Foraging Wild Edible Plants of North America Book 212 Pages
by Christopher Nyerges
More than 150 Delicious Recipes Using Nature's Edibles
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 purlane, Foraging Wild Edible Plants of North America provides everything you need to know about the most commonly found wild greens with over 150 mouthwatering recipes.
This full-color field-and-feast guide with images of 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 in side to find recipes such as:
Stir-Fry Amaranth
Yellow Pollen Pancakes
Chickweed Royale
Nettle Soup
Root Coffee
Earth Bread
Cattail Stew
Fennel Crunch
Prickly Pear Ice Cream
Christopher Nyerges, Cofounder of the School of Self-reliance, has led wild food walks for thousands of students since 1974. He has authored ten books on wild foods, survival, and self-reliance, and thousands of newspaper and magazine articles.
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