Wild food adventure series.

Maps, explanations, photographs, and detailed descriptions offer a comprehensive overview of edible wild plants, how to identify them, and how to prepare them

Part I.

Understanding wild foods. Identifying and enjoying wild foods -- What is edible -- When plant parts morph into food -- Foraging tools --

Part II.

Plants. Foundation greens: Wild spinach -- Chickweed -- Mallow -- Purslane -- Tart greens: Curly dock -- Sheep sorrel -- Wood sorrel -- Pungent greens: Field mustard -- Wintercress -- Garlic mustard -- Shepherd's purse -- Bitter greens: Dandelion -- Cats ear -- Sow thistle -- Nipplewort --

Part III.

Potential of wild foods. Why eat wild foods? -- Nutrition of wild foods -- Oxalates and nitrates -- Agriotrophytology -- Crafting a wild paradise -- Feeding yourself and society