When searching for food in a survival situation, try and focus your efforts on foods that are safe, east to identify and find, and nutritious. Although animal flesh is generally more nutritious, it's best to concentrate most of your effort on gathering edible plants because they are so much easier to obtain. It has been reported that there are over 120,000 edible species, and at least a few of these can be found almost anywhere you go.

Below we provide a few examples of plants and berries to eat in different environment, how to distinguish them, what part to eat, and how to prepare it.

Wooded areas of the Pacific Northwest

Birch:

There are several species of birch, which can be divided into two groups white birches and river birches. White birches are slender trees common to northern forests. Their loose white bark makes them easy to identify. The main trunk is branchless for several feet, with a crown of heart shaped leaves overhead. White Birch has a watery, sweet inner bark that is nutritious and easy to collect. The cambium layer can be peeled from the tree and chewed, or the sap can be collected and drunk.

Clover:

Clover is distributed worldwide and should be familiar to everyone. The yellow, pink and white flowers can be eaten raw: so can the leaves and roots. This plant is completely edible. Also, it is easy to recgonize.

Currant:

Over 70 species of currants and gooseberries are found in North America. The important thing to remember is that they all have edible berries. Currants live in moist, shaded areas, such as along stream banks, gullies, north facing mountain slopes and shady forests. Some species have prickly stems others are smooth.

Dry/desert areas of the Pacific Northwest

Barrel Cactus:

These cacti stand from two to ten feet height and are equipped with thorny needles. Yellow to pink flowers ring the top. The barrel cactus is found in most deserts, and the pulp of the plant can be eaten raw or boiled.

Prickly Pear:

In desert or very dry regions this plant is useful for both food and water. Prickly pears have green, fleshy thorned lobes, which have, yellow, red, or orange flowers. The fruit of the plant is red to purple when ripe and can be eaten raw. Depending on the area, the fruit ripen from late summer to fall.

Agave (century plant):

This desert plant may reach 15 or more feet. High in moisture and sugar, this plant can represent an important part of a survivor's tool kit. The base of the plant can be roasted. The stalk can be cut into segments and the center eaten raw or cooked. The buds and flowers are also edible, as are the fruits. Agave leaves are fibrous and are a good source of fiber.

 

Snowy Areas of the Pacific Northwest

Pines:

All types of pine have edible bark on the inside of the woody outer bark and provide fair levels of nourishment. Some pines that produce cones also produce nuts. If you were to roast a pine cone in the fire and then crack it open, many small edible nuts would fall out.

Glacier Lilies:

Glacier lilies are common near rivers and moist areas and they can normally withstand cold temperatures. They are one of the first plants to flower in the spring. The plant is a few inches high; one thin stem bordered by two smooth, rabbit-eared leaves. The flower hangs down from the top of the stem, and has tooth like petals that flare outward. The leaf of the plant can be eaten raw and the seedpods and root can be eaten as well.