Can Openers: You Can Never Have Too Many

Can openers, you can never have too many. Open any well-stocked kitchen drawer, and you’re likely to find at least one can opener. Check the drawer of a truly prepared cook, and you might find three or four. There’s a reason for that. I have lots of can openers, some in my car, some in my EDC (every day carry bag), and Mark and I each have one in our 72-Hour Kits.

Yesterday, I wrote a post about which cans of beans to stock, and after Matt’s comment, I laughed all day. Did you know you can take a can, smack it several times on concrete all the way around it, and lift the lid off? I learn something new every single day.

Years ago, I used to teach emergency preparedness classes, and I can still see the lady attending ask me why she needed a can opener. I got the giggles; most of you know I love to laugh, and this statement got me going. I was shocked, and then I burst out laughing. I asked her how she was going to open the #10 cans she had stored. She said she only buys fresh vegetables and fruits, so there was no need for a can opener in her home. She bought one the next day.

Oh my gosh, this has been my dream my whole life, to buy a house that I could walk to a farmers’ market every single day and buy fresh fruits and vegetables. When Mark and I were newlyweds, we started gardens from day one. I grew up gardening. I asked Mark to think about buying some land to have a mini-farm, not too big but enough where we could grow our own food. You may not know this, but we have been married for 56 years. It never happened, it wasn’t in the cards, and I still regret that. We did have a half-acre lot in River Heights, which is located in Northern Utah. We had our biggest garden there, where we grew corn, green beans, tomatoes, and various melons. It was over 150 feet long and about 40 feet deep. We also had a strip between neighbors where we had our girls plant June-bearing and ever-bearing strawberries. We loved that property.

Humble Can Opener

Swiss Army Can Opener

The humble can opener has been a kitchen staple since canned food became widely available in the mid-1800s. For decades, cooks simply stabbed a blade around the rim of a tin and hoped for the best. Today, the landscape looks very different. From sleek electric countertop models to tiny military-issue tools that fit on a keychain, there’s a can opener designed for virtually every situation, hand strength, and storage constraint. Understanding what each type does well helps you choose the right one and, yes, justifies keeping more than one on hand.

Can Openers: You Can Never Have Too Many

Electric Can Openers

Electric Can Opener

Electric can openers are the workhorses of a busy kitchen. Designed to do the heavy lifting for you, these countertop appliances grip the can automatically and rotate it through the cutting mechanism with the press of a button or lever. They’re particularly useful for people who regularly open large volumes of cans, those with arthritis or limited hand strength, and anyone who wants a consistently smooth cut with minimal effort.

To use an electric can opener, place the cutting wheel against the outer edge of the lid, engage the drive mechanism, and let the motor carry the can around until the lid is fully separated. Most modern electric openers are designed to cut below the rim, which means the lid drops safely inward rather than leaving a sharp edge exposed. When shopping for one, look for a powerful motor, easy-to-clean components, and a magnetic lid holder that retrieves the lid after cutting to prevent it from falling into your food.

Pampered Chef Can Openers

Pampered Chef has built a reputation for kitchen tools that are engineered with thoughtful ergonomics and durable construction, and their can openers are no exception. The Pampered Chef Safe-Cut Can Opener is one of their most well-regarded tools, using a side-cutting design that removes the entire lid rather than punching through the top. This leaves no sharp edges on either the lid or the can, which is a genuine safety improvement over traditional styles, particularly if you have your kids help you open the cans.

Using a side-cut opener like the Pampered Chef model involves positioning the cutting wheel against the side wall of the can just below the rim, rather than on top of the lid. Turn the knob or handle, and the tool rolls smoothly around the perimeter. When finished, a built-in lid lifter removes the top without any finger contact. The result is a can with a clean, safe edge and a lid you can dispose of without worrying about cuts. These openers work beautifully for everyday cooking and make a smart gift for households with children or older cooks.

I confess, I went to a Pampered Chef party, and the can opener looked so great and easy to use. I bought two, of course. It takes several weeks to get them delivered, but I’ve heard they’re great. I couldn’t figure out how to use the model I bought. I gave one to my granddaughter because she had it on her wedding registry. She knows exactly how to use it! Yay! The other one is sitting in my kitchen drawer.

Bottle Can Openers

Bottle Can Openers

The bottle can opener, sometimes called a church key, is one of the oldest and most versatile tools in the kitchen. The name comes from the days when the pointed end was used to punch triangular holes into the tops of flat cans, often of beer or juice. One end features a sharp, pointed blade for puncturing cans, while the other end offers a hook-shaped opener for prying off bottle caps.

To use the puncturing end, position the pointed tip over the edge of the can lid and press down with a rocking motion. For vented cans, such as large juice tins, punch two holes on opposite sides to allow air in and liquid out freely. For bottle caps, hook the curved end under the edge of the cap, use the lip of the bottle as a lever point, and press down with a firm snap. Church keys are inexpensive, virtually indestructible, and compact enough to toss in a bag or picnic basket without a second thought.

Military Can Openers

Military Can Openers

Military-issue can openers represent a brilliant intersection of minimalism and function. Born out of necessity in wartime field kitchens and survival kits, these tools were designed to be as small, light, and reliable as possible, while still doing the job under difficult conditions. They’ve since earned a loyal following among campers, hikers, preppers, and anyone who appreciates ingeniously simple engineering.

