There are some plants that can be harvested when young and can still be used before it completely dies:

• For instance, squash blossoms can be picked and eaten in salads or slightly sauteed.
• Radishes can be eaten early by either sauteeing the greens and root, or using them in salads.
• If the herbs are started to die, remove them by the root and hang them in a brown paper bag upside down to dry.  Or herbs can be dehydrated.
• Onions, garlic and shallots can be picked early and used as chives to spice up dishes, soups, or used in salads.
• Baby lettuce can be picked early as well, if there is concern they will not make it.

Any plants that cannot be used as salad ingredients or stir fry ingredients can be put in the compost pile to decay into future soil for the next season, or can be given to livestock as a tasty snack.  To be in a micro farmer mindset, nothing should be thrown away.  Everything can be used and re-purposed!

For one reason or another, the garden did not make it.  It could have been that the plants were planted in the wrong place, or planted too early or too late for their growing season, or the soil was not up to par for the seedlings.  In fact, soil is a commonly overlooked gardening problem.  If the plants do not have to right environment to thrive in, they will die.  But, look on the bright side, it isn’t a total loss.  Chalk it up as a good lesson learned and try and figure out what they mistake was and correct it.  No one said gardening was going to be easy.  It definitely is a learning experience.  And, with each season comes more practice to get better.

It’s ironic that a minuscule seed holds the power of life or death for humans. Multiple disaster organizations, as well as government web sites, recommend that a person have food stored for emergency shortages. Although a food crisis seems unlikely, there is a possibility that it could occur. While canned goods can sustain a family for a short while, seeds are required for producing food for a longer-term crisis.  Storing seeds will ensure that in a long-term disaster, you will be able to provide essential vitamins and nutrients that will be needed for more physical exertion and mental clarity. 

Non-genetically modified (GMO) seeds and heirloom seed varieties are preferred for long-term survival because they produce fertile seeds that can be saved for subsequent growing seasons.

Think of seeds as a necessary security investment for your future. If you need them for a long-term survival situation, then you have them. Store the seeds for a long term disaster in a safe, dark, dry place.  Many suggest packaging the seeds and placing them in the freezer to prevent them from aging.

Some ask how seeds can provide security and how they can provide immediate aide in food-shortage scenario.

1. Bartering. Seeds could be used as a bartering item, and if they are used for that purpose, then their value increases ten fold. Many people do not consider storing seeds with their long-term food items. Start thinking of your seeds as a form of currency.

2. Inflation. If you have seeds to grow produce, then the plants are continuously producing more seeds for future growing seasons. If you don’t have to buy produce, then you are saving hundreds of dollars a year on your grocery budget.

3. Nutrition. Many farmers dispute the nutritional value that GMO seeds; in fact, farmers would like more research conducted to further gain insight in how GMO seeds affect our nutritional health. Heritage and non-GMO seeds are safer nutritionally for you and your family.

4. Safety. If you plant your seeds, then you know where they came from and what chemicals/fertilizers were used on them. When you buy produce from a merchant, you do not have that security. Even if the produce says that it is organic, it doesn’t mean that it is grown to the same standards that you would dictate for your family’s nutritional safety.  Many are growing more concerned about the potential of an attack on our food source.  Even the Department of Homeland Security is concerned with the possible terrorist threat on food. Tommy Thompson stated, “For the life of me, I cannot understand why the terrorists do not attack our food supply because it is so easy to do.”  This supports the need for every family to put food storage as the highest priority on their family’s disaster plans.

5. Sustainability – Using non-GMO seeds will create plants that will provide seeds for future harvests, thus creating sustainability for those who need the food the most.  Seeds can also be sprouted to eat for added nutrition and vitamin intake.  There is a certain satisfaction to growing your own food.  Food that you can depend on, that you have invested your time in seeing it grow to fruition.  Through this satisfaction and pride, comes the understanding that you are self reliant and can take care of yourself without any involvement from the outside (grocery stores, government hand outs, etc).  The end result from planting a tiny seed is freedom.

Seeds are an invaluable commodity and hold the key to long term sustainability, and survival in some cases.  Investing in these meager seeds can hold the power to sustained health.

