Eating weeds is either a fascinating idea (food you do not pay for), or a repellant one to snobs who cannot see how a weed could possibly measure up to foods that you buy.

The biggest fear that I’ve noticed in people, who might want to try them, is a fear that they might taste horrid. They somehow feel that if it has been overlooked as a commercial food, that it must not be palatable. That simply is untrue.

The fact is that most cultivated foods are not cultivated because of their superior flavor or ease of growth. Some DID have a superior flavor at one time. Long ago. Before they were bred for durability. Durability and flavor do not go hand in hand. Most produce items on the store shelves are there simply because they can be shipped long distances without breaking down rapidly.

The foods listed below are all classed as weeds. But they are also edible foods. They are best when eaten very fresh – same day, or within minutes of picking. Some may be preserved by drying for later use. They don’t really pack and store very well though.

I don’t think anyone can truly answer the question of “What does it taste like?” for someone else. I can tell you what I think it is similar to, or I can tell you that I liked it. I cannot tell you whether YOU will like it.

I can, however, reassure you that I did not stick any of these in my mouth and grab my throat making gagging noises. Most are fairly bland, unremarkable, with familiar flavors that are nondistinctive, much in the same way many lettuces seem to be.

 

Clover, Trefoil

Blossoms, stems, and leaves are edible. Leaves taste bland, stems may taste tangy (pleasantly sour). Cooked, clover quickly darkens to a rather unappetizing color of dark olive green. It gets lost if you mix it with other cooked greens, and you won’t be able to taste it specifically. In a salad, the fresh smaller leaves look pretty, do not seem to have a distinctive flavor unless you run across a stem. Clover sprouts or microgreens taste similar to alfalfa sprouts. I ate clover blossoms as a child, do not remember them as being anything special, just one more thing to nibble on if you found them. They lose their color, and they go gray if cooked, and are prettiest used fresh and raw.

Clover is probably not distinctive enough to feature it in a recipe. It is pretty enough, either leaves, or blossoms, to use for garnishes and to add visual interest to fresh food. I think it is worth using, because it grows so well, is nutritious, and easy to find and harvest. And less costly than buying vegetables! It is up and thriving very early in the spring, before spring vegetables are even thinking about giving you anything to eat.

Purslane

Some people describe it as lemony – but to me, it is just that common tangy flavor of some wild greens. Tart – either mild, or strong. Some say it depends on the time of day when picked, with stronger tang in the morning, lighter in the evening (there’s a scientific reason for this having to do with how it stores and uses nutrients). Our purslane has been very mild flavored, crispy and a pleasant addition to a mixed salad. I’ve only eaten it fresh and uncooked, have not tried it in stirfry, which is the other very common way to use it.

I find this to be good enough to grow intentionally. I wasn’t sure how I’d feel about a succulent, but it is just really good. I eat a lot of salads, and appreciate some variety in the greens. Purslane grows so easily in such poor conditions, without any encouragement on our part, that it just makes sense to take advantage of it.

Chickweed

Can be eaten cooked or fresh, most commonly used fresh. It tastes… green. Sort of grassy. If you pick it, wash it, and store it in the fridge, it can develop a tangy edge over a few days time. Cut off sprigs, and snip them up into a salad. Or, if you want a very pretty way to dress up the top of a salad, cut just the top 1″ off the sprigs, and scatter those across the salad. I have not tried it cooked. It just did not seem to appeal to me.

This is a green that I’ll be using again and again. It grows well without help, is EVERYWHERE, and is easy to cut and toss into a salad. It tastes good and the ends of sprigs look lovely. It is very pretty with blossoms on it as well.

Henbit

The whole plant is edible, but the tops, with the flower buds, make a very nice garnish. Uncooked it has kind of a fuzzy feel which I don’t much care for. It has a rather non-descript flavor. Cooked, it is similar to spinach, but a little chewier. I like this one best with an assortment of wild greens, tossed in a skillet with some butter and a sprinkle of garlic powder, and heated until the greens wilt. The flowers lose their bright color, but the greens have the same kind of non-spicy flavor as spinach. It would also be good cooked and spritzed with vinegar, or stirred into scrambled eggs.

