Tag Archives: flowers

Wood Sorrel

Redwood sorrel (Oxalis oregana) is a delicious, sour-sweet herb that grows in redwood forests and similar habitats in California and Oregon.

Its leaves flowers, stems, and roots are all edible and tasty. Its tart flavor is from oxalic acid, which in dietary excess can cause kidney stones. But it’s entirely safe and healthy to eat in moderation, like any other greens.

This plant was gathered to eat by the Kashaya Pomo Indians from February through September.

But before you gather the native redwood sorrel plant, please be mindful of its smaller populations. Instead, I recommend Oxalis pes-caprae (yellow flowers pictured), which is extremely abundant in waste and disturbed areas, lawns, gardens, etc., and is an invasive introduced species.

California Foragers's photo.
California Foragers's photo.
Advertisements

Yucca Blossom Fritters

Ringtail Cats

The genus Yucca has 40-50 species, mainly in the US Southwest and Mexico. Most have edible flowers, fruits/seeds, and flower stalks, and some have edible roots (when processed). Common names for this plant usually include “yucca” but some are known as “spanish bayonet” and one is the “joshua tree.” Besides food, the uses of this plant are many, and include the roots being used as soap, the leaves used for fibers, the leaf tips as needles, and the leaves for plaited sandals. Since the dried leaves or woody parts have a very low combustion temperature, they make excellent tinder.

Here I wanted to share a recipe for eating the flowers. Raw, the flowers can be quite bitter. But cooked, they have a nice flavor. I battered and fried some flowers from a spanish dagger blooming on campus. I used whole rye flour, eggs, and water to make the batter. Then…

View original post 45 more words