Edible Wild Plants, Mushrooms, Fruits and Nuts

An illustrated field guide to the most common edible wild plants, complete with recipes and folklore

Edible wild plants, mushrooms, fruits, and nuts grow along roadsides, amid country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and free for the taking. But to enjoy them, one must know when to harvest and how to recognize, prepare, and eat them.

The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts provides everything one needs to know about the most commonly found wild foods—going beyond a field guide's basic description to provide folklore and mouth-watering recipes for each entry, such as wild asparagus pizza, fiddlehead soup, blackberry mousse, and elderberry pie. This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth. With it in hand, nature lovers will never take another hike without casting their eyes about with dinner in mind.

About the author:

Katie Letcher Lyle is the author of nearly twenty books, including poetry, novels, historical non-fiction, local history, and nature/cooking books; and many articles. She has published in Shenandoah, Virginia Quarterly Review, Viva, Americana, Blue Ridge Country, The Virginia Sportsman, Streetlight,and other magazines. She is the Spoonbread Queen of America, and holds the record for "My Turn" in Newsweek (3). She was food columnist for seven years for the Roanoke Times. She is active as a board member and volunteer with Rockbridge Area Hospice, and has two grown children.


Credit to Common Ground Distributors, comground.com for above narrative.

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