I'm living on Mediterranean's coastal region and much say, eatable wild plants are part of every day menu. Most of them are easy to prepare and much delicious than domesticated species:
Here are some plants easy to find and easy to cook:
1. Tamus communis or Black Bryony. picture on: http://hr.wikipedia.org/wiki/Datoteka:Tamus_Communis_-_Kuke.JPG
Is best prepared cooked on steam with sprouts of Asparagus officieales subspecies wild asparagus, when cold add a bit of olive oil and sea salt (non ionized) and a bit of pepper if not allergic to it, absolutely lovely with buckwheat bread
2. Punica malus or Punica granatum, wild fruit of pomegranate are not so sweet as domesticated pomegranate actually the arils (seed casings) are much more acidic but that is because of high dosage of pure vitamine C, well if you are doing detox and on diet this is the fruit for you (except if having problem with slow digestion, than better to spit out seeds of the fruit - had the same problem)
3. Wild Juniper Bush Buds, are excellent and easy to conserve, one jar fill with capers, all you need is to dilute 1/4 litre of water with 4 spoons of sea salt, ad more water if needed, PS: use bottled water and pasterise jar before conservation.
4. Allium canadense, wild garlic is much more aromatic than domesticated sort and you can use whole plant of wild garlic not only for salads but even for aromatization of soups or steamed vegetables.
5. Wild Artichoke, my favourite, take young wild artichoke vegetables when still green on the top of the (remove top or spikes and wash it nicely) steam it together with green peas, leave to cool down and add olive oil and sea salt, yummy:)
6. Pinus pinea, Pine nuts, super to ad to the salad and to eat with other nuts, great to add it to buckwheat bread to spice up aroma.
7. Crithmum maritmum or matar on Croatian picture on: http://www.veli-losinj-croatia.com/crithmum-maritmum-matar.html
great to ad to salad or conservate in salt water, but since growing whole year and having new sprouts, the best to use it fresh.
8. Pimpinella anisum or anís, his nice bulbus Onion could be steamed or added with other wild vegetables for nice soup, as well you could wrap it in aluminum foil ad a bit of olive oil, cherry tomatoes and organic chicken meat and like that bake it for 60 minutes on 220 *C (if in owen with ventilator, on 180*C if baked in owen w/O ventilator), actually if baked in aluminum foil it will be more steamed than baked.
9.All kind of Rubus procerus, wild common blackberry (be careful with thorns, lot of them when picking these delicious fruits)
10. Sorbus domestica - Service Tree, or sometimes True Service Tree with beautiful and delicious fruits, great natural laxative (always eat it when over-ripen and semi dried
11. Urtica dioica L. - Urticaceae, Stinging Nettle, great for the soup and mixture with other wild vegetables best steamed with wild garlic and wild cabage - Brassica oleracea or wild mustard.
12. Armoracia rusticana (Horse radish), great for salads
13. Beta vulgaris (Sea Beet) great steamed with Brassica oleracea and wild garlic and a bit of olive oil.
14. Rosmarinus officinalis (Rosemary) nice spice for chicken soups and steamed chicken
15. The Bay Laurel (Laurus nobilis) great spice for fresh fish and lobsters (leave it only up to 30 seconds in the pot or it will start to be a bitter)
16. Arbutus unedo, Strawberry tree, Apple of Cain, or Cane Apple, with delicious fruits during winter months, pic on: http://www.ubcbotanicalgarden.org/potd/2005/12/arbutus_unedo_f_rubra.php
17. Myrtle - Myrtus communis with edible berries and flowers, flowers are sweet and full of propolis, pic on: http://www.tradewindsfruit.com/myrtle.htm
18. Opuntia ficus indica with edible figs and edible cactus pads.
There are lot of others wild vegetables & fruits native to Mediterranean and Adriatic coastlines especially edible plants growing close to the sea or in the sea but I have a bit problem to find their Latin or English names, sorry for that, will continue to search....,...
Healthy eating and living, Bon Appétit