Edible Far North Plant Foods

Not to be redundant, but as I’ve stated before in Edible Tropical Plant Foods-- “laying in waiting” in your environment, no matter where in the world you are -- everything you need to sustain you, in times of food emergencies is there simply for the harvesting. Far north plant foods (Arctic zone) are unique in this factor, because as you travel farther north or south on from earth’s equator -- everything changes dramatically, in terms of how the plant food chain works.

Disease transmitting insects, parasites, diseases, poisonous snakes, plants and animals decline as physical hazards such as snow and cold increase. Trees become scattered and stunted, finally giving way to tundra, grasses, and seas of ice. Obviously, food in the form of plant life grows less abundant, while at the same time -- the body’s needs in terms of nourishment increases in it’s effort to keep warm.

In an emergency situation, living off the land in these regions becomes progressively more tricky, but not impossible. In general, the plants of the arctic zone and of the sub-Arctic forests, are circumpolar in earth’s distribution -- so living off the land will basically be the same through these global areas. Furthermore, in high mountain areas below these regions, the same rules apply and the same food sources can usually be found.

Simply put, the plant food sources you can expect to find, will be much the same in Alaska, Northern Canada, Labrador, Greenland, Northern Europe, Iceland, northern China and northeastern Russia. Keep in mind that although plant food sources are available in these regions, it is not always readily available. Vegetation can be scarce and scattered, however, can be most ample along the banks of lakes and rivers. Also remember, Arctic fruits ripen only during a very short summer period.

Like anywhere else in the world, in the summer there is not real problem finding plant food. Even in the winter berries and roots are usually available beneath the snow, if you know where to look for them.

Unlike, anywhere else in the world, Arctic and subarctic regions are uniquely "safe" in terms of the plants not likely to be poisonous. Actually, there is only one real plant that is seriously a poisonous plant in the Arctic, and that is the water hemlock.

The only other plants you need to look out for and avoid like the plague, are buttercups and Amanitas (mushrooms), as both will not necessarily kill you (with some varieties and small amounts), but will make you very sick with long lasting consequences.

While many mushrooms are edible wild food sources, they are best left for selection by the mushroom experts. Alone in the wilderness is no time for experimentation.

My Grandpere taught us early that whatever other mammals eat, is probably safe for humans to eat, at least when it came to the bark and the buds of plants. For instance, both the bark and the bud of aspen trees can be eaten raw or cooked. Now, they taste better when boiled into a jello-like gruel, but they can sustain life.

Consider, that the buds of the following trees are edible:

• Basswood
• Popular
• Maple

Likewise, the shoots of the following trees are edible:

• Spruce
• Tamarack

Then, there is the highly edible bark of the:

• Willow
• Alder
• Hemlock
• Basswood
• Birch
• Some pines (Scotch pine of northern Europe and Asia, also lodge-pole or shore pines of North America)

The inner bark is edible from virtually all trees and can be eaten raw or cooked. A long time ago during famines, people even made bread from flour gotten from the bark of trees.

The most important thing to know about eating bark is that it's the thin, green, outer bark and the white, inside bark that are edible. Stay away from bark that is brown, as it contains too much tannin. Another tip is that with pines, the park is scraped away and the inner-most bark stripped from the trunk can be eaten fresh, dried, or cooked. Most desirable bark as a food source in terms of taste is in the spring when bark is newly formed.

Lastly, do not forget that the leaves of certain trees can be eaten when boiled, some of these are:

• Mountain sorrel
• Willows (young, not mature)
• Fireweed

Many berries, including currants, cranberries, strawberries, raspberries, and blueberries are found along timbered regions, bogs, hillsides, and along streams. Look for berries along these areas.

There are seven basic berries in far northern climates to look for, when it comes to edible food sources, they are:

• Blueberries-- Native to the United States, blueberries are easily recognizable and where they grow wild, often abundant. Their fruit may be found May through October. The Philippine Blueberry (Vaccinium) variety is also a good food source. Blueberries are not native to Australia.
• Cranberries -- Available mid September through December, cranberries come from a variety of small, dwarf sized evergreen shrubs or trailing vines. They are found in bogs in Arctic regions. Their flowers are dark pink with very unique petals. The blooms are a major honey-bee magnet. The fruit is the edible part. If it is white, it is not ripe. Look for dark red berries.
• Crowberry-- This small evergreen health like plant has brownish black berries that are single seeded, juicy and sweet. Usually, you'll find them on bushes in the winter. They are circumpolar distributed globally.
• Currants -- There are many types of currants, all of which grow on deciduous shrubs. One thing they all have in common is that they are multiple-stemmed clumping plants. They can grow to about four to five feet talk. The fruits can be red, black, green, or yellow, depending on the variety. They are a good source of Vitamin C and other important minerals.
• Raspberries -- Like the cranberry, raspberries are major honey bee magnets. These bushes are quite invasive in areas where they grow, if left unattended by man. Since they are tremendously healthy, they are a very desirable berry to look for as an emergency food source. Traditionally, most Americans think of them as being red. However, their fruits can be red, black, purple, or a beautiful yellow. The leaves are also edible and make a fine tea.
• Salmon-berry-- Of all the berries in the far north, the Salmon-berry is the most important nutritionally. Like the Crowberry, it is circumpolar in distribution globally. It's fruit looks very much like a yellow colored raspberry. The Salmon-berry grows close to the ground and where found, can cover acres. Of course, the berries are available in the summer, but you can probably still find them frozen on the stalks in the winter and early spring. Eat these raw, however, they taste better cooked.
• Strawberries -- Called the world's most favorite fruit, these berries need no descriptors to most peoples. Like the raspberry, the fruits can be found in a variety of colors, primarily red and golden. In the wild, strawberries are very small fruits. Think of them as a dessert, as it will take many to satisfy hunger.

