Imagine a world where fresh produce is scarce and your once-thriving vegetable garden has hit a plateau. While many of us have encountered common edible plants while out and about, what if I told you that there are less familiar options waiting to be discovered? And better yet, these hidden gems might already be growing on your land, just begging to be harvested.
The possibilities for using these species as multi-purpose plants or simply being aware of their presence on your property are endless. It’s a world where edible treasures await around every corner.
Rules for Trying New Plants
Before indulging in unfamiliar edible plants, it’s crucial to verify their identity. Never consume a plant unless you’re confident in its identification. Additionally, if you have allergies or sensitivities, research the plant to ensure it doesn’t contain any known allergens. When foraging on public property, be aware of any spray programs that may apply, as you wouldn’t want to ingest greens treated with potentially hazardous chemicals.
Even when purchasing these plants from stores, refrain from consuming any parts until you’re certain they haven’t been exposed to unknown substances.
19 Edible Plants That May Surprise You
Nature has provided us with an abundance of edible treasures, often right under our noses. The next time you take a stroll around your neighborhood or local park, you may be surprised to discover a variety of plants that can be savored and enjoyed. While not all foraged foods are gourmet delights, many on this list would rival their cultivated counterparts in terms of taste and nutritional value.
Dahlia
Dahlias, belonging to the spp. family, share a surprising connection with Jerusalem artichokes and sunflowers. For centuries, indigenous people in Southern Mexico utilized dahlia tubers for sustenance and medicinal purposes. Although the wild varieties differed from modern tubers, their culinary potential remains intact. The flavor profile of dahlia tubers is reminiscent of yams, sweet potatoes, yacon, or carrots, with some describing it as having hints of apple.
To prepare them, wash, peel, and boil or roast freshly dug dahlias, avoiding dried-out tubers stored for too long. Be cautious when consuming store-bought dahlias, as they may have been treated with chemicals to control pests and diseases. Growing your own dahlias from seed or tubers ensures you’re not ingesting unwanted additives.
Instead, harvest the tubers yourself and enjoy their unique taste, which is often superior in heirloom varieties compared to hybrids that can be bland or sour at times. Don’t forget to utilize the dahlia petals as a vibrant addition to any salad or soup, adding a pop of color and freshness.
Winecup
Native to North America, Callirhoe involucrata has been a popular choice for gardens for years, often mistakenly thought to be simply an attractive groundcover. In reality, this versatile plant offers more than just its striking appearance – its tubers are also edible and can be enjoyed in a variety of ways, from thinly sliced and fried or roasted to mimic the flavor of sweet potatoes.
But that’s not all; the flowers of Callirhoe involucrata can be used as a creative addition to salads, sandwiches, or even as a topping for soups or desserts. By growing this vine-like groundcover from seed, you’ll not only create a beautiful display but also ensure a steady supply of tubers and flowers to enjoy in the future.
Red Clover
If you’re fortunate enough to have a natural lawn like mine, you’ll likely spot red clover (Trifolium pratense) amidst the grass. The entire plant is edible – roots, flowers, and leaves alike – although individual components are small, making it ideal to harvest from a concentrated patch. Happily, this is how red clover typically grows. For those looking to incorporate this wild edible into their diet, options abound: simply sauté or boil the clover, or enjoy it raw.
With its widespread presence, red clover is an accessible and readily available foraging option. Interestingly, research published in the Iranian Journal of Nursing and Midwifery Research has identified potential health benefits for menopausal women associated with consuming red clover. As always, consult your healthcare provider before utilizing this or any other unconventional treatment.
Fireweed
When harvesting fireweed (Chamaenerion angustifolium), it’s essential to pluck the young shoots, as older leaves can develop a bitter taste. Conversely, the youthful stems and flowers boast a sweet flavor. The tender leaves can be consumed raw or cooked like asparagus, while the stems can be peeled and added to salads or soups. This edible plant is rich in vitamins A and C, boasting an impressive fiber content. Its vibrant flowers also make for a stunning addition to salads and soups.
