The forager's harvest A guide to identifying, harvesting, and preparing edible wild plants
Book - 2006
Saved in:
- Subjects
- Published
-
Ogema, WI :
Forager's Harvest
c2006.
- Language
- English
- Main Author
- Physical Description
- vii, 360 p. : ill. (chiefly col.) ; 23 cm
- Bibliography
- Includes bibliographical references (p. 343-345) and index.
- ISBN
- 9780976626602
- Introduction
- The Meaning of Wild Food
- The Purpose and Organization of this Book
- The History of Foraging and Wild Food Literature
- Getting Started With Edible Wild Plants
- Why Forage?
- Conservation
- Where to Forage
- Cooking With Wild Food
- Plant Identification and Foraging Safety
- Harvest and Preparation Methods for Wild Plant Foods
- Greens
- Shoots and Stalks
- Underground Vegetables
- Fruits and Berries
- Seeds and Grains
- Nuts
- Storing Wild Foods
- Freezing
- Canning
- Drying
- Cold storage
- Timing the Wild Harvest
- Calendar
- Plant Accounts
- Ostrich Fern
- Cattail
- Wapato, Arrowhead
- Wild Rice
- Wild Leek, Ramp
- Smilax, Carrion Flower
- Butternut
- Siberian Elm
- Stinging Nettle
- Wood Nettle
- Sheep Sorrel
- Goosefoot, Lamb's Quarters
- Spring Beauty
- Marsh Marigold, Cowslip
- Swamp Saxifrage
- Serviceberry, Juneberry, Saskatoon
- Chokecherry
- Pin Cherry
- Ground Bean, Hog Peanut
- Hopniss, Groundnut
- Black Locust
- Sumac
- Wild Grape
- Basswood, Linden
- Evening Primrose
- Parsnip
- Common Milkweed
- Virginia Waterleaf
- Nannyberry, Wild Raisin, Black Haw
- Highbush Cranberry
- Burdock
- Thistle
- References and Recommended Reading
- Bibliography
- Glossary
- Index