BDS Book Festival – The Pocket Guide to Wild Mushrooms

Gaye Levy Gaye Levy  |  Updated: November 24, 2020
BDS Book Festival – The Pocket Guide to Wild Mushrooms

The Backdoor Survival Book Festival 4.0 continues, this time with The Pocket Guide to Wild Mushrooms: Helpful Tips for Mushrooming in the Field by Pelle Holmberg and  Hans Marklund.  As with all of our book festival entries, there is a giveaway but first, a little bit about the book itself.

Pocket Guide to Wild Mushrooms

The Pocket Guide to Wild Mushrooms

This pocket sized book addresses the ins and outs of foraging for wild mushrooms with helpful photos and charts plus plenty of tips to assure your safety when consuming your bounty.  It is designed to be carried out in the field with over 120 pages that cover topics such as where to find mushrooms, how to identify, harvest and clean them, and most important, how to prepare them for consumption.  Did you know, for example, that you should never eat wild mushrooms raw?

On each page where individual mushrooms are described, there is a photo plus a symbol denoting whether the particular species is edible or not and further, whether it is easy for beginners to identify or difficult to distinguish from a poisonous mushroom.  There is a section on how to avoid poisoning (start by eating a very small amount) and plenty of tips for avoiding look-alike mushrooms that can make you sick.

The Pocket Guide to Wild Mushrooms is an excellent reference for learning about mushrooms and for making it easy to identify the good ones while avoiding the bad ones.

The Book Giveaway

A copy of The Pocket Guide to Wild Mushrooms has been reserved for one lucky reader.  Here is this week’s question:

What native plants are available for foraging in your area?  (It is okay to respond saying you don’t know!)

To enter the giveaway, you need to answer this question by responding in the comments area at the end of this article. The deadline is 6:00 PM Pacific next Wednesday with the winner notified by email announced in the Sunday Survival Buzz.  He or she will have 48 hours to claim the winning books.

Note: If you are reading this article in your email client, you must go to the Backdoor Survival website to enter this giveaway in the comments area at the bottom of the article.

summer book festival 2013_04

The Final Word

I am a lousy forager.  It is not that I don’t have the desire but that I fear I may eat the wrong berry, the wrong leaves or the wrong plant and poison myself.  Silly, I know, especially when there are so many excellent resources available to educate and to assist the newbie forager in finding safe, geographically appropriate species suitable for consumption.

While I am still a bit nervous about foraging for mushrooms on my own, it will be fun to take this pocket guide out in the field and use it to identify the wild mushrooms in my area.  For consumption, however, I think I will stick to wild blackberries for now!

Enjoy your next adventure through common sense and thoughtful preparation!

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In addition, when you sign up to receive email updates you will receive a free, downloadable copy of my e-book The Emergency Food Buyer’s Guide.

Spotlight Item:  The Pocket Guide to Wild Mushrooms: Helpful Tips for Mushrooming in the Field

When you’re in the wild and you spot a nice-looking mushroom, how do you know if it is safe to eat? This is the perfect book to bring along when foraging for wild mushrooms. Inside its neatly arranged pages are fifty-two edible mushrooms as well as the mushrooms with which they are often confused, whether edible or toxic.

Beautiful photographs adorn the pages with mushrooms in the wild as well as picked, showing them from a multitude of angles. Study these photographs and you will become adept at recognizing edible and safe mushrooms.

Bargain Bin:  Today is all about books.  Listed below are all of the books in the current Backdoor Survival Book Festival. There are both fiction and non-fiction titles and a bit of something for everyone.owl reading book


Backyard Cuisine: Bringing Foraged Food to Your Table
Home Remedies
Living on the Edge: A Family’s Journey to Self-Sufficiency
Make It Last: Prolonging + Preserving the Things We Love
Make Your Place: Affordable, Sustainable Nesting Skills
The Pocket Guide to Wild Mushrooms: Helpful Tips for Mushrooming in the Field
Good Clean Food
The Amazing 2000-Hour Flashlight
Recipes and Tips for Sustainable Living
The People’s Apocalypse
Go Green, Spend Less, Live Better


Going Home: A Novel of Survival (The Survivalist Series)
Surviving Home: A Novel (The Survivalist Series)
Expatriates: A Novel of the Coming Global Collapse
The Border Marches
Rivers: A Novel
After the Blackout
The End: A Postapocalyptic Novel (The New World Series)
The Long Road: A Postapocalyptic Novel (The New World Series)
3 Prepper Romances:  Escape To My Arms, plus 2 other e-books (your choice)
Prepper Pete Prepares: An Introduction to Prepping for Kids


The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Escaping Home: A Novel (The Survivalist Series)
Living Ready Pocket Manual – First Aid: Fundamentals for Survival


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There are a lot new items that are put on sale each month – be sure to take a look.

Note: I earn a small commission on your purchase making this a great way to support Backdoor Survival which will always be free to everyone.