I don’t think this is anything special, either nutritionally, or for taste. But it is so plentiful where not much else grows, and does make a fairly good all purpose cooked green. For that reason alone, it is one that I am using on a regular basis. I’ll also be drying it for use in the winter.

Mare’s Tail

We picked just the lighter green tips from the plants that were not even close to setting flowers. You can eat this fresh, or cooked, but cooked is recommended. It has the same texture as mature blades of grass – kind of rough, but not stringy. Cooked, it wilts into a green that has a milder flavor than spinach, but remains a little chewier. It can be used in the same kinds of dishes as spinach, where a milder flavor is wanted.

This weed can spread very rapidly, and it seems to me that picking out the tops and harvesting it instead of letting it run rampant and go to seed is an excellent way to get some use out of it while controlling the spread. It is a good edible, and can be used in enough ways that it is one that I’ll continue to look for and take advantage of. It has some medicinal uses, so I’ll also be drying some for tea.

Plantain

Plantain leaves are a good cooked vegetable. Very similar to spinach, with a flavor that is pretty close as well. It can be used interchangeably with spinach.The main problem we had with eating Plantain was getting enough of it to really use. It is not a prolific weed – it does grow in poor conditions, but does not spread aggressively.

I don’t think I’d cultivate it for use unless I needed it for medicinal purposes. If I run across it on a forage, I’d happily add it to a basket, but I don’t think I’d go out of my way for it, and it really isn’t worth creating recipes around due to the small amounts gathered at one time.

Sheep’s Sorrel, and Wood Sorrel

These two wild leafy plants taste very similar, but look very different from each other. They both have a pronounced sour flavor (not unpleasant), better used as an accent than as a feature. The chopped leaves can be sprinkled over a salad to add a bit of tang, or they can be cooked as a pot herb. I have heard of making gravy with them. I have never eaten these at table. I’ve nibbled on them while playing in the woods as a child, and while hiking when I was older. We referred to Wood Sorrel as “Sour Sorrel”.

I don’t think I’d use these as frequent foods. They are fairly distinctive in flavor, and best suited to grabbing to enjoy something fresh on the trail. If I ran across them on a forage I would gather them sparingly, but not in quantity. They aren’t something you’d want to make an entire dish from.

Purple Dead-Nettle

I’ve tried one raw leaf of this rather fuzzy plant. Could not do more than that, the fuzziness of the leaves puts me off. I have also cooked it, used it in a smoothie, and eaten the raw blossoms. The blossoms were a tiny delicate treat, and I did enjoy them. The cooked vegetable has a strong green flavor, with a slight bitter edge. I suspect this weed may taste different depending on the climate, and growing conditions, because I’ve heard it described differently. Either that, or there is no accounting for tastes! It was not bad in the smoothie, just adding a green background flavor.

This isn’t something I’d go out of my way for. It isn’t nasty or anything, just not something I could say I really liked (except for those tiny blossoms). It is something I’ll use in mixed greens or cooked dishes though, just because it is plentiful and often THERE, and it is a free vegetable. It isn’t unpleasant – other than that fuzziness, which is kind of a personal tactile thing.

Wild Garlic

I love the flavor of wild garlic in mixed dishes. It is a little more complex to me than domestic garlic, and adds a nice savoriness to foods without any heat. Use it as a seasoning, and not as a feature.

I like this so well I transplanted some into my gardening pots. Not only is it good food, and has some nice medicinal effects, but it also helps deter some bugs in the garden. Wild Garlic has tube leaves, very like chives, but taller and stiffer – they stand straight up and don’t bend down.

Wild Onion

Like Wild Garlic, this one is easy to love! We have a white and a purple flowered wild onion where we are now, and they are both tasty. I gathered some to put into containers so I could keep them going, and the white bears every year, coming back to give me leaves and bulbs. The leaves are FLAT, not tubes, and they smell so much like onion that you can’t miss them.

