Wazoo Survival Foraging Bandana

Wazoo Survival Foraging Bandana

You can purchase it here!

This bandana was a joint project between Wazoo Survival Gear, Alone star Dr. Nicole Apelion, foraging author Samual Thayer, and me.

#1. Burdock
Scientific name: Arctium minus, Arctium lappa
Abundance: rare
What: young leaves, flower stalks, 1st year root
How: young leaves raw, as tea, stir-fried, or boiled in 2-3 changes of water; peel green skin of plant stalks to reveal inner white core which is eaten raw or cooked; root of 1st-year plants less than 1" in diameter and must be peeled then boiled in two changes of water until tender; roasted roots for coffee
Where: open fields, sunny areas, woods
When: leaves in spring, flower stalks in summer, roots summer and fall
Nutritional Value: Roots contain some minerals, vitamins C & B6, and some calories. Leaves contain many vitamins and phytochemicals
Other uses: you can stick a bunch of the burrs together to make a crown, but that usually ends badly
Dangers: burrs are clingy, do not confuse with toxic Cocklebur (Xanthium pennsylvanicum)

Close-up of Burdock flower and seed bur.


Burdock stem.


Burdock root (partial).


More burdock roots. These are up to 32 inches long.


North American distribution of Burdock, attributed to U. S. Department of Agriculture.




#2. Dandelion
Scientific name: Taraxacum officinale
Abundance: common
What: leaves, flowers, roots
How: young leaves in salad or boiled; flowers are used in wine; roots are roasted to make a coffee substitute or boiled for twenty-thirty minutes before eating
Where: yards, sunny
When: spring, early summer
Nutritional Value: Vitamins A, B, thiamine, riboflavin, minerals, and protein

Single dandelion plant.


A mature dandelion root can be twelve feet long! This one was a little over one foot.


North American distribution of Dandelion, attributed to U. S. Department of Agriculture.



#3 Arrowhead
Scientific Name(s): Maranta spp. and Sagittaria spp.
Abundance: uncommon
What: tubers, young leaves, young flower stalks
How: boiled, roasted
Where: marshes, water
When: tubers all year, best in late fall and early winter; young leaves in early summer; flower stalks well before flower buds have opened.
Nutritional Value: carbohydrates
Dangers: Beware the similar-looking arrow arum, (Peltandra virginica) plant which has an arrowhead-shaped leaf and produces tubers same as Sagittaria species.

Arrowroot tuber (photo courtesy of Samuel Thayer).


Arrowroot plants have many long veins radiating outwards from the center (palmate).


Arrowroot leaf and flower stalk with white flowers and unopened buds.


North American distribution of Arrowhead, attributed to U. S. Department of Agriculture.


#4. Turkey Tail Mushrooms
Scientific Name(s): Trametes versicolor, also called Coriolus versicolor
Abundance: common
What: mushroom
How: tea, tincture
Where: dead trees
When: spring, summer, fall, winter
Nutritional Value: medicinal
Dangers: beware of mimic False Turkey Tail crust mushroom (Stereum ostrea) and Gilled Polypore (Tremetes betulina)

Turkey Tail mushroom clusters. Many different colors are possible.




Turkey Tail mushrooms are barely as thick as a dime.


Turkey Tail mushrooms are connected to the dead wood with a narrow, thin point.






Close-up of top of Turkey Tail mushroom. This one is slightly larger than a US quarter coin.


Close-up of bottom of Turkey Tail mushroom. This one is slightly larger than a US quarter coin.


The mimic False Turkey Tail (Stereum ostrea) grows from a crust rather than a point.
Topside view of False Turkey Tails mushrooms.


Underside view of the "crust" covering most of the dead log.


The underside of mimic Gilled Polypore (Tremetes betulina) has gills rather than pores underneath.


North American distribution of Turkey Tail Mushrooms, attributed to U. S. Department of Agriculture.


#5 Maple
Scientific name: Acer spp.
Abundance: common
What: Inner bark, seeds, leaves, sap
How: Boil inner bark or dry into flour, cook seeds, young leaves raw or cooked, boil sap down to syrup
Where: everywhere
When: anytime
Nutritional value: sugar in sap, protein and carbohydrates in seeds, minerals in leaves, carbohydrates in inner bark.

Maple leaves and almost-mature "helicopter" seeds.


Maple leaves.


Red maple seeds. They are ready in the spring before the tree puts out its leaves.


Unripe Box Elder (also a maple) "helicopters". The seeds will be opposite the "fin". They'll be twice this size, dry, and tan when ripe.


