Prairie Turnip (Psoralea Esculenta)
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Look for the aquamarine flowers of the prairie turnip. You may also know it under the name "breadroot" or "prairie potato." These edible wild plants were well known to Native Americans and early settlers, and the tubers of this vegetation may be cleaned and eaten raw or cooked like a turnip. Although the root portion itself is small---it measures only about 1 to 2 inches across---the plants grow in clusters; this makes it easy to collect sufficient quantities for a small meal.
Greenbriers (Smilax)
Hans Hillewaert/Wikimedia Commons
At first glance you might discount this thorny vine with its bright red berries. When you find greenbriers in the woodsy areas of Texas, look toward the ground for young shoots just coming up. Harvest them, strip off the tough other layer, and cook the shoots. If the shoots you find are still very young, you may consume them raw in a salad.
Clover (Trifolium)
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Look for this hardy plant at the higher elevations but also in well-shaded, woodsy areas. Survivalists rely on green clover as nutritious and filling snacks. Avoid eating the clover raw, since larger quantities may lead to stomach upset. Boiling them in saltwater for five minutes makes clover leaves easier to digest.
Adam's Needle (Yucca)
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The arid climate of Texas makes Adam's needles a plentiful shrub; it is one of the most versatile edible wild plants in the state. The dried portions of the plant make excellent fire starters, while the young flower petals may be eaten raw. If you run across a yucca with a flower stalk, check for fruit. Cut open the interior and look for a milky white color. Consume the fruit raw or place it on a stick for roasting over the campfire.
