Physical Description:vii, 133 pages : color illustrations ; 23 cm print
Publisher:Baltimore : The Johns Hopkins University Press, 2013.
Content descriptions
General Note:
Includes index.
Formatted Contents Note:
Wild plants as food -- Before you begin -- Emergency food -- How to use this book -- Guidelines for using the recipes -- About flavorings, sweeteners, and oils -- Beverages -- Recipes for failure -- Deadly harvest: plants you should avoid. Poison ivy, poison oak, poison sumac -- Poison hemlock -- Mushrooms -- Nature's storehouse of edible plants -- Condiments. Sassafras -- Field garlic -- Aperitifs. Swamp bay -- Red spruce -- Greens. Chicory -- Curly dock -- Glassworts -- Kudzu -- Stinging nettle -- Black walnut -- Starches. American lotus -- Arrowhead -- Groundnut -- Nut sedge -- Oak -- Softstem bulrush -- Spring beauty -- Grains and plants used like grains. Cane -- Manna grass -- River oats -- Yellow pond lily -- Flowers. Black locust -- Cattails -- Orange day lily -- Redbud -- Sweets. Indian strawberry -- Pawpaw -- Cordials. Blueberries -- Mushrooms. Oyster mushroom -- Chicken of the woods -- Puffballs.
Book
