Wild Edibles: Foraging for Healthy Plants in the Pacific Northwest

Ever thought about including some wild native plants in your diet? Here are some to try, but first be sure to research so you identify and prepare properly. There can be look-alikes, so caution is always advised.

Foraging ideas in the Pacific Northwest:

COMMON MALLOW (Malva neglecta)

This low-growing plant can grow anywhere from 4 to 23" in length, not height. (Buttonweed, Cheese Plant, Cheeseweed, Common Mallow, Dwarf Mallow) is edible. The leaves can be added to salads or cooked and used to thicken soups and stews, (similar to okra.)

The seeds also are edible. The fruit can be eaten raw as a crispy snack or be pickled like capers. Mallow can be sauteed like most other greens, with oil, onion, garlic, and maybe a splash of vinegar. You can fry the leaves in oil to make mallow chips, or even try baking them in the oven the way you'd make crispy kale chips. The leaves (and roots) also have a mucilaginous quality, similar to okra, and can thicken soups and stews. The leaves have fuzziness, so wash any dust off.

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DANDELION (Taraxacum officinale)

It is a perennial flowering plant in the daisy family. It is well known for its yellow flower heads, which turn into round balls of fluffy seed carriers that disperse in the wind. Nearly the entire plant can be consumed in one way or another. (The only inedible part is the stem, which contains a very bitter milky substance.) The flower petals can be fresh off the seed head or dried and pulled off. They can be added to salads, pancakes, fritters, etc. Young greens picked before plant flowers are best, but they can be picked and eaten year-round. Young, more tender greens can be used fresh in salads or chopped and used in place of chives on top of mashed or baked potatoes. They can also be cooked and used similarly to spinach, sauteed, stir-fried, or creamed. To eat the root, they must be dug up, cleaned, and boiled for about 20 minutes, then cut and put into stews and soups, etc. (An important thing about dandelions and other edible wild plants is to only pick them in areas that have not been treated with herbicides, pesticides, etc.)

DEWBERRY (Rubus flagellaris)

This is a type of blackberry that grows as a trailing vine, producing stems up to 15 feet long that spread along the ground. It is a perennial native to North America, found throughout Canada, Mexico, and the United States. It bears edible fruit that can be eaten raw, baked into cobblers or pies, or made into preserves. It is occasionally cultivated but can spread rapidly and is considered a weed in many areas.

HUCKLEBERRY

RED: (Vaccinium parvifolium)

A deciduous shrub native to the Pacific Northwest region of North America, specifically in the coastal areas from southeastern Alaska to central California. It has dainty, pale-green leaves on a 3-8' shrub. In spring, small, creamy-pink urn-shaped flowers decorate the branches before ripening to tart, red berries, which can be eaten raw, dried, or jellied. AKA – Red Huckleberry, Red Whortleberry, Red Bilberry

BLACK: (Vaccinium Ovatum)

The Evergreen Huckleberry is an erect and bushy shrub that holds its dark, shiny green leaves year-round. In late spring, they produce dense clusters of creamy pink, urn-shaped flowers that are very attractive. The plant holds dense clusters of the dark berries well into winter. Locally common, growing along the edges of beaches and on the edges and openings of second-growth conifer forests at low elevations from the west side of the Cascade Mountains to the coast.

LAMB'S QUARTERS (Chenopodium album)

This is a highly adaptable and nutritious summer annual edible from the (buckwheat) family. It grows in waste sites, farmland, or riparian wetland habitats and is often one of the first weeds to appear on newly-disturbed soils. It grows rapidly, spreading greenish-blue to gray leaves anywhere from 4 inches to 6 feet tall and 4 to 12 inches wide, depending on the soil's nutrient level. It is covered with soft, wooly hairs, so it has a velvety feel. Cook, steam, and/or freeze before consuming. The flowers are not very showy and are pollinated by the wind. AKA – Baconweed, Bacon Weed, Fat Hen, Frost-blite, Goosefoot, Lambsquarters, Pigweed, and White Goosefoot.

OREGON GRAPE (Mahonia aquifolium)

The Oregon Grape is not a grape! Its leaves are very similar to holly leaves. It produces blackish-blue, unpleasant-tasting, edible berries that look like tiny grape clusters. They can be used in jellies, jams, and any recipe where sugar is needed for processing. The berries are sweetest when darkest blue-purple.The tender new pinkish /reddish leaves are edible but slightly sour.