Sprouts are a delicious alternative to expensive bottles of vitamins which can lose their nutritional value as well as expire within a year of it being purchased.  In fact, sprouts provide the highest amount of vitamins, minerals, proteins and enzymes of any of food per unit of calorie.  Enzymes are important because they heal the body, cleanse the body, prevent diseases, enhance general functioning of bodily organs, aid in digestion, and remove gas from the stomach.  

Once a seed has germinated, it begins to sprout.  Within these sprouts contains vitamins A, B, C and E, and K, as well as, Calcium, Potassium, Zinc, Chlorophyll, amino acids, and up to 35% protein.  Inside these small biogenic (living) foods lies essential nutrients and vitamins that can assist in providing a good portion one’s daily requirement of nutrients.  Sprouts can grow anywhere, during any season, and require minimal work. 

These small living plants, are commonly referred to as complete foods because they are packed with high levels of complete proteins, vitamins, minerals, enzymes and extraordinary amounts of protein.  When eaten, the sprouts provide the body with nutrition and gives the body what it needs to stay strong and healthy on a daily basis.  In fact, James Wesley Rawles creator of the Survivor Blog  believes that “ounce for ounce, sprouting seeds are the most nutritious and space and weight efficient form of storage food!” 

Anything Can Be Made Into a Sprout

 The most common types of seeds to sprout include alfalfa, fenugreek, peas, lentils, radish, broccoli, cabbage, mustard seed, garbanzos, quinoa and red clover.  However, many people sprout grains, nuts, and an assortment of beans as well. 

Sprout Safety

Because raw foods have been known to carry traces of salmonella and e. coli, it is suggested to use organic seeds or untreated seeds since these type of seeds have no traces of insecticides and have been handled in a way that minimizes contamination.  Additionally, persons that have compromised immune systems or those that are very young should avoid raw sprouts.  It is best not to use seeds from the nightshade family, such as tomato, eggplant, cayenne, ground cherry, paprika, potato, sweet pepper.  They can cause serious illness.  However, any other type of seed is fine.  They can be cooked or eaten raw, and can easily be incorporated into one’s diet. 

Related Articles and E-Books:

Make Your Own Sprouter

The Ultimate Guide To Sprouting

 1. Cucumbers contain most of the vitamins you need every day, just one
cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin
B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium
and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick
up a cucumber. Cucumbers are a good source of B Vitamins and
Carbohydrates that can provide that quick pick-me-up that can last for
hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a
cucumber slice along the mirror, it will eliminate the fog and provide a
soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in
a small pie tin and your garden will be free of pests all season long.
The chemicals in the cucumber react with the aluminum to give off a scent
undetectable to humans but drive garden pests crazy and make them flee the
area.

5. Looking for a fast and easy way to remove cellulite before going out or
to the pool? Try rubbing a slice or two of cucumbers along your problem
area for a few minutes, the phytochemicals in the cucumber cause the
collagen in your skin to tighten, firming up the outer layer and reducing
the visibility of cellulite. Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache? Eat a few cucumber
slices before going to bed and wake up refreshed and headache free.
Cucumbers contain enough sugar, B vitamins and electrolytes to replenish
essential nutrients the body lost, keeping everything in equilibrium,
avoiding both a hangover and headache!! 

7. Looking to fight off that afternoon or evening snacking binge?
Cucumbers have been used for centuries and often used by European
trappers, traders and explores for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you
don’t have enough time to polish your shoes? Rub a freshly cut cucumber
over the shoe, its chemicals will provide a quick and durable shine that
not only looks great but also repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice
and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don’t have time for massage, facial or visit to the
spa? Cut up an entire cucumber and place it in a boiling pot of water,
the chemicals and nutrients from the cucumber with react with the boiling
water and be released in the steam, creating a soothing, relaxing aroma
that has been shown the reduce stress in new mothers and college students
during final exams.

11. Just finish a business lunch and realize you don’t have gum or mints?
Take a slice of cucumber and press it to the roof of your mouth with your
tongue for 30 seconds to eliminate bad breath, the phytochemcials will
kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a ‘green’ way to clean your faucets, sinks or stainless
steel? Take a slice of cucumber and rub it on the surface you want to
clean, not only will it remove years of tarnish and bring back the shine,
but is won’t leave streaks and won’t harm you fingers or fingernails while
you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and
slowly use it to erase the pen writing, also works great on crayons and
markers that the kids have used to decorate the walls!!

