11 Wild Edible Plants in Southern California

sour grass flowers in wicker basket on wooden table top - flat lay
Sour Grass Flowers (Oxalis pes-caprae)

When it comes to foraging for food, eating weeds out of your backyard might seem a little weird, I get it. We’ve been taught that what’s sold in the grocery store is the best (and only) food for us.

However, the food you find in the produce aisle in your favorite grocery store may lack important nutrients due to corporate farming practices that deplete the soil. In the wild, when you know what you’re looking for, a whole other world of nourishing, culinary options opens up for you.

In this blog post, we’ll explore my favorite 11 wild, edible plants in Southern California. These wild plants not only offer many benefits to your well-being (including the simple act of getting outside in nature to find them) but also add a unique touch to your otherwise conventional meals.

The best part about knowing how to forage and create delicious feasts with these wild plants is the excitement they bring to family gatherings and other special events where you share them. It’s so satisfying to show up with a new flavor that nobody’s ever tasted before and then tell everyone all about how to pick and use the plants you’ve introduced them to.

How to practice safe and ethical foraging:

wild mustard plant by San Diego in Season
Wild Mustard (Brassica spp.)

Before we move forward, here’s a NOTE OF CAUTION when it comes to picking wild edibles. Make sure you read this all the way through:

  • First, ALWAYS make sure you’re 100% certain of what you’re picking. Some plants have poisonous look-alikes, and there are ways to distinguish the ones that you want from the ones that might make you sick or worse. There are apps for plant identification. Use them, but don’t depend on them, solely. I recommend you spend a full year studying the wild plants that grow around you before picking and eating them. Watch them through their entire life cycle, and especially watch them flower. The flowers are often one of the best ways to properly identify them. Once you feel confident in your assessment, check with an herbalist or another professional who can confirm that you’re correct about the plant. Or take a class in wild foraging to make sure you’re staying safe! 
  • Second, never pick from roadsides or polluted areas. Plants absorb the pollutants around them. Some plants, like nettles, actually pull toxins out of the soil. So be sure to choose pristine, unsprayed locations from which to forage. Your body will feel much better for it!
  • Third, learn which plants are native and which are non-native. When foraging native plants, don’t over-harvest, and be sure to leave plenty for the wildlife that depends on those plants for food and shelter, as well as enough to let the plants reseed and continue to thrive. Lots of edible plants have been brought here from other countries and become a bit of a nuisance. These are often considered pesky weeds and are great plants to harvest because you’re preventing them from choking out the natives. Plus, it’s much better for the environment when you pick these invasive plants instead of spraying them with poison to get rid of them. 

Okay, here we go… my favorite 11 wild, edible plants in Southern California and what I love to make with them:

1. Mallow (Malva spp.)

mallow by San Diego in Season
Mallow (Malva spp.)

Flavor profile: Mild, slightly tangy.

Culinary uses: Leaves of the genus Malva are used in salads, sandwiches, and wraps; steamed, sautéed, or added to soups, stews, and casseroles; used as a thickening agent; used as hot tea or cold-infusion; edible flowers used in salads, desserts, and drinks. 

The two species that I’m most familiar with in San Diego are Common Mallow (M. neglecta) and Little Mallow (M. parviflora). Both are similar in appearance, however, Common Mallow reaches about 2 feet tall, while Little Mallow, despite the name, can reach up to 5 feet tall.

Mallow has elegant, fan-shaped leaves and a fresh, delicate flavor. It’s one of my favorite wild greens. And because of its high mineral content and mucilaginous property (meaning it contains mucilage, an emulsifying, gel-like agent in its leaves), it has a long history in folk and traditional medicine. Though it is native to Europe, Asia, and North Africa, Mallow can be found making itself right at home all over San Diego in backyards, garden beds, and along sidewalks. 

When it comes to eating Mallow, its young leaves are tender and perfect for salads or sautéing. One way to use the bigger leaves is by stuffing them, the same way you would stuff grape leaves.

Last year, I learned about Molokai soup, also known as Mulukhiyah soup. It’s a traditional Middle Eastern dish celebrated for its rich flavors and hearty texture and uses a variety of Mallow leaves known as Egyptian spinach or Jew’s Mallow, which is similar to our local Mallow. Because of the mucilage in the Mallow, you don’t have to use any thickening agents and it will still turn out so hearty and delicious!

