Survival Food - What to eat when food is scarce

Survival Food - What to eat when food is scarce

In many countries, eating bugs, grubs and worms as well as what we term weeds,is part of a normal daily diet.  As the Earth changes start to take a hold and increased crop shortages become the norm, new food sources will be sought after and utilized in daily diets.  For those who have back gardens or go to parks etc, they will notice that dandelions, goosefoot, and mushrooms along with other wild edibles are readily available. 

For instance the whole of the dandelion plant can be eaten, providing a lot of nutrition.  That creeping garden weed, chickweed is a lively peppery addition to salads.  That pervasive variegated plant in the corner of the garden - groutwart - the leaves can be eaten just like spinach.  There are  many surprising plants and insects that provide the nutrition we need when food is scarse.  

There are plenty of plants and insects that provide delicious meals and snacks.  What has been included here is just a sample, showing how to prepare, cook and eat wild edibles and insects.  As always safety comes first and safety tips for collecting wild edibles and insects has been included.  

Cooking (includes safety tips when foraging)

Safety tips on foraging wild plants (an excerpt on foraging from the story written by Nancy Lieder - )



Eating Insects/ general - Zetatalk (check your local area for edible insects)

Water Weeds

Mushrooms/Fungi (check your local area for edible mushrooms)

Birds and Other Small Mammals (catching, skinning and cooking rats)

Snails, Slugs and Worms

Wild Edible Seeds

Zetatalk - Edible Seeds

Sprouting Seeds 

It is recommended to use organic seed produce as most stores sell produce that has been irradiated and the seeds will not sprout.

Here are some seeds that are good for sprouting:: broccoli - lentils - peas - sunflower - pumpkin and mustard..

6 Easy ways to sprout seeds

Edible Grass

Kitchen Scraps

Quick Recipes and notes

Dried and powdered worms/bug stores well and can thicken soup. Corn and Amaranth ground up together makes a corn cake equivalent to red meat in protein.

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Comment by KM on May 11, 2019 at 5:00pm

Humans will eat maggot sausages as a meat alternative: scientists

“One hot dog, please — heavy on the maggots.”

Food scientists at the University of Queensland in Brisbane, Australia areincorporating insects such as maggots and locusts into a range of specialty foods, including sausage, as well as formulating sustainable insect-based feeds for the livestock themselves.

Hoffman says conventional livestock production will soon be unable to meet global demand for meat, so other fillers and alternatives will be needed to supplement the food supply with sufficient protein sources.

“An overpopulated world is going to struggle to find enough protein unless people are willing to open their minds, and stomachs, to a much broader notion of food,” says meat science professor Dr. Louwrens Hoffman. “Would you eat a commercial sausage made from maggots? What about other insect larvae and even whole insects like locusts? The biggest potential for sustainable protein production lies with insects and new plant sources.”

The Queensland Alliance for Agriculture and Food Innovation (QAAFI) team is focusing on pleasing Western palates by disguising insects in pre-prepared foods, says Hoffman, as studies have shown they shy away from eating whole insects.

“In other words, insect protein needs to be incorporated into existing food products as an ingredient, he says. “One of my students has created a very tasty insect ice cream.”

In terms of other sustainable sources of protein, Hoffman also brings up kangaroo meat — ideal because they don’t require grasslands for grazing. They are also supplementing chicken feed, which is currently made mostly of grains, with black fly larvae, with promising results.

“Poultry is a massive industry worldwide and the industry is under pressure to find alternative proteins that are more sustainable, ethical and green than the grain crops currently being used,” says Hoffman, and points out that wild chickens eat mostly insects.

“It’s all pretty logical if you think about it.”

In 2013, a Food and Agriculture Organization (FAO) of the United Nations report urged global citizens to eat more insects, which, compared to conventional meats, are nutritious, cheaper to produce and more sustainable. Inspired by the report and other studies, several snack makers have marketed insect-based products in the US, including Chirps chips and Chapul protein bars.

Hoffman notes that while eating bugs might seem bonkers to Westerners, “for many millions of people around the world they are a familiar part of the diet.” He also calls for a “global reappraisal of what can constitute healthy, nutritional and safe food for all.”