Shop the Emergency Essentials Monthly Specials


I earn a small commission from purchases made when you begin your Amazon shopping experience here.

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Help support Backdoor Survival. Purchases earn a small commission and for that I thank you!


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This little book will provide you with the motivation to get started or stay on track with a self-reliant life. 11 Steps to Living a Strategic Life, co-authored with my long time pal, George Ure (, and can purchased from Amazon.

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132 Responses to “BDS Book Festival – The Pocket Guide to Wild Mushrooms”

  1. I am new to wild foraging but I have been able to identify several plants near my house that are good to eat. Most of them are best used or only available in the spring. Redbud blossoms are tasty and nutritious. Dandelion, wild mustard, chickweed and sheep sorrel are all good greens. Japanese knotweed and cattails come up as young shoots that can be eaten like asparagus. Black walnuts and hickory nuts are close by. I have blackberries and raspberries and last summer I found wild strawberries which are tiny but yummy treats. I wouldn’t want to have to live on them! It gives you a new sense of respect for our pioneer ancestors and what their lives must have been like when you start looking around for something to eat outside of your garden.

    • Here’s a great way to use those dandelions. Can we say healthy too? The first wine I was introduced to was dandelion wine. Not live on them, as you incorporate them into your meals, you’re just saving money as prices go higher. 😉

  2. Well I do know that there is plenty of purslane growing wild around here. And dandelions. But beyond that I don’t know YET what I can forage in my area. Would love to win this book!

  3. “SOME” of the wild edibles in my area that I know of (only a few!) – muscadine grapes, sand plums, cattails, blackberries, pokesalat, Henbit, honeysuckle, wild onions, acorns, and persimmons. I am certain there are many more, if I were smart enough to recognize them!

  4. In my area, the midlands of South Carolina, there are many edible native plants. The most common are dandelion, chickweed and dock weed. Of course there are fruits in the area such as blueberries (my favorite), persimmons, blackberries, maypops, and strawberries (small but good). Near creeks and rivers, there are lots of cattails.

    Of the wild non-native plants there is lots and lots of kudzu and bamboo.

  5. Morel mushrooms are a springtime delicacy here in Kansas. We also have dandelion, clover and wild garlic, I’m sure many more that I haven’t learned about yet.

  6. Since I have recently moved to the area, I’m not really sure what native foods are available. Blackberries are really the only thing I can think of. This is something I need to study.

  7. Being from Norway, currently living in Georgia (past 20 years) I am somewhat unfamiliar with many of the local plants however, I have spotted several edible berries, flowers, roots and mushrooms in the local parks and while hunting in the area. Makes me miss the abundance of edibles in the Norwegian nature, but that’s the point of prepping… be prepared where you are.

  8. Sagebrush is what i see every where. I am from Central Oregon. But i do have to say dandalions is my yards favorite and i hear they are eatable.

  9. I know we have dandelions and mushrooms in this area as well as wild blackberry and muscadines. However, not being able to tell which is edible and which is not is a big stopping point in my ability to forage.

  10. I use to wait for the dandelions to come up so I could try to kill them. Now I wait for them to come up so I can eat them.

  11. I just watched a video on finding wild plants that are edible, but, unfortunately, it wasn’t helpful for my area, so I am not really sure what there is. I would definitely like to learn how to identify what is edible and what is not.

  12. Edibles that nature provided us with no help from us when we moved here. Mushrooms, a persimmon tree, wild apple trees which sometimes produce and sometimes not and a few blackberries along the fence row. Wish I knew more about the local plants. There are probably many more edible but I don’t know what they are.

  13. I gather plantains and dandelions, black walnuts, pecans, and wild blackberries. Many folks around here hunt for mushrooms but I’m unsure which are good to eat. This book would be a great help!

  14. There are no plants for foraging in my neighborhood as I live in an urban neighborhood. We used to have dandelion from the lot next door but they built a house there this summer. Foraging kind of makes me nervous. I’m afraid of killing us all off.

    • Its not that bad or that complicated… once you get to know a plant you get to where you can spot it even while driving down the highway. I can’t remember the name of the book that we used but it was one that showed the plant from all stages so that you could identify the plant while it was still good to eat.. things such as curly dock and dandelion get bitter after they get too big and most books show you curly dock after its too late to eat it.

  15. During last spring and summer we foraged just on our 1/2 acre property.. we let part of it grow over with “weeds” and found we had a virtual smorgasbord in our very own yard filled with clovers and chamomile for teas, lots of curly doc, wood sorrel, plantain (which can give you diarea in great abundance found out before. Doing in depth research), dandelions, chicory, also found we had 2 different kinds of mulberry trees and a peach tree. We also discovered that sun chokes are in a very great abundance nearby. In less than a quarter mile there was also an abundance of wild oats and cat tails.. we mostly did this for 2 reasons. I was unemployed and our stored foods had dwindled down and the garden hadn’t started producing yet.. it was enjoyable enough that we will be doing it again this year too.

