California’s native sages carry a long history of relationship — with land, with pollinators, and with people. When gently folded into shortbread, their aromatic oils create a cookie that feels both familiar and quietly surprising.

This recipe highlights Hummingbird sage (Salvia spathacea), known for its softer, sweeter notes, though other native sages may be used with care. The result is a not-too-sweet cookie that pairs beautifully with tea and an unhurried afternoon.

Wild black mustard (Brassica nigra) is one of those generous plants that thrives wherever it’s given space. When prepared simply, its peppery greens transform into something crisp, savory, and deeply satisfying, a reminder that nourishment doesn’t need to be complicated.

This preparation honors the plant in its most elemental form: Gathered with care, cooked briefly, and enjoyed with attention.

Acorns have nourished people for thousands of years. When carefully gathered, processed, and prepared, they offer a rich, grounding flavor that connects us to place, season, and tradition.

These simple acorn cookies are a reminder that food can be both sustenance and story, something made slowly, intentionally, and with gratitude. A forest-grown treat for slowing down and savoring.