The general technique for using a military can opener involves hooking the small blade over the rim of the can lid, then rocking the tool forward and backward in short strokes while walking it around the perimeter of the lid. It takes a little practice to develop the rhythm, but once mastered, it becomes second nature. The appeal is obvious: a tool this small and inexpensive can live permanently in a go bag, a camping kit, a drawer, or on a key ring without adding any meaningful weight or bulk.

Small Can Openers

Small Can Openers

Small manual can openers are the classic kitchen drawer standard. Usually five or six inches long, they consist of a cutting wheel, a feed wheel, and a pair of handles that the user squeezes together to engage the mechanism. These compact tools are affordable, widely available, and effective on virtually any standard can size. They store easily, require no power source, and are simple to clean.

The key to using a small manual can opener well is positioning. Start by clamping the cutting wheel to the very inner edge of the can rim, ensuring it bites cleanly before you turn the knob. Turn steadily and keep gentle downward pressure on the handles to maintain contact through the cut. When you return to your starting point, the lid should be nearly fully detached. Pause before the final separation and use the lid itself to lift away from the can to avoid drips. A quality small can opener with sharp, hardened cutting wheels will serve reliably for years.

Extra Large Can Openers

Extra-Large Can Openers

Commercial kitchens, catering operations, and serious home cooks who work with number-ten cans or large institutional-size tins need a more substantial tool. Extra-large can openers, including heavy-duty countertop models that clamp to a table edge or mount to a wall, are built to handle cans that a standard household opener would struggle with. Their oversized cutting heads, reinforced drives, and ergonomic long handles make short work of large-format cans.

Using an extra-large can opener follows the same basic principles as a standard manual model, but the increased leverage and larger gear ratio mean you apply far less physical effort per rotation. For wall-mounted or clamp-on commercial versions, align the cutting wheel carefully before engaging, since a misaligned start can make the job harder. These tools are essential for anyone regularly opening large cans of tomatoes, beans, or stock, and a worthwhile investment if you do any quantity cooking.

P-38 and P-51 Can Openers

P-38 Can Opener and P-51 Can Openers

The P-38 and P-51 are two of the most iconic small tools in American military history. Issued to U.S. troops beginning in World War II as part of field rations, these tiny folding can openers were small enough to fit in a shirt pocket or hang from a dog tag chain, yet capable of opening any military-issue ration can in the field. The P-38 is approximately 1.5 inches long when folded, while the P-51 is slightly larger at about 2 inches, offering a bit more leverage and ease of use.

The name P-38 is widely believed to refer to the 38 punctures required to open a standard C-ration can, though the exact origin of the designation is a matter of some debate among military historians. The P-51 designation follows the same naming convention and is simply a larger version of the same fundamental design.

To use a P-38 or P-51, unfold the small blade so it sits at roughly a right angle to the body. Hook the lip of the body over the rim of the can lid so the blade rests on the top surface. Press down to pierce the lid, then rock the tool forward with a small pivoting motion, advancing it slightly around the rim with each stroke. Repeat all the way around the can. The technique feels awkward at first, but becomes quick and reliable with a little practice. Despite their age, these tools remain in production today and are available at most outdoor supply stores and surplus retailers for just a few dollars apiece.

The enduring popularity of the P-38 and P-51 speaks to a broader truth about can openers as a category. The best tool for a given situation is not necessarily the largest, the most expensive, or the most technologically sophisticated. It’s the one that works reliably when you need it, fits the context you are operating in, and suits the hands holding it.

Choosing the Right Can Opener for Your Needs

The case for owning more than one can opener is practical. An electric model on the counter handles the bulk of everyday cooking with effortless consistency, as long as you have power. A compact manual opener or a Pampered Chef side-cut model lives in the drawer for times when the counter is crowded, or you need a safer edge. A church key handles bottles and puncture-top cans. And somewhere in a camping kit or emergency bag, a P-38 or P-51 waits patiently, occupying almost no space at all, ready to be exactly what is needed.

Consider hand strength and dexterity when selecting any manual opener. Look for smooth-rolling cutting wheels, comfortable grip handles, and a construction that feels solid without being unnecessarily heavy. Stainless steel components resist rust far better than plated finishes over time. And for any opener, a quick wipe or water rinse after each use goes a long way toward extending its working life. However many can openers currently live in your kitchen, there’s a good chance the right collection is one more than you have right now.

Whether you’re outfitting a professional kitchen, a camping pack, or simply upgrading a well-used drawer staple, the variety of can openers available today means there’s a perfect match for every need, hand, and habit.

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Final Word

Can openers are one of those kitchen tools that reward having options. Whether you reach for a plug-in electric model on a busy weeknight, a Pampered Chef side-cut opener for a clean edge, a trusty church key for bottles and punch-top cans, or a P-38 tucked into a camp bag, the right opener makes the job effortless. From small everyday models to extra-large heavy-duty openers built for commercial use, there is a can opener for every hand, every kitchen, and every situation. Since power outages are one of the most common issues during an emergency, don’t forget that every kitchen needs a manual unit you can rely on. You truly can never have too many can openers. May God bless this world, Linda

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9 Tips to Make Super-Quick Compost (in just 30 Days)

If you’ve been gardening for any length of time, I’m going to go on and assume that you use compost on the regular. And if you don’t, you should! Compost is one of the very best ways to help any plant grow and thrive. Best of all, it’s darn near free to make and requires ... Read more

9 Tips to Make Super-Quick Compost (in just 30 Days) can be read in full at New Life On A Homestead- Be sure to check it out!

from New Life On A Homestead

5 Cans Of Beans I Would Stock

5 cans of beans I would stock. If you’re building a pantry that can carry you through a busy weeknight, a tight budget, or an extended emergency, canned beans deserve a permanent place on your shelf. They’re shelf-stable, affordable, rich in plant-based protein and fiber, and endlessly versatile in the kitchen. Whether you follow a plant-based diet or simply want to eat more whole foods without a lot of effort, canned beans are one of the smartest investments you can make at the grocery store, especially when building your pantry inventory and food storage stash.