  16. new at hunting for food sources from my own yard would love to receive a book helping identify what is in my yard

  17. I just became familiar with Chaga mushroom (Clinker polypore). It is dead winter here, but you can still harvest this mushroom now. I love learning more about mushrooms. How to identify, what is edible and what is poisonous, and the medicinal & nutritional properties. I even accidentally grew cinnamon top mushrooms in my compost bin – which I then dehydrated for winter use. A good book is what we all need.

  18. There are wild blackberries around here. Other than that, I have no idea. I had not given it much thought until now, but it is a good idea to contemplate. It may be a good idea to know these things when the SHTF.

  19. I’m very fond of the Plantain (Plantago lanceolet) that grows so prolifically around my house. In early spring it can be harvested for salad-fixin’s. Later, as the leaves grow larger it can be used as a poultice or made into a salve or tincture. Later still, the seeds can be harvested and used to staunch diarrhea. So many uses and it is very easy to recognize 🙂

  20. We LOVE morels!!! Sheepshead (not sure of the “real” name) are another favorite around here. When I lived out west in WA, we used to love hunting for chanterelles and shitake (although the later was never found!). I would love to know more about finding mushrooms…we eat them a LOT!!! Plus, it’s a great opportunity to spend time with our children and teach them as well.

  21. Here in Northern Colorado, we have a multitude of wild edibles. Chokecherry, Mallow, raspberry, currents, jerusalem artichoke, dandelion, arugula, chickweed, & milkweed to name a VERY few. We would Relish, hunting mushroom, but like you am a bit fearful of picking the wrong ones. I do cultivate a domestic version of a Morel, but would love to learn more about the wild fungi in the area. Enjoy & God Bless

  22. There are hundreds of wild foods here in the southern Appalachians. You will need a guidebook to identify. Look for cattail, dandelion. Stay away from Digitalis… really need a guide.

  23. purslane, nettles, lambsquarter, chestnuts, black walnuts, blackberries, blueberries, morels although i’ve never found any,…

  24. We have butternuts. black walnuts, hickory nuts, acorns, oodles of mushrooms, cattail roots, dandelion leaves (fresh &young), blackberries, raspberries, gooseberries, squirrels, rabbits, frogs, all kinds of fish, and….I live in Iowa, I have said for many years that if it won’t grow here it doesn’t need to grow. It would take more time than I have to list everything- elderberries, wild onions-than I have to give to the subject. I must say of all the SHTF sites I’ve been to, this is one of the 3 ne plus ultra. I know you gotta make money to keep the server running and roof over your head and food on the travel and I don’t begrudge you what you earn. You work hard enough to get it, and you must read incessantly. Maybe more than me, even: my mother said I became a bookworm in 1st grade and got stuck to the library building because I went there so often. We were probably the poorest people in town (Osage, Iowa,) and the library was free. There, you could go all over the world and learn about anything and it didn’t cost a cent. WHAT A DEAL!! Especially for a kid for whom 25 cents to go to the swimming pool was a big deal. I do enjoy your sometimes quirky writing: that tells me you are a real person, and not Microsoft Word set on automatic pilot. And some sites I have deleted because al they have a goofy T-shirts and coffee mugs and foolish bumper stickers and yard signs that immediately draw attention, and the Idea is to keep your profile low, powder dry, knife sharp, and ready to skedaddle in a New York minute. Not to live in full blown paranoia, but Jeff Cooper’s condition “Yellow”—aware of your surroundings and the people near to mid-distance to you. Depending on the circumstances and the area, that can be anywhere from a light yellow, just keeping tabs every so often to a dark yellow requiring increased attention. Orange of course, is the gut saying something ain’t right-get out of here. And Red-have a handgun in your hand, take cover, and try not to have to shoot but if you do make it deliberate and well aimed. You’ve only got so much ammo and each round has to count. He begins his color theorem with white–you are witlessly clueless to what is happening around you, and have no idea that a tornado is just 1 block away. Not insane; you just don’t or are not paying due attention to what’s going on around you at all. So: White, Yellow, Orange , Red. There are others who have just about plagiarized his system but not completely. I’ve thought about this a long time, and four colors are enough-you can shade each one except white to your own standards and still not be overloaded to the point of being unable to function. Asparagus. Chives. Iowa is a great big garden, and it would take too much time to tell of all we have to scrounge for here. And when you get to “big game” we’ve got turkey’s that look like helicopters and deer like the Paleolithic Age Giant Deer. Of course, Iowa was in the Paleolithic age until Marquette and LaSalle arrived by way of the Wisconsin River to the Mississippi River and then Iowa. Indians had little iron from traders and through theft, and some copper brought down from Michigan’s native copper outcrops. Mulberries-5 in our yard and good producers. Ground cherries. Apples in abandoned orchards. Little strawberries. Concord grapes on old fencerows. Grains-oats and red wheat- on fallow land. Not much, though. Quail. pheasants. Gobs of ducks and geese of many varieties . Woodcock. Grouse. Partridge. Game animals in season only, but still there. Unless the entire planet is entirely and irretrievably polluted, or the Yellowstone caldera erupts and the winds are blowing east, this is a good a place as any, and better IMHO than most, having seen much of this country from the seat of a truck. Four wonderful, splendid, enjoyable seasons, and much to do if one removes one’s posterior from said couch and puts one foot in front of the other. After all, you average guys out there couldn’t begin to hold your own against any professional sports player, so why not go out and do something you can participate in. Walk. Bike. Fish. Hike. Make out with your girlfriend of wife. Join a rifle club or other shooting club. Do anything but sit there rooted to the couch with a Coke in one hand and your 5th piece of pizza in the other. I will concede that the Olympics are extra special, and plan some ‘down time” for that.

    Vis sic pacem, Parabellum

  25. Just moved to WA from NC, so all I know for sure is dandelion, huckleberries, blueberries, and cattails. I’d like to learn more about this area and what you can eat here. This book would be a great start!

  26. plantain,goldenrod,burdock, dandelion, elderberry,wild plum.high bush cranberry,currents,lambs quarters,choke cherry, wild rice,wild blueberry,wild strawberry, morels and many other mushrooms and much more,spruce tips, cowparsnips,.
    I could really use this field guide as I have only lived here for a year and a half.
    I cant wait till spring,

  27. Dandelion, chickweed, lambsquarter, red buds, dock, acorns, wild garlic, pecans, walnuts. We have morels, but I’ve never found one!

  28. in the Pacific Northwest is like living in a wilderness grocery store we have cocktails and dandelionto see what you’d like bladderwrack And bullwhip kelp. Just takes time to learn. Bill B

  29. There are a lot of nuts and berries. There are mushrooms but we don’t pick them because of being unsure of what is safe. There are wild chives, pine needles and dandelions. There are probably a lot more plants around us then we realize. We want to learn more about what is available and start taking advantage of the bounty.

  30. My favorite wild edible around here is serviceberries. On a good year they’re everywhere, and delicious! I pick tons and freeze them to use all winter. There’s also pine nuts (too much work for me, but tasty!), plus whatever edible weeds grow in my sprinklered yard. It’s too dry for much else.

  31. In my yard I have currents, elderberries, white and concord grapes, bee balm, wild american cranberries, chives, lemon grass, hosta, chickweed, dandelion, milkweed, wild carrot, blueberry bush, strawberry plants, apple and peach trees, acorns, butternut trees, sumac, raspberries, jerusalem artichoke up the ying-yang (lol), and know where there are lots of fiddleheads, autumn olive berry bushes(lots and lots), quince, cat-n-nine tails,…etc.
    What else I DO have in my yard are different mushrooms that grow at different times of the year….and would love to learn if they are edible. By my coop, at an old pine log that sits as a seat, I get clusters of white mushrooms that look similar to the store bought button mushrooms (my chickens would even eat them), and some large, low to the grownd ones….golden in color and kinda flat … turning to a darker red, that grow in a sweeping trail through the back yard after a lot of rain.

  32. I know we have purslane and chickweed, but I am still uneasy about my ability to discern edibles without a book in hand. I’m with you in that I have a fear of poisoning myself and others. I will continue to study, but may not leap into foraging until necessity presents itself.

  33. Hubby is the forager in our family and he’s found the following in our yard: chickweed, purslane, dandelion, cat’s ear, henbit, wild garlic, pony’s foot, and nettles. He’s also found juniper berries on the side of the road near the house. He’s made me tea from the purslane, henbit, and nettles, all quite good.

  34. I have a a hard time moving around so I have not been foraging. I have foraged for purslane and dandelion before though. I wish I could learn more. We have lots of acorns…

  35. Around here, we have available for foraging dandelions, purslane, morels and wild blackberries. There are probably a lot more things to forage, but those are the only ones that I know how to identify today.

