Paperback; Published 6/18/2010; 416 Pages; ISBN 9781423601500
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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 the four categories:
Foundation greens: wild spinach, chickweed, mallow, purslane; tart greens: curly dock, sheep sorrel, wood sorrel; pungent greens: wild mustard, wintercress, garlic mustard, shepherd purse; and bitter greens: dandelion, cats ear, sow thistle, nipplewort.
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