This practical pocket guide, published in association with the Wildlife Trusts, includes 194 edible fruits, nuts and seeds, flowers, greens and vegetables, herbs, roots, whole plants, fungi, seaweeds and shellfish that you can forage in the UK and Europe. Each species account includes accurate artworks and concise descriptions outlining essential details to help you identify species in the field, as well as information on where you can find species and helpful tips on how to cook and bake with the food you forage. The author's introduction offers practical advice on foraging safely and legally and outlines how to prepare and preserve your foraged foods, including making mead and jam, drying herbs, storing mushrooms for later use and how to safely prepare foraged shellfish.
An Introduction to Foraging Foraging Safely and Legally Storing, Preserving and Preparing Foraged Food - How to make fruit jam - How to make mead - How to make dry herbs - How to store mushrooms - How to forage shellfish safely Fruits Nuts and Seeds Flowers Greens and Vegetables Herbs Roots Whole Plants Fungi Seaweeds Shellfish Glossary Index Acknowledgements
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