Edible Wild Plants, Vol. 2: Wild Foods from Foraging to Feasting

The much anticipated second volume of Edible Wild Plants is finally here, bringing 14 additional plants to the collection in this user-manual series designed to help wild food adventurers successfully identify plants, develop hunting and gathering strategies, and learn preparation and cooking techniques in order to eat and enjoy wild foods.

John Kallas continues to help you understand the value and potential of wild plant foods in this second volume of Edible Wild Plants. Through photographs, fun, but authoritative text, focused attention on botanical details, nutritional charts, approximately 25 recipes, and a plethora of additional preparation and cooking suggestions Kallas gives you the knowledge and confidence needed to begin eating and enjoying edible wild plants.

The book divides 14 specific plants into 5 flavor categories--foundation, tart, pungent or peppery, bitter, and sensory-sweet--as organizing this way helps readers use the plants in pleasing and predictable ways. Imagine frequently including cattail, nettles, pokeweed, bull thistle, daylily, wild radish, and everlasting pea in your meal planning knowing that you acquired these plants from your own foraging adventures. John Kallas and his Edible Wild Plants book series is here to help you on this wild, nutritional journey.