Scurvy grass, once a lifeline for sailors and explorers, is making a big comeback as a modern dietary supplement. This article uncovers the wild history of this salty green, its mighty nutritional benefits, and exactly how you can work it into your everyday routine. If you want to level up your vitamin C and curiosity for ancient superfoods, give scurvy grass a closer look. Packed with facts, tips, and a few surprises, this article is the ultimate guide to scurvy grass in the 21st century.
Survival Foods: Smart Choices for Short and Long-Term Emergencies
Can you live comfortably for 72 hours on what’s in your pantry? If you want to be ready without panic, focus on foods that last, pack calories, and are easy to prepare. Below you’ll find a no-nonsense checklist, a short 72-hour menu, and simple storage steps that actually work.
What to stock
Start with staples that give energy and keep well. Prioritize:
- Rice and pasta – cheap, filling, long shelf life.
- Dry beans and lentils – protein and fiber; soak or use canned if you need quick cooking.
- Canned proteins – tuna, salmon, chicken, and canned beans.
- Nut butters – peanut or almond for calories, protein, and no-cook use.
- Oats and instant cereals – quick hot breakfasts with minimal water.
- Powdered milk or shelf-stable milk boxes – calcium and calories.
- Honey and sugar – long-lasting calories and a simple sweetener.
- Olive oil or vegetable oil – high calories and for cooking.
- Freeze-dried meals or MREs – compact and fast when you can’t cook.
- Jerky and shelf-stable sausages – ready protein and travel-friendly.
- Bouillon, spices, and instant coffee/tea – improve taste and comfort.
- Multivitamins – fill nutrition gaps when fresh food is low.
For babies, elderly, or special diets, add formula, easy-to-chew foods, or gluten-free options as needed.
Storage, rotation, and cooking without power
Store food in a cool, dark, dry spot. Use airtight containers, Mylar bags with oxygen absorbers for grains, or sealed plastic bins. Keep canned goods off concrete floors and away from sunlight. Label items with purchase or packing dates and rotate every 6–12 months for ready-use foods and every 2–5 years for properly stored dry staples.
Water matters as much as food: plan one gallon per person per day for drinking and basic hygiene. If you can’t boil, use water purification tablets or a reliable filter.
Cooking options when the power is out: camp stove with spare fuel, grill, or a portable propane stove. For no-cook meals, combine canned fish, nut butter, crackers, and canned fruits. Keep a manual can opener and a few disposable plates and utensils in your kit.
Quick 72-hour menu example:
- Day 1: Oatmeal with honey, tuna salad on crackers, rice and canned chicken.
- Day 2: Peanut butter on flatbread, lentil soup from canned lentils, instant mashed potatoes with canned veggies.
- Day 3: Jerky and trail mix breakfast, pasta with olive oil and canned tomatoes, freeze-dried meal for dinner.
Small investments—good storage boxes, a camp stove, and a 72-hour bag—make a big difference. If you want supplements or over-the-counter basics to add to your kit, our site lists options and safety info to help you choose what fits your needs.
