Synopses & Reviews
Edible wild plants, mushrooms, fruits, and nuts grow along roadsides, amid country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and free for the taking. But to enjoy them, you must know when to harvest and how to recognize, prepare, and eat them.
The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts provides everything you need to know about the most commonly found wild foods—going beyond a field guides basic descriptions to provide folklore and mouth-watering recipes for each entry, such as wild asparagus pizza, fiddlehead soup, blackberry mousse, and elderberry pie. This fully illustrated guide is the ideal companion for hikers, campers, and anyone who enjoys eating the good food of the earth. With it in hand, you will never take another hike without casting your eyes about with dinner in mind.
Wherever foraging takes you, this is a handy [guide] to include in a daypack.”
A great book for the wild-foods gourmand. . . . Lyle discusses the history, the lore, and the preparation of a variety of edibles.”
Grand Rapids Press
This fully illustrated guide is the perfect companion for hikers, campers, and anyone
who enjoys eating the good food of the earth.”Women in the Outdoors
An illustrated field guide to the most common edible wild plants, complete with recipes and folklore.
About the Author
Katie Letcher Lyle is the author of nearly twenty books, including poetry, novels, historical non-fiction, local history, and nature/cooking books; and many articles. She has published in Shenandoah, Virginia Quarterly Review, Viva, Americana, Blue Ridge Country, The Virginia Sportsman, Streetlight, and other magazines. She is the Spoonbread Queen of America, and holds the record for My Turn in Newsweek (3). She was food columnist for seven years for the Roanoke Times. She is active as a board member and volunteer with Rockbridge Area Hospice, has two grown children.