Foraging Wild Edible Plants of North America: More Than 150 Delicious Recipes Using Nature’’s Edibles

Edible wild plants are nature’s natural food source, growing along roadsides, sprouting in backyards, and blooming in country fields. North America’s diverse geography overflows with edible plant species. From alyssum to watercress, chicory to purslane, Foraging Wild Plants of North America provides everything you need to know about the most commonly found wild greens with over 200 mouth-watering recipes.

Fully revised and updated, this full-color field and feast guide with images to the most common edible wild plants is the ideal companion for hikers, campers, and anyone who enjoys eating the good food of the earth.

Look inside to find recipes such as:

• Stirfry Amaranth
• Yellow Pollen Pancakes
• Chickweed Deluxe
• Nettle Soup
• Root Coffee
• Earth Bread
• Cattail Stew
• Fennel Crunch
• Prickly Pear Ice Cream

Christopher Nyerges, co-founder of the School of Self-reliance, has led wild food walks for thousands of students since 1974. He has authored 10 books on wild foods, survival, and self-reliance, and thousands of newspaper and magazine articles. He continues to teach where he lives in Los Angeles County, California.