Asiatic dayflower

Wild Edibles Common to Philadelphia Area

by Lynn Landes, organizer of Wild Foodies of Philly - wild edibles enthusiast, not expert!

Asiatic dayflower

Edible: leaves, flowers, stem
Taste: very mild green bean
Raw: yes, leaves and flowers are great, but stems are tough
Cook: leaves, flowers, stems
Season: summer parts to eat / how / taste
Propagation: spreads easily, also put cuttings in water, roots in a week or two
Websites & Notes:http://en.wikipedia.org/wiki/Commelina_communis In China and India the plant is also used as a vegetable and fodder crop...In China it is used as a medicinal herb with febrifugal, antipyretic, anti-inflammatory, and diuretic effects.
Photos: http://www.weedalogue.com/asiaticdayflower/

Amaranth

Edible: leaves, grain/seeds
Taste: great spinach taste when cooked / bitter when raw
Raw: not advised
Cook: leaves, seeds/grain
Season: summer
Propagation: spreads easily, also put cuttings in water, roots in a week or two
Photos: http://www.weedalogue.com/tumbleweed/ http://www.weedalogue.com/redroot / http://www.weedalogue.com/livid/
Websites & notes: http://en.wikipedia.org/wiki/Amaranth // http://houstonwildedibles.blogspot.com/2008/08/amarath_20.html

Burdock

Edible: first year root (no flower stalk), peeled top part of flower stalk of second year plant
Taste: like its relative, the artichoke
Raw: only top part of flower stalk
Cook: root until tender
Season: summer
Propagation:
Photos: http://www.weedalogue.com/lesserburdock/
Websites & Notes: blossom looks like thistle, then turns into burs, hence the name. http://www.wildmanstevebrill.com/Plants.Folder/Burdock.html

Carpetweed

Edible: leaves, flowers, and stems
Taste: great! like mushrooms when raw
Raw: yes
Cook:
Season: summer
Propagation: reseeds itself easily, or carefully transplant
Photos: http://www.weedalogue.com/carpetweed/
Websites & Notes: http://urbpan.livejournal.com/346849.html

Chickweed

Edible: leaves and stems
Taste: grassy taste, gets sweeter as temperatures grow colder
Raw: yes
Cook: yes
Season: fall to spring
Propagation:
Websites & Notes: http://www.wildmanstevebrill.com/Plants.Folder/Chickweed.html
Photos: http://www.weedalogue.com/chickweed

Chicory

Edible: roots, leaves, flowers, used a coffee additive
Taste: bitter raw
Raw: not advised, but could eat flowers in a salad
Cook: yes
Season: summer
Propagation:
Photos: http://www.weedalogue.com/chicory/
Websites & Notes: http://www.wildmanstevebrill.com/Plants.Folder/Chicory.html // http://www.organic-nature-news.com/edible-weeds.html a cold-hardy plant used in salads. It has been used topically to treat skin irritations.

Cleaver, goosegrass

Edible: leaves, seeds
Taste: mushrooms, delicate texture when young
Raw:
Cook:
Season: fall to spring
Propagation:
Websites & Notes: looks like carpetweed, but hairy and very sticky (cleaves" when older and temps gets warmer // http://www.okwildcrafting.com/edibles.html#Cleavers Young plants are edible raw. It makes a good medicinal tea and the nuts can be used as a coffee substitute. Leaves can be used as a seasoning.
LINKS: http://books.google.com/
Photos: http://www.sierrapotomac.org/

Clover, red

Edible: leaves, flowers
Taste:
Raw:
Cook:
Season: summer
Propagation:
Photos: http://www.weedalogue.com/redclover/
Websites & Notes:
Caution: http://en.wikipedia.org/wiki/Red_clover#Uses Due to its activity on estrogen receptors, it is contraindicated in people with a history of breast cancer, endometriosis, ovarian cancer, uterine cancer, uterine fibroids, or other estrogen-sensitive conditions. Due to its coumarin derivatives, it should be used in caution in individuals with coagulation disorders or currently undergoing anticoagulation therapy.

