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.
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:
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Contents
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ABOUT THE RECIPES
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7 |
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WHY WILD FOODS?
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13 |
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ALYSSUM SWEET ALYSSUM
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14 |
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AMARANTH
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18 |
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ASPARAGUS WILD
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25 |
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BRACKEN
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31 |
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CATTAIL
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37 |
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CHICKWEED
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46 |
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NASTURTIUM
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124 |
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NETTLE
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129 |
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NEW ZEALAND SPINACH
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134 |
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OXALIS SOUR GRASS SHAMROCK WOOD SORREL
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137 |
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PLANTAIN
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141 |
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PRICKLY PEAR CACTUS
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147 |
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PURSLANE
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154 |
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RUSSIAN THISTLE
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158 |
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CHICORY
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56 |
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DANDELION
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61 |
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DOCK CURLY DOCK YELLOW DOCK
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67 |
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EPAZOTE
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73 |
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FENNEL
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76 |
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FILAREE
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81 |
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GLASSWORT
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87 |
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LAMBSQUARTERS
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91 |
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MALLOW
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99 |
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MILKWEED COMMON
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107 |
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MINERS LETTUCE
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114 |
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MUSTARD
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119 |
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SHEPHERDS PURSE
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163 |
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SOW THISTLE
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168 |
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VIOLET
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175 |
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WATERCRESS
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179 |
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WILD LETTUCE
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188 |
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WILD ONION
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191 |
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WILD RADISH
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195 |
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KNOW WHAT YOU CONSUME
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201 |
| 206 | |
| 209 | |
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ABOUT THE AUTHOR
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212 |
Other editions - View all
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Foraging Wild Edible Plants of North America: More Than 150 Delicious ... Christopher Nyerges No preview available - 2016 |
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Foraging Wild Edible Plants of North America: More Than 150 Delicious ... Christopher Nyerges No preview available - 2023 |
Common terms and phrases
1⁄2 teaspoon amaranth apple cider vinegar asparagus avocado bite-size pieces boil bread butter cast-iron skillet cattail cattail shoots cheese chickweed chicory chopped Collect cup lamb’s-quarters cup tender cup watercress cups young dandelion delicious diced dill weed dish epazote fennel fibrous fiddleheads filaree finely diced flavor flour fresh garlic clove garlic powder genera genus contains glasswort hard-boiled eggs herb ingredients Jerusalem artichoke kelp lamb’s-quarters leaves leaf leaves 1 cup let cook mallow mayonnaise milk milkweed miner’s lettuce minutes Mustard family mustard leaves nasturtium nasturtium leaves nettle omelets paprika pear cactus pad PHOTO BY RICK plantain pods potatoes prickly pear cactus purslane radish recipe RICK ADAMS Rinse roots salad bowl salt sauce sauté seasoning SERVES FOUR SERVES THREE SERVESTWO simmer skillet sliced soup sow thistle sow thistle leaves species worldwide spikes sprouts steamed stew tablespoons taste tender stems tomato watercress whole-wheat wild foods wild plants Zealand spinach