SUPP UP. Self-Reliance Articles

In part 2 I covered how to identify edible plants and how to identify which ones to avoid. For the final installment of this quick guide I’ll cover the best way to gather edible plants.

It’s easy to go out and just pick edible plants, but it’s safer, better, and more efficient knowing how to gather them logically and systematically.

First thing’s first – always take some type of storage container on foraging trips. This could be something as simple as a brown paper bag, cloth folded into a little travel sack, large palm tree leaves sewn together or a birch bark box. You may wonder why a plastic container can’t just do the job instead; the storage methods mentioned above are better as they prevent your foraged plants from being crushed. Crushed plants = shorter shelf life.

Now for the best ways to gather by type.

Fruits and Nuts. Go for larger plants here. Only choose fully colored, ripe fruits. Berries that are green and hard can’t be digested even if cooked. Several fruits, particularly those in tropical regions, have bitter and tough skins – you’ll want to peel them. Nuts found lying at the base of a tree signal they’re ready to eat; other nuts can be shaken down if the tree is small enough, and other still you can knock down with a stick.

Fungi. Go for medium sized here. They’re easier to identify and there’s less chance of insect damage. DO NOT EAT UNLESS POSITIVELY IDENTIFIED AS SAFE. Pick the entire fungus. If you leave the stem behind on the ground, it’ll make it harder for you to identify the type of fungi you’ve gathered. Always keep fungi separated when foraging and storing – in the event you accidentally pick a poisonous one, this helps prevent it from contaminating the other food.

Leaves and Stems. Look for young growth – this means more of a pale green. These will be more tender and tastier. It’s easy to tell when leaves and stems are older as they’ll be tougher and more bitter. Clip leaves near the stem, don’t tear. Leaves that are torn off can easily become damaged, meaning more prone to wilt and have a shorter shelf life before you can cook with them.

Roots and Tubers. Like fruits and nuts, again go for larger plants here. Some will be difficult to uproot, so to avoid this, dig around the plant to loosen it first, then pry them out slowly with a stick, preferably sharpened.

Seeds and Grains. WARNING: As I mentioned in part 2, some seeds and grains contain fatal poisons. Tasting won’t do much harm but DO NOT SWALLOW. Do the edibility test, toss any seed/grain that’s bitter, unpalatable, or with a burning, hot taste – unless you’ve been able to positively identify it as a spice or pepper.

In saying that, the heads of some grain plants may have black spurs instead of normal grains/seeds. These are known as ergot and carry ergot poisoning. Ergot is a disease, fungal in nature, that turns the grain into large, black, bean-type masses. It’s a hallucinogen source and is poisonous, sometimes fatal. If you come across this, THROW AWAY THE ENTIRE HEAD.

That’s about all there is to it. In future I’ll write some articles on specific types of edible plants you can find when foraging, including what they look like, how they taste, and how they’re best eaten. I’ll also share some info on poisonous plans (what the look like etc).

Interested in sharing a self-reliance article as a member of SUPP UP. Social? Let me know and I’ll consider it for publishing! Contact me on Moderator@supp-up.social.

Until next time…

- Sol

Stop doing guesswork, start making self-reliance easier.

Self-Reliance #2: Edible Plants Part 2 is an article from SUPP UP. Social.

SUPP UP. Social is a spin-off from the main SUPP UP. Blog. While the blog focuses on nutrition, workouts, and recipes, this server focuses wholly on self-reliance and offers a space for people to join a like-minded community.

SUPP UP. Social is funded by my limited company SUPP UP. started in 2017, so the more users support the SUPP UP. store, the bigger the server can grow.

In part 1 you learned how to test edible plants – now it’s time to learn how to identify them. Look out for part 3 (the final installment to this quick guide) of the best way to gather edible plants shortly after this article.

How to Identify Edible Plants.

As there are over 300,000 edible plants worldwide, it would be impossible to list them all here let alone provide images. Adding to that, it’d take a specialist in botany to identify more than a few edible plants in all corners of the world.

Your best bet is to become familiarized with a handful of plants that can be found most times throughout the year and in most seasons. Learning a few of these can boost your ability to become self-reliant in the event you don’t have access to a grocery store, your garden has been destroyed, or you just want to develop your foraging skills.

