There are so many interesting native plants that provide alternatives to our extremely rigid globalized food systems.
Also to note Ilex vomitoria is in the same genus as yerba mate, Ilex paraguariensis.
Also to note Ilex vomitoria is in the same genus as yerba mate, Ilex paraguariensis.
It's in the geranium family Geraniaceae, and is one of the most ancient cultivated plants around. Its use was so common that it has spread from the Mediterranean area where it is native to most every other inhabited place. People ate it and fed it to their animals and it was used as a medicine so they had multiple reasons to carry some with them as they migrated across the landscape.
Redstem Stork's Bill [0]https://www.inaturalist.org/taxa/47687-Erodium-cicutarium
Supposed to taste like a parsley. I ate some yesterday and agree that it is close to parsley with a slightly more sharp flavor if you just eat the leaves and stems. I tried some of the seed pods and that was a no-go. They would need to be cooked to be edible since they are hard and fibrous raw. I haven't tried the root yet.
It's unlikely that I will ever eat my way out of this invasive infestation but I will add some to the salad to see whether my wife notices.
It looks like sancho is the berry produced by the tree. The leaves look similar to our toothache tree or Hercules Club as some call it. I know that the bark here in NAmerica has been used as a local anesthetic for a long time. It produces a tingly, numbing sensation when it becomes wet. I have used the bark to numb gums or throat pain. I never tried the berries.
My tree here died in the last drought. It was a birdshit variety since it was growing along the fence. The seed was dropped by a bird as it rested on the fence and I got a tree as a result! Gotta wait for the next one I guess.
I would bet that the flavor (citrusy, with a numbing effect) is similar among all the species, but varies in strength and pungency. I'm not sure if I would bet that any species is safe to eat, however.
In the US it's known as "Szechuan peppercorn". Preparing it for use requires carefully inspecting a handful for stems and thorns (which can be quite big), pan toasting and crushing/grinding to a coarse powder.
As pointed out in the sister comment, the spice has a mild numbing effect which counters the heat of chilis. Adding a little to hot dishes makes the flavor more complex and enjoyable.
For people who like to cook it's an ingredient worth experimenting with across culinary boundaries.