Overview

Foraging has been a part of human history since the dawn of civilization. Our ancestors were primarily hunters and gatherers. With the advent of cultivation and agriculture, foraging slowly started disappearing from our regular lives. Recently, it's been steadily gaining popularity due to the growing awareness of the benefits it offers. It helps reconnect with nature and strengthen that bond, providing a chance to unplug from daily life and enables you to spend time outdoors. You can do all this and enjoy delicious plant-based foods and mushrooms found in the wild! 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 guide is a definitive work on growing, harvesting, and eating wild greens.

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