Mature seeds of a Box Elder.


Box Elder compound leaf (top). They have five leaflets.


Tapping sugar maples is best done in late winter when daytime highs are 40-50F but below freezing at night. Texas weather rarely gives such a clear sign so some luck is involved in getting the timing right. Note that it takes boiling down 40 gallons of sap to get one gallon of syrup. Complete directions for making maple syrup and maple sugar are HERE.

North American distribution of Maples, attributed to U. S. Department of Agriculture.


#6 Stinging Nettle
Scientific name: Urtica chamaedryoides, U. dioica, U. urens
Abundance: common
What: leaves and young stems
How: cooked greens, tea
Where: woods, borders, abandoned areas, woods, sunny and shady areas
When: spring, early summer
Nutritional Value: Rich in vitamins A,C,D,K, many minerals, and high in protein.
Dangers: can cause skin irritations, handle while wearing leather gloves. Cook to remove stingers before consuming.

Close-up of stinging nettles (Urtica chamaedryoides).


Patch of stinging nettles (Urtica chamaedryoides).


North American distribution of Stinging Nettles, attributed to U. S. Department of Agriculture.



#8 Wild Violet
Scientific name: Viola species
Abundance: uncommon
What: Leaves, flowers
How: Leaves and flowers raw (great in salads), tea from flowers
Where: small, heart-shaped flowers in shady, moist areas
When: Winter (in Houston), Spring, early summer
Nutritional Value: very rich in vitamin A,C
Nutritional Value: Violets contain the chemical Violine which, in VERY large doses, can cause vomiting and diarrhea.

Wild violet plant.



Close-up of wild violet flower.


North American distribution of Wild Violets, attributed to U. S. Department of Agriculture.



#9 Plantain
Scientific name: Plantago species
Abundance: plentiful
What: leaves, young seed pods
How: raw, steamed
Where: Sunny fields, urban yards
When: Spring
Nutritional Value: minerals, vitamin B
Other uses: Rub mashed leaves on insect bites to relieve pain/itching

Redseed Plantain (Plantago rhodosperma)






Close-up of plantain leaf.




Really big plantains, probably Plantago virginica.




Plantago lanceolate


Close up of Plantago lanceolate flower/seed stalk.


Even closer-up picture of Plantago lanceolate flower/seed head.


Out in West Texas look for Woolly Indianwhesat plantain (Plantago patagonica).






North American distribution of Plantains, attributed to U. S. Department of Agriculture.



#10 Cattails
Scientific name: Typha latifolia
Abundance: common
What: Tubers, shoots, male portion of flower, pollen
How: Tuber starch granules are removed by hand from fibers, young shoots cut from tubers, older stems can be peeled back to get soft, white edible pith, male (top) part of flower steamed before it become fluffy, pollen from male section is shaken into paper bag from flower and use as flour
Where: Shallow water
When: Tubers in winter, shoots in spring/summer, pollen and flowers in spring
Nutritional Value: Young shoots have low amounts of minerals. Pollen is high in protein. Tubers are high in calcium, iron, potassium, and carbohydrates.
Other uses: Fluff is good tinder and insulation, leaves can be woven into baskets and used to thatch huts.
Dangers: Fluff may cause skin irritation. Wash thoroughly before eating parts raw so as to avoid picking up any infectious, water-borne microbes.

Bullrushes/cattails






Close-up of cattail bases.


Cattail rhizome and new shoot at its tip.




Cattail tip, best cooked like asparagus.


Grilling up some cattail rhizome along with brats.


Peel off the outer, charred skin to chew up the starchy core.


A tender shoot.




Flowers (brown top is male portion, green part below male is female section)


Pollen coming from the male portion of the cattail flowerhead.


North American distribution of Cattails, attributed to U. S. Department of Agriculture.


#11 Prickly Pear Cactus
Scientific name: Opunita lindheimeri
Abundance: plentiful
What: fruit (tunas), pads (nopalito), flowers, juice
How: peeled pads can be pickled, fried, made into jerky; fruit can be raw or blended into a smoothy/icee drink; juice from strained fruit can be drunk, made into ice cream, mixed drinks, preserves.
Where: sunny fields
When: fruit-late summer, pads-all year though younger pads taste better.
Nutritional Value: vitamin C, some minerals and omega-3 fatty acid
Dangers: The spines and tiny, fine hairs are very irritating and can even be fatal if lodged in the throat. Burn off the spines/hairs to remove.

Prickly Pear.



Close-up of prickly pear flower.


