>>1225257•On days when the temps are above 32F you can tap a few different species of trees for their sap. You can either render it down into syrup or boil it then use it as a water source. If the temps are above about 55F then it will turn milky. Regardless of the temperature, if it turns milky just toss it out. It will turn milky pretty quickly in warm temperatures so use it up or reduce it to syrup quickly. Keep in mind that for syrup, the ratio is 40 gallons of sap reduces to only 1 gallon of maple syrup. All other tree species have a much higher ratio and go bad much quicker than maple. In the end, it is still a good source of water, just boil it first to pasteurize it. It will taste like liquid saw dust.
https://practicalselfreliance.com/trees-species-tap-syrup/•In many places you can normally find wild onion/wild garlic, ramps, ramsoms popping up through snow depending on species. They can sometimes be deeper than you can simply pull up so use a stick or trowel to dig them up. Make double sure they smell like onion/garlic/ramps/ramsoms. In some areas there are deadly look alikes, but you can often times tell them apart just form looks if you are experienced, depending on species, still do a sniff test.
http://www.eattheweeds.com/allium-canadense-the-stinking-rose-2/Check out this for other stuff,
http://www.eattheweeds.com/winter-foraging/If you eat thistle root, don't eat much. It is high in the starch inulin (same high-content thing in Jerusalem Artichokes) and can cause wicked bloating and gas. I also don't advise eating lichens. They are horrid even after leaching them properly. It is one of those, "I'm a stupid shithead like Chris McCandless and I'll die if I don't eat this ASAP," type of situations. In early winter you can sometimes find acorns and buckeyes depending on where you live. The process to make these properly edible, so the tannins won't poison you, takes up to 2 weeks depending on your methods and you can't skip that process.
