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Tim Low has provided a truly reliable guide to our edible flora, making identification easy. Thus it is a perfect companion for bushwalkers, naturalists, scientists and, with emphasis on wild food cuisine, gourmets. Low describes more than 180 plants - from the most tasty and significant plant foods of southern and eastern Australia to the more important and spectacular inland and tropical foods. Distribution maps are provided with each description plus notes on how these plants were used in the past and can be used today. Beautifully illustrated with colour photographs and line drawings there is also a guide to poisonous and non-poisonous plants, and information on introduced food plants, the nutrients found in wild food plants, on bush survival, and how to forage for and cook with wild plants.
Australian bush plants & food including - Burdekin plum - Macadamia nut - Moreton Bay fig - Lillypilly - Kurrajong - Pigface - Grey saltbush - Stinging neggle - Bunya pine - Bidgee-widgee - Sea grapes - Mushrooms & fungus___
Presents a season-by-season guide to the identification, harvest, and preparation of more than two hundred common edible plants to be found in the wild.
Uses of wild foods; plant use; medicinal use of plants; Uluru; Yarrabah; foods of the First Fleet; wild coffees; wild teas; native cherry; seashore fruits; pigfaces; rainforest fruits; outback fruits; feral fruits; seeds; nuts; beans; peas; lilies; wild orchids; cress; mustards; weeds; seaweeds; wild mushrooms; flowers; herbs; spices; gums; manna; lerp; Aboriginal game; colonial game and hunting methods; endangered species; conservation.
Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a 'slow mushrooming' approach – providing the information to correctly identify a few edible species thoroughly, rather than many superficially. Wild Mushrooming: A Guide for Foragers melds scientific and cultural knowledge with stunning photography to present a new way of looking at fungi. It models 'ecological foraging' – an approach based on care, conservation and a deep understanding of ecosystem dynamics. Sections on where, when and how to find fungi guide the forager in the identification of 10 edible species. Diagnostic information on toxic fungi and lookalike species helps to differentiate the desirable from the deadly. Wild Mushrooming then takes us into the kitchen with cooking techniques and 29 recipes from a variety of cuisines that can be adapted for both foraged and cultivated fungi. Developing the skills to find fungi requires slowness, not speed. This guide provides the necessary information for the safe collection of fungi, and is essential reading for fungus enthusiasts, ecologists, conservationists, medical professionals and anyone interested in the natural world.
The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers.
The founder of Wild Food Adventures presents the definitive, fully illustrated guide to foraging and preparing wild edible greens. Beyond the confines of our well-tended vegetable gardens, there is a wide variety of fresh foods growing in our yards, neighborhoods, or local woods. All that’s needed to take advantage of this wild bounty is a little knowledge and a sense of adventure. In Edible Wild Plants, wild foods expert John Kallas covers easy-to-identify plants commonly found across North America. The extensive information on each plant includes a full pictorial guide, recipes, and more. This volume covers four types of wild greens: Foundation Greens: wild spinach, chickweed, mallow, and purslane Tart Greens: curlydock, sheep sorrel, and wood sorrel Pungent Greens: wild mustard, wintercress, garlic mustard, and shepherd’s purse Bitter Greens: dandelion, cat’s ear, sow thistle, and nipplewort
A collection of recipes using plants growing wild in Tasmania as substitutes for some of the ordinary ingredients.Plant descriptions and distribution maps included.
Presents a guide on locating, identifying, picking, and preparing wild edible foods grown in North America.
Step into the world of our least admired botanical companions, peel back the layers of prejudice, and discover the finer side of the plants we call weeds. This book reveals how to distinguish a tasty sandwich-filler from its dangerous look-alike, which weeds are among the most nutritious vegetables ever tested, and how you cook with delicious nettles without fear of being stung ...It will forever change your concept of where to go looking for lunch.