Clover, white

Edible: leaves, flowers
Taste: not bitter, but not particularly good
Raw: yes
Cook:
Season: summer
Propagation:
Photos: http://www.weedalogue.com/whiteclover/
Websites & Notes: http://www.wildmanstevebrill.com/Plants.Folder/Clovers.html
http://en.wikipedia.org/wiki/Clover#Food_uses - has oval leaves and white flowers, not to be confused with Wood Sorrel's heart-shaped leaves and yellow flowers)

Creeping Charlie, ground ivy ( photo: creeping charlie vs garlic mustard, on right)

Edible:
Taste:
Raw:
Cook:
Season:
Propagation:
Photos:
Websites & Notes:

http://en.wikipedia.org/wiki/Glechomahederacea While often thought of as a weed because of its propensity for spreading, Glechoma has culinary and medicinal uses which were the cause of its being imported to America by early European settlers. The fresh herb can be rinsed and steeped in hot water to create an herbal tea which is rich in vitamin C. It has a distinctive, mildly peppery flavor; it can be cooked as a pot herb, although it is most commonly eaten as a fresh salad green

Cress, spring / bitter / winter / water / Shepards Purse - related to mustard familyEdible: leaves, seeds, flowers
Taste: mustard, peppery, tangy flavor.
Raw: yes, best in spring and fall
Cook: yes
Season:
Propagation:
Photos:
Websites & Notes: http://en.wikipedia.org/wiki/Winter_Cress Winter cress contains different Glucosinolates, Flavonoids and Saponins.

Watercress (first photo) http://en.wikipedia.org/wiki/Water_cress - Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.[2][3] In some regions, watercress is regarded as a weed, in other regions as an aquatic vegetable or herb. Watercress crops grown in the presence of manure can be a haven for parasites such as the liver fluke Fasciola hepatica.[4] Many benefits from eating watercress are claimed, such as that it acts as a stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid.[5] It also appears to have antiangiogenic cancer-suppressing properties; it is widely believed to help defend against lung cancer.[6][7][8][9] A 2010 study conducted by the University of Southampton found that consumption of watercress may also inhibit the growth of breast cancer.[10] The PEITC content of watercress inhibits HIF, which can inhibit angiogenesis. Due to its high iodine content, watercress has a strengthening effect on the thyroid gland, thus it is beneficial for sufferers of hypothyroidism. In addition, watercress is a known inhibitor of the cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (e.g., chlorzoxazone).[11]

Shephards Purse - http://en.wikipedia.org/wiki/Capsella_bursa-pastoris#Uses It is commonly used as food in Shanghai and the surrounding Jiangnan region as food, where they are stir-fried with rice cakes and other ingredients or as part of the filling in wontons. It is one of the ingredients of the symbolic dish consumed in the Japanese spring-time festival, Nanakusa-no-sekku. LINK: http://www.wildmanstevebrill.com/Plants.Folder/Shepherd's%20Purse.html PHOTO: http://www.aragriculture.org/Images/weed_id/shepherds_purse.jpg

Winter Cress, yellow rocket

http://www.celtnet.org.uk/recipes/ancient/wild-food-entry.php?term=Common%20Wintercress In the past, in England at least, it was cultivated as an early salad vegetable. It makes a wonderful salad green when young and the greens are also an excellent vegetable if treated kindly. Lightly steam. PHOTOS:
http://www.ct-botanical-society.org/galleries/pics_b/barbareavulg_fo.jpg http://www.weedalogue.com/earlyyellowrocket/

Docks: Curly Dock, Yellow Dock (similar, but not the same, central vein is reddish), and Patience Dock (at left, best tasting)
Note: Burdock is not related

Edible: young leaves, consume in moderation
Taste: slightly lemony due to oxalic acid content
Raw: only when very young
Cook: yes, but only the young leaves
Season: spring
Propagation:
Photos: http://www.weedalogue.com/curlydock/
Websites & Notes: http://en.wikipedia.org/wiki/Curly_doc The roots have also been used medicinally as an astringent, tonic, and laxative. Compounds contained in the plant's roots have been clinically verified to bind with heavy metals such as lead and arsenic and expel them from the body by stimulating biliary function in the liver. The plant is considered a highly effective blood cleanser and is used by herbalists to assist the body in eliminating heavy metals and to treat other hepatic disorders.