  36. Some of these I have gathered myself. Some are from sources I have not found yet. This is not exhaustive by any means. It is a slow process because the same plant may be edible in one season and not in another. Some require cooking. Some parts may be poisonous. Some cannot be eaten in large quantities. Some have similar looking poisonous counterparts. I have avoided mushrooms for that reason. This book would be good to learn more about them.
    Wild Edibles & Medicinals:
    TREES: Redbud blossoms, Dogwood (medicinal) Spruce tips, pine inner bark (freshly cut, but damages living trees only in a true survival situation), Other trees inner bark, Honeysuckle (native), Willow Tree leaves – aspirin, Weeping Willow Bark and Leaves medicinal.
    NUTS: Black Walnuts, Hickory Nuts, Acorns, Chestnuts, Butternuts.
    BERRIES/FRUIT: Blackberries, Blueberries, Raspberries, Strawberries (field), Gooseberries, Elderberries, Apples, Persimmons, Grapes.
    GREENS/FLOWERS: Dandelion (food and medicinal)(Leaves & flowers & roots), Plantain (food and medicinal), Doc Weed, Burdock, Curlydoc, Clover, Chickweed (major laxative), Sheep Sorrel, Stinging nettles , Lambsquarter, Milkweed, Milk Thistle, Japanese Knotweed, Quack Grass, Common Reed, Dog Rose, Shepherds Purse, Hedge Bindweed, Bishop’s Goutweed, Hairy Bittercres, Purple Deadnettle, Field Horsetail, Nipplewort.
    SHOOTS/STALKS/ROOTS: Cattails, Black-eyed Susan roots – medicinal, Wild Onion, Wild, Garlic, Wild Chives, Wild mustard, Arugula, Jerusalem Artichoke.
    MUSHROOMS: Morel. This is the only one I know that grows here.

    IRONY: reading a list of wild edibles is like reading the back of a package of weedkiller. We have been killing the wrong plants for generations.
    IRONY: The people standing in line for food pantries don’t know that right outside their door was fresh, nutritious, tasty food growing for free and they walked or drove past it for the pre-packaged, chemical laden, genetically altered, empty calories, that causes obesity and diabetes. The rest spend money at the grocery store for the same stuff. Yes, that includes me.

  37. We have purslane, chickweed, dock, and pigweed (an amaranth relative – be careful if harvesting near planted fields because they get sprayed heavily) in abundance. Muscadine (Fox Grape to us) grows everywhere in the woods. There are cattails wherever moisture collects. There is a large supply of pokeweed, blackberries, honeysuckle, wild onions, acorns, persimmons, and my personal favorite dandelion. We have lambs ear, maypops, wild blueberries and huckleberries (these are labor intensive to harvest but are really tasty). I have Jerusalem artichoke (I prefer using it for relish but it is a great substitute for potatoes if you’re diabetic) in my garden but there are wild ones around also. And there is the ever bountiful kudzu (thank you Japan) that is 100% useable. The blooms make great “grape” jelly, the young leaves can be deep fried like potato chips, and the root (if you can dig deep enough) can be ground (or pounded) into a reasonable substitute for flour. The vines make good cordage. There is a good amount of prickly pear available thanks to old home sites in the area. We have plantain, lambs quarter, and many walnut, hickory, and pecan (both hybrids and volunteer small nuts) as well as mulberry, and sycamore (can be tapped for sap and cooked into syrup or just consume like water if needed). If you’re a Euell Gibbons fan there are pine trees for cambium layer strips (if you’re really desperate and leaves for tea (not bad), as well as the pine seeds (it takes a bazillion to do much good). There are a large number of medicinal “weeds” that I cannot name. I just depend on my local “root doctor to direct me although I’m trying to learn. There are a lot of mushroom varieties around but I stay away from them as I can’t distinguish a toadstool from something edible. I’ve seen rodents eat them all without ill effect but I know that won’t work for me. I’m sure I’ve missed something but this is a good representative listing.

  38. There are lots of grasses to forage in the California desert, so I am going to have to forage a little farther North. I intend to take a trip a little farther North sometime this spring to see what I can find.

  39. What native plants are available for foraging in your area? (It is okay to respond saying you don’t know!)

    Well let me begin by saying I’m an Italian guy that as a child spent many days with my grandfather Nicolo (as his old Italian buddies called him) and occasionally we would gather some wild mushrooms and here’s what my grandfather taught me about the best way to keep from eating poisonous kinds.
    He told me the best way to check wild mushrooms for poison was to start by filling an aluminum pot with water and bringing it to a boil.
    Next add the mushrooms to the boiling water but not too long or they become rubbery.
    Then remove the pot from the heat and toss in one of those old silver quarters.
    Wait a few minutes and if the quarter turned black, the mushrooms were poisonous.
    Now there were 3 ways to do things, the right way, the wrong way and my grandfathers way.

    So here’s my grandfathers way. Being a frugal, poor Italian immigrant, he would gather the ‘shrooms.
    Boil the water and toss in the ‘shrooms.
    Pull the pot from the heat and pitch in a quarter, an older silver quarter of course.
    And when the quarter turned black, as it always did, he would eat the ‘shrooms, drink the water and put the quarter back into his pocket! He lived to be 96 and never got sick!!!

    Honestly speaking I would not trust my mushroom picking ability enough to consume any wild ‘shrooms I collected. I once ate some wild ‘shrooms a friend gathered and after consuming some I became ill, nausea, cold sweats, the room started to tilt!!! I think they may have had some of that “funny” stuff inside because I sure did feel weird!!! So now I stick with store bought.

  40. Easy to find dandelions, pine nuts, mushrooms and berries: wild blackberry/strawberry/mulberry. Crab Apple, Plum, Apple & Pear trees are easily found around this part – even in the wild! You just have to LOOK!

