on the web (due to possible copyright conflicts these are only accessible from the local machine) :
Figure 7.2.2 : Burdock
Burdock : best known for its round hooked seed heads or burrs, this plant is normally found in hedges or open waste ground. Has a two year cycle, in the first year the plant remains close to the ground, the second year flowers and seed heads form, growing to approximately 1.5m high, with large rhubarb like leaves (very big, slight furry cover). This plant has a large edible taproot, best harvested in its first year, before the flower stalk appears (apparently becomes tough and woody). Cook like potato, can be boiled, roasted in a fire’s embers or cut thin and fried. Difficult taste to describe, some say Broccoli, some say Potato. Personally, I would say raw it tastes like none of these, not bitter, crunchy, a bit like a Radish without the heat. Experimented cooking some in the oven, 200 centigrade, 60 minutes. The skin forms a natural wrapper that peels off easily when cooked, still a difficult taste to describe, more of a mild potato like in flavour, with the texture of a parsnip (a little stringy). Immature flower stalks are also edible in late spring, before the flowers appear (still flexible) and young leaf stalks. Peel and pre-boil for a minute to reduce bitterness, then cook in fresh water for another 5 - 10 minutes.
Figure 7.2.3 : Dandelion
Dandelion : normally found on open waste ground, growing in rich, moist soil. Very resilient, if a plants leaves are harvested, it will sprout new ones very quickly using energy stores from its large taproot. Leaves are best in early spring, before the flowers appear. Large young plants are best, leafs harvested from spring to fall, are very bitter, can be improved by boiling for a minute in a couple of changes of water (removes some of the vitamins). It is said that the first frosts also reduce bitterness. Can be eaten raw or cooked like spinach. You can also eat dandelion flowers (yellow parts) and taproot (any time, apparently better from late fall to early spring). Root can be cooked as burdock, pre-boiling and changing water, or slow simmering reduces bitterness. Alternately the root can be dried, ground and roasted to make a type of coffee substitute (caffeine free). Have tried the leaves and roots boiled for 10 minutes. Leaves very similar to spinach in taste and texture, peeled roots tasted ok, initial impression was a cross between carrot and potato, not sure. The skin of the unpeeled roots easily removed but the ones I tried had quite a bitter after taste.
Figure 7.2.4 : Nettles
Nettles : normally found in rich, moist soils, in shady hedgerows, woodland etc. The top young leaves and shoots are best collected in early spring before a plant flowers. Stings are neutralised by cooking. Cooked like spinach, simmered in soups 5-10 minutes, fried, or steamed. Not a strong taste, tasted ok to me, an easy way to add bulk to a stew.
Figure 7.2.5 : Bulrush
Bulrush : known as a bulrush (British), cattail (American), or reedmace (old British text). Normally grows in dense groups in marshes, mud surrounding river, lake and ponds, easily recognized by the previous years white, furry, cigar-shaped seed heads (look like sausage on a stick). In spring and early summer before flowers form young shoots can be eaten, peel and discard the outermost leaves (top down), until inner core is reached, layers that can be pinched through with your thumbnail. Caution, young cattail shoots are very similar to poisonous Iris species. In the summer, male flowers produce considerable quantities of golden pollen that can be used to bulk flour supplies. To collect, bend flower heads into a large bag, seal and shake gently, sifting out chaff later. During autumn and winter the cattails rhizomes (roots) can be eaten, dug up from the mud (buds of the following year's shoots, attached to the rhizomes, are also edible). These contain starch, which can be eaten in a number of different ways, wash then:
Figure 7.2.6 : Hawthorn
Hawthorn : in the spring the young new leaves can be eaten, are said to have a slightly nutty taste, lost on my palate. Not one of my favourite leaves, but tastes ok.
Figure 7.2.7 : Beech
Beech : in the spring young new leaves can be eaten whilst still soft and lime green colour (slight apple peel taste). Later in the year the leaves are not edible becoming a darker green and more rigid to the touch.
Figure 7.2.8 : Goosegrass
Goosegrass : several other common names, including Cleavers, Stickyweed, Catchweed, and Coachweed. Has a long single stem, both leaves and stem have fine hairs tipped with tiny hooks, allowing them to cling to clothes like velcro. Common in early spring, found in hedgerows, waste ground and arable fields. The tips of young shoots can be eaten as a salad, rich in vitamin C. Note, some sources don’t recommend eating this plant raw owing to its hooked hairs, especially the lower parts of the plant (below the top inch or so) as the hairs are a lot larger on this part of the plant. Generally recommended that it should be cooked as part of a stems etc and if possible the hairs removed (difficult). The seeds can be dried and roasted and used to make a coffee-like drink. The plant can also be made into a tea.
Figure 7.2.9 : Hedge garlic
Hedge garlic : several other common names, including Garlic mustard, Jack by the hedge, Jack in the bush and Garlic root (easily identified by the garlic like odour when the foliage is crushed). A common perennial, as the name suggests often found in hedgerows and damp woodland. Can be eaten as a salad, or cooked to flavour fish and meat, having a mild garlic taste.
Figure 7.2.10 : Wild leaf salad
Figure 7.2.11 : Thistle
Thistle : roots can be eaten like dandelions, bland taste, collect before the plant flowers (best cooked). Leaves and stems of some species can also be eaten (refer to documents below) I was told that you can also eat the Thistle ‘nut’ found at the base of the developing seed head, however, never been able to find these.
Figure 7.2.12 : Dock
Dock : typically found by roadsides, hedgerows, fields, and other disturbed areas. In the spring, the young tender leaves can be eaten in salads, older leaves need to be boiled, changing the water to reduce bitterness. Roots and seeds (grind) can all be eaten. However, a number of texts say that this plant contain high levels of oxalic acid, therefore, they should be eaten infrequently.
Figure 7.2.13 : Greater Plantain
Greater Plantain: leaves best collected in the spring or early summer, may be used in stews, boiled like spinach, young leaves can be eaten raw, however, can be very bitter (may need water change when boiling). Seeds can be ground up and baked to form a biscuit or used to bulk up flour.
Figure 7.2.13.1 : Ribwort Plantain
Ribwort Plantain: perennial, leaf blades have 3 to 5 clearly identifiable ribs, flower stalks can grow to 2 feet in length. Very common, found in grass meadows, waste ground etc. Leaves and seeds can be eaten as Greater Plantain. Have read that the leaves have an antibacterial property and can be used to help stop bleeding.
Figure 7.2.14 : Wood sorrel
Wood sorrel: tastes a little like apple peel, can be eaten raw, commonly used chopped to stuff fish for steaming. Easily identified by its red stem, can be mistaken for clover which is also edible. I’ve read that this plant has high levels of oxalic acid so should be used sparingly.
Figure 7.2.15 : Rosebay Willowherb
Rosebay Willowherb: young shoots can be cooked like asparagus, the young leaves can also be eaten. Roots are edible, I’ve read that they should be either collected before plant flowers or in the autumn when the plant has died down. Scrape the outside of the root and remove central brown thread to reduce bitterness, roast in hot ashes or boil.
Figure 7.2.16 : Ramsons (Wild Garlic)
Ramsons: commonly found in woodland, preferring shady moist locations, can eat the flowers, leaves and the bulb, use as garlic. Easy to identify both visually and by the strong odour of garlic, especially if your walking through a patch. Some people compare it to a mild cultivated garlic, but personally I would say its got quite a strong taste, use sparingly to flavour a dish.