Imagine with me, if you will:
You had been prudent in your preps. You stored food carefully, and prepared all of your foodstuffs in such a way that everything would last for years and years. You had a variety of fruits and vegetables dehydrated and canned. You even canned meats and soups and beans. Your flours and dry goods were placed carefully in mylar bags, conditioned first and oxygen absorbers added. You dried your herbs and they were placed in jars for seasoning. You planned delicious meals using your preps.
But then it happened! And it was one of the many things we fear and prepare for, whether it be an EMP, a supply chain collapse, a grid down situation, an economic collapse, or an act of war. The crap really did hit the fan. And now, somehow, by the grace of God and the skin of your teeth, you have survived. Not without fear, loss or great sorrow. Not without acts of bravery as you and others defended your small territory. You survived.
And your preps held out ...until recently. Gone are the days of the luxurious peaches and cherries. Outside of the tomatoes your grow for yourself now, the lovely jarred tomatoes and green beans are long gone. Yes, you have a few jars of various items that you have saved for a special occasion, but you've been rationing for a long time now. And you are lucky to have some dry beans and flour left.
And it's winter. The end of winter. The hungry time. The starving time. Centuries ago, the Catholic church decreed a fast during the time of Lent for spiritual renewal and self discipline. Only one meal was allowed after 3pm, and it consisted of bread, water, and vegetables. Not much of that, either.
The reality is that the garden is not producing much of anything at this time of year. Not everyone is prudent enough to plant crops that can overwinter, so what can you do? Forage. Being able to forage can be the difference between life and death.
Before I list what I have found that will help me survive, I need to give you a caveat! Please make sure you have positively identified everything you plan to eat. I use these identification guides:
Here are the plants I am able to forage on my own property at this bleak and unproductive time of the year. They will provide vitamins and minerals to keep me alive and variety from the boredom of dry beans and flour.
Hairy Bittercress
The whole Hairy Bittercress plant is edible. It is not bitter, but it has a peppery flavor and is a useful source of Vitamin C.
Dandelions
This is the staple green for the hungry forager. You can cook it like spinach, use it in a salad, or add it to a simple stew of beans to add a lot of nutrition. The younger leaves are tender and have a better flavor than the old, large leaves, which tend to be bitter. The roots can be dug, scrubbed, and roasted to make a coffee substitute. It is also used as a medicinal and is a diuretic. One of the old names for this plant is "Piss weed".
Dead Nettle
The Dead Nettle is in the mint family, and, like the rest of the mints, is an edible and a medicinal plant. Plants in the mint family have square stems and they are all edible! You can eat it fresh or cooked, like so many of the late winter/early spring greens. Notice that they are not blooming at this time of the year, but they will have purple flowers later this year.
Wild Garlic
Wild garlic, with it's oniony flavor, can be used like chives as a garnish, or cooked like onions. It looks like chives and has tubular stems. They have small bulbs at their base. These plants often grow in large clumps, but I only have small clumps of wild garlic in my yard. You will be very glad for this plant if you run out of onions.
Dame's Rocket
This plant that gives us so many showy purple flowers in the spring is a blessing to late winter foragers. It is very common in my area of the Appalachians, and the leaves are unevenly serrated. It can be cooked like greens and is nutritious. Like most greens at this time of the year, the younger leaves are the tastiest.
Chickweed
Another staple of foragers at this time of year, chickweed is available almost everywhere, and it grows abundantly. It grows back quickly if you don't remove the whole plant. You can add it to pizza, soups, and stews. It can be eaten raw and in salads. You can even make a hummus out of chickweed. I'm grateful to have some growing next to my garden bins!
Ivy Leafed Speedwell
This common plant is completely edible, but is better suited as a medicinal. It is an antioxidant and was used by Native Americans to help with colds, coughs , and respiratory issues. It also helps with urinary tract issues and can be used in a detox tea.
You can use it in a salad or a soup. It has a strong astringent flavor.
Black Walnuts
There will still be some of these around, but not all will be sound. Be careful with them. They can be very bitter. Some will NOT be very nice this time of the year.
American Bladdernut
The pods contain hard edible nuts that are about the size of a popcorn kernel. They are hard this time of year, but could be ground up and used like a flour, or cooked.
Acorns
If you can find sound acorns, they can be processed by cooking them with several changes of water to get rid of the tannins.
Spruce
Spruce tips are edible and are a great source of vitamin C, which is harder to come by in the late winter. You can simply chew on them, or collect the needles to make a refreshing tea.
I know there are many other foragables at this time, but I limited myself to what was on my own property with its very acidic soil. Fortunately, there was much that I could find to supplement my food preps if we ever did get into a terrible SHTF situation.
It is wise to consider these food alternative sources when you are preparing for the worst. The skill of foraging will keep you alive.
I wish you the best and Have Fun Prepping!!
Ruth
PS. I hope things don't get as bad as they could.
PPS. I'm an Amazon Associate, and there are going to be a couple of links on the page. You are not under any obligation to purchase anything. I'm just glad you are here!
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