How To Build A Food Storage Supply You’ll Use

Here are the five cans I would always keep stocked, why each one earns its spot, how to use them, and what nutritional value they bring to the table. You can always purchase bags of beans, but in an emergency, canned beans will be a blessing. Can Openers, one is none, and two is one when it comes to essential kitchen tools. I have manual ones, but I use this one right now. Electric Can Opener.

5 Cans Of Beans I Would Stock

Black Beans

Why You Need Them

Black beans are the backbone of countless cuisines, from Latin American cooking to Southern American comfort food. Their earthy, slightly sweet flavor goes well with a wide range of ingredients, and their dense, creamy texture holds up beautifully in everything from soups to salads. They’re one of the most widely recognized and loved beans in the world, and for good reason. A can of black beans can become a complete meal in minutes, making them indispensable for anyone who values both nutrition and convenience.

How to Use Them

Black beans work wonderfully in tacos, burritos, burrito bowls, and enchiladas. They can be mashed and spread onto toast or used as a base for black bean burgers. Stir them into rice for a classic combination, simmer them into a hearty soup with garlic and cumin, or toss them into a fresh salad with corn, avocado, and lime juice. They also blend smoothly into dips and can be added to brownie batter for a protein-rich dessert with a surprisingly fudgy texture.

Nutritional Value

A half-cup serving of cooked black beans provides approximately 114 calories, 7.6 grams of protein, 20 grams of carbohydrates, 7.5 grams of dietary fiber, and less than 0.5 grams of fat. They’re an excellent source of folate, which supports cell growth and DNA repair. They also deliver magnesium for muscle and nerve function, iron for healthy red blood cells, potassium for heart health, and zinc to support immune function. The high fiber content promotes digestive health and helps maintain steady blood sugar levels.

Pinto Beans

Why You Need Them

Pinto beans are among the most widely consumed beans in the United States and a foundational ingredient in Mexican and Tex-Mex cooking. Their mild, nutty flavor makes them incredibly adaptable, and their naturally creamy texture means they can be used whole or mashed without losing their appeal. When you keep a can of pinto beans in your pantry, you have the makings of a satisfying, protein-packed meal available at any moment. They are economical, filling, and remarkably nutritious.

How to Use Them

Pinto beans are the traditional choice for refried beans, where they’re cooked down with fat and spices into a smooth, savory spread for tacos, tostadas, and quesadillas. They can be served whole alongside Mexican rice, added to chili, or simmered in broth with onion and garlic for a simple but deeply satisfying side dish. They also work well in soups, stews, and grain bowls. Try mixing them with smoked paprika, chipotle, and tomatoes for a quick smoky bean dish that tastes like it was cooked all day.

Nutritional Value

A half-cup serving of cooked pinto beans contains approximately 122 calories, 8 grams of protein, 22 grams of carbohydrates, and 7.7 grams of dietary fiber. Pinto beans are particularly rich in folate, thiamine, and manganese. They also provide a meaningful amount of iron, phosphorus, magnesium, and copper. The combination of protein and fiber makes them one of the most satiating foods available, supporting weight management, stable energy levels, and long-term cardiovascular health.

Chickpeas (Garbanzo Beans)

Why You Need Them

Chickpeas, also known as garbanzo beans, are perhaps the most versatile legume in existence. Their mild, slightly nutty flavor and firm, satisfying texture make them a natural fit in cuisines from the Mediterranean to the Middle East to South Asia. They hold their shape remarkably well during cooking, which means they can be roasted until crispy, simmered into stews, or blended into silky smooth hummus. A can of chickpeas opens the door to an enormous range of dishes and cooking techniques, and their nutritional profile is nothing short of impressive.

How to Use Them

The most well-known use for chickpeas is hummus, a creamy dip made by blending chickpeas with tahini, lemon juice, garlic, and olive oil, perfect for bread or vegetables. They’re also the main ingredient in falafel and can be tossed with olive oil and spices and roasted in the oven until crunchy for a satisfying snack. Add them to curries such as chana masala (a popular Indian chickpea curry), toss them into pasta with garlic and greens, or include them in grain salads with feta and cucumber.

Nutritional Value

A half-cup serving of cooked chickpeas provides approximately 134 calories, 7.3 grams of protein, 22 grams of carbohydrates, and 6 grams of dietary fiber. Chickpeas are a strong source of manganese, folate, copper, iron, phosphorus, and zinc. They contain moderate amounts of several B vitamins, including thiamine and B6. Research has consistently linked regular chickpea consumption to improved blood sugar regulation, reduced cholesterol levels, and better digestive health. They’re also among the more protein-dense legumes, making them a favorite in plant-based diets.

Kidney Beans

Why You Need Them

Kidney beans are built for hearty, robust cooking. Their deep red color, firm texture, and rich, slightly earthy flavor make them the ideal bean for dishes that simmer low and slow, where they absorb the flavors of everything around them without falling apart. They are the classic choice for chili and are widely used in Creole, Indian, and Italian cooking. Keeping a can on hand means you’re always prepared to add substance and nutrition to whatever meal you are building.