This information was in The New York Times recently as part of their
“Spotlight on the Home” series that highlighted creative and fanciful ways
to solve common problems.

Bulking up on food for long term food storage is always a good idea in the case a long term disaster were to occur.  However, those who are preparing for long term disasters know that purchasing long term food sources such as freeze dried foods have the advantage of lasting for 10 years, but it can be costly.  There is another method that is both cost effective, and more nutritious.

For centuries, dehydrating food has been seen as a survival necessity.  Many believe this preservation method is the safest, most affordable and best way to preserve flavors of foods.  The dehydration process removes moisture from the food so that bacteria, yeast and mold cannot grow.  The added benefit is the dehydration process minimally effects the nutritional content of food.  In fact, when using an in-home dehydration unit, 3%-5% of the nutritional content is lost compared to the canning method which losses 60%-80% of the nutritional content.  Additionally, vitamins A and C, carbohydrates, fiber, potassium, magnesium, selenium and sodium are not altered or lost in the drying process.  Therefore, the end result is nutrient packed food that can be stored long term.

How Can a Person Use a Dehydrator

There are multiple ways that one can use a dehydrator.  They can dry vegetables, fruits, make jerky, make fruit or vegetable leather, dry herbs, make spices, dry noodles, and even make crafts such as dough ornaments. 

Dehydrating vegetables and fruits  to use for long term storage is a great way of including needed nutrition into diets with minimal investment.  When dehydrating food, one should use fresh produce or meat.  Typically, when overly ripe fruits and vegetables are dehydrated, the texture is not as crisp.  For example, if one were to dehydrate over ripe bananas, the end result would be a chewy banana chip as opposed to a crispy banana chip.  If a person were to use the ripe fruits or vegetables, they could puree the produce and make fruit or vegetable leather to use later. 

How Long Does Dehydrated Food Last

In most cases, dehydrated food can be stored for up to a year.  Once dehydrated, the food does not take up a lot of space, and can be stored in a more organized fashion. 

• Fruits and vegetables can last for up to 1 year, if properly stored.
• Dried meats should be consumed within 2-3 months.  However, it is suggested that if dried meats have not been consumed after 1 month, they should be stored in the refrigerator to prolong the freshness.
• Herbs can last for years.
• Noodles should be eaten within 1 year in order to enjoy the freshness.

If a person wanted to rehydrate the food to use in cooking, add boiling water and cover with a lid for 20-30 minutes to expidite the process. It is recommended to add salt after the re-hydration process has been completed.

Storing Dry Foods

Once food has been dehydrated, it should be stored in an area not exposed to a lot of light, such as a pantry.  It is recommended that any food that contains vitamin A not be exposed to light.  According to James Talmage Stevens’ book, Making the Best of Basics, Stevens recommends these general storage suggestions:

• Freezer-weight, zip-lock bags are excellent for packaging dried foods.  Force excess air from bags as they are sealed.
• Procure heavy-duty, food-grade, storage-quality, sealable plastic bags from local commercial packaging wholesalers.
• Store dried food products in a cool, dry location out of direct sunlight.  Use a Kraft paper bag inside larger plastic bags to shield dried foods from sunlight.  Paper used outside the plastic bags provides a nesting place for bugs or spiders.
• Store only one kind of food in each individual package to avoid mixing flavors and possible cross-contamination should molds or spoilage occur.
• Another method for storing dried products is to place dried food in a food-quality, plastic bag, then put i tin an airtight glass or metal container.
• Discard moldy food.  Don’t take chances on botulism or a debilitating sickness over a few pennies or dollars.  Don’t feed mold foods to pets, either!
• The problem of a few bugs in dried foods may be solved by spreading the infested dried food on a cookie pan, placing in tn a 300 degree oven for 25-30 minutes.  Bugs and eggs die, and the food is edible again. (Protein content is higher too).

