Plant Identification and Foraging

This is a new edition of a classic book -- fully updated with the latest nutritional research, as well as beautiful new plates and descriptions of many exotic edible plants that have only recently found their way into our markets and onto our kitchen tables -- it is a must-have for anyone who loves good food, cooking, and gardening.

More than 370 edible wild plants, plus 37 poisonous lookalikes, are described here, with 400 drawings and 78 color photographs showing precisely how to recognize each species. Also included are habitat descriptions, lists of plants by season, and preparation instructions for 22 different food uses.

Identifies all major edible and inedible wild berries of North America and describes the habitat and appearance of the plants on which they grow.

Kay Young offers full, easy-to-follow directions for identifying, gathering, and preparing some four dozen edible wild plants of the Great Plains. And since most of the plants occur elsewhere as well, residents of other regions will find much of interest here. nbsp; 'This is not a survival book," writes the author; "only those plants whose flavor and availability warrant the time and effort to collect or grow them are included."

Wild fruits, wild greens, wild nuts, wild beverages, wild roots & tubers... how to prepare and serve them. This practical guide to North American edible plants explains where to find them, when and how to gather them, and how to prepare them. Detailed drawings and descriptions allow for accurate identification of each plant discussed. More than 500 recipes are included, ranging from common to exotic dishes using plant seeds, flowers, fruits, leaves, stems, and roots.

Through gorgeous photographs, playful, but authoritative text, and ground-breaking design he gives you the knowledge and confidence to finally begin eating and enjoying edible wild plants. Edible Wild Plants divides plants into four flavor categories -- foundation, tart, pungent, and bitter. Categorizing by flavor helps readers use these greens in pleasing and predictable ways. According to the author, combining elements from these different categories makes the best salads.

Erika Gaertner has spent 25 years collecting and testing the foodstuffs and recipes found in Reap Without Sowing, an exploration of Mother Nature's supermarket". A respected botanist, the author shares her expert knowledge of "country dining" in this easy-to-use guide.