How to Use Them

Kidney beans are most famously used in chili con carne, where they beautifully absorb the spiced tomato broth. They are also essential to red beans and rice, a Louisiana classic traditionally served with smoked sausage. Stir them into minestrone soup, add them to a three-bean salad with green beans and cannellini, or mix them into a spiced Indian rajma curry served over basmati rice. Their sturdy structure means they also hold up well in cold pasta salads and grain bowls, where you want beans that keep their shape.

Nutritional Value

A half-cup serving of cooked kidney beans contains approximately 112 calories, 7.7 grams of protein, 20 grams of carbohydrates, and 5.7 grams of dietary fiber. Kidney beans are among the richest plant sources of iron, providing a significant contribution toward daily needs. They’re also high in folate, thiamine, potassium, and phosphorus. Their antioxidant content, including anthocyanins that give them their deep red color, supports cardiovascular health. The combination of slow-digesting starch, protein, and fiber makes kidney beans particularly effective at stabilizing blood sugar.

Cannellini Beans

Why You Need Them

Cannellini beans, sometimes called white kidney beans, are the elegant choice in this list. They have a delicate, mildly nutty flavor and a buttery, creamy texture that makes them feel refined even in simple preparations. They’re a staple of Italian cooking and bring a sense of comfort and richness to dishes without heavy cream or butter. Their neutral flavor profile allows them to adapt to a wide range of seasonings, making them one of the most culinarily flexible beans you can keep in your pantry.

How to Use Them

Cannellini beans are the classic choice for Italian white bean soup, often paired with rosemary, garlic, olive oil, and crusty bread. They are essential in pasta e fagioli and make a wonderful addition to ribollita, the Tuscan bread soup. Mash them with olive oil and lemon for a creamy white bean dip, or toss them whole with sauteed greens such as kale or Swiss chard for a quick and nourishing side dish. They also work beautifully pureed into soups to add body and creaminess without dairy, and they work exceptionally well with roasted garlic and fresh herbs.

Nutritional Value

A half-cup serving of cooked cannellini beans provides approximately 110 calories, 8 grams of protein, 20 grams of carbohydrates, and 6 grams of dietary fiber. Cannellini beans are a notable source of iron, folate, magnesium, potassium, and zinc. They contain meaningful amounts of calcium compared to other beans, supporting bone health. Like all legumes, they’re cholesterol-free and very low in fat. Their high-fiber, high-protein combination promotes satiety, supports healthy digestion, and helps maintain stable blood sugar levels over time.

A Well-Stocked Pantry Starts with These Five Cans

Black beans, pinto beans, chickpeas, kidney beans, and cannellini beans each bring something distinct to the kitchen. Together, they represent a comprehensive foundation for plant-based eating, emergency preparedness, budget cooking, and everyday convenience. They’re among the most nutrient-dense foods you can buy at any price point, providing substantial amounts of protein, fiber, vitamins, and minerals per serving. If you’re going to prioritize five items for your pantry shelves, these five cans should be at the top of your list.

Final Word

Canned beans are one of those rare pantry items that deliver on every front. They’re inexpensive enough to buy in bulk, nutritious enough to anchor a complete meal, and simple enough to use on even the most exhausting evenings. The five varieties covered here, black beans, pinto beans, chickpeas, kidney beans, and cannellini beans, represent a range of flavors, textures, and culinary traditions that’ll keep your cooking interesting and your body well-fed. You don’t need a complicated meal plan or an expensive grocery haul to eat well. You just need a few good cans, a little creativity, and the knowledge that these humble legumes have been nourishing people around the world for thousands of years. Stock them, use them, and enjoy every bite. May God bless this world, Linda

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15 Wild Edibles That Are Also Medicinal

Estimated reading time: 18 minutes

Knowing wild plants that are both edible and medicinal can save your life. If you are actively pursuing outdoor adventures like camping and hiking, this skill set is especially important. Part of nature-love-101 is understanding that the wilderness is unpredictable and even the most avid outdoors enthusiast can find themselves in unexpected survival situations. 

Even without being deep in nature, it is helpful to know the way that nature can be your medicine cabinet and a source of sustenance. 

Greens, Flowers, and Weeds

1. Plantain

Plantain is a common yard ‘weed’. It is so common that most people never even notice it, yet it grows in much of North America and around the world. If you don’t use pesticides at home, it may be as close as your backyard.  

This plant is nutritious, but also one that can be a regular part of your first aid kit. For minor scrapes and burns, you can simply crush the leaves and apply them directly to the wound. It works best crushed to the point the leaf moisture is brought out, so this has become one that some use as a chew poultice. This may seem gross, but chewing the leaves helps draw the helpful and healing properties out and might be your best option if you find yourself in a survival situation.

The crushed leaves are an antiseptic, antibacterial agent and a painkiller that can stop bleeding and even support skin regeneration. As someone who gets topical hives a lot, I’ve stopped a trail run to apply crushed plantain to itchy skin and had relief within minutes. Rashes and sunburn can be soothed this way. Plantain can also help effectively pull foreign objects from the skin from splinters, dirt in wounds, glass, and bug bites. 

Plantain’s flowers are edible and when the plant goes to seed, the seed is harvested as psyllium. Psyllium is a bulk fiber that is used to treat diarrhea and constipation in products like Metamucil. The seed heads are edible and are especially tender while the plant is young in the season.