Dandelion

Edible: whole plant, roots used as coffee substitute
Taste: flower is not bitter, but leaves are
Raw: yes
Cook: yes
Season: summer
Propagation: spreads easily through its root system and seeds
Photos: http://www.weedalogue.com/dandelion/
Websites & Notes: http://www.wildmanstevebrill.com/Plants.Folder/Dandelion.html //
http://en.wikipedia.org/wiki/Dandelion#Culinary_use

Garlic Mustard

Edible: leaves, seeds, root
Taste: leaves taste like garlic and mustard, whereas the root tastes like horseradish!
Raw: yes, makes a great pesto
Cook: yes
Season: all year, but likes cool temps better and partially shaded areas
Propagation:
Photos: http://www.weedalogue.com/garlicmustard/ // http://www.wildmanstevebrill.com/Plants.Folder/Garlic%20Mustard.html
Websites & Notes: http://en.wikipedia.org/wiki/Garlic_mustard

Geranium, wild, Carolina geranium, Cranesbill Geranium
Ginger

Edible: leaves, roots (gather after stalk withers
Taste: ginger
Raw: not recommended, read caution below
Cook:
Season:
Propagation:
Photos: http://images.meredith.com/bhg/images/2008/04/p_SIP876133.jpg
Websites & Notes: http://en.wikipedia.org/wiki/Ginger Traditionally, the root is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. ..Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy...CAUTION: Allergic reactions to ginger generally result in a rash, and although generally recognized as safe, ginger can cause heartburn, bloating, gas, belching and nausea, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease or blocked intestines may react badly to large quantities of fresh ginger. Ginger can also adversely affect individuals with gallstones. There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms. // http://pickmeyard.wordpress.com/tag/edible-ginger/

Juniper berries

http://en.wikipedia.org/wiki/Juniper_berry#Uses The flavour profile of young, green berries is dominated by pinene; as they mature this piney, resinous backdrop is joined by what McGee describes as "green-fresh" and citrus notes.^[7] The outer scales of the berries are relatively flavourless, so the berries are almost always at least lightly crushed before being used as a spice. They are used both fresh and dried, but their flavour and odour is at their strongest immediately after harvest and decline during drying and storage...

Lamb’s quarters, wild spinach, goosefoot

Edible: leaves, seeds, shoots
Taste: very tasty, like spinach
Raw:
Cook:
Season:
Propagation:
Photos:
Websites & Notes: http://www.wildmanstevebrill.com/Plants.Folder/Lamb'sQuarters.html http://en.wikipedia.org/wiki/Chenopodium_album The leaves and young shoots may be eaten as a leaf vegetable, either steamed in its entirety, or cooked like spinach, but should be eaten in moderation due to high levels of oxalic acid. Each plant produces tens of thousands of black seeds. These are high in protein, vitamin A, calcium, phosphorus, and potassium. Quinoa is a closely related species which is grown specifically for its seeds. It is also used as a medicinal plant in traditional African medicine.

Lesser celandine - Caution: eat only before flowers appear, and only in small quantities, because it can be poisonous.

http://en.wikipedia.org/wiki/Lesser_celandine#Medicinal_uses a low-growing, hairless perennial plant, with fleshy dark green, heart-shaped leaves. The plant is found throughout Europe and west Asia and is now introduced in North America. It prefers bare, damp ground and in the UK it is often a persistent garden weed.The flowers are yellow, turning white as they age. The plant used to be known as Pilewort, as it was used to treat haemorrhoids. Supposedly the knobbly tubers of the plant resemble piles, and according to the Doctrine of signatures this resemblance suggests that pilewort could be used to cure piles. The German vernacular Scharbockskraut ("Scurvyherb") derives from the use of the early leaves, which are high in vitamin C, to prevent scurvy.^{[citation
needed]}The plant is widely used in Russia and is sold in most pharmacies as a dried herb. The Russian name for it is "chistotel" (which means "clean body") and it is brewed and used in baths to help cure dermatatis and other skin irritations. is effective against rosacea.