In temperate areas, you can find the following:

• Burdocks
• Dandelions
• Docks
• Fruit bearing plants
• Nettles
• Plantains
• Thistles

On coasts, you can find the following:

• Kelps
• Lavers

In tropical and sub-tropical areas, you can find:

• Bamboo
• Palms
• Wild Figs

In arid and desert areas, you can find:

• Acacias (except for in North and South America)
• Baobabs
• Mescal
• Prickly Pear

In Polar areas, you can find:

• Lichens (north and south)
• Spruces (north)
• Willows (north)
• In summer in north as for temperate areas

Key Identification Aids.

Location. Plants only grow in suitable conditions, so if you’re familiar with what habitats they prefer, plus their preferred geographical distribution, your likelihood of finding them quickly increases.

Shape and Size. Take note of an edible plant’s size and shape. Is it branched and bushy, or only has one / a few stems? Is it woody and tall like a shrub, or a tree?

Fruits and Seeds. Take note of size, shape, color, whether they grow in singles or clusters, in capsules or pods. Are they fleshy, hard and cased like a nut, or small and tough like a seed?

Flowers. These will be seasonal, but if you spot them, take note of their size, shape, color, and [like fruits and seeds] if they’re clustered or single, and where they are on the plant.

Leaves. Are the leaves uniform in color? Large or small? Rounded or strap-like, spear shaped? Do they have lobed or toothed edges? Made up of several leaflets?

Roots. Looking at roots rarely [if at all] help with identifying edible plants, unless they’re very unusual.

Type of Plants to Avoid.

This is a crucial section to read, so pay attention. The biggest thing to look out for when foraging for edible plants is poison. There are two common poisons found in plants and luckily, they’re easy to detect. These are:

1. Oxalic Acid, whose salts i.e. oxalates are found naturally in some plants. For example, Wood Sorrel (oxalis acetosella) and Wild Rhubarb (found mostly in the leaves). You can recognize this by its dry, sharp, burning or stinging sensation when it gets on your tongue or skin. THROW AWAY all plants which have this present.

2. Hydrocyanic Acid, aka Prussic Acid, smells and tastes like bitter almonds or peaches. A prime example is Cherry Laurel (prunus laurocerasus), which has laurel like leaves and contains a closely allied poison. Crush the leaves to release the smell, and remember it well – then THROW AWAY all edible plants that have this smell.

AVOID THE BELOW AT ALL COSTS:

• Do not eat any plant with a milky sap, unless identified as absolutely safe, for example dandelion.
• Do not eat any fruit which is divided into five segments, unless it’s been positively identified as a safe species.
• Do not eat any leaves that are old or wilted. Some plants and trees develop deadly hydrocyanic acid when they begin to wilt – this includes blackberry, cherry, peach, plum, and raspberry. You can, however, safely eat these leaves when they’re young, dry, and fresh.
• Do not eat red plants, unless identified positively, especially in tropical areas. Anything flashy or ostentatious is nature’s way of giving you a warning. Wild Rhubarb’s red straked stalk is edible, but its leaf is poisonous. Hemlock has reddish-purple splotches on its stem.
• Do not eat plants and grasses that have tiny barbs on their leaves and stems. You can easily identify this with a magnifying glass – the barbs will appear as hooks instead of straight hairs, and they’ll irritate your digestive tract and mouth.
• Do not eat mature bracken aka pteridium aguilinium. It obliterates vitamin B in the body, causing an odd blood condition which can result in death. ONLY eat tightly coiled “fiddle heads”. All of the 250 varieties of north temperate ferns are edible when they’re young, but some are too bitter to be palatable and edible. Ensure you break off the tips for as low (yes, low, not long) as they stay tender, closing your hand over the stalk and drawing the frond through to remove the “wool”. The U.S. Forest Service has an excellent explanation of fiddle heads and fronds here.

In the third and final installment of Self-Reliance #2: Edible Plants, I’ll cover how to gather edible plants safely and systematically. Stay tuned.

Interested in sharing a self-reliance article as a member of SUPP UP. Social? Let me know and I’ll consider it for publishing! Contact me on Moderator@supp-up.social.

Until next time…

- Sol

Stop doing guesswork, start making self-reliance easier.

Self-Reliance #2: Edible Plants Part 2 is an article from SUPP UP. Social.

