'What is a weed? A plant whose virtues have not been discovered.' Ralph Waldo Emerson This book is a practical and attractive guide to the many edible varieties of weed. It will appeal to gardeners, botanists, cooks and foragers, and to anyone who wants to control weeds in eco-friendly ways. Weeds have many virtues. They are often valuable to wildlife, including beneficial insects. They can be good for the soil - helping the accumulation of trace elements and acting as hosts for mycorrhizal fungi. Many weeds make interesting and unusual culinary ingredients. The main part of the book provides full details of over 50 edible species, with valuable nutritional information, advice on how to cook them and numerous recipe suggestions, as well as some fascinating historical facts and tips for non-culinary uses. It covers both native and non-native species, including some tiresome invasives, and lists both common weeds, such as nettle, dandelion, chickweed and ground elder, and less common ones, such as brooklime and wintercress. Advice is also given on controlling weeds and identifying those that are harmful if eaten. With Foraging for Edible Wild Weeds on your bookshelf you can put your troublesome weeds to good use, and welcome some plentiful edibles into your kitchen. It includes attractive colour photographs throughout. This book is available in print as 'The Weeder's Digest'.
A practical and attractive guide to the many edible varieties of wild plant that grow all around us.
Whether you think of them as pretty wildflowers or troublesome weeds, wild plants are invaluable for wildlife. Not only are they an essential habitat and nectar source for insects, they are also beneficial for the soil, accumulating trace elements and acting as hosts for mycorrhizal fungi. Wild plants can be also be included in a variety of tasty recipes as unusual and flavoursome culinary ingredients.
Written by qualified dietician and horticulturalist, Gail Garland, Foraging for Edible Wild Plants describes more than 50 edible species, from common species, such as nettle, dandelion, chickweed and ground elder, to the less well-known brooklime and wintercress. Gail also shares advice on how to identify wild plants that are harmful to eat, as well as tips on controlling invasive species such as knotweed .
The guide is beautifully designed with illustrated notes on appearance and habitat, and attractive colour photographs throughout. It includes numerous recipe suggestions for jams, cordials, pesto, salads and soups, and nutritional information. There are also tips for non-culinary activities, such as making dyes from nettles and soap from soapwort, and fascinating historical facts about wild plants throughout.
Foraging for Edible Wild Plants is a charming resource, perfect for gardeners, botanists, cooks and foragers.
