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Full Description
A recent rise in the popularity of urban farming, farmers' markets, and foraging from nature means more people are looking for information about plants. In The Quick Guide to Wild Edible Plants, botanists Lytton John Musselman and Harold J. Wiggins coach you on how to safely identify, gather, and prepare delicious dishes from readily available plants-and clearly indicate which ones to avoid. More than 200 color illustrations, accompanied by detailed descriptions, will help you recognize edible plants such as nettles, daylilies, river oats, and tearthumbs. For decades, Musselman and Wiggins have taught courses on how to prepare local plants, and their field-to-table recipes require only a few, easily found ingredients. They offer instructions for making garlic powder out of field garlic and turning acorns into flour for Rappahannock Acorn Cakes. To toast your new skill, they even include recipes for cordials. The Quick Guide to Wild Edible Plants is a great gift for the beginning naturalist and the perfect addition to every serious forager's library.
Contents
Acknowledgments
1. Introduction
Wild Plants as Food
Before You Begin
Emergency Food
How to Use This Book
Guidelines for Using the Recipes .
About Flavorings, Sweeteners, and Oils
Beverages
Recipes for Failure
2. Deadly Harvest
Poison Ivy, Poison Oak, Poison Sumac
Poison Hemlock
Mushrooms
3. Nature's Storehouse of Edible Plants
4. Condiments
Sassafras
Field Garlic
5. Aperitifs
Swamp Bay
Red Spruce
6. Greens
Chicory
Curly Dock
Glasswort
Kudzu
Stinging Nettle
Black Walnut
7. Starches
American Lotus
Arrowhead
Groundnut
Nut Sedge
Oaks
Softstem Bulrush
Spring Beauty
8. Grains and Plants Used Like Grains
Cane
Manna Grass
River Oats
Yellow Pond Lily
9. Flowers
Black Locust
Cattails
Orange Day Lily
Redbud
10. Sweets
Indian Strawberry
Pawpaw
11. Cordials
Blueberries
12. Mushrooms
Oyster Mushroom
Chicken of the Woods
Puffballs
Index of Recipes