Cattail
Cattails (Typhaceae spp.) are a common sight in wetland environments, often thriving in the peripheries of swamps, marshes, lakes, and creeks. What’s less well-known is that these seemingly innocuous plants harbor a wealth of edible delights. The starchy roots of cattails bear a striking resemblance to potatoes and pack a protein-rich punch. Simply peel them and sauté, boil, or dry to transform them into a tasty flour.
Young green shoots, meanwhile, have an onion-like flavor that’s enhanced by stripping away the older, outer leaves to reveal lighter-colored shoots beneath. The stalks, flowers, and seed heads are also edible and can be incorporated into a variety of dishes.
Creeping Charlie
Creeping Charlie, also known as ground-ivy (Glechoma hederacea), may be a beloved ingredient in some cuisines, but its invasive nature makes it a common pest plant in many areas. While some people strive to cultivate this member of the mint family, others seek to eradicate it from their gardens and landscapes. Despite its reputation, creeping Charlie can be a valuable addition to your culinary repertoire.
Simply pluck off sprigs and leaves for use in salads, omelets, or as an added flavor dimension in slow-cooked stews and casseroles. If you prefer a more subtle minty taste, try brewing fresh or dried leaves into a healthy tea that’s perfect for any time of day.
Hibiscus
Hibiscus, a vibrant pink flower that thrives in warmer climates, often takes center stage in gardens as a stunning display of color. Yet, this ornamental shrub holds a secret: its edible flowers are both nutritious and sweet, making them an ideal addition to various recipes. When brewed as a tea, the hibiscus flower yields a refreshing beverage, while candying the petals transforms them into decadent dessert treats.
Additionally, the flowers can be used in jellies, jams, and relishes, adding a pop of color and flavor. Furthermore, dried hibiscus flowers can be combined with other herbs to create a unique and visually appealing tea that’s sure to delight.
Peppergrass
Peppergrass, also known as poor man’s pepper (Lepidium virginicum), offers a plethora of uses in the culinary world. Not only can the seedpods be ground into a peppery substitute, but the leaves are equally impressive, boasting high levels of vitamins A and C, as well as protein. For added zest, the roots can be crushed and mixed with vinegar and salt to create a horse radish-like condiment.
Prickly Pear Cactus
The prickly pear cactus (Opuntia spp.) is well-known for its fruit, but the flat pads, called nopales, offer a unique culinary experience. These paddle-like growths are edible and can be cooked like green beans. When handling nopales, it’s essential to wear thick gloves or use kitchen tongs to protect yourself from the super-sharp spikes. Opt for young, green nopales the size of an adult hand spread out, and carefully cut them off.
Remove the spines and glochids, tiny barbed clusters, by placing them on hot coals, turning frequently, using a blowtorch, or with a potato peeler. Be cautious of the spikes during this process. Triple-check that all spines and glochids are removed before preparing the nopales for consumption. You can sauté, boil, roast, or steam them in strips or cubes, or leave them whole and create a pocket to cook fish on hot coals.
Queen Anne’s Lace
Queen Anne’s lace (Daucus carota) can be found growing wild or in seed packets. As a biennial plant, it blooms only in its second year of growth. One of the unique features of Queen Anne’s lace is its edible taproot, which resembles a carrot and can be slow-cooked into delicious stews and soups. The leaves are also edible and can be added to salads. For a more indulgent treat, try battering the flowers and frying them in hot oil.
However, it’s essential to exercise extreme caution when foraging for Queen Anne’s lace, as it resembles highly toxic plants like fool’s parsley and poison hemlock. A simple way to tell the difference is by the smell – Queen Anne’s lace has a pleasant aroma reminiscent of carrots, while its toxic counterparts have an unpleasant odor. Additionally, Queen Anne’s lace has a hairy stem, whereas poison hemlock has a smooth one.
Only attempt to consume Queen Anne’s lace if you are absolutely certain of its identity.
