Edible Wild Plants Cookbook
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Wild foods from Dirt to Plate. Edible Wild Plants provides what you really need to know to have your own wild food adventures. Whether a beginner or advanced wild food aficionado, Gardner, chef, botanist, nutritionist, scientist, or a dieter with special needs, this book is for you. Author John Kallas gives you unprecedented details, maps, simple explanations, and multiple close-up photograph of every plant covered at every important stage of growth. You learn that a plant is not only edible but when, why, and how it is. He can turn you into a successful, well-fed, and happy forager anywhere in North America. As the first volume of a planned series of books, this one focuses on important, abundant and nutritious wild greens and vegetables. Almost all of them originated in and are native to Europe and are now wide-spread throughout North America. If you can harvest these foods from your local surroundings in a matter of minutes, you are more likely to eat them regularly than if you have to travel to reach more exotic habitats. That is how many of our ancestors ate on a daily basis—from foraged plants growing within a short distance from their kitchens. The following plants are covered in detail from dirt to plate, each illustrated by many beautiful photographs: wild spinach, chickweed, common mallow, purslane, curly dock, broad-leaved dock, sheep sorrel, wood sorrel, field mustard, wintercress, garlic mustard, shepherd's purse, dandelion, cat's ear, sow thistle, and nipplewort. Photographs and varying amounts of information are given for an additional 24 plants whose coverage is found using the index 416 pages, soft cover.