Eating plantain is an easily harvested survival food. Young leaves in spring are tender enough to be eaten as salad. Firmer leaves later in season can be steamed, and very late in the season leaves can be used to make tea. Plantain leaves contain the mineral silica which acts as a gentle expectorant that can help cough and congestion from a common cold, making plantain tea or tincture a great sick season remedy. 

2. Yarrow

^{Image via Jitaeri / CC BY-SA 4.0}

Yarrow is in the Aster/Daisy family, and it is another plant that can be found in much of the world. Growing along roads and fields, it is not hard to spot. Yarrow leaves and flowers are edible, and the plant has multiple medical uses. 

The leaves are a bit bitter but mixed in a salad that is less noticeable. You can add leaves to a soup or sauté. The flowers are best used in a floral tea, though you can add them to meals as well. Yarrow in large quantities can be toxic due to the chemical composition of thujone, so it is best to not make yarrow a daily part of the diet; however, it is safe in moderation. It is recommended that only white and pink yarrow flowers be ingested. 

Yarrow can be used topically. It is a great plant to be aware of in case you have a significant wound while in nature because it quickly stops bleeding and helps blood clot. It is also antibacterial, antifungal, and anti-inflammatory. Because it promotes healing and clotting quickly, only use yarrow on clean wounds. Dirt can be trapped in a wound and cause infection if you use yarrow on a wound that has dirt embedded because of the quick healing when yarrow is used. 

You can use a yarrow leaf poultice on bruises and swollen injuries to help promote healing. Yarrow tea can help menstruation issues whether it is a heavy menstrual cycle or a lack of menstruation. It also helps sooth cramps. 

3. Burdock

^{Image via GBTA / CC BY-SA 3.0}

Burdock may sounds familiar because the common ‘bur’ that you get stuck on your clothes from a hike or time in the woods, is from this amazing plant. Burdock is edible and medicinal, but it does often grow alongside of poisonous plants like belladonna and has look-a-likes, so be sure you’re able to identify with certainty. 

Burdock roots, shoots, and leaves are all edible. Young roots are most tender and a bit like a parsnip. Mature roots can be enjoyed like other root vegetables. Burdock root provides energy through protein and carbohydrates, fiber, several vitamins, and amino acids. 

The shoots are delicious prior to flowering. If you catch the shoots before they flower, they taste like an artichoke, but once a flower bud starts to form, the shoot hollows. The leaves are edible but can be tough and bitter so cooking them is the best way to eat them. 

Burdock root is used in many herbal medicines, as common as your local grocery store. Burdock is a regular ingredient in many detox teas.

To reap the benefits of this plant you can enjoy the root in your diet, create a tincture, infuse foods or vinegar, make teas, or even encapsulate powdered burdock root. 

Burdock is known to cleanse the liver and promote bile production, cleanses the blood, and has diuretic qualities. It promotes blood flow in skin tissues to help with conditions like eczema. It’s also anti-inflammatory and antibacterial so it is helpful to apply to skin conditions like acne, or an irritated scalp. 

4. Dandelion

A dandelion needs no introduction, and while many look at it as a pesky yard weed it is much more. The entire dandelion plant is edible and very nutritious. The leaves can be added to a salad or any other dish you’d use greens, they are high in vitamin A, K, C, and E and a source of minerals like calcium, iron, folate, and magnesium. Young dandelion is the least bitter and tender to eat. 

Dandelion root has been used as a coffee substitute, and really tastes just like coffee. If you’re looking to cut down on caffeine this is a beneficial way to do it, as even the root has medicinal benefits like detoxifying organs (liver, kidneys, gallbladder), offering a relief to oxidative stress, reducing inflammation, aids digestion and toxin removal. 

Dandelion leaves are a natural diuretic and blood purifier. 

5. Wild Lettuce

^{Image via Melissa McMasters / CC BY 2.0}

Wild lettuce is found in the United States and much of the world. It is also known as prickly lettuce, and opium lettuce due to its pain-relieving abilities. It does not contain opium. The leafy plant typically grows on a single stem and has a milky substance inside that turns tan when exposed to air. 

The leaves, like lettuce, can be eaten raw but tend to have a bitter flavor. Cooking like a sauteed green like spinach is a more palpable preparation. 

The white milky sap is where the opium name comes from. This sap has sedative effects, and very effective pain relief like a morphine, or opium, but non-addictive nor disruptive of the gut. Because of the sedative effects, this is a plant to be mindful of the dose. 

The sap also calms anxiety, restlessness, and helps when struggling with shock. If able, this substance is good to make a tincture to help be able to measure dosing. 

WARNING: Those who are allergic or sensitive to latex may have a reaction to wild lettuce as well.

6. Wild Violets

Wild violets grow in much of the United States and Canada as a perennial plant staying close to the ground from early spring through summer. Like the name suggests, they’re a purple flower. Pansies are in the same family and are edible in the same way. 

The young plants are best for edible purposes. While young, the leaves and flowers are tender, though skip the roots and seeds which may make you feel queasy. As the plant matures, cooking the leaves and flowers will soften them and release some of the bitterness that acquires as the plant matures. There are a variety called sweet violets which stay a bit sweeter than the rest. The leaves and flowers contain vitamin A and C and antioxidants. 

Medically wild violets have analgesic (pain relieving) and antiseptic properties to help pain and prevent infection in scrapes and burns. It also has anti-inflammatory properties and a soothing effect so it can be applied on rashes and insect bites.

