Cuisine of 2025

Here are the main plants I imagine we’ll be locally depending on for food on our land by 2025. Notice what is not there – many of the delicious but increasingly hard to grow annual vegetables we’re used to. This is based upon my beginner’s understanding of growing food in our specific area and of how climate pressures will change what can do well without increasing amounts of time and material inputs. There are also of course dozens of other plants we’ll depending on more for medicine and so many other needs not listed here.

Greens:

  • Sochan
  • Stinging Nettle
  • Sweet Potato leaves
  • Lamb’s Quarter
  • Pokeweed
  • Purslane
  • Dandelion
  • Day Lily
  • Amaranth
  • Chickweed
  • Sea Kale
  • Lots of wild edibles I don’t know

Veggies:

  • Squash
  • Beans
  • Tomatoes
  • Peas
  • Peppers
  • Potatoes
  • Asparagus
  • Smilax tips
  • Sunchokes
  • Groundnut / Hopniss
  • Air Potato
  • Sweet Potatoes
  • Okra
  • Perennial Onions
  • Garlic
  • Bamboo

Grains and seeds:

  • Amaranth
  • Sorghum
  • Chia
  • Heirloom Wheat
  • Perennialized grains
  • Maize
  • Buckwheat

Nuts:

  • Acorns
  • Hazlenuts
  • Hickories
  • Pecans
  • Chinese Chestnuts
  • Chinquapins
  • Black Walnuts

Fruits:

  • Asian Persimmons
  • American Persimmons
  • Asian Pears
  • Mulberries
  • Maypop
  • Blueberries
  • Blackberries
  • Wild Grapes
  • Cultivated Grapes
  • Paw Paws
  • Aronia
  • Eleagnus
  • Figs

Other wild plant foods:

  • Pine bark
  • The tips and shoots of some plants (e.g. Greenbriar)
  • The flowers of many plants (e.g. Honey Locust, Squash Flowers)
  • The young leaves of many plants (e.g. Basswood)

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