Lettuce - Prickly

Edible: leaves, peel barbed spine away from leaf
Taste: slightly bitter, raw
Raw: yes
Cook:
Season: summer
Propagation:
Photos: http://www.weedalogue.com/pricklylettuce/
Websites & Notes: http://en.wikipedia.org/wiki/Prickly_lettuce The plant can be eaten as a salad, although it has something of a bitter taste. However, its presence in some ancient deposits has been linked more to its soporific properties which might suggest ritual use. The Ancient Greeks also believed its pungent juice to be a remedy against eye ulcers and Pythagoreans called the lettuce eunuch because it caused urination and relaxed sexual desire. The Navajo used the plant as a ceremonial emetic. In the island of Crete in Greece the leaves and the tender shoots of a variety called maroula (μαρούλα) or agriomaroulo (αγριομάρουλο) are eaten boiled by the locals.

Mallow, common and high - bland taste, fuzzy texture

Edible:
Taste:
Raw:
Cook:
Season:
Propagation:
Photos: http://www.weedalogue.com/commonmallow http://www.weedalogue.com/highmallow/ NOTE: Not to be confused with wild geranium http://en.wikipedia.org/wiki/Wild_Geranium
COMMON: http://montana.plant-life.org/species/malva_neglec.htm Leaves and young shoots of common mallow are edible raw or cooked. They have a mild pleasant flavor, and are said to be highly nutritious. They can be added in quantity to salads, and make an excellent lettuce substitute. They can also be cooked as greens. The leaves are mucus-forming, so when cooked in soups etc. they tend to thicken it in much the same way as okra. A decoction of the roots has been used as an egg-white substitute for making meringue. The roots are brought to the boil in water and then simmered until the water becomes quite thick. This liquid can then be whisked in much the same way as egg whites. A tea can be made from the dried leaves. Immature seeds are edible raw or cooked. Having a pleasant nutty flavor, they are nice as a nibble but too small in most cases to collect in quantity.

Mallow, Indian (Velvetleaf, China Jute, Buttonweed, Butterprint, Pie-maker or Indian Mallow)

Edible: leaves
Taste: not bitter, but not that good, could use it to wrap other food in, as done with grape leaves
Raw: yes, but
Cook: yes, but
Season: summer
Propagation:
Photos: http://www.weedalogue.com/velvetleaf/
Websites & Notes: http://en.wikipedia.org/wiki/Abutilon_theophrasti Velvetleaf has been grown in China since around 2000 BCE for its strong, jute-like fibre. The seeds are eaten in China and Kashmir. The leaves are also edible. The flowers and plants have a fruity scent.

Mile-a-minute, Devil's tail, tearthumb, Asiatic tearthumb, Gangbangui, or Devil Shield - sour taste

Edible: leaves, vine has barbs on it
Taste: tart and citrus taste due to oxalic content, eat in moderation
Raw: yes
Cook: yes
Season: summer
Propagation:
Photos:
Websites & Notes: http://en.wikipedia.org/wiki/Persicaria_perfoliata In traditional Chinese medicine, mile-a-minute weed is known as gangbangui... and is valued for its diuretic, anti-inflammatory, and other effects. It may also be eaten as a sour-flavored leaf vegetable, although its relatively high content of oxalic acid means that it should be eaten in moderation, and avoided by people with kidney disorders, gout, or rheumatoid arthritis...

Mint family - henbit and creeping charlie / ground ivy

Henbit - http://en.wikipedia.org/wiki/Lamium_amplexicaule

Creeping charlie / ground ivy -

http://en.wikipedia.org/wiki/Glechoma_hederacea#Cultivation_and_medicinal_and_culinary_uses While often thought of as a weed because of its propensity for spreading, Glechoma has culinary and medicinal uses which were the cause of its being imported to America by early European settlers. The fresh herb can be rinsed and steeped in hot water to create an herbal tea which is rich in vitamin C. It has a distinctive, mildly peppery flavor; it can be cooked as a pot herb, although it is most commonly eaten as a fresh salad green.^[6]Glechoma was also widely used by the Saxons in brewing beer as flavoring, clarification, and preservative, before the introduction of hops for these purposes; thus the brewing-related names, Alehoof, Tunhoof, and Gill-over-the-ground.Glechoma has been used in the cheese-making process as a substitute for animal rennet.^[7]

