Wild edibles are everywhere: forests, shelterbelts, parks, urban areas and even your own back yard. This book details how to find and prepare over 75 delicious wild foods that can be safely and sustainably harvested in the Upper Midwest.
A special Top Ten chapter features ten wild edibles that are abundant as well easy for beginners—ramps, fiddlehead ferns, cattails, blueberries, hickory nuts, morel mushrooms and more. The book goes on to cover familiar wild foods such as nettles, hazelnuts, pawpaws and a host of berries including blackberries, strawberries and raspberries, as well as less familiar—but equally delicious—wild foods such as hen of the woods mushrooms, sheep sorrel, maypops, Jerusalem artichokes and nannyberries. The book also includes the basics of safe and sustainable harvesting, as well as information on habitat types and seasons for foraging.
This big, beautiful book features:
Full-color photos throughout to help you identify the right plant
Hundreds of tested—and delicious—recipes to make the most of your wild harvest
Includes complete, comprehensive index and bibliography