Joining National Geographic's long line of successful nature guides, National Geographic Backyard Guide to Edible Wild Plants is a colourful, appealing handbook to 102 common wild plants that can be foraged for delicious food and drink. From superstar sunflowers to spicy field mustard to alluring wild grapes, this book identifies a wide variety of flavours and textures that even novice foragers can learn to harvest with care, safety, and sustainability. From there, creative uses abound, including the how-tos behind:elderberry jam, chickweed salad, sunchoke soup, sassafras tea, wild carrot cake, homemade backyard cider - This guide is divided into seven sections based on the parts of the plant most relevant to foragers: roots, leaves, flowers, fruits, seeds, shoots, as well as the 'backyard superstars' - a dozen plants that are common, easy to identify, and abundant in their culinary possibilities. Every plant is photographed, illustrated for ease of learning, and described in detail, including hundreds of preparation tips and recipes, thanks to authors Mimi Prunella Hernandez and Heather Wood Buzzard, who bring botanical authority and kitchen creativity to every entry.

Joining National Geographic's long line of successful nature guides, National Geographic Backyard Guide to Edible Wild Plants is a colourful, appealing handbook to 102 common wild plants that can be foraged for delicious food and drink. From superstar sunflowers to spicy field mustard to alluring wild grapes, this book identifies a wide variety of flavours and textures that even novice foragers can learn to harvest with care, safety, and sustainability. From there, creative uses abound, including the how-tos behind:elderberry jam, chickweed salad, sunchoke soup, sassafras tea, wild carrot cake, homemade backyard cider - This guide is divided into seven sections based on the parts of the plant most relevant to foragers: roots, leaves, flowers, fruits, seeds, shoots, as well as the 'backyard superstars' - a dozen plants that are common, easy to identify, and abundant in their culinary possibilities. Every plant is photographed, illustrated for ease of learning, and described in detail, including hundreds of preparation tips and recipes, thanks to authors Mimi Prunella Hernandez and Heather Wood Buzzard, who bring botanical authority and kitchen creativity to every entry.