Edible Wild Plants
Edible wild plants have one or more parts that can be used for food if gathered at the appropriate stage of growth and properly prepared. Edible Wild Plants includes extensive information and recipes on plants from the four categories.
Foundation greens: wild spinach, chickweed, mallow, purslane; tart greens: curlydock, sheep sorrel, wood sorrel; pungent greens: wild mustard, wintercress, garlic mustard,shepherd’s purse; and bitter greens: dandelion, cat’s ear, sow thistle, nipplewort.
Dr. John Kallas has investigated and taught about edible wild plants since 1970. He founded WildFood Adventures in 1993 and is the publisher and editor of Wild FoodAdventurer. He lives in Portland, Oregon.
The definitive work on growing, harvesting, and eating wild greens.