Welcome to Morchella Wild Foods! A selection of my current offerings is below. For pricing and other inquiries, please call or text (415) 662-8721 or shoot me an email at email@example.com.
It’s morchella season, my favorite time of year.
The blossoms of cherry, plum, and other stone fruit trees make a gorgeous garnish.
The tender tips of wild sweet pea vines are one of my favorite Spring edibles. An invasive plant that is abundant, nutritious, and fun to eat - that's my definition of a superfood.
Wild chrysanthemum or crown daisy is a welcome weed that's native to the Mediterranean. The tasty greens and striking flower petals are rich in potassium, carotene, and antioxidants.
Redbud blossoms are not just a vibrant garnish - their flavor stands alone.
Specifically allium triquetrum, the three-cornered leek. The greens are similar to garlic chive or green onion, but once the flowers start they really steal the show.
The needles of fir and spruce are most edible when they first emerge from their papery casings each Spring, while they are still tender and before they have developed tannins.
"Dessert mushroom" sounds like a paradox, but sweets are exactly where these little mushrooms shine. With your first whiff you'll experience their intense maple essence.
"What is a weed? A plant whose virtues have not yet been discovered." -Ralph Waldo Emerson
Wild food aficionado Hank Shaw describes miner's lettuce as "America's gift to salad." The trick is finding it at just the right stage of maturity and getting to it before the lawn mowers do.
"Peppery" is the word always used to describe nasturtium but it really doesn't do them justice. They are certainly spicy - the flavor reminds me of red hots. This weed is native to the Andes but grows prolifically as an invasive of the California coast. Every part of the plant is edible from the young leaves and vines to the dinner-plate-sized mature leaves to the technicolor flowers and seed-bearing "capers."
Wood sorrel, or "sour grass" as we all used to call it as kids, is an abundant invasive weed. The beautiful young greens and flowers will make you pucker because they're loaded with vitamin C. In the Bay Area, I've seen varieties with yellow, purple, and pale pink flowers.
A nutritious coastal invasive that's naturally salted by the Pacific Ocean.
My favorite berry. I would eat my weight in huckleberries each year if I could afford it. Slow to collect and tedious to clean but these little berries are worth the effort. I have frozen red and purple huckleberries available.
Madrone has some of the most recognizable and beautiful bark of any tree. During the dry season, papery curls of it fall to the base of the tree where they can be collected sustainably. Tea made from the bark can have notes of cinnamon and mushrooms.