When the weather warms up and I’m looking for a refreshing drink, I’ll make a cold infusion of Mallow leaves. Simply stuff your washed Mallow leaves into a pitcher about a third to halfway up, fill with water, and put it in the refrigerator to infuse for a few hours or overnight. The longer you leave it in the cold water, the stronger its taste and viscosity will become. The viscosity is due to the mucilage, which is wonderful for soothing mucus membranes. The next morning, strain the leaves and add fresh, sliced cucumbers, strawberries, and mint leaves. Let it sit for an hour in the fridge and then serve. Not only does this drink make a beautiful presentation, but it is also a refreshing way to give the mucosal lining of your digestive tract some love.

2. Wild Mustard (Brassica spp.)

wild mustard flowers in field with lady bug
Wild Mustard (Brassica spp.)

Flavor profile: Pungent, peppery flavor with a slight bitterness.

Culinary uses: Leaves add a unique taste to salads, sandwiches, and wraps; can be sautéed, steamed, or braised and served as a nutritious side dish; used in quiches, pasta dishes, and grain bowls; flowers and buds can be pickled and used as a flavorful condiment.

Have you ever noticed the waves of yellow flowers covering the hills of San Diego in the early spring through late summer? That’s Wild Mustard, which often grows in open fields or disturbed soils. But before the flowers come on in spring, this plant puts out leaves called mustard greens that can be added to soups, stir-fries, pasta, or any dish that calls for dark, leafy greens, like cooked spinach or kale. You can also sauté them with olive oil or butter and garlic, and toss in a few chunks of feta cheese at the end for a side dish that stands on its own. 

Since the older leaves often become more tough and bitter over time, the best time to pick this cruciferous plant is when the leaves are young and tender. When eaten raw, the young and tender leaves have a peppery flavor, similar to arugula, and add a little bit of a kick to salads. The cooked leaves are slightly more mellow in texture and taste. 

3. Purslane (Portulaca oleracea)

purslane plant growing out of ground
Purslane (Portulaca oleracea)

Flavor profile: Mild, slightly tangy, and refreshing with hints of citrus and earthiness.

Culinary uses: Can be enjoyed raw in salads; cooked in stir-fries, soups, stews, or sautéed and added to grain bowls; pickled in vinegar brine; and added to smoothies and juices to boost their nutritional content.

I learned about Purslane years ago while searching for veggies that were high in fatty acids. Little did I know then that it often volunteers on its own. I have no problem with this because I just love this succulent plant that creeps around my yard, settles into my planters, and sprawls across my garden beds. If you don’t already grow it, you’ll only have to plant it once, and it will likely continue to reseed itself in the following years. 

Purslane has a salty, tart flavor, and because it’s so high in fatty acids, it has a distinct, gelatinous texture. Its succulent leaves give salads or sandwiches a crunchy texture that goes well with other fresh vegetables. I make a Purslane and cucumber salad with cherry tomatoes, served on a bed of leafy greens, and dressed with a homemade, lemon vinaigrette. I love this salad because of its taste, and it’s also rich in vitamin C from the Purslane, tomatoes, and lemon. This supports the immune system, tissue repair, and collagen production. The high fatty acid content also supports cellular function. 

4. Stinging Nettles (Urtica dioica)

stinging nettles plant
Stinging Nettles (Urtica dioica)

Flavor profile: Earthy, slightly grassy; a subtle, almost nutty undertone when cooked.

Culinary uses: Can be used to make flavorful broths and blended into creamy soups, sautéed or steamed, and served as a side dish. Nettle pesto can be used as a spread on sandwiches, a topping for pasta, or a dip for vegetables. Dried nettles can be ground into a powder and mixed into dough or batter to add vitamins, minerals, and a subtle earthy flavor; infused to create a flavorful herbal vinegar that can be used in salad dressings and marinades; and steeped in hot water for tea.

Of all of the wild winter greens, I look forward to picking Stinging Nettles the very most. Despite their itchy sting, I just LOVE finding a large patch of them, which often grows in open fields and disturbed soil. Since Stinging Nettles are lined with tiny, little hairs that deliver a dose of formic acid to those who rub up against them, lots of people are a little hesitant to mess with them. But if you handle the young shoots with gloves on and blanch the nettles for 30-60 seconds in hot water to neutralize the stingers before eating them, you may just find that this is one weed you do look forward to bumping into every year.

