Fifty years ago, an unknown writer named Euell Gibbons (1911–1975) presented a book on gathering wild foods to the New York publisher David McKay Co. Together, they settled on the title, Stalking the Wild Asparagus. No one expected that this iconic title would become part of the American language, nor did they anticipate the revival of interest in natural food and in environmental preservation in which this book played a major role. Euell Gibbons...

"Which plants should you eat-and when should you eat them? Let "Green" Deane Jordan guide you with his book Eat the Weeds. Green Deane teaches foraging classes and runs a popular foraging website (also called Eat the Weeds). Now he's sharing his expertise with you. Eat the Weeds presents 195 wild edibles and helps you to find, identify, and harvest them"--

Describes the characteristics and uses of wild herbs, and recounts the author's experiences exploring nature.

"Stumbling upon plump wild berries on a hike or discovering succulent fresh mushrooms on the forest floor can be a welcome surprise. Turn up these happy accidents to a whole new level with the only guide on foraging you'll ever need! Chock full of tips on finding and identifying fruits, flowers, roots, shoots, nuts, foliage, and more, this helpful guide shows you how to safely and successfully find and enjoy wild edibles"--Page 4 of cover.

"[The author] shares his expertise on living off the land. Over 800 photographs of over 250 wild berries, roots, nuts, greens, and flowers, this reference will show you which plants are edible, where to find them, how to prepare them, and how to avoid poisonous look-alikes"--OCLC.

"Take a stroll around your neighborhood and you're likely to spot dandelions growing by a fence, or clover sprouting up between cracks in the sidewalk...But did you know that colorful dandelion makes great fritters and clover can season a luscious soup? A concise yet detailed field guide, The Front Yard Forager showcases the most commonly found edible urban weeds and, in the process, proves just how simple and rewarding cooking with foraged plants...