Comment by KM on April 13, 2019 at 7:00pm


Re-planting items like fruits can also be grown indoors and outside.  

Comment by KM on April 8, 2019 at 2:42am


20 Vegetables and Herbs You Can Grow Indoors from Scraps

20 Vegetables and Herbs You Can Grow Indoors from Scraps
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Sure, you’ve heard that buying organic food over the genetically modified or pesticide exposed versions is ideal for your health, but it can get costly. Due to the limited supply of organic foods as well as the additional labor and maintenance required to produce them, you may be paying 20-100% more for an organic banana!

Fortunately, here are six vegetables and herbs you can grow indoors using parts of the produce you would throw away anyways, and this can save you a pretty penny the next time you go grocery shopping.

Romaine Lettuce

Similar to celery, keep the base of your romaine lettuce in a bowl with a ½ inch of warm water. Leave it to sit in direct sunlight, and in a week or two, your lettuce stem will produce fresh, new lettuce leaves for all your great salads. Transplant your lettuce to soil to continue growing. They should be full grown in three to four weeks. This process works for Bok Choy as well.

Garlic Sprouts

Are those tentacles?! Nope, those long green things growing out your garlic are green shoots. You can put them in a little water, under a lot of sunlight and grow a bunch of garlic sprouts. They are milder in taste than garlic cloves, and are great in salads, pastas and as a garnish.



Place chopped off carrot tops in a container filled with a bit of water. Pretty soon, they will begin to sprout delicious greens from the top that are a nice addition to meals. Using a deeper contain and more water, use toothpicks to keep carrots halfway in the water and wait for them to root. Once they root, you can plant them in your garden for a continuous supply!


Like carrots, cut off turnip tops and leave them in a shallow container with water until they begin growing roots. This can take a couple of weeks. Once they’ve sprouted, plant them outside the same way you would your carrots!

Sweet potato

Unlike most vegetables, sweet potatoes aren’t started by seed but by slips (or shoots). Clean and cut a sweet potato in half, then place it half in/half out of a jar full of water using toothpicks. Over a few days, your sweet potato will begin to sprout slips at which point you remove them and place them in water to grow roots. You should have rooted slips with the week. Next, plant them in loose, well-drained soil and water everyday in the first week, and then every other day (or as needed) the following weeks.


With ginger you already have, look for pieces that already have little things growing out of them. With that piece, cut off the parts that look like they’re about to start what’s called a “rhizome” because they’re the key to growing new ginger plants. Growing this food takes minimal effort but does require the right conditions. Warm, slightly humid places like kitchens are perfect. Plant the piece of ginger about 3-5 inches in the soil with its rhizome pointing upwards. Water it regularly. It’s a labor of love and can take up to ten months before you get a sufficient amount of ginger, but its health benefits are more than worth it.


This will definitely take a few years but if you’ve got the time and right climate, why not try? Take a pineapple and cut the flowery “crown” off about an inch below the leaves. Trim around the bottom until you see little brownish bumps (these are the root buds). Before planting, dehydrate the pineapple crown to prevent rotting too soon. Now, with your prepped pineapple cutting, place it in a shallow container of warm water. When the cutting begins to root, replant it into a container with soil and be sure to water once a week. If possible, keep it in a bright, warm place with as much direct sunlight as possible.


Like other herbs, you can regrow rosemary from 5-6 inch cuttings. Place them in water and within a few weeks, there should be enough that have rooted and not rotted. In a 4″ pot filled with damp potting soil, make a 3″ hole with a pen or pencil and place the rosemary cutting gently into it. Because this herb is so delicate, only water it when the soil starts feeling dry. Keep it direct sunlight for 6-8 hours per day because it needs light to flourish. If the soil isn’t dry yet, giving them a quick mist is also okay.


When growing potatoes, you need ones with ‘eyes’ (or slips) growing on it. When you’ve got a potato with a lot of eyes, cut it into 2 inch squares with each piece having a couple of eyes. Leave them out in room temperature for a couple of days to let them dry out to help prevent rotting. In a deep pot, place the cubes 8″ deep with the eyes facing upwards and cover it with another 4″ of soil. As more roots begin to grow, continuously add more soil and keep modestly watered. In as little as 70 days, you should have quite a few potatoes!


