plants, edible

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.

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.

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.