Cleavers

Fuzzy clingy stuff, is edible raw, but I am just not into eating hooky velcro. Cooked, it tastes kind of green, slightly fresh pea flavored. The flavor does not seem to darken with cooking.

Cleavers also has some good medicinal effects, but it depends very much on the type – there are many many varieties of it. I’d use this again if I needed food. Not sure I’ll go out of my way for it under normal circumstances though. It gives me a bit of itch when I pick it, so I don’t like handling it.

Wild Mustards

All of the wild mustards I’ve used have had a bitter flavor that I do not care for, but I can eat them at least a little. They are a pot herb, which means you either boil them, or sautee them in butter with either garlic, or some Redmond Real Salt Seasoning Salt (trust me… this one is the bomb!).

Tansy Mustard, Rough Mustard, Smooth Mustard, and Blue Mustard all grow out here, and mostly we pick and dry for our rabbits for winter feed, but once in a while I just have to try it because it is the only green thing out there.

Wild Asparagus

It isn’t really. It is just growing naturalized. Tends to be skinny unless you have a well established patch. But go for it if you see it. It is just asparagus, and divine when cooked same day fresh!

Foraging wild asparagus requires you to train your eyes to see it. It has about three different appearances. Small new patches, with skinny clustered stalks. Mature patches with thick or very tall stalks (some of it gets enormous). Asparagus going to seed, with tall feathery fronds waving in the wind. Once you train your eye, you’ll see it in specific locations, where it returns year after year.

 

I’ve eaten other wild foods – mostly berries. The particular foods listed here are remarkable because each one is considered a weed, and many are considered to be invasive pests. Eating them seems to be particularly smart – they are plentiful and free, and unwanted, so you can’t over-harvest.

There are an astonishing number of weeds that are edible, and they occur all across every country in the world. Vegetables are getting harder to afford, and knowing  just a few of those edibles can help to offset the cost of greens on the table to a significant degree. Half of the green food I’ve eaten in the last week has been weeds! That is a significant amount of food!

It is worth a try. Make sure of your identification, and then go try them out. Taste a leaf. Then sprinkle some on top of your lettuce salad, or toss some in with your spinach or collards. You can get creative and find recipes that use them if you want – they are all over on the internet – but using them in simple ways will help you know if you like them or not.

Grab your basket, and go hunting!

There are actually quite a large number of edible weeds. I don’t like many of them – I dislike the taste of dandelion (though I do use it as a medicinal herb), and the texture of a few edibles is less than enjoyable (mullien is just too fuzzy, thank you anyway). I like Plantain, but can’t find it growing here. I’m pretty sure the prolific weed in our flower beds is Mare’s Tail, but there are so many similar weeds that I am not absolutely sure if my identification, and not quite confident enough to toss it in the bowl or pot until I am certain.

Last night though, we walked outside our front door, and looked in an area we’d previously ignored (being hidden by our neighbor’s cars), and found chickweed. A lot of chickweed. Some of it is in an area we would not want to use it from, but there are a couple of really lush plants in the corners that I am going to transplant, and put to work. When I showed it to my neighbor, and explained what it was, she said, “I’ve been trying to kill that!”. This is actually kind of funny, because she has been trying for years to get something “edible” to grow in that spot. I suspect she may decide to serve up the Chickweed with dressing instead in the future.

Edible weeds are terrific because they are tasty, free, and they grow exceptionally well without any special care. Many are very high in vital nutrients – more so than more popular cultivated greens. Some have special properties that will aid in recovery from 21st Century illnesses.

Chickweed is just such a plant. Proliferates easily, healthy for most people, and has some special attributes.