Ripe fruit.




North American distribution, attributed to U. S. Department of Agriculture.


#12 Willow
Scientific name: Salix spp.
Abundance: plentiful
What: twigs, inner bark
How: tea made from chopped up twigs; inner bark is an emergency food and is eaten raw or dried and ground into flour
Where: woods, water, sunny fields, landscaping
When: twigs highest in salicylic acid in early spring; inner bark any time
Nutritional Value: inner bark contains carbohydrates
Other uses: Willows contain salicylic acid which is a precursor of aspirin.
Dangers: Salicylic acid can cause stomach upset in high doses and trigger Reye's syndrome in young children.

Mature willow tree.


Medium-sized willow tree.


Close-up of leaves.


Willow trunk


Boiled willow bark makes a beautiful, red-colored tea that reduces fevers, pain, and swelling due to its salicin converting to salicylic acid.


North American distribution of Willows, attributed to U. S. Department of Agriculture.



Meet the Creators
Dr. Nicole Apelion
Scientist, mother, educator, researcher, expeditionary leader, safari guide, herbalist and traditional skills instructor. A leader in the field of transformative nature education, Nicole is excited to share her knowledge and expertise of nature connection, indigenous knowledge, natural wellness and survival skills with the world.

Samual Thayer
Renowned author and forager and internationally recognized authority on edible wild plants. His mission is to promote responsible foraging, appreciation and conservation of Nature, and sustainable food production systems.

Dr. Mark "Merriwether" Vorderbruggen
Forager, chemist, author, inventor, adventurer, rogue botanist, husband, and parent!

Wazoo Survival Gear
A couple of NASA engineers designing compact, wearable survival kits that can be worn every day. After all, the only survival kit that works is the one you have with you when you need it. No one wants to feel helpless or hopeless so join the movement and practice self reliance. Be ready for any adventure life offers you.


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Sweetgum

Scientific name: Liquidambar styraciflua
Abundance: plentiful
What: seeds; sap; leaf buds
How: Break apart large seed pods to get to the sweetgum seeds then rub the seeds to free them from their outer shell before eating or grinding into flour; sap can be dried for chewing gum substitute; the young leaf buds raw
Where: woods, urban & suburban landscapes
When: leaf buds in spring; seed pods in fall; sap in spring
Nutritional Value: seeds contain calories and protein
Other uses: leaves can be mashed into a poultice for antibiotic and sting-bite relief
Dangers: stepping on seed pods while barefoot hurts

Medicinal Summary:
Leaves/Bark/Seeds - antimicrobial; antiviral (tisane, tincture)
Sap - anti-cancer; antimicrobial; antiviral; cough suppressant; anti-inflammatory; anti-hyperactivity; anti-convulsant; liver strengthener; wound healer; immune system inflammation suppressant (tisane, tincture)

Leaf Arrangement: Leaves are alternately arranged along the stems.

Leaf Shape: The leaves are star-shaped with five to seven pointed lobes.

Leaf Venation: The venation is palmate.

Leaf Margin: The leaf margin is serrated.

Leaf Color: The upper side of the leaves is glossy green, while the underside may have a paler hue. Leaves turn red in the fall.

Flower Structure: Sweetgum trees produce small, spherical flower clusters, called inflorescences, that are inconspicuous.

Flower Color: The flowers are greenish-yellow and not showy.

Fruit: The fruit is a spiky ball-like capsule.

Seed: Each capsule contains numerous tiny seeds.

Bark: The bark is deeply furrowed and corky, with irregularly shaped ridges. Bark "wings/fins" may appear on younger branches

Hairs: The plant is typically smooth with no significant hairs.

Height: Sweetgum trees can reach heights of 60 to 100 feet or more.

 
Sweetgum leaves

Sweetgum leaf and seed pod in fall.

Sweetgum seed pod

More sweetgum pods


Sweetgum leaf and tree trunk.


Sweetgum bark.

Young branch wings/fins

 

Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.


North American distribution, attributed to U. S. Department of Agriculture.


The green pods contain small, aromatic seeds which, when chewed after a meal, help with digestion. The somewhat sweet sap was allowed to dry some and then used as a chewing gum. In its fresh, liquid form it was used to flavor chewing gum up into the 1920's. The young buds are actually tasty, raw nibble.

The leaves contain natural antibiotics and were used to pack wounds. Crush or masticate (chew) the leaves some first to release these antibiotic compounds. Some of the seeds inside the green, spikey pods contain shikimic acid, which is used to make the active ingredient in the flu-fighting medicine Tamiflu. Tea and alcohol extracts of the crushed seed pods have been traditional flu medicines in several different cultures.

