Edible wild plants are naturally growing species that humans can safely eat. Unlike crops, they are not cultivated or farmed, and they thrive in forests, meadows, mountains and even some urban areas. Many cultures have relied on them for centuries as both food and medicine. Well known examples include dandelions, nettles and a variety of wild berries.
These plants can be very nutritious, often rich in vitamins, minerals and antioxidants. However, correct identification is essential. Some toxic plants closely resemble edible ones, and eating the wrong species can be harmful or even fatal.
Foraging, the practice of searching for wild food, has ancient roots and today attracts people who enjoy nature, sustainability and traditional knowledge. Before eating any wild plant, it is important to learn from experienced foragers, use reliable guidebooks or attend courses. Responsible harvesting also protects local ecosystems and ensures that plants can continue to grow.
