Natural North American Plants for Confections, Sugar, Syrup, and Chocolate

Here is a list of natural North American plants used to make confections, Sugars, and Chocolate Substitutes so you can harvest these plants and produce these products naturally. The idea of this post and several posts coming is to give you an idea of how well you can actually be without the needs of government regulated foods and food sources incase of an emergency or a long term survival scenario. I did not add in this post how to process these foods to make the ending products, but have left it open for you to further your research if you’re really wanting to know how to. The main reason I didn’t is because most of the posts I have prepared have very long lists of food products that can be used and would take many screen shots and long pages of lists and recipes. Please don’t limit yourself to just reading the ingredients.

I also suggest that you purchase the book The Encyclopedia of Edible Plants of North America: Nature’s Green Feast. This book will tell you exactly what foods are edible and which ones are poisonous as well as gives you images of these plants and groups plants in separate categories for different uses. I also recommend this book as well which as more pictures in it to help you identify the plants you’re looking for: Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods

Confections:
White Pine
Reed
Sweet Flag
Chestnuts
Wild Ginger
Rose
Violets
Soapberry
Water-chestnuts
Scotch Lovage
Angelica
Horsehound
Elecampane
Coltsfoot
Furdock

Chocolate Substitutes:
Chinquapin
Purple Avens
Linden

Syrups and Sugars:
Bulrush or Tule
Walnuts
Hickories
Birches
Chestnut
Plane-Tree
Honey-Locust
Maples
Basswood
Milkweed

February 13 2011 04:22 pm | DIY and Documents and Safe Food

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