SUPP UP. Social is a spin-off from the main SUPP UP. Blog. While the blog focuses on nutrition, workouts, and recipes, this server focuses wholly on self-reliance and offers a space for people to join a like-minded community.

SUPP UP. Social is funded by my limited company SUPP UP. started in 2017, so the more users support the SUPP UP. store, the bigger the server can grow.

Your grocery store isn’t and shouldn’t be your only source of food. Neither should your garden. This is for two reasons – the biggest and most obvious being food restrictions. COVID 2020 was a prime example of this.

The second reason is linked to your own personal garden – if it becomes compromised in any way e.g. it gets damaged or raided by wildlife or some time of soil contamination, you’re out of luck.

Foraging is an old but forgotten skill to have. One of our community members, Here’s a guest contribution from one of our SUPP UP. Social community members, Fun foodie Forager & More made a good point of this in their guest contribution article. There are many places across the world where edible vegetation can be found – whether it’s poisonous or not is a different story.

There are an estimated 300,000 edible plants in the world. The main skill you need in order to make good use of them is to know where to find them and which is which. While some may be edible, they have very little nutritional value, so it’s important to learn which are the most nutrient dense. You also need to consider those which are widespread and available throughout the year, and those which are seasonal.

Next is identifying which are poisonous so you can avoid them altogether.

Plants are rich with minerals and essential vitamins, and contain carbohydrates and [while not as much as meat-based products] protein. Adding to that, they’re fibrous to keep your gut in check, and some plants will contain fats to aid in digestion and absorption of vitamins and minerals.

Word to the wise: if you’ve never eaten any one type of plant before, you’ll need to start small. Don’t eat large amounts at any one time. Start by testing a fresh plant adding it to some soups or stews – this will build up your intake, allowing your body to become used to the new food, meaning your body is less likely to reject it.

I should also add that just because another mammal, bird, or insect has eaten a plant, this does not mean you should assume it’s also suitable for the human palate.

Always Test New Plants.

When you try out potential edible plants, always ensure you do the following:

1. Only one person testing per plant.

2. Don’t take shortcuts – do testing to completion on a new plant.

3. When in doubt, avoid a plant.

4. If you have stomach trouble, you can settle it by drinking lots of hot water to flush the system, waiting until the stomach pain passes. If it’s really painful, self-induce vomiting by putting your finger to the back of your throat and moving your finger against it. Alternatively, swallow charcoal powder with some water – charcoal is a powerful aid that induces vomiting and known for absorbing some toxins from the body.

5. Chewing mint after will settle your digestive system, and white wood ash mixed into a paste with some water will relieve your stomach pain.

How to Test Edible Plants.

1. Inspect. Attempt to identify the plant. Make sure it’s not worm-eaten or slimy. This indicates it’s no longer useful, with little nutritional value. Some old plants will change their chemical content, becoming toxic.

2. Smell. Crush a small amount of the plant. If it smells like bitter almonds or peaches, THROW IT AWAY.

3. Skin Irritation. Squeeze or rub slightly some of the plant juice onto a sensitive part of your body – for example, under your arm between the armpit and elbow. If you develop a rash, swelling, or any kind of discomfort, THROW IT AWAY and AVOID that plant in future.

4. Mouth, Tongue, Lips. Alternatively, if you experience no irritation on your skin, now it’s time to test in the following order, moving on to the next only after a 5 second wait period to ensure there’s no adverse reactions:

• Place a small amount of the plant on your lips.
• Then a small amount in the corner of your mouth.
• A small portion on the tip of your tongue.
• Then a small portion under your tongue.
• Finally, chew a small portion.
• During any of the above, if you feel any discomfort i.e. soreness in your throat, stinging, burning, or irritation…THROW IT AWAY and AVOID in future.

1. Swallow. If you’re still fine after the above, swallow a small amount of the plant and WAIT for 5 hours. During this time, don’t eat or drink anything else.

2. Eating. If after 5 hours you haven’t had any of the following reactions – nausea, mouth soreness, repeated burping, stomach pains, vomiting, griping pains in the lower abdomen or any other symptoms of discomfort – you may consider the plant to be safe. Add it to a list of safe plants, capturing an image / drawing an illustration of it if need be.

In the next post, we’ll cover Part 2 of Edible Plants. Stay tuned.

Interested in sharing a self-reliance article as a member of SUPP UP. Social? Let me know and I’ll consider it for publishing! Contact me on Moderator@supp-up.social.

Until next time…

- Sol

Stop doing guesswork, start making self-reliance easier.

Self-Reliance #2: Edible Plants Part 1 is an article from SUPP UP. Social.

SUPP UP. Social is a spin-off from the main SUPP UP. Blog. While the blog focuses on nutrition, workouts, and recipes, this server focuses wholly on self-reliance and offers a space for people to join a like-minded community.

SUPP UP. Social is funded by my limited company SUPP UP. started in 2017, so the more users support the SUPP UP. store, the bigger the server can grow.

Here’s a guest contribution from one of our SUPP UP. Social members, Fun foodie Forager & More.

Fun foodie Forager & More writes:

“Well, it's the 'foodie' aspect that cranks up on a whim to uncover,

discover a new taste or create with ingredients.

Now, the definition(s) foodie according to Cambridge dictionary is:

Foodie refers to one that loves food and very interested in different types of foods.

Then there is this statement posted on The Kitchn.com

“Some think it's a compliment, an acknowledgment of a passionate interested in food.

Others consider it a pejorative, an insult.

A foodie is frivolous and trend-following and not to be taken seriously” (7)

And this statement: -

“Just like everyone with a digital camera thinks they are a

photographer, everyone who likes to eat seems to call themselves a foodie.

I'm sorry, but just because you like to eat, doesn't mean you are a foodie – it probably means you need to go to the gym.

Wow!

I know there are school of thoughts, but geez.

Somewhere out there, must be a balance of energies when it comes to comments which don't take the fun of the word “foodie.”

Wait, now, just wait! May have found what resonates with me by

Oxford Dictionary: -

a person with a particular interest in food; a gourmet.

“He is an avid foodie and successful restaurateur”

Collins Dictionary: -

a person having an enthusiastic interest in the preparation and consumption of fine foods, esp. in restaurants.

And last but. Not least,

Oed.com:-

A person with a particular interest in food; a gourmet.

Sometimes distinguished from ‘gourmet’ as implying a broad interest in all aspects of food procurement and preparations [1980.](https://www.oed.com/dictionary/foodien?tl=true)_

Lining my choices of definitions in order of preference would be  Ode.com and Collins Dictionary.

Outside of all the newbies that may equate or have equated their definition of foodie as non-sexy, depressing, and a darn right non-sensical blub (adj), may not see the beauty in what they call a dis-tasteful foodie abject.

Brace yourselves!

When I looked out yonder, there and behold, in my discovery of research I knew, I just knew there was a story of Light.

This story of Light, for me, is in knowing when women as their authentic, unique selves with fortitude, cut a path of interest in what they love, it shows a certain type of power within. (1)

I’m on the pinnacle of revealing this balance of energies here, moving it away from the not so encouraging articles.

To put forth, front and centre“ its origins of 1980.  “FOODIE” (10)

For some this era may be unbeknownst to them, and others, well, they’ll either, have fond memories of that year known for its’ fashion. The year that inspired power dressing among career driven women. Love it or hate it! ( (1980s in fashion, n.d.)

It’s really a hoot, when I think about it, because ‘Foodie’ also came on the scene by none other than a woman, Gael Greene!  Where in the Metropolitan of New York, this woman who originally did not consider the offer of becoming a Restaurant Critic, gave wake to her new profession, downed in beautiful hats, which was her personal iconic branding.

In many ways, as this is written in 2024. Gael Green’s 40 years as the first Food Critic, “Foodie”, would be seen as a person that had empowered a woman of 1968. (4)

Gael Green gave a sassy, spunky, twist on restaurant reviews, with humor, creating a sense of sensuality, personal flair, unique intrigue and criticism. A type of flamboyance of glamour and prominence, that can ruffle a few feathers (2)

She unveiled, food of chefs, gave recognition to chefs for her readers, that normally few knew. Chefs that created with home-grown, free-range ingredients, wild mushrooms like Chef Alfred Portale (8)

This awareness stretched the cooking imagination with ideas within the everyday home food preparation.

Gael’s articles piqued the curiosity of women, that wanted to experience flavors from regions of the globe, restaurants, both upscale, and smaller establishments. Grocery suppliers, demand for supply expanded and shelves offered variety never known to the likes of New Yorker housewives.

