Wild in the Kitchen

Includes over 75 delectable recipes for plants growing in the woods, fields, along roadsides, and even in the front lawn. For the less adventurous, many wild edibles like lamb's quarters, dandelion leaves, ground cherries, and fiddlehead ferns are now available at most vegetable markets. This little gem of a cookbook is the result of more than three years of hand picking, drawing, researching, and kitchen testing wild foods and turning them into scrumptious treats like jellies made from wild strawberries, elderberries, ground cherries, and blueberries; soup made with fiddlehead ferns or wild leeks; salads of milkweeds, dandelions, day lilies or wild mint; or pink lemonade from Sumac horns. Each recipe includes a drawing of the plant, along with text describing what it looks like, where it grows, how to find it, and when and how to pick it.

Ronna Mogelon

Wild edibles are everywhere--in the woods, along sidewalks an even in the back yard. These truly natural foods are nutritious, taste much better than their plastic-wrapped domestic counterparts, and best of all, they are free! This delightful cookbook contains over 75 delectable recipes along with guidelines to help you find, pick, and prepare all types of wild plants. Soon you will be making cakes and pies from hawthorns and ground cherries; soups made with fiddlehead ferns or wild leeks; and salads of milkweed, dandelion, day lilies or lamb's quarters.

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