9 Medicinal Uses for Plantain Weeds

Estimated reading time: 10 minutes

Disclaimer: I am not a medical doctor and nothing in this article should be taken as medical advice. Please talk to your doctor before using any of the herbs and/or remedies mentioned in this article.

Plantain is an herb that I love, and it grows right in my backyard without me having to do anything. We use it fresh throughout the summer and dry it for the wintertime.

Plantain is a cure for rashes, burns, bug bites, and so much more. So many people have no idea that a miracle weed is growing in their backyard.

Plantain, Plantago Major, is an herb, but it’s most commonly viewed as a weed. It’s native to Europe and parts of Asia, and settlers who came over from Europe introduced it to North America. The Saxons considered plantain one of their nine sacred herbs. Who knew?

The leaves of the plantain weed are edible and taste like a bitter version of lettuce. In some areas of the world, plantain is used in salads and other culinary dishes. You might toss it in a frittata for some extra punch of flavor.

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How to Identify Plantain

Plantain is perennial, and it’ll come up in your backyard every year, which is why everyone considers it a weed. It’s a hardy plant that is resistant to most weed control methods. Plantain is a low-growing, ground-hugging plant with short, thick stems.

The leaves are green and oval or egg-shaped, around six inches long and four inches wide. You can find short, spiky clusters of tiny green flowers rising up from the middle of the plant. Plantain tends to grow in clusters.

One thing worth knowing is that you'll likely run into two different kinds of plantain, and the good news is that both are useful in all the same ways. The one I described above is broadleaf plantain (Plantago major), with those wide, oval leaves hugging the ground.

The other common type is narrowleaf plantain (Plantago lanceolata), sometimes called ribwort. Instead of broad leaves, it has long, slender, lance-shaped leaves with deep parallel ribs running down them. Its flower stalks tend to grow taller too, topped with a small, compact seed head that almost looks like a tiny bullet or cattail.

If you spot that skinny-leaved version in your yard, don't pass it by. You can harvest and use it just like the broadleaf kind.

Harvesting and Storing Plantain

Since plantain comes back year after year, you'll have a steady supply all season long. I like to pick the young, tender leaves in the morning once the dew has dried. The younger ones are less bitter and easier to work with, though the older leaves are still perfectly good for salves and tinctures.

Only harvest from spots you know haven't been sprayed, and stay away from the edge of the road or anywhere pets do their business. Give the leaves a good rinse and pat them dry.

To save plantain for winter, spread the leaves in a single layer on a screen or hang them in small bundles somewhere warm and out of direct sunlight. A dehydrator on a low setting works too. Once they're completely dry and crumbly, store them in an airtight jar away from the light. They'll keep for about a year, so you'll have plantain on hand long after the snow flies.

The Medicinal Benefits of Plantain

Plantain is a versatile weed that can be used as a cure for many ailments. When in a tea or tincture form, you can use it for indigestion, ulcers, or heartburn.

Externally, a poultice can be used for insects and snake bites. I use plantain as a remedy for rashes and cuts when I make a homemade salve. We use this salve like a natural antibiotic cream due to plantain’s naturally antibacterial and anti-inflammatory properties.

Plantain is high in vitamins A and C, along with calcium. A few other medicinal benefits of plantain include:

• To manage cholesterol levels.
• For hemorrhoid relief.
• To relieve irritable bowel syndrome.
• To calm the bowels during constipation or diarrhea.
• Aid with bladder infections and UTIs.
• For indigestion and ulcers.
• Heals psoriasis and eczema.

9 Ways to Use Plantain

Before you use the plantain in your yard, make sure it hasn’t been sprayed with any pesticides or herbicides. Those are poison, and you don’t want to put that in your body. If it has been sprayed, you can purchase plantain in bulk dried forms from popular herbal stores online.

Assuming the plantain is safe in your backyard, here are some ways to use it.

1. Plantain Salve

Making salves is easy! It’s a blend of oil, beeswax, and plantain leaves. You can also add essential oils. A plantain salve can help to speed the healing of wounds. We use our healing plantain salve in replace for antibiotic cream. Here's how to make it.

Ingredients:

• 6 TBS dried & crushed plantain leaves
• 1 cup of olive oil (or another carrier oil)
• 3 TBS beeswax pellets
• 1/2 tsp essential oil (optional)

Directions:

1. Place the leaves in a pint-size mason jar and cover with carrier oil, completely covering the leaves. Cover the jar with a lid.
2. Place a small towel at the bottom of a crockpot, then place the jar inside.
3. Add enough water to cover the jar about halfway up. Set your crockpot to the “keep warm” setting.
4. Let the oil to infuse for 2-6 hours. You can shake the jar occasionally to help it infuse faster.
5. Remove the jar from the crockpot and strain the oil through cheesecloth or a fine mesh sieve. Squeeze the cheesecloth get as much oil out as possible.
6. Let the oil sit for several hours.
7. If water accumulates at the bottom, use a turkey baster to remove most of the oil and put it in another jar, leaving the water behind.
8. Heat the beeswax in a double boiler until it has melted.
9. Add the oil to the beeswax and stir until fully blended. (If using essential oils, let it cool a bit, then stir them in.)
10. Pour your plantain salve into a dry container and allow it to cool.

