Wild Edible And Medicinal Plants in Wisconsin and Surrounding Areas

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We get a lot of questions about what wild plants are there in Wisconsin that are edible to eat or use for medical uses. I did some research and found that are many out there in the wild. I am going to list a few and there uses.

1. Purslane

Also called pigweed. Grows everywhere. Very commonly seen in cracks in the sidewalk. Also grows among woodchips. Comes out in June. Best to harvest in the fall. This is when the plants are large. Has small dark seeds that fall out. Harvest in the morning. Nutritional content varies, depending on what time of the day it was harvested. Cultivated and eaten in Greece. Good in tabbouleh, on gyros and eaten with feta. Tastes like green beans. Very important – purslane is reported to be the highest plant source of Omega 3.

2. Chamomile

Also known as pineapple weed, wild chamomile grows in rocky soil and is seen commonly in driveways. It’s very aromatic. I can smell it when the wind picks up and follow the smell to the chamomile. It’s commonly made into tea and it’s good for digestion, nervousness, anxiety, irritability; it helps to calm and soothe you and it helps you sleep. Chamomile is so safe and mild it is used on children and babies.

3. Mint (Catnip)

Emerges in spring. By June the plants are quite large. If there is an extended growing season, (warm weather into the fall and winter) there can be a second resurgence. This plant is more of a medicinal herb than food, although it can be used in place of traditional mint in any recipe. It’s very aromatic. The smell is dissimilar to mint found in grocery stores and distinctive. Use its smell to identify it. It grows in shady areas, under trees and other large plant growth. In cats, catnip is a stimulant and in humans it’s a sedative. Catnip tea can be good for allergies and the respiratory system. Some studies say catnip repels fleas and ticks better than DEET. This plant can help induce menstruation. Pregnant women should be cautious. In large quantities catnip can be an abortifacient.

4. Woodsorrel

Woodsorrel has a sour and lemonly flavor. It can make a good substitute for lemon in dishes. Looks like clover but is brighter and has small, yellow flowers. I see it growing a lot among woodchips, but I don’t think it’s particularly picky about where it grows. A naturopath once told me it was good for the liver, but only when fresh. Not when dried.

5.  Plantain (Plantago Major)

As common as it comes. Brought here by Europeans. Edible and medicinal. The most nutritious thing I have ever heard of. Fights inflammation in the intestine – from carrageenan for example. Detoxifies. Purifies blood. If you have a bee sting, take a piece of plantain, chew it and then place it on your wound. Good for blisters. Speeds healing. Natural Awakenings named them (and dandelion) in a piece about herbs that fight cancer. It can also help with psoriasis.

6. Watercress

Similar to a radish. Spicy and clean flavor. Grows near streams, creeks, pure running water and can grow in mud. Watercress is only as clean as the water it grows in. Boil or sanitize if at all questionable. High in vitamin C. Good for soups, salads, you name it. The wild variety is the same as the kind you can buy at the grocery store, except it is free.

7. Ginkgo Biloba

There are male and female trees. Only the female trees make the fruit and the ginkgo nut, which can be eaten. The fruit is not eaten. The popular ginkgo biloba supplement is made out of the leaves. When harvesting ginkgo nuts, gather the fruit. Remove the fruit using gloves (some people get a rash when touching the fruit, some do not) Wash and then cook the nut. Boil, fry, saute. Whatever you like. When cooked, the shell will remove easily. The cooked ginkgo nut looks an awful lot like a pistachio and you can put it in your mouth and between your teeth to crack then remove the shell, just as you would with a pistachio. The inside is green and reminiscent of a jelly bean. Ginkgo biloba is very nutritious, but also has toxin. They must be eaten in moderation. Taking vitamin B6 with ginkgo cancels out the toxin. (Still – eat in moderation!!!) Do not eat ginkgo nuts raw. Eating the nuts raw is unheard of. It is hoped the cooking process will eliminate toxins, but there is little evidence to suggest it does. In spite of this, cooking them is still your safest bet.

8. Chicory

Young leaves and roots are edible. Found very often on roadsides and in open fields. Comes out in the height of summer, along with echinacea. The root can be made into a coffee substitute and leaves can be enjoyed as a salad green. (There is a variety of chicory grown for its leaves.) The small blue flowers are beautiful, delicate and rare.

9. Sweet Pea

Usually toxic and inedible. The toxin makes you starve to death / waste away. One you’ll want to avoid. Some kinds are edible and can be enjoyed but it’s hard to distinguish the edible from inedible varieties. It’s just as hard to distinguish edible from inedible sweet peas as when foraging for mushrooms. So this is one that should only be undertaken if you’re an absolutely amazing forager and you really love peas and want free ones. Vetch is a look alike.

10. Creeping Charlie

Related to mint. Can be eaten in salads and used to make tea. Abundant. Creeping charlie can be bad for other plants because it can wrap around the plants and choke them. Has purple flowers. Contains a toxin. Nutritious, but eat in moderation. Very commonly seen as wild ground cover.

11. Garlic Mustard

One of the first plants to come out in the spring. Frost, snow and cold weather doesn’t seem to bother it. Invasive, originally from Eurasia. Bad for the environment (in Wisconsin). Grows everywhere. There are volunteers devoted to destroying and pulling this plant up. Take as much as you want. Edible raw but if you boil and change the water several times / eat garlic mustard this way, it will have a milder flavor. Also good when dried. It smells and tastes very strong. Reminiscent of garlic.