Of all of the ways you can eat it, Nettle pesto is at the top for me. Just make your pesto the same way you would with basil, but use the blanched Nettles instead. Since pesto can be made with a variety of greens, you can either just use the Nettles, or you can experiment with blending other wild greens into the mix.

Some of the other wild greens that go well with the Nettles are Common Chickweed, Nettle-leaved Goosefoot, and Curly Dock. If you do decide to experiment with adding other wild greens, start with small, individual amounts to see how each plant changes the taste of your pesto. Then, when you have a good idea of how each plant tastes, you can move on to making larger batches. 

5. Common Dandelion (Taraxacum officinale)

dandelion by San Diego in season
Common Dandelion (Taraxacum officinale)

Flavor profile: Leaves are bitter, earthy, and slightly peppery. Roots, when roasted, have a deeper, more robust flavor profile with nutty and slightly sweet undertones.

Culinary uses: Can be used sparingly (due to bitterness) in salads or cooked in stir-fries, soups, and sautés (greens can also be blanched or steamed to reduce their bitterness). Flower petals can be added to salads for a pop of color or used to make dandelion flower jelly or wine; flowers can also be battered and fried to make dandelion fritters. Roots can be harvested, dried, and roasted to make a coffee-like beverage known as dandelion root coffee. Flowers or leaves can be used to create dandelion-infused vinegar. Fresh greens can be added sparingly to smoothies for a nutritious boost.

Perhaps the most well-known of the bitter greens is the dandelion plant. From its easily recognizable seed heads that we blow on to make a wish come true to its symbolism of hope, growth, healing, and letting go, this plant has a long history of myth and lore. Dandelions are often associated with resilience and growth because they can push through cracks in sidewalks and pop up in the most unexpected places. Though some people consider dandelions an invasive weed, I’m grateful to have them. 

Dandelions are a powerful digestive support, due to the bitter compounds which stimulate the production of digestive juices including bile. Traditionally, they’ve also been used to support liver health. The Chinese and Indians have cultivated dandelion for centuries to support the liver and digestion.

You can make your own bitters (bitter extract) from Dandelion roots by putting about a half a cup of dried dandelion root pieces into a quart Mason jar and then filling the jar up the rest of the way with Vodka. Let sit for 4-6 weeks and then strain with a mesh sieve. Keep refrigerated and drink a small amount before eating to stimulate digestion. You can also add other bitter herbs to the Dandelion, like orange or lemon peel, ginger and locally foraged Horehound.

6. Nettle-leaved Goosefoot (Chenopodium murale)

nettle-leaved goosefoot plant that has gone to seed
Nettle-leaved Goosefoot (Chenopodium murale)

Flavor profile: Mild, slightly nutty.

Culinary uses: Can be mixed with other salad greens and vegetables to add texture and nutritional value; leaves can be sautéed, steamed, or boiled and served as a side dish alongside meats, grains, or other vegetables. Can be added to soups, stews, and casseroles and used in stir-fries, quiches, frittatas, and egg dishes. Leaves can be dried and used to make herbal tea. The seed pods can be eaten raw, mixed into porridge, used as an additive to flour for baking, or sprouted into nutrient-dense micro-greens.

For many years, I thought this plant was called Lamb’s Quarters (Chenopodium album), but Lamb’s Quarters is a sub-family of Nettle-leafed Goosefoot (aka “Goosefoot”). Goosefoot begins to grow in winter and thrives through late summer. Its larger leaves are rich in vitamins and minerals, making it a great addition to stir-fries, smoothies, juices, curries, and even quiches.

Pretty much, anywhere you can use spinach, you can replace it with Goosefoot. It is, however, high in oxalic acid and some saponins, though cooking it will help to break down these compounds. Generally speaking, it’s considered safe and nutritious when eaten in moderation by humans, but can give your dog a tummy ache and in some cases, can be toxic to livestock.

Goosefoot is a prolific plant that makes a great pot herb. This winter, I dug some up at the roots and threw them in a big, square planter. They didn’t miss a beat. They’re still thriving with very little care. I like to pick them fresh for breakfast right outside my kitchen door, sautée them with small potatoes seasoned with garlic and turmeric, and serve alongside bacon and eggs for a wild twist to a ranch breakfast.

