The forager's harvest A guide to identifying, harvesting, and preparing edible wild plants

Samuel Thayer

Book - 2006

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Subjects
Published
Ogema, WI : Forager's Harvest c2006.
Language
English
Main Author
Samuel Thayer (-)
Physical Description
vii, 360 p. : ill. (chiefly col.) ; 23 cm
Bibliography
Includes bibliographical references (p. 343-345) and index.
ISBN
9780976626602
  • Introduction
  • The Meaning of Wild Food
  • The Purpose and Organization of this Book
  • The History of Foraging and Wild Food Literature
  • Getting Started With Edible Wild Plants
  • Why Forage?
  • Conservation
  • Where to Forage
  • Cooking With Wild Food
  • Plant Identification and Foraging Safety
  • Harvest and Preparation Methods for Wild Plant Foods
  • Greens
  • Shoots and Stalks
  • Underground Vegetables
  • Fruits and Berries
  • Seeds and Grains
  • Nuts
  • Storing Wild Foods
  • Freezing
  • Canning
  • Drying
  • Cold storage
  • Timing the Wild Harvest
  • Calendar
  • Plant Accounts
  • Ostrich Fern
  • Cattail
  • Wapato, Arrowhead
  • Wild Rice
  • Wild Leek, Ramp
  • Smilax, Carrion Flower
  • Butternut
  • Siberian Elm
  • Stinging Nettle
  • Wood Nettle
  • Sheep Sorrel
  • Goosefoot, Lamb's Quarters
  • Spring Beauty
  • Marsh Marigold, Cowslip
  • Swamp Saxifrage
  • Serviceberry, Juneberry, Saskatoon
  • Chokecherry
  • Pin Cherry
  • Ground Bean, Hog Peanut
  • Hopniss, Groundnut
  • Black Locust
  • Sumac
  • Wild Grape
  • Basswood, Linden
  • Evening Primrose
  • Parsnip
  • Common Milkweed
  • Virginia Waterleaf
  • Nannyberry, Wild Raisin, Black Haw
  • Highbush Cranberry
  • Burdock
  • Thistle
  • References and Recommended Reading
  • Bibliography
  • Glossary
  • Index