Lesson 1- Bush onions (Allium tricoccum): shape, telling from poisonous lilies and skunk cabbage look-alikesMaster bush onion spotting from bulb to leaf, learn smell and vein patterns separating it from poisonous lilies and skunk cabbage, and plan gathering and handling to protect eaters and wild stocks.
Bulb, leaf, and sheath morphology in Allium tricoccumUsing onion-garlic odor as a confirming field cueDistinguishing ramps from lilies and skunk cabbageEthical harvest limits and patch monitoringCleaning, storage, and kitchen yield planningLesson 2- Garlic weed (Alliaria petiolata) or violets (Viola spp.) as other choices: ID signs, invasive nature, food usesCheck garlic weed and violets as other key species, learn clear ID signs, life cycle, and invasive status, then see how to use in meals while aiding land care.
Garlic mustard ID, life cycle, and invasion patternsViolet leaf and flower identification in the fieldEdible parts, flavors, and textural qualitiesUsing harvest to support invasive control goalsMenu ideas and preservation options for bothLesson 3Detailed study points for each common East African rainy season species:Outline a steady study plan for each rainy season species, covering shape, timing, habitat, safety, and food roles, so you can check new plants fast and train gathering and kitchen teams.
Building a species profile template for traineesKey morphology traits to document and sketchPhenology tracking and seasonal field notesHabitat, associates, and contamination risksCulinary roles, preservation, and menu mappingLesson 4- Bush sorrel (Oxalis spp.): three-leaf ID, sour taste chemistry, look-alike warnings and safe amountsLearn to spot bush sorrel by leaf shape, flowers, and habitat, grasp acids for sour taste, tell from clover and others, and use safe portions for regular meals.
Trifoliate leaf and flower identification keysDistinguishing wood sorrel from clovers in the fieldOxalic acid and perceived sourness in Oxalis spp.Safe serving sizes and at‑risk diner groupsHarvest, storage, and simple kitchen applicationsLesson 5- Stinging nettles (Urtica dioica and U. gracilis): stinging vs non-stinging, stem/leaf ID, safe handling and boilingGain confidence with nettles by learning sting hair build, stem and leaf ID, and habitat signs, then use safe gathering, carry, and boiling to make this tough plant a handy ingredient.
Stem, leaf, and hair patterns in Urtica speciesStinging versus non-stinging look-alike plantsProtective clothing and harvest tool choicesBlanching and drying to neutralize stingsCulinary uses: soups, pastas, and pureesLesson 6How to gather and check at least two trusted sources per species (uni extensions, local bush guides, checked plant books)Build habit of checking each species with two solid sources, learn using uni extensions, local plant books, and bush guides, and cross-check photos, keys, and range data.
Choosing trustworthy books and digital resourcesUsing dichotomous keys and glossaries effectivelyCross-checking photos, maps, and written traitsMaintaining a species binder or digital notebookUpdating references as taxonomy and ranges changeLesson 7- Chickweed and purslane (Stellaria media, Portulaca oleracea): leaf/flower differences, habitats, oxalate levels and prepCompare chickweed and purslane closely, on stems, leaves, flowers, town and bush habitats, oxalate levels and health effects, and prep ways for texture and safety.
Key ID traits of chickweed in cool, moist sitesKey ID traits of purslane in warm, open sitesTelling chickweed from toxic look-alike speciesOxalate levels, health cautions, and blanchingRaw and cooked applications in restaurant menusLesson 8- Wild sorrel (Rumex acetosa) and related docks: leaf shape, oxalate levels, telling from knotweed and toxic Rumex kindsSpot wild sorrel and docks by leaf shape, stem and sheath, seed stalks, tell from knotweed and toxic Rumex, and handle oxalates for safe, tangy dishes.
Leaf, stem, and sheath traits in Rumex speciesSeparating docks from Japanese knotweed standsRecognizing toxic or heavily contaminated docksOxalate management and diner risk categoriesCulinary roles: soups, purees, and condimentsLesson 9- Young dandelion (Taraxacum officinale): rosette ID, avoiding sow-thistle/lettuce look-alikes, edible parts and bitterness controlBuild sure spotting of young dandelion rosettes, separate from sow-thistle and wild lettuces, map edible parts by season, and use boiling, mixing, timing to control bitterness in eatery dishes.
Basal rosette, leaf lobes, and taproot recognitionSeparating dandelion from sow-thistle and wild lettuceEdible parts by season: leaves, buds, roots, flowersTechniques to tame bitterness in kitchen prepHarvest timing and habitat quality assessmentLesson 10Rules for picking key species for an eatery (season plenty, taste, easy ID, food value)Set practical rules for eatery key species, on safety, plenty, taste, feel, and work cost, then apply to build balanced, seasonal, doable wild menu plans.
Non‑negotiable food safety and toxicity screeningSeasonal abundance, yield, and supply reliabilityEase of field identification and staff training loadFlavor, texture, and plating versatility in menusLabor, storage, and cost considerations per species