Sweetgum sap has amazing medical properties when dried then made into a tisane (aka tea) or tincture. "V" shaped cuts are made into the trunk and over the next few days the sap is collected. Western science has show this sap contains compounds that function as anti-cancer, antimicrobial, antiviral, cough suppressant, anti-inflammatory, anti-hyperactivity, anti-convulsant, liver strengthener, wound healer, and immune system inflammation suppressant. Be grateful you have a sweetgum in your yard rather than cursing it.


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Texas Dandelion

Scientific Name(s): Pyrrhopappus pauciflorus
Abundance: common
What: root, young leaves
How: root as tea, coffee; leaves as bitter greens
Where: fields, disturbed areas, roadsides
When: spring
Nutritional Value: minerals, vitamins C & A
Dangers: don't mistake for Common Groundsel

Leaf Arrangement: The leaves of Texas dandelion form a basal rosette, which means they grow in a circular arrangement at the base of the plant, close to the ground.

Leaf Shape: The leaves are generally oblong or lanceolate, often with lobes that can be irregular/asymmetrical.

Venation: The venation is pinnate.

Leaf Margin: The margins of the leaves are usually toothed or slightly lobed, giving them a serrated appearance.

Leaf Color: The color of the leaves is typically a medium to dark green, sometimes with a hint of red or purple along the veins or edges.

Flower Structure: Pyrrhopappus pauciflorus produces flower heads at the ends of slender stalks. Each flower head is composed of many small yellow ray and disk florets, resembling a dandelion flower. 

Flower Color: The flowers are bright yellow with a ring of black stalks around the flower's core. Underside of flowers will have several light-tan rays.

Fruits: The fruit is a small, dry, one-seeded achene that is brownish and ridged, often with a tuft of fine hairs (pappus) at the top, aiding in wind dispersal.

Seeds: The seeds are small and oblong, with a pappus (feathery umbrella) that facilitates wind dispersal.

Stems: The flowering stems are erect, hollow, and branched, often reaching heights of 10 to 20 inches. They are typically green and may have fine hairs. Stems branch multiple times.

Hairs: The edges and undersides of leaves have fine hairs, as do the stems.

Height: The plant usually grows to a height of about 12 to 24 inch

Open flower and never-opened flower buds.


Open flower and previously-opened flower.


Close-up of flower. Note the dark stamens.




Back and front of flower, along with flower stem. Note the tan structures.


Base rosette and stem. Note the base leaves lack deep serrations.


Mature leaf.


Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.


North American distribution, attributed to U. S. Department of Agriculture.


As more and more people move into Texas from lesser desirable states the fields of our yellow Texas Dandelion leads to confusion in late spring and early summer. The flower looks like a true dandelion, except for the dabs of brown on the stamens. Closer observation shows multiple flowers and leaves growing off the thick, green stem that grows up to nearly three feet tall. The leaves lack the sharp spearpoint and backwards pointing pointy lobes. These signs should indicate you don't have a true dandelion. But that's okay! You can use the Texas Dandelion the same as true dandelions.

The flowers of Texas Dandelion make an okay tea, perhaps not quite as rich in flavor as true dandelions. Remember to remove the green "collar" from the flower just as you must with true dandelions. You can also make jelly from these flowers which actually tastes pretty dang good.

The leaves of Texas Dandelion are used in the same manner as true dandelion leaves but unfortunately they aren't quite as nutritious. Texas Dandelion roots can be dried for tea or roasted for a coffee-substitute. The bitter flavor of the roots are becoming popular with high-end bartenders making their own concoctions where these roots replace traditional bitters.


Edible Dandelion Mimics:
Dandelion
Cat's Ear
Chicory
Japanese Hawkweed
Salsify
Sow Thistle
Texas Dandelion
Wild Lettuce


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Sycamore Tree

Scientific Name(s): Platanus occidentalis
Abundance: common
What: sap
How: boiled down to give a syrup
Where: sunny edges of woods, along banks of rivers and lakes
When: sap flows best in winter just before leaf buds appear
Nutritional Value: calories, water

Leaf Arrangement: Leaves are alternate along the stems.

Leaf Shape: The leaves are palmately lobed with three to five lobes, resembling a maple leaf.

Leaf Venation: The venation is palmate.

Leaf Margin: The leaf margin is serrated.

Leaf Color: The upper side of the leaves is bright green, and the underside is paler.