Mugwort, sagewort, wormwood - sage taste, rub between fingers to smell

Edible: use only as flavoring agent, many medicinal qualities
Taste:
Raw:
Cook:
Season:
Propagation:
Photos:
Caution: Said to have psychotrophic properties that can cause things such as vivid dreams, some people have reported that affect, some enjoyed it, others did not..
Websites & Notes: http://en.wikipedia.org/wiki/Artemisia_vulgaris#Food The leaves and buds, best picked shortly before the plant flowers in July to September, were used as a bitter flavoring agent to season fat, meat and fish. It has also been used to flavour beer before or instead of hops. http://www.altnature.com/gallery/mugwort.htm Properties - Mugwort leaves are edible, young leaves are boiled as a pot herb or used in salad, they aid in digestion although said to have a bitter taste. ...Caution: Should not be used by pregnant women since it can cause a miscarriage. Folklore -- In Native American folklore Mugwort was also a Witchcraft medicine, rubbed the leaves on ones body to keep ghosts away or wearing a necklace to prevent dreaming of the dead. In the Middle Ages a crown made from its sprays was worn on St. John's Eve to gain security from evil possession. Mugwort derived its common name from being used to flavor drinks like beer before the introduction of hops. The Name Artemisia is from the Goddess Artemis (1st century AD) who inspired the plants genus name. Recipe-- Medicinal tea: Steep 1 tsp. dried herb in ½ cup boiling water, take in mouthful doses throughout the day.

Onion Grass - think chives!
Edible:leaves, flowers
Taste: onion and garlic
Raw: yes
Cook: yes
Season: spring
Propagation:
Photos:
Websites & Notes: dries well for year round storage // http://foodunderfoot.com/tag/onion-grass It can be used as you would use chives, and the bulb can even be dug and used like small shallots or scallions.

Pine trees - pine needle tea is easy to make!

Edible: young needles, inner bark, nuts
Taste: piney
Raw:
Cook:
Season:
Propagation:
Photos:
Websites & Notes: http://paleoplanet69529.yuku.com/topic/19985/ All pines, spruce, fir - yes. Same for juniper, and I believe cedar. Don't know about larch. NOT yew. Also try chewing the pitch from the edible species. Flavors vary by species and by location, so you can do a lot of fun experimenting. // http://en.wikipedia.org/wiki/Pine#Food_uses Some species have large seeds, called pine nuts, that are harvested and sold for cooking and baking. The soft, moist, white inner bark (cambium) found clinging to the woody outer bark is edible and very high in vitamins A and C. It can be eaten raw in slices as a snack or dried and ground up into a powder for use as a thickener in stews, soups, and other foods, such as pine bread. Adirondack Indians got their name from the Mohawk Indian word atirú:taks, meaning "tree eaters". A tea made by steeping young, green pine needles in boiling water (known as "tallstrunt" in Sweden) is high in vitamins A and C.

Pineapple weed - the wonderful smell of chamomile!

http://www.wildmanstevebrill.com/Plants.Folder/Pineappleweed.html This close relative of chamomile, which grows in sunny very poor soil, such as baseball diamonds and parking lots, has the same uses to make a tea with the leaves, flowers, and stems, and enjoy as a beverage, or to relieve nervous tension, stomach upset, and insomnia caused by stress.

Plantains, common and long leaf - tastes like muchrooms!

