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Excerpt from Edible Leaves of the Tropics Under tropical conditions, green leaves are everywhere, providing that nd water conditions are not limiting. These leaves can be considered as organized factories that convert local crude materials, carbon dioxide, and minerals, to food. Green plants are the beginning of the food and on them depends the life of other terrestrial organisms. Man, as an ple of an advanced or predator species of the food chain, would be pressed in the absence of green leaves. Green leaves in the tropics serve as direct food sources to man under ost civilized circumstances. The important species are grown and pre on both home and commercial scales. In primitive areas green leaves wild plants are used as regular and important items of the diet. In times ergency green leaves provide nutritious and readily available sources of Yet, these usages hardly touch on the potentials that exist in most en ments. The green factories are underutilized and neglected, or depre and destroyed. Among the reasons for such neglect are ignorance and prejudice. Both 1tions are hard to cure. Because many people live in cities, they have ad'the opportunity to try the wild herbs and other green leaves around The special knowledge often in the hands of a few wise members of ribe or society is not regularly passed down to the younger generations. Ermore, as dependence on market products increases, wild or weedy s become despised. In the interests of marketing, only a limited number vecies are propagated on a scale sufficiently grand to permit economy of ling operations. As pressures on the land increase, there is a growing dan )f extermination of minor species. Furthermore, experimentation ceases. Grand total of human knowledge can then decrease. Without doubt, some usages have already disappeared, and not even written records are left. Lost in this historical process are the techniques for discovering new ables. Surely usages were revealed only through experimentation. There always have been those who looked for, cooked, and ate new leaves for xcitement of discovery. In the process, the poisonous species were even discovered, the irritating types avoided, and the obnoxious rejected. Olated areas, interests may be maintained or restimulated. During the rian civil war, for example, starvation stimulated new experimentation e bush, the results of which will probably be lost again rapidly. Nevertheless, a new breed of explorers has arisen, those who are dis anted with the bland products of the supermarkets, those who still feel arimordial urge to plant, those whose tastes are adventurous. There are those whose pocketbooks are thin who can benefit from green leaves y grown at home. Finally, there are the few who recognize that the vege s we emphasize now are but a part of a larger, and mostly still available age, a heritage whose potentials have still not been fully realized. It is to the lovers of edible green leaves that we dedicate this book. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Vols. for 1980- issued in three parts: Series, Authors, and Titles.
The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free! The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed. These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages. Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort.
IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
"Field Book of Western Wild Flowers" by J. J. Thornber, Margaret Armstrong. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.