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forageSF forageSF leads classes on everything from mushroom and seaw**d foraging to wild edible plants

The marsh pickle you can eat raw.Picklew**d (sea beans, samphire) is the jointed green you spot in Bay Area salt marshes...
09/24/2026

The marsh pickle you can eat raw.

Picklew**d (sea beans, samphire) is the jointed green you spot in Bay Area salt marshes. Round branching stems. Tiny leaves. Easy once you know the look.

Prime season is April through July. Skip small, heavily visited, or polluted marshes, and follow posted rules.

Raw alone can be too salty. In a mixed salad it shines (skip extra salt in the dressing). Or pickle it: pack washed stems upright, pour a hot vinegar-spice brine, seal, wait a few weeks.

Harvest tip: snap at the joints, from the edge of a patch, so you leave little trail.

More from Margit Roos-Collins on the forageSF blog:

https://www.foragesf.com/blog/2019/4/2/seabeans-the-perfect-pickle-w**d-of-the-tide-zone

**d

There's something about pulling your own dinner out of the water that puts things in perspective. You wait for the tide,...
09/17/2026

There's something about pulling your own dinner out of the water that puts things in perspective.

You wait for the tide, you work for it, and then you cook it up together after.

No shortcuts, no supermarket shelf in between you and the meal.

It's tide-dependent and a little messy, which is kind of the point.

Everyone leaves with sandy boots, a full bucket, and a much better sense of where food actually comes from.

www.forageSF.com

Wild radish isn't the vegetable, it's the w**d with the white flower along fences and field edges. The pods quick-pickle...
09/10/2026

Wild radish isn't the vegetable, it's the w**d with the white flower along fences and field edges.

The pods quick-pickle into something genuinely good.

Four-petaled flowers, segmented pods, a lot of variation plant to plant since it hybridizes easily.

That's wild radish.

Swipe through for the ID and the recipe.

Worth a second look next time it's flowering.

www.forageSF.com

Erin has a way of making the familiar feel new. One student said it best after a plant class in Golden Gate Park: "It's ...
09/07/2026

Erin has a way of making the familiar feel new. One student said it best after a plant class in Golden Gate Park: "It's amazing what plants one just walks by without noticing on a hike."

Another walked away with even more: a foraged salad, a w**d pesto, home remedies for poison oak, and something for her husband's cold that week. That's what happens when years of herbalism meet a couple hours outside.

Come see your own neighborhood differently.

www.forageSF.com

Everyone knows this plant. Almost nobody eats it. True dandelion has a few specific tells that most people never check f...
09/04/2026

Everyone knows this plant. Almost nobody eats it.

True dandelion has a few specific tells that most people never check for. Basal rosette, one flower per stalk, white sap.

Swipe through for the full ID and a simple garlicky greens recipe.

Worth a second look next time you're pulling w**ds.

www.forageSF.com

Last stretch for the sea beans season!Also known as sea asparagus, samphire, glasswort, pickle w**d. Whatever you call t...
09/02/2026

Last stretch for the sea beans season!

Also known as sea asparagus, samphire, glasswort, pickle w**d. Whatever you call them, they're one of the best-kept secrets of the coastal forager's diet.

Find them tucked into salt marshes and estuaries along the bay, right through late summer and early fall. Snap one off and taste it raw. Salty, crisp, a little like asparagus with an ocean edge.

Toss them into a salad. Quick-pickle them. Sauté them straight with butter and garlic.

However you use them, they bring something to the plate you won't get anywhere else.

https://www.foragesf.com/blog/2015/10/28/a-seaside-feast-recipes-and-foraging-tips-for-sea-beans

Nasturtium is planted on purpose in half the gardens in the Bay Area, and eaten in almost none of them. Peppery leaves b...
09/01/2026

Nasturtium is planted on purpose in half the gardens in the Bay Area, and eaten in almost none of them.

Peppery leaves blend into a good pesto, flowers are a garnish that's actually edible.

Swipe through for the recipe.

Worth asking before you pick from someone's garden bed.

www.forageSF.com

Isaiah and Kitsana went home from seaw**d foraging with Heidi and got right to work. The kombu got dried. The Sister Sar...
08/28/2026

Isaiah and Kitsana went home from seaw**d foraging with Heidi and got right to work. The kombu got dried. The Sister Sarah got pickled.

That's the real takeaway from a day outside: not just a good afternoon, but skills you keep. Food you harvested yourself, sitting in your own kitchen.

Come learn something new with us.

www.forageSF.com

Not the banana, the flat rosette growing in the cracks of almost every sidewalk and lawn edge in the Bay Area. Young lea...
08/27/2026

Not the banana, the flat rosette growing in the cracks of almost every sidewalk and lawn edge in the Bay Area.

Young leaves saute up fine with garlic and chile.

Swipe through for the ID and recipe.

Come learn about what's growing near you.

www.forageSF.com

"There's abundant food all around us and with the right skills you won't go hungry." ⭐️⭐️⭐️⭐️⭐️ Spend a day with Steve l...
08/18/2026

"There's abundant food all around us and with the right skills you won't go hungry." ⭐️⭐️⭐️⭐️⭐️

Spend a day with Steve learning to catch and cook Dungeness crab fresh from the water.

He'll set up an impromptu beach kitchen and show you how to turn your catch into a restaurant-worthy meal.

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Santa Cruz, CA
95060–95067

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