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Beyond the confines of our well-tended vegetable gardens, there is a wide variety of fresh foods growing in our yards, neighborhoods, or local woods. All that’s needed to take advantage of this wild bounty is a little knowledge and a sense of adventure. In Edible Wild Plants, wild foods expert John Kallas covers easy-to-identify plants commonly found across North America. The extensive information on each plant includes a full pictorial guide, recipes, and more.
This volume covers four types of wild greens:
Foundation Greens: wild spinach, chickweed, mallow, and purslane
Tart Greens: curlydock, sheep sorrel, and wood sorrel
Pungent Greens: wild mustard, wintercress, garlic mustard, and shepherd’s purse
Bitter Greens: dandelion, cat’s ear, sow thistle, and nipplewort