We’ve written on how to grow this wonderful food before! So, if you want to learn how to grow a tomato plant that reaches up to eight feet, head over here.



To grow this healthy snack at home, cut off the base of the celery and leave it in a bowl with a little bit of warm water. Keep the bowl in direct sunlight, and in a week, your celery base will start to grow leaves. Transplant the celery in soil and watch it grow!


Don’t throw away the bottom of your cabbage head just yet. Just like celery, leave it in a container with an inch or two of water in a well-lit area and wait. Over time, it will start to regrow with no planting required.


Chances are if you accepted the challenge of growing a pineapple, you’ll also love this one. To learn how to grow an avocado tree from a single pit, you can learn how to do so in eight steps right here


To grow mint, get a clipping and plant it 3″ deep in a 5-8″ pot of damp soil. Make sure your mint plant is in a slightly humid, sun-exposed room (the kitchen is ideal). Every few days, to allow for the plant to grow evenly, rotate the pot. Within a few weeks, your mint plant should begin to flourish and be ready to be plucked for delicious dishes and drinks.


To grow a lemon tree at home, you will need an organic lemon with non-germinating seeds, nutrient-rich potting soil, a planting pot that’s 6″ wide and 6″ deep, a seedling pot that’s 24″ wide and 12″ deep, and a sunny growing location (possibly with a grow lamp). You’ll find the next steps for growing a lemon tree from seed explained clearly, right here.


Instead of seeds, you’ll be working with spores! Bonnie Grant, a Certified Urban Agriculturist, actually explains everything perfect at Gardening Know How, so if you want to learn how to propagate your own mushrooms from ends in the comfort of your home, this is what you have to do.


According to Off the Grid News, it’s not too hard to start growing peppers indoors.

“Seeds should be planted in a mixture of peat moss, vermiculite and sand (roughly equal parts of each). Place two seeds in each pot near its center, and push the seeds just below the surface of the soil. Keep soil moist but not wet, and keep pots in a spot where they will get sunlight throughout the day.

It is possible to keep your pepper plants fruiting the entire winter – but you will need to keep them toasty warm and give them sufficient light if you are to be successful. Ideally, the room that they are in should be a constant 65-75 degrees. Using very bring florescent lighting or a combination of sunlight and florescent light is best. Peppers tend to need more light than other plants, so if you want fruit you should plan on leaving their lights on for 14-16 hours per day. Some people control this using a timer, but it is also fine to leave the lights on 24 hours a day. Once plants have flowers, they should be fertilized on a weekly basis… Watering may be done whenever the soil is slightly dry.”


You can regrow scallion, (green onions,) in as little as five days. Simply leave at least an inch attached to the roots of your left over scallion, put them in a small glass of water, topping up the water if it evaporates. Your scallions will flourish.


Got some basil clippings lying around? If they have at least four inch stems, gather them up and put them in a glass of water under direct sunlight. When the stems grow two inches long, you can put them in some soil in a pot and grow your very own basil plant. No more basil shopping for you!


Unlike the other foods on this list, onions have to go directly in the soil to grow. Take the bottom end of the onion and plant it in a pot or directly in the soil outside. If it’s potted, water it when needed. The more of a bottom you leave on the onion, the better. At three weeks, the onion will develop roots. By the fourth week. It will sprout leaves.

As you can see, most of the procedures follow similar methods: a container of water and direct sunlight. Each process is fairly easy, saves you a lot of money and ensures that you are putting fresh, organic food in your body.

Comment by KM on March 27, 2019 at 12:13pm

From one of the .ning members - here is an excellent and detailed set of videos for food sources and teas.

