A Field Guide to Foraging for Wild Greens and Flowers
pinpoints easy-to-find greens and flowers that many don't realize are edible—such as dandelion, clover, chicory, sheep's sorrel and lamb's quarters—and also introduces readers to the delicious leaves of such native plants as goldenrod and fireweed. And readers can also eat their way to conservation by enjoying edible invasive plants in salads, like garlic mustard and fennel. A lightweight pamphlet that will easily fit into a purse or back pocket, this laminated guide will turn every walk from the bus stop, backyard ramble or stroll around the neighbourhood into a fun foraging expedition.