How to Forage for Wild Foods Without Dying : An Absolute Beginner's Guide to Identifying 40 Edible Wild Plants
Overview
This on-the-go guide is perfect for new foragers eager to learn about the edible plants they're most likely to find, no matter what region they're in, and provides photos and easy-to-follow identification and use guidelines for the 40 most common--and most delicious--wild plants.
How to Forage for Wild Foods without Dying is a book for anyone who likes to go on nature walks and would like to learn about the edible plants they're most likely to come across--no matter what region they're in. Author Ellen Zachos shares her considerable expertise, acquired over decades of foraging in every part of North America. She offers clear, concise descriptions of edible wild plants, in addition to any potential lookalikes, as well as critical information about proper harvesting, processing, and cooking. Zachos has curated the plant selection to include only the 40 most common, most delicious edible plants, ranging from black walnuts and juniper berries to elderflowers, burdock, fiddlehead ferns, lambsquarter, wild garlic, sunchokes, and many more. With Zachos's expert advice and easy-to-follow guidelines, readers will be confident in identifying which plants they can safely eat and which ones they should definitely avoid. Easy instructions for preparation and eating for maximum enjoyment are included.Customers Also Bought
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Details
- ISBN-13: 9781635866131
- ISBN-10: 1635866138
- Publisher: Storey Publishing
- Publish Date: October 2023
- Dimensions: 6.9 x 5.5 x 0.5 inches
- Shipping Weight: 0.75 pounds
- Page Count: 256
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Foraging may be hot right now, but let’s be honest: It’s also intimidating, even in one’s own backyard. Ellen Zachos’ How to Forage for Wild Foods Without Dying keeps things simple, focusing on 35 common plants that grow everywhere and won’t send you to the emergency room, pinky swear. Take dandelions—yes, those yellow flowers you’ve known since you were a kid. The leaves, flower buds and roots are all edible. Oxeye daisies? The leaves are your best bet. I had no idea milkweed pods were edible until now (they must be immature, and they must be cooked), and the same goes for magnolia buds and young cattail shoots, which apparently taste like cucumber. Foraging feels like one of those hobbies that could easily take over your whole life and you wouldn’t be mad about it; Zachos’ guide is a wonderful enabler.
Foraging may be hot right now, but let’s be honest: It’s also intimidating, even in one’s own backyard. Ellen Zachos’ How to Forage for Wild Foods Without Dying keeps things simple, focusing on 35 common plants that grow everywhere and won’t send you to the emergency room, pinky swear. Take dandelions—yes, those yellow flowers you’ve known since you were a kid. The leaves, flower buds and roots are all edible. Oxeye daisies? The leaves are your best bet. I had no idea milkweed pods were edible until now (they must be immature, and they must be cooked), and the same goes for magnolia buds and young cattail shoots, which apparently taste like cucumber. Foraging feels like one of those hobbies that could easily take over your whole life and you wouldn’t be mad about it; Zachos’ guide is a wonderful enabler.