Common wild plants include burdock, asparagus, cattail and clover. These plants are readily visible throughout most of North America, and these examples are also edible.
Burdock is a medium to large plant that has purple flower heads. It grows in both the Eastern and Western Hemispheres, and the leaves and peeled stalks are edible. Experts recommend boiling the leaves twice before eating because they have a bitter taste otherwise.
Asparagus grows wild in North America and has a thinner stalk than the asparagus found in supermarkets. This plant can be eaten raw or prepared using the same methods as those for regular asparagus.
Cattail appears around bodies of water throughout North America and was once a staple of the Native American diet. Many parts of the plant are edible, and the plant tastes like corn. Cooking processes include boiling the stems or eating them raw.
Clover is found just about everywhere in North America. Although many choose to eat it raw, it tastes better when boiled.
Other common wild plants include chicory, amaranth, curled dock, dandelion, field pennycress and prickly pear cactus. Green seaweed and kelp are found near the oceans and can be eaten raw or cooked. Sheep sorrel is a common weed in fields and woodlands, and white mustard blooms from February through March in some areas.