Field Guide to Edible Wild Plants
Stackpole Books, 1974 - 256 Seiten
Abstract: More than 100 wild foods may be identified with the aid of this illustrated, full-color field guide to the edible plants growing wild in the U.S. and Canada. An alphabetized directory leads the reader to such wild plants as cowslip, dandelion, elderberry, highbush crannberry, Jerusalem artichoke, horseradish, Miner's lettuce, mustard, plantain, New Jersey tea, sassafras, water cress and wild onion. Each entry lists the botanical family and common names of the plant, a description, and notes on its geographic distribution and edibility. The illustrations help the would-be gatherer in identifying wild fruits, nuts, roots, tubers, greens and seeds. Edible plants still grow everywhere and they are free.
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acorns Alaska American Barberry berries Birch birds bitter Black blossoms Blueberry boiling water branches buds California Canada Cherry Chokecherry Clover clusters common continent cooked Cranberry Currant dandelion dark deer DESCRIPTION DISTRIBUTION dried drupes eaten edges egg-shaped Elderberry FAMILY flavor flowers foliage fruit Glasswort Gooseberry Grape green leaves ground grouse grow Hackberry hairy Hickory Iceland moss inches long Indians Irish moss Juniper Knotweed leaf lettuce Maple mature Milkweed milligrams moist moose moss Mountain Mustard NAMES native North northern numerous nutritious nuts petals Pine Plantain plants Plum Poplar Potato prairie prickly Raspberry roasted Rock Tripe roots Rose salads Saxifrage scurvy seeds sepals serviceberries shrubs slender smooth sometimes species spring springtime stalks stamens stems Strawberry sugar Sumac summer Sunflower Swamp sweet sweet flag taste tender tiny tips trees tubers twigs usually Vitamin Walnut wild edible wild ginger Willow winter woods yellow young