In planning for a long term disaster, people are always trying to find foods they can look forward to that will give them optimum nutrition.  Having the necessary vitamins and nutrition will give a person mental clarity, and strength to carry on during a disaster.  After all, surviving and being healthy is what matters.

Seeds are Alive

Seeds are a living thing and should in all the sense of the word be treated that way.  Seeds are dormant until they are introduced to natural elements such as oxygen, moisture, sunlight and warmth that create a growth reaction.  Keeping these elements away from the seeds will prolong their longevity.  Since seeds are alive, they can be stressed out and damaged when subjected to extreme temperature shifts. 

The USDA states that if seeds are stored at optimum conditions, they can last for hundreds, maybe thousands of years…” 

 Over time, seeds do succumb to the aging process and begin to lose their vigor.  It should be emphasized that if a person is purchasing seeds for long term sustainability, then the seeds purchased should be non-hybrid (non-GMO) and heirloom quality.  These types of seeds will produce fertile seeds that can be stored and the risk of aging seeds is diminished.  Typically, larger seeds such as beans and corn have a longer longevity compared to smaller seeds.  Finding resources such as a Seed Longevity Chart will help determine which seeds can be stored longer than others.

Seed Storage Methods

Seeds should be stored in an airtight container where the natural elements cannot get to them.  Many people use their refrigerators, freezers and basements as a storage facility for seeds.  Keeping seeds at room temperature will cause the embryo to consume its stored sugars within the seed casing and will either get too weak to germinate or die altogether.  There is no right or wrong method, it mainly depends on how the person plans to use their seeds and for how long.  Seed packets typically have a “use by” date.  Once the seed packet is opened, the seeds should be used that season.

Freezing the Seeds

Freezing seeds will put the embryo into suspended animation reducing its need to consume the sugars that are encased in the seed.  This increases it’s storage life immensely.  If the seeds are frozen, they should sit at room temperature for a few days before they are planted.  This is the preferred method of seed storage by leading farmers and agriculturalists. 

Refrigerating the Seeds

Storing seeds in the refrigerator is another method of prolonging seeds lifespans.  Some put the seeds in a zip loc bag than then place it in a brown bag so that light cannot permiate through to the seeds.  Another method is to use a smaller zip loc bag, add the seeds and close them up.  Get a larger zip loc bag and place a moisture absorbing material such as dry milk or dry rice to the main large zip loc bag and then add the smaller bags containing the seeds.  Use large bubble mailer to store the large zip loc bag into and place it in the upper back of the refrigerator and use rubber bands to keep the bubble mailer sealed. 

Vacuum Sealing Seeds

Many believe that vacuum sealing the seeds is the best course for long term seed storage.  However, some believe this method would harm the seeds due to the absence of the oxygen the seeds need to stay alive.  Vacuum sealing does extend the life of the seeds by keeping out the natural elements such as excessive moisture and oxygen.  If a person lives in a climate where there is high humidity, then this method would be the preferable one.  Storing the seeds in a mylar bag or in a dark container where sunlight and moisture cannot get to it is ideal.

Paper Envelope Storage

Storing seeds in paper envelopes and then storing them in waterproof containers with gasketed lids or in mason jars is another preferred storage method.  One can add desiccant (a substance that removes moisture from the air) to ensure the seeds are not exposed to moisture.  Using aluminum coated plastic bags in lieu of the paper envelope can also be used.  The seeds should be stored away from sunlight in a cool, dark area such as a refrigerator or dark room. 

Additional Information:

Seed Storage

Saving Seeds for Longevity

Positioning specific types of plants and trees that wildlife are naturally attracted to around the homestead property would be advantageous for any person looking for food or hunting wild game.  There are many advantages to planting trees that attract wildlife.

• The wildlife that come to feed on these trees and bushes will be nourished by the fruits, but the animals will also fatten up as a result of making the food so available to the animals.  And will make a great prize when hunted down.
• Additionally, if the trees or bushes are planted near a crop, these trees offer a tasty distraction for animals coming to feed on crops.
• Not only do the wild animals look to the trees and bushes for food, they will also use them for shelter and use the twigs and foliage for nest building.
• Most of these trees and bushes provide nourishment for humans as well.  Many of the wild fruits can be used for jellies, jams, fresh juices, types of medicines and tasty snacks.  The nuts from the trees can be ground up into powders and used in baking breads.

