Field Guide: a handy glossary for identifying the foraged weeds and seeds on Toronto menus

Cedar Fronds Feathery cedar leaves used to infuse dishes with a pine-like eau de Muskoka. Spotted: In ice cream at Daishō (2012) and wrapped around salmon at Edulis (2012).

Lamb’s Quarters A super-spinach that’s so hardy, it pokes up through the concrete cracks in Toronto parking lots. Spotted: In a corn and white bean salad at Yours Truly (2012).

Milkweed Pods Unopened seed cases that taste like asparagus and transform into fleshy flavour bombs when pickled. Spotted: In a foraged salad at Ursa (2012) and in house-made relish at Café Belong.

Ox-Eye Daisy Capers The tightly packed, button-shaped buds of the classic white-petalled daisies are brined to make salty capers. Spotted: In salsa verde at Edulis.

Stinging Nettles The porcupine of the plant world has bitter leaves covered in prickles that are neutralized through cooking. Spotted: In ravioli at Farmhouse, with ling cod at The Grove and puréed into soup at Keriwa.

Sumac Red berries that are as fuzzy as tennis balls and as tart as sour keys. They grow all along the DVP. Spotted: Crushed with sugar for cocktails at Café Belong and on a sumac-crusted sablefish at Canoe.

Wood Sorrel Heart-shaped leaves with a potent lemony bite and enough vitamin C to cure a pirate’s ship of scurvy. Spotted: On cold corn soup at Acadia (2012).