been foraging a lot out here in the mountains, and have gotten some seeds from each of these. only have two small trades of oregon grape, but have multiple trades of the others. if anyone is interested, let me know what you have to trade, am open to many things, but especially like edibles, wild plants, fruit of any kind, veggies, and herbs. Eriodictyon californicum - yerba santa Mahonia aquifolium - oregon grape symphoricarpos albus - common snowberry vitis californica - wild california grape are the specific names of these plants. also have just gathered a lot of wild california mugwort - artemisia douglasiana thimbleberry - rubus parviflorus and other native, or naturalized wild plants or check my list for other trades too Here is a link that might be useful: my trade list This post was edited by leilahamaya on Fri, Oct 4, 13 at 23:22

Here is the recipe for the Guaje patties: Guaje Fritters in Tomato Sauce -Tortitas de Guajes en Salsa de Jitomate The Sauce: 1 small slice white onion, roughly chopped 1 garlic clove, roughly chopped 1/4 teaspoon cumin seeds 1/4 cup (63ml) water 10 oz (285g) tomatoes, roughly chopped 1 Tablespoon vegetable oil 2-3 cups (500-750ml) water or chicken broth salt to taste The Fritters: 1 cup raw green guaje beans 1/4 medium small onion, finely chopped 2 1/2 oz (75g) queso anejo or Romano, finely grated 3 eggs, well beaten salt to taste vegetable oil for frying Blend together the onion, garlic and cumin with the water until smooth. Add the tomatoes a few at a time and blend until smooth. Heat the oil in a heavy pan, add the sauce and fry until reduced and seasoned - about 8 min. Add the water or chicken broth and salt and cook for 5 more minutes. Keep warm while you prepare the fritters. Put the guajes into a bowl, stir in the onion, cheese and eggs - salt only if necessary, depending on the strength of the cheese. Heat the oil in a skillet - it should be about 1/2 " deep - and fry large spoonfuls of the mixture over high heat until golden brown on both sides. Drain well. Add the fritters to the warm sauce and cook over low heat, turning them over once, until the guajes are cooked inside - about 30 min. For the Hoja santa, I tried a recipe for Tamales wrapped in Hoja santa leaves but found that their taste is too overpowering but I really enjoyed fish cooked in the leaves. Also Hoja santa is wonderful when added to a Mole Verde sauce. But I think my favourite use for them is in: Sopa de Ajo (Garlic Soup) Garlic Soup with Hoja Santa 2 Tsp oil 90g garlic (about 30 cloves) 1/4 cup water 3/4 cup breadcrumbs 6 cups chicken stock 3 bay leaves celery leaves, chopped 1 large Hoja Santa leaf cut into strips 2 eggs Masa for thickening Warm chicken stock, add bay leaves and celery leaves. Fry garlic cloves until golden, about 8 min. Transfer garlic to a blender, reserving the oil. Puree with the water and set aside. Brown the breadcrumbs in the oil. Add breadcrumbs and pureed garlic to the stock. Fry Hoja Santa for 30 seconds and add to the rest. Simmer for 30 min. Beat the eggs and pour in the stock, stirring constantly. Add diluted masa for thickening if needed. Rose-Marie

It is definitely Piper sanctum, and can become quite large, to 8 feet tall by across if never frozen back by frost. In Mexico, this is often used in the kitchen, to wrap tamales, etc. The leaves do smell like root beer, and it certainly gives a tropical look in the garden, but I only plant it within a bamboo rhizome barrier, because it really does spread in a well irrigated garden.

I have CA poppies and several others. Send me an email and I will let you know what I have. Also, Chaparral is the type of ecosystem, not sure what specific plant you were talking about, but I have several plants that grow in the Chaparral.