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This is the perfect companion guide for every budding forager.

Exquisitely illustrated with full-colour paintings of all the plants and herbs in the book, ranging from dandelion and sorrel to sea beet and samphire, Edible Wild Plants and Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild.

There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations show the edible parts of the plants at their peak time for picking.

In addition, there is a calendar indicating what plants to look for at each season of the year, information on where the plants are found and how to identify them.

This book also includes recipes for soups, sauces, main dishes, salads, pickles, jams, sorbets, as well as teas, syrups and lotions.

© The Royal Horticultural Society 2017