When SHTF, you can even forage wild edibles like clover and dandelion if you need more food for your stockpile. (h/t to SurvivalLife.com)
The weeds detailed in the list below can be found right in your yard, near your driveway, beside roads, or in the woods near your property.
Before you start foraging, read up on common herbs and weeds to make sure you can properly identify wild edibles. Some of them may look like poisonous plants or those that are potentially dangerous to ingest.
You also need the right foraging equipment to protect yourself.
Now that you know what you need to do, here are five weeds you should be on the lookout for.
Dandelion roots look a little like carrots and you can low-temperature bake them to dry them. Dried dandelion root can be ground and percolated to make a beverage similar to coffee or tea. (Related: Forager favorites: How to make dandelion tea, salad and jelly.)
You can probably find red clover in your backyard. Harvest red clover blooms at least one to two weeks after they bloom. If you want the blossoms to stay red, harvest them while they still have dew.
You can turn red clover into tea, a salve, a tincture or a poultice.
It can also be turned into flour. Use a hand mill to grind the dried flower heads and seeds to make flour.
If you plan on eating red clover flowers and leaves, boil them for around 10 minutes to make them easier to digest. The leaves and flowers are a good source of protein.
Thistle is an edible weed eat that can be found where your yard meets a field or along nearby roadsides.
The new or young leaves can be eaten once the spines are removed. Use the leaves in salads or cook them similar to collard or mustard greens.
Thistle is a biennial plant and in its first year, it has no stem. In this first year of growth, thistle roots can be eaten either raw or cooked.
Early stems of the plant in its second year can be eaten raw or cooked after removing the outer skin.
Thistle roots can be eaten raw or cooked as a table vegetable. You can use thistle roots as an alternative to turnips. Additionally, thistle roots can be dried and ground into flour. The flour can be used as an extender in soups or stews.
Raw roots toasted in an oven at low heat will produce syrup. Thistle syrup has a slightly bitter taste and a caramelized color and you can use it as a sugar substitute.
Pickle peeled and boiled roots in brine or soak them in a cinnamon-flavored, cane sugar syrup to make a sweetmeat that can be served as a side dish.
Wild lettuce produces milky white sap when you break the plant's stems. A tall leafy plant, wild lettuce leaves look similar to the leaves of dandelions.
Young wild lettuce leaves can be eaten, but you need to boil them for at least five minutes. Once done, drain and replace the water then boil the leaves again for another five minutes.
If the wild lettuce leaves are still too bitter after being boiled twice, add other salad greens to reduce the bitterness.
Wild lettuce leaves can also be used to make herbal tea. Note that wild lettuce leaf tea has a strong flavor and you may want to sweeten it naturally or dilute it with other juices to get rid of the "dirt and grass" flavor.
Wild onion leaves can be chopped and added to salads or cooked dishes. The onion bulb can be pulled or dug out of the ground and used like regular onions to season dishes.
The entire plant is edible raw or cooked. Use wild onions in salads or as a seasoning, green, soup base. You can also pickle wild onions using red bay leaves, peppergrass seeds and some vinegar.
When SHTF, forage for wild edibles like dandelion, thistle and wild onions if you need more supplies for your food stockpile.