Like all types of plant life, it takes time for trees to mature enough to begin bearing fruits.  Some of  these types of trees and bushes can take up to 4-5 years before they begin bearing fruit.  And there are some varieties that take even longer.  Doing proper research on the type of tree or bush that is needed for the property and finding out what zone to plant them in are essential.

Five Trees That Attract Wildlife

Oak Trees-  This tree is one of the most important sources of food for wildlife as it produces acorns that the animals eat. Wild animals will thrive in areas where there is an abundant supply of acorns and will the height of the trees for protection.  Oak trees such as the sawtooth oak, turkey oak, blue jack oak, and the white oak provide food for wild game and wild birds to feed on when food is scare in the Fall.  If this type of tree is around, animals such as duck, wild goose, squirrel, opossum, raccoon, wild boar, and deer will be there.  The sawtooth oak tree is the fastest tree  in producing acorns.  In five years, the tree will be mature enough to begin bearing it’s fruit.

Nut Trees- Nut trees such as the chestnut tree, chinquapin tree, hickory tree and pecan tree are known for attracting wildlife, especially squirrels, birds, boars, deer and sometimes bears.  The nuts from these trees can also be used for human consumption.  In fact, American Indians would grind the chestnuts and hickory nuts into a powder and used it to make breads.   Deer use the thick canopy of pecan trees as shelter and can regularly be seen underneath these trees even in early spring, feeding on late maturing nuts.

Wild Fruit Trees- Having wild fruit trees in abundance not only provide edible food for humans and animals, but they also attract needed pollinators such as bees and hummingbirds.  The crab apple tree, mayhaw tree, mulberry tree, pear tree, persimmon tree and plum tree offer food for animals such as the deer, quail, goose, pheasant, and turkey.   Most of the fruit from these trees can make tasty jams, jellies, and fillings for pies.  Plum trees have a tendency to produce fruit faster than the others.  The plum tree will bear it’s fruit in 4-5 years.  Planting a persimmon tree will ensure that the bucks and does will be present for the fruits.  Mayhaw fruits are also great for making mayhaw jelly.  Some believe this is the best type of jelly that can be made.

Wild Berry Bushes- Berry bushes such as blueberry, strawberry, elderberry and blackberry are not only humans favorite types of berries, they are the wildlife’s favorite as well.  Normally, wildlife hunters plant strawberry bushes around their hunting zones to attract whitetail deer who love to eat the leaves.  In fact, the deer love these leaves so much they will strip the leaves off the bushes in the fall during hunting season.  Deer prefer the leaves of the strawberry bush over corn or any other food, for that matter.  The wild strawberry bush is relished by waterfowl, quail, turkey, ruffed grouse, rabbit, deer, bear, raccoon, squirrel and fox.  Turkey and other types of wild fowl will gather around the bushes when the strawberry fruit begin to ripen.  Blackberry thickets are another good berry plant to have around the property for attracting wildlife.  Ground nesting birds, such as quail often use the thorny blackberry thickets as nesting areas.

Wild Grapes – If  wild grapes is on the property, wild life will be drawn to the sweet fragrance this fruit gives off and will go the distance to eat some.  Quail especially love muscadine grapes.  This wild grape grows so many fruits that there would be enough for human consumption and plenty left over for deer, quail, opossum, raccoons and song birds.  When the grapes ripen, quail will migrate in large masses to feed on the fruit.  When planting grapevines for wildlife feeding, one could also interplant other native fruit tree varieties such as plum trees, and persimmon trees.  The grape vines will intertwine with these fruit trees and create a private screening effect for the animals to come and feed.  This privacy will make all deer, turkey and quail feel safe to feed.

Trees can provide more than just shade for homes.  Finding the right kind of trees will keep wildlife returning throughout the year in search for food.  Having a readily available food for wild game to feed on in the fall, winter and spring will keep the wildlife healthy, provide them needed nutrition during the months were food is scarce, and keep them coming back to the property so the hunter does not have venture out to search too far for them.

