Synopses & Reviews
Authoritative, information-packed guide offers a detailed enumeration of 1,000 species of edible plants and ferns. Arranged according to uses: purees and soups, cereals, salads, nibbles and relishes, condiments and seasonings, much more. Also, helpful data on poisonous plants, mushrooms, seaweeds, lichens. Indispensable for naturalists, hikers, campers. 129 figures. 25 plates. Bibliography.
Everyone knows that certain mushrooms and species of berries are edible, but how many have experienced a salad of cat-brier sprouts, bread made of acorn-flour or seeds of cow lilies, escalloped roots of goat's-beard, sauteed ground-nuts, marmalade of squaw-huckleberry, pudding made of dried persimmons and other natural delights?
This book offers a complete guide to such non-packaged, free-for-the-picking natural foods, arranged according to uses: purees and soups; cooked green vegetables; salads; pickles; drinks; syrups and sugars, confections; fresh or preserved fruits, jellies, and marmalades; starchy or root-vegetables, cereals, nuts, and breadstuffs; nibbles and relishes; condiments and seasoning; rennets; table-oils and butters; masticatories and chewing gums; and emergency foods.
The heart of the volume is a detailed enumeration of 1,000 species of edible wild plants and ferns of eastern North America, including the plant's common and scientific names, appearance, range, habitat, food uses, and other data. The plants are arranged systematically by families, following the sequence now generally accepted by botanists. A wealth of detailed drawings and photographs will help in identifying plants in the field.
Also included here is a helpful chapter on poisonous flowering plants likely to be mistaken for edible species, and a valuable treatment of mushrooms, seaweeds, and lichens. For any naturalist, hiker, camper, or lover of wild foods, this is an authoritative, information-packed guide that is indispensable for using the wealth of delicious, healthful foods available all around us."
Authoritative guide offers a detailed enumeration of 1,000 species of edible plants and ferns. How to locate, identify and use for soups, salads, desserts, seasonings, more. 129 figures. 25 plates. Bibliography.
Table of Contents
I. EDIBLE WILD PLANTS OF EASTERN NORTH AMERICA CLASSIFIED ACCORDING TO USES
1. Purées and Soups
Starchy and Mucilaginous Soups
2. "Starchy or Root-Vegetables, Cereals, Nuts and Breadstuffs"
Cooked Starchy or Root-Vegetables
Nuts and large Seeds
3. Cooked Green Vegetables
Potherbs or Greens
Vegetables served like Asparagus
Other Green Vegetables
5. Nibbles and Relishes
7. Condiments and Seasoning
Substitutes for Tea
Substitutes for Coffee
Substitutes for Chocolate
10. "Syrups and Sugars, Confections"
Syrups and Sugars
11. "Fresh or Preserved Fruits, Jellies and Marmalades"
"Fruits, fresh or cooked"
Jellies and Marmalades
Drying of Fruits
12. Table-Oils and Butters
13. Masticatories and Chewing Gums
II. POISONOUS FLOWERING PLANTS LIKELY TO BE MISTAKEN FOR EDIBLE SPECIES
1. Poisonous Bulbs and Roots
2. Poisonous new Shoots and young Foliage resembling Edible Plants
3. Poisonous Dry Fruits or Seeds resembling Edible Seeds
4. Poisonous Berries
III. DETAILED ENUMERATION AND DISCUSSION OF EDIBLE WILD FLOWERING PLANTS AND FERNS OF EASTERN NORTH AMERICA
IV. "MUSHROOMS, SEAWEEDS AND LICHENS"
Poisonous Mushroom Species
Some Edible Mushroom Species