farm life

1. Rutabaga 2. Mangelwurzel 3. Salsify 4. Jerusalem artichoke 5. Winter radish 6. Parsnip 7. Hamburg rooted parsley 8. Turnip 9. Collard greens 10. Swiss chard 11. Winter cabbage or Danish boarhead 12. Navy beans 13. Kentucky wonderpole beans 14. Ground cherries 15. Field peas 16. Field corn 17. Storage onions 18. Cardoons 19. Skirit 20. Good King Henry 21. American ground nut 22. Runner beans 23. Dandelion 24. Lambs' quarters 25. Seakale. Great Depression Facts https://www.fdrlibrary.org/great-depression-facts 15 Plants Our Grandparents Ate to Survive the Great Depression During the Great Depression, millions of Americans struggled to put food on the table. https://goodmenproject.com/featured-content/15-plants-our-grandparents-ate-to-survive-the-great-depression/ 20 Wild Plants That Kept Our Grandparents Alive During The Great Depression https://www.askaprepper.com/20-wild-plants-that-kept-our-grandparents-alive-during-the-great-depression/ During the Great Depression, millions of Americans struggled to put food on the table. With unemployment reaching 25% in 1933,1 families had to get creative with limited ingredients to fill hungry bellies. Desperate times called for desperate measures, and our resourceful grandparents turned to the land, foraging for wild plants to keep hunger at bay. Here are 15 plants that helped people survive one of the darkest chapters in American history. 1. Dandelions Dandelions, often dismissed as pesky weeds, were a saving grace during the Great Depression. Packed with vitamins A, C, and K and calcium and iron, these resilient greens provided much-needed nutrients. People would harvest the young, tender leaves in early spring, sautéing them with some bacon fat or adding them to salads for a bitter, peppery kick. Dandelion roots were also roasted and used as a coffee substitute, offering a comforting warmth in trying times. 2. Lamb’s Quarters Nicknamed “wild spinach,” lamb’s quarters grew abundantly in gardens and abandoned lots. This nutritious green was a staple in many Depression-era households. The leaves, best when young and tender, could be eaten raw, sautéed, or added to soups and stews. In the fall, the seeds were harvested and ground into flour, stretching meager food supplies even further. Lamb’s quarters provided a vital source of vitamins A and C and calcium, phosphorus, and potassium. 3. Purslane Purslane, a succulent weed with fleshy leaves, thrived in the dry, harsh conditions of the Dust Bowl. This hardy plant was a godsend for those struggling to make ends meet. Rich in omega-3 fatty acids, vitamin A, and vitamin C, purslane can be eaten raw, pickled, or cooked. Its slightly sour, lemony flavor adds a bright note to otherwise bland meals. People often chop it up and add it to salads, soups, or stir-fries. 4. Tumbleweeds Tumbleweeds, the iconic symbol of the American West, became an unlikely food source during the Great Depression. When young and tender, the shoots and leaves of this invasive plant could be boiled, steamed, or sautéed. Cattle in the Dust Bowl-stricken states relied on tumbleweeds for survival, and hungry families soon followed suit. They would chop up the plant and add it to soups and salads, making the most of this abundant resource. 5. Wild Onions With their pungent aroma and sharp flavor, wild onions added depth and complexity to Depression-era meals. These hardy alliums grew in fields, forests, and along roadsides, making them easily accessible to foragers. Our grandparents would use the bulbs and leaves in soups, stews, and savory pies, stretching meager meat supplies with their robust flavor. Wild onions also provide a good source of vitamin C, helping to ward off scurvy and other nutritional deficiencies. 6. Burdock Burdock, a thistle-like plant with large, heart-shaped leaves, was a common sight in Depression-era gardens. The roots, which can grow up to three feet long, were the most prized part of the plant. Peeled and boiled, burdock had a mild, slightly sweet flavor reminiscent of artichokes. The roots were sliced and added to stir-fries or pickled for later use. Burdock was also believed to have medicinal properties, aiding digestion and purifying the blood. 