Description

Focusing on foraging and utilizing 13 edible wild plants–dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed–the author teaches readers methods of preparation from root to seed, including sprouting, fermenting, drying, and cooking. Celebrating their uses both as food and medicine, her words point us to the “wild wisdom” of these plants. Along with her infectiously joyous prose, you will find over 100 unique recipes for processing and preparing these wisdom plants. Found all over the world, they are powerful succession plants, because they freely sow and self-propagate in a wide variety of conditions unacceptable to other species. This in turn makes them free and accessible to everyone—a gift from nature.