2. Plantain Tea

You can make a strong tea or infusion from fresh or dried leaves. All you have to do is pour boiling water over the leaves and let it steep for 10 to 15 minutes.

Plantain tea can be used in several ways, such as:

• Sprayed on a sunburn to cool the burn and relieve the pain.
• Mixed with apple cider vinegar to soothe itching and burning skin.
• Soothe indigestion, heartburn or IBS.
• Help to relieve UTIs, bladder infections, or kidney infections.

To make an easy plantain tea, all you need is:

• 1 cup of fresh plantain leaves
• 2 cups boiling water
• Heat-proof bowl with lid

3. Plantain Tincture or Infused Oils

Making a plantain tincture requires dried herbs. You can dry plantain in a dehydrator or just hang it to dry. Then, put the herbs in a glass jar and cover with vodka. You can also make an infused oil the same way by using olive oil instead of vodka.

Put the tincture or infused oil away for several weeks in a cool, dark place. This soaking process takes weeks, but it's worth it. Later, you can use the infused oil as a massage oil over your body when you have bug bites or stings.

To make a plantain tincture, you need:

• 1 cup of washed and dried plantain leaves
• 1 pint of 100 proof vodka or brandy
• Glass jar with a tight-fitting lid

If you properly make a tincture from plantain leaves in alcohol, it will last for two to three years without its potency being affected.

If you want your plantain infused oil sooner rather than later, all you have to do is put the uncovered jar full of oil and herb into a saucepan full of water. Heat over a low burner for a few hours, making sure the water doesn’t evaporate. Then, remove and strain. That’s all you have to do!

4. Chapped Lips

If you have an infused oil, you can make a plantain chapstick to help repair your damaged lips. All you need is:

• Plantain infused oil
• Olive oil
• Shea butter
• Beeswax
• Tins to hold the lip balm

5. Facial Toner

Plantain has astringent properties, so when you mix plantain with raw apple cider vinegar, you make a great facial toner that can restore your skin’s natural pH levels.

All you have to do is soak clean plantain leaves in a glass jar full of apple cider vinegar for 4-6 weeks. Then, dilute with 2-4 parts water, depending on your skin’s sensitivity level, and put into a spray bottle. You can apply with a cotton ball or the spray bottle, just be sure to watch your eyes.

6. Mouthwash

Due to its ability to stop the spread of infections, you can use plantain tea as a mouthwash. Make a strong infusion as you would when you create a tea. Swish it around in your mouth 3-4 times a day. It also helps with mouth ulcers, curing them quickly.

To make a mouthwash, you need:

• 80-100 proof vodka
• Plantain herb
• Glass jar with lid

Let the plantain soak in the vodka for 4-6 weeks. Strain and put into a dropper bottle. Put 30 drops into a glass of water and swish for 30 seconds.

7. Stop the Pain of Stings and Bites

To cure stings and bites, you need to make a poultice out of fresh plantain leaf and bentonite clay with water. Mix together in equal parts to create a paste. Place over top of the bite or sting, and you’ll notice the relief right away.

If you don’t have bentonite clay nearby, try chewing the plantain leaf and putting your spit on the bite. It sounds weird, but it does close to the same thing.

8. Gargling for Throat Pain

Here is another great use for plantain tea. Take the plantain tea or tincture, and gargle it. If you use the tincture, you will need to dilute it in water to be able to gargle. The other choice is to put 5-10 drops under your tongue and ingest slowly to stop the throat pain or cure a throat infection.

9. Get Rid OF Dandruff

No one likes dandruff. To help cure your scalp problems, apply a liberal amount of plantain infused oil. Leave it on the area, letting it soak into your skin, and rinse off after an hour.

Plantain Precautions

In general, plantain is considered safe. It’s a great choice for injuries because it has coagulating properties, but if you have a blood disorder or are prone to blood clots, Plantain wouldn't be a safe choice for you. Always speak to your health care provider if you’re unsure about its safety for you.

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How Long Can Butter Be Left Out? The Real Answer, Not the Myth

The Short Answer

Butter can sit safely at room temperature for one to two days according to official USDA and FDA guidance, though the exact window shifts depending on whether it is salted, how warm your kitchen runs, and how it is covered. This is not a guess or an old wives’ tale. It comes directly from the two federal agencies responsible for food safety in this country.

That said, “safe” and “at its best” are two different questions, and most of the confusion online comes from people mixing them up. This guide walks through the real numbers, why they exist, and where the popular internet claims about three-week countertop butter actually come from.

What the USDA and FDA Actually Say

Straight from the source, the official USDA guidance states that butter and margarine are safe at room temperature, but if butter is left out for several days the flavor can turn rancid, so it is best to leave out only what you can use within a day or two. That single sentence is the foundation for essentially every credible answer you will find on this topic.

Notice what that guidance is actually protecting against. It is not warning you about food poisoning in the way it would for raw chicken or ground beef. It is warning you about flavor degradation, which is a real but far less serious concern than bacterial illness.