Edible: young leaves in spring and seeds when green, dries easily for year around use
Taste: like mushrooms
Raw: yes, very young leaves
Cook: yes, but does not break down easily, best to dry first
Season: all year
Propagation:
Photos: http://www.weedalogue.com/commonplantain/ and http://www.weedalogue.com/ribwort
Websites & Notes: http://en.wikipedia.org/wiki/Common_Plantain // http://www.wildmanstevebrill.com/Plants.Folder/CommonPlantain.html juice from leaves used for skin irritation and bug bites, can also be used as a bandage // http://en.wikipedia.org/wiki/Plantago Plantago species have been used since prehistoric times as herbal remedies. The herb is astringent, anti-toxic, antimicrobial, anti-inflammatory, anti-histamine, as well as demulcent, expectorant, styptic and diuretic. Externally, a poultice of the leaves is useful for insect bites, poison-ivy rashes, minor sores, and boils. In folklore it is even claimed to be able to cure snakebite. Internally, it is used for coughs and bronchitis, as a tea, tincture, or syrup. The broad-leaved varieties are sometimes used as a leaf vegetable for salads, green sauce, et cetera.

Pokeweed

Edible: stems and leaves only when young, less than 8" tall, and no pink or red in stem
Taste:
Raw: no
Cook: yes
Season: spring - fall
Propagation:
Photos: http://www.weedalogue.com/pokeweed/
Websites & Notes:
CAUTION: http://www.wildmanstevebrill.com/Plants.Folder/Pokeweed.html Make sure you collect only the young stems and leaves in the SPRING, never the roots, flowers, berries, or summer or fall plants, which are poisonous. This is one of the best-tasting vegetables on the planet. Gourmet stores in Europe (where it's grown as a crop) and supermarkets in the south (where it's been popular since the days of the pioneers) sell it canned. Avoid plants more than 8 inches tall. Prepare as directed below, or you may get very sick. Beginners should use this dangerous gourmet vegetable only under expert supervision. http://www.squidoo.com/pokeweed Don't pull pokeweed. Cut it so you don't get any part of the root. Don't pick pokeweed leaves if any part of the stem is pink or red...

Poor Man's Pepper - a real pepper taste!

http://www.wildmanstevebrill.com/Plants.Folder/PoorMan'sPepper.html

This common European weed of sunny, disturbed habitats, poor or sandy soil, and roadsides, grows throughout the US, from spring to fall. Use the spicy leaves, flowers, and seedpods in salads, soups, sauces, casseroles, and for making prepared mustard.

Purslane - lemony!

Edible: leaves, flowers, stems
Taste: sour taste, crunchy
Raw: yes, in salads
Cook: yes, nice texture if not overcooked
Season: summer, loves hot weather
Propagation: Just cut and place in water. Will sprout in a week or two. Or transplant into soil. Reseeds itself very easily.
Photos: http://en.wikipedia.org/wiki/Portulaca_oleracea //http://www.weedalogue.com/purslane/
Websites & Notes: http://www.wildmanstevebrill.com/Plants.Folder/Purslane.html http://en.wikipedia.org/wiki/Portulaca_oleracea It has a slightly sour and salty taste and is eaten throughout much of Europe, Asia and Mexico. The stems, leaves and flower buds are all edible. Purslane can be used fresh as a salad, stir-fried, or cooked like spinach, and because of its mucilaginous quality it is also suitable for soups and stews. Australian Aborigines use the seeds to make seedcakes. Greeks, who call it andrakla (αντράκλα) or glystrida (γλυστρίδα), fry the leaves and the stems with feta cheese, tomato, onion, garlic, oregano and olive oil. Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular than any other leafy vegetable plant. Simopoulos states that Purslane has 0.01 mg/g of eicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 fatty acid normally found mostly in fish, some algae and flax seeds. It also contains vitamins (mainly vitamin A, vitamin C, and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium, potassium and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.
Caution: due to oxalic content, eat in moderation

Rose hips

http://en.wikipedia.org/wiki/Rose_hip - Rose hips are used for herbal tea, jam, jelly, syrup, soup, beverages, pies, bread, wine, and marmalade. They can also be eaten raw, like a berry, if care is used to avoid the hairs inside the fruit.