The leaves have the flavonoid rutin which has anti-inflammatory and blood thinning properties. Eating the leaves can help act as a blood thinner but also help with ailments like varicose veins or hemorrhoids. Because violets are also a mild laxative, they can help hemorrhoids both by relieving the pressure and helping to relieve constipation. 

7. Bee Balm (Monarda Didyma)

^{Image via PINKE / CC BY-NC 2.0}

Bee balm, sometimes known as Oswego Tea, is a wild plant growing in much of north America, this perennial is actually in the mint family. 

The name Oswego tea developed because it was frequently used by the Oswego tribe The flowers and leaves are edible. Oswego tea is made from the dried leaves and flowers. 

This natural herb should be avoided in pregnancy as it can cause miscarriage. It is an anti-spasmodic and heavy dose can cause uterine contractions. Though, this can be an herbal remedy for an absence of menstruation. 

Because this plant is a mild diuretic it has been used to help reduce fever through sweating. The vapors can also open sinuses during congestion. 

Bee balm is a soothing plant for minor injuries and rashes. Because it’s in the mint family, it is similarly soothing and refreshing for headaches and stomach upset. 

8. Mullein

Mullein is another common weed in much of North America, especially abundant in the eastern states. It is edible, both the flowers and the leaves, though it is most used in a tea. 

Mullein is an expectorant and antispasmodic making mullein tea very helpful for conditions like asthma and sickness like bronchitis. You can also drink Mullein tea for muscles spasms or use infused oil topically on spasming muscles. 

Because of the anti-inflammatory, calming affects, and anti-bacterial properties mullein-infused oil is helpful for ailments like sunburn and other inflammatory skin conditions. 

9. Jerusalem Artichokes

^{Image via SamToucan / CC BY-SA 3.0}

Also known as sunchokes because this nutritious and medicinal edible is part of a plant in the sunflower family. They’re noticeable by their beautiful yellow flowers, but the magic is in the tuber-root that tends to resemble ginger knobs. Less starchy than a potato, but with much more protein, vitamins, minerals, electrolytes, and prebiotics.  

This perennial is easy to grow and maintain. They spread, so once you find a patch it’s safe to assume that there will be more since this plant is sometimes considered invasive.

Jerusalem artichoke can help lower high blood pressure and help glucose levels in the blood. One cup contains 643 mg of potassium and 6 mg of sodium and the prebiotic fiber inulin. Potassium helps the body metabolize extra sodium, which is a common trigger of high blood pressure. Inulin helps lower blood sugar and can help reduce fasting insulin.

Inulin is a prebiotic fiber, which means that Jerusalem artichokes can help relieve constipation and promote a healthy gut. The prebiotic elements are non-digestible but ferment in the digestive track feeding the good bacteria in the gut. Also full in B vitamins, like thiamine, which helps stomach digestion. 

Full of antioxidants and helpful flavonoids, Jerusalem artichokes also can give your immune system a boost and relieve oxidative stress. It is also a great plant-based source of iron and cooper which supports blood health. 

10. Purslane

^{Image via Jason Hollinger / CC BY 2.0}

Another backyard weed that is simply under-noticed and under-known for its medical properties. Spreading like a ground cover, this plant is tasty and nutritious with a great crunch when added to salads.  

Purslane naturally tastes salty and a bit sour. Best when young, the leaves are crisp, but grow in bitterness through the later season. You can eat the leaves raw or cooked. The stems and flowers are also edible raw or cooked. Purslane has lots of vitamin, minerals like iron, plant-based omega-3 fatty acids, and antioxidants. 

Purslane improves pulmonary function when eaten. For people with airway disease, or asthma, regular consumption of Purslane can help open bronchial tubes and increase oxygen levels. 

There are many different types of studies that have shown an improvement to patients with diabetes who regular eat Purslane. The seed can improve insulin levels and reuse triglycerides.

Purslane (both leaves and seeds) offer cancer fighting antioxidants, but there have also been studies suggested that they have anti-cancer properties.  

11. Cattails

Anyone who has been near a pond or other wetland has seen the common cattail. The rhizome is edible whether powdered, or boiled, or steamed, like a potato. Young shoots of the plant are edible peeled and sliced. Early in spring the young plant itself can be eaten raw or cooked. The green flower spike can be eaten boiled like corn on the cob. You will remove the outer layer. 

Cattails are a great natural remedy for treating skin conditions, and this includes any part of the plant. You can use the root as a poultice for burns, rashes, bug bits. The fuzzy flowers can also be used for minor injuries and skin irritation. 

The lower part of the stem has a sap that can be applied for pain relief and antiseptic. This can be applied externally or taken internally. If stranded in the wilderness with oral pain or tooth ache, this is a good option for some immediate pain relief applied on the spot. 

12. Wild Strawberry Plants

^{Image via Arvind / CC BY-SA 3.0}

Coming across a wild strawberry is always exciting. Keep an eye on the ground in summer and it’s easy to spot the red berries that look exactly like you expect, just a bit smaller. The plant’s white flowers bloom in April and May with fruit arriving through June and July.

Seeds can be widespread by birds, and because it’s a perennial, once you’ve found them, you will know where to look the next year. It’s not just the fruit that is edible, though that might be what you much first. You can use the entire strawberry plant. 

Wild strawberry leaves can be used as an astringent when applied topically. They have antiseptic and some anti-bacterial properties. You can also dry the leaves to use as a tea. The leaf tea can sooth a sore throat. Add in dried roots to the tea and it also help with stomach conditions and diarrhea. The leaves and roots are also a natural diuretic.

