Download The Everything Guide to Foraging: Identifying, Harvesting, and Cooking Nature’s Wild Fruits and Vegetables PDF

TitleThe Everything Guide to Foraging: Identifying, Harvesting, and Cooking Nature’s Wild Fruits and Vegetables
File Size1.8 MB
Total Pages435
Table of Contents
                            Title Page
Dedication
Copyright
Contents
Acknowledgments
Top 10 Reasons to Forage
Introduction
01 The Way of the Forager
	Sustainable Foraging
	Getting Acquainted with Plants
	Foraging Grounds
	Private Property
	What Do You Take to the Field?
	Foraging Tips
	Safety Precautions
02 Connecting with Plants
	Becoming Aware
	Plants and People Relationships
	Foraging with Children
	Follow the Cycles
	Plant Features
	Plant Journal
03 Becoming Plant Wise
	Rare and Endangered Species
	Plant Names
	Food as Medicine
	Allergies
	Pesticide Use
	Wild Food Myths
04 Poisonous Plants
	History of Usage
	Categories of Poisonous Plant Effects
	Ways to Avoid Plant Poisoning
	Emergency Action
	Poisonous Plants to Know
	Poisonous Mushrooms
05 Plant Families
	Wild Greens
	Edible Flowers, Roots, and Vegetables
	Spring and Summer Fruits
	Fall Fruits
	Winter Fruits
	Seasonings
	Tea Families
	Nuts
	Seeds
	Water Plants
06 Where the Wild Things Grow
	Your Big Backyard
	Sun Lovers
	Woodlands
	Mountain Forests
	Wetlands
	Seaside Foraging
	Deserts
07 Invasive Aliens
	Autumn and Russian Olive
	Garlic Mustard, the Gourmet Green
	Japanese Honeysuckle
	Japanese Knotweed
	Kudzu—The Weed That Ate the South
	Multiflora Rose
	Phragmites, Reed Gone Wild
	Garden Weeds
08 Spring Emergents
	Backyard Greens
	Roots and Shoots
	Edible Buds and Flowers
	Spring Teas and Beverages
	Early Berries
09 Summer’s Harvest
	Summer Sweets
	Summer Wildflowers
	Luscious Legumes
	Summer Greens
	Summer Teas
10 Fall Foraging
	Hips, Haws, and Mini Apples
	Berries and Berry-like Fruits
	Wild Grapes
	Viburnums
	Roots
	Seeds and Grains
	Nut Knowledge
11 Winter Foraging
	Winter Berries
	Winter Greens
	Lichens
	Roots
	Tree Parts
12 Growing Wild
	Weeds from Seeds
	Succession
	Seed Savvy
	The Forager’s Garden
	Creating a Wetland Community
	Forest Gardening
13 Into the Forager’s Kitchen
	Gadgets and Utensils
	Stocking the Pantry
	Wild Substitutes
	Salt Plants
	From the Field to the Table
	Wild Food Nutrition
14 Storing Wild Plants
	Dehydration
	Root Storage
	Freezing
	Canning
	Preserves
	Fermentation
15 Beverages
16 Appetizers, Salads, Sauces,and Spreads
17 Soups and Vegetable Dishes
18 Green Cuisine
19 Breads
20 Desserts
APPENDIX A
APPENDIX B
Index
                        

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