Related Articles:

Survival Food Series: 25 Survival Seeds You Need For Your Garden

Survival Food Series: What To Eat When There Is No Food

Survival Food Series: Edible Weeds

I have to give a shout out to wild man and naturalist steve brill who has come up with most of this useful information.  Please go and look at his website.  Everyone should know how much food there is out there.  And Steve Brill is one that seems to have all the answers.  The guy even has recipes for wild plants that would be very useful in survival situation.

The most common edible plants are:

Dandelion – The flower, leaves and root of this plant are edible.  This plant has an abundant source of Calcium to aid in bone health and also has properties that help disinfecting lungs.  Vitamin A is also present in this plant which acts as a natural antibiotic.  The leaves, especially are packed full of every vitamin imaginable.  This plant is extremely versatile.  The plant can also be made into a tea to alleviate skin irritations such as athlete’s foot, scratches and some acne .  Collect the root in the late fall to early spring and makes a great addition to soups or by it self.  Dandelion flowers can be eaten raw, sauteed, steamed, fried or used to make wine.  Collect dandelion leaves in the spring when they are most tender and saute them or use in salads or teas.

To Make Dandelion Tea:

Tear six dandelion leaves into a hot cup of water and let it steep 5-10 minutes.

*Any unwanted tea can be used as a natural face wash.

Source – wwww.wildmanstevebrill.com

Chicory – This plant is rich in vitamin A, B, K, E and C, calcium, copper and zinc and phosphorus.  Collecting young plants in March and in November is the best time to harvest.  The flowers are stems can be used in salads.  The root can be eaten (after being boiled) or used as a coffee substitute, if necessary.

To Make Chicory Coffee:

Scrub the Chicory root, chop it up and toast them at 350 degrees for one hour until dark brown, britlle and fragrant.  Grind the root up and mix 1 tsp. of ground roots in one cup of hot water.  The chicory coffee tastes like bitter coffee.

Source – www.wildmanstevebrill.com

Cattails – Cattails shoots provide essential vitamins such as beta carotene, niacin, thiamine, potassium, phosphorus and vitamin C.  Many survival sites view the cattail as one of the most important edible plants to know about.  The shoot of a cattail takes like a combination of a cucumber and a zucchini.  It is advised to harvest plants after a bout of dry weather, so they are easily accessible.  The entire plant (flowers, shoots and pollen) can be harvested, so cut the plant at the base. The best time to harvest and eat these plants is just before spring when plants are young and just beginning to flower. The older they get, the more fibrous they become.  The pollen from cattails provides great energy, nutrition and can also be used as a flour for breads, or breakfast breads such as pancakes and muffins.  Although the pollen does not rise, so it should be mixed with three times as much whole grain flower.  Or sprinkle it on salads, oatmeal or yogurt.

Source – www.wildmanstevebrill.com

Amaranth - Amaranth once ignored and thought as a pestering plant, is now getting the notice it deserves.  Ancient Aztec civilizations thought this plant had superpowers.  This plant is high in fiber, amino acid, essential nutrients,  and proteins and comes in a close second (quinoa comes in first) with the lysine content.  Whole bread can be made from ground amaranth seed.  Substitute 25% of your wheat flour with Amaranth flour.  According to sources, just 150 grams of the grain is all that is required to supply an adult with 100% of the daily requirement of protein.  This plant can be used as a spinach substitute eaten raw or cooked.  The leaves are best collected in the spring.  Amaranth seeds can also be fermented into beer.

Source - www.aaoobfoods.com

Milkweed – This versatile and useful plant has many uses.  Not only does it attract butterflies to feed on it and assist you in the garden.  But you can also collect the milk, eat the silken fibers from inside the immature pods and use the milkweed fluff as a stuffing for coats or blankets.  Milkweed stalks have a fibrous material that can be used as twine for sewing.  In more ancient civilizations, Milkweed was eaten as a vegetable.  It’s shoots resemble eating asparagus.  Flower buds can be collected in the spring time for a broccoli alternative.  Flowers can also be boiled and mashed to create a unique sauce.  Additionally, the flower pods can be pickled for winter months.  Milkweed provides a multitude of edible parts from late spring until late summer.