7. Chicory Chicory, a blue-flowered plant in the dandelion family, was another Depression-era staple. The leaves, which taste slightly bitter, were often blanched to reduce their pungency and added to salads. However, it was the roots that truly shone. Roasted and ground chicory roots made an excellent coffee substitute, providing a rich, earthy flavor without the hefty price tag. This practice was so widespread that it continues in some parts of the country today. 8. Stinging Nettles Despite their prickly reputation, stinging nettles were a valuable food source during the Great Depression. These nutrient-dense greens, packed with vitamins A and C, iron, potassium, and calcium, could be cooked like spinach once their stinging hairs were neutralized by boiling. Nettles were used in soups, stews, and even as a filling for ravioli. The plant’s high protein content made it an excellent meat substitute in times of scarcity. 9. Cattails Cattails, the tall, reedy plants that grow in wetlands and along pond edges, were a versatile food source during the 1930s. Nearly every part of the plant is edible, from the starchy rhizomes to the young shoots and flower spikes. People would peel and boil the rhizomes, which have a flavor similar to potatoes, or grind them into flour for baking. The young shoots, harvested in spring, could be eaten raw or cooked like asparagus. 10. Kudzu Kudzu, the fast-growing vine that has since become an invasive species in the American South, was introduced to the United States in the 1930s as a means to combat soil erosion. Little did our grandparents know that this plant would also become a food source during the Great Depression. The young leaves and shoots, which have a mild, nutty flavor, could be cooked like greens or added to soups and stews. Kudzu blossoms were also used to make jelly or wine. 11. Acorns Acorns, the nuts of oak trees, were a staple food for many Native American tribes long before the Great Depression. Faced with food shortages, people rediscovered the value of these nutrient-dense nuts. After leaching out the bitter tannins, acorns could be ground into flour for baking or boiled to make a porridge. Rich in healthy fats, protein, and complex carbohydrates, acorns provided a filling and nutritious meal when other options were scarce. 12. Milkweed Milkweed, the host plant for monarch butterflies, was another wild edible that sustained our grandparents during the Great Depression. The young shoots and flower buds, harvested in spring, could be boiled or sautéed like asparagus. The seed pods, picked while still immature and green were often pickled or added to soups. Milkweed’s silky fibers were also used to fill life jackets and pillows, making this plant a truly versatile resource. 13. Prickly Pear Cactus In the arid regions of the American Southwest, the prickly pear cactus provided both food and water during the Great Depression. The fleshy pads, called nopales, could be peeled and cooked like vegetables, while the fruit, known as tunas, were eaten fresh or made into jams and syrups. People would also use the mucilaginous juice from the pads to treat burns and wounds, making the prickly pear a valuable medicinal plant as well. 14. Wild Berries Wild berries, such as blackberries, raspberries, and elderberries, were a sweet treat during the lean years of the 1930s. People would forage for these fruits in fields, forests, and along roadsides, often competing with birds and other wildlife for the bounty. The berries could be eaten fresh, baked into pies and cobblers, or preserved as jams and jellies for the winter months. Rich in vitamins and antioxidants, wild berries provided a much-needed boost to Depression-era diets. 15. Pine Nuts Pine nuts, the edible seeds of certain pine species, were another wild food that sustained our grandparents during the Great Depression. These nutrient-dense nuts, high in healthy fats and protein, could be harvested from pinecones in the fall. Pine nuts were roasted over an open fire or ground into flour for baking. They added a rich, buttery flavor to otherwise bland meals and provided a valuable source of calories during times of scarcity. By turning to the land and foraging for wild plants, our grandparents found a way to nourish their families and communities through one of the darkest periods in American history. These plants, often overlooked or dismissed as weeds, became a lifeline for millions of people. original link found on Vintage Life of USA https://www.youtube.com/watch?v=5mEpiqw7Yho