Identify and safely gather edible and useful wild plants. Covers safety rules and deadly plant recognition, habitat reading, multi-feature identification methodology, the universal edibility test, sustainable harvesting practices, preparation methods, reaction monitoring, and building knowledge with beginner-friendly universal species. Use when supplementing food supply in a wilderness or survival setting, needing medicinal or utility plants, identifying plants around camp for safety, or in long-term scenarios where foraging extends available rations.
Installer avec Codex ou Claude Copiez ce prompt, collez-le dans Codex, Claude ou un autre assistant, puis laissez-le vérifier la page du skill et l'installer pour vous.
Une commande directe contourne le prompt de vérification. Examinez la source avant de l'exécuter.
Identify and safely gather edible and useful wild plants. Covers safety rules and deadly plant recognition, habitat reading, multi-feature identification methodology, the universal edibility test, sustainable harvesting practices, preparation methods, reaction monitoring, and building knowledge with beginner-friendly universal species. Use when supplementing food supply in a wilderness or survival setting, needing medicinal or utility plants, identifying plants around camp for safety, or in long-term scenarios where foraging extends available rations.
Identification Checklist — Confirm ALL of the following:
1. LEAF SHAPE AND MARGIN
- Simple or compound?
- Smooth, toothed, or lobed?
- Pointed or rounded?
2. LEAF ARRANGEMENT
- Alternate, opposite, or whorled on the stem?
- Basal rosette?
3. STEM CHARACTERISTICS
- Round, square, or ridged?
- Hollow or solid?
- Hairy, smooth, or thorny?
4. FLOWER STRUCTURE (if present)
- Number of petals
- Color
- Symmetry (radial or bilateral)
- Arrangement (spike, cluster, umbel, single)
5. SMELL
- Crush a leaf: minty, oniony, bitter, no scent?
- Some families have distinctive smells (mint = square stem + aromatic)
6. HABITAT AND SEASON
- Where is it growing? (wet, dry, sun, shade)
- What time of year? (confirms seasonal species)
7. ROOT/RHIZOME (dig one sample)
- Bulb, taproot, fibrous, or rhizome?
- Color and smell of the root
Rule: You need a match on ALL features, not just some.
A single mismatch means you have the wrong plant.
Universal Edibility Test Protocol:
(Only use when: no field guide, no known species, genuinely starving)
1. SEPARATE the plant into parts: leaves, stems, roots, flowers, seeds
(each part must be tested independently)
2. SMELL the plant part — reject if strongly bitter or acrid
3. SKIN CONTACT: rub the plant part on inner wrist
Wait 15 minutes — reject if burning, rash, or numbness
4. LIP TEST: touch plant part to corner of lip
Wait 15 minutes — reject if burning, tingling, or numbness
5. TONGUE TEST: place on tongue, do not chew
Wait 15 minutes — reject if unpleasant reaction
6. CHEW TEST: chew and hold in mouth, do not swallow
Wait 15 minutes — reject if bitter, soapy, burning
7. SWALLOW TEST: swallow a small amount (teaspoon)
Wait 8 hours — eat nothing else during this time
Reject if nausea, cramps, diarrhea, or any ill effect
8. If no reaction after 8 hours: eat a small handful
Wait another 8 hours
If still no reaction: the plant part is likely safe
CRITICAL WARNINGS:
- Test ONLY ONE plant part at a time
- Do NOT test mushrooms with this method (toxins can be delayed 24-72 hrs)
- Do NOT test plants with milky sap
- Stay hydrated throughout the test
- This test does NOT detect all toxins (cumulative toxins, carcinogens)
Sustainable Harvesting Rules:
1. Never take more than 1/3 of any plant stand
2. Never pull entire plants when leaves or fruits will do
3. Cut cleanly with a knife rather than tearing
4. Spread harvesting across a wide area
5. Leave root systems intact for perennials
6. Never harvest rare or protected species
7. Avoid plants near roads (exhaust contamination),
agricultural fields (pesticides), or industrial areas
Harvest by Plant Part:
┌──────────────┬───────────────────────────────────────────────┐
│ Plant Part │ Harvest Method │
├──────────────┼───────────────────────────────────────────────┤
│ Leaves │ Pick individual leaves; leave at least 2/3 │
│ │ of the plant's foliage │
├──────────────┼───────────────────────────────────────────────┤
│ Roots/tubers │ Dig carefully; replant any root crown or │
│ │ small tubers to regenerate │
├──────────────┼───────────────────────────────────────────────┤
│ Berries/fruit│ Pick ripe fruit only; leave some for wildlife │
│ │ and seed dispersal │
├──────────────┼───────────────────────────────────────────────┤
│ Bark/cambium │ Only harvest from downed or already damaged │
