Do you have any list for edible plant or do you have the link for those? :)
Edible plants - what are your favorites - Page 2
Blackberries for me. In the house were I grew up (out in the country) we had them growing absolutely everywhere. They actually had to be backburned to stop from taking over the creeks and gutters. We'd harvest them and make blackberry jams and pies. And of course, I'd just walk around helping myself to them all day long when they were in season.
There are only a handful of plants I know we'll enough, but miners lettuce, oxalis, and various berries are all good and easy to find.
I know mushrooms a lot better. I've eaten 25+ species and that list will likely expand quite a bit when the rainy season finally gets here.
The nasturtium leaves make for good wraps when they're young, too.
My favorite thing to pick in the forest when I come across it are fiddleheads, I'm not sure if thats a correct term. But steamed with a little butter is the best way to serve them, they remind me alot of asparagus. Yum :)
I'm surprised nobody mentioned dandelion greens. I remember when i was a kid my mother, grandmother, italian neighbor and all her female friends would go with their aprons and a little knife digging up dandelion leaves, the young tender ones, We always ate them as a salad.
You can talk all your salad greens including arugula, and toss them, i'll take dandelion greens any day. They need salt, pepper, oil and vinegar, and you should eat the salad with lots of crusty bread (dunking in the oil mixture at the bottom of the dish when you're done. They're slightly bitter, and very tasty.
Some people cook them but i much prefer them raw.
And want an amazing sandwich? some good no knead artisan bread with some of this salad with its oil and vinegar salt and pepper on it, and some slices of parmigiano.
I never liked it at the time, but chicory is also great, but a little more bitter than the dandelion, but are good boiled and then eitehr eaten with olive oil and lemon or you heat a frying pan with some garlic in it and olive oil and when the garlic is partly cooked, add the drained greens and toss while cooking. wonderful.
These bitter greens are a perfect foil for a heavy meat course - their bittereness seems to help your digestion,
Regarding book and resources for learning foraging:
Sam Thayer & John Kallas wrote truly excellent books (see my reviews on Amazon.com). I also like Steve Brill's book on spring shoots, which I use in the dead of winter in CT. The aforemention wild cookbook has one of the authors at another resource, the world's most active Yahoo mushroom group. Steve Brill is a member of the most active Yahoo plant group. So, those books and groups the latter being free, I highly recommend.