If you find yourself having a bout of gout, strawberry fruit is anti-inflammatory and prevents uric acid crystals from building up in the body. These crystals are what can lead to gout.  

Mushrooms

Mushroom identification can be tricky because many edible mushrooms have poisonous lookalikes. Take considerable care when harvesting mushrooms to eat or to use medicinally. 

13. Lion’s Mane Mushroom

Lion’s mane mushroom gets its shaggy hair appearance that is much like a lion’s mane. This mushroom grows on dead trees like maple, oak, and beech. They grow from late summer to early fall, and they are edible and medicinal. 

Lion’s mane can be eaten raw, cooked, or used for tea. The flavor is exceptional and has a texture or lobster. 

Lion’s mane mushrooms are incredible for the brain. They are known to enhance memory and boost regrowth and recovery of nerve function. Patients with brain disease like dementia, Alzheimer’s and multiple sclerosis may use this mushroom for the brain boosting and healing support it offers. Studies have been limited, but many patients have spoken of the support they have felt in using this mushroom. 

Because Lion’s Mane stimulates Nerve Growth Factor, this remedy is helpful in regenerating the Nervous System for a variety of illness and injury.

There are multiple studies that show the Lion’s Mane is a good support for treating multiple cancers. It slows and stops cancer growth, prevents it from spreading and stimulates the immune system. 

Lion’s Mane Mushrooms also lowers bad cholesterol, acts as an anti-inflammatory, improves mental health, rich in antioxidants, and naturally reduce lactic acid build-up.

14. Turkey Tail Mushroom

^{Image via Jerzy Opiola / CC BY-SA 3.0}

Turkey tail mushrooms are a wonderful medicine and incredibly medicinal, but they do have some look-a-likes. Only harvest these fungi if you have certainty or an expert to verify. 

Turkey tail are nutritious with loads of vitamins and minerals but they’re tough to digest. They’re not easily chewed, and fairly empty when it comes to flavor. They’re best used dehydrated, powdered, tincture, and in teas. 

Because of the nutrients and antioxidants in Turkey tail, this is an immune booster. Turkey tail also is anti-inflammatory and anti-viral. 

Turkey tail is often used as an enhancement therapy for cancer patients as it boosts the immune system and helps kill cancer cells. It is also used as an immune booster commonly for patients with HIV and AIDS.

Because of the prebiotic and probiotic compounds within Turkey tail, this mushroom also helps gut issues like leaky gut and digestive disorders. 

15. Reishi Mushroom

Reishi mushrooms are easy to identify, and don’t have a perfect poisonous look-a-like making this a good one to be familiar with. Like many fungi, it’s found on dead and rotting logs and stumps. 

Reishi mushrooms are edible when cooked, but they tend to be bitter. In a survival situation, it’s beneficial to know that it is edible though you typically would look for alternatives. 

Reishi mushrooms are an incredible anti-inflammatory medicine both inside and out. Topically they work better than many over-the-counter meds. Taking internally as a tea, powdered or tincture, Reishi mushrooms are a great anti-inflammatory for immune diseases or injury.

Rich in antioxidants, Reishi’s help relieve oxidative stress and other stressors in the body. There is long tradition, as well as current use, of Reishi mushrooms for life longevity in cancer patients. It also enhances the immune system, and is anti-tumor/cancer. 

Because of the immune system boost with Reishi mushroom use, it can promote healing. It also is anti-bacterial, anti-viral, anti-fungal, and anti-microbial. 

Originally published on Urban Survival Site.

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If We Have A War: Tidbits From Me

Here are some tidbits from me to you. This post covers practical war preparedness steps for everyday families: building a pantry, securing finances, making a communication plan, protecting your health, and keeping your household emotionally steady, all written from the perspective of someone who has lived through the Cold War, Vietnam War, the Gulf War, 9/11, and beyond. As newlyweds, Mark was sent to Basic Training in Fort Ord, California, in 1969, during the Vietnam War.

I’ve been alive since Harry Truman was president. I grew up practicing duck-and-cover drills in an elementary school classroom, not entirely sure what ducking under a wooden desk was supposed to accomplish against a nuclear weapon, but doing it anyway because the teacher said to. I watched the Vietnam War unfold on our first color television set. I’ve lived through more national emergencies, more moments where the whole country held its breath, than I can count on two hands.

So when people around me start asking what they should do to prepare for a potential war, whether it touches our shores or not, I feel like I have something useful to say. Not because I’m an expert with credentials on the wall, but because I have been paying attention for a very long time.

Here is what I’ve learned. Take what fits your situation. Leave what doesn’t.

If We Have a War: Tidbits From Me

1. Start with your pantry, not your panic

The single most practical thing any household can do is build a steady, rotating supply of food and water. This isn’t about survivalist fantasy; it’s about being the kind of family that doesn’t need to sprint to the grocery store the moment something scary happens on the news.

Aim for four to six weeks of shelf-stable food that your family actually eats. Canned goods, dried beans, rice, pasta, cooking oil, salt, and whatever else is on your regular table. Rotate it: use the oldest cans first, replace what you use. Water storage matters too; one gallon per person per day is the standard guidance. I sure wish the world would realize one gallon per person isn’t going to cut it. I get thirsty just thinking about it. Please store four gallons per person per day. Let’s get real, you want clean underwear, water to provide hydration, water to do your cooking, and we need to maintain proper personal hygiene?