Where This Guidance Actually Comes From

This is not a single opinion from one nutritionist or blogger. Food safety extension researchers at Michigan State University, reviewing the same underlying science, confirm that storing butter at room temperature is only recommended for one to two days, which aligns directly with the USDA’s own position in its FoodKeeper guidance. When a state land-grant university’s food safety program and the federal agency responsible for food safety land on the same number independently, that convergence is worth taking seriously.

This also explains why you will see slightly different numbers from different sources. Some retailers and commercial butter companies quote more conservative windows, sometimes as short as four hours, largely because commercial food service operations answer to stricter liability and health code standards than a home kitchen does. None of this contradicts the federal guidance, it simply reflects a different, more cautious use case.

Why Butter Gets a Pass That Other Dairy Doesn’t

Most dairy products need refrigeration because bacteria thrive in their moist, protein-rich environment. Butter is structurally different, and that difference is what earns it a spot outside the standard dairy rules.

Butter runs roughly 80 percent fat and only 16 to 18 percent water, and that combination of very high fat and very low water does not support the kind of bacterial growth that makes most perishable foods dangerous. The FDA’s own framework for determining which foods require time and temperature control classifies foods by water activity and pH, and foods with sufficiently low water activity fall outside the category that requires refrigeration for safety in the first place. Pasteurization of the cream used to make commercial butter also destroys the pathogens that would otherwise be a concern.

I go deeper into this fat-and-water chemistry, along with the actual container science, in my guide to the best airtight containers for butter, since understanding why butter behaves this way also explains why the right container matters so much for flavor preservation.

Salted Versus Unsalted: The Difference That Actually Matters

Salt is not just a flavor choice here, it is a functional preservative that changes the real-world safe window. Salted butter generally holds up longer at room temperature than unsalted, since salt lowers water activity even further and makes the environment even less hospitable to whatever microorganisms might be present.

If you are choosing what to leave out on the counter, salted butter is the more forgiving option. Unsalted butter is not unsafe by any stretch, but it is the one to watch more closely and rotate back to the fridge sooner, particularly if your kitchen runs warm.

The Viral “21 Days” Claim, Explained

You have likely seen the claim that butter is fine on the counter for three full weeks, and that number is not fabricated out of nowhere. It traces back to a private company, Kitchen Concepts, which commissioned an independent lab study and formally petitioned the FDA in 2023 to update its guidance from “a day or two” to 21 days based on their testing.

The FDA has not adopted that recommendation, and official guidance still says one to two days. That does not necessarily mean the lab study was wrong about butter surviving three weeks without visible spoilage under controlled conditions, but it does mean 21 days is an industry claim rather than a federal safety standard, and I would not build a long-term storage plan around it.

How Climate and Kitchen Temperature Change the Math

None of these guidelines assume you live somewhere with a 95 degree August. Federal storage guidance is generally built around a “room temperature” range of roughly 68 to 78 degrees Fahrenheit, and butter behaves noticeably differently once you push past that range.

If your kitchen regularly runs warmer than 70 degrees, whether from summer heat, a wood stove nearby, or a home without reliable air conditioning, shorten your safe window rather than sticking to the standard one to two days. This is exactly the kind of variable that matters more for preppers than for the average suburban household, since off-grid living, cabin life, and power outages all tend to push kitchen temperatures well outside that comfortable federal baseline.

Covered Versus Uncovered: Why It Changes Everything

An uncovered stick of butter sitting on a plate is not the same situation as butter properly stored under a dome, in a covered dish, or inside a butter bell. Air exposure is the primary driver of oxidative rancidity, the process that actually ruins room-temperature butter well before any bacterial concern becomes relevant.

Butter also readily absorbs odors from anything nearby, which means an uncovered stick sitting near onions or strong cheese will pick up those flavors long before it becomes unsafe. Keeping butter covered, whether in a butter dish, a bell, or simply plastic wrap pressed against the surface, meaningfully extends how long it stays pleasant to eat even within that same one to two day safety window.

Margarine Follows a Different Rule

If you keep margarine alongside butter, know that the guidance is not identical. USDA guidance notes that margarine, especially soft tub varieties, can separate into oil and solids when left unrefrigerated, and while this remains safe to eat, the texture becomes genuinely unpleasant well before butter would show comparable changes.

Stick margarine holds up somewhat better than tub margarine due to its different fat composition, but neither is built for extended countertop life the way properly salted butter is.

Signs Your Butter Has Actually Gone Bad

Trust your senses over the calendar. A sour, slightly rancid, or cardboard-like smell is the clearest sign that oxidation has progressed too far, and this is the most common way room-temperature butter actually fails.

Visible mold, a change in color toward yellow-gray, or a texture that feels greasy and separated rather than smoothly solid are all reasons to discard a stick regardless of how many days it has technically been sitting out. None of these signs mean the butter will make you sick in the way spoiled meat would, but rancid fat tastes genuinely bad and there is no reason to eat it once it crosses that line.

Homemade and Raw Butter Are a Different Story Entirely

Everything above assumes pasteurized, commercially produced butter, and that assumption matters enormously. Unpasteurized or homemade butter made from raw cream is classified as a food requiring time and temperature control for safety, meaning it should always be refrigerated rather than left on the counter under any of the guidance discussed here.