Sheep sorrel - sour taste, much like wood sorrel

http://en.wikipedia.org/wiki/Rumex_acetosella There are several uses of sheep sorrel in the preparation of food including a garnish, a tart flavoring agent and a curdling agent for cheese. The leaves have a lemony, tangy or nicely tart flavor. You can put the leaves in a salad.
LINKS: http://www.digherbs.com/sheeps-sorrel.html / http://www.botanical.com/botanical/mgmh/s/sorcom64.html
Note: contain oxalic acid, so eat in moderation

Smartweed, Lady's thumb

Edible: leaves, flowers
Taste: green leaf lettuce
Raw: yes, great in salads, drinks
Cook: yes
Season: spring-fall
Propagation:
Photos: http://www.wildroots.org/photoalbum/p-smartweed.jpg
Websites & Notes: flowers can be pink or white/light beige. http://en.wikipedia.org/wiki/Smartweed Polygonum species are occasionally eaten by humans...Several species can be eaten cooked, for example during famines. The variety Polygonum cognatum known locally as "madimak" is regularly consumed in central parts of Turkey. In Chinese Medicine a Polygonum extract called Relinqing Keli is used to treat urinary tract infections.

Sow thistle - winter salad!

Edible: leaves, flowers
Taste: lettuce taste, not bitter
Raw: yes, good in salads
Cook: yes
Season: spring, summer, fall (likes cooler temps)
Propagation:
Photos: http://www.weedalogue.com/sowthistle/
Websites & Notes: looks like groundsel (not edible), but smaller, prickly leaves // http ://www.wildmanstevebrill.com/Clippings.folder/FreeLunch.html#Anchor-Common-47857 // http://en.wikipedia.org/wiki/Sonchus

Strawberry - Indian, mock, or false strawberry

Edible: flowers, leaves, fruit
Taste: bland
Raw: yes
Cook:
Season: year round
Propagation: vine spreads rapidly
Photos: http://en.wikipedia.org/wiki/Mock_strawberry
Websites & Notes: not to be confused with Wild, Wood or Woodland Strawberry

Thistles

Edible: leaves, stems, seeds, heads, roots
Taste:
Raw: roots
Cook: yes
Season:
Propagation:
Photos:
Websites & Notes: blossom looks like burdock // http://www.ag.ndsu.edu/pubs/plantsci/weeds/w1120/w1120w.htm Europeans, Native Americans, and early settlers found many thistle species edible as well as useful for medicinal purposes. Thistle achenes as raw seeds are bitter but were often roasted before being eaten. The young leaves of Canada, bull, and plumeless thistle, with the spines removed, can be served as a salad or cooked like spinach. The inner stem pith can be steamed and served like asparagus, once the outer layer is peeled off. The heads of these plants also can be used as a rennet to curdle milk for cheese making. http://www.survivaliq.com/survival/edible-and-medicinal-plants-thistle.htm ...younger stems/stalks and roots "Peel the stalks, cut them into short sections, and boil them before eating. The roots are edible raw or cooked." http://www.weedalogue.com/bullthistle/ http://www.usu.edu/weeds/plant_species/weedspecies/bullthis.html The younger stems and roots of bull thistle are edible, and Native Americans used them for food. Anecdotally, it has been suggested that bull thistle may be processed to produce rubber. http://www.edible-plants.com/milkthistle.html - Around the 16th Century this plant became quite popular and almost all parts of it were eaten. The roots can be eaten raw or boiled and buttered or par-boiled and roasted. The young shoots in spring can be cut down to the root and boiled and buttered. The spiny bracts on the flowerhead were eaten in the past like globe artichoke, and the stems (after peeling of course) can be soaked overnight to remove bitterness and then stewed. The leaves can be trimmed of prickles and boiled and make a good spinach substitute, they can also be added raw to salads. Note: The leaves can become bitter in hot dry weather. http://en.wikipedia.org/wiki/Milk_thistle The seeds of the milk thistle have been used for 2000 years to treat chronic liver disease and protect the liver against toxins. Increasing research is being undertaken on the physiological effects, therapeutic properties and possible medical uses of milk thistle.

Trifoliate orange - tastes like lemons

http://en.wikipedia.org/wiki/Trifoliate_orange The fruits of Poncirus trifoliata are widely used in Oriental medicine as a remedy for allergic inflammation.