Begonias
It’s no secret that grandmothers often had a knack for cultivating unique and versatile plants. Take begonias, for instance. While some might view them as old-fashioned, these flowering plants have gained popularity in upscale restaurants, where they’re often referred to as ‘apple blossom’ begonias. The delicate blooms are not only visually appealing but also edible, making them an excellent addition to salads and desserts.
They possess a citrusy flavor with a satisfying crunch, providing a delightful textural contrast. Moreover, the stems and leaves of the begonia plant can be consumed, similar to rhubarb. However, it’s essential to note that begonias contain oxalic acid, which may pose health concerns for individuals with gout or kidney stones, prompting them to exercise caution when incorporating these plants into their diet.
Baby Sun Rose
Mesembryanthemum cordifolium, often pronounced with a challenge, is a sun-welcoming groundcover that has gained popularity in home gardens of warm climates. While many enthusiasts appreciate its prolonged blooming period, few are aware that this ornamental plant also offers a culinary delight. The flavor profile is remarkably similar to green apples, making it an excellent addition to salads.
Baby leaves can be used as a crunchy topping, and their best feature is being consumed raw – cooking them would cause them to lose shape. For added flair, the pink flowers can be incorporated into salads or serve as a vibrant garnish for pork dishes.
Hosta
Surprisingly, hostas (Hosta spp.) hold a culinary reputation in certain regions. In Japan, for instance, they’re deliberately cultivated for their tender spring shoots. While the flowers are also edible, it’s essential to avoid mature leaves as they may not provide an appealing flavor experience. What’s even more intriguing is that this edible plant might already be thriving in your yard or a neighbor’s without you realizing its potential as a culinary delight.
Camellia
Camellias (Camellia spp.), the esteemed plants behind black and green tea production, are indeed edible. The versatility of these plants extends beyond their role in brewing a warm cuppa. Notably, the flowers can be consumed too, yielding a delightful floral tea when dried. For added zest, incorporate fresh petals into salads or sandwiches for a burst of flavor.
Daylilies
While many people mistake daylilies (Hemerocallis spp.) for true lilies (Lilium spp.), it’s essential to note that these two plants belong to different families. One telltale sign is the shape of their leaves: daylilies have long, strap-like foliage resembling grass, whereas lilies boast wider, spiral-shaped leaves that wrap around the stem.
As you become familiar with this distinction, you’ll be happy to know that every part of a daylily plant – from its vibrant flowers and stems to its leaves, shoots, and roots – is not only safe to eat but also delectable in flavor.
Zinnia
Zinnias, a type of flower that belongs to the Helianthus genus (approximately 20 spp.), offer a surprising culinary twist. While their petals may not be suitable for a salad’s main event due to their slightly bitter taste, they can add a pop of color and flavor when used in moderation alongside more conventional greens. Alternatively, use them as a creative garnish for beverages or savory dishes.
Gladioli
The majestic gladiolus flower, often overlooked for its ornamental value, holds a delightful surprise – it’s edible! To fully appreciate its culinary potential, remove the anthers and fill the hollow centers with creamy cheese or savory onion dip. Then, bake them until golden brown. Alternatively, use the delicate petals to add a burst of fresh flavor to salads and sandwiches.
Characterized by their crisp texture and mild taste, gladiolus petals are reminiscent of romaine lettuce, making them an excellent addition to a variety of dishes.
Snapdragons
When enjoying the popular practice of making snapdragons ‘talk’ by plucking off their flowers, it’s common to be left wondering what to do with them once the magic has been unleashed. A simple yet effective solution is to pop the flowers into your mouth. While they may have a slightly bitter taste, many people find that the flavor grows on them over time. Just remember to ensure the flowers haven’t come into contact with any chemicals before enjoying their unique taste.
Tulips
When it comes to impressing your dinner party guests, this unusual edible treat is sure to generate conversation. Did you know that both the flowers and bulb of tulips are safe for consumption? In fact, during times of food scarcity in Europe, people would often use the bulb as a substitute for onions. If you’re feeling adventurous, give them a try! However, if you’re looking for a safer option, consider using the petals instead.
They add a pop of color to soups and salads, making for a unique and memorable dining experience.