It has long been associated with weight loss. It contains saponins, which aid the body in breaking down and releasing fat. This means that for certain people, overconsumption could be a problem. Our neighbor’s husband has difficulty retaining weight, so he’d not want to be chowing down on chickweed every day. Because of this attribute, and how the body rids itself of excess weight, people with liver or kidney ailments would need to exercise caution in consumption as well. A cup or so of fresh leaves a day is MOST likely safe, even for people with medical problems of this kind. You just don’t want to go hog wild on it and try living on chickweed salads if you have this kind of medical issue.

Along with purslane, and Lamb’s Quarters, chickweed is another plant that we’d do well to stop fighting, and start using. Every part of the plant above the ground is edible – stems, leaves, flowers, and seeds. The roots are sometimes used medicinally.

The leaves and flowers taste “green”. There is no other word for it, they just taste green! The stems are crispy, the rest has a texture more like leaf lettuce.

It is valuable not only as a food crop, but as a forage crop for animals. It is an aggressive seeder, so gathering seeds from it in the fall means you can easily toss out seed to extend the range of this friendly weed. Poultry loves it, and it is good for cattle and goats, and of course, pigs love it.

If you absolutely cannot find any near you, there are sources for seed online. It will thrive in a pot, or pretty much anywhere. It does well in poor soil (sandy or gravely, even clay), and bursts forth in lush green each time it rains. It produces tiny white flowers which are enjoyed by bees and butterflies.

Definitely something of worth, which should be rediscovered and appreciated.

 

There are a surprising number of weeds that are edible. Two of the most common everywhere are Lamb’s Quarters, and Purslane.

Once you learn to identify these weeds, you’ll realize you’ve pulled them out of your gardening beds for years. I remember pulling both from the gardens as a child. If only I’d known they were good food, I’d have told my mother to let them grow and harvest them with the lettuce!

Interestingly, both of these weeds may also be known as Pigweed. They also have other common names in various regions of the world.

They are both drought tolerant, and will grow in poor soil, and heat does not make them flinch. Purslane is a succulent, and stores water in the leaves and stems (the image above is of Purslane in a pot – it grows flat to the ground and spiders outward from the center when grown on the ground, and the stems are typically more red than what is shown above). Lamb’s Quarters uses a different tactic – sending down a long and tough taproot (this makes it a valuable plant for helping to keep good deep soil condition).

Both plants are highly nutritious for both people and animals. Purslane could be classed as a superfood, for the amount of Omega 3 alone.

I scored some Purslane in a pot today. Funny thing about Purslane. If you have a garden, it will pop up pretty much anywhere there is bare ground. When you are not looking for it, it is everywhere!

But if you live where you do not have access to much bare ground, it can be hard to find. Some garden stores are now carrying it as a drought resistant ground cover, or as an edible herb, and a few online sources are carrying seed.

You won’t find anyone doing that with Lamb’s Quarters. But it seems to grow everywhere too.

Both can be grown from seed – you can save it from plants one year to seed in the next year if you feel the need. Both are such useful plants, it just may be worth it to do so.

They are both annuals, so they require reseeding each year.

Purslane will also easily root from cuttings. It roots faster than just about anything else, and doesn’t even need to be buried in soil to root! As long as it stays on top of damp soil, it will root just laying there. It will root in a few days in water. If you break off a branch to root (or eat), it will branch and come back stronger than ever.

Now, what do you do with them?

Lamb’s Quarters is edible raw or cooked – in general, the younger tender leaves can be used in salads, while the older tougher leaves make a good boiled green, just like spinach (only they need to be boiled longer – 30 minutes is recommended). This is a high calcium green.

The seeds from Lamb’s Quarters are also edible, and may be used like Quinoa (in fact, they are from the same plant family). The plant produces an impressive seed plume, similar to amaranth, but far coarser. Each plant will produce enough seed to be well worth the effort.

As an animal feed, it is also excellent. The greens can be fed to pretty much any farm animal. The seeds also make a great grain replacement for poultry. The plants can be harvested and dried, and bundled for use in the winter, either before they send up seed stalks, or after but before the seeds mature. Free animal food. It doesn’t get easier than that!