This distinction matters a great deal for preppers and homesteaders who churn their own butter from a family cow or goat. If your cream was not pasteurized, treat the resulting butter with the same refrigeration discipline you would apply to raw milk, not the more relaxed rules that apply to store-bought butter.

Compound and Flavored Butters Need Refrigeration Too

Butter mixed with garlic, herbs, honey, or other add-ins is a different product from a food safety standpoint, even though it started from the same stick of butter. Those additions introduce moisture, sugars, or other compounds that can support bacterial growth in ways plain butter does not.

Whipped butter falls into a similar category, since the whipping process incorporates air and increases surface area in ways that accelerate both oxidation and potential spoilage. Treat any modified butter product as a standard refrigerated dairy item rather than applying the same room-temperature rules that apply to plain salted or unsalted butter.

Refrigerator and Freezer Timelines, for Comparison

Once you move butter off the counter, the safe window expands dramatically. USDA’s FoodKeeper guidance, a tool developed by USDA’s Food Safety and Inspection Service in partnership with Cornell University and the Food Marketing Institute, lists refrigerated butter as good for one to two months past purchase, and frozen butter as good for six to nine months.

For anyone building genuine food storage rather than just managing daily kitchen use, this is the more relevant comparison. A stick left on the counter measures its useful life in days, while the same stick in the freezer measures it in the better part of a year.

The Practical Rule I Actually Follow

Leave out only what you will realistically use within one to two days, keep it covered, and lean toward salted rather than unsalted if you know it will sit for the full window. If your kitchen runs warm, whether from summer heat or an off-grid setup without climate control, shorten that window rather than stretching it.

For anything beyond a couple of days of countertop use, refrigeration or a properly maintained butter bell setup is the more reliable choice, and I cover the actual container options and how to use them correctly in my dedicated guide to airtight butter storage.

Why This Matters More for Preppers Than Casual Cooks

For someone managing a stocked pantry, a bug-out kitchen, or a homestead without reliable refrigeration, the difference between one day and two weeks of safe countertop butter is not trivia, it is a genuine planning variable. Knowing the real, federally backed number lets you decide with confidence how much butter to leave accessible during a power outage versus how much to keep in a cooler with ice packs.

It also protects you from the opposite mistake, throwing away perfectly good butter out of unnecessary caution because of an unreliable rule you picked up somewhere online. Food waste matters in any household, but it matters even more when you are working from stored supplies that are not easily replaced.

What to Do During a Power Outage

An outage changes the math, since your refrigerator is no longer a reliable backstop once the compressor stops running. A closed refrigerator door generally holds a safe temperature for about four hours, which means butter that was already refrigerated stays fine well within that window regardless of the room-temperature guidance discussed above.

If the outage stretches longer than that, treat butter the same way you would any other room-temperature scenario, watching the covered-versus-uncovered rule and the one to two day window rather than assuming refrigeration failure changes the underlying chemistry. Butter is actually one of the more forgiving items in your fridge during a genuine outage, precisely because it was never as fragile as most dairy products to begin with.

A Quick Note on Ghee and Clarified Butter

If the day-or-two window feels too restrictive for your setup, clarified butter is worth considering as a genuinely different product rather than a workaround. Removing the milk solids and remaining water during clarification strips out nearly everything that could support spoilage or rancidity in the first place, which is why properly made ghee can sit at room temperature for months rather than days.

This is not the same food safety conversation as plain butter, and I cover the actual process and realistic shelf life in a separate guide on making clarified butter, since the technique deserves its own explanation rather than a quick aside here.

What Happens When the Refrigerator Isn’t an Option?

Knowing how long butter can safely sit on the counter is useful. But true self-reliance means knowing how to keep an entire household fed, supplied, and functioning when the systems you normally depend on stop working.

Lost Skills of Independence brings back the practical knowledge generations before us relied on every day, the kind of skills that become invaluable during a prolonged blackout, supply shortage, emergency, or simply when you want to depend less on stores and modern conveniences.

Inside, you’ll rediscover practical ways to preserve and store food, make better use of what you already have, become more self-sufficient around the homestead, and handle everyday necessities with your own two hands.

These aren’t skills meant only for a worst-case scenario. They can help you waste less, stretch your supplies further, save money, and build a household that is far more resilient when something unexpected happens.

Because a stocked pantry is valuable, but knowing what to do with it when the power goes out is even more valuable.

Bring Back the Skills That Made Our Grandparents Independent

If you want practical knowledge you can actually put to work around your home and homestead, Lost Skills of Independence belongs on your bookshelf.

Click here to discover Lost Skills of Independence and start rebuilding the skills modern life taught us to forget!

Final Thoughts

The federal guidance here is simple and has not changed in any meaningful way despite the viral claims circulating online: one to two days at room temperature for standard salted or unsalted butter, longer if your kitchen stays cool and the butter stays covered, and always refrigerated for homemade raw butter or anything with add-ins mixed in. Rancidity, not bacteria, is the real limiting factor for plain commercial butter, which is exactly why this food gets treated differently than nearly everything else in your refrigerator.

