This cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals—a traditional foodways long practiced by our ancestors but neglected in modern times. The book’s 50 beautiful, instructive botanical illustrations and over 100 enlightening master recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them.
The mouth watering recipes have been developed with flexibility in mind. They taste great when made with cultivated fruits and vegetables too. They also cater to various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Thousands of recipe variations arise from the master recipes.
The easy-to-use reference charts collate the information found throughout the book, helping to locate the harvest and use it tastefully.
230 pages
