Rather than cover hundreds of plants in abbreviated accounts like the typical field guide, the author has chosen a smaller selection of species to discuss in exhaustive detail, including only those plants he has eaten fifty times or more. This book contains as many as ten high-quality color photographs of each plant. These have been selected to facilitate identification and depict the plant parts at exactly the stage of growth in which they should be harvested. The accompanying text is accurate and thorough, giving readers of any experience level the confidence to harvest wild plants for food. Botanically, the text is accurate, yet it remains accessible to the layperson by using technical terms only when necessary. This book has many unique features that will appeal to naturalists, hikers, campers, survivalists, homesteaders, gardeners, chefs, Native Americans, and whole food enthusiasts. It contains a calendar of harvest times for wild produce, a step-by-step protocol for positive identification, an illustrated glossary tailored to the needs of foragers, a recommended reading list, plus special sections on conservation, safety, nutrition, harvest techniques, preparation methods, and storage. While this is not a regional guide, it will prove most useful to readers in the eastern US and Canada, the Rocky Mountains, and the Pacific Northwest.
Incredible Wild Edibles is an invitation to enjoy the best food on Earth. This guide provides complete information on 36 traditional fruits, nuts, herbs, and vegetables that have nearly disappeared from our modern diets. Rediscover these wholesome, super-nutritious, gourmet foods for free! In a humorous but authoritative style, the author tells how to identify these plants with confidence, where and when to find them, what parts to use, and how to prepare them for the table. He gives practical advice on harvesting and discusses safe and responsible foraging practices. Contains index, bibliography, glossary, range maps, foraging calendar, and more than 350 color photos. For all experience levels, from novice to expert.
Author: John Kallas
Publisher: Gibbs Smith
Release Date: 2010-06-01
Edible wild plants have one or more parts that can be used for food if gathered at the appropriate stage of growth and properly prepared. Edible Wild Plants includes extensive information and recipes on plants from the four categories. Foundation greens: wild spinach, chickweed, mallow, purslane; tart greens: curlydock, sheep sorrel, wood sorrel; pungent greens: wild mustard, wintercress, garlic mustard,shepherd’s purse; and bitter greens: dandelion, cat’s ear, sow thistle, nipplewort. Dr. John Kallas has investigated and taught about edible wild plants since 1970. He founded WildFood Adventures (www.wildfoodadventures.com) in 1993 and is the publisher and editor of Wild FoodAdventurer. He lives in Portland, Oregon. The definitive work on growing, harvesting, and eating wild greens.
Purchasing vegetables and leafy greens can become rather pricy. Moreover store-bought greens often contain unhealthy pesticides and chemicals that can be harmful to your health. Foraging for wild plants is a cost effective and healthy alternative. Harvested wild plants are cheaper, and much healthier with a significantly higher nutritional value than what you typically purchase in grocery stores contain. On top of that, harvesting your own plants will force you to get out, exercise, and explore the great outdoors, which is an excellent way to stay fit and spend time with your family. Written with novice foragers in mind, Adventures in Edible Plant Foraging, serves as a simplified guide to edible plants that can be found throughout North America, and includes a glossary of botanical terms. This all encompassing guide will teach you how to prepare for your first foray into foraging—what to bring and what to watch out for—and show you how to identify various edible wild plants native to your own backyard, the forest, fields and the sandy shores along lakes and beaches. With over 90 full color photographs and 20 recipes for soups, salads, muffins, desserts, and more, this book is a must have for anyone looking to save money and begin their first expedition into foraging.
First-ever revision of a classic guidebook. Essential information on each plant's characteristics, distribution, and edibility as well as updated taxonomy and 18 new species. How to find, prepare, and eat plants growing in the wild.
Discover the edible riches your backyard, local parks, woods, and even roadside! In The Joy of Foraging, Gary Lincoff shows you how to find fiddlehead ferns, rose hips, beach plums, bee balm, and more, whether you are foraging in the urban jungle or the wild, wild woods. You will also learn about fellow foragers—experts, folk healers, hobbyists, or novices like you—who collect wild things and are learning new things to do with them every day. Along with a world of edible wild plants—wherever you live, any season, any climate—you’ll find essential tips on where to look for native plants, and how to know without a doubt the difference between edibles and toxic look-alikes. There are even ideas and recipes for preparing and preserving the wild harvest year-round—all with full-color photography. Let Gary take you on the ultimate tour of our edible wild kingdom!
From beach peas to serviceberries, hen of the woods to Indian cucumber, ostrich ferns to sea rocket, this guide uncovers the edible wild foods and healthful herbs of New York. Helpfully organized by environmental zone, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes.
A recent rise in the popularity of urban farming, farmers’ markets, and foraging from nature means more people are looking for information about plants. In The Quick Guide to Wild Edible Plants, botanists Lytton John Musselman and Harold J. Wiggins coach you on how to safely identify, gather, and prepare delicious dishes from readily available plants—and clearly indicate which ones to avoid. More than 200 color illustrations, accompanied by detailed descriptions, will help you recognize edible plants such as nettles, daylilies, river oats, and tearthumbs. For decades, Musselman and Wiggins have taught courses on how to prepare local plants, and their field-to-table recipes require only a few, easily found ingredients. They offer instructions for making garlic powder out of field garlic and turning acorns into flour for Rappahannock Acorn Cakes. To toast your new skill, they even include recipes for cordials. The Quick Guide to Wild Edible Plants is a great gift for the beginning naturalist and the perfect addition to every serious forager’s library. "The book is witty and full of commonsense. It is a jolly good read for anyone."—Portland Book Review "Dr. Musselman is a passionate botanist. Walking among plant life makes him very happy, which means he is happy most of the time, except when riding in a car stuck in a long tunnel. He will stop people on the street to tell them some great news from the plant world."—Garrison Keillor "Whether this is your passion or merely something you might be interested in learning about, check out The Quick Guide to Wild Edible Plants... Should I ever get a craving for stinging nettle omelet or black locust fritters, I will know exactly which wild edible plant book to look in."—The Aiken Standard "Drawing from a lifetime of foraging experience, Musselman and Wiggins expand the reader's food gathering repertoire with simple recipes and a fascinating assortment of plants largely overlooked by the wild food literature."—Samuel Thayer, author of The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
Foraged delicacies have become the latest foodie obsession. Wild edibles collected by professional foragers are proliferating on the plates of top-tier restaurants because they offer novel and ultra-fresh sensations for the tongue, and they frequently taste more flavorful than farmed foods. For people seeking new food experiences and wanting to forage for themselves, Idiot's Guides: Foraging shows how to find wild edibles and when and how to harvest them. Includes 30+ tasty recipes that describe how to prepare these wild foods. * Includes common plants all across North America * Covers positive plant identification * Multiple large, full-color photos identify each plant (including the mature plant, how it looks at various stages of growth, and how it looks at the right stage of growth for harvesting) * Each entry gives facts on the plant's habitat, physical properties, which parts are edible, harvesting sustainability, preparation, storage, and poisonous look-alikes * More than 30 delicious recipes * Includes range maps and charts that list plants by habitat and by season