| Description |
1 online resource. |
| Contents |
Part I. Understanding wild foods. Identifying and enjoying wild foods -- What is edible -- When plant parts morph into food -- Foraging tools -- Part II. The plants. Foundation greens: Wild spinach -- Chickweed -- Mallow -- Purslane -- Tart greens: Curly dock -- Sheep sorrel -- Wood sorrel -- Pungent greens: Field mustard -- Wintercress -- Garlic mustard -- Shepherd's purse -- Bitter greens: Dandelion -- Cats ear -- Sow thistle -- Nipplewort -- Part III. The potential of wild foods. Why eat wild foods? -- The nutrition of wild foods -- Oxalates and nitrates -- Agriotrophytology -- Crafting a wild paradise -- Feeding yourself and society. |
| Summary |
Edible wild plants have one or more parts that can be used for food if gathered at the appropriate stage of growth and properly prepared. Edible Wild Plants includes extensive information and recipes on plants from four categories: foundation greens, tart greens, pungent greens and bitter greens. Dr. John Kallas has investigated and taught about edible wild plants since 1970. He founded WildFood Adventures (www.wildfoodadventures.com) in 1993 and is the publisher and editor of Wild FoodAdventurer. He lives in Portland, Oregon. |
| System Details |
Requires Boundless App. |
| Subject |
Nature.
|
|
Wild plants, Edible.
|
|
Cooking (Greens)
|
| Genre |
Electronic books.
|
| ISBN |
9781423616597 |
|
More Resources