Now, what about that Purslane?

The entire leaf and stalk is edible, and so are the flowers and seeds. It is crisp in a salad, but may also be cooked, and is sometimes used in stir fry where it is just barely cooked. It has a tangy flavor, but chances are if you add it to a mixed salad you won’t even notice a difference in flavor, though you might run across a crispy piece now and again. There are actually recipes from a wide range of cultures which call for Purslane.

It is also a useful animal feed, though it is so small that it may be difficult to gather enough to make a significant difference if you have a large number of animals. Ducks and chickens absolutely love Purslane, and treat it as candy! Deer and goats also like this crunchy treat. It is good for rabbits, but they don’t seem to be as crazy about it as the ducks are.

Summer is coming, so watch for these two useful weeds, and make them work for you instead of spending all your time fighting them!

There are many other edible weeds as well. I spotlighted these two because they are so common, and so easy to recognize.

 

There are an amazing number of things you can grow from the grocery store, and a surprising number which can be grown from scraps that you’d normally throw away. A lot of these, you probably know about already. A few were surprises to me.

There are three kinds of foods that can be grown, and only one is technically “scraps”, but the others qualify under certain circumstances. This list is not comprehensive – you’ll likely think of a few of your own as you read.

If you have a compost pile, and have ever had volunteer plants come up, you’ll already know that some things thrown out will still grow and produce.

Seeds – Almost any food that you buy that is fresh, or sometimes dried, which has not been chemically treated, or canned using heat, may contain seeds that are viable.

Tomato, fig, strawberry, and other small seeds with stuff clinging on them can be fermented for 24 to 36 hours, and then the seeds can be separated out. Some require chilling or a rest period before you sprout them, some do not.

Not all will bear fruit, but generally, even with those reputed not to, a certain percentage WILL. Many seeds from plants that are propagated by cuttings or by grafting (figs, apples, pears, peaches, etc) will not breed true – that is, the seeds will have a high percentage of marginal plants (some of which may not bear fruit at all), some which will bear poor fruit, some which will bear acceptable fruit, and a few that will bear good or very good fruit. Hybrid tomatoes, cucumbers, etc, will also have this issue, but are likely to produce some edible food. This is how plant breeding and pollination work, just like your kids, there is a lot of genetic variation in the offspring. They are included because the potential is there, and the experimentation can be fun.

I recommend that you Google about growing any of these from seed, and find out what it takes to actually bear fruit. In almost all cases, determination gets the job done.

• Avocado
• Papaya
• Mango
• Pomegranate
• Persimmon
• Apple
• Pear
• Peach
• Figs
• Pepper Seeds
• Tomato seeds
• Strawberry seeds
• Pineapple seeds – yes, some pineapples do have seeds! Some do not, but many do. They are in the flesh, close to the rind. Small black seeds, close to the size of sesame seeds, black or dark brown in color. Surprisingly, there is a lot of info online for growing pineapples from seed.
• Raw Peanuts
• Raw Almonds
• Many herb and spice seeds – coriander, dill, celery, caraway, etc. Any whole seed is worth a try. Some may be heat treated. Lower cost ones are more likely to be viable. They can even grow when many years old – we had a wonderful winter crop of dill grown from dill seed that had to have been 7 or more years old, scavenged from a kitchen cupboard where it had been neglected for years.
• Many grains and legumes – lentils, garbanzos, black beans, black eyed peas, wheat berries, etc.
• Seeds from squash, pumpkin, cucumber, watermelon, cantaloupe etc.

Bulbs and Tubers – Any one of these bulbs or tubers, and most others, can be re-planted. Now… some of them will bear more of themselves, others will need to go to seed to do that. A few, like onions, depend upon the variety.