Flower Structure: Sycamores have small, dense, ball-like flower clusters called heads. The flowers are not showy.

Flower Color: The flowers are greenish and inconspicuous.

Fruit: The fruit consists of a spherical cluster of achenes, often hanging in groups.

Seed: Each achene of the fruit contains a single seed. Each fruit will have upwards of hundreds of seeds.

Bark: Sycamore bark is distinctive, with a smooth, patchy, exfoliating, green-brown outer layer that reveals lighter gray, inner bark.

Hairs: Sycamore leaves feel slightly fuzzy.

Height: Sycamore trees can reach impressive heights, commonly exceeding 80 feet.

Sycamore bark has a distinctive flaking, mottled look.


Sycamore leaves are similar in shape to their relative, the maple.


Mature sycamore leaves are huge, easily reaching more than 12" across.


In the winter the deciduous sycamores lose their leaves leaving behind inedible seed pods.


Close-up of seedpod and its many achenes.


Seep pod split open to reveal fuzzy interior.


Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.


North American distribution, attributed to U. S. Department of Agriculture.


The sycamore is a relative of maples and so can be tapped in late winter for sap. Sycamore syrup is much lower quality than maple syrup and takes approximately 50 gallons of sap to produce 1 quart of syrup. Generally this not considered to be worth the effort. However, this sap flows strongly and can be used as an emergency source of water throughout most of the year.

While inedible, the fruit which consists of a cluster of many seeds, is still useful. Left intact, the fruit make a somewhat durable bobber for fishing, though if the water does penetrate the fruit it'll eventually sink. The fluff inside the fruit can be used as tinder to start a fire.

The leaves make one of the best wild toilet papers, but remember to pinch rther than smear.


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Thistle, Bull

Scientific name: Cirsium species
Abundance: uncommon
What: stem, roots, leaf ribs
How: peel stem then eat raw or cooked; tea from leaves, stem; roots are boiled; large center leaf ribs are stripped from leaf and eaten raw.
Where: fields
When: spring, summer
Nutritional Value: some vitamins and minerals
Other uses: cordage from stem fibers
Dangers: Very prickly

Leaf Arrangement: It forms a basal rosette at first followed by alternating leaves on stem as it grows. Edges of leaf are prickly.

Leaf Shape: Young leaves are elliptical; older leaves are deeply incised, very spiny, and up to 24 inches long​​.

Leaf Venation: Veins are pinnate.

Leaf Margin: Deeply incised with pronounced stiff spines along the edges​​.

Leaf Color: Green on the upper surface, softer white hairs below; cottony and woolly underside​​.

Flower Structure: Gumdrop-shaped flowers, one to two inches long, grow singly at the ends of shoots and branches​​.

Flower Color: Pinkish-purple, occasionally white​​.

Fruit: No fruit. Seeds are light-colored, oblong, and have dark brown to black longitudinal stripes​​.

Seed: 1/16" long, somewhat flattened with white, plume-like hairs (pappus) that detach at maturity​​​​.

Stem: Erect, spiny-winged stems two to five feet tall, sparsely hairy​​. Hollow and produces white sap when cut.

Hairs: Stiff hairs on the leaf upper surface, cottony and woolly on the underside​​.

Height: Typically grows 2 to 5 feet tall, can grow up to 6 feet.

Young bull thistle


Immature bull thistle flower.


Mature flower.


Harvested mature thistle. Wear thick gloves.


The hollow stem. You want to peel away the stem's outer red-green layer.


Partially-peeled stem. The outer reddish-green layer easily splits away from the delicious inner light-green layer.


I'm told you can boil, peel and eat the thistle heads like artichokes but I have not tried this yet.


Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.


North American distribution, attributed to U. S. Department of Agriculture.


A bane to many landowners, Bull Thistles stand tall and spikely menacing across Texas fields. They can reach over four feet tall in ideal growing conditions with multiple purple flowers on each stalk. The spines along the edges of the leaves and flowers are stiff, sharp, and very painful. Few animals will eat these plants due to the daunting spines and so without any enemies to keep them in check Bull Thistles can overrun a field in just a few years.

Bull Thistles are an absolutely delicious treat if you know the trick. When the very first flowers appear cut down the thistle as close to the ground as possible and cut off the leaves, discarding them. Peel the outer, stringy layer off the stem which is easy to do. Get your thumbnail under it and pull the outer layer off, it'll come off easily. The peeled stalk tastes like sweet celery and I love it raw and used in salads. You can also cook it in any dish which calls for celery such as stews and Asian stir-frys.


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.