Know the real numbers, watch for the actual warning signs rather than a fixed day count, and adjust for your specific kitchen conditions rather than assuming a number you saw online applies universally. That combination will keep your butter both safe and genuinely good to eat, which are not always the same thing.

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Top 10 States for a Bug Out Location

Estimated reading time: 8 minutes

A bug out location is not a campsite. It's somewhere you may need to live, defend, and feed your family for weeks, months, or longer. That means the land itself has to work in your favor. Some regions have short growing seasons, brutal winters, or almost no surface water.

Others are packed with people, hostile to gun owners, or so expensive to own that most preppers could never afford to hold the land in the first place. A spot that looks perfect on a map can turn into a liability once the grid goes down.

This is exactly why you should choose your location ahead of time rather than in the middle of a crisis. Buying land, learning the terrain, building relationships with neighbors, and getting a garden established all take years, not days. By the time you actually need your retreat, the work should already be done. Picking the right state is the first and most important step in that process.

To narrow down the field, it helps to score states against factors that actually determine how survivable a piece of land is. The list below was built by weighing population density, concealed and open carry laws, overall tax burden, stand your ground and castle doctrine protections, plant hardiness zones, general climate and growing season, access to water and natural resources, and the availability of game.

States with low population density, strong self defense laws, light taxation, and a climate that can actually support food production rose to the top. States that were too crowded, too cold, too dry, or too hostile to gun owners fell off. Here are the 10 best options.

1. Missouri

Missouri may be the most complete bug out state in the country, and the Ozarks are the reason. The southern half of the state is a maze of forested hills, springs, rivers, and lakes, with heavy timber for concealment and building material and some of the best game populations in the Midwest. Whitetail deer, turkey, and small game are everywhere.

It's a constitutional carry state with a strong stand your ground law and robust castle doctrine, and it doesn't tax military retirement. Cost of living sits among the lowest in the nation. Population density is moderate at roughly 90 people per square mile, but the rugged Ozark country lets you find genuinely remote parcels. Between the water, the game, the terrain, and the laws, it's hard to beat.

2. Idaho

Idaho is a favorite among serious preppers for good reason. It has one of the lowest population densities in the country, a low overall cost of living, constitutional carry, and a solid stand your ground law. The one honest caveat is climate. Much of southern and eastern Idaho is high desert with a short growing season, so gardening takes irrigation and planning.

The northern panhandle is a different world, with heavy forest, abundant water, and enough timber and game to sustain a well chosen property. If you buy in the right region, Idaho offers wide open space, like minded neighbors, and few restrictions on how you live.

3. Tennessee

Tennessee has zero state income tax, constitutional carry, and a strong stand your ground law, and it sits in a warm enough hardiness zone to support a long, productive growing season. The eastern half of the state, from the Cumberland Plateau into the Appalachians, offers forested ridges, plentiful water, and excellent hunting.

The tradeoff is population. Statewide density runs higher than most states on this list, so the trick is to buy well away from the Nashville, Knoxville, and Memphis corridors and focus on the rural highlands, where you can still find quiet, defensible land at a reasonable price.

4. Arkansas

Arkansas checks nearly every box. Population density is low at roughly 60 people per square mile, cost of living is among the cheapest in the country, and property taxes are some of the lowest anywhere. It's a constitutional carry state, and it now has a stand your ground law on the books, which removes the old duty to retreat concern that used to hold it back.

The Ozarks in the north and the Ouachitas in the west give you forested, water rich terrain loaded with deer, turkey, and hogs, and the growing season is long enough for a serious garden and orchard. For a prepper on a budget, Arkansas is one of the strongest values on this list.

5. West Virginia

West Virginia is built for hiding. The Appalachian terrain is steep, forested, and hard to travel through, which is exactly what you want in a retreat you may need to defend. Water is everywhere, timber is abundant, and game is plentiful. It's a constitutional carry state with a stand your ground law, and it has some of the lowest property taxes in the country, along with a reasonable sales tax and no tax on military retirement.

Population density is on the higher side statewide and the population has been shrinking, which means land is often affordable. Flat, tillable ground is harder to come by than in the Midwest, so gardens tend to be worked in pockets and terraces, but the concealment and water more than make up for it.

6. Mississippi

Mississippi surprises people, but it earns its spot. It has one of the longest growing seasons on this list thanks to a warm, humid climate, so raising food is genuinely easy here. It's a constitutional carry state with a stand your ground law, it ranks among the lowest in the country for both property taxes and overall cost of living, and it doesn't tax military retirement.

Its income tax is also being phased out over the coming years. Population density is moderate, and the heat and humidity are the main downsides, but for cheap land and reliable food production, Mississippi is a strong choice.

7. Alabama

Alabama offers a long growing season, low property taxes, a low cost of living, and no tax on military or federal retirement. It is a constitutional carry state with a stand your ground law. The northern part of the state, up into the foothills of the Appalachians, gives you forest, water, and good hunting, while the warm climate supports gardens and fruit trees with little trouble.

Population density runs higher than the ideal, so as with Tennessee the key is choosing rural country away from the larger metro areas. For a prepper who values easy food production and cheap land, Alabama delivers.

