Most food crops, by contrast, can be pollinated by different types of insects. They can be successfully cultivated around the world, using whatever insects are available to pollinate them. The most common crops of all — wheat, maize, and rice — are grasses that rely on the wind for pollination.
Others, such as potatoes and yams, are spread vegetatively and are rarely propagated from seed at all, while some crops that would naturally be insect pollinated, such as oilseed rape, become wind pollinated when they are grown on an industrial scale.
A more adventurous plant diet is possible. But it would have to accommodate the quirky sex lives of what we include in it. John Warren , ,. This article is published in collaboration with Project Syndicate. The views expressed in this article are those of the author alone and not the World Economic Forum. What was COP26? How can energy, cities and the natural world save the climate? Just some of the questions answered on World Economic Forum podcasts. Climate change-related factors such as water stress, increased temperatures and carbon dioxide can all reduce the quality of coffee, according to research.
I accept. Image: Farmers walk through a paddy field towards a sugarcane field at Moynaguri village, about 66 km 41 miles north of the eastern Indian city of Siliguri. For many people, one of the best parts about traveling is getting to explore the local cuisines.
This article looks at 10 of the healthiest cuisines…. This is a detailed article about sugar alcohols and their health effects. They have several health benefits but can also cause digestive problems. Phenylalanine is an amino acid that your body uses to make important molecules.
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Start with these 6 nutritious plants. Lettuce and other salad greens. Avoid these plants indoors. Why grow edible plants? Simply down to earth. Read this next. Top 10 Healthy Cuisines from Around the World. Related edible species can be found in America, Europe, and Asia. Edible uses: There are many species of pine throughout the northern hemisphere and most are capable of providing two winter survival staples—pine needle tea and pine bark flour.
The tea is easy to produce. Grab a tuft of green needles, rip or chop them into small pieces, and drop them into some very hot water. This makes the tea bitter and the heat destroys the vitamin C. Just steep the needles in hot water for 10 minutes and enjoy. One cup of tea made from one ounce of needles should provide roughly four times your daily allowance of vitamin C.
Shave off the inner layer of bark right next to the wood. This layer is rubbery and cream-colored. Dry the strips until brittle and grind them into flour. One pound of this flour has about calories. It has a mild pine flavor and is good for extending your food supply by blending in with other flours. You may also be lucky enough to find some larger pine cones with nuts inside them. These are a valuable food with a high calorie content.
Warning: Skip the tea from loblolly pine in the eastern US and the ponderosa pine in the American southwest , as recent studies suggest that they may be somewhat toxic. The nuts and bark, however, are safe for consumption.
Spicy and delicious, wild onions turn your wild-caught fish and game into a meal fit for a king. Diverse and frost-resistant, these plants provide a great wild seasoning throughout the winter season.
Identifying features: Your first step to make sure a plant is really an onion or garlic is looking for the bulbous root and rounded stem that onions and garlic share. Once it passes that test, go to the scratch and sniff phase of testing.
Scratch the bulb, or bruise the green tops, and you should immediately smell the familiar oniony odor. The plant contains numerous sulfur compounds, which mix with the salt in your tears to create a weak sulfuric acid—the reason why your eyes burn while dismembering these plants.
Range: There are more than a dozen different species of wild onion growing throughout North America. Edible uses: Tender tops and juicy bulbs can be eaten raw or cooked. I like them finely chopped as an aromatic seasoning ingredient, in both salads and cooked dishes.
Warning: Onions and garlic are a group of plants that are edible to humans, and generally very tasty. The broader family they belong to is the lily family, which can be a problem for foragers, because some lilies are toxic and resemble onions at first glance. Frequently confused with wild roses, these thorny bushes grow a crop of red berries that are often used as a trailside snack and a healthy tea. Identifying features: This shrub grows in old fields and new forests as a bush with thorny branches, red dangling berries, and whorled leaves.
The Japanese barberry has solitary thorns, while native species have thorns in sets of three. Range: The barberry family Berberidaceae has members throughout the world.
Several species are found growing wild in the eastern US. Best bet: The American barberry Berberis canadensis is a common species in the American southeast and the Mid-Atlantic. Its juicy red berries are high in vitamin C. If you do, it will probably be replaced by two more. The leaves are tasty and can grow as large as two-feet long. There are also other types of docks in this family, but the curled dock is considered the tastiest.
Boil the roots before eating, and then use the water from boiling the roots as a tea. The dandelion flower makes an excellent garnish for a salad. This is another plant that was eaten by many American Indians. It is easy to identify by the vein pattern in the leaves. Rather than terminate at the edge of the leaves, the veins create a circular pattern. These plants are best eaten when young and tender. As they age, the leaves become tough and bitter tasting. Both the leaves and the stalk can be eaten.
The flowers have a slightly peppery taste. This is a wild strain of garlic which is often found in fields, pastures and forests. It resembles cultivated garlic or spring onions. The shoots are often very thin. Nevertheless, it can be used in sandwiches, salads, pesto or chopped like scallions to add to cooked dishes. This particular variety of seaweed is found in all the oceans of the world.
You can even find it close to shore and on beaches. Once harvested, it needs to be rinsed with clean water and allowed to dry. It can be used in soups or eaten raw. Kelp is another common form of seaweed, and can be found growing in most parts of the world. The kelp plant grows very long, anchored on the bottom of the sea and reaching to the surface. Internal air bladders keep it afloat.
This seaweed is used in many different oriental dishes. Like the green seaweed, it should be rinsed once harvested and can be cooked in soup or eaten raw. Kudzu is a fast-growing vine, which could provide a literally unending source of nutrition if you have it in your area. The leaves make an excellent tea for treating colds, fevers and indigestion. The roots of this plant can be boiled until tender and eaten with a sauce, such as soy sauce. Jams and jellies can be made from of it.
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