A manual can opener is not optional. Neither is a battery-powered or hand-crank radio. Manual Can Opener and Battery-Powered Radio or Hand Cranked Radio.

Buy a little extra food each week rather than doing one large panicked purchase. This is calmer and cheaper, and it means your pantry grows organically without drama.

“A prepared family doesn’t look like chaos. It looks like a full pantry, a written plan, and people who know what to do.”

2. Get your paperwork in order

This is the step most people skip, and it’s one of the most important. Know where your vital documents are. Birth certificates, Social Security cards, passports, insurance policies, medication lists, health records, account numbers, all of it should be in one place you can grab quickly, ideally in a waterproof bag or a fireproof box. Waterproof Bag

Make digital copies and store them somewhere accessible, a secure cloud folder or a thumb drive kept with a trusted family member in another location. If you have ever tried to replace a birth certificate in the middle of a crisis, you know why this matters.

While you’re at it, review your finances. Carry a small amount of cash. ATMs go dark in emergencies. Credit card systems go offline. A few hundred dollars in small bills tucked somewhere safe isn’t paranoia; it’s the same logic as keeping a spare tire in the trunk.

Be Prepared for a Hurricane + Free Printable Emergency Binder Contents

Free Emergency Binder Kit 

3. Make a communication plan that your whole family knows

When I was raising my children during the Cold War years, we had a plan. Everyone knew it. If something happened and we got separated, we had a meeting place, a backup meeting place, and a phone number for a relative in another state who could act as the family relay point.

That structure still works. Designate an out-of-area contact; someone in a different city or state, whom everyone in your household knows to call if local lines are jammed. Agree on two meeting places: one near home, one farther away if the neighborhood is inaccessible. Write it down. Put it in every person’s wallet or phone case. Children old enough to read should know it by heart.

Don’t assume your cell phone will work. Texts often go through when voice calls can’t. Know the difference, and have a backup.

4. Tend to your medications and health needs

If you take prescription medications, talk to your doctor about keeping a small emergency supply. Many physicians will work with you on this, particularly for maintenance medications. A 30-day buffer can make an enormous difference if supply chains are disrupted or pharmacies are overwhelmed. 90 days is even better.

Keep a written list of every medication, dosage, and prescribing physician in your emergency documents. If you wear glasses, have a backup pair. If anyone in your household uses medical equipment, understand its power requirements and have a plan for outages.

First aid supplies are basic and often overlooked: bandages, antiseptics, over-the-counter pain relievers, a thermometer, and any allergy medications your family needs. Know how to use what you have.

5. Think through your shelter situation

In most scenarios, including economic disruption, localized conflict, civil unrest, and even certain natural disasters, staying in your own home is the safest option. Know which room in your house would serve best as a shelter space if needed: interior rooms away from windows are generally recommended. Know where your utility shutoffs are. Understand your home’s vulnerabilities. 4 in one Tool and Carbon Monoxide-Natural Gas-Propane Detector

If evacuation ever becomes necessary, know your routes. Have two planned. Understand where you would go and how long it would take to get there. Fuel your car when it reaches the halfway mark rather than waiting for the low-fuel light; gas stations have lines during emergencies.

6. Protect the children’s sense of safety

I raised children during some genuinely frightening times in this country. What I learned is that children aren’t protected by ignorance; they’re protected by calm, honest adults who give them age-appropriate information and something useful to do.

Tell them the truth in words they can manage. Reassure them that adults are paying attention and taking care of things. Give them a small job: filling the water jugs, knowing the meeting place, and helping organize the pantry. Children feel safer when they feel capable.

Limit the news that plays in front of young children. You’re allowed to turn it off. In fact, you should.

7. Tend your community ties

Every serious crisis I have lived through has confirmed one thing: neighbors matter. The people on your street are your first line of mutual aid. Know who among them is older, who lives alone, who has young children, and who has medical needs. Check on them. Let them check on you.

Community isn’t a soft word; it’s a survival strategy. In every disaster I’ve read about, and some I’ve witnessed, the neighborhoods that fared best were the ones where people already knew each other before anything went wrong.

8. Guard your own steadiness

This is the one nobody wants to talk about, so I will. Watching frightening news around the clock is not preparedness; it’s punishment. It doesn’t make you more ready. It makes you more anxious, more reactive, and less capable of clear thinking.

Set news limits for yourself. One or two check-ins a day from reliable sources is enough to stay informed. The rest of your day should still include meals with people you love, work that matters, sleep, some form of movement, and whatever makes ordinary life feel like life worth living. Don’t sacrifice those things on the altar of constant vigilance. They’re the whole point.

I’ve lived through genuinely terrifying moments in history. We are still here. The thing that got families through hard times wasn’t perfect information or perfect preparation; it was steadiness, practicality, and the decision to take care of each other. That’s still the whole game. Start Small. Start today. A full pantry and a written plan are worth more than any amount of worry.

Final Word

I’ve lived through a great deal in my 76 years, and if there’s one thing I know for certain, it’s this: the people who come out the other side of hard times are not always the strongest or the wealthiest or the best equipped; they’re the ones who had adequate preparations, stayed calm, stayed connected, and took care of each other. That’s what I’m asking you to do. Don’t wait for the worst to happen before you start paying attention. Get your house in order, check on your neighbors, hold your family close, and don’t let fear dictate your decisions. You have more in you than you think. We all do. Thank you for reading, and thank you for caring enough to prepare, not just for yourself, but for the people around you who are counting on you to show up. Now go do something about it and help others do the same. May God bless this world, Linda

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