Michigan has variety of wild areas to explore, from the shores of the Great Lakes to the more remote regions of the Upper Peninsula. Whether backpacking, camping or just simply foraging, these wild areas also contain a number of plants that can be eaten safely with little to no preparation. Many of these are easily identifiable even to an amateur forager.
Alpine smartweed: Found mostly in northern Michigan, the bulblets can be nibbled off the stem, but the rootstocks should be roasted.
Nodding wild onion: The leaves can be eaten before the flowers appear; after the flowers bloom, the bulblets also can be eaten. The underground bulbs can be cooked or eaten raw.
Clover: Both red and white clover can be eaten. Reds should be soaked and boiled 5 to 10 minutes; white should be eaten before the flowers appear.
Burdock (pictured below): The young leaves and inner roots and pith (remove the green rind) can be eaten as a salad, though the roots should be boiled first.