Edible Wild Plants

Edible wild plants have one or more parts that can be used for food if gathered at the appropriate stage of growth and properly prepared. Edible Wild Plants includes extensive information and recipes on plants from the four categories. Foundation greens: wild spinach, chickweed, mallow, purslane; tart greens: curly dock, sheep sorrel, wood sorrel; pungent greens: wild mustard, winter cress, garlic mustard, shepherd's purse; and bitter greens: dandelion, cat's ear, sow thistle, nipplewort. Dr. John Kallas has investigated and taught about edible wild plants since 1970. He founded Wild Food Adventures (www.wildfoodadventures.com) in 1993 and is the publisher and editor of Wild Food Adventurer. He lives in Portland, Oregon. The definitive work on growing, harvesting, and eating wild greens.