8. Oklahoma

Oklahoma is a state of two halves, and the eastern half is the prize. Green Country in the northeast is forested, well watered, and full of lakes and rivers, with solid game populations and a workable growing season.

It's a constitutional carry state with a stand your ground law and a low cost of living, and population density is on the lower side. The western part of the state is drier and more exposed to wind and heat, so land selection matters here more than in most places. Buy in the wetter, wooded east and you get a genuinely capable bug out region at a low price.

9. Kansas

Kansas brings one of the lowest population densities on the list and enormous agricultural potential. This is prime farming country with deep soil, so if food production is your top priority, few states can match it. It's a constitutional carry state with a stand your ground law and does not tax military retirement, and cost of living is low.

The main tradeoff is terrain. Much of Kansas is open plains, which means less natural concealment and fewer trees for timber and cover. It is exposed to severe weather as well. If you can work around the open ground, the low density and rich farmland make it a serious contender.

10. Iowa

Iowa rounds out the list on the strength of its soil, which is some of the most productive farmland on earth. It recently became a constitutional carry state and has a stand your ground law, along with a low cost of living and no tax on military retirement.

The drawbacks are climate and terrain. Winters are long and cold, which shortens the growing season, and like Kansas the landscape is largely open agricultural ground with limited natural cover. For a prepper focused on growing large amounts of food in a state with friendly gun laws and low costs, Iowa still earns its place, as long as you are prepared for the winters.

Final Thoughts

No single state is perfect, and the right pick depends on what you value most. If your top concern is remoteness and rugged terrain, Idaho, Missouri, West Virginia, and Arkansas stand out. If food production drives your decision, Iowa, Kansas, Mississippi, and Alabama shine. If light taxation and self defense freedom top your list, Tennessee and Missouri are hard to beat.

The important thing is to run your own scoring based on your own priorities, then get on the ground and study the specific region before you commit. Terrain, water, neighbors, and local rules can vary enormously within a single state. Choose the location early, put in the work while times are calm, and you will have a real retreat ready long before you ever need it. Proper prior preparation is the whole point.

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• What To Do If You Get Lost While Bugging Out
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3-Bean Chili Soup Mix In A Jar

If you follow my blog daily, you know I’ve been creating various “Soup Mix in a Jar” recipes. This 3-Bean Chili Soup in a Jar is my favorite! Honestly, I love making this soup for Mark and me. As I get older, I prefer things to be as easy as possible. If I make a large batch of these in one day, we can enjoy them for many months to come! These soup-in-a-jar recipes are also great for prepping. If you love to eat, but don’t really love to cook, these jars are for you. You can also make these for gifts. These are the dried vegetables I’m stocking to make all my soup mixes. Dried Vegetables for Soups

Items You Will Need in the Kitchen

• Slow Cooker
• Measuring Cups
• Measuring Spoons
• Pint wide-mouth mason jars (16-ounce) with lids and rings
• Funnel for jars
• Funnel for seasoning bags
• Seasoning Bags (these are the ones I purchased, 3.5 inches by 5.5 inches)
• Twine for Tags

3 Bean Chili Soup Mix In A Jar

If you’re tired of eating the same soups over and over, this 3 Bean Chili Soup Mix in a Jar is the perfect combination for you. Beans are so inexpensive, which makes this the ideal meal to make! Not only is this soup easy to make, but it’s also super nutritious. Imagine all the nutrition you’ll be putting in your family’s belly with this bean soup recipe.

History of Three Bean Soup

Three Bean Soup has a long and humble history rooted in thrift, nourishment, and traditional home cooking. Long before refrigeration and modern grocery stores, cooks relied on dry beans as a dependable pantry staple. Beans were inexpensive, shelf-stable, and packed with protein, making them essential in kitchens across Europe and the Americas.

Early Origins of Bean-Based Soups

Bean soups date back thousands of years, with evidence of legume-based stews found in ancient Roman, Greek, and Middle Eastern cultures. Beans were often simmered with herbs, onions, and water to create filling meals that could feed large families with minimal ingredients. Using multiple varieties of beans in one pot was common, as it added texture, flavor, and nutritional balance.

Beans in the Americas

After beans were domesticated in the Americas over 7,000 years ago, Indigenous peoples cultivated varieties such as black, pinto, and white beans. These beans became foundational ingredients in regional cooking. Early settlers quickly adopted them, especially during times when meat was scarce or expensive.

Three-Bean Soup evolved as a practical way to stretch food supplies, combining whatever dried beans were available. The soup could be simmered over a hearth, making it ideal for farm households and frontier living.

The Rise of Three-Bean Soup in American Home Cooking

By the late 1800s and early 1900s, Three-Bean Soup became a staple in American farmhouse kitchens, church suppers, and community meals. Cookbooks from this era frequently included bean soups as economical and nourishing dishes. The addition of spices like cumin, chili powder, and paprika reflects regional influences, particularly from the American Southwest and immigrant cuisines.

During the Great Depression, Three-Bean Soup gained renewed popularity. Families relied on dried beans and simple seasonings to create filling meals that could be served over several days. Leftovers often tasted even better the next day as flavors deepened.

