plants, edible

Depicts edible plants from apple to zucchini by means of wood engravings.

Depicts and discusses edible parts of plants, challenging the reader to identify them from the photographs.

A field guide for finding, harvesting, and cooking wild plants, arranged by season.

Contains alphabetically arranged entries that provide information on the use of 1,500 plants as food by 221 Native American tribes throughout history, and includes tribe, plant usage, and common plant name indexes.

Relates the history and describes the use and production of such roots and tubers as potatoes, yams, cassava, carrots, beets, turnips, radishes, and parsnips. Includes recipes.