Edible Wild Plants and Herbs
Available in Stock
Our countryside and coasts provide an astonishing array of edible plants and fungi. With colour paintings from a botanical artist at Kew Gardens, this updated edition of a foraging guide originally published in 1980 identifies 100 plants, from Chanterelle to Ramsons (Wild Garlic) and Fennel to Rock Samphire. It provides practical information on where and when each species can be found, recounts any associated folklore and offers 400 recipes for soups, sauces, salads, pickles, jams, teas and infusions.