Here's my list of plants from coastal NorCal.
Blackberry- both native and invasive. Personally I prefer the flavor of the invasive kind.
Raspberry - our local Whitebark Raspberry can be difficult to find, but is my favorite kind.
Salmonberry - edible but I'm not impressed. Bland, sourish, and has a bitter aftertaste.
Strawberries - we have 2 kinds, the Woodland Strawberry and the Beach Strawberry. Extremely different flavors and texture but both are very good. My dad created a hybrid between Beach Strawberry and one of his garden strawberries years ago, and it remains one of the best varieties I've tasted. This year I've been collecting a few wild plants with an eye to making more hybrids.
Blue Elderberry - I collect both flowers and berries for cooking with, and make elderberry syrup for medicinal purposes
Salal - tasty with a hint of pine. Hard to find berries in quantity and when I do they're usually full of worms.
Evergreen Huckleberry (Vaccinium ovatum) - absolutely superb, but limited to the coastal fog belt area and doesn't tolerate inland heat. My favorite patches are struggling and dying with the unusually hot and dry weather the past few years.
Red Huckleberry - sour, but delicious. Makes a great substitute for lemon in lemon meringue pie. Same habitat issues as above.
Manzanita - tasty for snacking on on hikes, but I haven't found anything I really like to use them for in bulk.
Madrone - same as manzanita, though I have heard of some people using them to make jam.
Thimbleberry - one of my absolute favorites, but turns to mush the instant you pick it. Great for jam, pies, and we use it to infuse balsamic vinegar for salad dressing.
Osoberry - tastes rather disgusting as far as I'm concerned, but was a food resource for local native tribes.
Juneberry / Saskatoon - native ones have rather sparse fruit, but good. I believe there are some decent cultivars now with better fruit production
Pacific plum - have not tried, but supposedly quite good.
Roses - fruit quality varies a lot between individual plants, but some are tasty
Grapes - true native ones aren't really worth bothering with. We do have lots of patches of escaped Concord grapes that are quite good though.
Acorns - locally the Valley Oak seems to have the best tasting ones.
California Bay - technically edible. Some people claim to enjoy them. Roasting the nuts improves them somewhat.
Gray Pine - nice large nuts and very productive in better years
Hazelnut - wild ones seldom set fruit, but tasty when they do
Roots / Bulbs
Triteleia - haven't tried, but hear it's very good.
Shooting Star - tried raw and was not impressed, but apparently you're supposed to roast them first.
Cattail - root as well as pollen and young shoots. Roots are hard to collect, but bread made from them was quite good. Shoots are bland but OK. Pollen can be used to substitute for part of the flour in baked goods, quite nice.
Dock - early spring leaves are nice, later on they get bitter
I'll add to the lst as I think of more.