During the brutal years of the American Civil War from 1861-1865, soldiers on both sides faced unimaginable hardships, including severe food shortages.1
o supplement meager rations, resourceful troops took to the wilderness, foraging for wild edibles to fill their empty stomachs. These 15 plants helped sustain the war-weary men in blue and gray.
1. Dandelion (Taraxacum officinale)
The humble dandelion was a true lifesaver for many Civil War soldiers. Not only are the leaves packed with vitamins A, C, and K, but the entire plant, from root to flower, is edible. Dandelion leaves made a nutritious addition to salads, while the roots could be roasted and ground into a coffee substitute.
Some even fermented dandelions into wine. This resourceful tonic provided a much-needed morale boost during the darkest days of the war.
2. Blackberries (Rubus spp.)
Sweet, juicy blackberries were a welcome treat for soldiers on the march. These antioxidant-rich fruits helped ward off scurvy and could be eaten fresh off the bush or baked into cobblers.
Blackberry leaves also had medicinal properties and were brewed into tea to treat diarrhea, a major cause of death for Civil War troops.
3. Wild Garlic (Allium ursinum)
The pungent bulbs and leaves of wild garlic provided flavor and key nutrients to soldiers’ otherwise bland diets. Garlic had the added benefit of natural antimicrobial properties to help prevent infections in the age before antibiotics.
4. Poke Sallet (Phytolacca americana)
The tender young leaves of the pokeweed plant, known as “poke sallet,” were a popular wild green among soldiers, especially Southerners. Pokeweed springs up in sunny disturbed areas, so troops could often find it growing near their encampments.
However, poke sallet can be toxic if not prepared properly. The leaves must be boiled in two changes of water to remove harmful compounds. Confederate soldiers joked that poke sallet “will kill you or cure you, depending on the cook!”
5. Sassafras (Sassafras albidum)
Fragrant sassafras trees offered several tasty options to soldiers in the know. The young leaves could be eaten raw or added to soups and stews. Dried sassafras leaves were also crumbled into a powder and used to thicken sauces or season meats.
6. Wild Onion (Allium canadense)
Like its cousin, wild garlic, wild onion provided a zesty kick of flavor to soldiers’ meals. The pungent bulbs could be roasted whole, chopped into stews, or pickled for later use. Even General Robert E. Lee was said to be fond of wild onions.
7. Lamb’s Quarters (Chenopodium album)
Also known as goosefoot or pigweed, lamb’s quarters is a common garden weed that happens to be loaded with protein, vitamins A and C, calcium, and iron. Both Union and Confederate soldiers took advantage of this “famine food” when rations ran low.
The tender young leaves of lamb’s quarters can be eaten raw, but they are more palatable when boiled, like spinach.
8. Purslane (Portulaca oleracea)
This succulent groundcover is often considered a pesky weed, but it is actually a nutrient-dense superfood. Purslane leaves have a slightly lemony flavor and are rich in omega-3 fatty acids, vitamin A, and vitamin C.
The juicy leaves of purslane are a refreshing snack on hot summer marches. The plant’s high water content can help keep a soldier hydrated.
9. Chicory (Cichorium intybus)
The roots of the chicory plant, when roasted and ground, make an excellent coffee substitute. This came in handy for Confederate soldiers facing a coffee shortage due to the Union naval blockade.
Chicory root coffee has a rich, slightly woody flavor and is still enjoyed in New Orleans today. In a pinch, soldiers would also boil and eat the chicory leaves as a vegetable.
10. Pecans (Carya illinoinensis)
Southern soldiers were especially adept at foraging for pecans, which are native to the southeastern United States. This protein and fat-rich nuts provided a much-needed calorie boost for the weary troops. Pecans could be eaten out of hand or used to flavor otherwise bland hardtack and grits.
11. Persimmon (Diospyros virginiana)
The sweet, mushy fruit of the persimmon tree was a prized find for soldiers on both sides. Ripe persimmons could be eaten fresh or baked into puddings and breads. Soldiers also brewed a thick, syrupy beer from persimmons when regular rations of coffee and whiskey ran low.
However, biting into an unripe persimmon can be an unforgettably unpleasant experience. The astringent compounds in green persimmons would turn a soldier’s mouth inside out!
12. Crabapple (Malus spp.)
The tart, pucker-inducing fruits of the wild crabapple tree were a welcome sight to soldiers longing for a taste of home. These marble-sized apples could be eaten out of hand with a generous sprinkle of sugar, if available. More often, they were mashed into a rough cider or cooked into preserves.
Crabapples also had medicinal uses. A tea brewed from the bark was used to treat fevers and diarrhea, while a poultice of mashed crabapples could be applied to wounds as an antiseptic.
13. Wild Strawberry (Fragaria vesca)
Stumbling upon a patch of wild strawberries was like finding buried treasure for hungry soldiers. These tiny red jewels, bursting with sweetness, provided a rare moment of joy amidst the horrors of war. Soldiers would gather the berries by the handful, savoring each precious bite.
14. Cattail (Typha latifolia)
Nearly every part of the versatile cattail plant is edible, from the starchy roots to the tender shoots to the pollen-packed flowers. Soldiers took full advantage of this wetland staple, eating the roots raw or boiling them like potatoes.
In the spring, young cattail shoots were harvested and eaten like asparagus. The immature flower heads could also be boiled and eaten like miniature corn on the cob. Native Americans had long relied on cattails as a survival food, and soldiers were quick to follow their example.
15. Pawpaw (Asimina triloba)
The pawpaw tree, native to the eastern United States, produces large, custard-like fruits with a flavor reminiscent of banana, mango, and pineapple. These sweet, creamy fruits were a rare treat for soldiers accustomed to a diet of hardtack and salt pork.
Pawpaws ripen in the fall, so soldiers on the march in September and October would keep a keen eye out for the telltale drooping clusters. The fruits bruise easily, so they were eaten on the spot or mashed into a pudding.
From bitter dandelions to sweet pawpaws, wild plants provided sustenance and solace to soldiers on both sides of the Civil War. These brave men’s ingenuity and grit in the face of hardship stand as a testament to the indomitable human spirit.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.