Source – www.wildfoods.info

Related Articles:

Survival Food Series: 25 Survival Seeds You Need For Your Garden

Tree Bark

There are many choices of tree bark that can be eaten.  In fact, the Native Americans used certain tree barks as dietary supplements.  Some of the most popular edible choices would be aspen, birch, willow, maple, and pine trees which are very common in cities and forests alike.  In an article at www.survivaltopics.com, ”the Eastern White Pine tree  is high in vitamin C .  Consuming pine needles or brewing pine needle tea is a great preventative and cure for scurvy caused by lack of vitamin C in the diet.”  Subsequently, gathering pine cones and roasting them over the fire, will draw out the seeds inside the cones which can be eaten. These are very tasty and again rich in Vitamins and nutrients. You can also use the cooked seeds to grind into meal for flours.

In an article from www.essortment.com,  other parts of the tree offer nutrition as well.  The oak trees fruit (the acorn), has been used by American Indians for soup and pudding.  The nutmeat inside should taste slightly bitter or even sweet.  If the taste is unpleasantly bitter you can remove the taste by roasting.  If it is so bitter you can’t stand it, you will have to leach out the tannic acid.  This is a long complicated process in which you use fresh water for soaking at least overnight.  Also, the oak leaves (if pests are not on it) are edible raw.  The article also discusses that the maple trees will provide year around food guaranteed.  The seeds are edible raw or roasted and can be pounded into flour.  The sap can be obtained in early spring by drilling a hole in the tree.  This thin sweet sap is filled with nutrients and is moisture giving.

For the choicest strips of bark, be sure to go for the nutritious, tender inner layer known as the cambium. (Eating the outer bark would be no more pleasant than chomping into your bookshelf.) If some resin or gum oozes out as you pry off the main course, be sure to lap it up for quick energy.

Cooking Methods:

• Raw.  Shred finely and chew thoroughly.
• Slice it into strips and boil it to make a rustic pasta.  Top with sap, dandelion greens, or insect parts (see entry #2).  Alternatively, you can add the noodles to a stew.
• Dry and grind into flour.  The ground bark is pretty versatile and can be mixed with water into a breakfast gruel, baked into bread, added to soup for extra body, or even guzzled straight like Pixy Stix.

Source – www.mentalflossblog.com

Insects

Our earliest ancestors dined on insects.  And, for some countries, it is considered a delicacy.  There are suggestions that our earliest ancestor’s diet were mainly from eating insects.  The reason why humans evolved and survived was because  of their limitless diet and willingness to eat anything.  And as unappealing as the thought of eating insects are, they are a huge source of protein and a great food for survival.

According to the Special Forces Survival Guide:

• Attract insects at night with a light.
• Find crawling insects under stones.
• Termites, locusts and the larvae of ants make good eating.  Brush them from their undersides of stones and place them into a container of water.  The larvae will float to the top.

In an article from mental floss, it was suggested:

• Avoid brightly colored bugs which have a tendency to be poisonous.
• Always remove any shells, wings or other textural offenses.
• Cook the insects before eating, to kill off parasites.

Here are a few of the more traditional cooking methods:

Crickets and grasshoppers: First, pluck off the barbed legs, because they can chafe your digestive tract. Then, roast the body for a snack that’s both crunchy and nutritious.
Ants: Boil for 6 minutes to neutralize the formic acid of the stingers. After that, inhale them by the handful.
Caterpillars: They can give you a mouthful of tiny hairs, like licking a kiwi, so bite off the heads and then squeeze the insides into a pot. Boil and serve warm.
Worms: The dirt from the insides must be removed before they can be eaten. This can be done by starving them for one day, or squeezing out the dirt by hand.

Source – www.mentalflossblog.com

It is advised to stear clear of centipedes, scorpions and caterpillars.

Grass

Chewing on grass is a great way to get some added nutrients into a starving body.  Do not eat the grass.  Just chew on it to get the juices out and spit it out.

Leather

Some of the early colonists of America survived solely by eating their leather clothing.  Food is food, and when it is not available, anything is up for being eaten.