7. Curly Dock (Rumex crispus)

Curly Dock by San Diego in Season
Curly Dock (Rumex crispus)

Flavor profile: Tangy, slightly sour, and earthy.

Culinary uses: Leaves can be sautéed, steamed, boiled, or blanched and served as a nutritious side dish; added to soups, stews, and broths to enhance their flavor; incorporated into quiches, frittatas, and egg dishes; and used in salads and stir-fries. Dried leaves can be steeped in hot water for tea and seeds can be roasted and ground into flour.

Curly Dock is a hardy perennial plant commonly found in wetlands, marshes, and disturbed areas throughout North America, and grows in abundance right here in San Diego. Characterized by its distinctive, curly-edged leaves and slender, reddish stems, Curly Dock is known for its resilience and adaptability. It has a long taproot and the ability to tolerate poor soil conditions, making it persistent in many environments.

Since curly dock is known to flourish in wetlands and wastelands, it’s important to use caution when harvesting for consumption. Harvesting from clean soil and/or cultivating your own Curly Dock plants from seeds in a container are smart ways to ensure the safety and quality of the plant for consumption.

Curly Dock has a tangy, slightly sour, and earthy flavor that works well in salads. Feeling adventurous? Include Curly Dock leaves in your homemade spring rolls, along with other winter and spring greens, such as Common Chickweed, Sweet Fennel, and Sour Grass for a wild twist to a traditional dish.

My all-time favorite thing to do with Curly Dock is to harvest and lightly roast the seeds (no need to hull them, you can leave the chaff intact), then grind them into flour to use for crackers, cookies, and other baked goods. 

8. Common Chickweed (Stellaria media)

chickweed by San Diego in Season
Common Chickweed (Stellaria media)

Flavor profile: Mild, fresh, and slightly sweet, with a hint of nuttiness.

Culinary uses: Can be used raw in salads, sandwiches, and wraps; blended into pesto; used as a garnish for soups, salads, and main dishes; and infused into herbal tea.

One of the distinctive features of Common Chickweed is its small, star-shaped white flowers that bloom throughout the spring and early summer. These dainty flowers stand out against the plant’s lush green foliage and give it a charming appearance.

Always use caution when foraging for Common Chickweed, as it bears a resemblance to Scarlet Pimpernel (Anagallis arvensis), a plant that can be toxic if ingested in large quantities. Scarlet Pimpernel, also known as “poor man’s weatherglass,” has small, star-shaped flowers similar to Common Chickweed but has distinctive red, blue, or purple petals. This is why I always recommend observing plants through all of their growing seasons, especially when they flower, to correctly identify them.

Chickweed’s tender leaves have a mild, slightly sweet flavor with a hint of nuttiness, making them perfect for salads, sandwiches, and cooked dishes. Because the plant is so dainty and the leaves remain fairly small, I use them the same way I would use Sweet Pea sprouts. Many foragers add them to Nettles in their pesto, as well.

9. Sweet Fennel (Foeniculum vulgare)

fennel leaf in front of dry fennel shoots from previous year's growth
Sweet Fennel (Foeniculum vulgare)

Flavor profile: Refreshing, sweet, aromatic, and slightly reminiscent of anise or licorice.

Culinary uses: Sweet fennel bulb can be thinly sliced and used raw in salads or sautéed, braised, or grilled and used as a delicious side dish or topping for pizzas, pasta, and sandwiches. Pickled fennel can be served alongside meats, and cheeses, or added to sandwiches and salads for added flavor and texture. The feathery leaves can be eaten raw and in salads. Fennel seeds can be used to make herbal infusions or teas.

Known for its anise-like flavor, feathery green leaves, tall stalks, and aromatic seeds, Sweet Fennel offers both culinary and medicinal benefits. The bulbous base is commonly used as a culinary herb and vegetable. The seeds add depth to dishes and you can also chew them after a meal. Many Indian restaurants serve fennel seeds after dinner as a digestive aid, to help freshen the breath, and as a show of hospitality. Overall, Sweet Fennel is a versatile and aromatic plant that adds depth and complexity to a wide range of culinary creations.