PIGWEED (Amaranthus retroflexus)

One of the most common weeds seen in pastures in the U.S., but you are also likely to see it in your garden. It is from the amaranth family, and is edible (leaves, stems, flowers, and seeds.) It is known by many other names besides Pigweed, including green amaranth, redroot amaranth, careless weed, and tumbleweed. When planting your garden, Pigweed makes a good companion plant for potatoes, onions, corn, tomatoes, and peppers.

PURSLANE (Portulaca oleracea)

Purslane is also called pigweed, little hogweed, fatweed and pusley. This succulent plant contains about 93% water. It has red stems and small, green leaves. It has a slightly sour or salty taste, similar to spinach and watercress. It can be used in many of the same ways as spinach and lettuce, such as in salads or sandwiches.

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‍SALAL (Gaultheria shallon)

Salal is a versatile evergreen shrub that grows 2-5 feet tall and 3-8 feet wide. Salal grows in coniferous forests and clearings. Salal berries can be eaten fresh or mashed and dried into cakes. The fruit is sweet, but the texture is somewhat mealy. The berries are sometimes made into jams or jellies, often combined with other berries.

SALMONBERRIES (Rubus spectabilis)

These are a type of fruit native to the west coast of North America, from west-central Alaska to California, and inland as far as Idaho. They are a member of the rose family (Rosaceae) and are closely related to raspberries and blackberries. Salmonberries are more tart than other berries and are often used in jams and preserves to enjoy them past their seasonal availability. They have a subtler taste than blackberries and raspberries but are still edible raw and can be frozen or made into preserves and compotes. The berries are suitable for eating fresh, and the young, tender plant shoots can be harvested in early spring, peeled, steamed, or added to soups.

SERVICEBERRIES (Amelanchier alnifolia)

This is a versatile, deciduous shrub native to the Pacific Northwest region of North America. It is also known as Western Serviceberry, Saskatoon Serviceberry, or Juneberry; it grows 3-15 ft (1-5 m) tall. The ripe fruit is a small, berry-like pome, dark reddish-purple to nearly black, edible, and rich in vitamins and minerals. Adaptable to various habitats, including rocky shorelines, stream banks, open forests, prairies, and dry mountain slopes, the fruit may be used for making pastries, jellies, and syrups.

SHEPHERD'S PURSE (Capsella bursa-pastoris)

Shepherd's Purse is a common winter annual garden weed in the mustard family. It can also be a summer annual. (Winter annuals bloom during the spring to mid-summer, while summer annuals bloom from mid-summer to fall.) It can be found growing in any cultivated soil and most lighting situations except for deep shade. It is self-fertile and spreads easily. The leaves, seeds, and flowering shoots are edible, raw or cooked. Prior to flowering, young leaves can be added to salads. The seeds can be ground and used for flavoring in soups. Fresh or dried root can be a substitute for ginger.

SHEEP SORREL/SOURGRASS (Rumex acetosella)

It is a perennial weed native to Eurasia and the British Isles, and has naturalized in North America. It is a common plant in disturbed areas, spreading through seeds and creeping rhizomes or root suckers. The leaves of Sheep Sorrel have a bitter, lemony flavor and are traditionally used in European cooking. They can be eaten fresh in salads or cooked in soups and sauces. However, it's essential to consume them in moderation due to their high oxalic acid content.

THIMBLEBERRIES (Rubus parviflorus)

It is a beautiful shrub with prominent white blossoms and large star-shaped, fuzzy, five-lobed leaves that form a dense cover. The stems are thornless. Showy clusters of fragrant white flowers attract bumblebees and other pollinators. The berries are tart and may be eaten raw, or cooked and made into jam or jelly and other food items such as pemmican or fruit leather. It is red when ripe. Look for thimbleberries in the mountains, in shady, moist, and cool places.

WILD MUSTARD (Brassica kaber)

Wild mustard is an annual or winter annual weed belonging to the Brassicaceae family. It is a competitive weed that can grow on a wide range of soils and can be found in fields, roadsides, and other disturbed areas. Wild mustard leaves, flowers, and stems are edible and can be eaten raw or cooked, adding a spicy mustardy flavor to salads, soups, and sandwiches. The seeds can be used to produce edible oil.

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DISCLAIMER/WARNING:

Always properly identify any wild plant before consumption, as some lookalikes can be toxic!
Some edible weeds may require preparation, such as cooking or drying, to make them safe to eat.
Consult with experienced foragers or field guides for information on specific harvesting and preparation techniques.
Be aware of potential allergies or sensitivities to certain plants, and start with small amounts to test for tolerance.