Wild Edibles in the Appalachian Region
Last week, the Grow Wise program had the opportunity to go on a wild edibles tour led by ANR extension agent Phil Meeks. The tour took place at High Knob, and we discussed nearly twenty edible plants in a small area because of the region’s vast biodiversity. For this post, I’ll talk about just a few of the edible plants we went over.
Pignut Hickory is a tree that produces nuts that have its namesake pig shape. These nuts can be pressed down to produce an oil which can be used similarly to olive oil. The nuts can also be candied and even crushed into flour.
Black Willow was historically used for its medicinal properties. Its bark was used as a pain reliever similar to aspirin for centuries. The bark from the black willow could be made into teas or chewed on directly for its effects.
Sugar Maple is a very popular tree to make maple syrup from. As its name suggests, sap from Sugar Maple trees is much sweeter than other varieties of maples, making it a popular tree to tap in the Appalachian region.
Autumn Olive is considered invasive, although it was initially brought here intentionally to help battle deforestation. Its bright red berries are a food supply for many wildlife and safe for humans as well. They have a tart flavor and are high in vitamin c.
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