• Potatoes – cut old potatoes so that there are two eyes per chunk. Let dry overnight. Plant.
• Sweet Potato – Google “grow sweet potato slips”. You can propagate from most sweet potatoes, even if they look too withered to eat.
• Ginger  – A nice chunk of ginger root can be planted, and will grow. It is a tropical plant, and it usually takes quite some time to show growth.
• Jicama – Can be replanted, and will grow and produce seed. Google for info on pollination.
• Onion roots – Onions can be done many ways. Multiplier onions will divide and propagate. Top multiplier onions will produce more bulbs at the top, for you to plant. Standard large onions may sometimes divide, but may need to go to seed for you to expand them. Green onions may either divide into more, or go to seed, depending on the variety.
• Carrot Tops – Actually, any carrot can be planted and left to go to seed. Many fresh food fanatics like eating the green carrot tops as a salad green. The top of a carrot can be replanted, it will root and grow green tops, which can then go to seed. Carrots from the store need only have some visible remains of the carrot top – if they have just a circle, and no green foliage (even very little is enough), then they won’t work.
• Horseradish – pieces of horseradish root can be grown into new plants.
• Jerusalem Artichoke – These bulbs, which resemble more compact ginger roots, are prolific, and once planted, will come back year after year. They may be hard to find in stores. They are excellent animal feed, both roots and tops.
• Turnips – Turnips will produce edible tops if replanted, and if let go to seed, will produce more turnips.
• Garlic – Virtually any kind of garlic will grow if planted. Break apart into cloves, plant each clove, and they’ll divide.
• Shallots – Shallots are multipliers, the bulbs will divide fairly prolifically. If you purchase shallots in the store, the bulbs may have the beginnings of the division process. You can divide any bulbs that are starting to divide, and plant the pieces separately.

Really Truly Scraps – These foods are typically things you would throw away. Replanting gives you another crop from them, sometimes many more crops.

• Celery bottoms – Save the bottom of the celery from the store – I leave the smallest ribs in the center. Set them in a bowl of water (shallow water) for 1-2 days, then plant. Just make sure the bottom of the plant is covered sufficiently to retain moisture at the base. Keep well watered for the first few weeks.
• Potato peels – Depression era potato growing. Thick potato peels with the eyes were used instead of potato starts.
• Lettuce bottoms (best with roots) – Two ways to do this. One is the same as celery. The other is to buy hydroponic lettuce that has the roots on it, and replant that. It will send out many small side heads. You can also let it go to seed.
• Pineapple tops – they are actually specially designed to grow! Pull off the rest of the fruit. Then slice the stem, in thin slices, until you see a circle of brown dots around the edge of the stem – don’t worry, when you see it, you’ll know! If you pull away the leaves, you’ll see some brown roots curling around the stem. Pull off some more, about an inch up. Let it dry for a few days, and then plant it. Keep the soil moist for several weeks, and then settle in to a once a week watering schedule. Yes, you can get them to bear fruit. There is an abundance of information available online for doing so.
• Mushroom stems and scraps – bury mushroom scraps (chop into small pieces) in damp half finished compost (for Portobellos), or in damp hardwood sawdust (for shiitake). Keep damp, but not wet. Google to learn how to induce them to fruit.
• Cabbage bottoms – Cabbages work the same as lettuce.
• Onion bottoms – the bottom root portion of an onion, if cut off just above the solid part, can be planted. Just set it in a bowl of water for a day or two, then settle it into damp soil – no need to cover it. It will send up greens from the middle, and form more bulb.

You can do these items in potting soil, or in dirt. Or in home grown compost, or a mix of all of those things. Whatever you have.

Now, you don’t have a choice of varieties. There is an element of gambling here. Also, due to modern food handling methods, sometimes it just won’t work – maybe the potatoes have been sprayed with sprout inhibitor (some are, some are not), maybe the seeds have been heat treated, or maybe the food has been irradiated or chemically treated in other ways. You don’t know. But if you NEED to grow food, this is worth a try. For sheer survival, it is a great experiment, and if you ARE in a survival situation, chances are at least half of what you try is going to work enough to justify the effort.

