On the hunt

Want to know what weeds Kent finds in Southern California? From wild mustards to curly dock, here are some common ones.

BLACK MUSTARD >> This wild mustard is very common in Southern California. Its leaves, flowers, fruits and seeds are edible, Kent said, and high in fiber as well as vitamins A, C and K. The mustard can be eaten raw, added to salads or made into pesto, but because the leaves have a strong flavor, they’re best added to flavors that will dull their own.

CHEESEWEED >> This plant prefers dry, disturbed soils; look for it at trailheads and on the sunny sides of buildings. Kent said the leaves can be eaten raw or cooked. The flowers and immature green fruits can also be eaten. The plants are rich in pectin, which Kent said is good for the skin.

CURLY DOCK >> The leaves can be eaten raw, boiled, steamed or roasted, but it’s best harvested midwinter to midspring. If harvested later in the summer or fall, the leaves may need to be seared to get rid of bitterness and acids.

DANDELION >> Kent called this common weed “the belle of the ball of herbology,” and noted the roots, stalks, leaves, flowers and seeds can be eaten.

GOOSEFOOT >> This relative of spinach can be found all over Southern California but is most common within 125 miles of the coast. Leaves could be eaten raw or cooked, and the seeds are also edible. It’s high in vitamins A, D and C, according to Kent.

LONDON ROCKET >> This plant is abundant across Southern California, from the coasts to the mountains. Up close, it looks similar to arugula and has flavors reminiscent both of that plant and of mustard — and it makes sense, since it is a part of the family Brassicaceae, which includes mustards, arugula and broccoli. Leaves of this plant can be eaten raw or cooked. It’s best to pick the lower leaves, and younger plants taste better than older ones.

PURSLANE >> This is another weed found near people, and it tends to be more common in more populated areas. It pops up in areas where the dirt has been disturbed and in areas of “incidental irrigation,” according to Kent’s book. This weed has a tart and lemony kick and is used in all sorts of recipes. Kent adds it to salads with other greens such as nasturtiums and mustard, puts it into juices and on top of eggs, and cooks it by itself.