Common Edible Plants in Nature

Common Edible Plants in Nature
Dr Abe V Rotor

Wild edible plants (WEPs) are nutrient-dense, naturally occurring species—including leafy greens, roots, berries, and flowers—that have been part of human diets for centuries. Common, easy-to-identify examples for foraging include dandelions, wild garlic, clover, stinging nettles, blackberries, and lamb's quarter. They are rich in vitamins, minerals, and antioxidants, serving as excellent, free food sources. - National Institutes of Health

     

Wild varieties of ampalaya (Momordica charantia), eggplant (Solanum melongena), patani (Phaseolus lunatus), and the male flower of himbaba-o or alukong (Ilk).

Angie, a coed from Abra State University poses at the Living with Nature Center 

garden with naturally growing  kamote (Ipomea batatas)

 

Wild and cultivated papait (Mollogo oppositifolia), 

 

Katuray (Sesbania grandiflora); alugbati (Basella rubra) 
   

       Gulasiman or ngalog (Ilk) Portulaca oleracea;

Edible fern (pako) Diplazium esculentum.

 

Tanglad - Andropogon citratus DC; 

Soro-soro or Karimbuaya (Ilk) - Euphorbia neriifolia 

 

   Author examines newly harvested flower buds 

of  Bagbagkong  (Telosma cordata)

References: Living with Nature in Our Times, Food and Fertilizer Technology Center publications, Internet.