Learning how to find food in the wild is a hobby for some, but it can mean the difference between life and death if you are ever caught in a survival situation. While foraging in your backyard or woods can be enjoyable, resourceful and a beautiful way to connect with the earth, knowing some basic information on how to eat should you ever need to find sustenance is an important skill to have. There are many plants that are edible, but one food source that is often overlooked is the bark of trees. Sound crazy? You actually may already eat tree bark - ground cinnamon is from the bark of the cinnamon tree!
While tree bark may not usually seem like the most appetizing food source, it will provide sustenance and keep you alive, and it can be tasty too. Historically tree bark has been used as food around the world. In Scandanavia a traditional bread is made using the ground inner bark of pine trees mixed with rye flour. There is evidence of ground birch bark being added to flours for bread to help stretch rations in the winter during the first World War. Soldiers would also strip the bark from trees to eat when in need of food, especially when traveling long distances.
This food source could be vital in the winter in colder climates, such as Maine, when other food sources become scarce. It's also fairly easy to harvest, though you will need a knife or similar tool to cut into the bark.If you don't have that, a sharp-edge rock can work.
Which trees should I harvest? While most tree barks are safe to eat, two that are easier to identify are pine and birch. The inner bark of all birch and pine trees is nutritious and perfect as emergency food. Pine trees have chunky thick outer bark, longer needles and cones (of which the seeds are also edible!). The eastern white pine, a common tree in Maine, has needles in clusters of five and long narrow cones, about 4-8 inches long. There are two basic varieties of birch: black birch and those similar to it and white birches, with which most of us are familiar. Black birch has dark cherry-brown bark that carries the aroma of wintergreen.
How do I harvest the bark? It is best to cut narrow vertical sections of bark. Cutting a ring around the entire tree will kill it, since this will cut off the transport of nutrients from the tree roots to the rest of the tree. Cutting too much, even if it doesn't circle the tree, increases the risk for disease and deformity. To practice harvesting bark, you should only cut a small section, just a few inches, and preferably on a tree that needs to be cut anyway or one that was recently felled. Cut, chip, peel and scrap off the outer tougher bark until you reach the soft inner layer. You don't need to go very deep. The layer that clings to the inner bark, is the most nutritious and softest, so this is the part you want. Peel and cut off this inner layer to eat.
How can I eat it? The inner bark can be eaten raw. It can also be laid out to dry to grind into flour later (using stones if you are in an emergency situation). You could then mix with water to bake or fry over a fire (like a pancake). Another option is to cut the bark into thin strips to boil in water, like noodles. Roasting smaller pieces by the fire until they are light brown in color is also a possibility.
As an enthusiast and expert in wilderness survival and foraging, I can confidently share insights into the article's concepts about finding food in the wild, particularly focusing on the often-overlooked source of sustenance—tree bark. Foraging for food in the wild is not merely a hobby but a crucial skill that can be a matter of life or death in survival situations.
The mention of tree bark as a potential food source might seem unconventional, but it holds historical and practical significance. One compelling piece of evidence is the traditional use of tree bark as food in various cultures. For example, in Scandinavia, a bread is made using the ground inner bark of pine trees mixed with rye flour. Additionally, during the First World War, there's historical evidence of ground birch bark being added to flours for bread to stretch rations in winter.
Soldiers, faced with the need for sustenance during long journeys, would strip bark from trees to eat. This highlights the practicality of tree bark as a survival food source. Moreover, the article suggests that tree bark can be a vital food source in winter, especially in colder climates like Maine, when other food sources become scarce.
Identifying the right trees is crucial when harvesting tree bark for consumption. While most tree barks are safe to eat, the article recommends focusing on two easily identifiable types: pine and birch. Pine trees, with their distinctive features like chunky thick outer bark, longer needles, and cones (with edible seeds), make them suitable for foraging. Similarly, birch trees, particularly black birch and white birch varieties, are mentioned as nutritious sources of inner bark.
The article provides essential guidance on how to harvest tree bark without harming the tree. Cutting narrow vertical sections is recommended to avoid killing the tree, and the importance of not cutting too much to prevent disease and deformity is emphasized. Practical tips for harvesting include cutting small sections, preferably from trees that need to be cut anyway or those that have recently fallen.
The methods of preparing and consuming tree bark are diverse, offering options for different scenarios. The inner bark can be eaten raw or dried and ground into flour for future use. Techniques such as baking or frying over a fire, boiling in water like noodles, or roasting are suggested ways to prepare and consume tree bark.
In conclusion, the article sheds light on the importance of knowing how to find and consume unconventional but potentially life-saving food sources in the wild. Tree bark, when harvested and prepared correctly, can serve as a valuable and readily available source of sustenance in survival situations.