You see, women were responsible for the meals in the home, and even as social media today, shows a populace of more men on YouTube cooking. For those reading, just know this! Men did not easily accept the thought of knowing their peers may have tied an apron to their waist in the home 1968. Unless he was a chef!

It’s today one of the many reasons, the evolution of dining out for families has transversed, from a time where women, as housewives, also stepped into the role of becoming career women in 1980.

This explosion of culinary taste, where doors swung open to those same career women. Women sort the affordability of balance between home cooking to picking an entire fresh cooked meal of their choice. Prepared, packaged and parcelled from their restaurant of convenience. Mothers, conscious of their checkbook even subscribed to writing Gael, on choices of restaurants where a teen may acquire and taste the classic delicacies of food.

Those that had envisioned becoming chefs in America, had found a way to create themselves. If it wasn’t in the kitchen, it was in the literary form, of cookbooks, unions of like-minded, celebrating all things foodie and more. (11)

Gael Green writings introduced many to these faces, that may have stayed a secret or shrouded in a veil for us foodies today.

A 1968 Food Critic as a woman, circumvented the globe and showing many chefs, restaurants and foods, Americans may not ever been exposed. Think on this for a sec. Just maybe, Gael's profession, has impressed  and inspired so many women, that Restaurants galleys, have grown with prospective female chefs of the Industry.

If I may say myself, “Foodie” as described in the context of negativity by the few, have no credence. They have taken, and distorted through a limited lens of perspective, while dis-empowering the very essence of what began in 1980 when the term was originally credited to Gael Green. (5)

Am I a proud “Foodie” by the standards of Gael Green along with the contribution of those American Chefs’ highlighted in the writings of Gael Green. You bet; It’s a compliment, as I create foods, explore the epic global culinary of cultural foods in my preparation.

And if one thinks 1968 did not come without skepticism from some, for a woman who revered courage, glamour and gumption at the helm of her ship, only to be (referenced as a little housewife), well, think again. (6)

Gael used not only her knowledge as a Foodie, Restaurant Critic, author, philanthropist and educator, but built friendships favored or otherwise, where a partnered relationship in the business of food led to feeding the home-bound elderly of New York City. (3) (13)

Gael’s love of food, even as a young girl knew that dinners dining out at Atlantic Garden compared to dinners at home roused within her a journey for more of Atlantic Garden flavors.(12)

That journey with her love of food and the profession as a Restaurant Reviewer collided 1968. Her four-decade profession of gastronomy, whether titillating, or lustreless to the olfactory senses of the tongue tuned and refined her connection to the energy vibrations of foods and its’ relation and connection to the senses. Like the sensory of touch to sex.

In 2022 on Nov 1st, Galen Green at 88 years young transcended, leaving an indelible impression on the restauranteur industry, chefs, people, and families by sharing her stories, life, recipes, journeys and travels

Hell, Gael Green built a legacy, and the word “Foodie” was termed because of her work as a Restaurant Food Critic.  That doesn’t sound like the frivolous trend to me.

So, eat crow those that say and have written such folly pertaining to “Foodie” as frivolous and trend-following and not to be taken seriously.

To quote Sol, “Eat for a Purpose”.

Citations:

(1) (But could she be trusted? How Gael Greene altered the course of restaurant criticism, 2022)

(2) (Gael Greene, Detroit-born New York magazine restaurant critic and humanitarian, has died, n.d.)

(3) (About Gael Greene, n.d.)

(4) (Green, 2019)

(5) (Gael Greene Magazine Collection1968-2008 MSS.392, n.d.)

(6) (Schillinger, 2006)

(7) (Velden, 2011)

(8) (http://insatiable-critic.com/Article.aspx?ID=3319&keyword=Alfred%e2%80%99s+World, 2019)

(9) (Green, Where to Eat in the Millennium, 2000)

(10) (Green, Le Bernardin Beguiles Our Crocodile, 1986)

(11) (Green, Chefs Celebrate a Celebration of How They Created Themselves, 2018)

(12)  (Green, My Life Eating: Coming of Age in Detroit , 2020)

(13) (Oh, 2023)

“Foodies,” Sex, and Chefs. is a guest contributed article by SUPP UP. Social member Fun foodie Forager & More.