If you are on food stamps and want to grow a garden, this is one way you can get a garden going with foods you normally buy. Quality may vary, but there are still many things you can grow this way which will work nicely to produce more food with less money.

Update: Our book on this topic is now available for download! Get The Scavenger’s Garden: Growing Food from Groceries and Scraps for even more kinds of foods you can grow from groceries or scraps, and factors that influence whether they will grow and produce food.

“Buy gold!” they say. But the more I think about it, the less logical it seems. Oh, it makes good sense for the gold dealers now, making record sales percentages based on record high gold prices. But if you DO invest in gold, what are you going to DO with it in a crisis?

There are two major issues with gold. The first is vulnerability, the second is usability.

If you buy gold, there is a record of it. If things get dicey, there is a good chance the government will confiscate what it knows about, and make it illegal for you to possess it or sell it if they do not know you have it. Gold is still tied to our financial system, even if not strongly. There is a precedent for confiscation of gold, by the government. It has happened twice in history before. And this time they have a big motive. Central banks have “leased” their gold reserves. They have them on paper, but they no longer have the actual gold. The leasees have SOLD that gold. At today’s (or tomorrow’s) prices, they can NEVER buy it back. The government is all too likely to confiscate the gold of private citizens to stabilize the havoc that particular bit of slight of hand is going to cause. This one item means that if you are going to invest in metals, go with silver or platinum, not gold. They are highly unlikely to confiscate those – especially silver, as it is so bulky in comparison, and not tied to the monetary system anymore.

If the government does not confiscate it (which I kind of doubt), SOMEONE knows you have that, you are on a list somewhere, that list WILL get out, and SOMEONE will come after it. Gold makes you a target. A bright, shiny one, for people who see it as the ultimate route to power in a meltdown. It isn’t… but they will still think so. Gold makes you very vulnerable to people who are a whole lot more determined to GET that than you will ever be to KEEP it – they are willing to not only kill, but to torture and harm your loved ones to get it.

If you manage to keep it, it may not actually be usable! In a national or global economic crash, if currency is not longer worth anything, people will NOT automatically turn to gold. For one thing, most people simply do not have it. Those who do may find it impossible to actually USE. Your average farmer who might sell you eggs or milk is simply not set up to do business on a gold standard – if there were such a thing. In an economic collapse, there won’t be such a thing. He wouldn’t have any idea how much to charge you… or how to USE what you have.

Say you have one-ounce gold coins. How do you spend two dozen egg’s worth of that? Carve off a piece?

Money is nothing more than an agreed upon unit of trade. My labor for a valuation which can then be exchanged for things I need.

When money goes away, people do not replace it with gold, which they can no more set a value on than any other useless thing. The currency of trade, becomes BARTER. Goods or services for goods or services. When money goes away, it just goes away, and is not immediately replaced.

Those eggs have more value than your gold.

You can’t eat gold. You can’t use it to stay warm.

You only really have one security. Don’t invest in gold. Invest in land. Paid for, free and clear.

Then USE the land. Get it producing. Get it to produce something that people will always need. Food, clothing, shelter. Things people will be willing to barter for in times of desperation.

Learn how to barter. Not just how to barter this thing you have for that thing you want. But how to barter this thing of value for that thing of value to barter again for another thing of value and finally barter for the thing you want.

Invest in tools of self-sufficiency. Keep a few spares.

Invest in a food storage, but don’t rely on that to save your bacon. Food storage runs out. Gardens don’t. Food storage does not reproduce. Animals do! Get your continuous supply system set up and operating. It will always have value.

The more you can do for yourself, and the more surplus you can produce, the better off you’ll be if things do get really hard. They haven’t yet – they only hint at really hard.

Don’t expect gold to save you. The land can do that much more effectively. If you feel you must invest in some kind of metal, silver is likely to be more liquid in a crisis, and while it is bulkier, it is easier to fly under the radar with it. Even then, silver is not a highly spendable item in a crisis – it is more a means of keeping your money THROUGH a crisis, until it is over. Just something to use to store funds that you don’t want to trust to the banks, which you don’t want to sink into land and other usable items.