Modern Variations of Three-Bean Soup

Today, Three-Bean Soup remains a symbol of comfort food and budget-friendly cooking. While traditional recipes were often meatless, modern versions may include ground beef, ham, or sausage, along with tomatoes for added richness. Vegetarian and vegan adaptations remain popular due to the soup’s naturally high protein content.

Slow cookers and pressure cookers have made preparation easier, but the heart of Three-Bean Soup remains the same: simple ingredients, slow cooking, and hearty nourishment.

Why Three-Bean Soup Endures

Three-Bean Soup has stood the test of time because it reflects values many cooks still cherish—simplicity, frugality, and wholesome ingredients. Whether made for warmth on a cold day or as part of a complete meal prep, it continues to connect modern kitchens with generations of traditional home cooks.

Ingredients For Making The Soup

Dry Black Beans: Black beans add a rich, earthy flavor and a creamy texture once cooked. They hold their shape well and help create a hearty, satisfying soup base.

Dry Pinto Beans: Pinto beans bring a mild, nutty taste and soften beautifully as they simmer. They naturally thicken the soup, adding body and comfort.

Dry White Beans: White beans contribute a subtle, delicate flavor and a smooth, tender bite. They balance more pungent spices, creating a well-rounded bean blend.

Dried Minced Onions: Dried minced onions provide gentle sweetness and onion flavor without overpowering the soup. They rehydrate as they cook, blending seamlessly into the broth.

Dried Vegetables: A mix of dried vegetables adds depth, color, and extra nutrition. As they simmer, they release concentrated flavor that enhances the soup’s overall richness.

Chili Powder: Chili powder gives the soup a warm, mildly spicy backbone, adding depth without overwhelming heat.

Cumin: Cumin adds a smoky, earthy flavor that pairs perfectly with beans and chili spices, giving the soup a classic, comforting taste.

Cinnamon: A small amount of cinnamon adds subtle warmth and a hint of sweetness, balancing savory and spicy flavors.

Paprika: Paprika brings mild sweetness and gentle smokiness while adding a beautiful color to the broth.

Sugar: Sugar softens acidity and balances the spices, creating a smoother, more rounded flavor.

Garlic Powder: Garlic powder delivers savory depth and aroma, blending evenly throughout the soup.

Salt and Pepper: Salt enhances all the flavors, while pepper adds light heat and sharpness for balance.

Water (6 cups): Water forms the foundation of the soup, allowing the beans and spices to release their flavors as the soup cooks slowly.

Optional Add-Ons

Cooked Ground Beef (½ pound): Adds hearty, savory richness and extra protein, turning the soup into a filling meal.

Diced Tomatoes (14–15 oz can): Bring brightness and mild acidity, enhancing the overall depth of flavor.

Tomato Sauce (6 oz can): Adds body and smooth tomato richness, helping create a thicker, more cohesive broth.

3 Bean Chili Soup Mix In A Jar Recipe

Gather ingredients so you can start filling the jars. Grab some measuring cups and some measuring spoons as well. You may want a funnel; it’s easier to fill the jars. These are the Seasoning Bags I used. I bought the 3.5” x 5.5” size bags.

Ingredients

Gather the ingredients so you are ready to fill the pint-size (16-ounce) mason jars.

Layer Beans in the Jars and Fill the Baggies

Grab a wide-mouth pint mason jar (16 ounces) to layer some of the ingredients shown above. Start with black beans, pinto beans, and white beans. Be sure to watch for small rocks in the beans. Place the dried vegetables in a baggie and place them on top of the beans. Place the seasonings in a small bag and close it. The seasoning bag will go on top of the vegetable baggie and under the lid.

How To Cook The Ingredients

Step One: Wash Beans

After opening the jar, remove the seasonings and the baggie with the vegetables. Please rinse the beans before placing them in the slow cooker.

Step Two: Add Water

Add 6 cups of water, the dried vegetables, and the seasoning bag to the beans in the slow cooker. Cook on high for about 7 hours or until the beans are tender.

Step Three: Fry Meat

Add the cooked ground beef, diced tomatoes, and tomato paste, and cook on high for one more hour. 

Finished Product

Serve warm with shredded cheese, corn chips, and a dollop of sour cream. Enjoy.

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3 Bean Chili Soup Mix In A Jar Recipe

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3-Bean Chili Soup Mix In A Jar

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 people

Author Linda Loosli

Ingredients

• 1/4 cup dry black beans
• 1/4 cup dry pinto beans
• 1/4 cup dry white beans
• 1/4 cup dried vegetables
• 1 tablespoon dried minced onions
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1/2 teaspoon garlic powder
• 1 tablespoon white granulated sugar
• 2-3 teaspoons salt
• 1/2 teaspoon pepper
• 6 cups water
• ADD-ONS: 1/2 pound cooked ground beef, one 14-15-ounce can of diced tomatoes, and one 6-ounce can of tomato paste.

Instructions

• Grab a wide-mouth pint mason jar, (16-ounces) to layer some of the ingredients shown above.
• Start with the black beans, pinto beans, and white beans. Be sure and watch for small rocks in the beans.
• Place the dried vegetables in a baggie and place them on top of the beans.
• Place the seasonings in a small bag and close it. The seasoning bag will go on top of the vegetable baggie and under the lid.