12. Stinging Nettle

Emerges in spring. By June the plants are quite large. If there is an extended growing season, (warm weather into the fall and winter) there can be a second resurgence. Used for food as well as herbal medicine. Very stingy. Harvest with gloves, or you may get welts. Some say these are good for your immune system but many things are. No need to get stung in my opinion. Boil stinging nettle then serve. Nettles are nutritious and a good source of calcium as well as many other vitamins and minerals. There is a contest in the UK where contestants eat as much stinging nettle as they can. Whoever survives is the winner and the toughest / manliest. It’s very entertaining to watch.

13. Cattail

Edible shoots and pollen. The pollen can be used to make pancakes. Very good in survival situations. The brown top can be used to carry an ember. The white, inner spear tastes faintly of watermelon and is the most fibrous food I have ever eaten. The fiber content makes them very good at cleaning teeth.

14. Lambsquarters

Used as food and as medicine by Native Americans. Very mild and tasty. Almost buttery. Wonderful taste for a green vegetable. Not bitter at all. Called wild spinach and by many other names. Contains oxalates, as do spinach. A nutritional powerhouse, but the nutritional content depends on where you harvest it from. It can soak up nitrates from the soil it grows in. Quinoa is closely related to the seed of lambsquarters. The seed of lambsquarters is edible, but hard to harvest. Many people say it’s not worth the trouble. Don’t let that deter you from trying the seed at least once.

15. Rose

There is the wild rose and the cultivated variety. Rose hips are an easy find for the urban forager. There is scarcely a park or garden without rose bushes. The fruit of the rose, the rose hip, ripens in October. The rose hip is edible throughout the winter. This is intentional. Some plants are edible throughout the winter so hungry animals have something to eat. Rose hips are high in vitamin C, fiber and antioxidants. They boost the immune system and fight off colds. The outer hull of the rose hip is what is eaten. Some guides say the seeds are edible, some say they are not. I eat the entire rose hip, seeds and all. I grind and chew it very well, but they are prickly and hairy. They can cause irritation. I think it’s too much work to remove the seed, but the best / tastiest experience is to remove the seeds and eat only the outer hull. Miranda Kerr uses rose hip seed oil for beautiful skin. Rose petals are also edible, but strong tasting and for lack of a better word, bitter. Rose petals are often used to make rose water.

16. Violet

Comes out in spring, usually in March but can be April or May if there is an extended cold period / winter. Violets can be violet, magenta, white and yellow colored. The leaves, stems and flowers are all edible. Use in place of spinach in your favorite creamed spinach recipe. Delicious! The roots are used to induce vomiting. Violets are commonly topped with sugar. Candied violets are used in baking sweets, treats, and to top pastries. Violets are common, beautiful and grow low to the ground. They grow along with grass, dandelion and garlic mustard, which also grow close to the ground.

17. Echinacea

It is found in prairie and grassland. It flowers in July along with chicory, during the height of summer. If you look for it late, you can find the cones without flower petals. These should be left because they contain the seeds, which create the next generation of echinacea. This is more of a medicinal herb than food. It is good for the immune system. The leaves, flower petals and root are used for herbal tea and tincture. A mild tingling feeling is experienced when drinking echinacea tea. It is unique and reminds me of being electrocuted.

18. Milkweed

Milkweed is of immense importance to monarch butterflies. Many plant it to attract butterflies to their garden. The shoots, flowers, green, unopened pods can all be eaten, but they must be boiled first. Milkweed is poisonous in its natural state. Discard the cooking water. The silk inside the young pods has a texture reminiscent of cheese. Once the growing season has passed, the dead stalks and seed pods still remain. These can be used to identify where new milkweed will appear. Note: The pods must be harvested when they are less than 1.5 inches long. If you harvest them late, they are too fibrous to be eaten.

19. Chickweed

Chickweed is edible and medicinal. It is found all over the world, even in the Article Circle. Its blossoms open in the late morning. Its leaves fold up at night and before rain. Chickweed’s stems, leaves, flowers and seeds are all edible. Mouse-ear chickweed must be cooked. Other kinds can be eaten raw. It contains nitrates. Do not ingest any kind of chickweed preparation if pregnant or nursing. This could potentially harm an unborn or nursing child due to the nitrates it contains. One should consider the nitrate levels in the leaves. Upon consuming chickweed, if one feels dizzy, weak, or faint, if you have a headache, see a doctor immediately. You may have nitrate poisoning from consuming too many nitrates. Avoid chickweed if allergic to daises. Good when young as a salad green. Rumored to taste like corn silk raw. Tastes like spinach when cooked. Can be added to soups or stews. Do this in the last five minutes to prevent overcooking. Chickweed contains ascorbic-acid, beta-carotene, calcium, magnesium, niacin, potassium, riboflavin, selenium, thiamin, zinc, copper, and gamma-Linoleic acid. In addition, chickens love to eat chickweed. This is where chickweed got its name. Chickweed can be used in topical form to calm rashes and eczema, too. It alleviates irritation and swelling from insect bites. Chickweed is not recommended for children in oral form. It can be used to treat an insect bite on a child so long as they do not put chickweed in their mouth.

Some of the fruit plants are Elderflower & Elderberry. Flowers and berries are the only parts edible. Boil or cook them first. Good for the immune system. Grape – fruit, leaves, seeds, young vines shoots are all edible.In fall it has bright red leaves and similar looking berries, they are not edible and very spicy. Black raspberry – leaves can be made into herbal tea, spring time makes the best tea. Mulberry- comes in black, purple,red, pink and white. Black/Purple are rip, Red are unrip, Pink/White are the sweetest.

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