Foraging for wild food - self suff
Learn how to harvest a bounty of wild edible foods with this comprehensive introduction to foraging!
- Edible wild plants
- Popular wayside kitchen herbs
- Wild fruits
- Wild nuts
- Mushrooms, truffles, and other edible fungi
- Seaweeds
- Shellfish
Foraging for wild food is growing more and more popular as people become increasingly interested in eating not only organic food, but also local fresh food uncontaminated by chemicals—free!
You'd be surprised at the bounty of wild foods you can find practically on your doorstep: Some native plants, some escapees from ancient gardens, and all delicious.
Most of these foods are within easy reach—however, you've got to know what you're looking for, where to go, and when. Enter Self-Sufficiency: Foraging for Wild Foods!
Arranged in a directory of categories divided into wild plants, herbs, fruits, nuts, mushrooms, seaweeds and shellfish, this book has all the information you need to help you identify a wholesome and natural food store right outside your back door. Alongside clear illustrations, you'll also find hints on how to gather, store, prepare and eat your foraged bounty, plus advice on seasonality.
Author David Squire has a lifetime's experience with plants. He studied botany and gardening at Hertfordshire College of Horticulture and at the Royal Horticultural Society's garden at Wisley, Surrey. Throughout his gardening and journalistic career, David has written more than 80 books on plants and gardening. He also has a passionate interest in the uses of native plants, whether for eating and survival, or for their historical roles in medicine, folklore and customs.