UPDATE: Our book Growing Microgreens for Home and Farm is now available on Amazon for Kindle, or in PDF format from our Firelight Heritage Farm Books website. Learn how growing microgreens can help you save money on vegetables, and feed your animals.

Ever notice how we get told about salmonella outbreaks in peanut butter whenever the economy tanks? There’s a reason for that. And a simple solution!

Apparently, the oil and low water environment of peanut butter can make salmonella stubborn to kill in the processing factory environment. Heat sealing won’t quite kill them all. Usually only a few stubborn beasties are left though, and only on special occasions.

So why is it that these little buggers show up every time the economy gets bad?

When things are hard, people buy more peanut butter.  Peanut butter sales are sort of the mercury reading of economic health. Good times, people buy meat and cheese. Hard times, they eat more peanut butter. Especially families with lots of children. No criticism there, my kids ate a lot of peanut butter, it is good food.

But when things are hard, and peanut butter sales increase, peanut butter spends less time in storage, between the factory and the table. Turns out, that creates a problem.

Salmonella can’t survive well in peanut butter. It can’t multiply there, and has a hard time even living. Somewhere between two and six weeks after bottling, any salmonella in peanut butter is gone from natural peanut butter and unsweetened peanut butter by the time it hits the store in almost every situation.

Some ingredients help the salmonella survive longer. Sugar is one of them. Some other sweeteners act the same as sugar, giving the salmonella a carbohydrate fix that helps it last a bit longer. More sugar, longer living salmonella.

Even so, within about 12 to 20 weeks, the salmonella is completely gone (even in cooler temperatures which prolong the life of the bacteria). And here we have the reasoning for salmonella outbreaks when the economy is in the toilet…

It means that our peanut butter reserves in warehouses have run short. The peanut butter is spending less time in storage between packaging and the store. It isn’t having enough time for the salmonella to completely die off.

This is a bit alarming when you think about it. If the economy is so bad that we are down to a few weeks supply of peanut butter in our nation, then things are worse than they may appear on the surface. Peanut butter doesn’t lie.

So, what does this mean to you, and how can you be sure you are eating safe food? It has nothing to do with the government – there are a few simple things you can do to make sure your peanut butter isn’t going to make you sick.

1. Buy natural peanut butter. Peanut butter without sugar is best.
2. Keep natural peanut butter sealed, at room temperature, for 2-3 weeks before using.
3. Keep sugared peanut butter sealed, at room temperature, for 6-10 weeks if you can, before using. This means having a supply on hand to use from.
4. If you make fresh peanut butter, do not add sugar, and store it at room temperature for three weeks before using – the salmonella comes from the fresh peanuts, not from the packaging systems. Give it time to die.
5. DO NOT REFRIGERATE UNOPENED PEANUT BUTTER! Store at room temp, NOT in a root cellar or cold storage. Salmonella survives LONGER when refrigerated.

No need to recall “contaminated” peanut butter, just set aside unopened jars for use later. Truth is, probably a lot of what comes to your table was contaminated at one time – but the salmonella has had time to die in storage, and is no longer a risk.

The problem here is not that peanuts can be contaminated. We will never be able to stop them from being contaminated, and we won’t really be able to stop some of those little beasties from surviving the hot bath of processing and preserving.

The real problem is that our economy is so badly damaged that people are using far more than is being produced, resulting in a depletion of stored supplies. Under normal conditions, the commercial storage and distribution system has a built-in mechanism to ensure that the peanut butter is safe by the time it reaches your home. It is only in this kind of hard times when that falls apart because of abnormally high demand.

The long term national solution is to elect a man who actually cares about fixing the economy instead of re-electing someone bent on destroying it further. A reduction in government regulations, which allows businesses to flourish and hire again, will solve the problem of the peanut butter – no new regulation is needed (quite the opposite).

The personal solution is much simpler. Just make sure your peanut butter is old enough to be safe.