Edible wild plants have one or more parts that can be used for food if gathered at the appropriate stage of growth and properly prepared. Edible Wild Plants includes extensive information and recipes on plants from the four categories.
Foundation greens: wild spinach, chickweed, mallow, purslane; tart greens: curlydock, sheep sorrel, wood sorrel; pungent greens: wild mustard, wintercress, garlic mustard,shepherd's purse; and bitter greens: dandelion, cat's ear, sow thistle, nipplewort.
This book will be a great guide to you.

Kategori: Bøger (usorteret)