Wild in the Kitchen

Wild edibles are everywhere-in the woods, along sidewalks an even in the back yard. These truly natural foods are nutritious, taste much better than their plastic-wrapped domestic counterparts, and best of all, they are free!

This delightful cookbook contains over 75 delectable recipes along with guidelines to help you find, pick, and prepare all types of wild plants. Soon you will be making cakes and pies from hawthorns and ground cherries; soups made with fiddlehead ferns or wild leeks; and salads of milkweed, dandelion, day lilies or lamb's quarters.

Autorentext

By Ronna Mogelon

Inhalt

Acknowledgments
Introduction
About Wild Edibles
About the Ingredients
Tips on Preserving and Canning

1. Berries
2. Flowers
3. Fruits
4. Greens
5. Mushrooms
6. Roots
   Latin Names
   Recommended Reading
   Index