Gardeners consider this plant to be the bane of their existence. But the roots can be eaten raw, steamed, or ground up in place of coffee beans; the flowers can be dried and steeped to help ease inflammation; and the leaves are rich in vitamins A and C, potassium, and antioxidants.

This leafy-vegetable is native to the western mountain and coastal regions of North America. The name originated during the California Gold Rush when miners ate the plant to stave off scurvy, which is caused by a vitamin C deficiency. It also serves up healthy doses of iron and omega-3. 

The leaves of wild rhubarb contain poisonous substances which may cause stomach pain and even kidney failure. But the Rhubarb stalk is used in desserts, jellies, and juices. The red stalks are rich in vitamin A while the green ones provide good amounts of vitamin K.

The taste of this flower is as sweet as its scent. The dried petals are an excellent addition to strawberry rose ice cream or Persian rose tea. The oil from the rose buds helps tighten and tone inflamed skin. Wild Rose contains vitamins A and C and also combats stress and digestive problems.

This flower is actually a perennial vine, growing up to 30 feet. The dried herb is often blended with Chamomile, Lemon Balm, Skullcap, and St. John’s Wort to make a soothing tea, but it also stands on its own as a brew that calms nerves and eases back pain.