  41. This is one I would LOVE to have, not just for edible because I have learned how to use for medicinal purposes. I used to go ‘shrooming’ as a teen and with bartering, we ate well. The key is to recognize the edible (medicinal) from the toxic plants. Hope this book as great pictures. 🙂

  42. The responses from readers have amazed me. Who knew so much was available. I live in a rural area and can’t wait to learn what is available. Right now I know about dandelions and wild onions. Can’t wait to learn about edible mushrooms. The book sounds like a winner.

  43. I know there is purslane where I live, but I definitely would like to learn what else around my area is edible and safe. Foraging is a skill that I have been putting off because I travel between 2 states for work every week and I haven’t decided which area to learn more about first.

    There’s the “universal” edibility test. It doesn’t always work (so I guess it isn’t actually universal?), so I would only try to use it if I was pretty desperate. And even then, it takes a while to progress through.
    First, take a little bit of whatever it is that you are trying to eat and rub it on a small spot of your skin, like the inside of your wrist.
    If you don’t react in any way after a couple hours, rub a little on your lips.
    Wait a couple hours again and then put a little bit in your mouth, maybe chew it a bit and then spit it back out.
    After that you can try to take a small nibble.
    If you haven’t noticed any symptoms or irritability by that point (with enough time between each step), then it MIGHT be ok to eat. Even things that are safe in small quantities might do awful things to your body if you are relying on them as your sole source of food. And there are things out there that are very bad to take even a tiny nibble of, so like I said, I would only use this as a last resort, like in the event that I would die from hunger anyways, so I might as well take the chance on something that might turn out to be edible.

  44. We have dandelions, as mot places do. We also have prickly pear cactus of which the pods and the pads can be used. Of course you have to be careful of the spines. Other available forage item I’m not real sure of and, like you, am hesitant to just take a book out and try to find the right plants. I am especially hesitant regarding mushrooms. Blackberries and raspberries can be found, if you’re lucky, up on the Mogollon Rim but so far I have not run across them.

  45. I’m not really familiar with foraging plants. I do know we have plantain which learned to identify only recently, of course, now that there’s none around and everything is covered with snow! Dandelions are another one. I can ID some of the plants, but I have no idea if they are edible.

  46. I grew up in Eastern Washington (drier side of the state) and saw my share of “desert like” flora. That being said, if you find a good book on the flora of your area, you can forage for a LOT of interesting foods. You did not say what desert area you live in but I have also lived in the desert southwest and there is more growing there than in a number of places in Eastern Washington!!

  47. I have mint, dandelions, and a few other things i know are safe. But I am just starting to learn how to forage. This book would sure help.

  48. I don’t know much, I’m afraid. But I do know that dandelions & cattails are abundant in my area of TX. I also understand that hallucinogenic mushrooms grow in cow manure in pastures here but I’ve never tried any. Maybe if I had this guide…lol

  49. Once upon a time I had a mushroom book, went out and found a giant puffball, and made absolutely sure of its identity and studied it even further than in the book, and took it home and ate some of it – absolutely delicious and a wonderful introduction to the world of mushrooms. I would like to win this book and continue my education on mushrooms.

  50. We have many native plants available for foraging in Minnesota. A few I enjoy using include the
    morel and oyster mushrooms, watercress, black walnuts, wild raspberries, elderberries and rose
    hips from wild roses.

  51. I know of the normal ones most everyone knows of. Dandelion, purslane, morel mushrooms, black walnut, rosehips, and all the wild berries.

  52. we moved here, west texas, 18 months ago and actually have to say i don’t know. I guess it would be a good idea to at least have an idea what was edible…duh!!

    • We have morels, I know we also have corals, puffballs, beefsteaks, and I saw a ton of others last fall walking in the woods. I really want to learn more about identifying them so I can eat them up if they are good to eat, and leave ’em alone if not! I learned to hunt morels from a friend and spotting false morels, but I haven’t learned any others confidently.

  53. I move to the mountains of Colorado last year, I’m still learning about the native plants. I have found choke cherries, service berries,raspberry, strawberries, currant, plantain, knotweed, red clover, cattails, and a lot more. I have found mushrooms but I don’t have a lot of knowledge on them.

  54. i,m not all that sure about wild edibles here in central tex but one thing we have alot of is pecans and cactus!!!!!

  55. I live in northern MI, just getting to learn all of the awesome edibles we have available. I’ve foraged for Morels and fiddlehead ferns in the spring, honey mushrooms in the fall. Purselane and lambs quarter in the summertime. I’ve been able to identify other edibles also, but those are the ones I’ve actually ate. I would love to win this book and further my knowledge.

  56. I have a hill in the middle of the back 5 acres that are covered with Elderberries. I lived here for about 7 years before someone finally told me I had a goldmine sitting back there. I had no idea. We also have loads of wild onions that grow back there. I have found that they are very tough so must be used in cooking to add seasonings, then removed before serving.

