Backpacker – September 2019

SEPTEMBER/OCTOBER 2019

44 BACKPACKER.COM

PH

O

TO

S^

BY

IS

TO

CK

.C

O

M

(^4

)

FLAVORFUL FLORA

Chow down on these edible plants, all found across the U.S. By B r ian a Wiles , auth o r of Mountain States Foraging and owner

of Rooted Apothecary , and Kat Mackinnon, RH (AHG), Botany Program Director at the Colorado School of Clinical Herbalism

Skill Set
TRAIL CRAFT

American Plum (Prunus americana)

WHERE This scraggly tree can be found at lower elevations

( below 7,000 feet) across the continent in canyons, hillsides,

and along roadsides. Look for them near water sources such as

rivers and creeks. 

HARVEST Fruits in late August. The tart and sweet plum can

be eaten straight off the branch as a snack, cooked in campfire

dessert crumbles, or made into fruit leathers, sweet and sour

sauces, or jellies. 

Cattail (Typha)

WHERE Look for them in wetlands, swamps, and riverbanks.

HARVEST Eat different parts year-round. The underground

stems (rhizomes), shoots, immature f lower spikes, and pollen

of the cattail are edible. The starchy-sweet rhizomes can be

gathered in the fall through early spring, the green bean-like

shoots are best in spring, and the f lower spikes and pollen can

be harvested in early summer. Above-ground parts can be used

in soups, stir fries, or stea med.

Pine (Pinus)

WHERE Various species of this conifer can be found growing

in well-drained soil throughout North America.

HARVEST Year-round. The needles, bark, seeds, and cones of

all pine species are edible. A tangy tea can be made by infusing

the needles in hot water (they’re too fibrous to eat more than a

few raw). The male cones (smaller than females and best when

immature), seeds produced by mature female cones, and white

inner bark can all be eaten as a trailside nibble.

Wild Grape (Vitis)

WHERE Look near the banks of streams and in moist soil.

HARVEST The fruits usually ripen in late summer to early

fall, but the sweet, tart bounty can sometimes be found hang-

ing from 10- to 60-foot vines into the winter months (if birds

don’t get them first). Bake into a backcountry pie or simply

enjoy a mid-hike treat. In the spring, add the new growth of the

slightly coiled tendrils to sa lads for a satisf y ingly fresh a nd

sour crunch.

Got the plant ID bug? Sign up for our Identifying Wild Plants course at backpacker.com/wildplants.