LIST OF EDIBLE ROOTS

LIST OF EDIBLE ROOTS: HOW TO PREPARE COMESTIBLE PLANTS: NOTE I HAVE NOT TRIED THESE JUST A FILE I DOWN LOADED USE AT YOUR OWN RISK !!!!! If you soak, boil, cook...See more » LIST OF EDIBLE ROOTS: HOW TO PREPARE COMESTIBLE PLANTS: NOTE I HAVE NOT TRIED THESE JUST A FILE I DOWN LOADED USE AT YOUR OWN RISK !!!!! If you soak, boil, cook or filter your food you get a better taste. Tusk have better taste when filtered: You smash the food and dump boiling water over them through some kind of strainer even your shirt or some clean cloth can be used. PLANTS & LEAVES WARNING: The colour RED associated with a plant in Tropical or Sub- Tropical areas can be regarded as a DANGER SIGNAL. Any plants that show red in any parts of its growth in its fruits, in its leaves or in its stalks should be regarded with suspicion unless you know for certain that it is absolutely safe. Rhubarb has a red stalk and is good yet the leaves are Deadly when cooked. The tomato belongs to the Solarium family of which is the Deadly Nightshade yet it is quite good. Strawberries or Raspberries are also good, they are found in the Northern hemisphere. SO UNLESS YOUR ARE ABSOLUTELY SURE BETTER NOT TAKE A CHANCE. This is particularly applicable to Tropical Berries and fruits. ANOTHER GENERAL SIGN OF PROBABLE POISON IS ANY FRUIT WHICH IS DIVIDED INTO 5 DIVISIONS. This a generalisation but better cautious than overbold and dead. BEWARE! COLOURED SAP: OF ALL TREES WHICH HAVE A COLOURED SAP, WHITE, RED OR BLACK. Many of these saps are a danger signal and some particularly the white saps can inflict painful burns to skin or if allowed in the eye can cause blindness. Also Beware of the Ground Trefoils particularly those which have little corns or tubers they are OFTEN POISONOUS. WATER FROM PLANTS & VINES: TRY THIS METHOD! (Tropic) On a vine at its highest peak, make a deep cut, then: Cut the vine very close to ground level and let the water run into your mouth or in a container. When the water ceases to run, start all over the same method till the vine runs out. LEAVES EDIBLE: Leaves of many trees and shrubs and ground plants ARE EDIBLE, can easily sustain life. The only test is to taste the leaf. (Tasting alone is safe. DO NOT SWALLOW! NUTS & CEREALS: These keep reasonably well provided they are not allowed to get damp but will keep better if dried. Place them on hot rocks from the fire, turning them frequently until thoroughly dried. They should then be kept in damp-proof containers. SEEDS & NUTS WARNING: A few seeds contain DEADLY POISON and these poisons CAN NOT BE DETECTED BY THE PALATE. In general a bitter, strongly acid or burning hot taste is a sign of poisonous contents. ANY SEED WITH THESE TASTE MUST BE AVOIDED. THE MERE ACT OF TASTING WILL NOT AFFECT YOU. THE POISON MAY BE TASTED BUT NOT SWALLOWED. If tasting then found dangerous just spit it out, there will not be any ill-effect. NUTS & WARNING: They are of course seeds, yet many nuts contain poison. This is ALWAYS detected by the palate and in nearly all instances where it occurs; it can be dissolved by either boiling or soaking in water for 10 to 12 hours. Other nuts such as the Candle Nut a relative of the Tung Nut is a violent purgative. Again by boiling or baking it may render them harmless. Unless you are certain, treat all nuts with suspicion and taste them before eating, if taste indicates no poisons then eat a small quantity. If there is no ill- effects within an hour the nut will be safe. GRAINS & SEEDS: Grains are enclosed in a husk. Dry them thoroughly to allow the grain to crack out. Thresh or trash it with a flail, stick or rock or if the grain is very malleable, rub it between your hands. Shake out on to a flat container and occasionally toss into the air in a breeze (winnowing). The husks (chaff) will blow away leaving the heavier seed behind. ROOTS & TUBERS: MOST OF THE ROOTS & TUBERS ARE SAFE but almost all MUST be boiled or heat treated in some way before they are digestible. The common potato is almost valueless as food unless cooked. ROOTS TIP 2: SOME ARE TOXIC BUT THE TOXINS ARE DESTROYED BY HEAT. ALWAYS cook roots; boiling will make the toughest ones tender. Roast roots are very tasty; but boil them first. Try boiling for 5 minutes then place them in aSee less »