Foraging Southern California

Douglas Kent, MS, MLA, began eating weeds in 1979. His mentor and great aunt, Catherine Peck, was well versed in Depression-Era foods. As a naturalist for the Environmental Nature Center (Newport Beach, CA) in the late 1980s he developed a deep respect for native crafting, eating and living. Since then his love of foraging, gardening and California’s landscapes have wildly grown. Doug has been working in and grazing California’s gardens for over 40 years. He has worked on hundreds of landscapes projects throughout the state. He has two advanced degrees in ecological land management. He has volunteered to restoration and urban food efforts in numerous communities. He has taught some aspect of foraging and/or wildcrafting at California State Polytechnic University, Pomona, since 2008. And Doug has written 6 other books on environmental horticulture. For some people foraging is about survival, to others it is about a spiritual connection with the land. To Doug, foraging is about everyday wellbeing and delight. He believes that California would be far healthier and resilient if we would embrace our nature and graze our impact and weeds.

“Foraging Southern California is a terrific little guidebook on nature’s edible goodies which easily slips into a pocket of your pack. Foraging expert, Douglas Kent takes care of the important stuff first. In the opening chapter, he pictures and describes the plants you want to stay away from: those that are toxic or poisonous. From there it is smooth sailing, setting the stage for a great day of foraging. Each of the edibles include a large color photograph and descriptive information on habitat, leaves, flowers, harvest season and comparable species.”—National Outdoor Book Awards“...even if you are not much of an explorer, but take an interest in plant lore generally, you will have a difficult time putting down this book until you have perused every page. It’s a cornucopia of obscure information and unique insights regarding plants that are often familiar, that we thought we understood, but with which we are now—having read about them here—much more intimately acquainted. Moreover, gardeners will derive particular satisfaction, I think, when they learn that many of the weeds they have long regarded as irredeemable enemies turn out to be, as far as edibility is concerned, potential friends.”—Joshua Siskin, MediaNews Group, Inc. (Long Beach Press Telegram, OC Register, Pasadena Star News, etc.)

• IntroductionProtecting YourselfPoisonous PlantsTop 10 EdiblesGreensBerriesFruitsFlowersSeedsRootsAlong the ShorelineIn or Around Fresh WaterIn and Around the CoastPier FishingProtecting Ecological HealthHelpful Resources and BibliographyWebsitesGlossaryIndexAbout the Author