Sweet Fennel is also a host to the Anise Swallowtail, a California butterfly that depends on this non-native plant to thrive. So, keep an eye out for the larvae (caterpillar) when foraging. The young caterpillars are usually black with white stripes or spots, but as they molt, they change color. The mature caterpillars are quite large and green with black and yellowish-orange stripes. The unique feature to look for is their osmeterium, a horn-like organ similar to a forked tongue, used for repelling predators.

10. Sour Grass (Oxalis pes-caprae)

sour grass by San Diego in Season
Sour Grass (Oxalis spp.)

Flavor profile: A refreshing tartness that is similar to lemon or citrus.

Culinary uses: Sour grass leaves and flowers can be added to salads to provide a refreshing and tangy flavor or used as a garnish and as a flavoring agent in sauces, dressings, and marinades.

This is, hands-down, the wild weed that childhood memories are made of. I’ve never seen a kid turn down crunching on a handful of this lemony plant with bright, yellow flowers and leaves that resemble clovers. My adult children still chomp on sour grass when they can get ahold of it—after growing up obsessed with this weed. But, as is the case with many of these wild plants, make sure you’re not letting your kids pick them from roadsides or polluted areas, which is where they often grow. Find a friend’s yard where they don’t spray pesticides or have pets peeing all over them. 

Sour Grass has a distinct, lemony flavor from the high oxalic acid content and is much crunchier than a lot of other plants, which is what makes it so much fun to eat right out of the ground. Usually, where you find one Sour Grass plant, you’ll find many, as they often appear as patches or fields of yellow flowers standing at attention in the sun.

I think they stand on their own as a complete snack. But, if you’re looking for a way to use them, I wrap them up in my homemade, wild spring rolls along with feathery Sweet Fennel leaves, Mallow leaves, and Common Chickweed.

11. Miner’s Lettuce (Claytonia perfoliata)

patch of Miner's lettuce plants growing wild in San Diego
Miner’s Lettuce (Claytonia perfoliata)

Flavor profile: Delicate and refreshing, with subtle hints of sweetness and a mild earthiness. 

Culinary uses: Miner’s lettuce is most commonly used fresh in salads and as a filling or topping for sandwiches and wraps, as well as a garnish that adds visual appeal to soups, appetizers, and main courses. It can also be added to smoothies. 

Though Native American tribes, particularly those in the western United States and Canada, have a long history of using Miner’s Lettuce as food and medicine, its name is derived from its use by Gold Rush miners in California during the 19th century. Miners ate it to prevent scurvy due to its high Vitamin C content and consumed it as a source of nutrition while working in the goldfields.

flowering miner's lettuce from the side view
Miner’s Lettuce (Claytonia perfoliata)

Miner’s Lettuce is a succulent plant characterized by its distinctive round leaves that surround the stem, giving the appearance of a small umbrella. These edible leaves are tender and slightly crisp, with a mild and refreshing flavor reminiscent of spinach or butter lettuce. Miner’s Lettuce is commonly found in moist, shaded areas, particularly in woodlands, along stream banks, and in damp meadows. Indigenous to California, it’s valued not only for its culinary uses but also for its role in native ecosystems as a food source for wildlife, so take care in leaving enough behind for the plant to flourish. Its delicate appearance and mild taste make it a delightful addition to springtime meals and foraged cuisine.

There you have it. Now you know almost everything that I know about these 11 wild, edible plants in Southern California. Your next step is to start looking around and noticing if any of them have been growing in your backyard or within reach all along. Choose one plant and get to know it better. Watch it grow throughout the year. Take a class, learn the plant’s look-alikes (so you don’t mistakenly eat the wrong one) and take time to form a relationship with the edible weeds that most people overlook.

Being in relationship with what grows around me is how I orient to my space and surroundings. It helps me feel grounded and connected, and less dependent on big food manufacturers for healthy, nutrient-dense sustenance. I also like knowing that should the SHTF, I have a pretty good handle on how to keep myself and my family fed.

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Author

  • Hi, I'm Christy, a kitchen witch, food photographer, and wildcrafter. Eating with the seasons and straight from the earth, and knowing which wild, edible plants grow within reach are how I stay grounded and connected in the rushed pace of this modern world. I created San Diego in Season to celebrate the abundance of fresh produce that grows here and offer drool-worthy recipes for readers to enjoy with family, friends and community.

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