Edible tree fruits, nuts, and leaves

The following trees have edible fruits but not all parts of the fruits may be edible and some people may experience idiosyncratic allergies or other bad reactions. Individual trees mentioned in Trees.stanford.edu may no longer be found at the designated locations either because they have died and been removed or have been removed for building renovation, relandscaping, or other causes. Trees.stanford.edu recommends that you do not eat any foraged plant material. Should you do so—just as in the case of fungi—be both positive of the identification of the plant and fully aware of the preparation requirements and potential dangers.

Araucaria family Birch family Buckthorn family

Citrus family (Citrus Courtyard)

Ebony family

  • Japanese persimmon. Diospyros kaki. We have both the fuyu and hachiya varieties of persimmon.  Fuyu is the firm fruited form eaten like an apple, growing at the Raines complex. The Hachiya type must be eaten soft, growing behind the Bookstore.

Ginkgo family

Heath family

Honeysuckle family

  • Blue elderberry. Sambucus mexicana. Particular caution is required using elderberry. The leaves, bark, buds, and sometimes berries have caused poisonings. Species with red or white berries should be avoided.

Laurel family

Maple family

  • Sugar maple. Acer saccharum. Not grown on campus, nearby in Palo Alto.

Mulberry family

Myrtle family

Oak or Beech family

Olive family

Palm family

Pea family

Pine family

  • Pine nuts. Pinus species. Most pine have edible nuts. Italian stone pine, Pinus pinea, is a common source of pinóli or pignóli.

Pomegranate family

Rose family

Tea family

  • Tea, chai. Camellia sinensis.

Walnut family