How To Prepare:

• Before cooking, rinse and dice the (preferably undyed) leather.
• Tenderize the pieces of leather by pounding it between stones.
• Boil in water until tender to make a soup.
• Add seasonings such as dried worms and nettles. (optional)
• Leather can also be roasted to make chips.

Source – www.mentalflossblog.com

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Anyone with allergies know how degraded they feel after they have a flare up.  Wheat allergies are among the top 8 food allergens that people suffer from in the United States.  The allergy is mainly due to the gluten.  Preppers with this allergy are looking at different sources to grains to get around this problem.

Wheat Alternatives

Most wheat alternatives are gluten free with the exception of barley and rye.  The list below are both wheat and gluten free.  Note: flours that do not have gluten will cause breads not to rise.  Unleavened breads can still be made.

• Arrowroot Flour- This type of flour is ground from the root of the Arrowroot plant.  It is tasteless and ideal to use as a thickener.
• Brown Rice Flour – Brown rice flour has a higher nutritional base compared to white rice flour.  It is much heavier in comparison to white rice flour.  And is suggested not to buy this in bulk as it is better used when it is fresh.
• Buckwheat Flour – The small seeds of the rhubarb plant are ground to make this flour type.  It has a strong nutty flavor that tends to overpower itself in the recipes. 
• Corn Flour – Corn is ground into a very fine powder. It has a bland taste and is therefore good to use for multiple recipes.
• Corn Meal – Cornmeal is much heavier and courser than corn flour. 
• Nut Meals – Such as almonds, hazelnuts or walnuts can provide rich flavor as well as a good flour substitute for cookies and cakes.  Their shelf life is brief and should be stored correctly.  Most nut meals require a bonding agent such as eggs.  Note: chestnut flour has a longer shelf life.
• Potato Flour – potato flour is not potato starch flour.  It does have a stronger flavor compared to other wheat alternatives.  Due to the heaviness, a little can go a long way.  The shelf life for this type of flour is not very long, so long term storage could be a problem. 
• Potato Starch Powder – This has a lighter potato flavor which is hardly detectable in recipes.  This type of flour keeps very well.
• Quinoa Flour – “The Mother Seed” as the Incas call this has a large variety of vitamins and is high in protein.  Quinoa flour is not readily available in many stores, so locating this could pose a problem. 
• Soy Flour – This flour is a fine powder ground from soy beans.  It adds a pleasant texture to different recipes and is also high in protein and a good vitamin source.
• Tampioca Flour - Tapioca flour adds chewiness to baking and is a good thickening agency.  It also stores well.
• White Rice Flour -  this type flour does not have a high nutritional value.  The taste is bland and ideal for recipes that require light texture.  The shelf life is adequate as long as it is stored properly.

Source – http://www.wheat-free.org/wheat-free-flour.html

When Using Alternatives to Wheat Keep this In Mind

In the blog  Preparedenss Brings Peace, there were pre-measurements of these substitutes listed.  

Try substituting 1 cup wheat flour with one of the following:

Barley 1-1/4 cups
Oat 1-1/3 cups
Rice 3/4 cup
Soy 1-1/3 cups
Corn 1 cup
Potato 3/4 cup
Rye 1-1/3 cups
Tapioca 1 cup

Potato and soy flours are best used in combination with other flours. They have a strong flavor and soy flour has a darker coloring. Rice flour gives a distinctively grainy texture to baked products. Rye flour is frequently used although it has a dark color and distinctive flavor. Barley, oat, and rye flours all contain slight amounts of gluten. Other grains are available that do not. Here are some suggestions:

Gluten-Free Flour Mix: 1 part white rice flour, 1 part corn starch, 1 part tapioca flour, 1/2 part white bean flour.

Rice Flour Mix: 3 cups brown rice flour, 1-1/4 cups potato starch or cornstarch, 3/4 cup tapioca flour.

Bean Flour Mix: 1-2/3 cups garbanzo/fava bean flour, 2 cups potato starch or cornstarch, 2/3 cup tapioca flour, 2/3 cup sorghum flour. Mix all ingredients together, use in place of wheat flour.”

 Allergies to wheat products dos not need to stop a person from prepping.  There are alternatives available.  These alternatives may not have to same consistency that wheat products have, but most do the job nicely.