Current home:
1.)Raspberries - Summer
2.)Blueberries - Summer
3.)Pine sap (as chewing gum) - always
4.)Wild Rose hips - Summer and Spring
5.)Hmm... Guess I'd better start asking around.

Hometown:
1.)Gooseberries - Summer
2.)Peppermint - Spring
3.)Sarvis Berries - Summer
4.)That white and purple iris looking flower with the potato like root - Summer?
5.)Wild onions - Summer or late Spring?

blackberries- summer
clover- my backyard
dandylion- backyard made hony with it.

I give.. do not know any others by heart and dont want to pretend.dont want to "cheat"

Native! neighborhood Well I think I already hit that one in the last question, but here are 5 different ones.

Ephedra or Mormon Tea. Year Round. Evergreen. makes a medicinal beverage
Yucca Shidigera and Baccata. Year Round. The whole thing needs to be roasted.
quercus Turbinella, Acorns. Late summer.
Cattails, Roots best in the fall. young ones can be eaten whole in the Spring.

Miner's lettuce, available in early spring while it's still wet. Bay Laurel leaves, available year 'round but best in early summer. Blackberries (non-native) in September.

Camellia, spring,
Cork Oak (?)

Blackberries, olives, cherries.

Berries and Cherries in the late spring/Early summer, Olives later summer.

I just look outside at northern california, or go for a drive and see what is out.

Fennel - late spring, spring
Wild Amaranth - summer
Pine Needles (tons of vitamin c) - year round
Wild Greens - winter

Non native but still common
Pommegranites - late summer, early fall
Olives - late summer
Figs - summer
Oranges - early spring

Gooseberries (summer/fall); Rose hips (late summer/fall); wild onions (summer); mint (summer/fall); huckleberries (summer)

Morrell mushrooms are available in burn areas in the late spring. Huckleberries are available late summer in the high country. Service berries late summer along rivers and streams. Camas root mid-summer on the plains--be careful they are camas and not death camas! Wild Jerusalem artichokes in dry areas beginning in late spring. Mullien plant in early spring--eat the leaves and then make tea later in the summer. Sego lily roots late spring, early summer. Go to the library to find more.

Hmmm,
Black berries - Summer
Blue Berries (Huckel Berries) - Summer
Wild Onion - Summer
Ginger Root - spring & summer
Pine Nuts - Late Summer
Honeysuckel - Early Summer

Mustard, spring.

Clover, spring.

Bay laurel, evergreen.

Pine tree - nuts, fall.

Kelp, year round.

Blackberries - summer

South East England.
Wild:
Blackberries, elder berries, hazelnuts, chestnuts in Autumn (sorry Fall).
Farmed:
In this area we farm many different vegetables but the main crops are:
Onions, cabbage (Spring)
Rape, strawberries (Summer)
Wheat, barley, oats (Autumn)
Potatoes (all year)

To Christopher Wanko's point about urbanscapes, you should read Euell Gibbon's Stalking the Wild Asparagus, where he takes up the challenge of foraging for a meal of wild plants in a city. If I am not mistaken I think he does it in New Jersey!

Purslane and plantain are edible weeds that grow almost everywhere.

Chive in the spring, onion in the late summer,
cranberry in the fall, and although not
technically plants the shaggy-mane mushrooms
are super tasty in the late spring wet, and
the apples and cherries are nice in the autumn.

Petersen and Audubon guides are my primary
references for botany, zoology and micology
of the local area.

For temperate climates, see Plants For a Future http://pfaf.org/

It also points to plants with other uses, which would be a nice expansion of your question.

If anyone knows of similar sites for other climates/regions, post 'em!

blackberries in very early spring, followed by mulberries, followed by cactus, then echinacea, ifollowed by mustang grapes in July.

Method? Keep your eyes peeled, and your taste buds at the ready. Or almanac. Or ask the local farmer's market. Or subscribe to the local famer's newspaper.

But always remember, if you don't know what it is, the answer is "poisonberry."

And stay away from the mushrooms unless you've been trained. I happen to know how the poisonous ones look— but I wasn't told if they're the ONLY poisonous ones. And please, please, please, learn how to recognize oleander, which is very pretty... because it's not only poisonous to eat, but poisonous to roast food on, and poisonous to burn. (They use it for landscaping but don't worry too much because it tastes horrible, so accidental poisonings are rare.)

BAckwoods Home magazine
http://www.backwoodshome.com/

I have no idea.

1. Local garden centrte
2. Museum
3. Local gardeners
4. Local greenies
5. local gourmets and theri websites
6. Bookshops and library

What an unfair question for an urban inhabitant. Dandelions are probably the last remaining edible plants I can easily discern, but I've found wild onions, milkweed, thistle. Also, fruit trees like apple trees abounded for awhile. Occasional old cherry trees still yield some fruit. Blackberries of course. This is all in and around Paterson; Bayonne is almost completely paved over now so good luck finding anything remotely edible out of the ground there.