Field & Forest Wild Food Seeds
Field & Forest Wild Food Seeds Quantity in Basket: None
Code: 108
Price: $69.95

Native Perennial Fruits & Vegetables

Once you've stocked up on heirloom vegetable seeds, it's time to prepare for another kind of garden - perennial wild foods! Until now, it's been nearly impossible to plant such a garden because of the great effort required to collect these native plant seeds. But today, 4everSeeds is proud to offer you an amazing collection of rare native perennial wild fruit and vegetable seeds.

While your regular vegetable garden has to be planted and carefully cultivated each year, our native perennial seeds let you plant once, and harvest forever, an amazing selection of healthy and delicious fruits and vegetables. These super-hardy wild plant varieties are naturally resistant to pests, drought, excessive rain, poor soils, and other conditions that cultivated vegetables wouldn't survive. Many wild food varieties can be planted almost anywhere and require little or no tending, watering or maintenance.

Included in our collection of wild food seeds are fruits and vegetables from which you can harvest several types of food - leaves, flowers, tubers, fruits, and stems - as well as seeds that can be harvested and planted the following year. Each of these plants also has important healthful and nutritional value, which is fully described in our extensive Field & Forest Guide to Growing and Harvesting Wild Foods.

Our collection was specially developed for its year-round food harvesting potential. Not only will these varieties grow in many different environments like woods, fields, wetlands, high altitudes, etc. (only three must be planted in a wet area), they'll provide nutritional value year-round. Even in the dead of winter, some varieties can be harvested and enjoyed.

And best of all, these wild foods will bring a tremendous new range of tastes, textures, and aromas to your family's table. Our Field & Forest Guide includes more than 175 recipes for preparing 24 different wild food varieties. These pure native foods will jazz-up your storable food menus and provide extremely important nutritive and medicinal value, to boot.

Not only is the Field & Forest Foods an important seed collection you won't find anywhere else, we're offering them at a very low price. Along with our full-color field and recipe guide, this plant once, harvest forever seed collection is a truly outstanding value that will benefit your family for a lifetime.

Your Wild Food Seeds Collection includes
over 1,000 seeds - 15 varieties
PLUS the Field & Forest Foods guide

for just $69.95 CDN (approx. $62 USD) - shipping included!

Quantities of some of these rare seeds are limited, so order today! See below for prices and ordering details. (Seeds and Field Guide not sold separately.) All seeds are currently in our warehouse, and will ship out immediately! The nearly 400-page Field Guide e-book CD will be included with your seed shipment. You can begin work today, preparing and planting a number of different wild food varieties, no matter what season it is.

The Field & Forest guide includes 24 chapters (one for each variety) filled with information on plant habitats, botanical characteristics, history and cultural background, propagation and cultivation, harvesting instructions, food preparation and feature recipes, and nutritional and practical uses for each plant.

Click here to see a sample chapter
of the Field & Forest Guide (PDF)

Arrowhead - (Sagittaria latifolia) - Broadleaf arrowhead (duck potato, wapato), grows easily and vigorously. This herbaceous perennial has edible tubers on its underwater roots. Grow along ponds or swamps, in a wet ditch or deep container. Great source of carbohydrates, and a main vegetable for some tribes. Tastes like a cross between potatoes and chestnuts. Delicious eaten cooked or raw.

Ball Head Waterleaf - (Hydrophyllum capitatum) - A leafy perennial herb that grows well in moist, rich, shaded soils, in thickets or woodlands, or even in sagebrush steppeland, sea level to 9,000 ft. All parts are edible (flowers, stems, roots, leaves), and used in a host of tasty recipes. Always tender, even older leaves have no bitter taste. Large fleshy roots for baking. Tender young shoots eaten as greens.

Black Hawthorn - (Crataegus douglasii) - Robust herb that grows to a large shrub or small tree, with sharp thorny twigs. Often found in hedgerows. Abundant small blackish berries, famously used in jelly, teas, and drink syrups. Excellent on pancakes or in baked goods. The leaves have a wonderful nutty flavor, eaten raw in salads. Hawthorn has a wide range of medicinal qualities, and is rich in antioxidants. The Pilgrims' ship 'Mayflower' was named after the Hawthorn flower.

Burdock - (Arctium lappa) - A self-seeding bi-annual herb, the roots are an excellent foodstuff. This earthy vegetable is common in Asia, famous for its tangy flavor and high nutritive value, rich in Vitamin B6. Tastes a bit like jicama, with a slight licorice zing when eaten raw. Cooked, steamed, sauted, or baked, a highly flexible vegetable. Harvested in fall, it stores well through the winter. Prized in homeopathic remedies.

Camas - (Camassia quamash) - Perennial from a deep-seated bulb. A much loved and important Native American food, it grows in a wide range of habitats. Bulbs are slow baked and eaten whole, sliced and steamed, or dried and ground into flour for breads or porridge. Excellent as a soup thickener. Flavor like a sweet, nutty yam. Stores well for several years. Various medicinal and practical uses.