  57. Some dandelions volunteered in my kale patch. I harvest some of each, even in the middle of the winter, for a salad.

  58. This dry area of Central Texas really has quite a few wild edibles, but they are seasonal, so one would have to gather and preserve (probably by drying) to make any of them useful in a survival situation. The yummiest would be agarita berry, then wild mustang grapes. All cactus is edible, but the tiny, hair-like thorns are a problem. Our yard has plantain in the spring, which makes a medicinal tea, and a wild flower called Green Thread which makes a nice tea. Down the road from us are Yopon Holly trees, the leaves of which can be roasted and made into a coffee drink complete with caffeine. Green Briar vines are under lots of trees here, and the tender tips can be eaten as well as the large bulbous root. Puffball mushrooms grow in our yard after a rain. As a last resort, grey lichen also grows on most of the live oaks. And, can’t forget acorns, which are easier to deal (bigger by far) with if they come off a Burr Oak, rather than the little, bitter acorn from the live oaks.

  59. Southwestern Ontario is a fertile area. There is everything from wild fruits & berrys to herb. Useful flowers like Camomile and Chicory grow every where. The stream beds lush with Cattails and wild garlic and leeks. Maples grow in abundance for maple sugar, wild chestnuts, acorns and walnuts too. There is so much variety here it’s impossible to list it all. The down side is we are in the great lakes snow belt so unless you hunt the winter offers far less and is best left for the wild life which needs it to survive our harsh winters. It also means one must harvest and preserve to enjoy the bounty. i have always wanted to learn mushrooms but haven’t been able to find a course to learn what ones are safe locally.

  60. I know very little about what can be foraged in my area. I have been trying to get any information on it, but I think that i am looking in the wrong places. The only one that I know is the dandilions.

  61. Our area of coastal Oregon is blessed with many wild edibles. Today, if I had felt the need, I could have made a wild salad and a hot tea….salad out of dandelion greens, clover, sorrel and early wood violet. Tea would have been evergreen bough tips mixed with wild blackberry leaves. Berries abound during the summer, with evergreen, Himalaya, and tiny little blackberries; red and blue huckleberries, salal berries, salmon berries, blackcap raspberries and thimble berries. Wild apples, hazelnuts, Oregon grape. mushrooms, morel and shaggy mane. Cattails in the ponds, frogs, squirrels and wild rabbits. deer and elk. I really think a person would need only a short course in wild foods, or a field guide, and not go hungry here.

  62. We started hunting several varieties of mushrooms two years ago. We have learned a lot about trees because of it! We have wintergreen, plantain, purslane, dandelion, pansies, spearmint, oregano, violets, and many other plants we harvest. Elderberry flowers and berries are good. We have maybe spotted ginseng, but are going to check again this summer and confirm. We are hoping to expand into berries this year, we really don’t know many of those. We have never roasted chickory, or tried cattails, but may when the season permits. Red clover and bee balm make a great tea. I don’t care for wild grapes personally – too much work – but the intention is to try using grape leaves in my pickles some time. We love to find our food, and hope to keep expanding our knowledge as much as we can.

  63. I live in the mid west and we have mushrooms, dandelions, nettles, elderberries, gooseberries, walnuts, purslane, & violets that I know of. Learning about useful plants and foraging seems it might be a fun new hobby (great exercise, fresh air and some yummy free food). I feel a library trip coming on…

  64. In PA we have morels, puffballs, wild strawberries, blackberries, acorns, hickory nuts, walnuts, cattails, arrow root,beech nuts, wintergreen, tea berries, leeks, dandelion, purslane, chickweed, cress, chickory, and these are just the ones that I have personally foraged. I am planning on taking a class through our local conservation office on wild mushrooms. I know they had a couple of classes last year.

  65. Here in South Central Arizona we have a big variety of ‘desert edibles’. We have various prickly pear cacti that can be made into jam, syrup or marmalade, and we have the Saguaro Cactus. The Pulp of the Saguaro can be eaten raw or preserved,the juice fermented to make an intoxicating drink and the seeds can be ground into butter. There are some cactus and trees that can provide water and the pods from the mesquite trees can be ground into flour. I guess the Indians here had to learn how to survive in the desert. Their taste testing has proved to be a valuable resource.

  66. East Texas: blackberries, wild strawberries, elderberries, dandelions, acorns, pecans, episote, wild onions, walnuts, hickory nuts, muscadine grapes, honey suckle, prickly pear cactus, water lilies, wild plums, poke, etcs.

  67. I am a forager and there are so many wild edibles in my region its hard to name them all, but i will list for you what i can eat out of my yard and i live in a mobile home park.
    elderberries, black walnut, hazlenuts, raspberries, strawberries, day lillies, smartweed, sorrel, chickweed, burdock, curlydock, nettles, lambsquarters, garlic mustard, oregano, mints, marjoram, onions, garlic, horseradish, asparagus, apples, plums, cherries, maple syrup, wild carrots,

  68. I will say I don’t know! And I can not add one more thing to learn to the list this will have to wait. But this book has been on the list to buy.

