Edible wild plants are nature’s natural food source, growing
along roadsides, sprouting in backyards, and blooming in country
fields. North America’s diverse geography overflows with edible
plant species. From alyssum to watercress, chicory to purslane,
Foraging Wild Plants of North America provides everything you need
to know about the most commonly found wild greens with over 200
mouth-watering recipes. Fully revised and updated, this full-color
field and feast guide with images to the most common edible wild
plants is the ideal companion for hikers, campers, and anyone who
enjoys eating the good food of the earth. Look inside to find
recipes such as: Stirfry Amaranth Yellow Pollen Pancakes Chickweed
Deluxe Nettle Soup Root Coffee Earth Bread Cattail Stew Fennel
Crunch Prickly Pear Ice Cream
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