The quick guide to wild edible plants : : easy to pick, easy to prepare / / Lytton John Musselman and Harold J. Wiggins.
Saved in:
| VerfasserIn: | |
|---|---|
| TeilnehmendeR: | |
| Place / Publishing House: | Baltimore : : The Johns Hopkins University Press,, 2013. |
| Year of Publication: | 2013 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (145 pages) :; color illustrations |
| Notes: | Includes index. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of Contents:
- 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
- Glasswort
- Kudzu
- Stinging nettle
- Black walnut
- Starches
- American lotus
- Arrowhead
- Groundnut
- Nut sedge
- Oak
- Softstem bulrush
- Spring beauty
- Grains and grainoids used like grains
- Cane
- Manna grass
- River oats
- Yellow pond lily
- Flowers
- Black locust
- Cattail
- Orange day lily
- Redbud
- Sweets
- Indian strawberry
- Pawpaw
- Cordials
- Blueberries
- Mushrooms
- Oyster mushroom
- Chicken of the woods
- Puffballs.