Arctostaphylos - Manzanita
The tart sticky berries of this may be eaten fresh, cooked, or made into a cider like beverage. When eating these berries fresh some caution is advised as excess quantities of raw fruit can tax the digestive system. To make a spicy tart cider from these berries as equal measurements of berries and water in a pot and cook until the berries become soft and tender. Mash the fruit up, turn off the heat, cover the pot and let sit for a couple of hours. After the time has passed you can come back, strain the pulp and drink the refreshing drink. On a side note, sugar may be added if you like your drinks sweet.
Rubus armeniacus - Himalayan Blackberry
Most of us have had blackberries at some point in our life. The Rubus genus is found in North America, Europe, Asia, and Australia. The Berries I have photographed are not native to the Sierra Nevada but quite invasive.
Cornus sericea - Redosier Dogwood
These berries are not noteworthy as far as taste is concerned. They have been reported to be edible and are best when made into a pemmican or preserve with other berries. These trees can be found growing near streams.
Solanum americanum - American Nightshade
American Nightshade belongs to a genus and family that is notorious for having toxic alkaloids, so extreme caution is advised. The young leaves and fully ripe fruit are edible when cooked thoroughly. On a side note, both Eggplant and Potato are in the Solanum genus as well.
Aesculus californica - California Buckeye
California Buckeye seeds were eaten by California Indian tribes when acorns were not as abundant. The seeds are high in saponins so they must be properly prepared before being consumed. The natives would slow roast the seeds and follow this by leaching them in running water. After this they could make an edible flour with a fair amount of protein and carbohydrates.
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