Interested in sharing a self-reliance article as a member of SUPP UP. Social? Let me know and I’ll consider it for publishing! Contact me on Moderator@supp-up.social.

SUPP UP. Social is a spin-off from the main SUPP UP. Blog. While the blog focuses on nutrition, workouts, and recipes, this server focuses wholly on self-reliance and offers a space for people to join a like-minded community.

SUPP UP. Social is funded by my limited company SUPP UP. started in 2017, so the more users support the SUPP UP. store, the bigger the server can grow.

The comforts of modern society and medicine can cause us to forget the underrated importance of a personal First-Aid kit.

I think explaining what a good First-Aid kit looks like is a strong starting point for my first self-reliance article on SUPP UP. Social.

I like to keep one of these at home, two in each of my vehicles (one in the main area of the vehicle and another in the trunk), and one in a basic emergency kit. If you have any elderly or vulnerable family, I recommend putting one together for them as well.

Spare yourself the expense of buying a fancy bag. A simple rip away med bag will do just fine – it’s small enough to tuck under your driver’s seat, bathroom storage, or in any decent size backpack without being obtrusive. Though small, these bags can pack away plenty and you can tailor the contents of your med bag how you want. Get one that isn’t black, so it’s easy to spot/direct someone to in case of an emergency.

For starters, here are some core items include in it:

1. Painkillers of your choice

2. Caffeine tablets (handy if you have a long haul drive and don’t want to stop for coffee)

3. Disposable surgical gloves (x2 pairs)

4. Medical face masks

5. Medical Scissors / Trauma Shears

6. Tweezers

7. Eyedropper (glass is best, works great for irrigating eyes and other uses)

8. Thermometer

9. Safety pins (various sizes)

10. Pen light (with pupil gauge)

11. Matches (quick option for sterilizing needles)

12. Sewing needles (for splinters etc)

13. Mouthpiece for protection when performing CPR

14. Instant Cold Packs

15. Bandages of various sizes (fabric ones are the most durable, but waterproof are also good)

16. Hydrocolloid gel bandages (various sizes)

17. Burn bandages

18. Steri-strips

19. Butterfly bandages

20. Elastic bandages/wraps

21. Hydrogel for cuts

22. 10 cm x 10 cm (5 in x 5 in) gauze pads

23. 2.5 cm (1 in) adhesive tape roll

24. Roll of absorbent cotton

25. Square piece of cloth (you can cut this into 2 triangular pieces to use as a sling or cut into additional straps or bandages)

26. Q-tips / cotton-tipped swabs

27. Eye wash (Optrex works best)

28. Saline Eye Drops

29. Calamine Lotion

30. Iodine (antiseptic solution)

31. Bacitracin Ointment (for scrapes, cuts, wounds involving punctures)

32. Charcoal capsules or powder (helps remove toxins/poisons from the system)

33. Anti-histamines (for allergic reactions)

34. A pocket size first-aid guide to study and refer back to often.

35. In consideration of women, I’d also add to the list a couple of sanitary items – tampons, pads, wet wipes, etc.

It may seem like a long list but those who are familiar know these items will easily fit into your med bag.

For any of the liquids (iodine, hydrogen peroxide, etc) I like to use 10 ml and 30 ml plastic squeeze dropper bottles and label them accordingly. They provide enough without bulking the bag out too much.

Interested in sharing a self-reliance article as a member of SUPP UP. Social? Let me know and I’ll consider it for publishing! Contact me on Moderator@supp-up.social.

Until next time…

- Sol

Stop doing guesswork, start making self-reliance easier.

Self-Reliance #1: The Essential First-Aid Kit is an article from SUPP UP. Social.

SUPP UP. Social is a spin-off from the main SUPP UP. Blog. While the blog focuses on nutrition, workouts, and recipes, this server focuses wholly on self-reliance and offers a space for people to join a like-minded community.

SUPP UP. Social is funded by my limited company SUPP UP. started in 2017, so the more users support the SUPP UP. store, the bigger the server can grow.

Now you can follow this blog from Mastodon and other federated platforms! Just search for @Sol@articles.supp-up.social to start getting my posts on all thing self-reliance – hunting, fishing, herbology, survivalism, and more. You can also join the SUPP UP. server to meet other like-minded self-reliant people and follow me there by searching @sol@supp-up.social

See you there.