Cattail - (Typha latifolia) - Cattails have a tremendous range of practical and food uses. Grow in wetlands, marshes and ditches. Young stalks eaten like leeks or hearts of palm, wonderful in salad, soups and stews or boiled like corn on the cob. Wide range of culinary uses for the pollen, and starchy roots produce excellent flour. Many important medicinal uses.

Chicory - (Cichorium intybus) - A bushy perennial herb with blue flowers, originally from the Old World and later naturalized in North America. The roots are baked, ground, and used as a caffeine-free coffee in the Mediterranean, where it's known as Coffeeweed. Has wide uses in beverages, and the leafy greens are tender and flavourful in salads, or eaten like spinach. Excellent medicinal properties.

Cleavers - (Galium aparine) - A robust annual self-seeder and climber, also known as Bedstraw or Sticky-willy. Happiest in acidic, moist soil and along shaded ditches, but grows abundantly everywhere. Rich in Vitamins A, C and K. Leaves are excellent and flavorful. Eaten like spinach. Roasted seeds used as a coffee substitute. Great for curdling milk, and used as a cheese rennet.

Elderberry (blue) - (Sambucus cerulea) - An all-around excellent and useful plant, Elderberries are much loved for their sweetness and flavour. Berries and flowers prized for use in medicinals like Sambucol, a potent flu remedy. High in Vitamin C. Excellent for jams, syrups and pies. Flower clusters can be batter dipped and fried. Petals make fragrant tea.

Evening Primrose - (Oenothera hookeri) - This prolifically self-seeding perennial produces very fertile seeds. Found in meadows and along stream banks from the plains to the lower mountains. Nutritious seeds can be toasted and eaten or ground to flour. High quality oil can be extracted from seeds. Roots are a soup vegetable, like celery. Young seedpods can be steamed like spinach. All parts prized for medicinal uses.

Fireweed - (Epilobium angustifolium) - A beautiful flowering perennial, one of the first to appear after fire or land clearing. Loves rich, moist soil, and favors upland regions, but found nearly everywhere. All parts of the plant (except seeds) are prized by many tribes as an excellent food source. Shoots and stems used in soups or salads. French Canadians called it "asparagus". Many important medicinal uses.

Huckleberry - (Vaccinium deliciosum) - Also known as Bilberry, this deciduous perennial is found in forest openings and meadows, mid- to high elevations. Fruits are darker in color than blueberries, slightly more tart and aromatic. Much loved for making pies, soups, jams, and juices. Delicious eaten raw or used in soups. Many important medicinal uses; excellent for diabetics.

Lomatium - (Lomatium dissectum) - Known as Biscuitroot, this robust perennial grows well in deeper soil, around shrubs and in meadows. An important food plant for many tribes, and one of the first roots to be collected in spring. Cooked or eaten fresh, or dried and ground into an excellent flour for baking. Perhaps the single best medicinal for respiratory ailments and flu, and a must-have pandemic remedy.

Milkweed - (Asclepias syriaca) - This perennial herb grows prolifically along roads and in open fields. Several parts of the plant provide excellent edibles and a range of great tastes. Young shoots cooked like asparagus, fresh leaves like spinach, small buds taste like broccoli, young pods can be stuffed and baked, the nectar can be dried to make sugar. An important medicinal with many practical uses.

Stinging Nettle - (Urtica dioica) - This fantastic perennial potherb has too many excellent uses to mention. Famous as a health-builder and medicinal, it's also a wonderful nutritious vegetable. Cooked properly, use it like any leafy green. Rich in Vitamins A and C. Used in beverages and baking, and many practical uses: fibers, rennet for cheese, animal fodder/feed, and compost accelerant.

Rhubarb - (Rheum rhabarbarum) - This early spring perennial grows abundantly in many soils. Ours is a 'forest-wilded' cultivar, not the purely wild Rumex hymenosepalus. Early stalks are bright pink, turning to green with no taste change. Much loved in strawberry-rhubarb pies and sauces, but has many other culinary uses: ketchup, fritters, soups, etc. High in Vitamins A, C, and calcium. Great medicinal qualities.

Salad Burnet - (Sanguisorba minor) - A very hardy perennial evergreen, the leaves are a favorite in salads, having a nutty, cucumber-like flavor. Eat raw or in soups like celery, or cooked like spinach. Also used in ice drinks, vinegar, butter, and cream cheese to add a fresh, pleasant, flavor. High in Vitamin C, and a great medicinal. Excellent year-round forage value for livestock. Grows well into winter, until snow-covered.

Salsify - (Tragopogon pratensis) - A perennial herb, this member of the Sunflower family grows abundantly in woodlands and meadows. The roots, young stems and base of the lower leaves are all cooked as a vegetable. Roots are prepared like potato or parsnip, having the texture of a potato, with lovely flavor. Many medicinal uses.

