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There are many wild edible roots, bulbs and corms that are available to you in the wilderness even in the desert. It just takes looking for them and knowing what to look for. If you think about the many different vegetables we have available to us in the produce section of the grocery store it should be no surprise that similar vegetables exist in the wild. These cultivated root vegetables were once wild themselves after all and have been manipulated into the vegetables we enjoy today. Most wild edible roots will not have as much flavor to them as those you find in the store but the nutrition is there just the same.
  • Agave Root
  • Arrowroot
  • Asparagas
  • Blue Camas
  • Burdock
  • Canna Lily
  • Cattails
  • Chickory
  • Chufa
  • Common Mallow
  • Dandelion
  • Daylily
  • Evening Primrose
  • Glacier Lily
  • Indian Cucumber Root
  • Indian Potato
  • Jerusalem Artichoke
  • Salsify
  • Scarlet Globe (Desert) Mallow
  • Sego Lily
  • Sweetroot
  • Thistle
  • Trout Lily
  • Western Spring Beauty
  • Wild Carrot
  • Wild Onion
  • Yellow Bells
  • Yucca Root

One of the most important things to understand with wild edibles is how to cook them and how to use them in recipes. You have to recognize that you do not just grab them from the wild and eat them all the time. With some this is acceptable and they can be delicious raw. You will enjoy them much more however and be more likely to take advantage of their benefits if you know how to use them in your cooking.

It is not really a lot different from what you do with the foods you buy from the store. You don't eat rice raw, you cook it and usually add things to it. Most people don't eat a raw potato straight from the ground either although I have from time to time. You cook them and mix them with other foods. Here is a great video showing Burdock root and a beneficial recipe: