Outdoor Survival Foods

MRE's

• MRE's (meals ready to eat) are basic army food rations for the field that have everything from a chemical cooker for prepared foods to utensils, snacks, condiments and a desert. MRE's make for good survival foods because they are self-contained and have a long shelf life if stored in cooler temperatures, such as in a refrigerator or freezer. Although the packaging from an MRE results in excess trash and weight to carry, the chemical heat source eliminates the need for a fire, making it an useful backup in times of inclement weather.

Plants

• Wild edibles are wide ranging and include certain plant and tree species to seasonal berries, roots and nuts. Tree species, such as sassafras have edible leaves that can be eaten as part of a backcountry salad or straight off the tree while you are foraging. There are several berries that are edible; however, it is important to be able to properly identify the berry and the plant from which they are grown before eating them. Typically, red berries and white berries should be avoided, as they are commonly associated with holly trees and poison ivy. Many trees also have seasonal nuts and fruit, some of which need to be washed from their tanins, such as acorns, before consumption.

Mushrooms

• Mushrooms deserve their own category in outdoor survival foods because of their widespread availability in addition to the potential for serious harm or death occurring upon mistaken identification. Even mushroom experts can make mistakes in identifying similar species and many mushrooms are labeled "edible" by field guides, while not necessarily meaning that they are pleasant to eat. Unless you have a field guide and are able to identify specific species and growing seasons, mushrooms should be avoided due to the potential for poisoning. In some cases, even edible mushrooms have negative digestive or allergy-like effects on some survivalists.

Universal Edibility Test

• In addition to foraging for known edible foods, it's possible to use the universal edibility test to discover new foods that can provide some sustenance on your outdoor excursions. First, separate a plant into its different parts, including leaves, stems, roots, buds and flowers. Test each part separately and then determine whether the plant as a whole is edible or not. Smell the plant part for any strong, acidic odors. Rub the plant part on your wrist, waiting for 15 minutes for any negative reaction. Touch the plant part to the outer lip, observing for any burning or itching feelings. Hold the plant part on your tongue for 15 minutes and then chew, but do not swallow for 15 minutes. Swallow the food and wait for eight hours for any negative effects to show up. Any ill effects should be followed up immediately by induced vomiting and drinking large amounts of water.