White clover (Trifolium repens) grows in abundance everywhere and is high in nutrients including calcium, iron, manganese, selenium and zinc. White clover grows in ungrazed areas and reseeds itself. All parts of the plant are edible, and it is recognized by its white flowers atop its many bushy three-leaves. White clover grows to approximately 6 inches tall.
Creeping woodsorrel (Oxalis corniculata) is a prolific edible creeping ground-cover species present in Argentina and in most elevations of the planet below 2,500 feet. Recognized by three delicate heart-shaped petals that range in color from green to purple, creeping woodsorrel flowers almost all year round. All parts, including the rootstock, may be used for consumption and are edible.
Dandelions (Taraxacum officinale) grow prolifically in fields, hedgerows and wastelands, and crop up in lawns constantly. Dandelions are high in fat, calcium and protein and can be eaten with confidence. Dandelion leaves are delicious in salads and are many times more nutritious than lettuce. The stalks may be dipped in beaten egg, breaded and fried, and eaten like French fries. Dandelions have bright yellow heads that may be made into a tasty wine. The leaves of the dandelion are dark green and jagged.
Article Written By Victoria Ries
Victoria Ries is a freelance writer whose work has been published in various print magazines, including "Guideposts," "BackHome," New Homesteading" and "Mother Earth News." Ries enjoys working on diverse topics such as travel, animal rescue, health and home business. Ries is currently working on her B.A. in psychology.