Soapwort - (Saponaria officinalis) - Also known as Bouncing Bet, grows in open forest, ditches. When boiled, this perennial root produces an emulsifier that binds, like gelatin, pectin, or guar gum. Excellent for making jellied sweets, confections, icing, etc. Best known for use as a soap, as the roots produce a lather. Also used as a heading agent in fermented beverages. Leaves and root have high medicinal value.

Sorrel - (Rumex acetosella) - A perennial herb that grows abundantly in meadows and light woods, at many elevations. Cultivated as a leaf vegetable throughout Europe, the juicy stems and leaves are excellent in salads or cooked like spinach. Great in soups, stews, baked goods, etc. Young raw leaves have a taste similar to kiwifruit or wild strawberries. Many medicinal uses.

Sweet Briar Rose - (Rosa eglanteria) - This hardy perennial shrub grows almost anywhere. Rose hips have wonderful flavor and are a rich source of Vitamins C, A, D and E, iron, calcium, antioxidants and fatty acids. 20 times more Vitamin C than oranges. Many important medicinal uses. Hips are used to make tea, jelly, flavored honey and butter, and chilled soups. Syrups used in baked goods, ice cream, etc.

Thimbleberry - (Rubus parviflora) - A perennial shrub, usually the first berries to ripen. Grows abundantly in many environments. Fruits are red, soft, thimble-shaped, and sweet. A cousin of the raspberry, the stems are smooth and free of prickles. Use in jams, teas, vinegars, baked goods, etc. Tender shoots good for munching raw, or in stir-fries; flowers in salad. Prized for medicinal and cosmetic uses.

Wild Rice - (Zizania aquatica) - Wild Rice is actually an aquatic grass, grown in wet areas in all regions. Lower stems and root shoots are delicious edibles. Produce abundant rice grains, easily harvested. Use like any rice in soups, casseroles, salads. Roast and ground into flour for baking and beverages. Rich earthy, nutty taste. Twice the protein of brown rice, 8x that of white rice.

Yarrow - (Achillea lanulosa) - Perennial herb, grows almost everywhere. Prized for its medicinal uses, Yarrow is less well known as a wonderful potherb. Finely-chopped leaves in salad, sandwiches, soups, etc. add a pleasantly sharp taste. Great with potatoes. Leaves and buds have a mellow, sage-like flavor. Used in teas and fermented meads. Many practical, cosmetic uses, and a great compost-heap activator.

Substitutions may apply if our inventory of a variety is temporarily depleted, but you will always receive a minimum of 15 varieties and over 1,000 wild food seeds!


Buy these seeds by using the "ADD TO BASKET" button at the top of this page, then go to Basket or Checkout:

All credit card payments are accepted through PayPal, our trusted e-commerce partner of many years. All prices are in Canadian dollars. The shopping cart system will automatically convert your currency to Canadian dollars based on the day's currency exchange rates. You can also pay by personal check or money order, to:

    13275 90th Avenue
    Surrey, B.C. V3V 6W6 CANADA

Telephone orders may be placed by calling (800) 505-1219, Monday through Saturday, between 10 a.m. and 5 p.m., Pacific Time. If our phone lines are jammed (as they sometimes are), you can always reach us by email at: We'd love to hear from you!


Canadian orders will be shipped via Canada Post, for delivery in 3 to 5 days. U.S. and other international orders usually ship from our Washington warehouse within 2 days by USPS Priority Mail.


1. People today are taking an increasing interest in wild food foraging techniques, as the economic crash looms and global food supplies are threatened. While we fully endorse safe foraging practices, we also recognize the dangers of going out into the deep woods with a book in hand, hoping that the wild foods being collected and eaten don't prove to be toxic look-alike varieties. The 4everSeeds Field & Forest seeds let you plant and harvest wild foods safely. By growing them yourself, you'll become expert at identifying these wild plants in a controlled setting, before you set-off on independent foraging trips. Planting and harvesting wild foods is also a tremendous educational experience for your children.

2. Our wild food seeds are all hand-harvested by professionally trained herbalists who have many years of experience in wild plant identification and collection. These seeds are completely pure: deep forest varieties are non-GMO, were never chemically fertilized, and have not been polluted by highway traffic.

3 Field & Forest perennials can be planted in a wide range of habitats, and are easy to include among your regular landscaping plants. All 24 varieties covered in the ebook produce amazing foliage and flowers that will enhance your property's beauty. Whether planted as part of an urban landscape or in the wild, no one but you will recognize them as the high value edible garden foods they are.

4. In an atmosphere of increasing government intrusion, where even home gardens may soon be regulated, what to speak of neighborhood marauders who may help themselves to backyard gardens during lean times, your Field & Forest wild food garden gives you the added security of a wealth of foods you can grow and harvest, completely undetected. Plant them at your retreat and even if you don't visit all year, these perennial foods will thrive unattended, ready for you to harvest as the need arises.

5. Like heirloom garden vegetables, our wild food plant varieties all produce open-pollinated viable seeds for next year's planting. They're all perennials (or vigorously self-seeding bi-annuals), so you can save the seed and expand your plantings every year. Or, save the seed and become a wild foods distributor, selling seeds to your friends and neighbors.

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