plants, edible

Examines a variety of food products that are derived from plants and teaches readers to make sun-dried tomatoes with a hands-on-activity.

Contains photographs and brief descriptions of some of the world's most unique foods, including caviar, squid, ostrich eggs, and others.

Contains color illustrations and descriptions of over one hundred edible plants that grow wild in the U.S. and Canada; arranged alphabetically.

An exhaustive and slightly offbeat compendium of the products of nature fit for human consumption, including sample recipes and illustrations of the foods.

Presents detailed information on more than four hundred and fifty fruits, vegetables, nuts, grains, herbs, and spices fit for human consumption; and provides historical significance, geographical origins, botanical facts, uses, and culinary advice.

Provides complete information for identifying, harvesting, and preparing nearly four hundred species of edible wild plants in eastern North America.

Offers a comprehensive overview of the plants that provide people with food, beverages, spices, and flavors, with information on each plant's appearance, close relatives, uses, origin, history, cultivation, and properties.

Presents the edited text of Henry David Thoreau's last, unfinished, manuscript in which he presents his sacramental vision of nature.