Edible Wild Plants
Product Description
Edible Wild Plants
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 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.
Technical Specifications
You might also like
Backyard Foraging: 65 Familiar Plants You Didn't Know You Could Eat
Edible Wild Plants for Beginners: The Essential Edible Plants and Recipes to Get Started
The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild
Wild Edibles Photo Field Guide: For use with “The Prepper’s Guide to Harvesting Wild Foods"
Bushcraft 101: A Field Guide to the Art of Wilderness Survival
Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries (Regional Foraging Series)
SAS Survival Handbook, Third Edition: The Ultimate Guide to Surviving Anywhere
Identifying & Harvesting Edible and Medicinal Plants (And Not So Wild Places)
Outdoor Life: Hunting & Gathering Survival Manual: 221 Primitive & Wilderness Survival Skills
Advanced Bushcraft: An Expert Field Guide to the Art of Wilderness Survival