Foraging for Edible Wild Weeds
How to identify, cook and enjoy them
By (author) Gail Harland
Biographical note (a single note referring to all contributors to a product – see PR.8.17 for a biography which is linked to a single contributor)
Gail Harland has a BSc in Nutrition and Dietetics and is a practising dietitian. She also holds an RHS Diploma in Horticulture and is the author of several gardening books.
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This book is a practical, attractive guide to over 50 species of edible and delicious varieties of wild plants and weeds, with tips on how to cook and eat them.
Foraging for Edible Wild Plants is a practical and attractive guide to the many edible varieties of wild plant. It will appeal to gardeners, botanists, cooks and foragers, and to anyone who wants to control weeds in eco-friendly ways.
Wild plants have many virtues. They are:
- Valuable for wildlife and beneficial insects.
- Good for the soil – helping the accumulation of trace elements and
- Hosts for essential mycorrhizal fungi underground.
The main part of the book provides full details of over 50 edible species, with
- nutritional information
- advice on how to cook them and numerous recipe suggestions,
- fascinating historical facts
- tips for non-culinary uses.
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