Note of caution: Remember that in the wild, other mammals, specifically bears, are also seeking the same food sources.

Four of the best greens and roots to look for in this type of climate are:

Alpine Knotweed (Wild rhubarb) -- Grows three to six feet high and has small flowers. Usually you find it along river banks or anywhere there is moisture from nearby water. The leaves and red stems are edible when cooked.

Keep in mind that after it becomes frosted, it may turn poisonous. So, it is considered only edible as a last resort and with caution.

Generally, this plant is considered both a weed and invasive. Self-propagating, it is also often an indicator of nearby wild game or birds, due to the high fertilizer of such areas.

Licorice-root -- This plant is a legume. It is found as far north as the Arctic Ocean. It often has long tap roots which give the plant it's name, as they taste like licorice when raw.

Don't be fooled, when cooked it tastes like carrots. The plant has pink flowers, and it may be eaten raw or cooked.

Long known for it’s medicinal uses, people such as my Grandpere have used it for centuries for treatments of:

• Stomach ulcers
• Bronchitis
• Sore throats
• Coughs
• Other infections

Caution should be used with licorice root, as it affects both blood pressure, the heart, and your liver. Excessive consumption is not recommended. Pregnant women should not consume this root.

It can be boiled into a tea.

Snakeweed -- A low growing plant with white, or sometimes pink flowers that grow in dense spikes. They are common on more dry tundra terrains. The root stock is edible raw, although a little bitter tasting. However, cooked they are both starchy and potato-like when roasted. They are circumpolar in distribution.

Snakeweed has been used for herbal remedies for centuries in various parts of the world. The whole plant may be used for these purposes.

There was a time, when the plant was believed to be a cure for snake bites. Others claim the plant is called snakeweed, because of it’s many branchlets.

Wooly lousewort-- This low growing plant aptly named for its wooly spikes of rose colored flowers is found on dry tundra regions of North America.

The roots are yellow and sweet, carrot-like tasting and can be eaten both raw and cooked.

It is also known as:

• Arctic Lousewort
• Fernweed
• Bumblebee Plant
• Indian Warrior

The plant got it's name because of a false belief that it gave sheep lice.

In some areas, some varieties are endangered plants.

The largest edible food source and the quickest and surest source of emergency food in the far north are the lichens. Remember that some of them are quite moss like in appearance.

These small plants cover large areas, growing abundantly on rocks, sides of trees, on decaying logs, and even in sand and gravel.

Sometimes, they grow where nothing else grows, and where seemingly there is no soil.

Lichens are the following colors:

• Gray
• Brown
• Black
• Greenish-black

They are great sources of carbohydrates, and feed many mammals during times when food is scarce. In past history, during famines, both native indigenous peoples and European peasants ate lichens.

No lichen is poisonous, but some have a very bitter acid that can upset your stomach, if not cooked in water, dried until brittle, then powdered and boiled.

The most useful and nutritional lichens are:

Iceland moss -- This lichen grows best near water and sandy soil and looks very much like brown seaweed. It should be boiled for a full hour or longer.

Reindeer moss-- This lichen is gray-green in color and is distinctive in that it has small globular fruits that resemble "cups" in shape indents. Always wash this thoroughly to remove grit and dirt. Boil or roast this lichen. You can find it growing on the ground in large quantities, and it is the most likely lichen to be found anywhere.

Rock Tripe -- A.k.a. famine food, is another lichen that is edible. They are flat, leathery, with crinkled-edge like surfaces. Usually, they are smokey colored and brittle when dry. However, when wet they are dark-green on the outside. Rock tripe is one lichen that needs to be dried before being boiled. The taste is bitter, but still palatable. When fixed right, it both nutritious and easily digested.

First A Warning! -- The information provided in the hub is for educational purposes only. Be sure you have properly identified a wild edible plant BEFORE you consume it.

Additionally, you can be allergic to some edible plants, just like you can be allergic to foods that others can consume safely. If you at all unsure, just eat a little at first.

Bottom line -- you are 100% responsible for proper plant identification, and thoroughly researching the plant you are considering eating.