Foraging for wild food is growing more and more popular as people become increasingly interested in eating not only organic but also local fresh food - for free. You'd be surprised at the bounty of wild food you can find practically on your doorstep: some native plants, some escapes from ancient gardens and all delicious. Most of these foods are within easy reach - however, you've got to know what you're looking for and where to go and when. Arranged in a directory of categories divided into wild plants, herbs, fruits, nuts, mushrooms, seaweeds and shellfish, this book has all of the information you need alongside clear illustrations to help you identify a wholesome and natural food store, all for free. Hints on how to prepare and eat your foraged bounty are also included, along with advice on seasonality.
Arranged as a directory of categories - wild plants, herbs, fruits, nuts, mushrooms, seaweeds and shellfish - this book provides guidance on identifying a wholesome and natural food store, all for free.
This book offers: Getting Started with Edible Wild Plants Foraging Plants in Summer Foraging Plants in winter Foraging Plants in Spring Foraging Plants in Autumn Tips to Store Foraged Food Download your E book "Foraging: Top 20 Seasonal ...
This book offers: Getting Started with Edible Wild Plants Foraging Plants in Summer Foraging Plants in winter Foraging Plants in Spring Foraging Plants in Autumn Tips to Store Foraged Food Download your E book "Foraging: 20 Seasonal Wild ...
Stinging nettles (Urtica dioica) was one of the first plants we sought. A goodsized patch was in the ... The first harvest of nettles was modest, filling only the bottom of a small basket. ... All that was left was the bare branches.
Way to go, Sergei.” —John Mackey, CEO of Whole Foods Market In this field guide to foraging wild edible plants, Sergei Boutenko explores the health benefits of wild-harvested food, explains how to safely identify trailside weeds, herbs, ...
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This directory of herbs and spices provides all the information to help you grow a selection of these flavor-enhancing foods.
This bunch of purslane leafy-stem tips were placed in the leftover juice of store-bought pickles and then put in the fridge for a few days. Due to a short soaking time, these purslane pickles were understandably weak in flavor and quite ...
'I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have.
The book shows the reader 'Where, How and When' to find the best edible berries, leaves, flowers, mushrooms, seaweed, shellfish and snails, with clear and full instructions on what is safe to eat.