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Innovators look to “accidental crops” as a nutritious, environmentally friendly and free source of food

Edible wild greens could help improve food security, boost public health and make communities more resilient to disaster.

Source: Wikimedia Commons, licensed underCC BY-SA 4.0
Yarrow is one of 126 edible species of wild food found and documented by researchers from the Berkeley Open Source Food project, led by Philip Stark, a statistics professor at the University of California, Berkeley. Source: PixelBay, licensed under CC0 1.0

The advantages are apparent to Stark, both in urban and rural areas. “They are essentially universally available and free, so equity and access are clear,” he says.

Some people try hard to get rid of dandelions, while others are incorporating them into their hyper-local cuisine. Photo © iStockphoto.com/LottaVess
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