Midwest foraging : 115 wild and flavorful edibles from burdock to wild peach / Lisa M. Rose.
Material type: TextPublisher: Portland, Oregon : Timber Press, 2015Description: 318 pages : color illustrations ; 23 cmContent type:- text
- unmediated
- volume
- 1604695315
- 9781604695311
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Adult Book | Main Library | NonFiction | 581.632 R796 | Checked out | 04/25/2024 | 33111008037281 | |||
Adult Book | Northport Library | NonFiction | 581.632 R796 | Checked out | 05/07/2024 | 33111007355833 |
Enhanced descriptions from Syndetics:
"This full color guide makes foraging accessible for beginners and is a reliable source for advanced foragers." -- Edible Chicago
The Midwest offers a veritable feast for foragers, and with Lisa Rose as your trusted guide you will learn how to safely find and identify an abundance of delicious wild plants. The plant profiles in Midwest Foraging include clear, color photographs, identification tips, guidance on how to ethically harvest, and suggestions for eating and preserving. A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in Illinois, Indiana, Iowa, Minnesota, Michigan, Missouri, Nebraska, Ohio, South Dakota, and North Dakota.
Includes bibliographical references and index.
From fields to woodlands, riverbeds, and lakesides-- and even in our own neighborhoods-- the beautiful Midwest is rich in delicious wild edibles. Herbalist, forager, and urban farmer Lisa M. Rose helps you find peppery watercress and delectable nettles at a nearby lake in the spring and nutritious burdock roots from sunny fields in the fall. Try brewing chai from roasted hickory or beech nuts, or capturing the citrus notes of pine needles in a lightly fermented, aromatic ale. Savor the delicate snow-pea flavor of rampant kudzu greens in the southern part of the region, or, in cool-running northern marsh waters, gather nutty wild rice for a foraged feast.