Santa Barbara has a variety of native and invasive plants that are safe for humans to eat. Before foraging for these edible plants, identifying and avoiding poisonous ones is crucial to preventing health complications.
“If you want to learn about edible plants, the first thing you should learn are the ones that will kill you,” said Dos Pueblos High School Art Teacher Kevin Gleason. “So, if you learn the poisonous plants first, your confidence will go way up, and you’ll know if you eat something, at least you won’t die.”
According to Gleason, who runs the DPHS Gardening Seminar, there are five major deadly plants in Santa Barbara: poison hemlock (Conium maculatum), wild cucumber (Echinocystis lobata), poison oak (Toxicodendron diversilobum), castor beans (Rininus), and nightshade (Atropa belladonna). Hemlock is part of the carrot family (Apiaceae) and has two common edible lookalikes of the same family: parsley (Petroselinum crispum) and fennel (Foeniculum vulgare). Although parsley and fennel are edible, Gleason recommended staying away from plants with deadly look-alikes.
When searching for edible plants without deadly counterparts, Gleason recommended venturing “off the beaten path” and away from roads. This is to avoid heavy metals from vehicles driving nearby. He also said to be mindful of not harvesting too much of the plant, as that could lead to local wildlife not having enough food.
Acorns (Quercus) are native to Santa Barbara and are edible once leeched. They can be used to make flour, pancakes, coffee, and more. WebMD lists acorns as providing omega-3 fatty acids and more than 60 types of phenolics, or antioxidants. Additionally, they contain lower fat amounts than other nuts. Gleason said that acorns are his favorite wild edible plant because of their commonality and importance to Santa Barbara’s environment.
“Acorns, when prepared right, [have] a bitterness to them, but if you leech them, it’s a pleasant bitterness,” Gleason said. “It’s kind of like the bitterness of dark chocolate. So, if you add a little bit of sweetener, they’re kind of rich.”
Wild mustard (Sinapis arvensis) is an invasive herb with yellow flower buds. According to WebMD, mustard plants are rich in vitamin C — one serving can supply around 39 percent of one’s daily vitamin C requirement. Additionally, cooked mustard can supply up to the complete daily requirement of vitamin A, which supports heart, lung, and kidney health. The plant is described as tasting spicy, and Gleason said that mustard flower buds are like “the wild equivalent of broccoli.”
“I really like mustard,” said DPHS Botany and Biscuits Club member Silbur Irwin (11). “I like the yellow flowers a lot. I think they’re really neat.”
Nasturtium (Tropaeolum) is a plant with rounded leaves and brightly colored flowers, which can come in red, orange, yellow, or pink. Recipes that use nasturtium include spicy salt, pesto, and vinegar. Britannica states that nasturtium contains vitamin C and can help the body fight off bacteria and viruses. However, WedMD cautions against eating nasturtium to treat infections or if one has certain stomach or kidney conditions. WedMD also claims that nasturtium is likely unsafe for younger children to eat.
“[Nasturtiums] are really good in salads,” said Botany and Biscuits Club President Aisla Mallett (12).
Toyon berries (Heteromeles arbutifolia), also known as California holly, are bright red and grow on evergreen shrubs. In a study done by the National Institutes of Health, toyon berries were found to contain compounds that may provide anti-inflammatory benefits to the brain, which is useful in treating Alzheimer’s disease. These berries have an astringent effect when eaten alone, which makes the mouth feel dry, but they can also be made into preserves and jellies.
Dandelions (Taraxacum officinale) are plants with bright yellow flowers. The leaves tend to taste earthy or bitter, while the flowers are more sweet. Dandelion greens can lower blood sugar levels, blood pressure, cholesterol levels, and inflammation while providing nutrients like potassium, vitamin C, vitamin A, calcium, and more, according to WebMD.
Clovers (Trifolium repens) are green plants with three leaflets, or rarely four, that can be made into salad or tea. WebMD lists clovers as containing vitamin C, vitamin A, magnesium, potassium, and more. Isoflavones can also be found in clovers, which are known to have anti-inflammatory and antioxidant properties.
“[Clovers] are kind of sour-y sweetish,” Irwin said.
For more information about foraging in Santa Barbara, Gleason recommended the books “Chumash Ethnobotany” by Jan Timbrook and “Medicinal & Poisonous Plants of the California Central and South Coasts” by Sue Reinhart.
