Open-Source Food: Nutrition, Toxicology, and Availability of Wild Edible Greens in the East Bay

Authors:

Daphne Miller, Kristen Rasmussen de Vasquez, Philip Stark, Thomas J. Carlson

Tags:

agriculture, California, food access, food insecurity, food policy, San Francisco, Wild edible greens

Journal:

PLOS ONE

Year Published:

2019

Policy Summary

Wild edible greens that grow by our sidewalks, our parks, and our schools have a substantial amount of vitamins and minerals thus exceeding many domesticated leafy greens including kale. Researchers looked at the availability of wild edible greens in disadvantaged neighborhoods in the East San Francisco Bay Area in 2014-2015. One of the great benefits of wild leafy greens (such as chickweeds and dandelions) is that they are a reliable source of nutrition accessible all year-round due to being resistant to high and low temperatures. As of now, foraging is forbidden on most parts of US land but permitting access to these edible, “culinary quality” greens can potentially provide nutrient security to millions of people.

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