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  • Survival plants - 6 wild edibles

    9,072 views 6 months ago
    Here I show you some easy identifiable plants for use as food, resources and medicinal purposes in a survival situation.

    The plants are:
    Rosebay Willowherb / Fireweed / Geitrams
    Broadleaf Plantains / Groblad
    Dandelions / Løvetann
    Red clover / Rødkløver
    Stinging nettles / Brennesle
    Chamomile / Kamilleblom


    These plants mentioned in this video are only a few plants that are easily recognizable and not confused with poisonous species. Living alone on these few species is not practical, these are mentioned as a supplement to other plants and foods such as meat and fish. These plants mentioned are plants used in the past for food and medicine.

    Due to varying growth conditions, it is difficult to specify an exact amount of nutrients in the plants. They grow in different places and in different soils with different nutritional values. Climate, such as growth season, temperature and access to water and sunlight, affect the nutritional content of wild plants.
    Most plants have a high content of vitamin C. The nutritional content may vary, and many of the plants contain more or less of the vitamins A, B and K, as well as the minerals iron, potassium, phosphorus and calcium. The plants are also good sources of proteins, starch and fiber.
    Nevertheless, there are some plants that have been researched more and found average nutritional content

    Broadleaf plantain: 30% protein and 14% fat. In addition, the leaves contain potassium, calcium, iron, zinc, vitamins A, B2 and C. Has a long growing season, even in Northern part of Europe.

    Fireweed/Rosebay Willow herb: The root contains a lot of starch, and in the period when it is not in flower, the root typically contains between 15-30% carbohydrates depending on the growth area. Leaves and flowers, like other edible species, are a source of vitamins and minerals.

    Dandelion: (nutrition per 100g green leaves) 46kcal. 6g carbohydrates, 3g protein, 3.5g dietary fiber. Rich in both vitamins and minerals. In particular, a lot of vitamins A, C and K in the leaves, and when it comes to minerals, the leaves are a good source of calcium, potassium, iron and manganese. The root contains some starch and a lot of carbohydrates in the period beyond flowering (winter). In addition the flowers can be eaten, and contains vitamins and a sugar substanse as carbohydrats. Has a long growing season, even in Northern part of Europe.

    Stinging nettle: (nutrition per 100g green leaves) 43kcal. 1.5g carbohydrates, 4g dietary fiber, 6g protein. The whole plant is edible, but mostly the leaves are used. Has a long growing season, even in Northern part of Europe.

    Red clover: The red-clover flower heads can be eaten fresh and they taste a bit sweet. In years of hunger, clover flowers have been used for porridge and bread. The flowers may be used for tea. Red clover seems relaxing, spasm releasing and slim-solving, making it useful for the treatment of cough, bronchitis and pertussis. It has also been used in common cold, asthma and tuberculosis. The plant is especially rich in iron and vitamin K. Not high nutritional content, but the content of vitamins and minerals makes the plant valuable together with other species in a survival situation.

    And the last one is slightly toxic. The Red Elderberry. I have been learned from early age that this berries are toxic. But I have also been digging deeper in the information about the plant, and the berries are used for jucies and jams, but first after heat treatment. I would suggest to not use this plant in survival situation without experience on heat treating this berries.

    Disclamer:
    I take no responsability if someone get sick or die as a result of using information from this video. I have personally eaten all of this species except Red Elderberry, and have not experienced any sort of discomfort or illness. Still, some people can be allergic without knowing it.

    Many of these plants, especially the roots will require to be pre-soften in water before eating as they are too bitter to eat them directly. Show less
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