Foraging your own wild edibles is an exciting way to: cultivate a life of self reliance, expand one's knowledge, and connect with the great outdoors. In this video, I examine 7 common wild edibles. They are as follows:

Common Milkweed Stir-fry- 00:00
Pine Cambium Chips- 09:52
Ostrich Fern Fried Fiddleheads- 18:12
White Pine Needle Tea- 23:26
Cattail Veggie Pasta- 29:43
Evergreen Needle Teas- 36:54
Yellow Birch Sap- 43:18

(Identifying and making meals and teas from wild edibles)

Foraging your own wild edibles is an exciting way to: cultivate a life of self reliance, expand one's knowledge, and connect with the great outdoors. In this video, I examine 7 common wild edibles. They are as follows: 
Riverbank Grape Leaf Chips- 00:00
Black Raspberry Tea- 07:21
Red Clover Flower Fritters- 13:51
Fried Yellow Morels - 19:02
White Cedar Tea- 26:08
Ramps / Leek Soup- 32:55
Yellow Birch Twig Tea- 41:05
Fritter batter recipe:
- 1 Cup Flour
- 1 Tspn baking powder
- 2 Tbsp vanilla extract
- 1 Egg
- ¼ Cup melted butter
- ¾ Cup milk

Table of Contents:
1. Dandelion Coffee
2. Cedar Tea
3. Sumac- Bush Lemonade
4. Chicory Coffee
5. Mint Tea & Iced Tea
6. Mint Dessert
7. Primitive Bread (Part 1)- Flour Substitutes
8. Primitive Bread (Part 2)- The Binder
9. Primitive Bread (Part 3)- Finished Product
10. Wild Grass Seeds
11. Plantain Ointment
12. Wild Apple Cider
13. Wild Apple Syrup
14. Wild Grape Juice
15. Hawthorn Berries
16. Mustard Garlic Plant
17. Mustard Garlic Vinaigrette
18. Black Walnuts
19. Rose Hip Tea
20. Yellow Birch Tea

Comment by KM on March 1, 2019 at 3:40am
Comment by KM on February 24, 2019 at 5:10am


Stop Buying Garlic. Here’s How To Grow An Endless Supply Of Garlic Right At Home

Garlic is one of the most delicious and versatile vegetables we can consume, with a myriad of potent medicinal properties, a unique aroma, and a distinguishing taste that are valued all around the world.

It is low in calories, but rich in essential nutrients, manganese, vitamin C, potassium, selenium, and calcium.

Garlic improves overall health in numerous different ways. Its consumption lowers the risk of heart disease and lowers cholesterol and blood pressure. It also reduces the risk of sickness by an incredible 62%, by strengthening the immune system.

According to Dr. Josh Axe, DC, DMN, CNS:

“Intensely aromatic and flavorful, garlic is used in virtually every cuisine in the world. When eaten raw, it has a powerful, pungent flavor to match the truly mighty garlic benefits.

Garlic is particularly high in certain sulfur compounds that are believed to be responsible for its scent and taste, as well as its very positive effects on human health.

At this time, there are more than 5,100 peer-reviewed articles that evaluated garlic’s ability to prevent and improve a wide spectrum of diseases.

Eating garlic regularly is not only good for us; it has been linked to reducing or even helping to prevent four of the major causes of death worldwide, including heart disease, stroke, cancer, and infections. Other than the most extreme, rare situations, I believe every person on the planet should consume garlic. It’s extremely cost-effective, super easy to grow and tastes absolutely fantastic. “

The best way to reap the health benefits offered by garlic is to consume the organic one, which, fortunately, can be grown with ease at home.

The best time to plant your garlic is fall after the frost has passed and the soil is cool. You can also plant garlic in late winter when the soil thaws, but the ones planted in fall form larger and better bulbs.

Here are the details you need:

  • Take a larger pot and fill it with potting soil.
  • Break a bulb of garlic and place the cloves in loose damp soil, few inches deep, pointing upwards.
  • The garlic does not need much water, but keep the pot in an area exposed to the sun
  • Cut the greens when they reach 3-4 inches, and leave an inch so they can regrow again.
  • When the greens dry up and turn brown dig out the cloves, as each of them has formed a full bulb.
  • You can take a clove of the bulb and start this all over.

Now, you have an endless supply of garlic to enjoy its amazing healing properties!

Comment by Juan F Martinez on February 22, 2019 at 9:55pm

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