│ │ trees; never ring-bark a living tree │
├──────────────┼───────────────────────────────────────────────┤
│ Seeds/nuts │ Collect from the ground when possible; │
│ │ leave enough for wildlife and regeneration │
└──────────────┴───────────────────────────────────────────────┘
Preparation Methods:
┌──────────────┬──────────────────────────────┬──────────────────────────┐
│ Method │ When to Use │ How │
├──────────────┼──────────────────────────────┼──────────────────────────┤
│ Raw │ Known-safe species like │ Wash in purified water; │
│ │ dandelion, wood sorrel, most │ eat fresh │
│ │ berries, watercress │ │
├──────────────┼──────────────────────────────┼──────────────────────────┤
│ Boiled │ Reduces bitterness, breaks │ Boil 5-15 min; discard │
│ │ down mild toxins; required │ water for bitter plants │
│ │ for nettle, dock, fiddleheads │ (leaching) │
├──────────────┼──────────────────────────────┼──────────────────────────┤
│ Double-boiled│ Plants with significant │ Boil 10 min, discard │
│ (leached) │ oxalates or tannins (acorns, │ water; boil again in │
│ │ dock) │ fresh water │
├──────────────┼──────────────────────────────┼──────────────────────────┤
│ Roasted │ Roots, tubers, seeds, nuts │ Place in coals or near │
│ │ │ fire; cook until soft │
│ │ │ or dry │
├──────────────┼──────────────────────────────┼──────────────────────────┤
│ Dried │ Preservation for later use; │ Air dry in sun/wind or │
│ │ concentrates calories in │ near fire (not in │
│ │ seeds and roots │ direct flame) │
└──────────────┴──────────────────────────────┴──────────────────────────┘
Key Preparation Rules:
- Always wash plants in purified water before eating
- Cook any plant from wet or contaminated habitats
- Boil stinging nettle for 2+ minutes to neutralize stinging hairs
- Boil fiddlehead ferns thoroughly (raw fiddleheads are mildly toxic)
- Leach acorns in multiple changes of water until bitterness is gone
Reaction Monitoring Protocol:
1. Eat a small quantity first (a few leaves or one berry)
2. Wait 1-2 hours before eating more
3. Watch for:
- Nausea or stomach cramps → stop eating, drink water
- Tingling or numbness in mouth → spit out, rinse mouth
- Skin rash or hives → possible contact allergy
- Diarrhea → stop eating, focus on hydration
- Dizziness or vision changes → possible toxic reaction,
seek help immediately
If a reaction occurs:
- Stop eating the plant immediately
- Drink large amounts of water
- If severe (difficulty breathing, confusion), this is a medical emergency
- Note which plant and which part caused the reaction
- Do not re-eat that plant
The Universal Five (Beginner-Friendly Edible Plants):
1. DANDELION (Taraxacum officinale)
Habitat: Lawns, fields, disturbed ground (nearly everywhere)
ID: Basal rosette of toothed leaves; hollow stem; yellow
composite flower; milky sap (exception to the milky sap rule)
Edible: Entire plant — leaves (raw/cooked), flowers (raw/fried),
roots (roasted as coffee substitute)
Season: Year-round; best in spring before flowering
2. BROADLEAF PLANTAIN (Plantago major)
Habitat: Lawns, paths, disturbed ground
ID: Basal rosette of oval leaves with parallel veins;
tall seed spike; leaves are tough and fibrous
Edible: Young leaves (raw in salads, older leaves boiled);
seeds (edible raw or ground)
Medicinal: Crushed leaves used as poultice for insect bites/stings
Season: Spring through fall
3. WHITE CLOVER (Trifolium repens)
Habitat: Lawns, meadows, roadsides
ID: Three round leaflets (sometimes four); white round flower
heads; creeping ground cover
Edible: Flowers (raw or dried for tea); young leaves (raw or
cooked — cook to improve digestibility)
Season: Flowers in spring/summer; leaves year-round in mild climates
4. CATTAIL (Typha latifolia / T. angustifolia)
Habitat: Wetlands, pond edges, ditches, marshes
ID: Tall (1-3 m); long flat sword-like leaves; distinctive brown
cigar-shaped seed head
Edible: Shoot base/heart (raw, spring); pollen (flour substitute,
summer); rhizome (starchy, peeled and boiled/roasted,
year-round); young flower spike (boiled, early summer)
Utility: Fluff = tinder and insulation; leaves = weaving material
Season: Different parts edible year-round
5. WOOD SORREL (Oxalis spp.)
Habitat: Forest floor, shaded areas, gardens
ID: Three heart-shaped leaflets (resembles clover but leaflets are
notched/heart-shaped); small 5-petaled yellow, white, or pink
flowers; leaves fold at night
Edible: Leaves and flowers (raw — pleasant lemony/sour taste)
Caution: Contains oxalic acid; eat in moderation (not as a staple)
Season: Spring through fall
Progression:
Master these 5 → Add 5 regional species → Add 5 more → Build to 20+
(20 positively known species provides meaningful foraging capability)
