Foraging for Edible Wild Plants by Gail Harland
A practical and attractive guide to 50 species of delicious varieties of wild plants and weeds, with tips on how to cook and eat them. It covers both common plants, such as nettle, dandelion, chickweed and ground elder, and less common ones, such as brooklime and wintercress. Includes illustrated notes on appearance and habitat; nutritional information; recipe suggestions for jams, cordials, pesto, salads and soups; and tips for non-culinary uses such as dyes from nettles and soap from soapwort. Ideal for gardeners, botanists, cooks and foragers, and anyone who wants to control invasive plants and weeds in eco-friendly ways.
- 192 Pages
- 234mm x 169mm