  69. The wild plsnts that I know of in my area, are:cattails, dandelions, mushrooms (That is if I knew which ones I could eat.) purslane ( Someone told me that some purslane is poisonous, so now I am afraid to try it. Someone from Mexico told me that they cook purslane with butter,onion and tomatoes. They also put it in salsa vedre and soups) Eldrberries ( someone also told me that these too can be poisonous so I am afraid to try them, not knowing which is which)I would love Love LOVE this book so as to be better prepared. I hope to be able to find someone this summer that can teach me about the edibles in my area ( the Hollister area in CA. I will most likely have to go into Santa Cruz to find someone)

  70. Mostly berries and some plants-mushrooms and others we learn a little bit more each year and try to incorporate foraging into wherever we go

  71. No native plants are very edible around here. Pesticides have ruined a lot of fruit plants, and ornamental plants have replaced fruiting trees.

  72. Dandelions, blackberries, hickory nuts, black walnuts, pecans, violets, elderberries, purple cone flowers, muscadines, pine trees, acorns are some of what I can recognize. I really wish I could take a class or something to learn what is growing just in my yard!

  73. Hello all, such wonderful answers and inspirational to a new prepper like myself. SO, all these “weeds” I have been fussing about for years are now going to be collected and eaten. So far, just in my yard, I know we had/ have mulberry, black locust, burdock, garlic mustard, wild grapes, blueberries, raspberries, purslane, plantain and dandelions and I just heard that kudzu is edible too? If that is the case, my back yard is mostly forest with more kudzu than I could cut away last year. I am sure there are mushrooms, but after working 3 yrs at the local poison center, I never felt I knew enough to chance trying any. I may get this book and at least practice identification of what grows wild around here.

  74. I have absolutely no clue of what type of plants are edible around me. I live on the outskirts of the city and it never really accured to me to learn this. If I have to bugout I need to know this.

  75. We have plantain, nettles, hickory nuts, walnuts, wild mint, wild onions, wild carrot, burdock, raspberries, mulberries, blackberries,lambs quarters,several different types of mushrooms, and many more things I am sure… just gotta find them!! hahaha

  76. In southern Oregon we have an abundance of wild foods. Mushrooms of many types, Blackberries, raspberries , salmon berries and several others including huckelberries. plantain, dandelions,wild hazelnuts, violets, elderberries,pines , cat tails and so so much more.

  77. Northern Missouri, dandelion, cattails, hickory nuts, walnuts, acorns, mulberries, black berries, raspberries, wild garlic, many others.

  78. I know that we have cattails, nettle, and dandelions in our area. There are numerous mushrooms, but I have no idea as to whether or not they are edible!

  79. Around here you can find dandelion, poke weed, locus blooms, morel mushroom, wild grapes, blackberries, raspberry, dew berries plus much more. In due season of course.

  80. around here, blue berry, labrador tea, chantral mushrooms, pine/spruce needles, rowans, willow, and more i can’t remember right now.

  81. We live in Western Pennsylvania and we forage for lambsquarter, wild asparagus, ramps, sorrels, dandelions, maple sap (syrup), day lily pods, stinging nettle, sumac combs, wild berries like strawberries, black, blue and raspberries and grapes. The only mushroom I feel safe with is puffball. I would like to identify more mushrooms.

  82. I know for sure there are wild leeks, some mushrooms, dandelion, wild strawberries, raspberries, blackberries, currants, elderberies, and plums. I know there are more things around that are edible, but I am not real versed on them. I would love the book because mushrooms scare me. Wild ones anyway. I am afraid I will pick and eat something that will make my family sick. Thanks for the giveaway.

  83. I don’t know much, but would love to learn more about mushrooms. Plantain, nettle, sour grass, miner’s lettuce, pine nuts, blackberries, wild strawberries, lots of fungi, birch bark, wild hazelnut?
    thank you!

  84. There are lots of things that you can eat that grow wild around here .to many to list ,you just have to look for them

  85. I harvested Lamb’s Quarter last summer, and there is a huge Prickly Pear cactus patch on our property that I have not yet learned how to harvest.

  86. In my area of northwest Pennsylvania wild plants are ginseng, black berries,raspberries, tea berries, acorns, hazelnut, wild mint,and the list goes on.

  87. My husband and I live in NW GA on a ridge between Pigeon Mountain and Lookout Mountain. We’re new to the area but have already found huckleberries, blackberries, may pop and hickory nuts. I intend to go mushroom hunting in the area this fall.

  88. We have wild briar berries, which they call Dew berries here. Dandelion, sage, wild onions, redbuds, milkweed, thistle, pecan trees. Recently we’ve had a lot of mushrooms popping up n im trying to discover if they are edible or not.

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