Amaranth Arrow grass Arrowhead Balsamroot Basswood
Bearberry (Kinnikinik) Bedstraw (Cleavers) Beechnuts
Bitterroot Blackberry (wild)
Amaranthus spp. Triglochin maritima Sagittaria latifolia Balsamorhiza spp. Tilia spp.
Arctostaphylos uva-ursi Galium aparine Fagus grandifolia Lomatium spp. Lewisia rediviva
Young leaves used like spinach; seeds ground with others for flour Seeds parched or roasted (Caution: All other plant parts are poisonous) Tubers used like potatoes
Whole plant edible, especially when young, either raw or cooked
Fruits and flowers ground together to make a paste that can serve as a chocolate substitute; winter buds edible raw; dried flowers used for tea
Berries are edible but much more palatable when cooked
Roasted and ground seeds make good coffee substitute
Seeds used as nuts; oil extracted from seeds for table use
Roots eaten raw or dried and ground into flour; seeds edible raw or roasted
Outer coat of the bulbs should be removed to eliminate the bitter principle;
bulbs are then boiled or roasted
Fruits edible raw, in pies, jams, and jellies
Was this article helpful?
If you love chocolate then you can’t miss this opportunity to... Discover How to Make Homemade Chocolate! Do you love gourmet chocolate? Most people do! Fine chocolates are one of life’s greatest pleasures. Kings and princes have for centuries coveted chocolate. Did you know that chocolate used to be one of the expensive items in the world, almost as precious as gold? It’s true!