Turkey tail

http://wildbranchmushrooms.com/turkey-tail Turkey Tail mushrooms are one of the most researched and respected of the medicinal mushrooms. They are also one of the most common in the northern forests of world, from Europe to China and Japan, from Siberia to the US and Canada. This member of the polypore family has the longest history of medicinal use in China and Japan, where it is known as Yun Zhi and Kawaratake, respectively. Turkey Tails are tough and chewy, so they are generally consumed by drinking the tea made by boiling them for a prolonged period. However, the eminent herbalogist Christopher Hobbs likes to chew the fresh fruitbodies like gum when walking in the woods. Turkey Tail mushrooms are medically significant for many reasons (as the monograph below details) but they are most popularly known as being the natural source of the anti-cancer polysaccharide PSK. PSK (polysaccharide K) is a high molecular weight carbohydrate found in the fruitbodies and (in higher concentrations) in the mycelium of Turkey Tails.

Wild Violet

Edible: leaves, stems, flowers
Taste: green leaf lettuce, not bitter
Raw: yes, good as a green drink
Cook: yes, spinach-like texture
Season: spring - fall
Propagation:
Photos: http://www.weedalogue.com/blueviolet/
Websites & Notes: flowers come in 4 different colors: white, violet, yellow, and a hybrid violet/white stripe // http://www.wildmanstevebrill.com/Plants.Folder/Violets.html //http://en.wikipedia.org/wiki/Wild_violet

Wood sorrel, oxalis – tart and citrus taste

Edible: petal, flowers
Taste: sour taste
Raw: yes
Cook: yes
Season: spring, summer
Propagation:
Photos: http://www.weedalogue.com/woodsorrel/
Websites & Notes: not to be confused with Clovers' white flowers and oval leaves. http://www.wildmanstevebrill.com/Plants.Folder/Sorrel.html // http://en.wikipedia.org/wiki/Common_wood_sorrel Wood sorrel has been eaten by humans for millenia. In Dr. James Duke's "Handbook of Edible Weeds," he notes that the Kiowa Indian tribe chewed wood sorrel to alleviate thirst on long trips, that the Potawatomi Indians cooked it with sugar to make a dessert, the Algonquin Indians considered it an aphrodisiac, the Cherokee tribe ate wood sorrel to alleviate mouth sores and a sore throat, and the Iroquois ate wood sorrel to help with cramps, fever and nausea.
Caution: due to oxalic content, eat in moderation

Wormseed plants (2 kinds)

Edible: not sure which is which, more for flavoring and expelling parasites, eat with caution
Taste:
Raw:
Cook:
Season:
Propagation:
Photos:
Websites: http://en.wikipedia.org/wiki/Artemisia_cina and http://en.wikipedia.org/wiki/Dysphania_ambrosioides

Yucca
http://en.wikipedia.org/wiki/Yucca#Cultivation - Yuccas are widely grown as ornamental plants in gardens. Many species of yucca also bear edible parts, including fruits, seeds, flowers, flowering stems,^[8] and more rarely roots.

Yarrow - aka: arrowroot,

Edible: leaves
Taste: sweet with a slight bitter taste
Raw:
Cook: yes
Season:
Propagation:
Photos:
Websites & Notes: Used as a herb - http://en.wikipedia.org/wiki/Yarrow#Cultivation_and_uses and http://en.wikipedia.org/wiki/Achillea_millefolium#Cultivation_and_uses Yarrow has also been used as a food, and was very popular as a vegetable in the seventeenth century. The younger leaves are said to be a pleasant leaf vegetable when cooked as spinach, or in a soup. Yarrow is sweet with a slight bitter taste. The leaves can also be dried and used as a herb in cooking....Yarrow has seen historical use as a medicine, often because of its astringent effects. Decoctions have been used to treat inflammations such as piles (hemorrhoids), and also headaches. Confusingly, it has been said to both stop bleeding and promote it. Infusions of yarrow, taken either internally or externally, are said to speed recovery from severe bruising. Caution: In rare cases, yarrow can cause severe allergic skin rashes; prolonged use can increase the skin's photosensitivity. This can be triggered initially when wet skin comes into contact with cut grass and yarrow together. In one study aqueous extracts of yarrow impaired the sperm production of laboratory rats.