@jblue Image 3, fruit shrubs cont:
Vaccinium spp. loads more blueberry relatives but the above taste the best.
Fruit Trees:
Asimina triloba, pawpaw; Celtis laevigata, sugar berry; Celtis occidentalis hackberry; Diospyros virginiana, American persimmon; Malus angustifolia, American crabapple; Malus coronaria, sweet crabapple; Morus rubra, red mulberry; Prunus angustifolia, Chickasaw plum; Prunus serotine, black cherry; Prunus virginiana, chokecherry; Viburnum prunifolium, blackhaw.
Fruit vines, ground covers: Fragaria virginiana, wild strawberry; Mitchella repens, partridge berry; Passiflora incarnata, maypop; Rubus aboriginum, Aboriginal dewberry; Rubus allegheniensis, blackberry; Rubus argutus, sawtooth blackberry; Rubus hispidus, swamp dewberry; Rubus occidentalis, black raspberry; Rubus odoratus, purple flowering raspberry; Rubus spp. so many blackberry relatives... Vitis labrusca, fox grape; Vitis rotundifolia, muscadine grape.
Nuts and seeds:
Acer floridanum, southern sugar maple (better boiled or roasted); Acer rubrum, red maple; Agastache scrophulariifolia, giant hyssop; Apios americana, American groundnut; Carya illinoinensis, pecan; Carya spp. (other hickory species, check locally. Not all taste very good); Castanea pumila, Allegheny chinkapin (grow in full sun to prevent blight); Celtis laevigata; Celts occidentalis; Corylus americana, American hazelnut; Fagus grandifolia, American beech; Impatiens capensis, jewelweed; Juglans cinerea, butternut (climate zone 3-7); Juglans nigra, black walnut; Quercus spp. oak trees (most acorns require leeching to remove tannins)
Image 4:
Tea/herbs/spice:
Acer floridanum, southern sugar maple; Agastache nepetoides, yellow giant hyssop; Agastache scrophulariifolia, giant hyssop; Allium canadense, wild garlic; Allium cernuum, nodding onion; Allium tricoccum Betula nigra, river birch (tapped for syrup, leaves and bark for tea); lex vomitoria, yaupon holly; Ligusticum canadense, lovage; Juglans nigra, tapped for syrup; Juniperus virginiana, Eastern red cedar; Mitchella repens, partridge berry (leaves and berries); Monarda fistulosa, wild bergamot; Morus rubra, red mulberry (dried leaves for tea); Myrica cerifera, wax myrtle (use like bay leaf); Pinus spp. pines (fresh green needles can be used for tea or spice); Pycnantheumum virginianum and curvipes, mountain mint; Rhus glabra, smooth sumac; Rubus occidentalis, black raspberry (dried leaves are nice for tea); Sassafras albidum, sassafras (use in moderation as it contains a carcinogen); Taraxacum officinale, (root can be ground for coffee subsitute); Trifolium repens, clover (not native but it's everywhere, dried flowers for tea); Zanthoxylum americanum, prickly ash (leaves and dried berries have citrusy salty taste).
Tubers/Roots: Elymus virginicus, spp. wild rye (dry roots and grind to flour); Helianthus tuberous, sunchoke; Krygia spp. native dandelions; Oenothera biennis, evening primrose; Sagittaria latifolia, duck potato (a pond species); Smilax, spp. greenbrier; Tradescantia virginiana, spiderwort; Typha spp. (peel roots and grind to flour, needs to be cooked).
Vegetables: Asclepias syriaca, spp. milkweeds (young green pods can be cooked, fried); Cerci canadensis, redbud (very young green seed pods); Cucurbit moschata, Seminole pumpkin; Melothria pendulua, creeping cucumber (only eat when light green); Opuntia humifusa, eastern prickly pear (Can be eaten like nopales); Phaseolus vulgaris, beans (check for local heirloom varieties); Proboscidea louisianica, devil's claw; Typha spp. cattails (young shoots can be cooked); Zea mays, corn (check for local heirloom cornmeal or popcorn varieties)
