Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature's Edibles (Foraging Series)

Edible wild plants are nature’s natural food source, growing along roadsides, sprouting in backyards, and blooming in country fields. North America’s diverse geography overflows with edible plant species. From alyssum to watercress, chicory to purslane, Foraging Wild Plants of North America provides everything you need to know about the most commonly found wild greens with over 200 mouth-watering recipes. Fully revised and updated, this full-color field and feast guide with images to the most common edible wild plants is the ideal companion for hikers, campers, and anyone who enjoys eating the good food of the earth. Look inside to find recipes such as: Stirfry Amaranth Yellow Pollen Pancakes Chickweed Deluxe Nettle Soup Root Coffee Earth Bread Cattail Stew Fennel Crunch Prickly Pear Ice Cream WHY THIS BOOK? AN INTRODUCTION TO WILD PLANTS ABOUT THE RECIPES WHAT TO CARRY WHEN HIKING WHY WILD FOODS? Berries STRAWBERRIES WILD CHERRIES BLACKBERRIES/RASPBERRIES Greens AMARANTH ASPARAGUS, WILD BRACKEN BURDOCK CATTAIL CHICKWEED CHICORY DANDELION DOCK, CURLY DOCK, YELLOW DOCK EPAZOTE FENNEL FILAREE GLASSWORT LAMB’S-QUARTERS MALLOW MILKWEED, COMMON MINER’S LETTUCE MUSTARD NASTURTIUM NETTLE NEW ZEALAND SPINACH OXALIS, SOUR GRASS, SHAMROCK, WOOD SORREL PLANTAIN PRICKLY PEAR CACTUS PURSLANE RUSSIAN THISTLE SHEPHERD’S PURSE SOW THISTLE VIOLET WATERCRESS WILD LETTUCE WILD ONION WILD RADISH Nuts (and Seeds) AMARANTH LAMB’S-QUARTERS WALNUTS ACORNS REFERENCES REMEMBERING EUELL GIBBONS (1911–1975) Nutritional Composition of Wild Foods INDEX RECIPE INDEX ABOUT THE AUTHOR "A full-color field and feast guide with images of the most common edible wild plants, complete with recipes and folklore"-- Provided by publisher A full-color field and feast guide with images to the most common edible wild plants, complete with recipes and folklore