addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupsimageimagesinstagramlinklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1outlookpersonJoin Group on CardStartprice-ribbonImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruseryahoo

Notes from learn about perennial edible plants

On March 18th, 2012 the workshop "learn about perennial edible plants of the Sacramento Valley Area" yielded these notes below:

ThinkHouse Collective
March 18 7p
Edible Native Plants

Chlorogalum pomeridianum - soap plant amole
- uses: fiber, soap, adhesive, food, and to stupefy fish, used in poultice for sores and rheumatism.
- edible parts: slow roasted bulbs usually placed in a pit oven overnight. (makes bulb lose its soapy qualities)
- young leaves also cooked in a pit oven.

Rumex species - sheep sorrell, canaigre, curly dock

Rumex hymenosepalus -
- needs to be cooked

Rumex acetosella -

Rumex crispus -
- edible parts: Leaves
- Miwok mashed leaves add water and salt
- Hopi used the roots in a tea to treat colds

Pinus monophylla - pinyon pine
- edible parts: nuts picked in the fall and early winter

Opuntia basilaris - prickly pear
- Remove spines fruit crushed, made into a drink which was boiled, allowed to ferment, drunk as alcoholic beverage. Remove all spines first.
- young fruits boiled or baked
- ripe fruit gathered, dried and stored for later
- pads should be boiled and fried before eating
- fruit has high amount of calcium
- pads (nopales) containing glucose, fructose, vitamin C, 5% protein, starch, and pectin.

Taraxacum officinale - dandelion
- edible parts: roots, leaves, crown, and blossoms
- eaten cooked or raw
- young leaves in salads, older leaves boiled or steamed

Prosopis glandulosa Torreyana Mesquite
- edible parts: beans eaten raw or grounded into a flower
- sap also eaten raw
- flowers eaten roasted
- nectar from fresh flowers
- pulp surrounding seeds inside of mature pod can be eaten raw, contains up to 30% sugar
- Pima Indians used it as Black hair dye, boiling the black gun down in water and applying it to a rag. also used in tattoos.

Yucca baccata - Spanish bayonet

Yucca schidigera
- edible parts: fruit eaten raw or roasted
- outer skin bitter and removed, young flowers eaten raw or cooked (remove the stamens & pistils, seeds ground into flour

Arctostaphylos veurieties - Manzanita
- edible parts: berries eaten raw or cooked, crushed for juice or made into jellies, flowers steeped for tea

Rosa california - California Wild Rose
- flower is eaten raw or made into jelly, hips (berries) can be eaten raw, made into tea, jelly or jam

Rosa woodsii var. ultra montana

sambucus mexicana - blue elderberry
- edible parts: berries
- must be cooked - never eaten raw

Mentha arvensis - tule mint
- edible parts: leaves and flowers

Salvia columbrariae - chia
- edible parts: seets and flowers

Typha domingensis - Cattail
- edible parts: whole plant, roots pure starch , cooked or dried and ground into flour, spring stems eaten like bamboo shoots, pollen can be made into bread

Arctium lappa - burdock
- edible parts: root, leaves and peeled stalks roots boiled and peeled.

Trifolium - clovers
- edible parts: leaves eaten raw or boiled

Cichorium intybus - chicory
- edible parts: all parts, young leaves each in raw or boiled, roots boiled, flowers eaten raw.

Thlaspi vulgaris - Field Pennycress

- edible parts: seeds and leaves even raw or boiled

Epilobium angustifolium - fireweed
- edible parts: young leaves, flowers and seats as well as stalk, source of vitamin A and vitamin C

ulva lactuca - green seaweed
- eating raw, in soups or with sushi

Alaria esculenta - kelp
- eating raw or in soups, source of folate, vitamin K and lignans

Plantago - plantain
- edible parts: young leaves, source of vitamin A and calcium, some vitamin C

Portulaca oleracea - purslane
- edible parts: leaves eaten raw or boiled

Oxalis - wood sorrel
- edible parts: leaves, roots boiled

Brassica - wild mustard
- edible parts: young leaves boiled, seeds ground into mustard

viola californica - violet (yellow)

- edible parts: leaves and flowers, eaten in salads or used to thicken soups, flowers can also be made into jelly

Brodiaea douglasii - wild Hyacinth

- edible parts: bulbs used like potatoes and eaten raw or cooked.

Claytonia perfoliata - miners lettuce
- edible parts: leaves eaten in salads, high in vitamin C vitamin A and 10% iron

Table of Contents

Page title Most recent update Last edited by
Notes from learn about perennial edible plants October 14, 2012 2:27 PM Ming
Let’s create a Permaculture community directory. June 7, 2011 11:55 PM Ryan
What is Permaculture May 1, 2011 7:44 PM Ming
Local Links February 1, 2011 11:47 PM Ming
Permaculture Principles January 10, 2011 11:26 AM Ming
Characteristics and Ethics of Permaculture January 10, 2011 11:29 AM Ming
What is Permaculture ? January 8, 2011 10:42 PM Ming
Definitions as collected by January 8, 2011 5:31 PM Ming
About Sacramento Valley Permaculture Guild January 8, 2011 11:25 PM Ming

Our Sponsors

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy