Outtakes from this weeks forageSF Wild Food Walk

We started this past weekend's wild food walk by tasting one of my favorite local plants, the 3 cornered leek (or wild onion lily.) Right now they are in flower, and the white clusters of flowers are not only beautiful, but they pack a nice oniony spice. The greens are also edible and are very mild in flavor. 

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We quickly moved onto to other seasonal delicacies. The nasturtiums we saw, which were looking super robust and healthy, had just revealed a couple of early flowers. Both the leaves and the flowers are edible, and have a nice cress-like spice.

From there we quickly saw oxalis (sour grass) also with a beautiful and tart edible flower. Miner's lettuce, although soon to be gone for season, was still looking succulent and delicious. Chickweed, growing right next to it, was still in its full green glory as well. We only moved about 10 feet before finding stinging nettle, mallow, yellow dock, black sage, and wild radish. We finally made it a little further before discussing the virtues of the only edible fruit we found, the black nightshade. None were quite ripe though. 

Many other plants were discussed, mostly edible. We barely traveled 200 feet before we realized there was enough there for an amazing salad, full of succulent mild greens, radish and nasturtium spice, onion flavor, flowers for visual appeal, and a tart component in the oxalis. This is why Spring is my favorite time of year!

Kevin Feinstein

RecipesSydney Davey