Cooking The 3 Bean Chili

• After opening the jar, remove the seasonings and the baggie with the vegetables.
• Please rinse the beans before placing them in the slow cooker.
• Add 6 cups of water, the dried vegetables, and the seasoning bag to the beans in the slow cooker.
• Cook on high for about 7 hours or until the beans are tender.
• Add the cooked ground beef, diced tomatoes, and tomato paste, and cook on high for one more hour.
• Serve warm with shredded cheese and a dollop of sour cream. Enjoy.

What to Serve With Three-Bean Soup

Three-Bean Soup is a hearty, protein-rich dish made with dried beans, savory spices, and a comforting broth. Because they are both filling and simple, the best side dishes are those that add texture, freshness, or warmth without overpowering the soup. Whether you’re serving it as a weeknight dinner or a cozy cold-weather meal, these pairings complete the table.

Bread and Baked Goods

Crusty Bread or Artisan Loaf: A thick slice of crusty bread is perfect for soaking up the flavorful broth. Sourdough, French bread, or a rustic country loaf pairs beautifully with Three-Bean Soup.

Cornbread: A classic companion to bean soups. Its slightly sweet, crumbly texture balances the savory spices and hearty beans.

Biscuits or Dinner Rolls: Soft biscuits or warm dinner rolls add comfort and make the meal more filling, especially for family-style dinners.

Fresh and Light Sides

Simple Green Salad: A crisp green salad with lettuce, cucumbers, and a light vinaigrette adds freshness and contrast to the rich soup.

Coleslaw: Creamy or vinegar-based coleslaw provides crunch and acidity that complements the soft texture of the beans.

Tomato and Cucumber Salad: Fresh tomatoes and cucumbers bring brightness and balance to the meal, especially when the soup is served warm and hearty.

Vegetable Side Dishes

Roasted Vegetables: Roasted carrots, squash, or Brussels sprouts add depth and a lightly caramelized flavor that pairs well with bean-based soups.

Steamed or Buttered Greens: Green beans, spinach, or collard greens offer a simple, nutritious side that won’t overpower the soup.

Protein Additions

Grilled or Baked Sausage: Sausage adds smoky, savory flavor and pairs naturally with bean soups, especially when the soup itself is meatless.

Ham or Smoked Turkey: Slices of ham or smoked turkey add richness and make the meal more substantial.

Toppings and Garnishes

Shredded Cheese: Cheddar, Monterey Jack, or Colby cheese melts nicely over hot soup, adding creaminess.

Sour Cream or Plain Yogurt: A dollop of sour cream softens the spices and adds a tangy contrast.

Fresh Herbs: Chopped parsley or cilantro adds color and a fresh finish.

Desserts to Finish the Meal

Fruit Crisp or Cobbler: A warm apple or berry crisp is a comforting way to end a soup-based meal.

Simple Cookies or Cornmeal Cake: Light desserts help balance the meal without feeling heavy.

Recipes to go with the Soup

• Biscuit Recipe
• 2-Ingredient Biscuit Recipe
• Dinner Rolls
• Cracker Recipe
• Cornbread Recipe

My Soup In a Jar Series

• Friendship Soup Mix In A Jar
• Chicken Noodle Soup Mix in a Jar
• Pasta Fagioli Soup Mix in a Jar

What jars should I use?

If you plan to make the soup-in-a-jar recipes outlined above, you’ll use 16-ounce pint mason jars. If you want more soup for your family by doubling the recipe, then you’ll need quart mason jars (32-ounce size). However, you can adjust the size of the mason jars to how much soup you want to make in the future. In Utah, the cheapest place to buy canning jars is Walmart, just for your information.

Should I store my soup in bags?

As you’ll see in some of the soups that I’ve made, there is an option to store them in bags. Just keep in mind that the bags may tear easily.

How long will the soups last?

I’ve been canning for over 50 years, so safety is super important to me. Keep in mind that these soups will keep (when properly sealed) for around 1 year. However, I encourage you to do what feels best for you! Feel free to consume the soup from a jar at a pace that feels safe for you! I now use a Dicorain bottle sealer, thanks to Ray telling me about it. Dicorain.

Final Word

Three-Bean Soup is a versatile, comforting dish that pairs well with simple breads, fresh salads, and classic sides. Choosing the right accompaniments enhances the meal while keeping the focus on the soup’s hearty, homemade flavor.

As you learn to make these soup mix-in-a-jar recipes, have fun with it. You can follow my recipes, but you can also come up with your own. Don’t be afraid to experiment with your family’s favorite recipes! This 3-Bean Chili Soup Mix is a great everyday recipe. I enjoy making the Friendship Soup Mix in a Jar to give as a gift. The Chicken Noodle Soup Mix in a Jar is perfect for when you’re not feeling well or when you’re craving comfort food. I hope you find this recipe as fun and helpful as my family does. May God bless this world, Linda.

The post 3-Bean Chili Soup Mix In A Jar appeared first on Food Storage Moms.

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